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Edible Oils: Structure, Composition, Processing and Nutritional Properties
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Edible Oils: Structure, Composition, Processing and Nutritional Properties

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

Deadline for manuscript submissions: closed (15 April 2024) | Viewed by 16483

Special Issue Editors

Prof. Dr. Suzana Ferreira-Dias

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Guest Editor
Instituto Superior de Agronomia, Universidade de Lisboa, LEAF, Lisbon, Portugal
Interests: lipid technology; enzyme technology; vegetable oils; structured lipids; sensory evaluation
Special Issues, Collections and Topics in MDPI journals
Prof. Dr. Fatima Peres

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Guest Editor
Department of Life and Food Science, Polytechnic Institute of Castelo Branco, 6001-909 Castelo Branco, Portugal
Interests: olive oil technology; lipid chemistry; bioactive compounds; sensory evaluation; contaminants
Special Issues, Collections and Topics in MDPI journals
Prof. Dr. Xuebing Xu

E-Mail Website1 Website2
Guest Editor
Wilmar (Shanghai) Biotechnology Research and Development Center Ltd., Shanghai, China
Interests: lipid technology; enzyme technology; food functionality; food safety
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

Edible oils together with carbohydrates and proteins are the major components in food. Other than supplying energy, edible oils offer food processing and application functionalities such as heating medium, flavor, texture, and taste, as well as supplying other nutritional elements such as essential fatty acids, vitamins, and other bioactive compounds. Aside from the positive effects of edible oils, some negative factors related to their uses have been reported, such as trans fatty acids, saturated fats, and contaminants, which are responsible for some lipid-related diseases. Recently, edible oils have received huge attention with regards food safety and food nutrition.

In this Special Issue, we intend to cover a broad scope, as demonstrated by the title. Not only are fatty acids and acylglycerols central components, but the issue also covers all edible oil-related minor components. In particular, we are looking for papers that address structure/composition–function relationships. We are also looking for papers regarding technology progress in terms of processing and its influence on edible oil quality. The safety and nutrition of edible oils has been a hot topic for many years and will be for many years to come, and new understanding of this topic develops quickly. We welcome all manuscript types to update the progress in this field.

Prof. Dr. Suzana Ferreira-Dias
Prof. Dr. Fatima Peres
Prof. Dr. Xuebing Xu
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

  • edible oils
  • extraction
  • enzymes
  • functional lipids
  • green extraction
  • green technology
  • nutraceutical
  • nutrition
  • oil processing
  • safety

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Published Papers (6 papers)

