Healthy Lipids for Food Processing

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

Deadline for manuscript submissions: 16 December 2024 | Viewed by 7951

Special Issue Editors


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Guest Editor
College of Food & Bioengineering, Henan University of Science and Technology, Luoyang 451252, China
Interests: functional lipids; nutrient metabolism; preparation and purification of lipids; food safety standard and detection

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Guest Editor
College of Food Science and Engineering, Yangzhou University, 196 Huayang West Road, Yangzhou 225127, China
Interests: resource development of food functional factors; lipid companion; lipid nutrition and safety; medicinal and edible plant active ingredients
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Special Issue Information

Dear Colleagues,

The Special Issue calls for papers on healthy lipids in food processing. The aims and scope of this Issue include but are not limited to the following: (1) new synthesis strategies for structured lipids (a new type of functional lipid obtained by chemically, enzymatically, or genetically modifying the composition and/or distribution of fatty acids in the glycerol backbone); (2) new structured lipids with favorable physicochemical features (e.g., solid fat content, crystallization and melting behavior, rheology and interfacial properties, oxidative stability) for specific uses; (3) how structured lipids’ chemical structure (i.e., fatty acid chain, unsaturation level, and positional distribution) and molecular architecture (e.g., polymorphic form; crystal shape, size, and the resultant crystalline network) affect their physicochemical characteristics; (4) health benefits of structured lipids (e.g., calorie reduction, immune function improvement, reduction in serum triacylglycerols); (5) potential applications of structured lipids in food products; (6) new oil processing and purification technologies for the production of high-quality and nutritious vegetable oil; (7) new oilseeds and edible oil resources; (8) new antioxidant strategies for vegetable oils.

Dr. Baocheng Xu 
Prof. Dr. Xin Xu
Guest Editors

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Keywords

  • healthy lipids
  • structured lipids
  • functional lipids
  • chemical structure
  • molecular architecture
  • physicochemical features
  • health benefits
  • new oil processing technology
  • new edible oil
  • antioxidation

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Published Papers (4 papers)

