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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 methods to prevent spoilage. Techniques like emulsification and microencapsulation are promising for protecting these oils from environmental influences. When combined with antioxidants, these strategies can help preserve the quality and stability of omega-3rich oils. This review will explore the application of natural antioxidants in bulk, emulsified, and microencapsulated vegetable oils with high omega-3 fatty acid content, focusing on oils from chia, flaxseed, and Sacha Inchi seeds. Information provided by the agent in SIGEVAKey Words
polyphenolsoxidative stability polyunsaturated fatty acids lipid protection