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Phospholipids in foods: prooxidants or antioxidants?

Author:
Cui, Leqi, Decker, Eric A
Source:
Journal of the science of food and agriculture 2016 v.96 no.1 pp. 18-31
ISSN:
0022-5142
Subject:
antioxidants, dairy products, emulsifiers, fatty acid composition, food industry, lipid peroxidation, meat, phosphatidylcholines, processed foods
Abstract:
Lipid oxidation is one of the major causes of quality deterioration in natural and processed foods and thus a large economic concern in the food industry. Phospholipids, especially lecithins, are already widely used as natural emulsifiers and have been gaining increasing interest as natural antioxidants to control lipid oxidation. This review summarizes the fatty acid composition and content of phospholipids naturally occurring in several foods. The role of phospholipids as substrates for lipid oxidation is discussed, with a focus on meats and dairy products. Prooxidant and antioxidant mechanisms of phospholipids are also discussed to get a better understanding of the possible opportunities for using phospholipids as food antioxidants. © 2015 Society of Chemical Industry
Agid:
4789513