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Lipids, Proteins and Bioactive Peptides in Food: A Themed Issue Dedicated to Dr. José M. Lorenzo

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A special issue of Biomolecules (ISSN 2218-273X). This special issue belongs to the section "Biomacromolecules: Lipids".

Deadline for manuscript submissions: closed (15 March 2023) | Viewed by 31186

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Dr. Daniel Franco Ruiz

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Guest Editor

Department of Chemical Engineering, University of Santiago de Compostela, 15705 A Coruña, Spain
Interests: food chemistry; analytical chemistry; food technology; sensory analysis; natural antioxidants; proteomics
Special Issues, Collections and Topics in MDPI journals

Dr. Mirian Pateiro

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Guest Editor

Centro Tecnológico de la Carne de Galicia, rúa Galicia n° 4, Parque Tecnológico de Galicia, San Cibrao das Viñas, 32900 Ourense, Spain
Interests: food technology; functional food; bioactive compounds; natural antioxidants; meat quality; emerging technologies; healthier meat products
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

This issue is dedicated to Dr. José Manuel Lorenzo. He is PhD in Food Science and Technology from University of Vigo and one the most influential researchers in the field of Food Science. His short but intense career gives him a great experience in the meat sector, recognized in 2021 by the Expertscape ranking as the world's leading expert on meat, meat products and food technology. In addition, it gives him the second place in "Food" and the seventh "Food preservation". Moreover, José M. Lorenzo was elected as the top 2% of scientists – Ranking University of Standford. He also holds the third place as most cited researcher among all Spanish researchers in this fields. The quality and impact of his scientific production stands out: He has published over 600 papers in refereed journals, twelve international books and one national, over 75 international book chapters, one patent (“Elaboration process of “Cecina” for cattle and equine”) and participated in almost 300 national and international congresses. He serves as associate editor of five prestigious journals, where he has edited several Special Issues to create more discussion around key aspects of functional food development: innovative technologies, functional ingredients, and food safety and quality.

Dr. José M. Lorenzo began his scientific career in the Department of Food Science and Technology at the University of Vigo, first as researcher scholarship, and then as academic researcher since April 2006. In 2007 joined the Centro Tecnológico de la Carne staff as Head of Research of New Products, Processes and Food Packaging Development Area, where leads a multidisciplinary team of researchers and technicians, being his main research lines: (i) Reduction of additives in meat products; (ii) Development of new healthier meat products; (iii) Use of agri-food industries by-products as potential sources to obtain valuable and bioactive compounds; (iv) Use of emerging and green technologies (supercritical fluid extraction and pulse electric fields) for the recovery of biological active compounds from several plant matrices and by-products; (v) Incorporation of bioactive compounds and development of functional foods; and (vi) Use of active packaging to protect foods against oxidative degradation. Since then, he has developed an intense collaboration with the industrial sector, private companies, and research institutions as PI of several projects of R&D and innovation in Food Science area, with emphasis in Healthier and Functional Foods development.

His continuous efforts to promote the scientific developments in these fields has led him to create the collaborative scientific network Healthy Meat (funded by CYTED), which is composed of 140 experts and highly cited researchers in Food Science located in reputed Iberoamerican research centers and universities. His leadership in this network led to numerous scientific publications, press releases, articles to technical magazines, scientific meetings, and posts in social media, which highlights his activities to connect researchers, professionals, students, and the general public with advances in the development of Healthier and Functional Meat Products. In addition, he coordinates a comprehensive and quality training plan through a quality and international doctoral program, complemented by a mobility program between institutions that are working with functional foods. He has directed several theses, as well as he coordinates the projects of undergraduate students to obtain their academic degree in Food Science and Technology.

This Special Issue “Lipids, Proteins and Bioactive Peptides in food: A Themed Issue Dedicated to Dr. José M. Lorenzo” will focus on advanced research lipids and proteins in food, with particular attention on these compounds as functional ingredients to develop healthier foods.

