Food lipids
The term ‘Lipids’ refers to a wide class of molecules, the main ones being fatty acids, glycerolipids, glycerophospholipids, sphingolipids, and sterols. They contribute to the flavour, texture, and nutritional value of food. Lipid oxidation is an important challenge for the food industry as it reduces nutritional value and generates off-flavour. Better understanding the mechanisms behind lipid oxidation will help developing innovative ways to prevent it.
The incorporation of polyunsaturated fatty acids in food formulations could be of great interest to promote health. These polyunsaturated fatty acids are involved in the regulation of inflammation and have shown benefits for cardiovascular and cerebral functions. However, these polyunsaturated fatty acids are also very sensitive to lipid oxidation, generating unpleasant off-flavours and reducing the nutritional value of these compounds.
Lipid oxidation in food is a complex process, that could lead to the formation of hundreds of different molecules. Moreover, the type of food matrix and the presence of other components (proteins, antioxidants, metals) could influence the process, making it even more complex. In order to prevent the generation of off-flavours and the loss of nutritional value of food due to lipid oxidation, it is important to better characterize these mechanisms.
Aim
The aim of this theme is to:
- Set up analytical tools for characterization and quantification of lipid oxidation products (radicals, hydroperoxides, oxylipins, volatiles)
- Monitor lipid oxidation in various types of food or food ingredients during storage and processing
- Understand the interaction with other food components, such as metals, proteins, and antioxidants
- Develop innovative and consumer-friendly methods to control lipid oxidation in food while maintaining the quality of the product (e.g. physical stability, digestibility and bioavailability, health benefits).
Techniques
In our research, we use multiple analytical tools, such as:
- Nuclear Magnetic Resonance (NMR) spectroscopy
- Electron Spin Resonance (ESR) spectroscopy
- Chromatographic and mass spectrometric methods
Contact us
Do you have questions about the research theme Food lipids? Please contact our project leader.
Research themes
Food Chemistry
The chair group Food Chemistry, led by Jean-Paul Vincken, is engaged in research and education about food chemistry.