Search for Articles:
Title / Keyword
Author / Affiliation / Email
Journal
Article Type
 
 
Advanced Search
 
Section
Special Issue
Volume
Issue
Number
Page
 
5.8
5.2
Journals
Foods
Special Issues
Lipophilic Additives, Contaminants and Veterinary Drug Residues in Foods
share announcement

Lipophilic Additives, Contaminants and Veterinary Drug Residues in Foods

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

Deadline for manuscript submissions: 20 June 2024 | Viewed by 2089

Special Issue Editor

Prof. Dr. Shimin Wu

E-Mail Website
Guest Editor
Department of Food Science and Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai, China
Interests: food chemical safety and quality

Special Issue Information

Dear Colleagues,

Lipids are a fundamental constituent of food and can be found in all food ingredients and processed foods without artificial skimming. They also carry fat-soluble toxins from additives used in food processing, pesticides used in farming, and harmful compounds in the environment and packaging materials. These substances enter the food chain with lipids and are likely to be ingested. Improper processing can also lead to the oxidation, decomposition, and polymerization of lipids and their lipid-soluble concomitants, which can greatly affect the final quality and safety of the food product. The Joint FAO/WHO Expert Committee on Food Additives (JECFA) was established in 1956 by the United Nations Food and Agriculture Organization and the World Health Organization to focus on the assessment of food safety risks associated with additives, contaminants, toxins, and veterinary drug residues. Experts in the field are welcomed and invited to contribute research papers or reviews related to fat-soluble substances in food and their risks. Related topics include but are not limited to the following:

  • Residues of fat-soluble pesticides and natural hazards in plant oils and nuts
  • Pesticide residues and persistent organic pollutants in edible vegetable oils
  • Veterinary drug and hormone residues in land animal fats such as butter, lard, lamb fat, chicken fat, and duck fat
  • Persistent organic pollutants in marine bio-oils
  • Antioxidants and crystal inhibitors in cooking oils
  • Trans fatty acids, oxidized triglycerides, glycidyl esters, and 3-monochloropropane-l,2-diol esters in infant formula, margarine, shortening, and frying oil
  • Fat-soluble additives in fatty foods, beverages, and flavoured sauces
  • Dietary exposure and safety assessment of fat-soluble hazards

Prof. Dr. Shimin Wu
Guest Editor

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

  • lipophilic food additives
  • persistent organic pollutants
  • oils and fats
  • oilseeds, pesticides
  • veterinary drug residues

Published Papers (2 papers)

Download All Papers
Order results
Result details
Show export options expand_more Show export options expand_less
Select all
Export citation of selected articles as:

Research

17 pages, 3074 KiB  
Article
Nanoliposome-Mediated Encapsulation of Chlorella Oil for the Development of a Controlled-Release Lipid-Lowering Formulation
by Lanlan Tu, Jihao Zeng, Xue Bai, Ziyun Wu, Jinhong Wu and Shannan Xu
Foods 2024, 13(1), 158; https://doi.org/10.3390/foods13010158 - 02 Jan 2024
Viewed by 913
Abstract
Chlorella oil nanoliposomes (CO-NLP) were synthesized through ultrasonic injection with ethanol, and their physicochemical properties and hypolipidemic efficacy were systematically investigated. The results revealed that the mean particle size of CO-NLP was 86.90 nm and the encapsulation efficiency (EE) was 92.84%. Storage conditions [...] Read more.
Chlorella oil nanoliposomes (CO-NLP) were synthesized through ultrasonic injection with ethanol, and their physicochemical properties and hypolipidemic efficacy were systematically investigated. The results revealed that the mean particle size of CO-NLP was 86.90 nm and the encapsulation efficiency (EE) was 92.84%. Storage conditions at 4 °C were conducive to the stability of CO-NLP, maintaining an EE of approximately 90% even after 10 days of storage. The release profile of CO-NLP adhered more closely to the first-order kinetic model during in vitro assessments, exhibiting a slower release rate compared to free microalgae oil. In simulated in vitro digestion experiments, lipolytic reactions of CO-NLP were observed during intestinal digestion subsequent to nanoliposome administration. Notably, the inhibitory effect of CO-NLP on cholesterol esterase activity was measured at 85.42%. Additionally, the average fluorescence intensity of nematodes in the CO-NLP group was 52.17% lower than in the control group at a CO-NLP concentration of 500 μg/mL, which suggests a pronounced lipid-lowering effect of CO-NLP. Therefore, the CO-NLP exhibited characteristics of small and uniform particle size, elevated storage stability, gradual release during intestinal digestion, and a noteworthy hypolipidemic effect. These findings designate CO-NLP as a novel lipid-lowering active product, demonstrating potential for the development of functional foods. Full article
(This article belongs to the Special Issue Lipophilic Additives, Contaminants and Veterinary Drug Residues in Foods)
►▼ Show Figures

Figure 1

10 pages, 2608 KiB  
Article
Occurrence, Concentration and Toxicity of 54 Polycyclic Aromatic Hydrocarbons in Butter during Storage
by Jianqiang Lan and Shimin Wu
Foods 2023, 12(24), 4393; https://doi.org/10.3390/foods12244393 - 06 Dec 2023
Viewed by 800
Abstract
Polycyclic aromatic hydrocarbons (PAHs) are a class of highly carcinogenic compounds with a lipophilic nature. This study investigated the characterization of PAH24 contamination in twenty-one types of butter and five types of margarines using the QuEChERS pretreatment coupled with GC-QqQ-MS. Additionally, low-temperature storage [...] Read more.
Polycyclic aromatic hydrocarbons (PAHs) are a class of highly carcinogenic compounds with a lipophilic nature. This study investigated the characterization of PAH24 contamination in twenty-one types of butter and five types of margarines using the QuEChERS pretreatment coupled with GC-QqQ-MS. Additionally, low-temperature storage experiments were conducted to explore the variations in oxidation index as well as the PAH levels. The results revealed that PAH24 concentrations in butter and margarine were 50.75–310.64 μg/kg and 47.66–118.62 μg/kg, respectively. The PAH4 level in one type of butter reached 11.24 μg/kg beyond the EU standards. Over 160 days of storage at 4 °C, acid value (AV), peroxide value (POV), and acidity significantly increased, while malondialdehyde (MDA) content and carbonyl value (CGV) fluctuated. Concentrations of PAH24 and oxidized PAHs (OPAHs) experienced a notable reduction of 29.09% and 63.85%, respectively. The slow reduction in naphthalene (NaP) indicated the dynamic nature of PAHs during storage. However, the toxic equivalency quotients (TEQs) decreased slightly from a range of 0.65–1.90 to 0.39–1.77, with no significant difference. This study contributes to the understanding of variations in PAHs during storage, which is of great significance for food safety. Full article
(This article belongs to the Special Issue Lipophilic Additives, Contaminants and Veterinary Drug Residues in Foods)
►▼ Show Figures

Figure 1

Show export options expand_more Show export options expand_less
Select all
Export citation of selected articles as:
 
Displaying articles 1-2
Back to TopTop