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Food Lipids — Chemistry, Nutrition and Biotechnology
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Food Lipids — Chemistry, Nutrition and Biotechnology

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

Deadline for manuscript submissions: 10 June 2024 | Viewed by 10936

Special Issue Editors

Prof. Dr. Joanna Bryś

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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 (7 papers)

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Research

11 pages, 663 KiB  
Article
In Vivo Monitoring of Glycerolipid Metabolism in Animal Nutrition Biomodel-Fed Smart-Farm Eggs
by Victor A Zammit and Sang O Park
Foods 2024, 13(5), 722; https://doi.org/10.3390/foods13050722 - 27 Feb 2024
Viewed by 461
Abstract
Although many studies have examined the biochemical metabolic pathways by which an egg (egg yolk) lowers blood lipid levels, data on the molecular biological mechanisms that regulate and induce the partitioning of hepatic glycerolipids are missing. The aim of this study was to [...] Read more.
Although many studies have examined the biochemical metabolic pathways by which an egg (egg yolk) lowers blood lipid levels, data on the molecular biological mechanisms that regulate and induce the partitioning of hepatic glycerolipids are missing. The aim of this study was to investigate in vivo monitoring in four study groups using an animal nutrition biomodel fitted with a jugular-vein cannula after egg yolk intake: CON (control group, oral administration of 1.0 g of saline), T1 (oral administration of 1.0 g of pork belly fat), T2 (oral administration of 1.0 g of smart-farm egg yolk), and T3 (oral administration of T1 and T2 alternately every week). The eggs induced significant and reciprocal changes in incorporating 14C lipids into the total glycerolipids and releasing 14CO2, thereby regulating esterification and accelerating oxidation in vivo. The eggs increased phospholipid secretion from the liver into the blood and decreased triacylglycerol secretion by regulating the multiple cleavage of fatty acyl-CoA moieties’ fluxes. In conclusion, the results of the current study reveal the novel fact that eggs can lower blood lipids by lowering triacylglycerol secretion in the biochemical metabolic pathway of hepatic glycerolipid partitioning while simultaneously increasing phospholipid secretion and 14CO2 emission. Full article
(This article belongs to the Special Issue Food Lipids — Chemistry, Nutrition and Biotechnology)
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15 pages, 1294 KiB  
Article
Lipid and Volatile Profiles of Various Goat Primal Cuts: Aspects of Nutritional Value and Flavor/Taste Attributes
by Nachomkamon Saengsuk, Papungkorn Sangsawad, Pramote Paengkoum and Jaksuma Pongsetkul
Foods 2024, 13(3), 492; https://doi.org/10.3390/foods13030492 - 03 Feb 2024
Viewed by 891
Abstract
The lipid and volatile profiles of goat primal cuts (shoulder, rib, loin, breast, and leg), as well as their potential impact on nutritional and flavor/taste attributes, were investigated. The breast cuts had the lowest protein but the highest fat content. Triacylglycerol was the [...] Read more.
The lipid and volatile profiles of goat primal cuts (shoulder, rib, loin, breast, and leg), as well as their potential impact on nutritional and flavor/taste attributes, were investigated. The breast cuts had the lowest protein but the highest fat content. Triacylglycerol was the predominant lipid in all cuts (82.22–88.01%), while the breast cuts had the lowest triacylglycerol and the highest diacylglycerol and free fatty acids. Also, the highest unsaturated fatty acid (UFA), both monounsaturated fatty acid (MUFA) and polyunsaturated fatty acid (PUFA), was obtained in the breast cuts. These findings correlated well with the highest peroxide value (PV) and thiobarbituric acid reactive substances (TBARS) value. The volatile profiles of the various grilled cuts indicated that the breast and leg cuts had similar volatiles, with higher amounts of alcohol, aldehyde, ketone, and ester than others, which could explain the flavor oxidation by lipid and off-flavors in spoiled meat. While the shoulder, rib, and loin cuts had higher amounts of nitrogen-containing compounds. The highest sulfur-containing and hydrocarbon compounds were also observed in the shoulder cuts, which are mainly formed during the Maillard reaction and responsible for the cooked meat flavor. This investigation revealed that each cut of goat meat has a varied composition, especially in lipids and volatile compounds. Thus, meat quality differs in terms of nutritional aspects and flavor/taste characteristics, enabling consumers to select nutritious or proper cuts for their cooking to achieve the most satisfaction from goat meat consumption. Full article
