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<p>Lipid oxidation under UV exposure remains a critical challenge for maintaining the stability of omega-3-rich oils, with most current approaches relying on chemical antioxidants. This study explores a novel structural stabilization strategy by employing a chewing gum matrix as a physical protective barrier rather than a conventional antioxidant system. Fish oil samples were exposed to UV light in the presence of butylated hydroxytoluene (BHT), potato peel extracts obtained via maceration and supercritical extraction, a control group, and fish oil incorporated into a gum base (GB). Oxidative stability was assessed using peroxide value, p-anisidine value, free fatty acids, acid value, and volatile oxidation profiling via an electronic nose system. Among antioxidant treatments, BHT showed the highest protective effect, while the maceration extract provided moderate protection and the supercritical extract exhibited limited efficacy. Notably, fish oil incorporated into the gum matrix displayed minimal changes in both chemical and volatile parameters throughout UV exposure, suggesting that the gum base functions as an effective structural barrier against photo-oxidation. Fatty acid composition remained largely unchanged across treatments. These findings demonstrate that matrix-driven protection represents a promising alternative to conventional antioxidant strategies and highlight the potential of chewing gum systems as innovative delivery platforms for stabilizing functional lipids.</p>

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Beyond antioxidants: a chewing gum matrix as a structural barrier enhancing UV stability of fish oil

  • 期刊论文

  • 出版模式：

    开放获取

  • 发表日期：

    2026年5月13日

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  • Emre Yavuzer,
  • Hamza Alasalvar,
  • Mehmet Yetisen,
  • Hasan Tanguler,
  • Dilek Yaprak Uslu

摘要

Lipid oxidation under UV exposure remains a critical challenge for maintaining the stability of omega-3-rich oils, with most current approaches relying on chemical antioxidants. This study explores a novel structural stabilization strategy by employing a chewing gum matrix as a physical protective barrier rather than a conventional antioxidant system. Fish oil samples were exposed to UV light in the presence of butylated hydroxytoluene (BHT), potato peel extracts obtained via maceration and supercritical extraction, a control group, and fish oil incorporated into a gum base (GB). Oxidative stability was assessed using peroxide value, p-anisidine value, free fatty acids, acid value, and volatile oxidation profiling via an electronic nose system. Among antioxidant treatments, BHT showed the highest protective effect, while the maceration extract provided moderate protection and the supercritical extract exhibited limited efficacy. Notably, fish oil incorporated into the gum matrix displayed minimal changes in both chemical and volatile parameters throughout UV exposure, suggesting that the gum base functions as an effective structural barrier against photo-oxidation. Fatty acid composition remained largely unchanged across treatments. These findings demonstrate that matrix-driven protection represents a promising alternative to conventional antioxidant strategies and highlight the potential of chewing gum systems as innovative delivery platforms for stabilizing functional lipids.