Dr. Daniel Franco Ruiz
Dr. Mirian Pateiro
Guest Editors

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Keywords

food applications
functional foods
novel lipid sources
healthy lipids
nutritive value
bioactive peptides
lipidomics
peptidomics
bioactivity and bioaccessibility

Published Papers (12 papers)

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14 pages, 2319 KiB

Open AccessArticle

Influence of Fish Handling Practices Onboard Purse Seiners on Quality Parameters of Sardines (Sardina pilchardus) during Cold Storage

by Tibor Janči, Tonka Gauta, Predrag Putnik, Danijel Kanski and Mario Lovrinov

Biomolecules 2023, 13(2), 192; https://doi.org/10.3390/biom13020192 - 17 Jan 2023

Cited by 1 | Viewed by 1903

Abstract

Small pelagic fish are a rich source of high-quality proteins and omega-3 fatty acids, but they are highly perishable due to the activity of microorganisms, endogenous enzymes, and oxidation processes that affect their muscle tissues during storage. This study focused on analyzing the influence of fish handling practices onboard vessels on sensory quality attributes, pH, water holding capacity, TVB-N, proteolytic changes, and lipid oxidation in sardine muscle tissue during cold storage. Experiments were conducted onboard fishing vessels during regular work hours, with added consistency, accounting for similar sardine sizes (physiological and reproductive stages) under similar environmental conditions. Traditional handling practices, e.g., boarding the catch with brail nets and transporting the fish in plastic crates with flake ice, were compared with the use of modified aquaculture pumps for boarding the catch and transporting it in isothermic boxes submerged in ice slurry. Results confirmed significant differences in the parameters among the different fishing vessels, although no significant differences were found between the two methods of fish handling on board the vessels. The study also confirmed a higher rate of lipid oxidation in fish muscle due to physical damage and an increased degree of proteolysis in samples with lower muscle pH values. Full article

(This article belongs to the Special Issue Lipids, Proteins and Bioactive Peptides in Food: A Themed Issue Dedicated to Dr. José M. Lorenzo)

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17 pages, 2858 KiB

Open AccessArticle

Upcycling Fish By-Products into Bioactive Fish Oil: The Suitability of Microwave-Assisted Extraction

by José Pinela, Beatriz de la Fuente, Matilde Rodrigues, Tânia C. S. P. Pires, Filipa Mandim, André Almeida, Maria Inês Dias, Cristina Caleja and Lillian Barros

Biomolecules 2023, 13(1), 1; https://doi.org/10.3390/biom13010001 - 20 Dec 2022

Cited by 6 | Viewed by 1885

Abstract

The seafood industry is often left out of the food waste discussion, but this sector is no exception, as it generates large amounts of various by-products. This study aimed to explore the potential of the microwave-assisted extraction (MAE) technique to obtain high-quality oil from fish by-products. The independent variables, which were time (1–30 min), microwave power (50–1000 W), and solid/liquid ratio (70–120 g/L) were combined in a 20-run experimental design coupled with the response surface methodology (RSM) for process optimization. The obtained oil yield values were fitted to a quadratic equation to build the theoretical models, which were statistically validated based on statistical criteria and used to predict the optimal MAE condition. The oil yields were significantly affected by the three independent variables through linear, quadratic, and/or interactive effects. Compared to a conventional Soxhlet extraction (SE), the optimal MAE conditions allowed between 60 and 100% of oil to be recovered in less than 19 min and with less solvent consumption. The fatty acid profiles of the oils obtained through SE and optimized MAE were characterized by gas chromatography with flame ionizing detection (GC-FID) after a derivatization process. These oils were constituted mainly of health, beneficial unsaturated fatty acids, such as oleic, docosahexaenoic (DHA), linoleic, and eicosapentaenoic (EPA) acids, which were not affected (p > 0.05) by the extraction methods. Interestingly, the oils obtained through MAE showed the best microbial growth inhibition results may have been due to thermolabile compounds, preserved via this unconventional non-thermal method. The oils also exhibited anti-inflammatory effects via nitric oxide production inhibition and cytotoxic potential especially, against breast and gastric adenocarcinoma cells. However, the threshold of toxicity should be further investigated. Overall, this work emerges as a future-oriented approach to upcycling fish by-products into high-quality oils that can be used in the formulation of pet food and other products. Full article

(This article belongs to the Special Issue Lipids, Proteins and Bioactive Peptides in Food: A Themed Issue Dedicated to Dr. José M. Lorenzo)

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16 pages, 633 KiB

Open AccessArticle

Fatty Acids Profile and Antioxidant Properties of Raw Fermented Sausages with the Addition of Tomato Pomace

by Patrycja Skwarek and Małgorzata Karwowska

Biomolecules 2022, 12(11), 1695; https://doi.org/10.3390/biom12111695 - 16 Nov 2022

