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Antioxidants
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Lipid oxidation in Food and Biological Systems: Analytical Approaches, Mitigation...
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Lipid oxidation in Food and Biological Systems: Analytical Approaches, Mitigation Strategies and Health Status

A special issue of Antioxidants (ISSN 2076-3921).

Deadline for manuscript submissions: closed (31 March 2020) | Viewed by 13167

Special Issue Editors

Dr. Vito Verardo

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Guest Editor
1. Department of Nutrition and Food Science, Campus of Cartuja, University of Granada, 18011 Granada, Spain
2. Institute of Nutrition and Food Technology ‘José Mataix’, Biomedical Research Center, University of Granada, Avda del Conocimiento sn., 18100 Armilla, Granada, Spain
Interests: antioxidants; natural product chemistry; antioxidant activity; phytochemicals; lipids; lipid oxidation
Special Issues, Collections and Topics in MDPI journals
Dr. Celia Rodriguez Perez

E-Mail Website
Guest Editor
1. Department of Nutrition and Food Science, University of Granada, Campus of Cartuja, 18011 Granada, Spain
2. Institute of Nutrition and Food Technology ‘José Mataix’, Biomedical Research Center, University of Granada, Avda del Conocimiento sn., 18100 Armilla, Granada, Spain
3. Instituto de Investigación Biosanitaria ibs.GRANADA, 18012 Granada, Spain
Interests: bioactive compounds; functional foods; nutrition; antioxidants; dietary patterns; metabolomics
Special Issues, Collections and Topics in MDPI journals
Dr. Federica Pasini

E-Mail Website
Guest Editor
Department of Agricultural and Food Sciences of the University of Bologna, Bologna, Italy
Interests: chemical analysis; chromatography; phytochemicals; contaminants; cereals; pasta and baked goods; byproducts; lipids
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

Lipids include a large and diverse group of compounds that are present in different foods and that contribute to their nutritional and sensory value; moreover, their functions in vivo include storing energy, signaling, and acting as structural components of cell membranes.

Lipid peroxidation occurred in biological systems due to the effect of oxidative stress and free radicals on lipid compounds. The in vivo accumulation of oxidized lipid products is related to the development of several diseases.

Foods used for human consumption contain lipids (only a few food products are devoid of lipids) and lipid oxidation has a major effect on food quality, decreases the commercial shelf-life, deteriorates sensory properties, and reduces consumer acceptability, and also has unhealthy effects on humans because it increases oxidative stress.

Consumers are continuously demanding healthy foods in order to avoid the harmful effects of lipid oxidation products. To reach this goal, different strategies are adopted in food production and human food. The positive roles of dietary antioxidants in food and biological systems against lipid oxidation have been demonstrated. However, the food industry is also adopting other mitigation strategies (based on mild technologies) in order to limit the lipid oxidation.

Against this background, this Special Issue will cover a selection of recent research topics and current review articles related to the determination of lipid oxidation in food and biological systems (in vitro and in vivo), including omic approaches, and the strategies to limit it.

Potential topics include, but are not limited to the following:

  • Lipid oxidation determination using different analytical approaches in food and biological system
  • Detection of lipid changes during food processing and shelf-life, including the formation of unhealthy compounds
  • Relationship between lipid oxidized products and “health and disease”
  • Effects of antioxidant compounds and other technological strategies (i.e., active packaging, mild technologies, food emulsions, etc.) on lipid oxidation in food
  • Effects of antioxidant compounds on lipid peroxidation in vitro and in vivo systems
  • Similarities and differences of photo-oxidation, enzyme-catalyzed oxidation and free radical oxidation and their involvement in lipid oxidation of foods
  • The involvement of iron-catalyzed and heme-pigment-catalyzed oxidation in meat.

Papers are published upon acceptance, regardless of the Special Issue publication date.

Dr. Vito Verardo
Dr. Celia Rodriguez Perez
Dr. Federica Pasini
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. Antioxidants is an international peer-reviewed open access monthly 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.

Published Papers (3 papers)

