A review of sustainable strategies for encapsulating antioxidant-rich plant polyphenolic extracts using nanoemulsification to enhance the oxidative stability of edible oils
Ahinsa Anubhashani Kumari Lankanayaka, Nimesh Dileesha Lakshan, Lasanthi Jayathunge, Pasan Chinthana Bandara, Danushika C. Manatunga, Chathuri M. Senanayake
Abstract
Abstract Edible oils are high in polyunsaturated fatty acids, which are beneficial for health but also highly susceptible to oxidation. When exposed to oxygen, light, and heat, oils undergo oxidation, leading to the formation of harmful compounds, including free radicals and hydroperoxides. This results in rancidity, off-flavors, and toxic substances. Usually, synthetic antioxidants such as butylated hydroxyanisole (BHA) and butylated hydroxytoluene (BHT) have been employed to inhibit this degradation process. However, their adverse health effects have encouraged using natural phenolic antioxidants derived from plant sources in edible oils. Nevertheless, their applications in edible oils are limited due to their low solubility, low thermal stability, and the loss of antioxidant activity during processing. Nanoencapsulation can address these limitations by protecting natural antioxidants from environmental factors and thermal degradation during processing and storage. Moreover, this technique improves the solubility and controlled release of antioxidants, enhancing the oxidative stability of edible oils. These findings emphasize the potential of nanoencapsulated natural antioxidants using nanoemulsification in preserving edible oils. Graphical Abstract