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Home >Foods and Raw Materials > Archive > Volume 14, Issue 1, 2026 > Inhibited and non-inhibited lipid oxidation in colloidal solutions: A review
ISSN 2308-4057 (Print),
ISSN 2310-9599 (Online)

Inhibited and non-inhibited lipid oxidation in colloidal solutions: A review

Moskalenko Ivan a
,
Korolev Ilya a
,
Smirnov Evgeny a
,
Skorb Ekaterina a
Affiliation
a ITMO University, St. Petersburg
Copyright ©Moskalenko et al. This is an open access article distributed under the terms of the Creative Commons Attribution 4.0. (http://creativecommons.org/licenses/by/4.0/), allowing third parties to copy and redistribute the material in any medium or format and to remix, transform, and build upon the material for any purpose, even commercially, provided the original work is properly cited and states its license.
Received 04 October, 2024 | Accepted in revised form 03 December, 2024 | Published 30 April, 2025
DOI: http://doi.org/10.21603/2308-4057-2026-1-670
Abstract
Fatty acids possess special structural features that allow them to form surfactants. Their weak C–H bonds trigger oxidation by the radical-chain mechanism. As a result, various colloidal solutions develop in aqueous media, and the new conditions affect the mechanism of fatty acid oxidation.
This review summarizes scientific publications on fatty acid oxidation in colloidal systems registered in Scopus and WoS in 2014–2024. It involved articles on the kinetics of fatty acid oxidation in water-lipid colloidal solutions, e.g., emulsions and micellar solutions.
The main stages of lipid oxidation – initiation, continuation, and chain termination – depend on various factors. The oxidation rate can be affected by the composition of the system, oxygen concentration, distribution of the initiator between the lipid or aqueous phases, type of surfactant, and pH. Each of these factors can change the mechanism of radical chain oxidation, thus affecting the shelf-life and quality of food products. The behavior of antioxidants in colloidal solutions differs from that in true solutions. The oxidation rate, the concentrations of various components, and the antioxidant activity in water-lipid solutions can be measured by different methods. These days, machine learning and artificial intelligence predict oxidation rates and assess the properties of antioxidants in various food systems. If combined together, they improve their predictive ability of the oxidation rate of fatty acids in colloidal solutions.
By establishing the mechanism of fatty acid oxidation in colloidal systems, food scientists design the optimal conditions to preserve antioxidants in various foods and increase their shelf-life.
Keywords
Fatty acids, lipid peroxidation, radical chain oxidation, micelles, emulsion, antioxidants
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