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

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

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