Edible Fats and Oils: Composition, Properties and Nutrition
A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Food Physics and (Bio)Chemistry".
Deadline for manuscript submissions: 31 December 2025 | Viewed by 22
Special Issue Editors
Interests: edible oil; chemistry, oxidative stability; bioactivity; extraction
Special Issues, Collections and Topics in MDPI journals
Interests: edible oil; chemistry, oxidative stability; bioactivity; extraction; phenolics; bioactive compounds; food analysis
Special Issues, Collections and Topics in MDPI journals
Special Issue Information
Dear Colleagues,
The Special Issue “Edible Fats and Oils: Composition, Properties and Nutrition” aims to present a comprehensive overview of current research on plant- and seed-derived oils, highlighting their compositional complexity, functional properties, nutritional relevance, and processing innovations. As global demand grows for minimally processed, functionally enriched lipids, novel sources such as rosehip seed oil, coffee oil, chia, flax, and cold-pressed blends are garnering interest alongside traditional oils like olive oil. This issue invites contributions that explore extraction methods (e.g., cold-pressing, supercritical CO2, microwave-assisted), lipidomic profiling, oxidative stability, and the roles of bioactive compounds such as phenolics, tocopherols, and unsaponifiable matter. We welcome papers on sensory quality, health benefits (e.g., anti-inflammatory, antioxidant effects), authentication, and application of oils in food, cosmetic, and nutraceutical contexts. Special emphasis will be placed on interdisciplinary approaches spanning chemistry, nutrition, processing technologies, and sustainability. Through this collective effort, the Special Issue will foster academic and industrial insights into optimizing the quality and health potential of edible fats and oils across global food systems.
Dr. Anna Prescha
Dr. Magdalena Grajzer
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
- edible oils
- fatty acid composition
- lipid oxidation
- bioactive lipids
- nutritional properties
- food processing
- oil stability
- health effects
- lipid analysis
- dietary fats
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