Natural antioxidants as strategy to minimize the presence of lipid oxidation products in canned fish: Research progress, current trends and future perspectives

[Display omitted] •Heating induces lipid oxidation in canned fish and affects its quality.•The liquid medium plays a role as it may contain pro- and antioxidant elements.•Algae extracts, spices, and condiments are promising antioxidants in canned fish.•Food processing residues have emerged as alternative natural antioxidants.•Studies on safety, effective levels, application, and sensory aspects are needed. Canned fish is one of the most popular forms of fish consumption due to its high nutritional value, availability, and practicality. However, canning may induce lipid oxidation. Thus, this study provides in-depth information on the impact of high temperatures applied during canning on fish lipids. The thermo-oxidation is evidenced, for example, by the high levels of both primary and secondary oxidation products determined in fish after canning, as well as the presence of harmful compounds such as cholesterol oxides. Given the role of lipid oxidation in canned fish, this study also presents a comprehensive review on using natural antioxidants to control it. The antioxidant properties of common liquid mediums (vegetable oils and sauces) are highlighted. Moreover, adding algae extracts, spices, and condiments to the liquid medium to enhance its antioxidant potential has been considered, while the exploitation of by-products and wastes from the food industry also emerges as a suitable strategy. Besides the promising results, these practices may promote positive impacts on other quality parameters (e.g. water and oil holding capacities, texture, microbiological growth). However, further studies are needed, including research on aspects related to safety, effective concentrations and application methods, without ignoring consumers’ sensory acceptance.