TY - JOUR
T1 - Innovative and Sustainable Technologies to Enhance the Oxidative Stability of Vegetable Oils
AU - Fadda, Angela
AU - Sanna, Daniele
AU - Sakar, El Hassan
AU - Gharby, Said
AU - Mulas, Maurizio
AU - Medda, Silvia
AU - Yesilcubuk, Nese Sahin
AU - Karaca, Asli Can
AU - Gozukirmizi, Celale Kirkin
AU - Lucarini, Massimo
AU - Lombardi-Boccia, Ginevra
AU - Diaconeasa, Zorita
AU - Durazzo, Alessandra
N1 - Publisher Copyright:
© 2022 by the authors. Licensee MDPI, Basel, Switzerland.
PY - 2022/1/1
Y1 - 2022/1/1
N2 - To meet consumers’ demand for natural foods, edible oil producers and food processing industries are searching for alternatives to synthetic antioxidants to protect oils against oxidation. Antioxidant compounds extracted from different plant parts (e.g., flowers, leaves, roots, and seeds) or sourced from agri-food industries, including residues left after food processing, attract consumers for their health properties and natural origins. This review, starting from a literature research analysis, highlights the role of natural antioxidants in the protection of edible oils against oxidation, with an emphasis on the emerging and sustainable strategies to preserve oils against oxidative dam-age. Sustainability and health are the main concerns of food processing industries. In this context, the aim of this review is to highlight the emerging strategies for the enrichment of edible oils with biomolecules or extracts recovered from plant sources. The use of extracts obtained from vegetable wastes and by-products and the blending with oils extracted from various oil-bearing seeds is also pointed out as a sustainable approach. The safety concerns linked to the use of natural antioxidants for human health are also discussed. This review, using a multidisciplinary approach, provides an updated overview of the chemical, technological, sustainability, and safety aspects linked to oil pro-tection.
AB - To meet consumers’ demand for natural foods, edible oil producers and food processing industries are searching for alternatives to synthetic antioxidants to protect oils against oxidation. Antioxidant compounds extracted from different plant parts (e.g., flowers, leaves, roots, and seeds) or sourced from agri-food industries, including residues left after food processing, attract consumers for their health properties and natural origins. This review, starting from a literature research analysis, highlights the role of natural antioxidants in the protection of edible oils against oxidation, with an emphasis on the emerging and sustainable strategies to preserve oils against oxidative dam-age. Sustainability and health are the main concerns of food processing industries. In this context, the aim of this review is to highlight the emerging strategies for the enrichment of edible oils with biomolecules or extracts recovered from plant sources. The use of extracts obtained from vegetable wastes and by-products and the blending with oils extracted from various oil-bearing seeds is also pointed out as a sustainable approach. The safety concerns linked to the use of natural antioxidants for human health are also discussed. This review, using a multidisciplinary approach, provides an updated overview of the chemical, technological, sustainability, and safety aspects linked to oil pro-tection.
KW - Food waste
KW - Lipids oxidation
KW - Natural antioxidants
KW - Oil blending
KW - Oxidative stability
KW - Peroxidation
KW - Sustainability
UR - http://www.scopus.com/inward/record.url?scp=85122779965&partnerID=8YFLogxK
U2 - 10.3390/su14020849
DO - 10.3390/su14020849
M3 - Review article
AN - SCOPUS:85122779965
SN - 2071-1050
VL - 14
JO - Sustainability (Switzerland)
JF - Sustainability (Switzerland)
IS - 2
M1 - 849
ER -
