NMR-based mapping of lipid oxidation routes in foods

Summary

Lipid oxidation limits the shelf-life of oil-based foods. Still, lipid oxidation is not fully understood in vegetable oils, let alone oxidation pathways in complex food emulsions. In order to develop targeted strategies to prevent lipid oxidation that are aligned with consumer's demand for more natural and sustainable products, we need to address our knowledge gap in understanding of lipid oxidation mechanisms in bulk oils and oil-in-water emulsions. In this research we developed tools to quantify lipid oxidation, which in turn we used to create models to predict lipid oxidation in foods. Such models reduce the required lab experiments to create new antioxidant ingredients.