Submit to Special Issue Submit Abstract to Special Issue Review for Foods Propose a Special Issue

Journal Menu

Journal Browser

► Journal Browser

Special Issue "Food Lipids — Chemistry, Nutrition and Biotechnology"

Print Special Issue Flyer
Special Issue Editors
Special Issue Information
Keywords
Published Papers

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

Deadline for manuscript submissions: 10 December 2023 | Viewed by 5975

Share This Special Issue

Special Issue Editors

Prof. Dr. Joanna Bryś

E-Mail Website
Guest Editor

Department of Chemistry, Institute of Food Sciences, Warsaw University of Life Sciences (WULS—SGGW), Nowoursynowska st. 166, 02-787 Warsaw, Poland
Interests: lipids; food analysis; food science and technology; fat; instrumental methods; gas chromatography; calorimetry
Special Issues, Collections and Topics in MDPI journals

Dr. Jolanta Małajowicz

E-Mail Website
Guest Editor

Institute of Food Sciences, Warsaw University of Life Sciences—SGGW, Warsaw, Poland
Interests: enzyme biosynthesis; the use of microorganisms in biotransformations and biocatalysis; enzymatic synthesis of aroma compounds (lactones, green note aroma compounds) and surfactants
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

Food lipids represent a major component of food as well as important structural and functional constituents of cells in biological systems. They are vital for human nutrition as they provide energy to the biological processes of the body and contain substances with high importance, such as essential fatty acids or fat-soluble vitamins. Furthermore, lipids are responsible for many desirable characteristics of foods, including the attributes of texture, structure, mouthfeel, flavor, and color. Generally, the quality of food is closely related to the quality of lipids.

This Special Issue is focused on the newest trends in food lipids research. We encourage scientists to bring the most updated information on emerging technologies to obtain valuable lipids, the lipid analysis of food products, the implication of different lipids in human health, the main degradative processes in and analytical methods for the quality of food, microbial lipid production, and the application as well as the role of lipids in the biotechnological production of flavor and fragrance compounds.

As the Guest Editors of this Special Issue, we look forward to reviewing your submissions on food lipids in terms of their structure and chemical properties, their impact on food quality and our health, and their potential biotechnological applications in the synthesis of food ingredients.

Suggested research problems include, but are not limited to, the following topics:

Analysis of the composition and structure of food lipids.
Characteristics of the physicochemical and thermal properties of food lipids.
Application of modern techniques to study the properties of food lipids.
Oxidative stability of food lipids.
The role of essential fatty acids in human nutrition.
Biotransformation and bioconversion reactions leading to obtaining lipid-derived fragrances.
The use of microorganisms and enzymes for food lipid modification.
Microbial lipid production.
Modern techniques of extracting oil from food.

Prof. Dr. Joanna Bryś
Dr. Jolanta Małajowicz
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

vegetable oils and animal fats
fatty acid composition
essential fatty acids
oxidative stability
instrumental methods
modern thermal techniques
modification of lipids
biotechnological application of lipids
microbial lipid production

Published Papers (4 papers)

Download All Papers

Order results

Result details

Show export options Show export options

Select all

Export citation of selected articles as:

Research

Open AccessArticle

Effect of Germination on Fatty Acid Composition in Cereal Grains

Fadwa Al-Taher

and

Boris Nemzer

Foods 2023, 12(17), 3306; https://doi.org/10.3390/foods12173306 - 02 Sep 2023

Viewed by 1086

Abstract

Sprouted grains are gaining popularity as functional food ingredients. This study aimed to evaluate the lipid and fatty acid composition of eight sprouted grains (millet, amaranth, quinoa, wheat, rye, barley, buckwheat, and oat). The method used was germination for up to 72 h at temperatures ranging from 19–23 °C. In general, the lipid content increased in the various grains sprouted, providing a rich source of polyunsaturated fatty acids. The % oil yield ranged from 1.17 ± 0.02% in sprouted rye to 5.71 ± 0.26% in sprouted amaranth. Germinated oat showed the greatest increase in fat content, 54.3%, compared to the control. Polyunsaturated fatty acids were more prevalent in whole grains (46.9–75.6%) than saturated fatty acids (10.1–25.9%) and increased with sprouting. The primary fatty acids detected in the grains, in order of abundance, were linoleic, oleic, palmitic, linolenic, and stearic acids. Millet sprouts contained the lowest total saturated fatty acids and the highest polyunsaturated fatty acids. Amaranth had the highest amount of saturated fatty acids, while buckwheat contained the lowest quantity of polyunsaturated fatty acids. The lowest omega-6/omega-3 ratio was 7 to 1 in sprouted rye and 8 to 1 in sprouted barley. Full article

(This article belongs to the Special Issue Food Lipids — Chemistry, Nutrition and Biotechnology)

Open AccessArticle

Screening of Lesser-Known Salted–Dried Fish Species for Fatty Acids, Tocols, and Squalene

