Impact of air frying on food lipids: Oxidative evidence, current research, and insights into domestic mitigation by natural antioxidants

Abstract

Background: Air frying has garnered consumers' attention as an alternative method to deep-fat frying as it does not require oil addition. However, this technology provides a prooxidant environment for oxidative reactions in lipids. Therefore, in addition to industrial approaches, it is worth also considering domestic strategies such as the addition of natural antioxidants during home cooking to limit lipid oxidation. Scope and approach: This study presents an overview of the main traits reported for air fryers. Furthermore, as an in-depth review was performed it provides scientifically accurate information on the impact of air frying on food lipids. Given the importance of mitigating lipid oxidation during home cooking, the insights into the use of natural antioxidants are also described. Key findings and conclusions: Lipid oxidation during air frying is evidenced by the formation of oxidation products, such as cholesterol oxides, and the degradation of bioactive lipids, like n3-fatty acids. Moreover, several studies on the formation of secondary oxidation products and volatile compounds can be found. Most studies were carried out with fish and fish products, indicating the need for considering other food matrices. Although using natural antioxidants during cooking is an issue extensively reported, there are few studies regarding this practice during air frying. The current trends underscore the use of herbs and condiments. Besides, following the growing tendency, by-products have also been explored. Promising results were reported, but there are numerous opportunities for further studies aiming to evaluate different natural materials, requiring deeper investigations.