European Journal of Lipid Science and Technology

Fish oil and fish oil with added vitamin E were treated with cold plasma. As the treatment intensity increased, the radical content in the fish oil increased, and the unsaturated fatty acids were damaged. Vitamin E exhibited better antioxidant effects during the cold plasma treatment of fish oil.

This schematic illustrates the encapsulation of Passiflora edulis seed oil (PFSO) into lipid nanoparticles (LNP-PFSO), transforming waste into value. The nanoparticles, optimized for size (126 nm, PDI: 0.19), were characterized (SEM, FTIR, XRD) and tested for antimicrobial and antioxidant activities, with applications in food fortification or active packaging.

An oyster-derived oyster-water-soluble protein (OWP)–(−)-epigallocatechin-3-gallate (EGCG) complex was used to form the OWP–EGCG linseed oil-emulsion system, whereas its characterization properties and antioxidant effects against lipid and protein oxidation during storage and in vitro digestion were investigated.

This comprehensive and focused review describes how lipid oxidation plays a crucial role in determining the sensory quality and hence shelf life of low-moisture packaged snacks: a category of food product that is not often discussed in literature, but is commonly found in our diets.

This graphical abstract presents the mechanical response of Pickering layers of polystyrene beads (PBs) and clay particles (CPs) under compression. PBs exhibit buckling at 40–70 mN/m, whereas CPs show no buckling. Experimental force–compression curves highlight distinct deformation behaviors, and deviations in bending rigidity emphasize interparticle interactions in layer stability. 2