Innovative and Sustainable Technologies to Enhance the Oxidative Stability of Vegetable Oils

Angela Fadda, Daniele Sanna, El Hassan Sakar, Said Gharby, Maurizio Mulas, Silvia Medda, Nese Sahin Yesilcubuk, Asli Can Karaca, Celale Kirkin Gozukirmizi, Massimo Lucarini, Ginevra Lombardi-Boccia, Zorita Diaconeasa and Alessandra Durazzo
Additional contact information
Angela Fadda: Institute of the Sciences of Food Production, National Research Council of Italy, Traversa la Crucca 3, 07100 Sassari, Italy
Daniele Sanna: Institute of Biomolecular Chemistry, National Research Council of Italy, Traversa La Crucca 3, 07100 Sassari, Italy
El Hassan Sakar: Department of Biology, Faculty of Sciences of Tetuan, Abdelmalek Essaadi University, Mhannech II, Tetuan 93002, Morocco
Said Gharby: Laboratory Biotechnology, Materials and Environment (LBME), Faculty Polydisciplinary of Taroudant, University Ibn Zohr, Agadir 80000, Morocco
Maurizio Mulas: Department of Agriculture, University of Sassari, Via E. Denicola 1, 07100 Sassari, Italy
Silvia Medda: Department of Agriculture, University of Sassari, Via E. Denicola 1, 07100 Sassari, Italy
Nese Sahin Yesilcubuk: Department of Food Engineering, Istanbul Technical University, Maslak, Istanbul 34469, Turkey
Asli Can Karaca: Department of Food Engineering, Istanbul Technical University, Maslak, Istanbul 34469, Turkey
Celale Kirkin Gozukirmizi: Department of Food Engineering, Istanbul Technical University, Maslak, Istanbul 34469, Turkey
Massimo Lucarini: CREA-Research Centre for Food and Nutrition, Via Ardeatina 546, 00178 Rome, Italy
Ginevra Lombardi-Boccia: CREA-Research Centre for Food and Nutrition, Via Ardeatina 546, 00178 Rome, Italy
Zorita Diaconeasa: Department of Food Science, Faculty of Food Science and Technology, University of Agricultural Science and Veterinary Medicine, 400372 Cluj-Napoca, Romania
Alessandra Durazzo: CREA-Research Centre for Food and Nutrition, Via Ardeatina 546, 00178 Rome, Italy

Sustainability, 2022, vol. 14, issue 2, 1-29

Abstract: 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 damage. 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 protection.

Keywords: natural antioxidants; lipids oxidation; food waste; oil blending; sustainability; oxidative stability; peroxidation (search for similar items in EconPapers)
JEL-codes: O13 Q Q0 Q2 Q3 Q5 Q56 (search for similar items in EconPapers)
Date: 2022
References: View references in EconPapers View complete reference list from CitEc
Citations: View citations in EconPapers (1)

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