Cited by 4 | Viewed by 1764

Abstract

The aim of the study was to evaluate the effect of tomato pomace (TP) on physicochemical parameters and fatty acid profile as well as antioxidant properties of dry fermented sausages with a reduced content of nitrites. Four different sausage formulations were prepared: control sample, and samples with 0.5%, 1% and 1.5% addition of freeze-dried TP. The sausages were analyzed for: chemical composition, pH and water activity, fatty acid profile, color parameters, biogenic content, and number of lactic acid bacteria and Enterobacteriacea. The antioxidant properties were also assessed depending on the amount of TP used. The products were characterized by similar water activity and pH in the range of 0.877–0.895 and 4.55–4.81, respectively. The effect of the addition of freeze-dried TP on an increase in antioxidant activity along with an increase in the concentration of the additive was observed. This phenomenon was most likely due to the strong antioxidant properties of tomato as well as the high content of lycopene. The antimicrobial properties of TP in raw fermented sausages were also noted as the product with the highest concentration of pomace had the lowest number of Enterobacteriaceae. In addition, sausages with reduced levels of nitrites to which TP was added were characterized by a higher redness, which will probably have a positive impact on the assessment consumers make of them. The most promising results were obtained for the dry fermented sausage with 1.5% addition of TP. Full article

(This article belongs to the Special Issue Lipids, Proteins and Bioactive Peptides in Food: A Themed Issue Dedicated to Dr. José M. Lorenzo)

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14 pages, 1031 KiB

Open AccessArticle

Use of Olive and Sunflower Oil Hydrogel Emulsions as Pork Fat Replacers in Goat Meat Burgers: Fat Reduction and Effects in Lipidic Quality

by Iasmin Ferreira, Lia Vasconcelos, Ana Leite, Carmen Botella-Martínez, Etelvina Pereira, Javier Mateo, Seyedalireza Kasaiyan and Alfredo Teixeira

Biomolecules 2022, 12(10), 1416; https://doi.org/10.3390/biom12101416 - 03 Oct 2022

Cited by 8 | Viewed by 2417

Abstract

Diversified strategies to incorporate healthier lipids in processed meat products are being developed. Alternative fat sources to replace animal fat associated with the reduction of fat content are some of the methods used to obtain healthier meat products well recognized by consumers. In order to create a healthier product that can also be consumed in the Halal and Kosher consumer markets, an experimental study was developed to assess the effects of replacing the pork fat (4%) with the same amount of hydrogel emulsion incorporating olive oil or sunflower oil. Three burgers were randomly selected from each lot manufactured and analyzed in triplicate. Burgers were physicochemical analyzed for pH, water activity, composition, fatty acid profile, color, yield, texture, oxidative stability, and volatile compounds and compared according to the fat source. Burgers with hydrogel emulsions can be considered reduced-fat meat products with a healthier fatty acid profile than pork fat burgers. The use of hydrogel emulsions did not negatively affect the quality characteristics assessed in the product and improved the oxidative stability during the storage of cooked burgers. By the characteristics and formulations evaluated, the replacement of pork fat with olive oil hydrogel emulsion proved to be the most effective strategy for obtaining a healthier goat meat product. Full article

(This article belongs to the Special Issue Lipids, Proteins and Bioactive Peptides in Food: A Themed Issue Dedicated to Dr. José M. Lorenzo)

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15 pages, 2457 KiB

Open AccessArticle

Assessment of Lipid Quality in Commercial Omega-3 Supplements Sold in the French Market

by Federica Pasini, Ana Maria Gómez-Caravaca, Thierry Blasco, Jelena Cvejić, Maria Fiorenza Caboni and Vito Verardo

Biomolecules 2022, 12(10), 1361; https://doi.org/10.3390/biom12101361 - 23 Sep 2022

Cited by 3 | Viewed by 1683

Abstract

Supplementation of omega-3 fatty acids is considered a valuable strategy to supply the low intake of these fatty acids. Thus, the safety of the supplements is an important milestone. Because of that, we analyzed 20 unflavored supplements sold in the French market for fatty acid and triglyceride composition, for EPA and DHA, and for tocol content, as well as for oxidative status. This study found that only 2.5% of the supplements did not meet their label claims for omega-3 content. TAG analysis showed high variability among the triglyceride distribution, and the same trend was also noticed for the tocol content; in fact, a high variability of the distribution of the six tocols (four tocopherols and two tocotrienols) was found among the samples. Of the tested products, all of them complied with peroxide value, p-anisidine value, and Totox values established by the Global Organization for EPA and DHA Omega-3s (GOED) and were not oxidized. Full article

