Plant Oil: Processing, Chemical Contents and Nutritional Effects
A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Plant Foods".
Deadline for manuscript submissions: closed (30 June 2024) | Viewed by 6949
Special Issue Editors
Interests: authenticity of cold-pressed oils; chemistry and technology of oils and fats; flaxseed; camelina oil; hemp seed oil; edible oils from byproducts; instrumental methods for oxidative stability assessment
Interests: modeling and predicting food storage changes; multivariate data analysis using data mining techniques, including artificial neural networks; chemometrics in the study of food quality and authenticity; statistical control of production processes in food production, transportation and storage
Special Issues, Collections and Topics in MDPI journals
Interests: natural antioxidants; phenolic compounds; quality of food; analytical methods for antioxidants; antioxidant status of food; oxidative stability; process optimization; design of experiment (DOE); response surface method
Special Issues, Collections and Topics in MDPI journals
Special Issue Information
Dear Colleagues,
This Special Issue aims to create a multidisciplinary forum involving both original research and reviews papers on recent advances in the assurance of the high quality of plant oils in terms of authenticity and safety related to the deterioration of oils caused by the peroxidation processes or to chemical contamination, originating from the environment or from processes. All these aspects are of great importance for the nutritional and functional value of plant oils since they are a source of energy, a carrier of fat-soluble vitamin and aroma compounds, but they also serve as a heat transfer medium for food processing and render desirable texture, flavor, and mouthfeel to products. The extraordinary diversity of the plant world contributes to the plethora of compounds found in oils, from essential fatty acids, with various ratios of n-6/n-3 fatty acids, to other minor bioactive lipids of high nutritional value, such as phytosterol glycolipids, phospholipids, tocotrienols, carotenoids, and phenolic compounds, exhibiting health-promoting and functional properties. The methods used to extract oils and fats as well as the processing techniques during refining and post-processing treatments of oils (i.e., heating and storage) affect their major and minor constituents. Thus, oil producers have to face new challenges connected with consumer demands for the high nutritional value of cold-pressed oils as well as the sustainable production technology of oils based on the use of natural resources and the development of eco-friendly processes and products, following the principles of a circular economy and biorefinery concepts. The requirements for novel technologies include reducing the use of highly pollutant organic solvents and chemicals, high temperatures, and chemical catalysts, as well as producing novel lipids with improved functional and bioactive properties. Currently, the preparation of structured lipids is also of great interest, as is the isolation of minor components of oils as nutraceutical and functional food ingredients.
Dr. Jolanta Tomaszewska-Gras
Dr. Anna Kaczmarek
Dr. Malgorzata Muzolf-Panek
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
- cold-pressed edible oils
- authenticity
- food frauds
- oxidative stability
- deterioration
- functional lipids
- structured lipids
- contaminants
- analytical methods
- process optimization
- antioxidant status
- sustainability
Benefits of Publishing in a Special Issue
- Ease of navigation: Grouping papers by topic helps scholars navigate broad scope journals more efficiently.
- Greater discoverability: Special Issues support the reach and impact of scientific research. Articles in Special Issues are more discoverable and cited more frequently.
- Expansion of research network: Special Issues facilitate connections among authors, fostering scientific collaborations.
- External promotion: Articles in Special Issues are often promoted through the journal's social media, increasing their visibility.
- e-Book format: Special Issues with more than 10 articles can be published as dedicated e-books, ensuring wide and rapid dissemination.
Further information on MDPI's Special Issue polices can be found here.