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Article Dans Une Revue Comprehensive Reviews in Food Science and Food Safety Année : 2022

Tocopherols as antioxidants in lipid‐based systems: The combination of chemical and physicochemical interactions determines their efficiency

Résumé

Lipid oxidation is a major concern in the food, cosmetic, and pharmaceutical sectors. The degradation of unsaturated lipids affects the nutritional, physicochemical, and organoleptic properties of products and can lead to off-flavors and to the formation of potentially harmful oxidation compounds. To prevent or slow down lipid oxidation, different antioxidant additives are used alone or in combination to achieve the best possible efficiency with the minimum possible quantities.

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hal-03474641 , version 1 (10-12-2021)

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Nathalie Barouh, Claire Bourlieu-Lacanal, Maria Cruz Figueroa-Espinoza, Erwann Durand, Pierre Villeneuve. Tocopherols as antioxidants in lipid‐based systems: The combination of chemical and physicochemical interactions determines their efficiency. Comprehensive Reviews in Food Science and Food Safety, 2022, 21 (1), pp.642-688. ⟨10.1111/1541-4337.12867⟩. ⟨hal-03474641⟩
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