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Oils and Bioactive Lipids: Quality, Stability, and Funcitionality
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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 28696

Special Issue Editors

Prof. Dr. Diana Ansorena Artieda

E-Mail Website
Guest Editor
Catedrática de Nutrición y Bromatología, Facultad de Farmacia y Nutrición-Dpto. Ciencias de la Alimentación y Fisiología, Universidad de Navarra, Portada, Spain
Interests: functional foods; meat products; food lipids; oxidation; plant sterols; bioaccesibility
Prof. Dr. María Icíar Astiasarán Anchía

E-Mail Website
Guest Editor
School of Pharmacy and Nutrition. Universidad de Navarra, Spain
Interests: functional foods; bioactive compounds; lipids; meat products reformulations

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

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

  • Omega-3 fatty acids
  • Plant sterols
  • Lipid oxidation
  • Oxysterols
  • Structured lipids
  • Emulsions
  • Organogels
  • Encapsulation
  • Antioxidants

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Published Papers (7 papers)

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Editorial

Jump to: Research

3 pages, 182 KiB  
Editorial
Oils and Bioactive Lipids: Quality, Stability, and Functionality
by Diana Ansorena and Iciar Astiasarán
Foods 2021, 10(6), 1248; https://doi.org/10.3390/foods10061248 - 31 May 2021
Cited by 1 | Viewed by 1727
Abstract
The dietary consumption of positive bioactive lipids has been shown to be beneficial to human health and to decrease the risk of non-communicable diseases [...] Full article
(This article belongs to the Special Issue Oils and Bioactive Lipids: Quality, Stability, and Funcitionality)

