Science and Technology Production
Natural antioxidants in the preservation of omega-3-rich oils: applications in bulk, emulsified, and microencapsulated chia, flaxseed, and Sacha inchi oils
Article
Date:
2025Publishing House and Editing Place:
SPRINGERMagazine:
PHYTOCHEMISTRY REVIEWS SPRINGERSummary *
Antioxidants are widely used in the food industry to protect polyunsaturated lipids from oxidative degradation. In recent years, interest in natural antioxidants has increased due to concerns about the toxicity of synthetic alternatives. Plant-derived compounds such as tocopherols, vitamin C, and flavonoids provide antioxidant benefits in foods and may help to prevent chronic diseases. Spices and aromatic plants, valued for their antimicrobial properties, are increasingly used in food preservation, pharmaceuticals, and natural therapies due to their biologically active and antioxidant compounds. The health benefits of omega-3 fatty acids and the imbalance between omega-3 and omega-6 in Western diets have driven efforts to increase their intake through unconventional oils. Oils from plant sources with very high omega-3 levels (>45%), such as chia (Salvia hispanica L.), flaxseed (Linum usitatisimum L.), and Sacha inchi (Plukenetia volubilis L.), are excellent for enhancing omega-3 intake. However, these oils are highly prone to oxidative degradation, necessitating effective stabilization strategies. This review provides novel insights into the application of natural antioxidants across diverse systems—bulk oils, blends, emulsions, and microencapsulated oils—highlighting their potential to enhance oxidative stability and extend the shelf life of omega-3-rich oils. By integrating natural antioxidants with advanced stabilization techniques, this review underscores promising approaches to preserving the quality and functionality of chia, flaxseed, and Sacha inchi oils, thereby facilitating their industrial and nutritional applications. Information provided by the agent in SIGEVAKey Words
lipid protectionpolyphenolspolyunsaturated fatty acidsoxidative stability