New Insights into Lipid Oxidation in Foods
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 (30 April 2022) | Viewed by 21774
Special Issue Editors
Interests: food lipid characterization; lipid oxidation; frying oils; fish lipids; compounds showing antioxidant/pro-oxidant activity; food enrichment; oxygenated alpha,beta-unsaturated aldehydes; in vitro gastrointestinal digestion; thermo-oxidation; oxidative stability; food processing and storage; nuclear magnetic resonance; gas chromatography; headspace solid-phase microextraction; Fourier transform infrared spectroscopy
Special Issues, Collections and Topics in MDPI journals
Interests: food lipid characterization; lipid composition; lipid stability; compounds showing antioxidant/pro-oxidant activity; lipid oxidation; lipid thermodegradation; food processing and storage; frying oils; oxygenated alpha,beta-unsaturated aldehydes; nuclear magnetic resonance; gas chromatography; headspace solid-phase microextraction; Fourier transform infrared spectroscopy
Special Issues, Collections and Topics in MDPI journals
Special Issue Information
Dear Colleagues,
Due to its economic and health-related implications, in the last years many food scientists have devoted their efforts to studying lipid oxidation reactions during food processing and storage. These reactions not only provoke a reduction of food nutritional and sensorial value, but they can also generate compounds which can be potentially toxic for human health. During lipid oxidation, very complex reactions take place as a result of the incorporation of oxygen into the triglyceride structures, leading to the generation of very reactive compounds, such as hydroperoxides. These latter are unstable and decompose to produce a myriad of new products such as oxylipins of very different nature that may exert harmful health effects, or volatile compounds that can cause flavour deterioration, among others.
Despite the fact that this complex reaction has been subject of study for many years, there are still many aspects of lipid oxidation that still remain unknown, such as the mechanisms through which the reaction evolves and the identity of many of the compounds generated. Furthermore, it is well known that the nature and concentration of the compounds formed in this complex process depend on several factors, like food lipid nature, the degradative conditions and the presence of compounds that can exert antioxidant or prooxidant activity. However, there is still much research work to be done in order to clarify how each of those factors affect the process.
In this context, in order to better understand this complex reaction, further research is needed to shed light on the above-mentioned issues by using not only classical methodologies, but also more advanced techniques that are able to provide more detailed information.
Dr. Encarnación Goicoechea
Dr. Ainhoa Ruiz-Aracama
Guest Editors
Manuscript Submission Information
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Keywords
- Lipid oxidation
- Oxidation compounds
- Oxylipins
- Flavour deterioration
- Food processing and storage
- Antioxidant activity
- Prooxidant activity
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