Characterization of Food Lipids and Their Derivatives
A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Food Quality and Safety".
Deadline for manuscript submissions: closed (31 January 2026) | Viewed by 958
Special Issue Editors
Interests: functional lipids; modification of lipid compounds; lipid oxidation; flavor compounds; human milk; emulsion; process of distilled spirit production; quantitative analysis; nutrient database; phospholipids; steglich reaction; industrial isolation process
Special Issues, Collections and Topics in MDPI journals
Interests: functional lipid ingredients; lipid structural modification; solid lipid nanoparticles; liposomes; purification and isolation; fat replacers; quantitative analysis; phospholipids; fat-soluble vitamins; lipid oxidation
Special Issue Information
Dear Colleagues,
Lipids in food encompass a diverse range of components, including neutral lipids (such as triacylglycerols), complex lipids (such as phospholipids and ceramides), and various other lipid compounds. Recently, functional lipids have garnered significant attention in the development of health-promoting materials, with research highlighting their antioxidant, anti-inflammatory, and immune-modulating properties.
Moreover, nutraceutical lipid derivatives with tailored physicochemical properties can be developed through structural modifications using chemical or enzymatic methods, following purification to enhance lipid purity. These derivatives hold potential as alternative therapeutic agents for the prevention and management of diseases. As research continues to advance in understanding the properties of lipids, this Special Issue will address their synthesis, separation, analysis, and utilization in drug delivery systems (DDSs). For instance, lipid-based formulations—such as gels, nanoparticles, liposomes, and microemulsions—can be used to regulate drug release rates, thereby supporting sustained-release drug delivery systems.
To achieve these goals, the analysis of food materials using advanced instrumental techniques such as HPLC-MS/MS, NMR, IR and GC-MS will play a crucial role in determining the composition, content, and characterization of lipids. Contributions on innovative or improved methods for lipid extraction and purification are also welcome. Furthermore, submissions are encouraged on topics including the identification of naturally occurring lipids, structural modifications via enzymatic or chemical processes, and efficient separation techniques for enhancing lipid purity.
Additionally, this issue seeks studies on lipid oxidation inhibition through antioxidants, the development of ways to preserve taste and texture while reducing calorie content, and methods for isolating, purifying, and concentrating functional lipid ingredients from food resources. These advancements are pivotal for the food industry and lay the foundation for further exploration in the field of food lipids.
We invite researchers to contribute to this Special Issue of Foods by sharing insights and findings on advances in food lipids.
Dr. Ki-Teak Lee
Dr. Jung-Ah Shin
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 250 words) can be sent to the Editorial Office for assessment.
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
- functional lipid ingredients
- lipid structural modification
- solid lipid nanoparticle
- liposome
- purification and isolation
- fat replacers
- quantitative analysis
- phospholipids
- fat-soluble vitamins
- lipid oxidation
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