Application of canolol in foods

Food waste is a global issue, with 17% of all produced food being discarded – contributing significantly to greenhouse gas emissions. One major contributor to food waste is lipid oxidation, which deteriorates food quality and poses health risks. Canolol, a natural antioxidant formed from sinapic acid during heat treatment of rapeseed, has emerged as a potent lipid protector. Its molecular structure, containing methoxyl and hydroxyl groups, enables strong radical scavenging, especially in lipid media. Compared to synthetic antioxidants like BHT or TBHQ, canolol has shown comparable or superior performance in both storage and frying conditions. It can be obtained intrinsically during rapeseed roasting or isolated from refining by-products like deodistillates. Microwave or air-frying treatments enhance canolol content in oils and improve oxidative stability. However, temperature and duration must be optimized to balance antioxidant formation with sensory quality. In deep-fat frying, canolol-enriched extracts significantly slow oil degradation and preserve tocopherols, outperforming synthetic additives in some cases. Its use in emulsions is also promising, especially for stabilizing omega-3–rich systems, where interface activity is crucial. Canolol’s effectiveness depends on polarity, localization at oil–water interfaces, and interaction with emulsifiers. Despite its benefits, research on canolol in emulsified systems is still limited and needs expansion. Legal use of canolol as a food additive in the EU requires EFSA approval, based on extensive safety and application data. While the process is complex and costly, it offers opportunities for innovative and natural food preservation strategies. Overall, canolol is a strong candidate for improving food stability, reducing waste, and supporting cleaner-label products.