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Insights for Food Lipids
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Insights for Food Lipids

A special issue of Molecules (ISSN 1420-3049). This special issue belongs to the section "Food Chemistry".

Deadline for manuscript submissions: closed (30 April 2024) | Viewed by 7081

Special Issue Editors

Prof. Dr. Shangde Sun

E-Mail Website
Guest Editor
Lipid Technology and Engineering, School of Food Science and Engineering, Henan University of Technology, Lianhua Road 100, Zhengzhou 450001, China
Interests: lipid processing; lipid analysis; oxidation and antioxidant; lipid nutrition; green technology; resource utilization; functional lipid
Dr. Nanjing Zhong

E-Mail Website
Guest Editor
School of Food Science, Guangdong Pharmaceutical University, Zhongshan 528458, China
Interests: lipid processing; enzymatic modification; lipase; selective catalysis; structual lipid
Dr. Xiaowei Chen

E-Mail Website
Guest Editor
Lipid Technology and Engineering, School of Food Science and Engineering, Henan University of Technology, Lianhua Road 100, Zhengzhou 450001, China
Interests: oil & fat; emulsion; oleogel; lipid oxidation; antioxidant; food colloids

Special Issue Information

Dear Colleagues,

Food lipids can provide a concentrated source of energy and essential fatty acids as well as fat soluble vitamins and other minor components. Among them, triacylglycerols are the main constituent. Phospholipids, glycolipids, wax esters, tocopherols and other phenolics, phytosterols, and hydrocarbons are the minor constituents. Both triacylglycerols and minor constituents of food lipids exert a profound influence on the quality characteristics of lipids and hence their effect on health promotion and disease prevention. Recently, more attention has been focused on food lipids to produce healthy lipid products. Additionally, in order to achieve a ZERO-waste, circular value chain, with solutions for the complete utilization of lipid source, some new technologies are developing.

This Special Issue aims to collect papers dealing with the recent advances in food lipids. Original and review articles for this Special Issue "Insights for Food Lipids" are welcomed.

Prof. Dr. Shangde Sun
Dr. Nanjing Zhong
Dr. Xiaowei Chen
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. Molecules 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 2700 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

  • lipid processing
  • lipid analysis
  • oxidation and antioxidant
  • lipid nutrition
  • green technology
  • resource utilization
  • functional lipid

Published Papers (3 papers)

