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Sustainable Lipids: Quality, Safety, and Functionality
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Sustainable Lipids: Quality, Safety, and Functionality

A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Food Quality and Safety".

Deadline for manuscript submissions: closed (29 February 2024) | Viewed by 880

Special Issue Editors

Dr. Luís Miguel Rodriguez-Alcalá

E-Mail Website
Guest Editor
Centro de Biotecnologia e Química Fina—Laboratório Associado, Escola Superior de Biotecnologia, Universidade Católica Portuguesa, Porto, Portugal
Interests: lipidomics; functional foods; bioactive lipids; food safety
Special Issues, Collections and Topics in MDPI journals
Dr. Lígia Pimentel

E-Mail Website
Guest Editor
Universidade Católica Portuguesa, CBQF - Centro de Biotecnologia e Química Fina – Laboratório Associado, Escola Superior de Biotecnologia, Rua Diogo Botelho 1327, 4169-005 Porto, Portugal
Interests: dairy; probiotics; lipids; fatty acids; omega 3; chromatography
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

This Special Issue, entitled 'Sustainable Lipids: Quality, Safety, and Functionality', delves into the novel exploration of sustainable lipids and the strategies employed to for maintain high standards of quality, safety, and functionality. Lipids, derived from conventional (e.g., plants and marine organisms) or alternative sources (e.g., microorganisms, by-products or insects), hold enormous potential as components in emerging food products (i.e., functional or novel), but also in traditional ones. This Special Issue aims to present cutting-edge research on sustainable practices related to lipid sourcing, extraction, purification, and their impact on food quality and safety. It will address diverse topics, such as lipidomic profiling, the identification of novel lipid sources, assessment of health benefits, and innovative applications in all aspects of food production. Furthermore, this Special Issue emphasizes the significance of sustainable approaches, including green extraction techniques and employing by-products and waste materials. The findings presented in this Special Issue provide valuable insights for researchers and stakeholders in order to advance sustainable lipid utilization while ensuring quality, safety, and functionality in the food industry.

Dr. Luís Miguel Rodriguez-Alcalá
Dr. Lígia Pimentel
Guest Editors

Manuscript Submission Information

Manuscripts should be submitted online at www.mdpi.com by registering and logging in to this website. Once you are registered, click here to go to the submission form. Manuscripts can be submitted until the deadline. All submissions that pass pre-check are peer-reviewed. Accepted papers will be published continuously in the journal (as soon as accepted) and will be listed together on the special issue website. Research articles, review articles as well as short communications are invited. For planned papers, a title and short abstract (about 100 words) can be sent to the Editorial Office for announcement on this website.

Submitted manuscripts should not have been published previously, nor be under consideration for publication elsewhere (except conference proceedings papers). All manuscripts are thoroughly refereed through a single-blind peer-review process. A guide for authors and other relevant information for submission of manuscripts is available on the Instructions for Authors page. Foods is an international peer-reviewed open access semimonthly journal published by MDPI.

Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 2900 CHF (Swiss Francs). Submitted papers should be well formatted and use good English. Authors may use MDPI's English editing service prior to publication or during author revisions.

Keywords

  • bioactive lipids
  • sustainability
  • food systems
  • quality
  • safety
  • functionality
  • conventional sources
  • alternative sources
  • microorganisms
  • by-products
  • waste materials
  • green extraction

Published Papers (1 paper)

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Research

15 pages, 575 KiB  
Article
Microbial Conjugated Linolenic Acid-Enriched Fermented Milk Using Lipase-Hydrolyzed Flaxseed Oil: Biochemical, Organoleptic and Storage Traits
by Ana Luiza Fontes, Lígia L. Pimentel, Maria João P. Monteiro, M. Rosário Domingues, Luis Miguel Rodríguez-Alcalá and Ana Maria Gomes
Foods 2024, 13(1), 21; https://doi.org/10.3390/foods13010021 - 20 Dec 2023
Viewed by 732
Abstract
The bioactive conjugated linolenic acid (CLNA) can be microbiologically produced by different probiotic strains when in the presence of α-linolenic acid (α-LNA). Food matrices are a good vector, such as has been previously demonstrated with fermented milk enriched with microbial CLNA by Bifidobacterium [...] Read more.
The bioactive conjugated linolenic acid (CLNA) can be microbiologically produced by different probiotic strains when in the presence of α-linolenic acid (α-LNA). Food matrices are a good vector, such as has been previously demonstrated with fermented milk enriched with microbial CLNA by Bifidobacterium breve DSM 20091 from lipase-hydrolyzed flaxseed oil. The aim of the present work was to further assess the nutritional, biochemical and organoleptic properties of the developed dairy product, as well as its storage stability throughout 28 days at 4 °C, proving its suitability for consumption. Milk lactose hydrolyzed into glucose (0.89 g/100 g) and galactose (0.88 g/100 g), which were further metabolized into lactic (0.42 g/100 g), acetic (0.44 g/100 g) and propionic (0.85 g/100 g) acids. Titratable acidity reached 0.69% and pH 4.93. Compared with the control (no CLNA), fat content was slightly higher (2.0 g/100 g). Acetic acid was the major volatile (83.32%), lacking important dairy flavor contributors, like acetaldehyde. Sensory analysis revealed predominant astringency and bitterness. No microbial concerns arose during storage, but the CLNA content increased, and some saturated fatty acids seemed to oxidize. In conclusion, the CLNA-enriched fermented milk revealed reasonable compositional properties, yet further improvements are needed for optimal consumer acceptance and a prolonged shelf-life. Full article
(This article belongs to the Special Issue Sustainable Lipids: Quality, Safety, and Functionality)
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