(This article belongs to the Special Issue Lipids, Proteins and Bioactive Peptides in Food: A Themed Issue Dedicated to Dr. José M. Lorenzo)

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14 pages, 3419 KiB

Open AccessArticle

Phenolics from Defatted Black Cumin Seeds (Nigella sativa L.): Ultrasound-Assisted Extraction Optimization, Comparison, and Antioxidant Activity

by Abdelkrim Gueffai, Diego J. Gonzalez-Serrano, Marios C. Christodoulou, Jose C. Orellana-Palacios, Maria Lopez S. Ortega, Aoumria Ouldmoumna, Fatima Zohra Kiari, Georgia D. Ioannou, Constantina P. Kapnissi-Christodoulou, Andres Moreno and Milad Hadidi

Biomolecules 2022, 12(9), 1311; https://doi.org/10.3390/biom12091311 - 16 Sep 2022

Cited by 13 | Viewed by 2853

Abstract

An ultrasound-assisted method was used for the extraction of phenolics from defatted black cumin seeds (Nigella sativa L.), and the effects of several extraction factors on the total phenolic content and DPPH radical scavenging activity were investigated. To improve the extraction efficiency of phenolics from black cumin seed by ultrasonic-assisted extraction, the optimal extraction conditions were determined as follows: ethanol concentration of 59.1%, extraction temperature of 44.6 °C and extraction time of 32.5 min. Under these conditions, the total phenolic content and DPPH radical scavenging activity increased by about 70% and 38%, respectively, compared with conventional extraction. Furthermore, a complementary quantitative analysis of individual phenolic compounds was carried out using the HPLC-UV technique. The phenolic composition revealed high amounts of epicatechin (1.88–2.37 mg/g) and rutin (0.96–1.21 mg/g) in the black cumin seed extracts. Ultrasonic-assisted extraction can be a useful extraction method for the recovery of polyphenols from defatted black cumin seeds. Full article

(This article belongs to the Special Issue Lipids, Proteins and Bioactive Peptides in Food: A Themed Issue Dedicated to Dr. José M. Lorenzo)

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13 pages, 6959 KiB

Open AccessArticle

Physicochemical and Techno-Functional Properties of Dried and Defatted Porcine Liver

by Blanca Abril, Eduardo A. Sánchez-Torres, Mònica Toldrà, Jose Benedito and Jose V. García-Pérez

Biomolecules 2022, 12(7), 926; https://doi.org/10.3390/biom12070926 - 01 Jul 2022

Cited by 2 | Viewed by 1459

Abstract

Porcine liver has a high nutritional value and is rich in proteins, minerals, and vitamins, making it an interesting co-product to alleviate the growing global demand for protein. The objective of this study was to analyze how the drying and defatting processes of porcine liver affect the physicochemical and techno-functional properties of its proteins. Two drying temperatures (40 and 70 °C) were studied, and dried samples were defatted using organic solvents. The drying process turned out to be an effective method for the stabilization of the protein fraction; however, when the drying temperature was high (70 °C), greater protein degradation was found compared to drying at a moderate temperature (40 °C). Regarding the defatting stage, it contributed to an improvement in certain techno-functional properties of the liver proteins, such as the foaming capacity (the average of the dried and defatted samples was 397% higher than the dried samples), with the degree of foaming stability in the liver dried at 40 °C and defatted being the highest (13.76 min). Moreover, the emulsifying capacity of the different treatments was not found to vary significantly (p > 0.05). Therefore, the conditions of the drying and defatting processes conducted prior to the extraction of liver proteins must be properly adjusted to maximize the stability, quality, and techno-functional properties of the proteins. Full article

(This article belongs to the Special Issue Lipids, Proteins and Bioactive Peptides in Food: A Themed Issue Dedicated to Dr. José M. Lorenzo)

