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New Challenges in Nutrition and Safety of Oil and Fat
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New Challenges in Nutrition and Safety of Oil and Fat

A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Food Nutrition".

Deadline for manuscript submissions: closed (10 March 2024) | Viewed by 1132

Special Issue Editors

Dr. Yunping Yao

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Guest Editor
State Key Laboratory of Food Nutrition and Safety, Key Laboratory of Food Nutrition and Safety, Ministry of Education, College of Food Science and Engineering, Tianjin University of Science & Technology, Tianjin 300457, China
Interests: vegetable oil; animal oil and fat; utilization of functional oils; oil processing; oil nutrition; oil safety; oxidation; flavor; composition; lipid metabolism
Dr. Cong Sun

E-Mail Website
Guest Editor
College of Food Science and Engineering, Henan University of Technology, Zhengzhou 450001, China
Interests: functional lipids; fatty acids; oil–fat modification; special oil for food; polyphenols; process optimization
Dr. Jun Jin

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Guest Editor
International Joint Research Laboratory for Lipid Nutrition and Safety, School of Food Science and Technology, Jiangnan University, No. 1800 Lihu Avenue, Wuxi 214122, China
Interests: fatty acids; triacylglycerol; specialty fat; oil nutrition; oil safety
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

The nutrition and safety of oil and fat are currently a social focus. Oil or fat is an important part of our diet, which is a significant source of fatty acids and various trace functional components. Oil or fat plays a vital role in regulating human health. The components in oil or fat are closely related to our nutritional health. Oil and fat nutrition is a priority research area of lipid science.

Moderate processing is the development direction of oil engineering research. Moderate processing not only ensures the safety of oil, but also reduces the loss of healthy and beneficial fat concomitants. Future oil and fat will not only provide basic nutrition, but also give specific health functions to people.

For this reason, this Special Issue of Foods is focused on the nutrition and safety of oil and fat due to advanced technologies, special equipment or new cognitions.

Dr. Yunping Yao
Dr. Cong Sun
Dr. Jun Jin
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

  • oil nutrition
  • oil safety
  • oil and fat processing
  • healthy oils

Published Papers (1 paper)

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Research

15 pages, 3524 KiB  
Article
Study of the Antioxidant Capacity and Oxidation Products of Resveratrol in Soybean Oil
by Yunping Yao, Huiping Yuan, Chen Chen, Jia Liang and Changmo Li
Foods 2024, 13(1), 29; https://doi.org/10.3390/foods13010029 (registering DOI) - 20 Dec 2023
Viewed by 767
Abstract
Resveratrol (3,5,4′-trihydroxystilbene), a naturally occurring polyphenol that is widely utilized in functional food due to its antioxidant, anti-inflammatory, anti-cancer and anti-aging properties. In the present study, the antioxidant capacity and oxidation products of resveratrol in soybean oil were investigated. The antioxidant activity of [...] Read more.
Resveratrol (3,5,4′-trihydroxystilbene), a naturally occurring polyphenol that is widely utilized in functional food due to its antioxidant, anti-inflammatory, anti-cancer and anti-aging properties. In the present study, the antioxidant capacity and oxidation products of resveratrol in soybean oil were investigated. The antioxidant activity of resveratrol was evaluated by employing various in vitro antioxidant assays such as DPPH scavenging activities, ferric reducing abilities (FRAP) and oxygen radical absorbance capacity (ORAC). Furthermore, monitoring the peroxide value and the acid value of soybean oil with the addition of 200–1000 μg/g of resveratrol at 60 and 180 °C. It was found that when the concentration of resveratrol in soybean oil was 600 µg/g, the antioxidant capacity was most effective. Resveratrol and its thermal degradation products were identified using liquid chromatography–mass spectrometry (LC–MS) and gas chromatography–mass spectrometry (GC–MS). There were seven nonvolatile oxidation products with mass-to-charge ratios of 138.03, 171.04, 185.10, 157.03, 436.13, 244.07 and 306.09 kg/C and two volatile oxidation products with mass-to-charge ratios of 100.05 and 158.13 kg/C were identified. The research findings may provide essential information for the development of resveratrol as functional oils in future. Full article
(This article belongs to the Special Issue New Challenges in Nutrition and Safety of Oil and Fat)
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