Comment protéger les acides gras polyinsaturés à longues chaînes oméga 3 (AGPI -- LC ω3) vis-à-vis de l’oxydation ?

Abstract

Increase the consumption of long-chain omega 3 polyunsaturated fatty acids (LC ω3 PUFA) is highly recommended for their health benefits. However, these fatty acids are very prone to oxidation, which can impair sensory, nutritional and functional properties of foods. In this paper the various ways that increase LC ω3 PUFA stability during processing and storage of food products are reviewed. To efficiently protect LC ω3 PUFA during processing and storage of foods, a combined strategy, taking into account both the matrix and the process should be undertaken. First the quality of the raw materials should be rigorously controlled by, for example, increasing contents of in situ antioxidants and decreasing length of storage. Then, during processing and storage of LC ω3 PUFA concentrates and LC ω3 PUFA enriched foods all pro-oxidant factors, such as oxygen and temperature, has to be carefully managed. An other way is to encapsulate the oils and add antioxidant substances, but the influence of the structure of the matrix and its organisation on antioxidants partition and their activity and on the oxidability of the fatty material as function of its chemical structure should be also taken into account.

Keywords

• oxidation
• lipids
• omega 3 polyunsaturated fatty acids
• antioxidants process
• formulation
• structure