Search for Articles:
Title / Keyword
Author / Affiliation / Email
Journal
Article Type
 
 
Advanced Search
 
Section
Special Issue
Volume
Issue
Number
Page
 
8.7
5.1
Journals
Foods
Special Issues
Next-Generation Oil Processing Technologies: From Quality Control to Functionality Enhancement
share announcement

Next-Generation Oil Processing Technologies: From Quality Control to Functionality Enhancement

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

Deadline for manuscript submissions: 31 August 2026 | Viewed by 3682

Special Issue Editors

Dr. Qin Guo

E-Mail Website
Guest Editor
Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, China
Interests: oil processing; analysis methods; quality formation and regulation; quality and safety evaluation; mechanism
Special Issues, Collections and Topics in MDPI journals
Prof. Dr. Weimin Zhang

E-Mail Website
Guest Editor
School of Food Science and Technology, Hainan University, Haikou 570228, China
Interests: trans fatty acids; functional edible oil; functional lipid synthesis
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

Edible oils are an essential part of our lives, and their quality control and functionality enhancement are crucial. In recent years, the deterioration of quality, safe production, structural optimization, and the functional enhancement of oils have been extensively studied. The submission of papers for this Special Issue is encouraged based on the following areas from the perspective of new technological advances:

  • The deterioration of quality and increase in hazards;
  • The safe production of edible oil;
  • Structural optimization processing technology;
  • The functional enhancement of structured lipids.

Dr. Qin Guo
Prof. Dr. Weimin Zhang
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

  • next-generation oil processing
  • nutritional functionality
  • functional lipid modification
  • lipidomics profiling
  • green oil refining
  • functionality-oriented processing

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.
  • Reprint: MDPI Books provides the opportunity to republish successful Special Issues in book format, both online and in print.

Further information on MDPI's Special Issue policies can be found here.

Published Papers (4 papers)

Download All Papers
Order results
Result details
Show export options expand_more Show export options expand_less
Select all
Export citation of selected articles as:

Research

14 pages, 1179 KB  
Article
Gelatin Improve Storage Stability of Alginate-Encapsuled Krill Oil Microcapsules
by Xuan Ma, Jiangying Heng, Xian Zhang, Zhihua Zhang, Hongshuai Sun, Yiming Wei, Yi He, Bo Liu, Yu Zhang, Jing Jin, Tao Wei, Zhuo Zhao, Wenjie Yan and Feng Wang
Foods 2026, 15(4), 711; https://doi.org/10.3390/foods15040711 - 14 Feb 2026
Viewed by 606
Abstract
Antarctic krill oil (AKO) is a valuable nutraceutical; however, it is highly susceptible to oxidation. Encapsulation represents an effective strategy to enhance the storage stability of AKO. This study explored a novel approach for encapsulating AKO using sodium alginate (ALG) and gelatin (GLN) [...] Read more.
Antarctic krill oil (AKO) is a valuable nutraceutical; however, it is highly susceptible to oxidation. Encapsulation represents an effective strategy to enhance the storage stability of AKO. This study explored a novel approach for encapsulating AKO using sodium alginate (ALG) and gelatin (GLN) to improve its stability, and multiple parameters were systematically evaluated, including oil-loading efficiency, surface oil content, particle size, water activity, and thermal stability. Additionally, core-material retention efficiency, acid value, peroxide value, and anisidine value were measured after accelerated oxidation. The results demonstrated that the optimal encapsulation conditions consisted of an ALG:GLN ratio of 2:1, a 9% CaCl2 coagulation bath, 750 μm nozzle size, followed by freeze-drying. Under these conditions, the microcapsules achieved an oil-loading efficiency of 62.63% and a surface oil content of 19.21%. The water activity of the microcapsules was 0.516. Thermogravimetric analysis indicated that AKO microcapsules encapsulated with ALG/GLN exhibited higher thermal stability (~300 °C) compared to those encapsulated with ALG alone (~280 °C). When AKO or its microcapsules were subjected to accelerated oxidation at 65 °C, compared to ALG-encapsulation alone, the ALG/GLN encapsulation system significantly reduced the oxidation indicators of the oil, such as acid value (24%), peroxide value (26%), and anisidine value (28%). In conclusion, incorporating GLN into ALG-based microcapsules significantly enhanced the antioxidant capacity of AKO and prolonged its shelf life. Full article
(This article belongs to the Special Issue Next-Generation Oil Processing Technologies: From Quality Control to Functionality Enhancement)
►▼ Show Figures

