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Healthy Lipids for Food Processing
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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 3784

Special Issue Editors

Dr. Baocheng Xu

E-Mail Website
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
Prof. Dr. Xin Xu

E-Mail Website
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
Special Issues, Collections and Topics in MDPI journals

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

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

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

Published Papers (2 papers)

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Research

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 936
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 - 08 Jan 2023
Cited by 3 | Viewed by 2016
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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