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20 pages, 3033 KiB

Open AccessArticle

A Comparative Study of Milk Fat Extracted from the Milk of Different Goat Breeds in China: Fatty Acids, Triacylglycerols and Thermal and Spectroscopic Characterization

by Sameh A. Korma, Li Li, Wei Wei, Pengzhan Liu, Xinghe Zhang, Ibrahim A. Bakry, Peipei An, Khaled A. E. Abdrabo, Muhammad Faisal Manzoor, Muhammad Umair, Ilaria Cacciotti, José M. Lorenzo and Carlos Adam Conte-Junior

Biomolecules 2022, 12(5), 730; https://doi.org/10.3390/biom12050730 - 22 May 2022

Cited by 4 | Viewed by 2640

Abstract

Goat milk (GM) is an excellent alternative to cow milk and has recently been used in commercial infant formula preparation due to its superior fat composition. Here, the fatty acid (FA) composition, triacylglycerol (TAG) molecular species, thermal behavior and infrared spectra of extracted milk fat from the milk of the two main breeds of dairy goat bred in China (Guanzhong GM (GZG) and Xinong Saanen GM (XSG)) are investigated. Gas chromatography, Fourier-transform infrared spectroscopy, differential scanning calorimetry and ultra-performance convergence chromatography with quadrupole time-of-flight mass spectrometry are applied. The obtained results evidence significant fat compositional differences based on the breed that produced the considered GM. The major FAs in both GM fats were capric (C10:0), myristic (C14:0), palmitic (C16:0), stearic (C18:0) and oleic (C18:1 n-9c). GZG presented a higher content of medium-chain saturated FAs, while XSG had higher unsaturated FAs with higher ratios of L/Ln and n-6/n-3. A total of 339 and 359 TAGs were detected and quantified in GZG and XSG, and the major TAGs were those of m/z 740.6712 (14.10 ± 0.27%) and m/z 684.6094 (10.94 ± 0.02%), respectively. Milk TAGs of GZG and XSG showed 24–54 and 26–54 total acyl carbon numbers with a 0–4 and 0–5 double bond number at 68 and 72 various retention times, respectively. Thermal analysis showed that all GM fat samples melted below normal body temperature. Infrared spectra revealed higher absorption values of GZG milk fat. This study provides valuable information to the dairy industry sector about GM fat produced in China, assessing the appropriateness of Chinese GM fat to be applied in Chinese infant formula. Full article

(This article belongs to the Special Issue Lipids, Proteins and Bioactive Peptides in Food: A Themed Issue Dedicated to Dr. José M. Lorenzo)

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31 pages, 2374 KiB

Open AccessReview

Healthier Oils: A New Scope in the Development of Functional Meat and Dairy Products: A Review

by Carmen Botella-Martínez, José Ángel Pérez-Álvarez, Estrella Sayas-Barberá, Casilda Navarro Rodríguez de Vera, Juana Fernández-López and Manuel Viuda-Martos

Biomolecules 2023, 13(5), 778; https://doi.org/10.3390/biom13050778 - 30 Apr 2023

Cited by 4 | Viewed by 2322

Abstract

In the present day, it has been widely established that a high intake of animal fat that contains a high content of saturated fatty acids may cause several life-threatening diseases, including obesity, diabetes-type 2, cardiovascular diseases, as well as several types of cancer. In this context, a great number of health organizations and government agencies have launched campaigns to reduce the saturated fat content in foods, which has prompted the food industry, which is no stranger to this problem, to start working to develop foods with a lower fat content or with a different fatty acid profile. Nevertheless, this is not an easy task due to the fact that saturated fat plays a very important role in food processing and in the sensorial perception of foods. Actually, the best way to replace saturated fat is with the use of structured vegetable or marine oils. The main strategies for structuring oils include pre-emulsification, microencapsulation, the development of gelled emulsions, and the development of oleogels. This review will examine the current literature on the different (i) healthier oils and (ii) strategies that will be potentially used by the food industry to reduce or replace the fat content in several food products. Full article

(This article belongs to the Special Issue Lipids, Proteins and Bioactive Peptides in Food: A Themed Issue Dedicated to Dr. José M. Lorenzo)

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30 pages, 928 KiB

Open AccessReview

Biomolecules from Macroalgae—Nutritional Profile and Bioactives for Novel Food Product Development

by Laura E. Healy, Xianglu Zhu, Milica Pojić, Carl Sullivan, Uma Tiwari, James Curtin and Brijesh K. Tiwari

