Physicochemical, Sensory and Nutritional Properties of Oils Affected by Processing or Storage Conditions
A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Food Quality and Safety".
Deadline for manuscript submissions: 28 February 2025 | Viewed by 129
Special Issue Editors
Interests: quality and safety of food products; instrumental methods for assessing food quality parameters; the impact of technological processes and storage on volatile compound profiles of food; pharmacognosy; quality management systems in industry
Interests: the influence of technological processes on the quality of food products; food packaging and storage; investigation of physicochemical and nutritional properties of food products; quality of food; shelf life extension
Interests: the impact of technological processes and storage processes on the properties of bioactive compounds in food products; the impact of nanotechnology on the nutritional value of food products; analysis of the physicochemical properties of convenience foods
Special Issue Information
Dear Colleagues,
Oils are an important and necessary component of the human diet. The most popular oils in the world are palm, soybean, rapeseed, and others, such as sunflower oil and olive oil. The cultivated oil plants are mainly soybean and rapeseed. Oils are obtained not only from traditional oil plants but also from grape seeds, sesame, rose seeds, black cumin seeds, and poppy seeds. Currently, consumers are looking for oils with high nutritional value and appropriate health indicators such as AI (atherogenicity), TI (thrombogenicity), and h/H (hypocholesterolemic/hypercholesterolemic ratio) or features of functional food.
Oils obtained from various raw materials differ mainly in the profile of fatty acids, the content of tocopherols and polyphenols, as well as their physical and sensory properties and the profile of volatile compounds. The process of obtaining oil plants, as well as their processing and storage of oils, has a significant impact on the properties of edible oils. Various oil production technologies are used industrially, such as single- and twin-screw pressing, ultrasonics, thermal induction, extraction, and refining. Cold-pressed oils have characteristic sensory properties and higher oxidative stability due to the content of natural antioxidants. These compounds often decompose during refining, so in some way refined oils are more susceptible to oxidative changes. Changes in the properties of edible oils may also result from the use of inappropriate packaging or storage conditions. One of the problems is also the possible chemical contamination of raw materials and oils, for example, with plant protection products or polycyclic aromatic hydrocarbons. The level of these impurities is influenced by the acquisition of raw materials and the process of obtaining oils.
In this Special Issue, we invite researchers to submit original research and review articles on edible oils and their physicochemical, sensory, and nutritional properties. The aspect of the influence of production and storage methods on the properties of oils may be particularly interesting. The problem of chemical contamination of oil plants and their impact on the properties of edible oils is also of interest to this Special Issue.
Please prepare submissions in compliance with the Instructions for Authors. For more details about the submission process, please see the following link: https://www.mdpi.com/journal/foods/instructions.
You could also contact the Managing Editor of Foods, Alexandra Madalina Mateescu ([email protected]), if you are interested in this project.
Dr. Elżbieta Górska-Horczyczak
Dr. Magdalena Zalewska
Dr. Monika Hanula
Guest Editors
Manuscript Submission Information
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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
- edible oils
- oils nutritional properties
- oil production
- storage
- oxidative stability
- chemical composition
- bioactive substances
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