Graphical abstract

19 pages, 1470 KB  
Article
Effect of Combined Pretreatments on Yield and Quality of Cold-Pressed Pomegranate Seed Oil
by Sena Nur Karakaya, Sıddıka Yusra Özkılıç and Derya Arslan
Foods 2026, 15(4), 648; https://doi.org/10.3390/foods15040648 - 11 Feb 2026
Cited by 2 | Viewed by 439
Abstract
In this study, the effects of combined thermal and biochemical pretreatments on the yield and quality of cold-pressed pomegranate seed oil (PSO) were systematically investigated. Convective and microwave roasting were applied individually and in combination with acid or with a commercial pectolytic–cellulolytic enzyme [...] Read more.
In this study, the effects of combined thermal and biochemical pretreatments on the yield and quality of cold-pressed pomegranate seed oil (PSO) were systematically investigated. Convective and microwave roasting were applied individually and in combination with acid or with a commercial pectolytic–cellulolytic enzyme preparation, allowing a comparative evaluation of their synergistic effects under identical cold-pressing conditions. Microwave and convective roasting reduced the seed moisture content from 6.06% to 3–4%, whereas acid pretreatment significantly decreased the seed pH from 4.63 to 3.25–3.33. Lipase activity ranged from 0.061 to 0.191 U/g, with the highest activity in untreated seeds and the lowest in microwave-treated seeds, indicating pretreatment-induced enzyme inactivation. Among all treatments, microwave–acid pretreatment achieved the highest oil yield (11.20%) and the lowest free fatty acid content, whereas microwave–enzyme pretreatment resulted in the lowest peroxide value and the longest oxidative induction period, indicating superior oxidative stability. All pretreatments reduced peroxide value, p-anisidine value, and free fatty acidity compared with the control. Microwave-treated oils exhibited the highest carotenoid content (67.85 mg/kg), while enzyme-treated oils exhibited the lowest carotenoid content (12.05 mg/kg). Total phenolic content was highest in the control oils and decreased following pretreatment. Correlation analysis revealed that oil yield was negatively correlated with seed pH and lipase activity, demonstrating that acid-induced matrix modification and lipase suppression are key mechanisms governing oil recovery. Overall, this study provides new mechanistic insight into the structure enzyme quality relationships in PSO extraction and demonstrates that pretreatment selection should be guided by the intended end use. Microwave–acid pretreatment is most suitable for yield-driven applications (e.g., cosmetic or technical applications), whereas microwave–enzyme pretreatment offers an optimal balance between oxidative stability and quality preservation for food and nutraceutical applications. Full article
(This article belongs to the Special Issue Next-Generation Oil Processing Technologies: From Quality Control to Functionality Enhancement)
►▼ Show Figures

