Innovations in Enhancing the Oxidative Stability of Vegetable Oils: Insights from Research and Industry
A special issue of Antioxidants (ISSN 2076-3921). This special issue belongs to the section "Extraction and Industrial Applications of Antioxidants".
Deadline for manuscript submissions: 20 January 2025 | Viewed by 1388
Special Issue Editors
Interests: oxidative stability; vegetable oils; antioxidants; fruit quality; postharvest; post-harvest technology; post-harvest physiology
Special Issue Information
Dear Colleagues,
The control of lipid peroxidation is one of the main challenges related to the utilization of vegetable oil. The replacement of oils containing saturated fatty acids (SFA) with oils rich in monounsaturated (MUFA) and polyunsaturated fatty acids (PUFA), considered healthier but more liable to oxidation, has further increased this problem. Oxidation is the main process responsible for the loss of oil quality, causing a decrease in the nutritional value of oil and generating toxic by-products and undesirable off-flavors, making food containing oils less acceptable to consumers.
Some oils (e.g., olive oil) endowed with antioxidants are naturally protected, while others (e.g., soybean, sunflower) require exogenous antioxidants to protect them from oxidation.
The safety issues associated with synthetic antioxidants and consumers’ increasing demand for natural food have fostered the use of natural antioxidants in order to delay oil oxidation.
We invite you to contribute to this Special Issue with manuscripts presenting current insights from research and industry regarding the application of innovative techniques to enhance the oxidative stability of oil-based food products. The submitted articles (latest research findings or review articles) may address any technique recently employed to inhibit oil oxidation, such as the use of plant extracts or antioxidants alone or in combination with surface-active substances to increase antioxidant efficiency or antioxidant encapsulation.
We look forward to your contribution.
Dr. Angela Fadda
Dr. Daniele Sanna
Guest Editors
Manuscript Submission Information
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Keywords
- oil oxidative stability
- natural antioxidants
- lipid peroxidation
- surfactants
- encapsulation
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