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Lipidology
Special Issues
Technologies and Quality Control of Lipid-Based Foods
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Technologies and Quality Control of Lipid-Based Foods

A special issue of Lipidology (ISSN 2813-7086).

Deadline for manuscript submissions: closed (15 September 2024) | Viewed by 4796

Special Issue Editors

Prof. Dr. Stavros I. Lalas

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Guest Editor
Department of Food Science and Nutrition, University of Thessaly, Terma N. Temponera Str., 43100 Karditsa, Greece
Interests: food lipids; food analysis; pulsed electric field; cloud point extraction; deep eutectic solvents; humic and fulvic acids
Special Issues, Collections and Topics in MDPI journals
Dr. Theodoros G. Chatzimitakos

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Guest Editor
Department of Food Science and Nutrition, University of Thessaly, Terma N. Temponera Str., 43100 Karditsa, Greece
Interests: antioxidant compounds; bioactive compounds; sample preparation; extraction; nanomaterials; metabolomics
Special Issues, Collections and Topics in MDPI journals
Dr. Vassilis Athanasiadis

E-Mail Website
Guest Editor
Department of Food Science and Nutrition, University of Thessaly, Terma N. Temponera Str., 43100 Karditsa, Greece
Interests: functional foods; polyphenols; antioxidants; public health; nutritional evaluation; natural product extracts
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

As the field of food science advances, there is an increasing focus on the technological aspects and quality control of lipid-based foods. Lipid-based foods play a crucial role in our diets, providing essential nutrients and contributing to sensory attributes that enhance the overall eating experience. However, in order to ensure the safety, nutritional value, and sensory quality of these foods, it is imperative to gain a comprehensive understanding of their composition, processing techniques, and quality assessment methods. Therefore, we are pleased to invite you to contribute to a Special Issue that aims to explore the technologies and quality control of lipid-based foods, with a particular emphasis on scientific advancements and innovative approaches.

This Special Issue seeks to review the latest research in the field of lipid-based foods, focusing on technological advancements, analytical techniques, and quality control measures. We welcome the submission of original research articles and reviews, encompassing a wide range of related topics. Contributions that provide insights into the underlying scientific principles, innovative methodologies, and practical applications related to the technologies and quality control of lipid-based foods are highly encouraged.

We invite researchers, scientists, and industry experts from various disciplines to share their expertise and contribute to this Special Issue. By pooling together diverse perspectives and cutting-edge research, we aim to foster advancements in lipid-based food science and facilitate the development of high-quality, nutritious, and safe food products.

Prof. Dr. Stavros I. Lalas
Dr. Theodoros G. Chatzimitakos
Dr. Vassilis Athanasiadis
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. Lipidology is an international peer-reviewed open access quarterly 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 1000 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

  • lipid-based foods technologies
  • quality control
  • analytical techniques
  • lipid composition
  • processing methods
  • sensory evaluation
  • oxidative stability

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Further information on MDPI's Special Issue polices can be found here.

Published Papers (3 papers)

