Composition and Bioactive Components of Plant Oils and Influence of Extraction Technologies on Their Characteristics
A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Food Biotechnology".
Deadline for manuscript submissions: 10 February 2026 | Viewed by 11
Special Issue Editors
Interests: vegetable oil; animal oil and fat; utilization of functional oils; oil processing; oil nutrition; oil safety; oxidation; flavor; composition; lipid metabolism
Special Issues, Collections and Topics in MDPI journals
Interests: technology of oils and fats; physicochemical and thermal processing of food
Special Issues, Collections and Topics in MDPI journals
Special Issue Information
Dear Colleagues,
As plant oils are rich in bioactive compounds, such as polyphenols, tocopherols, phytosterols, and essential fatty acids, they have been used for centuries in food, medicine, and cosmetics. With the growing demand for sustainable and health-promoting ingredients, modern research has examined advanced extraction technologies (e.g., supercritical CO2, cold pressing, and enzyme-assisted extraction) and their effects on oils’ stability, bioactivity, and sensory properties.
This Special Issue aims to explore the latest advancements in plant oil research, including these oils’ nutritional, pharmaceutical, and industrial applications. It will cover fundamental studies, innovative extraction methods, and the impact of processing techniques on oils’ quality, functionality, and retention of bioactivity.
We welcome the submission of original research articles, reviews, and short communications on the following:
- Novel extraction techniques (e.g., using ultrasound, microwaves, and green solvents);
- The profiling of bioactive components and their health benefits (antioxidant, anti-inflammatory, and antimicrobial properties);
- The impact of processing (refining, storage, encapsulation) on the oil quality;
- Sustainable and zero-waste production methods;
- The use of omics technologies (genomics, metabolomics) in oil crop improvement;
- Functional applications in nutraceuticals, cosmetics, and food fortification;
- Comparative studies of traditional vs. emerging extraction methods;
- The structure–function relationships of bioactive lipids;
- The stability enhancement and shelf-life extension of plant oils;
- The industrial scalability and economic feasibility of new technologies;
- Clinical and preclinical studies on plant oils’ bioactive effects.
Dr. Yunping Yao
Prof. Dr. Emma Chiavaro
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
- plant oils
- bioactive compounds
- extraction technologies
- cold pressing
- supercritical CO2
- oxidative stability
- phytochemicals
- sustainable processing
- functional lipids
- health benefits
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