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Research

23 pages, 32973 KiB  
Article
From Nucleation to Fat Crystal Network: Effects of Stearic–Palmitic Sucrose Ester on Static Crystallization of Palm Oil
by Fien De Witte, Ivana A. Penagos, Davy Van de Walle, Andre G. Skirtach, Koen Dewettinck and Filip Van Bockstaele
Foods 2024, 13(9), 1372; https://doi.org/10.3390/foods13091372 - 29 Apr 2024
Cited by 2 | Viewed by 1678
Abstract
Palm oil (PO), a semi-solid fat at room temperature, is a popular food ingredient. To steer the fat functionality, sucrose esters (SEs) are often used as food additives. Many SEs exist, varying in their hydrophilic-to-lipophilic balance (HLB), making them suitable for various food [...] Read more.
Palm oil (PO), a semi-solid fat at room temperature, is a popular food ingredient. To steer the fat functionality, sucrose esters (SEs) are often used as food additives. Many SEs exist, varying in their hydrophilic-to-lipophilic balance (HLB), making them suitable for various food and non-food applications. In this study, a stearic–palmitic sucrose ester with a moderate HLB (6) was studied. It was found that the SE exhibited a complex thermal behavior consistent with smectic liquid crystals (type A). Small-angle X-ray scattering revealed that the mono- and poly-esters of the SE have different packings, more specifically, double and single chain-length packing. The polymorphism encountered upon crystallization was repeatable during successive heating and cooling cycles. After studying the pure SE, it was added to palm oil, and the crystallization behavior of the mixture was compared to that of pure palm oil. The crystallization conditions were varied by applying cooling at 20 °C/min (fast) and 1 °C/min (slow) to 0 °C, 20 °C or 25 °C. The samples were followed for one hour of isothermal time. Differential scanning calorimetry (DSC) showed that nucleation and polymorphic transitions were accelerated. Wide-angle X-ray scattering (WAXS) unraveled that the α-to-β′ polymorphic transition remained present upon the addition of the SE. SAXS showed that the addition of the SE at 0.5 wt% did not significantly change the double chain-length packing of palm oil, but it decreased the domain size when cooling in a fast manner. Ultra-small-angle X-ray scattering (USAXS) revealed that the addition of the SE created smaller crystal nanoplatelets (CNPs). The microstructure of the fat crystal network was visualized by means of polarized light microscopy (PLM) and cryo-scanning electron microscopy (cryo-SEM). The addition of the SE created a finer and space-filling network without the visibility of separate floc structures. Full article
(This article belongs to the Special Issue Edible Oils: Structure, Composition, Processing and Nutritional Properties)
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14 pages, 3834 KiB  
Article
Preparation and Investigation of Sustained-Release Nanocapsules Containing Cumin Essential Oil for Their Bacteriostatic Properties
by Mingcheng Zhang, Mingyang Li, Danyang Zhang, Ying Yu, Kaixian Zhu, Xiaodan Zang and Dengyong Liu
Foods 2024, 13(6), 947; https://doi.org/10.3390/foods13060947 - 20 Mar 2024
Cited by 1 | Viewed by 1593
Abstract
Cumin essential oil chitosan nanocapsules (CENPs) were prepared through the ionic gelation method by blending chitosan (CS) with cumin essential oil (CEO) in different proportions (1:0.8, 1:1, 1:2, 1:3, 1:4). Subsequently, these nanocapsules were characterized and evaluated for their antibacterial properties to determine [...] Read more.
Cumin essential oil chitosan nanocapsules (CENPs) were prepared through the ionic gelation method by blending chitosan (CS) with cumin essential oil (CEO) in different proportions (1:0.8, 1:1, 1:2, 1:3, 1:4). Subsequently, these nanocapsules were characterized and evaluated for their antibacterial properties to determine the optimal cumin essential oil encapsulation and antibacterial efficacy. The outcomes demonstrated that the highest encapsulation efficiency of CENPs was 52%, achieved with a 1:3 CS/CEO ratio. At this point, the nanoparticles had the smallest particle size (584.67 nm) and a regular spherical distribution in the emulsion. Moreover, the CENPs could release the encapsulated CEOs slowly, leading to efficient inhibition of E. coli and L. monocytogenes over a relatively extended period (24–36 h) compared to the CS and CEO. This research offers a promising approach for the use of nanocapsules in food preservation. Full article
(This article belongs to the Special Issue Edible Oils: Structure, Composition, Processing and Nutritional Properties)
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12 pages, 1210 KiB  
Article
Antioxidant Efficacy of Rosemary Extract in Improving the Oxidative Stability of Rapeseed Oil during Storage
