Antioxidants for the Oxidative Stabilisation of Food Lipids

Dear Colleagues,

Combining antioxidants with different mechanisms of action appears to be the most effective approach to intervene in the different stages pertaining to the oxidative process of food lipids. In recent years, it has been claimed that oil–water interfaces spontaneously created by the self-associations of amphiphilic components in oils facilitate oxidative reactions. The greater affinity of polar antioxidants for these interfaces could explain their greater efficacy compared to lipophilic antioxidants. Nevertheless, little is known about the effects of interactions between antioxidants and the spontaneously created colloidal units on the oxidative stability of bulk oils. Using combinations of various antioxidants for concentration purposes at different regions in oil-in-water emulsions, including oil, water, and especially oil–water interfaces, offers one of the best ways to control lipid oxidation.

This Special Issue is open to studies on antioxidants or antioxidant strategies for preventing lipid oxidation in foods, with a specific focus on antioxidant combinations in bulk oils and oil-in-water emulsions.

Dr. Joaquin Velasco
Guest Editor

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• antioxidants
• oxidative stabilisation
• food lipids
• oil–water interfaces
• lipid oxidation