review · Foods
Vegetable oil quality often deteriorates during storage due to oxidation, which reduces nutritional value and produces unpleasant flavours. These changes decrease consumer acceptance of fat-containing foods. Consequently, food manufacturers and vegetable oil producers seek natural replacements for synthetic antioxidants to prevent oil degradation and satisfy consumer preference for natural ingredients. Bioactive compounds sourced from the leaves, roots, flowers, and seeds of medicinal and aromatic plants offer a sustainable alternative. A review of existing literature gathers evidence on extracting these natural antioxidants and applying them to enrich vegetable oils. The synthesis examines chemical characteristics, enrichment technologies, sustainability concerns, and safety issues connected to maintaining oil stability.
Edible oils are staple ingredients across the food industry, but oxidation shortens their shelf life and degrades taste and nutrition. Using plant-derived extracts rather than synthetic preservatives can help food companies produce healthier, clean-label products. Understanding the extraction and enrichment processes ensures that vegetable oils remain nutritious, safe, and stable throughout storage.
The review points toward applications in vegetable oil processing and the broader food manufacturing sector seeking natural preservatives. Potential users include oil producers formulating shelf-stable products with clean-label ingredients. Because the abstract synthesises existing literature on extraction, oil enrichment, safety, and technological feasibility, the approach represents early-stage to applied research that still requires validation against specific industrial formulation and safety standards.
AI-generated from the published abstract. Always read the original work before citing.
Oil oxidation is the main factor limiting vegetable oils' quality during storage, as it leads to the deterioration of oil's nutritional quality and gives rise to disagreeable flavors. These changes make fat-containing foods less acceptable to consumers. To deal with this problem and to meet consumer demand for natural foods, vegetable oil fabricators and the food industry are looking for alternatives to synthetic antioxidants to protect oils from oxidation. In this context, natural antioxidant compounds extracted from different parts (leaves, roots, flowers, and seeds) of medicinal and aromatic plants (MAPs) could be used as a promising and sustainable solution to protect consumers' health. The objective of this review was to compile published literature regarding the extraction of bioactive compounds from MAPs as well as different methods of vegetable oils enrichment. In fact, this review uses a multidisciplinary approach and offers an updated overview of the technological, sustainability, chemical and safety aspects related to the protection of oils.
This page summarises published work. The authoritative version sits with the publisher.
DOI: 10.3390/foods11203258
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