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Food Lipids: Chemistry, Nutrition and Biotechnology—2nd Edition

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

Deadline for manuscript submissions: closed (20 February 2026) | Viewed by 13030

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Special Issue Editors

Prof. Dr. Joanna Bryś

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Guest Editor

Department of Chemistry, Institute of Food Sciences, Warsaw University of Life Sciences (WULS—SGGW), Nowoursynowska St. 166, 02-787 Warsaw, Poland
Interests: lipids; food analysis; food science and technology; fat
Special Issues, Collections and Topics in MDPI journals

Dr. Jolanta Małajowicz

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Guest Editor

Institute of Food Sciences, Warsaw University of Life Sciences—SGGW, Warsaw, Poland
Interests: enzyme biosynthesis; the use of microorganisms in biotransformations and biocatalysis; enzymatic synthesis of aroma compounds (lactones, green note aroma compounds) and surfactants
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

Food lipids represent a major component of food, being the primary source of energy as well as important structural and functional constituents of cells in biological systems. The state of our health and the quality of the food we eat are significantly dependent on the quality of the lipids we consume.

As the Guest Editors of this Special Issue, we look forward to reviewing your submissions on the newest trends in food lipids research. We encourage scientists to contribute the most up-to-date information on food lipids in terms of their structure and chemical properties, their impact on the quality of food and our health, their potential biotechnological applications in the synthesis of food ingredients, and, in terms of sustainable development, waste management and the use of lipids for energy-production purposes.

Suggested research areas include, but are not limited to:

The application of modern techniques to study the properties of food lipids;
Analysis of the composition and structure of food lipids;
The characteristics of the physicochemical and thermal properties of food lipids;
Modern techniques for extracting oil from food;
The creation of products with lipid participation (lipid-based microencapsulation, creation of solid lipid micro-particles, also called lipospheres, for food ingredient delivery);
The implications of different lipids for human health (lipid effects and underlying mechanisms in cardiovascular and neurological systems);
New approaches to the metabolic profiling of lipids;
Lipid peroxidation in biological systems;
The role of essential fatty acids in human nutrition;
The oxidative stability of food lipids;
Obtaining, testing, and utilizing the lipid fraction of by-products and waste products from the food industry;
Lipid modification to obtain structured lipids;
Biotransformation and bioconversion reactions leading to obtaining lipid-derived fragrances;
The use of microorganisms and enzymes (lipases) for the modification of lipids in foods;
Microbial lipid production;
Obtaining biofuels (biodiesel) from lipids.

Prof. Dr. Joanna Bryś
Dr. Jolanta Małajowicz
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 250 words) can be sent to the Editorial Office for assessment.

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

vegetable oils and animal fats
essential fatty acids
oxidative stability
instrumental methods
modification of lipids
biotechnological application of lipids
microbial lipid production
biofuels
by-products and waste products
microencapsulation and liposomes

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Published Papers (5 papers)

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Research

23 pages, 1994 KB

Open AccessArticle

Microbial Oil Production by Yarrowia lipolytica Under Semi-Continuous Cultivation and Potential Utility of Spent Supernatant

by Şuheda Uğur, Bartłomiej Zieniuk, Magdalena Górnicka, Dorota Nowak and Agata Fabiszewska

Foods 2026, 15(7), 1245; https://doi.org/10.3390/foods15071245 - 5 Apr 2026

Viewed by 765

Abstract

Microbial oil production has gained attention as a sustainable and cost-effective alternative to conventional vegetable and fish oils. Among oleaginous microorganisms, Yarrowia lipolytica is notable for its ability to accumulate lipids exceeding 20% of its dry weight. This study aimed to evaluate semi-continuous cultivation as a strategy for sustainable microbial oil production by Y. lipolytica, while also assessing the potential utility of the spent supernatant. Three different feeding frequencies were evaluated. In the 24 h feeding regime, the maximum oil concentration reached 11.22 g/L, decreasing to 8.43 g/L by the 88th hour. In the 6–6–12 h feeding strategy, crude protein content peaked at 43.75% of dry mass at 22 h. Fatty acid profiling revealed consistently low saturated fatty acid (SFA) levels (4.93–10.30%), while unsaturated fatty acids (UFA) dominated (89.69–95.05%). Monounsaturated fatty acids (MUFA) were predominant, reaching up to 81.24%, whereas polyunsaturated fatty acids (PUFA) ranged from 20.78% to 29.98%. Oleic acid was the most abundant fatty acid across all conditions. This composition supports the potential of microbial oil from Y. lipolytica as a sustainable alternative edible lipid ingredient for human food applications, complementing conventional plant-based oils. The favorable unsaturated fatty acid profile indicates its potential suitability for incorporation into food formulations requiring nutritionally desirable lipid sources. As part of the sustainability-oriented approach of the study, the freeze-dried post-culture supernatant was also evaluated for its potential further utilization. With a calorific value of 10.43 kJ/g and significant phosphorus and potassium levels, it shows potential as a biofuel feedstock and as a biofertilizer or biostimulant. Full article

