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Foods
Special Issues
Edible Oil: Processing, Safety and Sustainability
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Edible Oil: Processing, Safety and Sustainability

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

Deadline for manuscript submissions: closed (31 January 2025) | Viewed by 17498

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 Issue Information

Dear Colleagues,

Edible oil is a necessary food and is produced on a large industrial scale; it is essential to the national economy and people's livelihoods. In recent years, the processing, detection, regulation, quality and safety of edible oil have undergone rapid development. Therefore, the aim of this Special Issue is to provide a broader perspective of the latest advances. This Special Issue invites papers on the following areas:

  • The analysis of oilseed processing characteristics;
  • Edible oil processing technologies and methods;
  • The formation and regulation of edible oil quality;
  • Oil safety and risk assessments.

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 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

  • oilseed
  • process technology
  • analytical method
  • quality evaluation
  • security evaluation
  • regulation mechanism

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Published Papers (4 papers)

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Research

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15 pages, 2681 KiB  
Article
Development and Certification of a Reference Material for Aflatoxins and Zearalenone in Corn/Peanut Blended Vegetable Oil
by Jiaojiao Xu, Baifen Huang, Xiaomin Xu, Yiping Ren and Zengxuan Cai
Foods 2025, 14(10), 1667; https://doi.org/10.3390/foods14101667 - 8 May 2025
Abstract
A certified reference material (CRM) for aflatoxins (AFTB1, AFTB2, AFTG1, AFTG2) and zearalenone (ZEN) in corn/peanut blended vegetable oil (GBW(E)100863) was developed to address the critical need for matrix-specific reference materials in mycotoxin analysis. The CRM was prepared by blending naturally contaminated corn [...] Read more.
A certified reference material (CRM) for aflatoxins (AFTB1, AFTB2, AFTG1, AFTG2) and zearalenone (ZEN) in corn/peanut blended vegetable oil (GBW(E)100863) was developed to address the critical need for matrix-specific reference materials in mycotoxin analysis. The CRM was prepared by blending naturally contaminated corn and peanut oils, followed by homogenization, sterilization, and sub-packing. Homogeneity and stability studies were conducted using high-performance liquid chromatography isotope-dilution tandem mass spectrometry with a dilute-and-shoot pretreatment process. The CRM demonstrated excellent homogeneity and stability, with no significant degradation observed under either short-term (65 °C for 14 days) or long-term (25 °C for 12 months) storage conditions. An inter-laboratory comparison involving six authoritative laboratories confirmed the CRM’s accuracy and reliability, with recovery rates ranging from 90.3% to 97.3% and low relative standard deviations (RSDs) of 3.79% to 7.99%. The CRM provided a robust metrological tool for mycotoxin analysis in complex oil matrices. This study not only enriches the national reference materials library but also supports food safety initiatives by facilitating accurate and reliable mycotoxin detection in vegetable oils, thereby enhancing regulatory compliance and public health protection. Full article
(This article belongs to the Special Issue Edible Oil: Processing, Safety and Sustainability)
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11 pages, 1073 KiB  
Article
The Performance of the Super-High-Oleic Acid Safflower (Carthamus tinctorius) Oil During Intermittent Frying
by Randy Adjonu, Paul D. Prenzler and Jamie Ayton
Foods 2025, 14(5), 729; https://doi.org/10.3390/foods14050729 - 21 Feb 2025
Viewed by 600
Abstract
High-oleic acid edible oils are appealing, especially for frying, due to their nutritional benefits and high heat stability. This study benchmarked the newly developed super-high-oleic acid safflower oil (SHOSO) against high-oleic acid sunflower (HOSO), conventional canola (CCO), and rice bran (RBO) oils in [...] Read more.
High-oleic acid edible oils are appealing, especially for frying, due to their nutritional benefits and high heat stability. This study benchmarked the newly developed super-high-oleic acid safflower oil (SHOSO) against high-oleic acid sunflower (HOSO), conventional canola (CCO), and rice bran (RBO) oils in a frying exercise. The oils were used to fry potato chips for 30 h (90 cycles), and their performance was assessed by measuring the changes in total polar compounds (TPCs), tocopherols, and fatty acid composition. SHOSO contained ~91% oleic acid and had the longest induction time (~35 h) compared with HOSO (~80%; 15.3 h), CCO (~62; 8.8 h), and RBO (~41%; 9.7). After 90 frying cycles, SHOSO’s performance was comparable to that of HOSO, showing the highest increase in TPCs and shortest frying lives (~22.5–25.1 h) compared with CCO (~27.5–33.0 h) and RBO (>30 h). Approximately 97% of the tocopherol in both high-oleic acid oils was α-tocopherol, which was depleted within 6 h. Moreover, SHOSO recorded the largest change in oleic acid, followed by HOSO. SHOSO’s higher oleic acid content influenced its thermal stability and frying life. This study showed SHOSO as a suitable frying oil, and its higher oleic acid content makes it attractive as a functional and healthier fat alternative in food formulations. Full article
(This article belongs to the Special Issue Edible Oil: Processing, Safety and Sustainability)
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18 pages, 2937 KiB  
Article
Properties and Characterization of Sunflower Seeds from Different Varieties of Edible and Oil Sunflower Seeds
by Zhenyuan Li, Fei Xiang, Xuegang Huang, Manzhu Liang, Sarina Ma, Karim Gafurov, Fengying Gu, Qin Guo and Qiang Wang
Foods 2024, 13(8), 1188; https://doi.org/10.3390/foods13081188 - 13 Apr 2024
Cited by 25 | Viewed by 5674
Abstract
Sunflower seeds, oil, and protein powder are rich in nutritional value, but the quality of different varieties of sunflower seeds is quite different, and the comprehensive comparative analysis characteristics of edible and oil sunflower seeds are still unclear. The comprehensive analysis and comparison [...] Read more.
Sunflower seeds, oil, and protein powder are rich in nutritional value, but the quality of different varieties of sunflower seeds is quite different, and the comprehensive comparative analysis characteristics of edible and oil sunflower seeds are still unclear. The comprehensive analysis and comparison of the raw material indicators, physicochemical properties, and processing characteristics of four edible and four oil sunflower seed varieties were investigated. The results showed that the engineering properties, texture characteristics, single-cell structure, and oil, protein, and starch granule distribution were different between edible and oil sunflower seeds. The composition of fatty acids and amino acids was different among edible, oil sunflower seeds and different varieties. The oleic acid (18.72~79.30%) and linoleic acid (10.11~51.72%) were the main fatty acids in sunflower seed oil, and in amino acid composition, the highest content was glutamic acid (8.88~11.86 g/100 g), followed by aspartic acid (3.92~4.86 g/100 g) and arginine (4.03~4.80 g/100 g). Sunflower meal proteins were dominated by 11S globulin and 2S albumin, and the secondary structure was dominated by β-folding, with -SH and S-S varying greatly among different varieties. Sunflower meal proteins vary widely in terms of functional properties among different varieties, and specialized quality screening was necessary. This study provided a reference and theoretical support for understanding sunflower seeds to further promote the processing and utilization of sunflower seeds. Full article
(This article belongs to the Special Issue Edible Oil: Processing, Safety and Sustainability)
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Review

