Advanced Studies of Plant Sterol-Enriched Functional Foods

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 (8 October 2021) | Viewed by 2773

Special Issue Editors

Nutrition and Food Science Area, Faculty of Pharmacy, University of Valencia, Avda. Vicente Andrés Estellés s/n, Burjassot, 46100 Valencia, Spain
Interests: bioactive compounds; sterols; bioaccessibility; bioavailability; biological effects
Nutrition and Food Science Area, Faculty of Pharmacy, University of Valencia, Avda. Vicente Andrés Estellés s/n, Burjassot, 46100 Valencia, Spain
Interests: functional foods; bioactive compounds; antioxidant capacity; sterols; phytochemicals; bioaccessibility; bioavailability; bioactivity; cell cultures; chemoprevention; oxidative stress; eryptosis; food by-products
Special Issues, Collections and Topics in MDPI journals
Nutrition and Food Science Area, University of Valencia, Avda. Vicent Andres Estelles s/n 46100, Burjassot, Valencia, Spain
Interests: functional foods; bioactive compounds; sterols; oxysterols; phytochemicals; bioaccessibility; bioavailability; human milk; infant foods; microbiota; lipid oxidation; food chemistry; gas chromatography; clinical trials
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear colleagues,

Several foods (margarine spreads, yogurt, low-fat milk, fruit juices, and rye bread) can be enriched with plant sterols (PS) to provide them with cholesterol-lowering properties. In the last 20 years, the commercialization of these enriched products has increased, since several of their health claims have been accepted.

The main goal of this Special Issue is to provide new insights and data (original research and review articles) on the advances in different aspects related to PS-enriched foods:

- New sources and encapsulation techniques for the enrichment of foods with sterols and technological stability

- Formation of oxidative products during technological and culinary treatments and their safety assessment

- Updated data on the evaluation of PS intake and consumer perception, current trends in production and consumption patterns of PS-enriched foods

- Determination of PS bioaccessibility from PS-enriched foods, applying harmonized simulated gastrointestinal digestion methods

- Effect of other bioactive components present in food (fiber, prebiotics, curcumin) on PS bioavailability from PS-enriched foods

- New data on PS biological effects from in vitro, animal, and human assays, especially related to compounds that enhance the cholesterol-lowering effect, the influence of genetics on the effectiveness of PS, the anticancer and anti-inflammatory activities of PS, and their beneficial properties in the prevention of neurological disorders.

Prof. Dr. Amparo Alegria
Dr. Antonio Cilla
Dr. Guadalupe Garcia-Llatas
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

  • PS-enriched food
  • sterol oxidation
  • encapsulation
  • dietary intake
  • bioaccessibility
  • bioavailability
  • biological effect/bioactivity

Published Papers (1 paper)

Order results
Result details
Select all
Export citation of selected articles as:

Research

12 pages, 305 KiB  
Article
Attempts of Physical Refining of Sterol-Rich Sunflower Press Oil to Obtain Minimally Processed Edible Oil
Foods 2021, 10(8), 1901; https://doi.org/10.3390/foods10081901 - 16 Aug 2021
Cited by 3 | Viewed by 2106
Abstract
New phytosterol (PS)-enriched sunflower seeds, which are higher in campesterol and ∆7-stigmastenol, have recently been developed. Crude oils obtained from these new sunflower seeds in 2015 and 2017 were used in this study. Oils extracted only by press (PO) and with subsequent solvent [...] Read more.
New phytosterol (PS)-enriched sunflower seeds, which are higher in campesterol and ∆7-stigmastenol, have recently been developed. Crude oils obtained from these new sunflower seeds in 2015 and 2017 were used in this study. Oils extracted only by press (PO) and with subsequent solvent extraction (SO) were characterized. Physical refining (PhR) was used to obtain edible PO by minimal processing and to keep the PS levels as high as possible. Oils obtained by chemical processing were also studied for comparative purposes. Different bleaching treatments were examined to reduce the contents of phospholipids in the PO to levels required for PhR (<10 mg kg−1). Phosphorous levels in PO from 2015 (9–12 mg kg−1) were reduced to optimal levels by bleaching with 0.1% Trisyl and 1% Tonsil 278 FF. Contrarily, treatments with Trisyl and Tonsil (278 FF or 114 FF) were not sufficient to reduce the higher levels in PO from 2017 (15–36 mg/kg−1), thereby they were subjected to chemical refining (ChR). The PhR applied to PO from 2015 did not lead to substantial changes in the composition and total content of PS. In contrast, losses of up to approximately 30% of total PS were found owing to ChR, although the oils preserved their unique PS profiles. Full article
(This article belongs to the Special Issue Advanced Studies of Plant Sterol-Enriched Functional Foods)
Show Figures

Graphical abstract

Back to TopTop