Research

Jump to: Editorial

15 pages, 1238 KiB  
Article
Quality of Dabai Pulp Oil Extracted by Supercritical Carbon Dioxide and Supplementation in Hypercholesterolemic Rat—A New Alternative Fat
by Noor Atiqah Aizan Abdul Kadir, Azrina Azlan, Faridah Abas and Intan Safinar Ismail
Foods 2021, 10(2), 262; https://doi.org/10.3390/foods10020262 - 27 Jan 2021
Cited by 5 | Viewed by 3593
Abstract
Dabai pulp oil (DPO) is new oil extracted from the pulp of Canarium odontophyllum. The quality and efficacy of DPO are needed to promote its potential as a new alternative fat. Therefore, we investigate the quality of DPO, which includes moisture and [...] Read more.
Dabai pulp oil (DPO) is new oil extracted from the pulp of Canarium odontophyllum. The quality and efficacy of DPO are needed to promote its potential as a new alternative fat. Therefore, we investigate the quality of DPO, which includes moisture and volatile content (MVC), free fatty acid content (FFA), iodine value (IV), and peroxide value (PV). Furthermore, we evaluate the efficacy of DPO against hypercholesterolemia elicited by a high-cholesterol diet in rats. The MVC of DPO was <0.001 ± 0.00%. Next, the FFA in DPO was 2.57 ± 0.03%, and the IV of DPO was 53.74 ± 0.08 g iodine/100 g oil. Meanwhile, the PV of DPO was 4.97 ± 0.00 mEq/kg. Supplementation of DPO in hypercholesterolemic rats for 30 days revealed the hypocholesterolemic effect (significant reduction of total cholesterol, triglyceride, and 3-hydroxy-3-methylglutaryl-CoA reductase) accompanied by a significant reduction of inflammatory markers (C-reactive protein, interleukin-6 and tumour necrosis factor-α), and lipid peroxidation (MDA). We also observed a significant improvement of lipoprotein lipase (LPL) and antioxidant capacities (total antioxidant status, superoxide dismutase, glutathione peroxidase, and catalase) of the rats. The results on the quality and efficacy of locally made DPO suggest its potential use as a healthy alternative fat in the future. Full article
(This article belongs to the Special Issue Oils and Bioactive Lipids: Quality, Stability, and Funcitionality)
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10 pages, 1915 KiB  
Article
Effect of Different Egg Products on Lipid Oxidation of Biscuits
by Vito Verardo, Maria Cristina Messia, Emanuele Marconi and Maria Fiorenza Caboni
Foods 2020, 9(11), 1714; https://doi.org/10.3390/foods9111714 - 22 Nov 2020
Cited by 12 | Viewed by 3372
Abstract
Egg products are one of the main ingredients used in bakery industries, and they contain cholesterol. Cholesterol suffers several chemical changes during the food processes, allowing some potentially toxic compounds called cholesterol oxidized products (COPs). Thus, the aim of this work was to [...] Read more.
Egg products are one of the main ingredients used in bakery industries, and they contain cholesterol. Cholesterol suffers several chemical changes during the food processes, allowing some potentially toxic compounds called cholesterol oxidized products (COPs). Thus, the aim of this work was to study the evolution of lipid oxidation from eggs to egg products, and to evaluate the influence of egg products on COPs formation in biscuits formulated with them. The results confirmed that spray-drying technology improves the cholesterol oxidation 2.6 times compared to pasteurized eggs. Biscuit samples showed a COPs content that is strictly related to the egg products used. Samples formulated with spray-dried eggs noticed lower amounts of COPs compared to those formulated with pasteurized eggs. It is important to stress that COPs composition was different between the two samples, underlining that the kinetic of COPs formation is dependent on the type of egg products. Full article
(This article belongs to the Special Issue Oils and Bioactive Lipids: Quality, Stability, and Funcitionality)
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18 pages, 723 KiB  
Article
Characteristics and Antioxidant Potential of Cold-Pressed Oils—Possible Strategies to Improve Oil Stability
by Magdalena Grajzer, Karolina Szmalcel, Łukasz Kuźmiński, Mateusz Witkowski, Anna Kulma and Anna Prescha
Foods 2020, 9(11), 1630; https://doi.org/10.3390/foods9111630 - 8 Nov 2020
Cited by 62 | Viewed by 5536
Abstract
The relations of the antiradical capacity to oxidative stability parameters and the contents of fatty acids, sterols, tocopherols, phenols, flavonoids, chlorophyll, Cu, and Fe were assessed in 33 cold-pressed seed oils: Walnut (7 brands of oils), rosehip (3), camelina (6), milk thistle (5), [...] Read more.
The relations of the antiradical capacity to oxidative stability parameters and the contents of fatty acids, sterols, tocopherols, phenols, flavonoids, chlorophyll, Cu, and Fe were assessed in 33 cold-pressed seed oils: Walnut (7 brands of oils), rosehip (3), camelina (6), milk thistle (5), flax (6), and pumpkin (6). The antiradical capacity of oils depended strongly on tocopherol contents with a synergistic effect with polyphenols. The efficacy of tocopherols in cold-pressed oils was accompanied by a negative correlation of their antioxidant capacity with the peroxide value increase after 3 months of shelf life. This study also showed a positive correlation between the content of phytosterols and the antiradical capacity in the lipophilic fraction of cold-pressed oils rich in n-3 polyunsaturated fatty acids (PUFAs). Multiple regression analysis identified groups of antioxidants naturally occurring in cold-pressed oils in relation to their fatty acid composition, which added to the cold-pressed oils could provide possible strategies to improve their stability. Achieving high stability is primarily a result of high phytosterol content exceeding the molar ratio of 1:100 for total phytosterols to α-linolenic acid. However, the molar ratios of tocopherols to linoleic acid below 1:2000 and polyphenols to linoleic acid below 1:3000 does not prevent oxidation in oils with the predominance of linoleic acid. Full article
(This article belongs to the Special Issue Oils and Bioactive Lipids: Quality, Stability, and Funcitionality)
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12 pages, 826 KiB  
