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Safety and Functional Analysis of Lipids and Derivatives in Foods
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Safety and Functional Analysis of Lipids and Derivatives in Foods

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

Deadline for manuscript submissions: closed (28 November 2023) | Viewed by 8318

Special Issue Editor

Prof. Dr. Young-Jiang Xu

E-Mail Website
Guest Editor
School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
Interests: foodomics; metabolomics; lipidomics; food nutrition and safety; mass spectrometry analysis

Special Issue Information

Dear Colleagues,

With the development of omics technology, foodomics has become a powerful tool in food nutrition and safety studies. Accordingly, many relevant research projects have achieved rapid developments, such as the analysis of risk factors in foodstuffs, the impact assessment of food processing on raw materials, the investigation of interactions between food components and consumers, etc. As lipids are one of the most important food components, it is essential to explore their biological functions and understand the possible hazards. Considering the particularity of lipids, we encourage researchers to provide new insights on how metabolomics and/or lipidomics can facilitate studies on lipids.

In this Special Issue, we not only pay attention on the establishment of detection methods and the exploration of biological mechanisms, but are also concerned with other applications of metabolomics and/or lipidomics in food science, including the determination of adulterated edible oils, the analysis of beneficial concomitants during oilseed processing, the identification of new lipids in food resources, etc. We welcome researchers to contribute original research works and review articles.

Prof. Dr. Young-Jiang Xu
Guest Editor

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

  • metabolomics
  • lipidomics
  • food lipid nutrition
  • food lipid safety
  • lipid analysis

Published Papers (5 papers)