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Research

14 pages, 2084 KiB  
Article
Impact of Rice Bran Oil Emulsified Formulation on Digestion and Glycemic Response to Japonica Rice: An In Vitro Test and a Clinical Trial in Adult Men
by Naoki Kawada, Keiko Kamachi, Masatsugu Tamura, Maki Tamura, Rika Kitamura, Kenta Susaki, Hiroyoshi Yamamoto, Hideaki Kobayashi, Ryosuke Matsuoka and Osamu Ishihara
Foods 2024, 13(16), 2628; https://doi.org/10.3390/foods13162628 - 21 Aug 2024
Viewed by 920
Abstract
To assess the effect of rice bran oil emulsified formulation (EMF) on cooked rice, a single-arm open clinical trial and in vitro testing for digestion and glycemic response were performed. Fifteen Japanese men consumed 200 g of packed rice, cooked with or without [...] Read more.
To assess the effect of rice bran oil emulsified formulation (EMF) on cooked rice, a single-arm open clinical trial and in vitro testing for digestion and glycemic response were performed. Fifteen Japanese men consumed 200 g of packed rice, cooked with or without EMF. Blood samples were collected 0, 30, 60, and 120 min post-consumption and analyzed for glucose, insulin, and triglyceride levels. Continuous glucose monitoring (CGM) and sensory evaluation were also performed. A two-step in vitro digestion test, simulating gastric and small intestinal digestion was conducted. EMF-added rice group showed higher insulin response levels at 60 min than the placebo group. Stratification of participants with HbA1c ≥ 5.6 or an insulinogenic index ≤ 0.4 revealed a significant reduction in Cmax glucose levels. A significant correlation was observed between venous and CGM blood glucose levels and no significant sensory differences were observed. The in vitro test revealed significantly lower C, equilibrium starch concentrations, with EMF. Clinical trial suggests that EMF may stimulate insulin secretion and reduce blood glucose levels in participants with lower insulin responses. In vitro tests suggest that EMF inhibits glycemic digestion. This trial was registered at the UMIN Center (UMIN000053495; registered 31 January 2024). Full article
(This article belongs to the Special Issue Healthy Lipids for Food Processing)
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12 pages, 1911 KiB  
Article
Production of Margarine Fat Containing Medium- and Long-Chain Triacylglycerols by Enzymatic Interesterification of Peony Seed Oil, Palm Stearin and Coconut Oil Blends
by Man Zhang, Baocheng Xu, Dongkun Zhao, Mengqi Shen, Mengjie Li, Donghao Liu and Lili Liu
Foods 2024, 13(9), 1405; https://doi.org/10.3390/foods13091405 - 2 May 2024
Viewed by 1689
Abstract
This paper reports the preparation of margarine fat using Lipozyme TL IM as a catalyst and peony seed oil (PSO), palm stearin (PS) and coconut oil (CO) as raw materials. The results indicate that there were no significant changes in fatty acid composition [...] Read more.
This paper reports the preparation of margarine fat using Lipozyme TL IM as a catalyst and peony seed oil (PSO), palm stearin (PS) and coconut oil (CO) as raw materials. The results indicate that there were no significant changes in fatty acid composition before or after interesterification of the oil samples. However, the total amount of medium- and long-chain triglycerides (MLCTs) increased from 2.92% to 11.38% in sample E1 after interesterification, mainly including LaLaO, LaMO, LaPM, LaOO, LaPO and LaPP. Moreover, the slip melting point (SMP) of sample E1 decreased from 45.9 °C (B1) to 33.5 °C. The solid fat content (SFC) of all the samples at 20 °C was greater than 10%, indicating that they could effectively prevent oil exudation. After interesterification, the samples exhibited a β′ crystal form and could be used to prepare functional margarine. Full article
(This article belongs to the Special Issue Healthy Lipids for Food Processing)
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14 pages, 1759 KiB  
Article
Consumer Acceptance Studies of Margarine to Guide Product Development in the Food Industry
by Helena Maria Andre Bolini, Alessandra Cazelatto Medeiros, Cecília Teresa Muniz Pereira, Francisco Carraro, Pedro Pio Campregher Augusto, Flavio Cardello and Rafael Sousa Lima
Foods 2024, 13(1), 116; https://doi.org/10.3390/foods13010116 - 29 Dec 2023
Viewed by 1654
Abstract
Margarine exhibits significant variations in composition, allowing it to cater to diverse consumer segments. This study aimed to characterize the physical and sensory attributes of margarine samples available in the Brazilian market. Twelve commercial samples from six different brands, encompassing 30% to 80% [...] Read more.
Margarine exhibits significant variations in composition, allowing it to cater to diverse consumer segments. This study aimed to characterize the physical and sensory attributes of margarine samples available in the Brazilian market. Twelve commercial samples from six different brands, encompassing 30% to 80% of lipid contents, were subjected to instrumental texture analysis and affective assessment. A total of 112 consumers participated in acceptance tests and Check-All-That-Apply (CATA) evaluations, while another group of 62 subjects performed Projective Mapping. Samples with lipid percentages exceeding 70% achieved the highest average acceptance scores for taste and overall impression. The brand with the lowest lipid content (30%) exhibited a stronger association with negative attributes, including rancid flavor and aroma, bitterness, and metallic flavor, resulting in lower average scores for aroma, flavor, texture, and overall impression. However, these scores were not statistically different from samples with 50% and 60% lipid content. Reducing lipid levels in fat-based products such as margarine poses a challenge to food manufacturers, as consumers generally perceive higher lipid percentages as indicative of superior flavor quality. Full article
(This article belongs to the Special Issue Healthy Lipids for Food Processing)
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18 pages, 1323 KiB  
Article
Optimization of Enzyme-Assisted Mechanical Extraction Process of Hodgsonia heteroclita Oilseeds and Physical, Chemical, and Nutritional Properties of the Oils
by Jirachaya Piseskul, Uthaiwan Suttisansanee, Chaowanee Chupeerach, Chanakan Khemthong, Sirinapa Thangsiri, Piya Temviriyanukul, Yuraporn Sahasakul, Chalat Santivarangkna, Rungrat Chamchan, Amornrat Aursalung and Nattira On–nom
Foods 2023, 12(2), 292; https://doi.org/10.3390/foods12020292 - 8 Jan 2023
Cited by 6 | Viewed by 2616
Abstract
Hodgsonia heteroclita subsp. Indochinensis W.J.de Wlide & Duyfjes (or Making in Thai) is a neglected and underutilized crop (NUC) with high fat containing nuts. In this study, the enzyme-assisted mechanical extraction of H. heteroclita seed oil was investigated using response surface methodology (RSM) [...] Read more.
Hodgsonia heteroclita subsp. Indochinensis W.J.de Wlide & Duyfjes (or Making in Thai) is a neglected and underutilized crop (NUC) with high fat containing nuts. In this study, the enzyme-assisted mechanical extraction of H. heteroclita seed oil was investigated using response surface methodology (RSM) to predict the optimal fat extraction conditions. The most efficient enzyme used in the experiment was a mixture of Flavourzyme® and Viscozyme® (1:1, w/w). The predicted maximum oil yield was 46.44%, using the following extraction conditions: 2.98% (w/w) enzyme loading, 48 °C incubation temperature and 76 min of incubation time. H. heteroclita seed oil obtained from heat and enzymatic pretreatments exhibited the highest lightness and viscosity. The chemical properties of this seed oil, including water and volatile compounds (≤0.2% w/w), acid value (≤4.0 mg KOH/g), peroxide value (≤15 mEq of active oxygen/kg) and soap content (≤0.005% w/w), were within the acceptable levels specified by the Codex Alimentarius (2019). H. heteroclita seed oil obtained from heat and enzymatic pretreatments contained the highest content of δ-tocopherol (88.29 mg/100 g) and omega-6 fatty acids (48.19 g/100 g). This study is the first to report on the enzyme-assisted mechanical extraction of H. heteroclita oilseeds as a promising plant material for vegetable oil production. Full article
(This article belongs to the Special Issue Healthy Lipids for Food Processing)
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