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Research

18 pages, 1532 KiB  
Article
Correlating Volatile Lipid Oxidation Compounds with Consumer Sensory Data in Dairy Based Powders during Storage
by Holly J. Clarke, Maurice G. O’Sullivan, Joseph P. Kerry and Kieran N. Kilcawley
Antioxidants 2020, 9(4), 338; https://doi.org/10.3390/antiox9040338 - 20 Apr 2020
Cited by 30 | Viewed by 4947
Abstract
Lipid oxidation (LO) is a recognised problem in dairy powders due to the formation of volatile odour compounds that can negatively impact sensory perception. Three commercial dairy powders, fat-filled whole milk powder (FFWMP), skim milk powder (SMP), and infant milk formula (IMF), stored [...] Read more.
Lipid oxidation (LO) is a recognised problem in dairy powders due to the formation of volatile odour compounds that can negatively impact sensory perception. Three commercial dairy powders, fat-filled whole milk powder (FFWMP), skim milk powder (SMP), and infant milk formula (IMF), stored under different conditions (21 °C, 37 °C, or 25 °C with 50% humidity), were evaluated by consumer acceptance studies, ranked descriptive sensory analysis, and LO volatile profiling using headspace solid phase microextraction gas chromatography mass spectrometry (HS-SPME GCMS) over 16 weeks. Significant (p = 0.001) differences in the concentration of LO compounds and sensory perception were evident between sample types in the different storage conditions. The sensory acceptance scores for FFWMP and SMP remained stable throughout storage in all conditions, despite the increased perception of some LO products. The IMF sample was perceived negatively in each storage condition and at each time point. Overall increases in hexanal, heptanal, and pentanal correlated with “painty”, “oxidised”, “cooked”, and “caramelised” attributes in all samples. The concentration of some LO volatiles in the IMF was far in excess of those in FFWMP and SMP. High levels of LO volatiles in IMF were presumably due to the addition of polyunsaturated fatty acids (PUFA) in the formulation. Full article
(This article belongs to the Special Issue Lipid oxidation in Food and Biological Systems: Analytical Approaches, Mitigation Strategies and Health Status)
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26 pages, 1808 KiB  
Article
The Effect of Diet Supplementation with Pomegranate and Bitter Melon on Lipidomic Profile of Serum and Cancerous Tissues of Rats with Mammary Tumours
by Agnieszka Białek, Małgorzata Jelińska, Małgorzata Białek, Tomasz Lepionka, Małgorzata Czerwonka and Marian Czauderna
Antioxidants 2020, 9(3), 243; https://doi.org/10.3390/antiox9030243 - 17 Mar 2020
Cited by 10 | Viewed by 2660
Abstract
The aim of this study was to present overall lipid profile of organisms with ongoing neoplastic process and applied diet supplementation with pomegranate seed oil (PSO) and bitter melon extract (BME). The following were quantified in serum and cancerous tissues of rats suffering [...] Read more.
The aim of this study was to present overall lipid profile of organisms with ongoing neoplastic process and applied diet supplementation with pomegranate seed oil (PSO) and bitter melon extract (BME). The following were quantified in serum and cancerous tissues of rats suffering from mammary tumours: fatty acids, conjugated fatty acids and sterols, their oxidised metabolites (malondialdehyde and oxysterols) and lipoxygenase (LOX) metabolites of polyunsaturated fatty acids. The obtained results indicate that abnormalities in lipid metabolism accompany neoplastic process. These differences concern all classes of lipids and most pathways of their transformation, with the special emphasis on lipid peroxidation and LOX-mediated metabolism. Cancer process appears to be so detrimental that it may conceal positive influence of dietary modifications. The lack of anticarcinogenic properties of PSO and BME in this model may be due to their antioxidant properties or elevated levels of conjugated linoleic acids (CLA), which change CLA isomer activity from anti- to pro-tumorigenic. As CLA are the product of conjugated linolenic acids (CLnA) endogenous metabolism, high CLA levels may be explained by applied diet enrichment. Full article
(This article belongs to the Special Issue Lipid oxidation in Food and Biological Systems: Analytical Approaches, Mitigation Strategies and Health Status)
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15 pages, 629 KiB  
Article
Impact of Sodium Nitrite Reduction on Lipid Oxidation and Antioxidant Properties of Cooked Meat Products
by Małgorzata Karwowska, Anna Kononiuk and Karolina M. Wójciak
Antioxidants 2020, 9(1), 9; https://doi.org/10.3390/antiox9010009 - 21 Dec 2019
Cited by 28 | Viewed by 4623
Abstract
Oxidation processes are responsible for reduction of the sensory and nutritional quality of meat and meat products, thus affecting consumer acceptance. The use of sodium nitrite in meat processing is an important factor limiting these changes. Therefore, eliminating this substance from the recipe [...] Read more.
Oxidation processes are responsible for reduction of the sensory and nutritional quality of meat and meat products, thus affecting consumer acceptance. The use of sodium nitrite in meat processing is an important factor limiting these changes. Therefore, eliminating this substance from the recipe of meat products to increase their nutritional value is not an easy challenge. The aim of this study was to determine the effect of sodium nitrite reduction on the lipid oxidation (peroxide value, thiobarbituric acid reactive substances), and color parameters (CIE L*a*b*, total heme pigment and heme iron, nitrosylmyoglobin) in cooked meat products during 15 days of vacuum storage. The antioxidant properties of products and isolated peptides (2,2-azino-bis-3-ethylbenzothiazoline-6-sulfonic acid (ABTS•), 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity, ferric-reducing antioxidant power) were also evaluated. Experimental material included four different sample groups of cooked meat products produced with various percentages of sodium nitrite (0, 50, 100, and 150 mg kg−1). It was shown that the sodium nitrite dose had no statistically significant effect on lightness (L*) and redness (a*) values, as well as nitrosylmyoglobin content. Along with decreasing the share of sodium nitrite in the samples, the thiobarbituric acid reactive substances (TBARS) value increased from 0.43 mg kg−1 for samples with 150 mg kg−1 at day 0 to 3.14 mg kg−1 for samples without nitrite at day 15. The total ABTS scavenging capacity of the cooked meat samples was in the range 2.48 to 4.31 eqv. mM Trolox per g of product throughout the entire storage period. During storage, the ferric-reducing antioxidant power of samples with nitrite increased from 0.25 to 0.38 eqv. mg/mL ascorbic acid per g of product. In conclusion, reduction of nitrite to the level of 50 mg kg−1 seemed to be comparable with the traditional use of nitrite in meat products in terms of the physicochemical properties and properties related to lipid oxidation, as well as total antioxidant capacity and peptide antioxidant capacity. Full article
(This article belongs to the Special Issue Lipid oxidation in Food and Biological Systems: Analytical Approaches, Mitigation Strategies and Health Status)
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