Oils and Bioactive Lipids: Quality, Stability, and Funcitionality
A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Nutraceuticals, Functional Foods, and Novel Foods".
Deadline for manuscript submissions: closed (20 December 2020) | Viewed by 29515
Special Issue Editors
Interests: functional foods; meat products; food lipids; oxidation; plant sterols; bioaccesibility
Special Issue Information
Dear Colleagues,
The dietary consumption of positive bioactive lipids has been shown to be beneficial to human health and to decrease the risk of non-comunicable diseases. Omega-3 fatty acids, plant sterols (phytosterols and phytostanols), and lipid-soluble vitamins and antioxidants are among the most studied positive bioactive lipids. They can be naturally present in foods or they can also be added as specific functional ingredients. Thus, new sources of this type of compound are being sought, and food reformulation strategies are also being explored to increase the presence of dietary bioactive lipids. However, different challenges have to be faced when incorporating bioactive lipids into beverages and foods: susceptibility to oxidation during manufacture and storage, low water solubility, or modification of sensory properties, among others. Consequently, strategies to increase the stability of physical and chemical properties of bioactive lipids, to maintain their functionality, and to ensure their bioaccesibility are of utmost interest. Additionally, studies on the quality, stability, and functionality of new oils are needed.
Prof. Diana Ansorena Artieda
Prof. María Icíar Astiasarán Anchía
Guest Editors
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Keywords
- Omega-3 fatty acids
- Plant sterols
- Lipid oxidation
- Oxysterols
- Structured lipids
- Emulsions
- Organogels
- Encapsulation
- Antioxidants
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