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Foods
Special Issues
Analysis of Lipids in Foods: Nutritional Properties and Processing Impacts
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Analysis of Lipids in Foods: Nutritional Properties and Processing Impacts

A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Food Analytical Methods".

Deadline for manuscript submissions: 30 September 2025 | Viewed by 1627

Special Issue Editors

Dr. Jun Jin

E-Mail Website
Guest Editor
School of Food Science and Technology, Jiangnan University, No. 1800 Lihu Avenue, Wuxi 214122, China
Interests: specialty fats; whipping cream; food emulsion; chocolate; esterification
Special Issues, Collections and Topics in MDPI journals
Dr. Siyu Zhang

E-Mail Website
Guest Editor Assistant
College of Food Science and Engineering, Northwest A&F University, Xianyang 712100, China
Interests: structured lipid; antioxidant; chemical analysis; biotechnology
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

Food lipids not only provide energy and essential fatty acids for life but also supply various micronutrients, e.g., tocopherols, sterols, and polyphenols. In particular, micronutrients are incredibly important for the quality of edible fats and oils, as well as the prevention and treatment of chronic diseases. However, both fatty acids and micronutrients are affected by oil processing, mainly refining, fractionation, blending, and esterification. The processing may change their health benefits. Therefore, precise qualitative and quantitative analyses for these liposoluble nutrients are necessary to monitor, control, and upgrade the processing techniques. Also, advanced analytical methods are useful to study the mechanism of lipid metabolism, which contributes to developing functional foods and health care foods for infants, children, adolescents, and older people, etc., as well as foods for special medical purposes for people with chronic health problems.

Dr. Jun Jin
Guest Editor

Dr. Siyu Zhang
Guest Editor Assistant

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

  • fatty acid
  • micronutrient
  • lipid metabolism
  • functional foods
  • foods for special medical purposes

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Published Papers (2 papers)

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Research

14 pages, 4349 KiB  
Article
Effect of Freeze Drying and Hot Air Drying on the Composition and Bioactivities of Lipids from Razor Clam Sinonovacula constricta
by Dexu Wang, Runjia Chang, Changyu Liu, Jiaxun Li, Jibin Liu, Ning Li, Yun Zhang, Xiaobin Li, Peihai Li and Kechun Liu
Foods 2025, 14(6), 915; https://doi.org/10.3390/foods14060915 - 7 Mar 2025
Viewed by 581
Abstract
Razor clams, which are rich in diverse lipids, are notable for their unique health benefits and functional properties. This study comprehensively characterized and compared the composition and bioactivities of razor clam lipids after freeze drying (FD) and hot air drying (HD) using UPLC-MS/MS-based [...] Read more.
Razor clams, which are rich in diverse lipids, are notable for their unique health benefits and functional properties. This study comprehensively characterized and compared the composition and bioactivities of razor clam lipids after freeze drying (FD) and hot air drying (HD) using UPLC-MS/MS-based lipidomics and zebrafish models. Lipidomics analysis identified 1056 lipids classified into five lipid classes, among which glycerophospholipid (GP) was the most abundant, accounting for 57.39% of the total lipids. The total lipids were also grouped into 24 lipid subclasses, including dominated triglycerides, phosphatidylethanolamines, and phosphatidylcholines. Differential lipid species were identified between the FD, HD, and fresh (FS) sample groups, with 174, 141, and 154 species differing between FD vs. FS, HD vs. FS, and FD vs. HD, respectively. The antithrombotic, anti-inflammatory, and antioxidant activities of lipids extracted from FD, HD, and FS razor clams were evaluated using the zebrafish model. Lipids from FD and FS razor clams exhibited all bioactivities at some concentrations, while HD lipids showed antithrombotic and anti-inflammatory activities but lacked antioxidant activity. In summary, the lipid composition and bioactivities of fresh razor clams were altered following FD and HD processes, with significant differences observed between the two methods. These findings underscore the nutritional value of fresh razor clams after processing and provide insights for developing razor clam products. Full article
(This article belongs to the Special Issue Analysis of Lipids in Foods: Nutritional Properties and Processing Impacts)
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11 pages, 2351 KiB  
Article
Mangosteen Seed Fat: A Typical 1,3-Distearoyl-Sn-2-Linoleoyl-Glycerol-Rich Fat and Its Effects on Delaying Chocolate Fat Bloom
by Xueying Hou, Yuhang Chen, Lai Wei and Jun Jin
Foods 2025, 14(4), 557; https://doi.org/10.3390/foods14040557 - 7 Feb 2025
Viewed by 571
Abstract
Mangosteen seed fat (MSF), a novel tropical seed fat, predominantly comprises 1,3-distearoyl-2-linoleoyl-glycerol (StLSt) and 1,3-distearoyl-2-oleoyl-glycerol (StOSt). The fat was blended with cocoa butter (CB) in proportions of 5%, 25% and 60% in the present study, and the binary blends achieved acceptable miscibility. It [...] Read more.
Mangosteen seed fat (MSF), a novel tropical seed fat, predominantly comprises 1,3-distearoyl-2-linoleoyl-glycerol (StLSt) and 1,3-distearoyl-2-oleoyl-glycerol (StOSt). The fat was blended with cocoa butter (CB) in proportions of 5%, 25% and 60% in the present study, and the binary blends achieved acceptable miscibility. It was indicated that StLSt could be mixed well with the symmetrical monounsaturated triacylglycerols in CB, especially StOSt, 1-palmitoyl-2-oleoyl-3-stearoyl-glycerol (POSt) and 1,3-dipalmitoyl-2-oleoyl-glycerol (POP). Although the solid fat contents of the binary blends gradually decreased with the addition of MSF, which resulted from low-melting triacylglycerols in MSF, the well-compatible fat matrix contributed to keeping their desirable melting behaviors and hardness at hot temperatures. A chocolate fat bloom test showed that replacing CB with 25–60% MSF improved fat-bloom-resistant stabilities effectively. The effective steric hindrance of StLSt crystals may improve fat compatibilities and further delay liquid–oil migration and recrystallization in chocolates during temperature fluctuations. Full article
(This article belongs to the Special Issue Analysis of Lipids in Foods: Nutritional Properties and Processing Impacts)
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