Extraction of Edible Oil and the Development of Its By-Products
A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Food Nutrition".
Deadline for manuscript submissions: 31 October 2024 | Viewed by 77
Special Issue Editors
Interests: testing of oxidative stability and quality of cold-pressed oils; instrumental methods of assessing fat stability; use of oil pressing by-products as natural antioxidants; oil stability improvement using natural antioxidants
Special Issues, Collections and Topics in MDPI journals
Interests: edible fats and oils; camelina and hemp oil; oxidative stability of fats and possibilities of increasing it; use of oil pressing by-products in food applications; health-promoting food; innovative food products; product design
Special Issues, Collections and Topics in MDPI journals
Interests: technology of cold-pressed oils; including extra virgin olive oil; influence of raw material and technological factors on the quality of cold-pressed oils; physicochemical properties; oxidative stability; nutritional value of oils
Special Issues, Collections and Topics in MDPI journals
Special Issue Information
Dear Colleagues,
Extraction is an important step for the separation, identification and use of valuable compounds from different plants. One of the most frequently used techniques for obtaining oil is mechanical and solvent extraction, or a combination of both. In recent years, attention has also been paid to alternative methods of oil extraction, such as supercritical fluid (SFE), microwave-assisted (MAE), ultrasound-assisted (UAE) or pressurized liquid extraction (PLE). Vegetable oil extraction generates large amounts of by-products, which are designated as oil cakes. Oil cakes are rich in protein and minerals and are valuable as poultry and other animal feed. What is more, they could be a good source of different bioactive molecules such as polyphenols, anthocyanins, tannins, flavonoids and dietary fiber (pectin). Following the circular economy policies, they can be recovered and reused for several purposes. Oil cakes have been widely used for the production of industrial enzymes, antibiotics, biopesticides, vitamins and other biochemicals.
Dr. Edyta Symoniuk
Dr. Katarzyna Ratusz
Prof. Dr. Małgorzata Wroniak
Guest Editors
Manuscript Submission Information
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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
- oil extraction
- edible oils
- by-product
- cake
- feed ingredient
- food component
- bioactive compound
- food waste recovery
- food safety
- sustainability
