Enhancing quality and stability of herbs, spices, and citrus flavored vegetable oil: Challenges and future developments

Abstract

Herbs, spices, and citrus have all been widely investigated as natural antioxidants that may be blended into vegetable oils to prevent lipid oxidation. These flavored vegetable oils, made using diverse processes, show considerable increases in stability, sensory properties, and nutritional value. This literature review summarizes the potential for future development of diverse flavored vegetable oils by gathering several research on their features, manufacturing techniques, and stability capabilities during frying and storage. Flavored vegetable oils enriched with herbs, spices, and citrus have been shown to contain a wide range of volatile compounds, to have better oxidative stability during thermal processing and storage, to improve sensory characteristics, which leads to increased consumer acceptance, and to increase and sustain antioxidant levels. Each technique of producing flavored vegetable oils serves a unique purpose and provides distinct benefits, making them suited for various types of natural antioxidants. Future development must solve a number of problems in order to fully realize the promise of flavored vegetable oils, notably in terms of safety and health benefit claims.