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Research

0 pages, 3212 KiB  
Article
Lipid Composition Analysis and Characterization of Acyl Sterol Glycosides in Adzuki and Soybean Cultivars by Non-Targeted LC-MS
by Rachana M. Gangadhara, Siddabasave Gowda B. Gowda, Divyavani Gowda, Ken Inui and Shu-Ping Hui
Foods 2023, 12(14), 2784; https://doi.org/10.3390/foods12142784 - 21 Jul 2023
Cited by 3 | Viewed by 2052
Abstract
Beans, a globally significant economic and nutritional food crop, are rich in polyphenolic chemicals with potential health advantages, providing high protein, fiber, minerals, and vitamins. However, studies on the global profiling of lipids in beans are limited. We applied a non-targeted lipidomic approach [...] Read more.
Beans, a globally significant economic and nutritional food crop, are rich in polyphenolic chemicals with potential health advantages, providing high protein, fiber, minerals, and vitamins. However, studies on the global profiling of lipids in beans are limited. We applied a non-targeted lipidomic approach based on high-performance liquid chromatography coupled with linear ion trap–Orbitrap mass spectrometry (HPLC/LTQ-Orbitrap-MS) to comprehensively profile and compare the lipids in six distinct bean cultivars, namely, adzuki red beans—adzuki cultivar (ARB-AC), adzuki red beans—Benidainagon cultivar (ARB-BC), adzuki red beans—Erimoshouzu cultivar (ARB-EC), soybean—Fukuyutaka cultivar 2021 (SB-FC21), soybean—Fukuyutaka cultivar 2022 (SB-FC22), and soybean—Oosuzu cultivar (SB-OC). MS/MS analysis defined 144 molecular species from four main lipid groups. Multivariate principal component analysis indicated unique lipid compositions in the cultivars except for ARB-BC and ARB-EC. Evaluation of the concentrations of polyunsaturated fatty acid to saturated fatty acid ratio among all the cultivars showed that SB-FC21 and SB-FC22 had the highest value, suggesting they are the most beneficial for health. Furthermore, lipids such as acyl sterol glycosides were detected and characterized for the first time in these bean cultivars. Hierarchical cluster correlations revealed the predominance of ceramides in ARB-EC, lysophospholipids in SB-FC21, and glycerophospholipids in SB-OC. This study comprehensively investigated lipids and their compositions in beans, indicating their potential utility in the nutritional evaluation of beans as functional foods. Full article
(This article belongs to the Special Issue Safety and Functional Analysis of Lipids and Derivatives in Foods)
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15 pages, 4124 KiB  
Article
Quality Evaluation of Hainan Robusta Coffee Bean Oil Produced by Ultrasound Coupled with Coconut Oil Extraction
by Zheng Jia, Liting Wan, Zhaoxian Huang and Weimin Zhang
Foods 2023, 12(11), 2235; https://doi.org/10.3390/foods12112235 - 1 Jun 2023
Cited by 2 | Viewed by 1369
Abstract
This study investigates the treatment of coconut oil using thermosonic treatment in combination with green coffee beans. Under a defined ratio of coconut oil to green coffee beans, the effect of different thermosonic time on the quality parameters, active substance content, antioxidant capacity, [...] Read more.
This study investigates the treatment of coconut oil using thermosonic treatment in combination with green coffee beans. Under a defined ratio of coconut oil to green coffee beans, the effect of different thermosonic time on the quality parameters, active substance content, antioxidant capacity, and thermal oxidative stability of coconut oil were investigated as a strategy to potentially improve the quality of oil. Results showed that the β-sitosterol content of CCO (coconut coffee oil) treated with the thermal method combined with green coffee bean treatment reached up to 393.80 ± 11.13 mg/kg without affecting the lipid structure. In addition, DPPH clearance equivalents increased from 5.31 ± 1.30 mg EGCG/g to 71.34 ± 0.98 mg EGCG/g, and the ABTS clearance equivalent was 45.38 ± 0.87 mg EGCG/g versus 0 for the untreated sample. The improvement in thermal oxidation stability of treated coconut oil is also significant. The TG (Thermogravimetry) onset temperature was elevated from 277.97 °C to 335.08 °C and the induction time was elevated up to 24.73 ± 0.41 h from 5.17 ± 0.21 h. Thermosonic treatment in combination with green coffee beans is an ideal option to improve the quality of coconut oil. The results of this article provide new ideas for the development of plant-blended oil products and the new utilization of coconut oil and coffee beans. Full article
(This article belongs to the Special Issue Safety and Functional Analysis of Lipids and Derivatives in Foods)
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13 pages, 2207 KiB  
Article
Analysis of Phospholipids in Digestion Using Hybrid IDA and SWATH Acquisition: An Example for Krill Oil
by Jiachen Shi, Yanan Wang, Yuanfa Liu and Yongjiang Xu
Foods 2023, 12(10), 2020; https://doi.org/10.3390/foods12102020 - 16 May 2023
Viewed by 1276
Abstract
The composition and digestion of phospholipid-rich foods have important effects on the health of the body. Herein, a model-assisted liquid chromatography coupling mass spectrometry (LC-MS) method was established to analyze the phosphatidylcholine (PC) and lyso-phosphatidylcholine (LPC) species in krill oil before and after [...] Read more.
