Digestion of Bioactive Main and Minor Food Lipids - Influent Factors and Bioaccessibility
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 (26 November 2021) | Viewed by 12420
Special Issue Editors
Interests: food lipid characterization; oxidative stability; lipid oxidation; thermo-oxidation; frying; derived oxidation compounds; alpha,beta-unsaturated oxygenated aldehydes and other oxylipins; effect of antioxidant/pro-oxidant compounds; in vitro digestion; bioaccessibility; food processing and storage; food enrichment; smoking; polycyclic aromatic hydrocarbons; volatile and non-volatile food components; gas chromatography/mass spectrometry; Fourier transform infrared spectroscopy; nuclear magnetic resonance; headspace solid-phase microextraction; direct immersion solid-phase microextraction
Interests: lipid oxidation; alpha,beta-unsaturated oxygenated aldehydes; compounds showing antioxidant/pro-oxidant activity; in vitro digestion; bioaccessibility; food lipids; fish; frying oils; thermo-oxidation; oxidative stability; food processing and storage; food enrichment; nuclear magnetic resonance; gas chromatography; Fourier transform infrared spectroscopy
Special Issue Information
Dear Colleagues,
Digestion of food lipid components has become a subject of major interest for scientists from disciplines such as nutrition and food science and technology due to its impact on human health. A great deal of work has therefore been done in recent years to increase the knowledge of both the bioaccessibility of several lipidic compounds and the factors influencing it, in order to increase the potential benefits derived from their absorption. For this purpose, in-depth study of the lipolysis reaction and related phenomena has been necessary. In addition, other chemical reactions such as the oxidation occurring under gastrointestinal conditions may also have a significant impact on lipid digestion and related health effects. Thus, investigations shedding light on the influence of factors such as the unsaturation degree and initial oxidative status of the involved lipids, the presence of other food components showing antioxidant or pro-oxidant activity, and the different digestion models employed on the oxidation extent are of great importance. Likewise, the study of oxylipin formation, including oxygenated aldehydes, as well as their identification and quantification, is of relevance, since this would allow not only evaluating the oxidation extent reached but also analyzing the relationships that are likely to occur between oxidation, lipase activity, lipolysis degree, and Maillard-type reactions. The influence of all the aforementioned factors on the digestibility, bioaccessibility, and bioavailability of major and minor lipid components and oxidation-derived compounds are also issues with nutritional or toxicological repercussions closely related to oxidation processes during digestion. Furthermore, the development of new techniques and the complementarity among the classic and the more advanced ones can contribute to our understanding of the above-mentioned topics.
This Special Issue is focused on studying lipid digestion, oxidation, and related reactions under digestion conditions, as well as the factors influencing their occurrence and the potential impact of food lipid components on health.
Kinds regards,
Prof. Dr. Maria D. Guillen
Dr. Bárbara Nieva-Echevarría
Guest Editors
Manuscript Submission Information
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Keywords
- gastrointestinal digestion
- lipid oxidation
- bioactive compounds
- antioxidants/pro-oxidants
- lipolysis extent
- digestibility
- lipase activity
- bioaccessibility
- toxic oxidation products
- nutritional implications
- cytotoxic studies
- advanced and classic techniques
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