by Mimi Guo, Liping Yang, Xiujuan Li, Huan Tang, Xin Li, Yalin Xue and Zhangqun Duan
Foods 2023, 12(19), 3583; https://doi.org/10.3390/foods12193583 - 27 Sep 2023
Cited by 7 | Viewed by 2511
Abstract
Rapeseed oil is an important source of edible oil in the human diet and is also highly susceptible to oxidative deterioration. It has been demonstrated that rosemary extract (RE) can increase the oxidative stability of oils. In this work, the antioxidant capacity of [...] Read more.
Rapeseed oil is an important source of edible oil in the human diet and is also highly susceptible to oxidative deterioration. It has been demonstrated that rosemary extract (RE) can increase the oxidative stability of oils. In this work, the antioxidant capacity of rapeseed oil after the addition of RE during storage and the optimum addition of RE in rapeseed oil were investigated. Oxidative stability evaluation results demonstrate that the shelf life of rapeseed oil with the incorporation of 100 mg/kg of RE was equivalent to that with the addition of 50 mg/kg of tert-butyl hydroxyquinone (TBHQ). Storage test analysis results show that RE remarkably delayed the oxidation of rapeseed oil when the storage container was unsealed. The optimum amount of RE as an addition was 50–200 mg/kg under room temperature storage, while it was 150 mg/kg under Schaal oven storage. The antioxidant capacity of rapeseed oil with 50 mg/kg of RE added was remarkably higher than that with 50 mg/kg of TBHQ added after 20 d of storage, according to the Schaal oven test. Additionally, the addition of RE delayed the degradation of endogenous α-tocopherol in rapeseed oil. This study comprehensively evaluated the antioxidant properties of rapeseed oil when RE was added and it provides a new strategy for establishing healthy, nutritious, and safe oil preservation measures. Full article
(This article belongs to the Special Issue Edible Oils: Structure, Composition, Processing and Nutritional Properties)
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13 pages, 4644 KiB  
Article
A New Strategy for Consumption of Functional Lipids from Ericerus pela (Chavannes): Study on Microcapsules and Effervescent Tablets Containing Insect Wax–Derived Policosanol
by Yiwen Liu, Hong Zhang, Juan Xu, Rui He, Jinju Ma, Chiqing Chen and Lanxiang Liu
Foods 2023, 12(19), 3567; https://doi.org/10.3390/foods12193567 - 26 Sep 2023
Cited by 1 | Viewed by 1682
Abstract
In this study, we addressed various challenges associated with the consumption of functional lipids from the Ericerus pela (Chavannes), including unfavorable taste, insolubility in water, difficulty in oral intake, low bioavailability, and low psychological acceptance. Our study focused on the microencapsulation of policosanol, [...] Read more.
In this study, we addressed various challenges associated with the consumption of functional lipids from the Ericerus pela (Chavannes), including unfavorable taste, insolubility in water, difficulty in oral intake, low bioavailability, and low psychological acceptance. Our study focused on the microencapsulation of policosanol, the key active component of insect wax, which is a mixture of functional lipids secreted by the Ericerus pela (Chavannes). We developed two innovative policosanol products, microcapsules, and effervescent tablets, and optimized their preparation conditions. We successfully prepared microcapsules containing insect wax–derived policosanol using the spray-drying method. We achieved 92.09% microencapsulation efficiency and 61.67% powder yield under the following conditions: maltodextrin, starch sodium octenyl succinate, and (2-hydroxy)propyl-β-cyclodextrin (HPβCD) at a ratio of 1:1:1, core-to-wall materials at a ratio of 1:10, 15% solid content, spray dryer feed temperature at 60 °C, inlet air temperature at 140 °C, and hot-air flow rate at 0.5 m3/min. The microcapsules exhibited a regular spherical shape with a minimal water content (1.82%) and rapid dispersion in water (within 143.5 s). These microcapsules released policosanol rapidly in simulated stomach fluid. Moreover, effervescent tablets were prepared using the policosanol-containing microcapsules. The tablets showed low friability (0.32%), quick disintegration in water (within 99.5 s), and high bubble volume. The microcapsules and effervescent tablets developed in this study presented effective solutions to the insolubility of policosanol in water. These products were portable and offered customizable tastes to address the psychological discomfort related to insect-based foods, thus providing a novel strategy for the consumption and secondary processing of insect lipids. Full article
(This article belongs to the Special Issue Edible Oils: Structure, Composition, Processing and Nutritional Properties)
