Special Issue "Advances in Processing Technology and the Storage Quality of Edible Oils"
Deadline for manuscript submissions: 15 October 2023 | Viewed by 646
Interests: edible oil; chemistry; oxidative stability; bioactivity; extraction; phenolics; bioactive compounds; food analysis
Interests: edible oil; chemistry; oxidative stability; bioactivity; extraction
Special Issues, Collections and Topics in MDPI journals
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 Grajze
Dr. Anna Prescha
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.
- antioxidant capacity
- cold-pressed seed oils
- oxidative stability
- shelf life
- lipid oxidation
- supercritical carbon dioxide extraction
- differential scanning calorimetry