Perspectives on preserving lipid quality and strategies for value enhancement

Title: Perspectives on preserving lipid quality and strategies for value enhancement
Creator: Aryee, Alberta N.; Akanbi, Taiwo O.; Nwachukwu, Ifeanyi D.; Gunathilake, Tharuka
Relation: Current Opinion in Food Science Vol. 44, no. 100802
Publisher Link: http://dx.doi.org/10.1016/j.cofs.2021.12.011
Publisher: Elsevier Ltd. * Current Opinion Journals
Resource Type: journal article
Date: 2022
Description: Lipids possess numerous and diverse applications as nutritional, bioactive and techno-functional components of foods. However, their propensity to oxidize, react with other food constituents, negatively modify their properties and attendant losses in food value and quality as well as their link to pathogenesis of several degenerative diseases continue to be of concern and make them an object of research attention. In this review, we highlight significant advances and current knowledge in controlling and/or minimizing oxidation during processing, storage and formulation, preserving functionalities and enhancing nutritional value in light of increasing interest from government, food industry and consumers in novel lipid sources, natural product antioxidants and labeling/regulatory requirements.
Subject: lipids; oxidation; preserving; enhancing nutritional value
Identifier: http://hdl.handle.net/1959.13/1487796
Identifier: uon:52256
Identifier: ISSN:2214-7993
Language: eng
Reviewed

		Thumbnail	File	Description	Size	Format