中国油料作物学报 ›› 2019, Vol. 41 ›› Issue (5): 816-.doi: 10.19802/j.issn.1007-9084.2019005

Previous Articles    

Review of lipid concomitants effects on stability of polyunsaturated fatty acid emulsion #br#


  1. 1. Oil Crops Research Institute, Chinese Academy of Agricultural Sciences, Key Laboratory of Oilseeds Processing,
    Ministry of Agriculture; Hubei Key Laboratory of Lipid Chemistry and Nutrition, Wuhan 430062, China; 
    2. College of Food and Biological Engineering, Zhengzhou University of Light Industry, Zhengzhou 450001, China
  • Online:2019-10-28 Published:2019-12-20


For pronounced functional efficiency for human, α -linolenic acid (ALA), docosahexaenoic acid (DHA), eicosapentaenoic acid (EPA) and n-6 PUFAs linoleic acid have been widely applied in foods and drugs. But their applications are limited owing to oxidation and strong hydrophobicity nature. Thus the lipid carriers as emul? sion delivery system has been used to develop PUFA productions with highly bioavailability. Lipid concomitant is natural phytochemical extracted from oilseeds or oil, including polyphenols, phytosterols, phospholipids, fat-soluble vitamins, etc. A number of publications reported the stability of O/W (oil in water) emulsion system affected by lipid concomitant. In this paper, we reviewed recent advances of the effects of hydrophilic polyphenols, amphiphilic phy? tosterols and phospholipids, lipophilic vitamins on emulsion stability and on their potential mechanism. We also dis? cussed scientific problems on research and potential application of lipid concomitant.

Key words:  , lipid concomitant;polyunsaturated fatty acid (PUFAs);stability of emulsion