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Advances in Processing Technology and the Storage Quality of Edible...
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Advances in Processing Technology and the Storage Quality of Edible Oils

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

Deadline for manuscript submissions: closed (10 September 2024) | Viewed by 5258

Special Issue Editors

Dr. Magdalena Grajzer

E-Mail Website
Guest Editor
Department of Dietetics and Food Science, Wroclaw Medical University, Borowska 211, 50-556 Wrocław, Poland
Interests: edible oil; chemistry; oxidative stability; bioactivity; extraction; phenolics; bioactive compounds; food analysis
Dr. Anna Prescha

E-Mail Website
Guest Editor
Department of Dietetics and Food Science, Wroclaw Medical University, Borowska 211, 50-556 Wrocław, Poland
Interests: edible oil; chemistry; oxidative stability; bioactivity; extraction
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

Vegetable oils are a valuable component of a well-balanced daily diet. There is a plethora of evidence for the health-promoting effects of vegetable oils both consumed and applied topically. Scientists are particularly interested in vegetable oils rich in polyunsaturated fatty acids, especially α-linolenic acid, which is deficient in the modern diet.

The high content of polyunsaturated fatty acids may contribute to the high susceptibility of such oil to oxidation. The rate of oil oxidation, in addition to the composition of fatty acids, is affected by factors such as storage method, exposure to light and temperature, and access to oxygen. The presence of ingredients with antioxidant properties, such as tocopherols, squalene, carotenoids and polyphenols, as well as pro-oxidant substances such as chlorophylls or metal ions, is also important for the durability of the oil. The composition of vegetable oils depends primarily on the origin of the botanical raw material and the method of its production. Knowing the detailed composition of the oil is important not only because of its potential pro-health effect, which may be influenced by the unique content of micronutrients of the non-acylglycerol fraction, but also because of the assessment of oil quality. The method of recovering oil from seeds must be considered when producing oils with health-improving effects and of good quality.

The present Special Issue of Foods aims to compile state-of-the-art research, including original and review contributions, focused on the advances in the technology of oil recovery and the storage quality of edible oils.

Dr. Magdalena Grajzer
Dr. Anna Prescha
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

  • antioxidants
  • antioxidant capacity
  • cold-pressed seed oils
  • oxidative stability
  • shelf life
  • lipid oxidation
  • supercritical carbon dioxide extraction
  • differential scanning calorimetry

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Published Papers (3 papers)

