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Edible Oils in Food Science: Antioxidant Activity, Innovation and Applications,...
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Edible Oils in Food Science: Antioxidant Activity, Innovation and Applications, and Sustainable Use of By-Products

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

Deadline for manuscript submissions: 10 December 2025 | Viewed by 1204

Special Issue Editors

Dr. Francesco Cairone

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Guest Editor
Dipartimento di Chimica e Tecnologie del Farmaco, Sapienza, Università di Roma, P.le A. Moro 5, 00185 Rome, Italy
Interests: food waste valorization; organic synthesis and pharmaceutical chemistry; food chemistry and zero-impact resources; chemical analysis and advanced instrumentation
Prof. Dr. Antonia Iazzetti

E-Mail Website
Guest Editor
Dipartimento di Scienze Biotecnologiche di Base, Cliniche Intensivologiche e Perioperatorie, Università Cattolica del Sacro Cuore, L. go Francesco Vito 1, 00168 Rome, RM, Italy
Interests: antioxidants; bioactive compounds; circular economy; sustainable processes; valorization of industrial byproducts; organic chemistry; NMR
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

In recent years, edible oils have garnered increasing attention for their potential applications across various scientific fields, including pharmaceuticals and cosmetics. This Special Issue, titled "Edible Oils in Food Science: Antioxidant Activity, Innovation and Applications, and Sustainable Use of By-Products", aims to explore and evaluate new frontiers in food science, focusing on innovative applications of edible oils and their sustainable sourcing. Thanks to their composition and richness in bioactive compounds with potent antioxidant and antimicrobial properties, edible oils hold great potential for novel applications in biotechnology, pharmaceuticals, cosmetics, and agriculture. Additionally, their role in reducing waste through the sustainable utilization of by-products presents exciting avenues for research.

This Special Issue seeks to gather interdisciplinary contributions that leverage advanced technologies to enhance the bioavailability of edible oils, facilitating their integration into circular economy models and eco-friendly solutions. We encourage original research and review articles focused on sustainability and innovation, highlighting the potential of edible oils in the food industry, pharmaceuticals, and cosmetics. In this way, we aim to underscore their strategic importance across these interconnected sectors.

Dr. Francesco Cairone
Prof. Dr. Antonia Iazzetti
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

  • bioactive edible oils
  • shelf-life innovation
  • natural preservation
  • food safety
  • sustainable solutions
  • antioxidant properties
  • circular economy

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Published Papers (2 papers)

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Research

18 pages, 1568 KiB  
Article
Coupling of Temporal-Check-All-That-Apply and Nose-Space Analysis to Investigate the In Vivo Flavor Perception of Extra Virgin Olive Oil and Carriers’ Impact
by Danny Cliceri, Iuliia Khomenko, Franco Biasioli, Flavia Gasperi and Eugenio Aprea
Foods 2025, 14(13), 2343; https://doi.org/10.3390/foods14132343 - 1 Jul 2025
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Abstract
The perceived quality of extra virgin olive oil (EVOO) arises from the multisensory integration of multimodal stimuli, primarily driven by non-volatile and volatile organic compounds (VOCs). Given that EVOO is frequently consumed in combination with other foods, cross-modal interactions, encompassing both internal and [...] Read more.
The perceived quality of extra virgin olive oil (EVOO) arises from the multisensory integration of multimodal stimuli, primarily driven by non-volatile and volatile organic compounds (VOCs). Given that EVOO is frequently consumed in combination with other foods, cross-modal interactions, encompassing both internal and external elements, play a crucial role in shaping its sensory perception. A more realistic representation of EVOO perception can be achieved by considering these cross-modal effects and their temporal dynamics. This study employed dynamic sensory and instrumental techniques to investigate the product-related mechanisms that influence EVOO flavor perception. Ten trained panelists (mean age = 41.5 years; 50% female) evaluated two EVOO samples under two consumption conditions: alone and accompanied by a solid carrier (bread or chickpeas). Temporal Check-All-That-Apply (TCATA) and nose-space analysis using Proton-Transfer-Reaction Time-of-Flight Mass Spectrometry (PTR-ToF-MS) were conducted simultaneously. Sensory descriptors and mass spectral peaks were analyzed through temporal curve indices (Area Under the Curve, Maximum Citation/Concentration, Time to Maximum), which were then used to construct multi-dimensional sensory and VOC release maps. Findings revealed that the composition and texture of the food carriers had a greater influence on temporal flavor perception than the variability in VOCs released by the different EVOO samples. These results underscore the importance of considering cross-modal sensory interactions when predicting EVOO flavor perception. The carriers modulated both the perception and VOC release, with effects dependent on their specific composition and texture. This methodological approach enabled a deeper understanding of the dynamic relationship between VOC release and EVOO sensory experience. Full article
(This article belongs to the Special Issue Edible Oils in Food Science: Antioxidant Activity, Innovation and Applications, and Sustainable Use of By-Products)
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27 pages, 2222 KiB  
Article
Impact of Extra-Virgin Olive Oil Storage Conditions on Phenolic Content and Wound-Healing Properties
by Francesca Blasi, Maria Rachele Ceccarini, Stefano Bistarelli, Francesco Galli, Lina Cossignani, Desirée Bartolini and Federica Ianni
Foods 2025, 14(12), 2104; https://doi.org/10.3390/foods14122104 - 15 Jun 2025
Viewed by 593
Abstract
Storage conditions significantly impact the quality and functional properties of extra-virgin olive oil (EVOO). This study investigated the impact of light and dark storage on the nutritional quality of Umbrian EVOO and its effectiveness in tissue repair. The research aimed to simulate real-world [...] Read more.
Storage conditions significantly impact the quality and functional properties of extra-virgin olive oil (EVOO). This study investigated the impact of light and dark storage on the nutritional quality of Umbrian EVOO and its effectiveness in tissue repair. The research aimed to simulate real-world conditions occurring during transport, retail, and domestic storage. Light exposure accelerated EVOO oxidation, significantly affecting peroxide levels (ranging from 5.19 to 24.30 meq O2/kg of oil), total antioxidant capacity (measured spectrophotometrically, collectively ranging from 399.47 to 684.63 mg TE/kg of oil), and phenolic compound concentrations, particularly secoiridoids, lignans, and flavonoids (measured by HPLC, collectively ranging from 41.92 to 169.74 mg/kg of oil). Statistically significant differences (p < 0.01) were recorded between the control sample and the others in almost all cases, after storage. For instance, both light and dark exposure over a 24-month period resulted in a marked reduction (p < 0.01) in oleocanthal, pinoresinol, luteolin, and apigenin. Pigment levels were also affected, representing a rapid and cost-effective indicator of product oxidative degradation. The loss of phenolic compounds (especially oleacein and oleocanthal, which showed the most significant reductions of approximately 75% and 60%, respectively), impaired the EVOO’s wound-healing properties, affecting key tissue regeneration processes such as keratinocyte migration, hyaluronic acid synthesis, and angiogenesis. Notably, oleocanthal and oleacein, present at higher concentrations in fresh extracts, emerged as the primary contributors to the observed dermal effects and wound-healing processes, demonstrating a significant highest efficacy (p < 0.0001) in promoting wound closure. These findings underscore the critical role of EVOO storage in preserving its sensory properties and labile components with tissue repair and regeneration functions. Full article
(This article belongs to the Special Issue Edible Oils in Food Science: Antioxidant Activity, Innovation and Applications, and Sustainable Use of By-Products)
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