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17 pages, 6714 KiB  
Article
Fabrication and Characterization of Novel Food-Grade Bigels Based on Interfacial and Bulk Stabilization
by Jiaxi Li, Junze Han, Yahao Xiao, Ruihua Guo, Xinke Liu, Hong Zhang, Yanlan Bi and Xuebing Xu
Foods 2023, 12(13), 2546; https://doi.org/10.3390/foods12132546 - 29 Jun 2023
Cited by 12 | Viewed by 2512
Abstract
Novel food-grade bigels were fabricated using zein nanoparticles for interfacial stabilization and non-surfactant gelators (beeswax and tapioca) for bulk stabilization. The present study demonstrated the importance of interfacial stability for biphasic gels and sheds light on the roles of the gelation mechanism and [...] Read more.
Novel food-grade bigels were fabricated using zein nanoparticles for interfacial stabilization and non-surfactant gelators (beeswax and tapioca) for bulk stabilization. The present study demonstrated the importance of interfacial stability for biphasic gels and sheds light on the roles of the gelation mechanism and the oil/water ratio of a bigel on its microstructure, physical properties, and digestion behaviors. The results indicated that it is not an easy task to realize homogenization and subsequent gelation in beeswax–tapioca biphasic systems, as no amphiphilic components existed. However, applying the binding of zein nanoparticles at the oil–water interface allowed us to produce a homogeneous and stable bigel (oil fraction reach 40%), which exhibited enhanced structural and functional properties. Oleogel structures play a crucial role in determining the deformation response of bigel systems. As the oil content increased, the mechanical strength and elastic properties of bigels were enhanced. In the meantime, clear bigel-type transitions were observed. In addition, the fabricated bigels were shown to be beneficial for delayed digestion, and the lowest degree of lipolysis could be found in bigel with 50% oleogel. Full article
(This article belongs to the Special Issue Edible Oils: Structure, Composition, Processing and Nutritional Properties)
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18 pages, 2045 KiB  
Article
Sunflower Oil Winterization Using the Cellulose-Based Filtration Aid—Investigation of Oil Quality during Industrial Filtration Probe
by Katarina Nedić Grujin, Tanja Lužaić, Lato Pezo, Branislava Nikolovski, Zoran Maksimović and Ranko Romanić
Foods 2023, 12(12), 2291; https://doi.org/10.3390/foods12122291 - 7 Jun 2023
Cited by 4 | Viewed by 5183
Abstract
Waxes, phospholipids, free fatty acids, peroxides, aldehydes, soap, trace metals and moisture present in crude sunflower oil have a negative effect on the oil quality and are, therefore, removed during the refining process. Waxes crystallizing at low temperatures are removed during winterization by [...] Read more.
Waxes, phospholipids, free fatty acids, peroxides, aldehydes, soap, trace metals and moisture present in crude sunflower oil have a negative effect on the oil quality and are, therefore, removed during the refining process. Waxes crystallizing at low temperatures are removed during winterization by cooling and filtration. Waxes have poor filtration characteristics and an industrial filtration process must be enhanced by the use of filtration aids, which improve filter cake structure and properties, and consequently prolong the filtration cycle. Today, traditional filtration aids (diatomite, perlite, etc.) being used in the industry are frequently replaced by cellulose-based aids. The aim of this study is to examine the effect of oil filtration assisted by two cellulose-based filtration aids on the chemical parameters (wax, moisture, phospholipids, soaps, and fatty acids), oil transparency, carotenoids, and Fe and Cu content of sunflower oil obtained in an industrial horizontal pressure leaf filter. In order to investigate the mentioned parameters, the following techniques were used: gravimetric (waxes and moisture content), spectrophotometric (phospholipids and carotenoid content and oil transparency), volumetric (soaps and free fatty acids content) as well as inductively coupled plasma mass spectrometry (ICP-MS) for Fe and Cu content. An artificial neural network model (ANN) was employed for the prediction of removal efficiency based on the chemical quality, oil transparency, Fe and Cu content in oils before filtration, as well as filtration aid quantity and filtration time. Cellulose-based filtration aids had multiple beneficial effects; on average, 99.20% of waxes, 74.88% of phospholipids, 100% of soap, 7.99% of carotenoids, 16.39% of Fe and 18.33% of Cu were removed. Full article
(This article belongs to the Special Issue Edible Oils: Structure, Composition, Processing and Nutritional Properties)
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