(This article belongs to the Special Issue Food Lipids — Chemistry, Nutrition and Biotechnology)
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12 pages, 473 KiB  
Article
Different Sources of Omega-3 Fatty Acid Supplementation vs. Blood Lipid Profiles—A Study on a Rat Model
by Ewa Sokoła-Wysoczańska, Katarzyna Czyż and Anna Wyrostek
Foods 2024, 13(3), 385; https://doi.org/10.3390/foods13030385 - 24 Jan 2024
Viewed by 988
Abstract
Dyslipidemia is a serious condition affecting an increasing number of people, and thus, preventive measures, including supplementation, are being developed. We aimed to compare the effect of linseed oil, its ethyl esters and fish oil supplementation on the serum lipid profiles of rats [...] Read more.
Dyslipidemia is a serious condition affecting an increasing number of people, and thus, preventive measures, including supplementation, are being developed. We aimed to compare the effect of linseed oil, its ethyl esters and fish oil supplementation on the serum lipid profiles of rats fed a high-fat diet. Wistar rats were divided into nine groups. Four of them were fed a high-fat diet for the whole experiment, four groups were fed a high-fat diet before the supplementation period and then the control one with supplements, and one was fed a control diet without supplements. The whole experiment lasted 12 weeks. A significant reduction in blood triglycerides, total cholesterol and the LDL fraction was noted in supplemented groups compared to the controls, especially in groups supplemented with ethyl esters of linseed oil and linseed oil compared to fish oil groups. The results were also more beneficial in groups where, in addition to supplementation, there was also a diet change from a high-fat diet to a control diet during the supplementation period. We may conclude that supplementation with omega-3 fatty acids, combined with a healthy diet, may be a good way of preventing or alleviating dyslipidemia. Full article
(This article belongs to the Special Issue Food Lipids — Chemistry, Nutrition and Biotechnology)
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16 pages, 321 KiB  
Article
Effect of Germination on Fatty Acid Composition in Cereal Grains
by Fadwa Al-Taher and Boris Nemzer
Foods 2023, 12(17), 3306; https://doi.org/10.3390/foods12173306 - 02 Sep 2023
Cited by 2 | Viewed by 1852
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 [...] Read more.
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)
18 pages, 511 KiB  
Article
Screening of Lesser-Known Salted–Dried Fish Species for Fatty Acids, Tocols, and Squalene
by Svetlana Lyashenko, Tarik Chileh-Chelh, Miguel Ángel Rincón-Cervera, Svetlana P. Lyashenko, Zalina Ishenko, Oleg Denisenko, Valentina Karpenko, Irene Torres-García and José Luis Guil-Guerrero
Foods 2023, 12(5), 1083; https://doi.org/10.3390/foods12051083 - 03 Mar 2023
Viewed by 1673
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 [...] Read more.
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)
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12 pages, 1804 KiB  
Article
Effects of Surface Treatment with Thymol on the Lipid Oxidation Processes, Fatty Acid Profile and Color of Sliced Salami during Refrigerated Storage
by Éva Varga-Visi, Ildikó Jócsák, Vanda Kozma, Katalin Lóki, Omeralfaroug Ali and András Szabó
Foods 2022, 11(23), 3917; https://doi.org/10.3390/foods11233917 - 05 Dec 2022
Viewed by 1278
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 [...] Read more.
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)
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12 pages, 1022 KiB  
Article
Analysis of Lipids in Pitaya Seed Oil by Ultra-Performance Liquid Chromatography–Time-of-Flight Tandem Mass Spectrometry
by Yijun Liu, Xinghao Tu, Lijing Lin, Liqing Du and Xingqin Feng
Foods 2022, 11(19), 2988; https://doi.org/10.3390/foods11192988 - 26 Sep 2022
Cited by 5 | Viewed by 2328
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 [...] Read more.
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)
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