Figure 1

19 pages, 1913 KB  
Article
Flavor Evolution and Quality Changes in Hot-Pressed Peanut Oil: Impact of Roasting Temperature and Storage Time
by Guang Yang, Zhiran Zhang, Mengkai Liu, Ziyan Zhang, Gaoyuan Kong, Sen Zhou, Shengxin Li and Jie Sun
Foods 2025, 14(22), 3945; https://doi.org/10.3390/foods14223945 - 18 Nov 2025
Cited by 1 | Viewed by 1261
Abstract
Storage time significantly influences the aroma quality of peanut oil. In this study, gas chromatography–mass spectrometry (GC-MS) and gas chromatography–ion migration spectrometry (GC-IMS) were used to analyze the volatile flavor compounds of hot-pressed peanut oil baked at two temperatures (140 °C and 160 °C, [...] Read more.
Storage time significantly influences the aroma quality of peanut oil. In this study, gas chromatography–mass spectrometry (GC-MS) and gas chromatography–ion migration spectrometry (GC-IMS) were used to analyze the volatile flavor compounds of hot-pressed peanut oil baked at two temperatures (140 °C and 160 °C, denoted as OPO and RPO, respectively) during storage. The two methods detected 80 and 76 volatile flavor compounds, respectively, and principal component analysis (PCA) revealed clear distinctions between OPO and RPO during the storage period. Ten key aroma compounds were identified based on relative odor activity value (ROAV) analysis, including 3-methylbutanal, hexanal, heptanal, octanal, benzeneacetaldehyde, 3-ethyl-2,5-dimethylpyrazine,2-ethyl-6-methylpyrazine, acetylpyrazine, 2-methoxy- 4-vinylphenol, and acetic acid. During storage, the degradation and transformation of flavor compounds were more pronounced in RPO than in OPO. Physicochemical analyses showed increased acid and peroxide values, concomitant with decreased vitamin E and phytosterol content. Notably, these parameters changed more slowly in OPO than in RPO, confirming that OPO maintained superior quality over time. Correlation analysis suggested that changes in the aldehyde and pyrazine contents are key indicators of flavor and quality evolution in peanut oil during storage. This study provides insights into how baking temperature and storage time affect peanut oil aroma, elucidating the mechanisms of flavor variation and offering a theoretical basis for optimizing the flavor and quality of hot-pressed peanut oil. Full article
(This article belongs to the Special Issue Next-Generation Oil Processing Technologies: From Quality Control to Functionality Enhancement)
►▼ Show Figures

Figure 1

18 pages, 732 KB  
Article
Comparative Assessment of Fermented and Non-Fermented Berry Seeds as Sources of Functional Oils
by Audrone Ispiryan and Elvyra Jarienė
Foods 2025, 14(20), 3494; https://doi.org/10.3390/foods14203494 - 14 Oct 2025
Cited by 3 | Viewed by 970
Abstract
Berry seeds represent an underexploited byproduct of juice and wine production, and are increasingly valued sources of high-quality cold-pressed oils. In this study, eight berry species, including blackcurrant (Ribes nigrum), red currant (Ribes rubrum), raspberry (Rubus idaeus), [...] Read more.
Berry seeds represent an underexploited byproduct of juice and wine production, and are increasingly valued sources of high-quality cold-pressed oils. In this study, eight berry species, including blackcurrant (Ribes nigrum), red currant (Ribes rubrum), raspberry (Rubus idaeus), strawberry (Fragaria), sea buckthorn (Hippophae rhamnoides), honeysuckle (Lonicera caerulea), viburnum (Viburnum opulus), and rowanberry (Sorbus aucuparia), were investigated to determine the impact of primary fermentation on seed composition and oil quality. Seeds obtained from juice production were compared with those obtained after fermentation. Fermentation consistently reduced seed sugars and carbohydrates by more than 50% while increasing relative protein levels, demonstrating microbial utilization of fermentable substrates. Oil yields showed species-specific responses, with blackcurrant and honeysuckle seeds increasing from ~14 to 15% and ~7 to 8%, respectively, while raspberry decreased from ~9 to 8%, and viburnum decreased from ~6 to 5%. Importantly, fatty acid profiles remained unchanged across all treatments, confirming that fermentation does not alter the natural dominance of linoleic and α-linolenic acids. Tocopherol and total phenolic contents decreased modestly in fermented oils (typically 5–10%), which was reflected in small reductions of DPPH scavenging activity (2–4%) and oxidative stability (0.2–0.5 h). A multivariate heatmap and PCA analyses revealed that berry species identity was the primary driver of biochemical variation, while fermentation introduced only minor within-species shifts. The results indicate that berry pomace remaining after fermentation can still be valorized for cold-pressed oil production with minimal compromise in quality. Full article
(This article belongs to the Special Issue Next-Generation Oil Processing Technologies: From Quality Control to Functionality Enhancement)
►▼ Show Figures

Graphical abstract

Show export options expand_more Show export options expand_less
Select all
Export citation of selected articles as:
 
Displaying articles 1-4
Back to TopTop