(This article belongs to the Special Issue Food Lipids: Chemistry, Nutrition and Biotechnology—2nd Edition)

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34 pages, 2642 KB

Open AccessArticle

Optimization of Bioactive Lipid Synthesis by Enzymatic Acidolysis Using EPA + DHA Concentrate from Rainbow Trout and Tocopherols from Maqui Seed Oil

by Katherynne Mayorga, Alicia Rodríguez, Evelyn Tapia, Gretel Dovale-Rosabal, María Elsa Pando, Benjamín Claria, Melissa Tsuchida, Jenifer Sáez, Nicolás Retamal, Nalda Romero, Liliana Maier and Santiago P. Aubourg

Foods 2026, 15(3), 533; https://doi.org/10.3390/foods15030533 - 3 Feb 2026

Viewed by 745

Abstract

A novel optimized bioactive lipid (OBL) rich in long-chain polyunsaturated omega-3 fatty acids (n-3 LCPUFA) was synthesized through enzymatic acidolysis using concentrated belly oil from rainbow trout (Oncorhynchus mykiss) (CB) and tocopherols obtained from cold-pressed maqui seed oil (Aristotelia chilensis (Mol.) Stuntz) (MSO) under supercritical CO₂ conditions. The reaction was catalyzed by Candida antarctica lipase B (CALB) and optimized using a 3² response surface design with 12 experimental runs and three central points, considering pressure (100–300 bar) and temperature (50–80 °C) as independent variables. The response variables included the concentrations of EPA, DHA, α-, β-, γ-, and δ-tocopherols, as well as β- and γ-tocotrienols. MSO contained 10.63, 25.62, and 53.55 g·100 g⁻¹ total fatty acids (TFAs) of α-linolenic, oleic, and linoleic acids, respectively, together with 280.95 mg α-tocopherol·kg⁻¹ and 89.75 mg β-tocotrienol·kg⁻¹. The CB contained 49.57 g EPA + DHA·100 g⁻¹ TFAs. Optimal conditions (72.7 °C and 248.9 bar), experimentally validated at the RSM-predicted point, yielded an OBL containing 41.28 g EPA + DHA·100 g⁻¹ TFAs, 0.39 mg α-tocopherol·kg⁻¹, 3.54 mg β-tocopherol·kg⁻¹, 18.48 mg β-tocotrienol·kg⁻¹, 6.92 mg γ-tocopherol·kg⁻¹, and 16.36 mg γ-tocotrienol·kg⁻¹. Oil quality evaluation using official AOCS methods showed that the OBL exhibited an acceptable oxidative status within international regulatory limits while retaining a measurable phenolic content and intermediate antioxidant capacity derived from MSO. This study demonstrates the successful synthesis of a stable OBL from agro-industrial by-products as a sustainable source of functional ingredients for food, nutraceutical, and cosmetic applications. Full article

(This article belongs to the Special Issue Food Lipids: Chemistry, Nutrition and Biotechnology—2nd Edition)

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12 pages, 223 KB

Open AccessArticle

Comparative Effects of Organic and Nano-Selenium on Egg Quality and Antioxidant Capacity in Layer Hens

by Yanhong Chen, Zhiqian Hao, Zengpeng Lv, Zhonghua Ning, Yanbin Guo and Jianmin Yuan