Svetlana Lyashenko

Tarik Chileh-Chelh

Miguel Ángel Rincón-Cervera

Svetlana P. Lyashenko

and

José Luis Guil-Guerrero

Foods 2023, 12(5), 1083; https://doi.org/10.3390/foods12051083 - 03 Mar 2023

Viewed by 1165

Abstract

The fillets and roes of 29 species of dry-salted fishes consumed in Eurasian countries were analyzed for fatty acids (FAs), tocols, and squalene, looking for derived health benefits. FAs were analyzed by GC-FID, and tocols and squalene were analyzed by HPLC-DAD. With some exceptions, docosahexaenoic (DHA, 22:6n-3), eicosapentaenoic (EPA, 20:5n-3), and arachidonic (ARA, 20:4n-6) acids were the prominent polyunsaturated fatty acids (PUFAs). The fillets of Scardinius erythrophthalmus reached the highest amounts of total FAs, ARA, and DHA (23.1, 1.82, and 2.49 mg/100 g). The fillets of Seriola quinqueradiata showed the highest percentages of DHA (34.4% of total FAs). Nutritional quality indices for fish lipids were favorable in all samples, especially the n-6/n-3 PUFA ratio, which was below 1 in most cases. α-Tocopherol was found in all fillets and roes, especially in Cyprinidae and Pleuronectidae species, and the highest value was found in the roes of Abramis brama (5.43 mg/100 g). Most samples contained tocotrienols at trace levels. The fillets of Clupeonella cultriventris contained the highest amounts of squalene (1.83 mg/100 g). Overall, dry-salted fish stand out due to their high concentrations of ARA, EPA, and DHA, as well as for α-tocopherol concentrations in roes. Full article

(This article belongs to the Special Issue Food Lipids — Chemistry, Nutrition and Biotechnology)

► Show Figures

Graphical abstract

Open AccessArticle

Effects of Surface Treatment with Thymol on the Lipid Oxidation Processes, Fatty Acid Profile and Color of Sliced Salami during Refrigerated Storage

and

Foods 2022, 11(23), 3917; https://doi.org/10.3390/foods11233917 - 05 Dec 2022

Viewed by 976

Abstract

The oxidation of unsaturated fatty acids and the adverse transformation of pigments from meat and spices are the primary causes of chemical degradation in processed meat products. Thymol is found in a variety of plant extracts that have been proven to effectively inhibit or slow down oxidative processes. The objective of our study was to determine whether thymol treatment of the surface of sliced paprika salami could be applied to inhibit lipid oxidation and color change during refrigerated storage. During eight weeks of storage, the malondialdehyde (MDA) levels and the ratios of saturated fatty acids (SFAs), monounsaturated fatty acids (MUFAs), polyunsaturated fatty acids (PUFAs), and n6/n3 in thymol-treated salami remained unchanged (p ≥ 0.05), whereas in the controls, the MDA levels increased by approximately twelvefold and the ratio of SFAs in the lipid fraction increased (p < 0.001), while the ratio of PUFAs decreased (p < 0.001). The application of thymol prevented decrease in yellowness (b*) of the slices and reduced decreases in redness (a*) and brightness (chroma). Full article

(This article belongs to the Special Issue Food Lipids — Chemistry, Nutrition and Biotechnology)

► Show Figures

Figure 1

Open AccessArticle

Analysis of Lipids in Pitaya Seed Oil by Ultra-Performance Liquid Chromatography–Time-of-Flight Tandem Mass Spectrometry

and

Foods 2022, 11(19), 2988; https://doi.org/10.3390/foods11192988 - 26 Sep 2022

Cited by 4 | Viewed by 1821

Abstract

Red pitaya (Hylocereus undatus) is an essential tropical fruit in China. To make more rational use of its processing, byproducts and fruit seeds, and the type, composition, and relative content of lipids in pitaya seed oil were analyzed by UPLC-TOF-MS/MS. The results showed that the main fatty acids in pitaya seed oil were linoleic acid 42.78%, oleic acid 27.29%, and palmitic acid 16.66%. The ratio of saturated fatty acids to unsaturated fatty acids to polyunsaturated fatty acids was close to 1:1.32:1.75. The mass spectrum behavior and fracture mechanism of four lipid components, TG 54:5|TG 18:1_18:2_18:2, were analyzed. In addition, lipids are an essential indicator for evaluating the quality of oils and fats, and 152 lipids were isolated and identified from pitaya seed oil for the first time, including 136 glycerides and 16 phospholipids. The main components of glyceride and phospholipids were triglycerides and phosphatidyl ethanol, providing essential data support for pitaya seed processing and functional product development. Full article

(This article belongs to the Special Issue Food Lipids — Chemistry, Nutrition and Biotechnology)

► Show Figures

Journal Menu

Journal Browser

Special Issue "Food Lipids — Chemistry, Nutrition and Biotechnology"

Share This Special Issue

Special Issue Editors

Special Issue Information

Keywords

Published Papers (4 papers)

Research

Further Information

Guidelines

MDPI Initiatives

Follow MDPI