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Research

21 pages, 5458 KiB  
Article
Nutraceutical Prospects of Pumpkin Seeds: A Study on the Lipid Fraction Composition and Oxidative Stability Across Eleven Varieties
by Magdalena Grajzer, Weronika Kozłowska, Iwan Zalewski, Adam Matkowski, Justyna Wiland-Szymańska, Monika Rękoś and Anna Prescha
Foods 2025, 14(3), 354; https://doi.org/10.3390/foods14030354 - 22 Jan 2025
Cited by 1 | Viewed by 880
Abstract
The oxidative stability of nutritive and bioactive lipids is essential for their functionality. This study evaluated the potential of lipid fractions from pumpkin seeds obtained from eleven high-performing cultivars of Cucurbita maxima Duchesne, C. pepo L., and C. moschata Duchesne cultivated in Poland, [...] Read more.
The oxidative stability of nutritive and bioactive lipids is essential for their functionality. This study evaluated the potential of lipid fractions from pumpkin seeds obtained from eleven high-performing cultivars of Cucurbita maxima Duchesne, C. pepo L., and C. moschata Duchesne cultivated in Poland, aiming to evaluate their stability for nutraceutical applications. This study investigated the intrinsic relationship between chemical composition and oxidative stability to identify cultivars with promising functional potential and commercial value. The fatty acid, sterol, and lipid antioxidant profiles were characterized using gas chromatography (GC), GC–mass spectrometry (GC-MS), and ultra-high-performance liquid chromatography (UPLC), respectively. Antiradical activity was assessed via the DPPH assay, and oxidative stability was evaluated using differential scanning calorimetry (DSC). The oils exhibited high levels of polyunsaturated fatty acids (PUFAs) (59.5–68.6%), with n-6/n-3 fatty acid ratios ranging from 66.5 to 211.6. The lipid extracts contained up to 97.1% Δ7-sterols, while key antioxidants included squalene (616.6–3092.0 mg/kg) and γ-tocopherol (54.1–423.6 mg/kg). Notably, the C. pepo cultivar ‘Moonshine’ was the least abundant in these bioactive compounds. The carotenoid content ranged from 5.7 to 19.4 mg/kg across the extracts. Among the studied cultivars, ‘Show Winner’ and ‘Pink Jumbo Banana’ (C. maxima) stood out as promising candidates for nutraceutical applications due to their elevated levels of tocopherols, carotenoids, and squalene. A moderate n-6/n-3 fatty acid ratio (100–170), coupled with balanced levels of γ-tocopherol and squalene, was found to significantly enhance the oxidative stability of pumpkin seed lipids. These lipid fractions also show potential as stabilizing additives for oils rich in α-linolenic acid but deficient in natural antioxidants. Full article
(This article belongs to the Special Issue Advances in Processing Technology and the Storage Quality of Edible Oils)
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16 pages, 1066 KiB  
Article
Formulation of a High-Quality Cold-Pressed Vegetable Oil (Virgin) Based on a Blend of Four Oilseeds
by Ibtissame Guirrou, Abderraouf El Antari, Abdelhay El Harrak and Abdelghani Nabloussi
Foods 2024, 13(21), 3347; https://doi.org/10.3390/foods13213347 - 22 Oct 2024
Viewed by 1751
Abstract
Vegetable oils are crucial for the human diet, providing energy and essential fatty acids. This study investigates the formulation of a high-quality cold-pressed vegetable oil blend from rapeseed, sunflower, sesame, and safflower, chosen for their agronomic benefits, cost-effectiveness, and reduced environmental impact. For [...] Read more.
Vegetable oils are crucial for the human diet, providing energy and essential fatty acids. This study investigates the formulation of a high-quality cold-pressed vegetable oil blend from rapeseed, sunflower, sesame, and safflower, chosen for their agronomic benefits, cost-effectiveness, and reduced environmental impact. For the first time, this study is carried out in order to enhance the nutritional profile of these blend oils compared to commercial oils. The study’s results showed that all formulated blend oils had higher total polyphenol and flavonoid content. Specifically, the blend of 1/2 rapeseed, 1/4 sunflower, 1/8 sesame, and 1/8 safflower had an oil yield ranging from 37 to 39% and was rich in total polyphenols (18 mg GAE/100 g), total flavonoids (2 mg/g), antioxidant activities (52%), oleic acid (46.4%), and saturated fatty acids (11%), with a balanced omega-6/omega-3 ratio (2.5). Consuming this blend oil offers a healthier choice rich in nutrients and natural antioxidants. This could open new market opportunities and cater to the growing demand for healthier oil options, especially since it is extracted without a refining process. Further research could focus on the sensory attributes and consumer acceptance of these blend oils to ensure market success, noting that sesame and sunflower involve agreeable pronounced aromas. Full article
(This article belongs to the Special Issue Advances in Processing Technology and the Storage Quality of Edible Oils)
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16 pages, 22767 KiB  
Article
Improving the Technology of Primary Purification of the Safflower Oil Using Secondary Products of Processing on a Biological Basis
by Bauyrzhan Iskakov, Mukhtarbek Kakimov, Rafał Kudelski, Maigul Mursalykova, Amirzhan Kassenov, Zhuldyz Satayeva, Serik Kardenov, Zhanar Kalibekkyzy, Ayaulym Mustafayeva, Aidyn Igenbayev and Michał Bembenek
Foods 2023, 12(17), 3275; https://doi.org/10.3390/foods12173275 - 31 Aug 2023
Cited by 4 | Viewed by 2017
Abstract
Safflower oil is a very valuable product for the body and human health. It is rich in macro- and microelements, vitamins and minerals, and also has antioxidant properties. The primary purification of safflower oil is an important stage of its production and directly [...] Read more.
Safflower oil is a very valuable product for the body and human health. It is rich in macro- and microelements, vitamins and minerals, and also has antioxidant properties. The primary purification of safflower oil is an important stage of its production and directly affects the quality of the final product and its storage ability. Purifying safflower oil using a combination of filtration and sedimentation processes in an experimental cone-shaped centrifuge is a new direction in its processing. The purpose of this study was to determine the effects of flax fiber as a filter material for safflower oil. The Akmai variety of the safflower was tested. The results showed that the quality indicators of safflower oil before and after filtration through flax fiber are different. The amount of unsaturated fatty acids such as oleic (18.31 ± 0.874%) and cis-linoleic acid (82.52 ± 1.854%) increased, as well as the content of arginine (2.1), tyrosine (0.57), methionine (0.4), cystine (2.5), tryptophan (2.6), and other amino acids (in oil g per 100 g of protein). The increase in the total amount of phenols (322.12 ± 6 mgEAG/kg of oil) was observed, which directly caused the higher antioxidant activity (42.65 ± 8%) of the safflower oil. These results demonstrate that flax fiber can enrich safflower oil. To find the optimal conditions for safflower oil centrifugation in a cone-shaped sedimentary-filtering centrifuge, the thickness of the flax fiber and the distance between the inner and outer perforated filter rotor were tested. It was found that the optimal and effective thickness of the flax fiber is 1.5 × 107 nm, while the thickness of the sediment is 0.5 × 107 nm. Full article
(This article belongs to the Special Issue Advances in Processing Technology and the Storage Quality of Edible Oils)
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