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Research

17 pages, 2941 KiB  
Article
Exploration of High-Nutritional-Quality Vegetable Oil Blend with Enhanced Oxidative Stability as a Frying Medium Substitute for Palm Oil
by Vassilis Athanasiadis, Theodoros Chatzimitakos, Dimitrios Kalompatsios, Eleni Bozinou and Stavros I. Lalas
Lipidology 2024, 1(1), 75-91; https://doi.org/10.3390/lipidology1010006 - 1 Aug 2024
Viewed by 1309
Abstract
Blending is a commonly utilized technique for enhancing the oxidative stability, nutritional quality, and physicochemical properties of vegetable oils. This study explored the potential of a vegetable oil blend consisting of common seed oils (sunflower, soybean, rapeseed, cottonseed, and corn oils), through partial [...] Read more.
Blending is a commonly utilized technique for enhancing the oxidative stability, nutritional quality, and physicochemical properties of vegetable oils. This study explored the potential of a vegetable oil blend consisting of common seed oils (sunflower, soybean, rapeseed, cottonseed, and corn oils), through partial least squares analysis, as a substitute for palm oil in the food preparation sector. Oxidative stability assays were conducted initially and after 14 and 28 days of incubation at 60 °C. These assays included radical inhibition activities between the optimal blended oil and palm oil through DPPH• inhibition activity and thermal stability via accelerated oxidation conditions with Rancimat (110 °C, 15 L/h) and conjugated diene and triene formation. The impact of each oil was assessed through correlation analyses and Pareto plots. The optimal blended oil consisted of soybean/sunflower/cottonseed/corn oils at a ratio of 2:1:4:4. It had an induction period (i.e., full rancidity) vastly enhanced to 5.38 h but was statistically significantly lower than the stable palm oil by ~50%. Prior to thermal incubation, the blended oil was more potent in inhibiting DPPH•, as it recorded 139.83 μmol of Trolox equivalents per kg of oil, ~53% more than palm oil. The conjugated diene and triene concentrations were similar for both oils at ~15 and ~7 mmol/kg oil, respectively. The Fourier-Transform Infrared spectra revealed the prevalence of cis fatty acids in the optimal oil blend and trans fatty acids in palm oil, indicating an enhancement in the nutritional quality of the vegetable oil blend. The results of the study could provide a nutritional oil blend that could be used as a substitute for palm oil in the food industry. Full article
(This article belongs to the Special Issue Technologies and Quality Control of Lipid-Based Foods)
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22 pages, 2578 KiB  
Article
Impact of Endogenous Lipids on Mechanical Properties of Wheat Gluten Fractions, Gliadin and Glutenin, under Small, Medium, and Large Deformations
by Gamze Yazar, Jozef L. Kokini and Brennan Smith
Lipidology 2024, 1(1), 30-51; https://doi.org/10.3390/lipidology1010004 - 16 Apr 2024
Cited by 1 | Viewed by 989
Abstract
The individual viscoelastic responses of gluten proteins and their lipid-removed counterparts were studied under mixing deformations and small, medium, and large deformations selected in the Large Amplitude Oscillatory Shear (LAOS) sweeps. During Farinograph mixing, gliadin reached the 500 BU consistency line after 3.6 [...] Read more.
The individual viscoelastic responses of gluten proteins and their lipid-removed counterparts were studied under mixing deformations and small, medium, and large deformations selected in the Large Amplitude Oscillatory Shear (LAOS) sweeps. During Farinograph mixing, gliadin reached the 500 BU consistency line after 3.6 ± 0.4 min, while the highest consistency recorded for lipid-removed gliadin was 268 ± 8.4 BU, suggesting a reduction in the water absorption of gliadin in the absence of lipids. The affinity of glutenin to water increased in the absence of lipids, as development time was reached 11 min earlier for lipid-removed glutenin. Under small LAOS strains, tanδ of gliadin remained constant with the removal of lipids, while glutenin’s elasticity decreased (tanδ increased) in the absence of lipids at high frequencies. Intracycle strain-stiffening behavior (e3/e1 > 0) of gliadin increased under medium deformations with high frequency and decreased under low-frequency large deformations as lipids were removed, while this response decreased for glutenin with the removal of lipids only under high-frequency medium and large deformations. Under large LAOS strains, the clockwise rotation of the Lissajous–Bowditch curves for gliadin in the absence of lipids suggested higher intercycle strain-softening and shear-thinning, while the counter-clockwise rotation of the curves for glutenin in the absence of lipids suggested lower intercycle strain-softening and shear-thinning. These results revealed the influence of endogenous lipids on the viscous-dominated response of gliadin and to the elastic-dominated response of glutenin, while balancing the intracycle strain-stiffening behaviors of these gluten proteins especially under large deformations. Full article
(This article belongs to the Special Issue Technologies and Quality Control of Lipid-Based Foods)
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12 pages, 1746 KiB  
Article
1H Nuclear Magnetic Resonance, Infrared, and Chemometrics in Lipid Analysis of Brazilian Edible-Oil-Based Nutraceuticals
by Igor S. Flores, Daniel L. R. Annunciação, Vinícius S. Pinto and Luciano M. Lião
Lipidology 2024, 1(1), 18-29; https://doi.org/10.3390/lipidology1010003 - 2 Apr 2024
Cited by 1 | Viewed by 1339
Abstract
Edible oils have commercial and nutritional value due to the presence of essential fatty acids. They can be consumed fresh in the form of capsules known as nutraceuticals. The quality of such products is of interest to the consumer. In this context, this [...] Read more.
Edible oils have commercial and nutritional value due to the presence of essential fatty acids. They can be consumed fresh in the form of capsules known as nutraceuticals. The quality of such products is of interest to the consumer. In this context, this study describes a method based on high-resolution nuclear magnetic resonance (NMR) and Fourier-transform mid-infrared spectroscopic analysis (FTIR), combined with statistical analyses, to differentiate different edible oils used as nutraceuticals in Brazil by fatty acid content. Through the analysis of 1H NMR spectra, the levels of saturated and unsaturated fatty acids in edible oils were characterized and quantified. Statistical analysis of the data confirmed the real distinctions between nutraceutical raw materials, with emphasis on ω-9, ω-6, and ω-3 fatty acids. The analytical approach presented also demonstrates the potential to identify the origin (animal or vegetable) of edible oils used as nutraceuticals. Full article
(This article belongs to the Special Issue Technologies and Quality Control of Lipid-Based Foods)
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