Stabilization of omega-3 oils and enriched foods using antioxidants

Research output: Chapter in Book/Report/Conference proceedingBook chapterResearchpeer-review

Abstract

Foods enriched with omega-3 polyunsaturated fatty acids (PUFA) are highly susceptible to lipid oxidation due to their high degree of unsaturation. Addition of antioxidants is therefore often necessary in order to prevent oxidation. However, antioxidant effi cacy is not easy to predict in complex food systems as it is infl uenced by many different factors. This chapter will briefl y discuss the major factors infl uencing antioxidant effi cacy in heterophasic food systems enriched with omega-3 fatty acids. Moreover, the effi cacy of different antioxidants in a range of different omega-3 enriched foods will be reviewed.
Original languageEnglish
Title of host publicationFood enrichment with omega-3 fatty acids
Place of PublicationCambridge, England
PublisherWoodhead Publishing
Publication date2013
Pages130-149
Chapter4
Publication statusPublished - 2013

Cite this

Jacobsen, C., Sørensen, A-D. M., & Nielsen, N. S. (2013). Stabilization of omega-3 oils and enriched foods using antioxidants. In Food enrichment with omega-3 fatty acids (pp. 130-149). Cambridge, England: Woodhead Publishing.