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21 pages, 3760 KiB  
Review
Palm Oil (Elaeis guineensis): A Journey through Sustainability, Processing, and Utilization
by Adamu Muhammad Alhaji, Erislene S. Almeida, Camila Rodrigues Carneiro, César Augusto Sodré da Silva, Simone Monteiro and Jane Sélia dos Reis Coimbra
Foods 2024, 13(17), 2814; https://doi.org/10.3390/foods13172814 - 4 Sep 2024
Cited by 2 | Viewed by 9933
Abstract
Palm oil, derived from Elaeis guineensis, is a critical component of the global edible oil and industrial fat market. This review provides a comprehensive overview of the sustainability of the palm oil chain, focusing on industrial applications, environmental implications, and economic sustainability. [...] Read more.
Palm oil, derived from Elaeis guineensis, is a critical component of the global edible oil and industrial fat market. This review provides a comprehensive overview of the sustainability of the palm oil chain, focusing on industrial applications, environmental implications, and economic sustainability. The processing of palm oil, from fruit pulp to refined oil, is detailed, highlighting the importance of refining in maintaining quality and extending application ranges. While palm oil offers health benefits because of its rich fatty acid composition and antioxidant properties, its production poses significant environmental challenges. This review underscores ongoing efforts to balance technological and culinary demands with environmental stewardship and sustainable economic growth. Emerging trends, including interspecific hybrids such as E. guineensis and E. oleifera, are discussed for their potential to increase sustainability and productivity. Full article
(This article belongs to the Special Issue Edible Oil: Processing, Safety and Sustainability)
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