The composition and digestion of phospholipid-rich foods have important effects on the health of the body. Herein, a model-assisted liquid chromatography coupling mass spectrometry (LC-MS) method was established to analyze the phosphatidylcholine (PC) and lyso-phosphatidylcholine (LPC) species in krill oil before and after digestion. According to the confirmed PC and LPC species in the IDA (information dependent acquisition) results, three categories of mathematical models were set up, involving the retention time (RT), carbon number and unsaturation degree of the fatty acyl chain. All of the regression coefficient values (R2) were greater than 0.90, showing satisfactory fitting results. On this basis, using the computationally created precursor ion mass of PC and LPC species, 12 extra PC species and 4 LPC species were found in the SWATH (sequential windowed acquisition of all theoretical fragment ions) results. The PC and LPC compositions in the final digestive products had obvious differences among the different krill oils with different phospholipid content. Furthermore, more than half of the LPC species in the final digestive products were newly generated, indicating that LPC was one of basic constituents in the digestive products of krill oil. In conclusion, model-assisted hybrid IDA and SWATH acquisition has excellent detection performance, contributing to deep studies of the formations and functions of phospholipids. Full article
(This article belongs to the Special Issue Safety and Functional Analysis of Lipids and Derivatives in Foods)
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15 pages, 2722 KiB  
Article
Visual Colorimetric Detection of Edible Oil Freshness for Peroxides Based on Nanocellulose
by Xiongli Jiang, Jun Cheng, Fangwei Yang, Zhenyang Hu, Zhen Zheng, Yu Deng, Buyuan Cao and Yunfei Xie
Foods 2023, 12(9), 1896; https://doi.org/10.3390/foods12091896 - 5 May 2023
Cited by 2 | Viewed by 1923
Abstract
Traditional methods for evaluating the edibility of lipids involve the use of organic reagents and complex operations, which limit their routine use. In this study, nanocellulose was prepared from bamboo, and a colorimetric reading strategy based on nanocellulose composite hydrogels was explored to [...] Read more.
Traditional methods for evaluating the edibility of lipids involve the use of organic reagents and complex operations, which limit their routine use. In this study, nanocellulose was prepared from bamboo, and a colorimetric reading strategy based on nanocellulose composite hydrogels was explored to monitor the freshness of edible oils. The hydrogels acted as carriers for peroxide dyes that changed color according to the freshness of the oil, and color information was digitized using UV-vis and RGB analysis. The sensitivity and accuracy of the hydrogel were verified using H2O2, which showed a linear relationship between absorbance and H2O2 content in the range of 0–0.5 and 0.5–11 mmol/kg with R2 of 0.9769 and 0.9899, respectively, while the chromatic parameter showed an exponential relationship with R2 of 0.9626. Surprisingly, the freshness of all seven edible oil samples was correctly identified by the hydrogel, with linear correlation coefficients greater than 0.95 in the UV-vis method and exponential correlation coefficients greater than 0.92 in the RGB method. Additionally, a peroxide value color card was established, with an accuracy rate of 91.67%. This functional hydrogel is expected to be used as a household-type oil freshness indicator to meet the needs of general consumers. Full article
(This article belongs to the Special Issue Safety and Functional Analysis of Lipids and Derivatives in Foods)
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17 pages, 3973 KiB  
Article
Effect of Catechin on the Formation of Polycyclic Aromatic Hydrocarbons in Camellia oleifera Oil during Thermal Processing
by Wenjun Pei, Jiaqi Wang, Lu Zhang, Yiwen Guo, Minjie Cao, Ruijie Liu, Ming Chang and Xingguo Wang
Foods 2023, 12(5), 980; https://doi.org/10.3390/foods12050980 - 25 Feb 2023
Cited by 4 | Viewed by 1164
Abstract
Polycyclic aromatic hydrocarbons (PAHs) in oil are affected by many factors, including temperature, time, and PAHs precursors. Phenolic compounds, as beneficial endogenous components of oil, are often associated with the inhibition of PAHs. However, studies have found that the presence of phenols may [...] Read more.
Polycyclic aromatic hydrocarbons (PAHs) in oil are affected by many factors, including temperature, time, and PAHs precursors. Phenolic compounds, as beneficial endogenous components of oil, are often associated with the inhibition of PAHs. However, studies have found that the presence of phenols may lead to increased levels of PAHs. Therefore, this study took Camellia oleifera (C. oleifera) oil as the research object, in order to study the effect of catechin in the formation of PAHs under different heating conditions. The results showed that PAH4 were generated rapidly during the lipid oxidation induction period. When the addition of catechin was >0.02%, more free radicals were quenched than generated, thus inhibiting the generation of PAH4. ESR, FT-IR, and other technologies were employed to prove that when the catechin addition was <0.02%, more free radicals were produced than quenched, causing lipid damage and increasing PAHs intermediates. Moreover, the catechin itself would break and polymerize to form aromatic ring compounds, ultimately leading to the conclusion that phenolic compounds in oil may be involved in the formation of PAHs. This provides suggestions for the flexible processing of phenol-rich oil to balance the retention of beneficial substances, and for the safe control of hazardous substances in real-life applications. Full article
(This article belongs to the Special Issue Safety and Functional Analysis of Lipids and Derivatives in Foods)
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