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Foods
Special Issues
Food-Derived Polysaccharides: Their Structure, Characterization and Functional Properties
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Food-Derived Polysaccharides: Their Structure, Characterization and Functional Properties

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

Deadline for manuscript submissions: 31 May 2025 | Viewed by 1814

Special Issue Editor

Prof. Dr. Magdalena Witek
*
E-Mail Website
Guest Editor
Department of Biotechnology and General Technology of Food, Faculty of Food Technology, University of Agriculture in Krakow, Krakow, Poland
Interests: NMR relaxation; NMR spectroscopy; thermogravimetric analysis; polysaccharides structure and hydration properties; gluten-free pasta properties; dairy product; tea infusion
* Prof. UAK

Special Issue Information

Dear Colleagues,

I would like to invite you to participate in this Special Issue, which will be devoted to the comprehensive and detailed description of polysaccharide materials as food ingredients. It will focus on their structural characterisation, physicochemical properties, technological production and use in food, as well as their interactions with other food ingredients. The use of the properties of polysaccharides, such as their ability to thicken, stabilize, gel and emulsify to create foods with specific functional values, will be the subject of this Special Issue. Attention will be also paid to the extraction, purification and modification of polysaccharides obtained as by-products and their application in the food industry.  

Prof. Dr. Magdalena Witek
Guest Editor

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

  • characterization and analysis of natural polysaccharides
  • polysaccharides in foods
  • polysaccharides as by-products
  • functional properties of polysaccharides
  • physicochemical properties of polysaccharides
  • interaction of polysaccharides with other food ingredients

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Further information on MDPI's Special Issue policies can be found here.

Published Papers (1 paper)

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Research

12 pages, 1811 KiB  
Article
Analysis of the Generation of Harmful Aldehydes in Edible Oils During Sunlight Exposure and Deep-Frying Using High-Field Proton Nuclear Magnetic Resonance Spectroscopy
by Anna Meike Freis and Sahithya Phani Babu Vemulapalli
Foods 2025, 14(3), 513; https://doi.org/10.3390/foods14030513 - 5 Feb 2025
Viewed by 1359
Abstract
Edible oils are essential dietary components that provide crucial micronutrients. However, their quality can deteriorate during frying—a common cooking method—and with prolonged light exposure due to chemical reactions such as hydrolysis, oxidation, and polymerization. These processes lead to the formation of harmful compounds, [...] Read more.
Edible oils are essential dietary components that provide crucial micronutrients. However, their quality can deteriorate during frying—a common cooking method—and with prolonged light exposure due to chemical reactions such as hydrolysis, oxidation, and polymerization. These processes lead to the formation of harmful compounds, particularly aldehydes. This study investigates how thermal and light exposure impact the chemical composition of five widely used edible oils: olive, rapeseed, sunflower, sesame, and peanut oils. For the thermal treatment, the oils were heated to 190 ± 5 °C in a commercial fryer, with samples taken at the start and after 10 min and 60 min of heating, while intermittently frying chicken nuggets to simulate typical frying conditions. For the light exposure treatment, the oil samples were exposed to direct sunlight for 3 and 8 h, with control samples being collected beforehand. The oil composition was analyzed using an advanced 800 MHz nuclear magnetic resonance (NMR) instrument with a triple-resonance inverse cryoprobe, providing high sensitivity and resolution. The results revealed a significant increase in various aldehyde compounds in all oils under both thermal and light exposure conditions. Notably, this study identified the generation of genotoxic and cytotoxic α,β-unsaturated aldehydes, including 4-hydroperoxy-(E)-2-alkenals, 4-hydroxy-(E)-2-alkenals, and 4,5-epoxy-(E)-2-alkenals. Given the established association of aldehydes with health risks, including cancer, Alzheimer’s, and Parkinson’s diseases, these findings highlight the importance of monitoring oil degradation during cooking and the appropriate storage of oils to minimize light exposure to reduce potential health risks. Full article
(This article belongs to the Special Issue Food-Derived Polysaccharides: Their Structure, Characterization and Functional Properties)
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