Article
Triacylglycerols and Fatty Acid Compositions of Cucumber, Tomato, Pumpkin, and Carrot Seed Oils by Ultra-Performance Convergence Chromatography Combined with Quadrupole Time-of-Flight Mass Spectrometry
by Yanfang Li, Fanghao Yuan, Yanbei Wu, Yaqiong Zhang, Boyan Gao and Liangli Yu
Foods 2020, 9(8), 970; https://doi.org/10.3390/foods9080970 - 22 Jul 2020
Cited by 12 | Viewed by 3625
Abstract
The triacylglycerol (TAG) compositions of cucumber, tomato, pumpkin, and carrot seed oils were analyzed using ultra-performance convergence chromatography (UPC2) combined with quadrupole time-of-flight mass spectrometry (Q-TOF MS). A total of 36, 42, 39, and 27 different TAGs were characterized based on [...] Read more.
The triacylglycerol (TAG) compositions of cucumber, tomato, pumpkin, and carrot seed oils were analyzed using ultra-performance convergence chromatography (UPC2) combined with quadrupole time-of-flight mass spectrometry (Q-TOF MS). A total of 36, 42, 39, and 27 different TAGs were characterized based on their Q-TOF MS accurate molecular weight and MS2 fragment ion profiles in the cucumber, tomato, pumpkin, and carrot seed oils, respectively. Generally, different vegetable seed oils had different TAGs compositions. Among the identified fatty acids, linoleic acid was the most abundant fatty acid in cucumber, tomato, and pumpkin seed oils and the second most abundant in carrot seed oil with relative concentrations of 54.48, 48.69, 45.10, and 15.92 g/100 g total fatty acids, respectively. Oleic acid has the highest concentration in carrot seed oil and the second highest in cucumber, tomato, and pumpkin seed oils, with relative concentrations of 78.97, 18.57, 27.16, and 33.39 g/100 g total fatty acids, respectively. The chemical compositions of TAGs and fatty acids could promote understanding about the chemical profiles of certain vegetable seed oils, thus improving the potential ability to select appropriate oils with specific functions and a high nutritional value and then develop functional foods in the future. Full article
(This article belongs to the Special Issue Oils and Bioactive Lipids: Quality, Stability, and Funcitionality)
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9 pages, 855 KiB  
Article
Vitamin D3 in High-Quality Cow Milk: An Italian Case Study
by Mara Mandrioli, Emanuele Boselli, Federica Fiori and Maria Teresa Rodriguez-Estrada
Foods 2020, 9(5), 548; https://doi.org/10.3390/foods9050548 - 1 May 2020
Cited by 7 | Viewed by 5208
Abstract
The quality-labeling category of high-quality (HQ) milk defined by the Italian legislation must comply with specific requirements concerning rigorous breeder management, hygienic controls, fat and protein content, bacterial load, somatic cells, lactic acid content, and non-denatured soluble serum proteins. However, there is no [...] Read more.
The quality-labeling category of high-quality (HQ) milk defined by the Italian legislation must comply with specific requirements concerning rigorous breeder management, hygienic controls, fat and protein content, bacterial load, somatic cells, lactic acid content, and non-denatured soluble serum proteins. However, there is no specification for the vitamin D content of HQ milk. Moreover, the data on the vitamin D content of this milk category are very scarce. In the present study, the content of vitamin D3 was evaluated in HQ raw and pasteurized cow milk obtained from Italian cowsheds and supermarkets. The vitamin D3 content varied from not detected (less than 1 µg L−1) to 17.0 ± 2.0 µg L−1 milk and was not related to the milk fat content. These results represent a case study including a significant although not exhaustive part of the contemporary Italian market of HQ milk. It was shown for the first time that HQ raw milk does not necessarily contain more vitamin D3, even though non-expert consumers likely to buy milk labeled as HQ could expect it. The vitamin D3 content in HQ pasteurized whole milk should be reported on the label of the milk package as a best practice of consumer information policy. Full article
(This article belongs to the Special Issue Oils and Bioactive Lipids: Quality, Stability, and Funcitionality)
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15 pages, 1195 KiB  
Article
Twelve-Month Studies on Perilla Oil Intake in Japanese Adults—Possible Supplement for Mental Health
by Michio Hashimoto, Kentaro Matsuzaki, Setsushi Kato, Shahdat Hossain, Miho Ohno and Osamu Shido
Foods 2020, 9(4), 530; https://doi.org/10.3390/foods9040530 - 22 Apr 2020
Cited by 22 | Viewed by 4530
Abstract
Perilla oil (PO), rich in α-linolenic acid (LNA, C18:3, ω-3), is increasingly alleged to have numerous health benefits in humans. However, the current reports detailing the effects of PO on human mental health are not adequate. Therefore, in the current investigation we compared [...] Read more.
Perilla oil (PO), rich in α-linolenic acid (LNA, C18:3, ω-3), is increasingly alleged to have numerous health benefits in humans. However, the current reports detailing the effects of PO on human mental health are not adequate. Therefore, in the current investigation we compared the effects of PO or placebo treatment on the mental condition of healthy adult Japanese volunteers. At baseline and after 12 months of treatment, mental health condition was assessed using the Zung Self-Rating Depression Scale (SDS) and Apathy Scale, and serum biochemical parameters were determined. From baseline to 12 months of intervention, both SDS depression and apathy scores improved significantly in the PO-administered group. Compared to those of control group, serum norepinephrine and serotonin levels after 12 months decreased in the PO-administered group. The enhanced mental state observed in PO-subjects was accompanied by LNA level increases in erythrocyte plasma membranes. Our data demonstrate that PO intake enhances blood LNA levels and may maintain healthy mental conditions in adult subjects. Full article
(This article belongs to the Special Issue Oils and Bioactive Lipids: Quality, Stability, and Funcitionality)
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