The chemical stability of edible oils rich in polyunsaturated fatty acids (PUFAs) is a major challenge within the food and supplement industries, as lipid oxidation reduces oil quality and safety. Despite appearing homogeneous to the human eye, bulk oils are actually multiphase heterogeneous systems at the nanoscale level. Association colloids, such as reverse micelles, are spontaneously formed within bulk oils due to the self-assembly of amphiphilic molecules that are present, like phospholipids, free fatty acids, and/or surfactants. In bulk oil, lipid oxidation often occurs at the oil-water interface of these association colloids because this is where different reactants accumulate, such as PUFAs, hydroperoxides, transition metals, and antioxidants. Consequently, the efficiency of antioxidants in bulk oils is governed by their chemical reactivity, but also by their ability to be located close to the site of oxidation. This review describes the impact of minor constituents in bulk oils on the nature of the association colloids formed. And then the formation of mixed reverse micelles (LOOH, (co)surfactants, or antioxidations) during the peroxidation of bulk oils, as well as changes in their composition and structure over time are also discussed. The critical importance of selecting appropriate antioxidants and surfactants for the changes of interface and colloid, as well as the inhibition of lipid oxidation is emphasized. The knowledge presented in this review article may facilitate the design of bulk oil products with improved resistance to oxidation, thereby reducing food waste and improving food quality and safety.

中文翻译：

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了解散装油中缔合胶体抗氧化剂界面活性的最新进展

富含多不饱和脂肪酸 (PUFA) 的食用油的化学稳定性是食品和补充剂行业面临的主要挑战，因为脂质氧化会降低油的质量和安全性。尽管肉眼看起来是均质的，但散装油实际上是纳米级的多相非均质系统。由于存在的两亲性分子（如磷脂、游离脂肪酸和/或表面活性剂）的自组装，缔合胶体（例如反胶束）在本体油中自发形成。在散装油中，脂质氧化通常发生在这些缔合胶体的油水界面处，因为这是不同反应物（例如多不饱和脂肪酸、氢过氧化物、过渡金属和抗氧化剂）积聚的地方。因此，散装油中抗氧化剂的效率不仅取决于其化学反应性，还取决于其位于氧化位点附近的能力。这篇综述描述了散装油中的次要成分对形成的缔合胶体性质的影响。然后还讨论了散装油过氧化过程中混合反胶束（LOOH、（共）表面活性剂或抗氧化剂）的形成，以及其成分和结构随时间的变化。强调了选择合适的抗氧化剂和表面活性剂对于改变界面和胶体以及抑制脂质氧化至关重要。本综述文章中介绍的知识可能有助于设计具有更高抗氧化性的散装油产品，从而减少食物浪费并提高食品质量和安全性。