Biomolecules 2023, 13(2), 386; https://doi.org/10.3390/biom13020386 - 17 Feb 2023

Cited by 14 | Viewed by 3865

Abstract

Seaweed is in the spotlight as a promising source of nutrition for humans as the search for sustainable food production systems continues. Seaweed has a well-documented rich nutritional profile containing compounds such as polyphenols, carotenoids and polysaccharides as well as proteins, fatty acids and minerals. Seaweed processing for the extraction of functional ingredients such as alginate, agar, and carrageenan is well-established. Novel pretreatments such as ultrasound assisted extraction or high-pressure processing can be incorporated to more efficiently extract these targeted ingredients. The scope of products that can be created using seaweed are wide ranging: from bread and noodles to yoghurt and milk and even as an ingredient to enhance the nutritional profile and stability of meat products. There are opportunities for food producers in this area to develop novel food products using seaweed. This review paper discusses the unique properties of seaweed as a food, the processes involved in seaweed aquaculture, and the products that can be developed from this marine biomass. Challenges facing the industry such as consumer hesitation around seaweed products, the safety of seaweed, and processing hurdles will also be discussed. Full article

(This article belongs to the Special Issue Lipids, Proteins and Bioactive Peptides in Food: A Themed Issue Dedicated to Dr. José M. Lorenzo)

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19 pages, 681 KiB

Open AccessReview

Addition of Natural Extracts with Antioxidant Function to Preserve the Quality of Meat Products

by Elisa Rafaela Bonadio Bellucci, Camila Vespúcio Bis-Souza, Rubén Domínguez, Roberto Bermúdez and Andrea Carla da Silva Barretto

Biomolecules 2022, 12(10), 1506; https://doi.org/10.3390/biom12101506 - 18 Oct 2022

Cited by 15 | Viewed by 3050

Abstract

Antioxidants are used to prevent oxidation reactions and inhibit the development of unwanted sensory characteristics that decrease the nutritional quality, acceptance, and shelf-life of processed meat products, improving their stability. Synthetic antioxidants, although efficient, are related to the development of diseases because they present toxic and carcinogenic effects. Thus, researchers and the meat industry are studying natural alternatives to synthetic antioxidants to be used in meat products, thus meeting the demand of consumers who seek foods without additives in their composition. These natural extracts have compounds that exert antioxidant activity in different meat products by different mechanisms. Thus, this review work aimed to gather studies that applied natural extracts derived from different plant sources as possible antioxidants in meat products and their action in preserving the quality of these products. Full article

(This article belongs to the Special Issue Lipids, Proteins and Bioactive Peptides in Food: A Themed Issue Dedicated to Dr. José M. Lorenzo)

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21 pages, 713 KiB

Open AccessReview

Recent Advances in Analytical Methods for the Detection of Olive Oil Oxidation Status during Storage along with Chemometrics, Authenticity and Fraud Studies

by Maria Tarapoulouzi, Sofia Agriopoulou, Anastasios Koidis, Charalampos Proestos, Hesham Ali El Enshasy and Theodoros Varzakas

Biomolecules 2022, 12(9), 1180; https://doi.org/10.3390/biom12091180 - 25 Aug 2022

Cited by 9 | Viewed by 3309

Abstract

Olive oil is considered to be a food of utmost importance, especially in the Mediterranean countries. The quality of olive oil must remain stable regarding authenticity and storage. This review paper emphasizes the detection of olive oil oxidation status or rancidity, the analytical techniques that are usually used, as well as the application and significance of chemometrics in the research of olive oil. The first part presents the effect of the oxidation of olive oil during storage. Then, lipid stability measurements are described in parallel with instrumentation and different analytical techniques that are used for this particular purpose. The next part presents some research publications that combine chemometrics and the study of lipid changes due to storage published in 2005–2021. Parameters such as exposure to light, air and various temperatures as well as different packaging materials were investigated to test olive oil stability during storage. The benefits of each chemometric method are provided as well as the overall significance of combining analytical techniques and chemometrics. Furthermore, the last part reflects on fraud in olive oil, and the most popular analytical techniques in the authenticity field are stated to highlight the importance of the authenticity of olive oil. Full article

(This article belongs to the Special Issue Lipids, Proteins and Bioactive Peptides in Food: A Themed Issue Dedicated to Dr. José M. Lorenzo)

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