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


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Guest Editor
Institute of the Sciences of Food Production, National Research Council, Traversa La Crucca, 3, 07100 Sassari, Italy
Interests: oxidative stability; vegetable oils; antioxidants; fruit quality; postharvest; post-harvest technology; post-harvest physiology

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Guest Editor
Institute of Biomolecular Chemistry, National Research Council, Traversa La Crucca, 3, 07100 Sassari, Italy
Interests: oxidative stability; vegetable oils; bioinorganic chemistry; EPR spectroscopy

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

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Keywords

  • oil oxidative stability
  • natural antioxidants
  • lipid peroxidation
  • surfactants
  • encapsulation

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Published Papers (1 paper)

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Research

28 pages, 3213 KiB  
Article
Investigation into the Reduction of Palm Oil in Foods by Blended Vegetable Oils through Response Surface Methodology and Oxidative Stability Tests
by Vassilis Athanasiadis, Dimitrios Kalompatsios, Martha Mantiniotou and Stavros I. Lalas
Antioxidants 2024, 13(8), 929; https://doi.org/10.3390/antiox13080929 - 30 Jul 2024
Cited by 2 | Viewed by 889
Abstract
Recently, there has been a significant transition in the dietary preferences of consumers toward foods containing health-promoting compounds. In addition, as people’s environmental awareness increases, they are increasingly looking for sustainable solutions. Palm oil, an oil used extensively by the food industry, does [...] Read more.
Recently, there has been a significant transition in the dietary preferences of consumers toward foods containing health-promoting compounds. In addition, as people’s environmental awareness increases, they are increasingly looking for sustainable solutions. Palm oil, an oil used extensively by the food industry, does not fit these criteria. This study investigated the development of a complex oil blend consisting of commonly used vegetable oils such as corn, rapeseed, sunflower, and palm oil. The aim was to find the optimal blended oil and compare this combination with palm oil in terms of its oxidative stability, antioxidant capacity, and the composition of bioactive compounds (i.e., fatty acids, tocopherols, and carotenoids). Palm oil was found to have greater oxidative stability as a result of its increased concentration of saturated fatty acids. The optimal blended oil, which consisted of corn and rapeseed oil at a ratio of 4:3 w/w, inhibited the superior antioxidant activity, showing a ~33% increase in DPPH inhibition activity. ATR-FTIR spectra further verified the existence of a significant quantity of saturated fatty acids in palm oil and unsaturated fatty acids in the blended oil. Finally, several correlation analyses revealed interesting connections between oil samples and investigated parameters. This work has the potential to establish a basis for the mass production of oil blends that possess high concentrations of antioxidant compounds and reduce the use of palm oil. Full article
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