Effects of plant-derived antioxidants to the oxidative stability of edible oils under thermal and storage conditions: Benefits, challenges and sustainable solutions
Küçük Resim Yok
Tarih
2025
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Elsevier Sci Ltd
Erişim Hakkı
info:eu-repo/semantics/closedAccess
Özet
The stability of edible oils significantly influences their quality, safety, and shelf life. While synthetic antioxidants have traditionally been used, the growing consumer interest in food safety and sustainability has shifted focus towards natural alternatives. Plant-derived antioxidants offer a promising solution, enhancing oxidative stability while meeting clean-label demands. This review examines recent advancements in using plant-derived antioxidants, such as extracts, essential oils, and agro-industrial by-products, to inhibit lipid peroxidation and improve edible oils' oxidative and thermal stability. Natural antioxidants from peels, seeds, spices, fruits, and vegetables effectively reduce hydrolysis, polymerization, and secondary oxidation products. Despite their potential, challenges remain, including impacts on sensory attributes, regulatory compliance, and the need for standardized extraction and application protocols. Addressing these limitations can advance sustainable food preservation and encourage the integration of natural antioxidants in the food industry, contributing to a more sustainable economy and shelf life.
Açıklama
Anahtar Kelimeler
Plant-derived antioxidants, Edible oils, Lipid oxidation, Stability, Shelf life extension
Kaynak
Food Chemistry
WoS Q Değeri
Q1
Scopus Q Değeri
Q1
Cilt
479
