Special Issue "Cold – Pressed Oils and Use of By-Products of Oil Pressing in Food Applications"

A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Nutraceuticals, Functional Foods, and Novel Foods".

Deadline for manuscript submissions: closed (20 November 2023) | Viewed by 3524

Special Issue Editors

Faculty of Food Technology, Institute of Food Sciences, Warsaw University of Life Sciences—SGGW, Warsaw, Poland
Interests: oils and fats (chemistry and technology); cold-pressed oils (quality, safety and technology); camelina oil; hemp oil; the use of oil pressing by-products in food production
Faculty of Food Technology, Institute of Food Sciences, Warsaw University of Life Sciences—SGGW, Warsaw, Poland
Interests: chemistry and technology of edible oils; cold pressed and virgin oils; roasting of oilseeds; quality and oxidative stability; fatty acid composition; bioactive compounds; frying; oil antioxidants
Special Issues, Collections and Topics in MDPI journals
Faculty of Food Technology, Institute of Food Sciences, Warsaw University of Life Sciences—SGGW, Warsaw, Poland
Interests: oxidative stability and quality of cold-pressed oils; instrumental methods of fat stability assessment; bioactive compounds; plant extracts; natural antioxidants

Special Issue Information

Dear Colleagues,

One of the most important challenges of our time is the need for a renewed focus on the problem of resource efficiency, especially in food production. This trend—related to the circular economy—is particularly relevant for the recycling of byproducts. In this context, significant research is currently being carried out in oil pressing.

The cold pressing of oils is an environmentally friendly approach to their processing. The quality and safety of the obtained oils are primarily influenced by the raw material (its physico-chemical factors, fatty acid composition, and bioactive compounds content), the oil pressing and purifying process, or its storage conditions. The byproduct is a press cake, which has high nutritional value and can be a valuable component in food production. Thanks to the management of press cakes, cold pressing may be in line with a "zero waste" ideology.

Currently, many research teams are conducting research related to the use of press cakes in various food applications (confectionery, pastry production, vegetable substitutes for meat products, pasta production, yoghurts, etc.). Researchers are creating innovative food products that use the byproducts of vegetable oils. Sharing our research results in this Special Issue can help food producers look at byproducts differently and use them in new food applications.

In this Special Issue, we invite researchers to contribute original research and review articles that analyse and describe the nutritional quality and bioactive compounds in cold-pressed oils and their byproducts. Research covering the use of such byproducts in food applications is of particular interest.

The impact factor of Foods is 5.561, and the journal consistently publishes high-quality manuscripts. We believe that Foods is an excellent forum for the publication of your research.

The submission deadline is February 2023. You are invited to submit your manuscripts between the present and the deadline; papers will be published on an ongoing basis after processing. Please prepare submissions in compliance with the instructions we provide for our authors. For more details about the submission process, please see https://www.mdpi.com/journal/foods/instructions.

Articles will be subject to peer review, and participation in the peer review process is not a guarantee of manuscript acceptance. Foods is a fully open access journal, and articles are subject to the charges described in the author guidelines.

We invite you to contact the Section Managing Editor of Foods Serena Wang: serena.wang@mdpi.com, if you are interested in this project.

Dr. Katarzyna Ratusz
Prof. Dr. Małgorzata Wroniak
Dr. Edyta Symoniuk
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. Foods is an international peer-reviewed open access semimonthly 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.

Keywords

  • antioxidative effect
  • circular economy
  • cold-pressed oils
  • functional properties
  • nutraceutical
  • oil cake and meals
  • physicochemical
  • cold-pressed press cake
  • recycling of byproducts
  • zero waste

Published Papers (2 papers)

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Research

16 pages, 1159 KiB  
Article
Capsaicin Rich Low-Fat Salad Dressing: Improvement of Rheological and Sensory Properties and Emulsion and Oxidative Stability
Foods 2023, 12(7), 1529; https://doi.org/10.3390/foods12071529 - 04 Apr 2023
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Abstract
This study aimed to investigate the potential use of cold-pressed hot pepper seed oil by-product (HPOB) in a low-fat salad dressing to improve its rheological properties, emulsion, and oxidative stability. The total phenolic content (TPC), the 2,2-Diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity, and CUPRIC [...] Read more.
This study aimed to investigate the potential use of cold-pressed hot pepper seed oil by-product (HPOB) in a low-fat salad dressing to improve its rheological properties, emulsion, and oxidative stability. The total phenolic content (TPC), the 2,2-Diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity, and CUPRIC reducing antioxidant capacity (CUPRAC) values were 317.4 mg GAE/100 g, 81.87%, and 6952.8 mg Trolox/100 g, respectively. The capsaicin, dihydrocapsaicin, and total carotenoid content were 175.8 mg/100 g, 71.01 mg/100 g, and 106.3 µg/g, respectively. All emulsions indicated shear-thinning, viscoelastic solid-like behavior, and recoverable characteristics, which were improved via enrichment with HPOB. The thermal loop test showed that the low-fat sample formulated with 3% HPOB indicated little change in the G* value, showing that it exhibited high emulsion stability. The induction period values (IP) of the salad dressing samples containing HPOB (between 6.33 h and 8.33 h) were higher than the IP values of the control samples (3.20 h and 2.58 h). The enrichment with HPOB retarded the formation of oxidative volatile compounds of hexanal, nonanal, and 1-octene-3-ol. According to the results presented in this study, HPOB could be effectively used in a low-fat salad dressing to enhance its rheological characteristics and oxidative stability. Full article
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20 pages, 4679 KiB  
Article
The Influence of the Addition of Hemp Press Cake Flour on the Properties of Bovine and Ovine Yoghurts
Foods 2023, 12(5), 958; https://doi.org/10.3390/foods12050958 - 24 Feb 2023
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Abstract
Hemp press cake flour (HPCF) is a by-product of hemp oil production rich in proteins, carbohydrates, minerals, vitamins, oleochemicals, and phytochemicals. The purpose of this study was to investigate how the addition of HPCF to bovine and ovine plain yoghurts at concentrations of [...] Read more.
Hemp press cake flour (HPCF) is a by-product of hemp oil production rich in proteins, carbohydrates, minerals, vitamins, oleochemicals, and phytochemicals. The purpose of this study was to investigate how the addition of HPCF to bovine and ovine plain yoghurts at concentrations of 0%, 2%, 4%, 6%, 8%, and 10% could change the physicochemical, microbiological, and sensory properties of the yoghurts, focusing on the improvement of quality and antioxidant activity, and the issue of food by-products and their utilisation. The results showed that the addition of HPCF to yoghurts significantly affected their properties, including an increase in pH and decrease in titratable acidity, change in colour to darker, reddish or yellowish hue, and a rise in total polyphenols and antioxidant activity during storage. Yoghurts fortified with 4% and 6% HPCF exhibited the best sensory properties, thus maintaining viable starter counts in the yoghurts during the study period. There were no statistically significant differences between the control yoghurts and the samples with 4% added HPCF in terms of overall sensory score while maintaining viable starter counts during the seven-day storage. These results suggest that the addition of HPCF to yoghurts can improve product quality and create functional products and may have potential in sustainable food waste management. Full article
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