Advances in Edible Oil Processing

During the last decades, environmental concerns have pushed the food industry to find sustainable solutions in terms of the efficient use of natural resources and the development of eco-friendly processes and products, following the principles of a circular economy and biorefinery concepts. In the field of edible oil processing in particular, novel technologies have been developed to avoid the use of highly pollutant organic solvents and chemicals, high-temperatures, and chemical catalysts, as well as to produce novel lipids with improved functional and bioactive properties. In these novel products, the use of either traditional or non-traditional lipid sources from agro-wastes or by-product origins have been explored. These strategies meet consumers’ concerns about what they eat and about the impact of the diet on their health and wellness. Therefore, in this Special Issue, we aim to publish innovative research and review papers on the advances in edible oil processing. Hot topics of interest will include, but not be limited to, the following:

1. Enzyme-catalyzed processes (e.g., enzyme-assisted aqueous extraction methods, enzymatic degumming, and enzyme-catalyzed production of structured lipids);
2. Emerging physical extraction techniques (e.g., ultrasound-assisted extraction, microwave-assisted extraction, infrared-assisted extraction, pressurized-liquid extraction, membrane separation, pulsed electric field, etc.);
3. Green solvent extractions (e.g., subcritical aqueous extraction, supercritical fluid extraction, etc.);
4. Innovative processes in olive oil extraction technology;
5. Contaminants mitigation technology;
6. Novel products (e.g., edible oils from non-conventional sources, from agro-wastes, or by-products, enriched in natural bioactive compounds or flavoring agents; oleogels; oleofoams; and structured lipids).

Dr. Suzana Ferreira-Dias
Prof. Xuebing Xu
Dr. Fátima Peres
Guest Editors

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