Cold – Pressed Oils and Use of By-Products of Oil Pressing in Food Applications

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 November 2023) | Viewed by 6324

Special Issue Editors


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Guest Editor
Faculty of Food Technology, Institute of Food Sciences, Warsaw University of Life Sciences—SGGW, Warsaw, Poland
Interests: edible fats and oils; camelina and hemp oil; oxidative stability of fats and possibilities of increasing it; use of oil pressing by-products in food applications; health-promoting food; innovative food products; product design
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Guest Editor
Faculty of Food Technology, Institute of Food Sciences, Warsaw University of Life Sciences—SGGW, Warsaw, Poland
Interests: technology of cold-pressed oils; including extra virgin olive oil; influence of raw material and technological factors on the quality of cold-pressed oils; physicochemical properties; oxidative stability; nutritional value of oils
Special Issues, Collections and Topics in MDPI journals

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Guest Editor
Institue of Life Sciences, Department of Food Technology and Quality Assessment, Warsaw University of Life Sciences, Nowoursynowska 166, 02-787 Warsaw, Poland
Interests: testing of oxidative stability and quality of cold-pressed oils; instrumental methods of assessing fat stability; use of oil pressing by-products as natural antioxidants; oil stability improvement using natural antioxidants
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

One of the most important challenges of our time is the need for a renewed focus on the problem of resource efficiency, especially in food production. This trend—related to the circular economy—is particularly relevant for the recycling of byproducts. In this context, significant research is currently being carried out in oil pressing.

The cold pressing of oils is an environmentally friendly approach to their processing. The quality and safety of the obtained oils are primarily influenced by the raw material (its physico-chemical factors, fatty acid composition, and bioactive compounds content), the oil pressing and purifying process, or its storage conditions. The byproduct is a press cake, which has high nutritional value and can be a valuable component in food production. Thanks to the management of press cakes, cold pressing may be in line with a "zero waste" ideology.

Currently, many research teams are conducting research related to the use of press cakes in various food applications (confectionery, pastry production, vegetable substitutes for meat products, pasta production, yoghurts, etc.). Researchers are creating innovative food products that use the byproducts of vegetable oils. Sharing our research results in this Special Issue can help food producers look at byproducts differently and use them in new food applications.

In this Special Issue, we invite researchers to contribute original research and review articles that analyse and describe the nutritional quality and bioactive compounds in cold-pressed oils and their byproducts. Research covering the use of such byproducts in food applications is of particular interest.

The impact factor of Foods is 5.561, and the journal consistently publishes high-quality manuscripts. We believe that Foods is an excellent forum for the publication of your research.

The submission deadline is February 2023. You are invited to submit your manuscripts between the present and the deadline; papers will be published on an ongoing basis after processing. Please prepare submissions in compliance with the instructions we provide for our authors. For more details about the submission process, please see https://www.mdpi.com/journal/foods/instructions.

Articles will be subject to peer review, and participation in the peer review process is not a guarantee of manuscript acceptance. Foods is a fully open access journal, and articles are subject to the charges described in the author guidelines.

We invite you to contact the Section Managing Editor of Foods Serena Wang: [email protected], if you are interested in this project.

Dr. Katarzyna Ratusz
Prof. Dr. Małgorzata Wroniak
Dr. Edyta Symoniuk
Guest Editors

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Keywords

  • antioxidative effect
  • circular economy
  • cold-pressed oils
  • functional properties
  • nutraceutical
  • oil cake and meals
  • physicochemical
  • cold-pressed press cake
  • recycling of byproducts
  • zero waste

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Published Papers (2 papers)

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Research

16 pages, 1159 KiB  
Article
Capsaicin Rich Low-Fat Salad Dressing: Improvement of Rheological and Sensory Properties and Emulsion and Oxidative Stability
by Esra Avci, Zeynep Hazal Tekin-Cakmak, Muhammed Ozgolet, Salih Karasu, Muhammed Zahid Kasapoglu, Mohamed Fawzy Ramadan and Osman Sagdic
Foods 2023, 12(7), 1529; https://doi.org/10.3390/foods12071529 - 4 Apr 2023
Cited by 2 | Viewed by 2346
Abstract
This study aimed to investigate the potential use of cold-pressed hot pepper seed oil by-product (HPOB) in a low-fat salad dressing to improve its rheological properties, emulsion, and oxidative stability. The total phenolic content (TPC), the 2,2-Diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity, and CUPRIC [...] Read more.
This study aimed to investigate the potential use of cold-pressed hot pepper seed oil by-product (HPOB) in a low-fat salad dressing to improve its rheological properties, emulsion, and oxidative stability. The total phenolic content (TPC), the 2,2-Diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity, and CUPRIC reducing antioxidant capacity (CUPRAC) values were 317.4 mg GAE/100 g, 81.87%, and 6952.8 mg Trolox/100 g, respectively. The capsaicin, dihydrocapsaicin, and total carotenoid content were 175.8 mg/100 g, 71.01 mg/100 g, and 106.3 µg/g, respectively. All emulsions indicated shear-thinning, viscoelastic solid-like behavior, and recoverable characteristics, which were improved via enrichment with HPOB. The thermal loop test showed that the low-fat sample formulated with 3% HPOB indicated little change in the G* value, showing that it exhibited high emulsion stability. The induction period values (IP) of the salad dressing samples containing HPOB (between 6.33 h and 8.33 h) were higher than the IP values of the control samples (3.20 h and 2.58 h). The enrichment with HPOB retarded the formation of oxidative volatile compounds of hexanal, nonanal, and 1-octene-3-ol. According to the results presented in this study, HPOB could be effectively used in a low-fat salad dressing to enhance its rheological characteristics and oxidative stability. Full article
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20 pages, 4679 KiB  
Article
The Influence of the Addition of Hemp Press Cake Flour on the Properties of Bovine and Ovine Yoghurts
by Gjore Nakov, Biljana Trajkovska, Natalija Atanasova-Pancevska, Davor Daniloski, Nastia Ivanova, Mirela Lučan Čolić, Marko Jukić and Jasmina Lukinac
Foods 2023, 12(5), 958; https://doi.org/10.3390/foods12050958 - 24 Feb 2023
Cited by 8 | Viewed by 3121
Abstract
Hemp press cake flour (HPCF) is a by-product of hemp oil production rich in proteins, carbohydrates, minerals, vitamins, oleochemicals, and phytochemicals. The purpose of this study was to investigate how the addition of HPCF to bovine and ovine plain yoghurts at concentrations of [...] Read more.
Hemp press cake flour (HPCF) is a by-product of hemp oil production rich in proteins, carbohydrates, minerals, vitamins, oleochemicals, and phytochemicals. The purpose of this study was to investigate how the addition of HPCF to bovine and ovine plain yoghurts at concentrations of 0%, 2%, 4%, 6%, 8%, and 10% could change the physicochemical, microbiological, and sensory properties of the yoghurts, focusing on the improvement of quality and antioxidant activity, and the issue of food by-products and their utilisation. The results showed that the addition of HPCF to yoghurts significantly affected their properties, including an increase in pH and decrease in titratable acidity, change in colour to darker, reddish or yellowish hue, and a rise in total polyphenols and antioxidant activity during storage. Yoghurts fortified with 4% and 6% HPCF exhibited the best sensory properties, thus maintaining viable starter counts in the yoghurts during the study period. There were no statistically significant differences between the control yoghurts and the samples with 4% added HPCF in terms of overall sensory score while maintaining viable starter counts during the seven-day storage. These results suggest that the addition of HPCF to yoghurts can improve product quality and create functional products and may have potential in sustainable food waste management. Full article
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