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Research

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15 pages, 7485 KiB  
Article
In-Depth Analysis of the Mechanism of Astaxanthin Succinate Diester in Reducing Ulcerative Colitis in C57BL/6J Mice Based on Microbiota Informatics
by Xing Qiao, Qun Gao, Lu Yang, Xiaoxu Wang, Zhigao Wang, Zhaojie Li, Jie Xu and Changhu Xue
Molecules 2023, 28(18), 6513; https://doi.org/10.3390/molecules28186513 - 08 Sep 2023
Cited by 1 | Viewed by 940
Abstract
This paper aims to explore the effect and mechanism of water-soluble astaxanthin succinate diester (Asta-SD) on ulcerative colitis (UC) induced by dextran sodium sulfate in zebrafish and C57BL/6J mice. Asta-SD was synthesized with hydrophilic fatty acid succinic anhydride and the hydroxyl groups at [...] Read more.
This paper aims to explore the effect and mechanism of water-soluble astaxanthin succinate diester (Asta-SD) on ulcerative colitis (UC) induced by dextran sodium sulfate in zebrafish and C57BL/6J mice. Asta-SD was synthesized with hydrophilic fatty acid succinic anhydride and the hydroxyl groups at the ends of F-Asta were synthesized by esterifying. Through the construction of a zebrafish intestinal inflammation model, it was found that Asta-SD could effectively reduce the levels of ROS and increase the number of healthy intestinal lysosomes in zebrafish. After continuous gavage of Asta-SD for seven days, the body weight, disease activity index, colonic length, colonic histopathology, expression of inflammatory factors, and intestinal flora of the mice were measured. The results showed that Asta-SD could significantly alleviate weight loss and colonic shrinkage, as well as reducing pro-inflammatory cytokines and recess injury in UC mice. The 16S rRNA gene sequencing showed that Asta-SD significantly increased the beneficial bacteria (Lactobacillus, Anaerotruncus) and decreased the relative abundance of pathogenic bacteria, effectively maintaining intestinal microbiota homeostasis in mice. Based on Pearson analysis, Bacteroides, Parabacteroides, and Butyrimionas were expected to be associated with the significant difference in the expression of inflammatory factors between the UC and the corresponding host. Thus, Asta-SD significantly improves UC and maintains intestinal microbiota homeostasis. Full article
(This article belongs to the Special Issue Insights for Food Lipids)
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11 pages, 1305 KiB  
Article
Highly Efficient Synthesis of Chlorogenic Acid Oleyl Alcohol Ester under Non-Catalytic and Solvent-Free Conditions
by Cong Sun, Hui Liu, Yanran Chen, Xianzhi Wei and Shaohua Liang
Molecules 2023, 28(9), 3948; https://doi.org/10.3390/molecules28093948 - 08 May 2023
Cited by 1 | Viewed by 1279
Abstract
As a natural polyphenolic compound, chlorogenic acid (CGA) has attracted increasing attention for its various biological activities, such as antioxidant, liver protection, intestinal barrier protection, and effective treatment of obesity and type II diabetes. However, the poor solubility of CGA in hydrophobic media [...] Read more.
As a natural polyphenolic compound, chlorogenic acid (CGA) has attracted increasing attention for its various biological activities, such as antioxidant, liver protection, intestinal barrier protection, and effective treatment of obesity and type II diabetes. However, the poor solubility of CGA in hydrophobic media limits its application in the food, drug and cosmetic industries. In order to obtain new hydrophobic derivatives, a highly efficient synthesis approach of CGA oleyl alcohol ester (CGOA) under non-catalytic and solvent-free conditions was developed in this study. The influences of reaction temperature, reaction time, substrate molar ratio, and stirring rate on the CGA conversion were investigated. The results showed that the optimal conditions were as follows: reaction temperature 200 °C, reaction time 3 h, molar ratio of CGA to oleyl alcohol 1:20, and stirring rate 200 rpm. Under these conditions, the CGA conversion could reach 93.59%. Then, the obtained crude product was purified by solvent extraction and column chromatography, and the purify of CGOA was improved to 98.72%. Finally, the structure of CGOA was identified by FT-IR, HPLC-MS and NMR. This study provides a simple and efficient strategy for the preparation of CGOA with the avoidance of catalysts and solvents. Full article
(This article belongs to the Special Issue Insights for Food Lipids)
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Review

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19 pages, 1637 KiB  
Review
Color Reversion of Refined Vegetable Oils: A Review
by Xiaozhong Chen and Shangde Sun
Molecules 2023, 28(13), 5177; https://doi.org/10.3390/molecules28135177 - 03 Jul 2023
Cited by 3 | Viewed by 4512
Abstract
During the transport, storage, and consumption of edible vegetable oils, the color of some freshly refined oils is gradually darkened, which is known as the color reversion. The oil industry has been plagued by the issue for a long time because the dark [...] Read more.
During the transport, storage, and consumption of edible vegetable oils, the color of some freshly refined oils is gradually darkened, which is known as the color reversion. The oil industry has been plagued by the issue for a long time because the dark color of the oil is related to its poor quality and low acceptability for consumers. Color reversion of refined vegetable oils is primarily related to the processing pigments, especially tocored, which is the oxidation product of γ-tocopherol. However, the underlying molecular action mechanism of tocored is not yet fully understood due to the complex transformations of tocored in oil systems. This paper presents a brief description of oil color, followed by an overview of research progress on the mechanism of color reversion. In particular, the effect of minor components (phospholipids and metal ions) on color reversion is highlighted in an attempt to explain the remaining mysteries of color reversion. Furthermore, the measures to restrain color reversion by quality control of the oilseeds, the adjustment of technical parameters of processing, and the storage conditions of refined oils are summarized to provide some references for the oil industry. Full article
(This article belongs to the Special Issue Insights for Food Lipids)
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