Sustainable Lipids: Quality, Safety, and Functionality

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

Deadline for manuscript submissions: closed (31 October 2024) | Viewed by 2716

Special Issue Editors


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Guest Editor
Centro de Biotecnologia e Química Fina—Laboratório Associado, Escola Superior de Biotecnologia, Universidade Católica Portuguesa, Porto, Portugal
Interests: lipidomics; functional foods; bioactive lipids; food safety
Special Issues, Collections and Topics in MDPI journals

E-Mail Website
Guest Editor
Universidade Católica Portuguesa, CBQF - Centro de Biotecnologia e Química Fina – Laboratório Associado, Escola Superior de Biotecnologia, Rua Diogo Botelho 1327, 4169-005 Porto, Portugal
Interests: dairy; probiotics; lipids; fatty acids; omega 3; chromatography
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

This Special Issue, entitled 'Sustainable Lipids: Quality, Safety, and Functionality', delves into the novel exploration of sustainable lipids and the strategies employed to for maintain high standards of quality, safety, and functionality. Lipids, derived from conventional (e.g., plants and marine organisms) or alternative sources (e.g., microorganisms, by-products or insects), hold enormous potential as components in emerging food products (i.e., functional or novel), but also in traditional ones. This Special Issue aims to present cutting-edge research on sustainable practices related to lipid sourcing, extraction, purification, and their impact on food quality and safety. It will address diverse topics, such as lipidomic profiling, the identification of novel lipid sources, assessment of health benefits, and innovative applications in all aspects of food production. Furthermore, this Special Issue emphasizes the significance of sustainable approaches, including green extraction techniques and employing by-products and waste materials. The findings presented in this Special Issue provide valuable insights for researchers and stakeholders in order to advance sustainable lipid utilization while ensuring quality, safety, and functionality in the food industry.

Dr. Luís Miguel Rodriguez-Alcalá
Dr. Lígia Pimentel
Guest Editors

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Keywords

  • bioactive lipids
  • sustainability
  • food systems
  • quality
  • safety
  • functionality
  • conventional sources
  • alternative sources
  • microorganisms
  • by-products
  • waste materials
  • green extraction

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Published Papers (2 papers)

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Research

14 pages, 799 KiB  
Article
Assessment of CPME as Sustainable Low VOC Alternative to Hexane: Optimization of Extraction Efficiency and Bioactive Compound Yield from Fenugreek Seed Oil Using Computational and Experimental Methods
by Ameni Ben Abdennebi, Emna Chaabani, Mariem Ben Jemaa, Majdi Hammami, Saber Khammassi, Salma Nait Mohamed, Wissem Aidi Wannes, Ibtissem Hamrouni Sellami, Anne-Sylvie Fabiano Tixier and Iness Bettaieb Rebey
Foods 2024, 13(23), 3899; https://doi.org/10.3390/foods13233899 - 3 Dec 2024
Cited by 1 | Viewed by 903
Abstract
This study investigates the performance of cyclopentyl methyl ether (CPME) in the extraction of fenugreek seed oil, aiming to replace the conventionally used hexane. The efficiency of this alternative solvent was evaluated first through in silico methods (based on Hansen Solubility Parameters (HSPs) [...] Read more.
This study investigates the performance of cyclopentyl methyl ether (CPME) in the extraction of fenugreek seed oil, aiming to replace the conventionally used hexane. The efficiency of this alternative solvent was evaluated first through in silico methods (based on Hansen Solubility Parameters (HSPs) and Conductor-like Screening Model for Real Solvent (COSMO-RS) simulations), followed by experimental studies. Solubility computational predictions analysis revealed that CPME exhibits superior solvation power compared to hexane. Experimentally, CPME demonstrated a significantly higher oil yield (7.23%) compared to hexane (4.25%) and a better retention of beneficial unsaturated fatty acids than hexane. Additionally, the physicochemical properties of oils extracted with CPME showed enhanced oxidative stability, sterol, tocopherol, and phenolic contents, leading to superior antioxidant and antibacterial activities. Importantly, CPME’s low volatile organic compound (VOC) emissions further establish it as a more sustainable and environmentally friendly alternative to hexane, aligning with contemporary goals of reducing harmful emissions in extraction processes. Thus, this paper highlights the functional advantages of CPME, focusing on its efficiency, selectivity, and enhanced retention of bioactive compounds, positioning it as a superior extraction solvent for fenugreek seed oil compared to hexane. Full article
(This article belongs to the Special Issue Sustainable Lipids: Quality, Safety, and Functionality)
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15 pages, 575 KiB  
Article
Microbial Conjugated Linolenic Acid-Enriched Fermented Milk Using Lipase-Hydrolyzed Flaxseed Oil: Biochemical, Organoleptic and Storage Traits
by Ana Luiza Fontes, Lígia L. Pimentel, Maria João P. Monteiro, M. Rosário Domingues, Luis Miguel Rodríguez-Alcalá and Ana Maria Gomes
Foods 2024, 13(1), 21; https://doi.org/10.3390/foods13010021 - 20 Dec 2023
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Abstract
The bioactive conjugated linolenic acid (CLNA) can be microbiologically produced by different probiotic strains when in the presence of α-linolenic acid (α-LNA). Food matrices are a good vector, such as has been previously demonstrated with fermented milk enriched with microbial CLNA by Bifidobacterium [...] Read more.
The bioactive conjugated linolenic acid (CLNA) can be microbiologically produced by different probiotic strains when in the presence of α-linolenic acid (α-LNA). Food matrices are a good vector, such as has been previously demonstrated with fermented milk enriched with microbial CLNA by Bifidobacterium breve DSM 20091 from lipase-hydrolyzed flaxseed oil. The aim of the present work was to further assess the nutritional, biochemical and organoleptic properties of the developed dairy product, as well as its storage stability throughout 28 days at 4 °C, proving its suitability for consumption. Milk lactose hydrolyzed into glucose (0.89 g/100 g) and galactose (0.88 g/100 g), which were further metabolized into lactic (0.42 g/100 g), acetic (0.44 g/100 g) and propionic (0.85 g/100 g) acids. Titratable acidity reached 0.69% and pH 4.93. Compared with the control (no CLNA), fat content was slightly higher (2.0 g/100 g). Acetic acid was the major volatile (83.32%), lacking important dairy flavor contributors, like acetaldehyde. Sensory analysis revealed predominant astringency and bitterness. No microbial concerns arose during storage, but the CLNA content increased, and some saturated fatty acids seemed to oxidize. In conclusion, the CLNA-enriched fermented milk revealed reasonable compositional properties, yet further improvements are needed for optimal consumer acceptance and a prolonged shelf-life. Full article
(This article belongs to the Special Issue Sustainable Lipids: Quality, Safety, and Functionality)
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