Stability of Sea Buckthorn, Blackcurrant, Linseed and Olive Oil-In-Water Emulsions against Thermally Induced Oxidation

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Blackcurrant oil showed minimal loss of PUFA after heat exposure, indicating its superior oxidative stability.
Linseed oil had the highest PUFA depletion, with a significant rise in oxidative markers after thermal treatment.
Increased carotenoid and tocopherol levels correlated positively with lower oxidative marker production.
This research suggests selecting plant oils rich in antioxidants to enhance the stability of food emulsions.

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This study demonstrates oxidative stability differences in natural oils in food emulsions, indicating the role of antioxidants.

Tudor et al. (2025) studied this question.

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