Foods 2025, 14(9), 1454; https://doi.org/10.3390/foods14091454 - 23 Apr 2025

Cited by 7 | Viewed by 2562

Abstract

This study evaluates the effects of dietary selenium (Se) sources—sodium selenite (SS), nano-selenium (Nano-Se), selenocysteine (Se-C), and selenomethionine (Se-Met)—on production performance, egg quality, preservation characteristics, yolk Se content, and antioxidant capacity in Hy-Line Grey laying hens. A total of 450 healthy 18-week-old Hy-Line Grey laying hens were allocated to five groups (basal diet without Se, 0.30 mg/kg SS, Nano-Se, Se-C, or Se-Met) for an 8-week trial after a 4-week Se-depletion phase. The key results demonstrate that while no significant differences were observed in the feed intake, egg production rate, or egg weight among the groups (p > 0.05), organic Se (Se-C, Se-Met) and Nano-Se significantly improved the yolk color (p < 0.05) and yolk index (p < 0.05) and mitigated declines in the albumen height and Haugh unit during storage. Notably, Nano-Se exhibited superior efficacy in enhancing yolk color and antioxidant enzyme activity (p < 0.05). Furthermore, organic Se and Nano-Se increased yolk Se deposition (p < 0.05), increased yolk antioxidant enzyme activity (p < 0.05), and reduced lipid peroxidation (p < 0.05). These findings indicate that supplementing 0.3 mg/kg organic Se or Nano-Se enhances egg quality, extends shelf life, and improves antioxidant capacity, offering a sustainable strategy for selenium-enriched egg production. Full article

(This article belongs to the Special Issue Food Lipids: Chemistry, Nutrition and Biotechnology—2nd Edition)

17 pages, 5707 KB

Open AccessArticle

Effect of Using Oleogel on the Physicochemical Properties, Sensory Characteristics, and Fatty Acid Composition of Meat Patties

by Aidyn Igenbayev, Mukhtarbek Kakimov, Maigul Mursalykova, Bartosz Wieczorek, Bożena Gajdzik, Radosław Wolniak, Damian Dzienniak and Michał Bembenek

Foods 2024, 13(23), 3849; https://doi.org/10.3390/foods13233849 - 28 Nov 2024

Cited by 10 | Viewed by 3312

Abstract

This study investigated the physicochemical properties of meat patties, comparing a control sample and an experimental sample with the addition of 10% oleogel. The experimental sample showed a reduction in protein content (19.47%) and fat (18.37%) compared with the control sample (20.47% and 19.95%, respectively), accompanied by an increase in carbohydrates (2.56% vs. 1.65%). The fatty acid composition analysis revealed that the inclusion of oleogel significantly increased the content of polyunsaturated fatty acids (PUFAs) from 12.458% to 18.94%. Saturated fatty acids (SFAs), such as capric, lauric, myristic, and stearic acids, were markedly reduced, while the level of linoleic acid increased, indicating an improved and balanced fatty acid profile in the experimental patties. The moisture-binding capacity of the experimental sample was determined to be 75.54%, a 2.53% improvement over the control one. Microstructural analysis found no significant differences between the control and experimental samples, with no large oleogel particles visible. Overall, the substitution of pork fat with oleogel did not adversely affect key physicochemical properties, such as pH and moisture-binding capacity, or the structural integrity of the beef patties. These findings suggest that oleogel can be used effectively as a fat substitute in meat products, enhancing their nutritional profile without compromising quality. Full article

(This article belongs to the Special Issue Food Lipids: Chemistry, Nutrition and Biotechnology—2nd Edition)

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21 pages, 1053 KB

Open AccessArticle

Assessment of the Stability and Nutritional Quality of Hemp Oil and Pumpkin Seed Oil Blends

by Marta Siol, Natalia Chołuj, Diana Mańko-Jurkowska and Joanna Bryś

Foods 2024, 13(23), 3813; https://doi.org/10.3390/foods13233813 - 26 Nov 2024

Cited by 10 | Viewed by 4382

Abstract

This study characterized the quality of hemp oil (HO) and pumpkin seed oil (PO) and their blends before and after 2 and 4 months of storage at refrigerated and room temperature, without access to light and oxygen. The analyses included determining the acid value, peroxide value, fatty acid (FA) composition, and FA distribution in triacylglycerol (TAG) molecules. Pressure differential scanning calorimetry (PDSC) was used to assess the oxidative stability of oils and their blends. This study also evaluated the nutritional potential of hemp oil and pumpkin seed oil blends, as atherogenicity, thrombogenicity, and health-promoting indices and hypocholesterolaemic/hypercholesterolaemic ratio were calculated. The tested samples differed in properties depending on the storage time and temperature. The optimal choice was a blend of 50% hemp oil (HO) and 50% pumpkin oil (PO). This mixture demonstrated the desired fatty acid composition, satisfactory acid and peroxide values, and a relatively good oxidation induction time during storage. Despite the unfavorable distribution of FAs in TAG molecules, it was characterized by a balanced ratio of n-3 to n-6 acids. It was also concluded that research on HO and PO mixtures should be continued due to the potential synergistic effect of their bioactive substances. Full article

(This article belongs to the Special Issue Food Lipids: Chemistry, Nutrition and Biotechnology—2nd Edition)

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