Lipid oxidation in food emulsions: a review dedicated to the role of the interfacial area

Abstract

In this review, we focus on the role of the interface in lipid oxidation in food emulsions. Mostly, results from this field are a reflection of the effects caused by reaction kinetics and mass transfer, which complicates interpretation. In general, the oil–water interface is the location of initiation of oxidation reactions, while components present there, and in the continuous phase, directly or indirectly affect the reaction. Smaller droplets are expected to oxidize faster, but this can be counteracted by components purposely positioned at the interface or added to the bulk phase. Recent simulation progress is expected to be instrumental in distinguishing these effects, and guides stable emulsion design.