| Title: | Marine phospholipids: The current understanding of their oxidation mechanisms and potential uses for food fortification |
| Author(s): | Lu FS; Nielsen NS; Baron CP; Jacobsen C; |
| Address: | "a Division of Industrial Food Research, Technical University of Denmark , Lyngby , Denmark" |
| DOI: | 10.1080/10408398.2014.925422 |
| ISSN/ISBN: | 1549-7852 (Electronic) 1040-8398 (Linking) |
| Abstract: | "There is a growing interest in using marine phospholipids (PL) as ingredient for food fortification due to their numerous health benefits. However, the use of marine PL for food fortification is a challenge due to the complex nature of the degradation products that are formed during the handling and storage of marine PL. For example, nonenzymatic browning reactions may occur between lipid oxidation products and primary amine group from phosphatidylethanolamine or amino acid residues that are present in marine PL. Therefore, marine PL contain products from nonenzymatic browning and lipid oxidation reactions, namely, Strecker aldehydes, pyrroles, oxypolymers, and other impurities that may positively or negatively affect the oxidative stability and quality of marine PL. This review was undertaken to provide the industry and academia with an overview of the current understanding of the quality changes taking place in PL during their production and their storage as well as with regards to their utilization for food fortification" |
| Keywords: | "Animals Aquatic Organisms/*chemistry Food Contamination/prevention & control Food Handling *Food Quality Food Storage *Food, Fortified/adverse effects Humans Hydrolysis Lipid Peroxides/analysis/chemistry/toxicity Maillard Reaction Nutritive Value Oxidatio;" |
| Notes: | "MedlineLu, F S H Nielsen, N S Baron, C P Jacobsen, C eng Review 2015/11/13 Crit Rev Food Sci Nutr. 2017 Jul 3; 57(10):2057-2070. doi: 10.1080/10408398.2014.925422" |
