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Lipids in Plant Food: Extraction, Characteristic and Health Benefits
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Lipids in Plant Food: Extraction, Characteristic and Health Benefits

A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Food Nutrition".

Deadline for manuscript submissions: closed (25 March 2024) | Viewed by 8388

Special Issue Editors

Prof. Dr. Magdalena Rudzińska

E-Mail Website
Guest Editor
Faculty of Food Science and Nutrition, Poznań University of Life Sciences, Wojska Polskiego 28, 60-637 Poznań, Poland
Interests: food technology of plant origin; oils; fats; gas chromatography; mass spectrometry; phytosterols; fatty acids; thermo-oxidation; structured lipids; liposomes
Special Issues, Collections and Topics in MDPI journals
Dr. Dominik Kmiecik

E-Mail Website
Guest Editor
Faculty of Food Science and Nutrition, Poznań University of Life Sciences, Wojska Polskiego 28, 60-637 Poznań, Poland
Interests: edible fats and oils; thermal transformations of fats; polymerization of triacylglycerols; fat quality; fried foods; frying process; stabilizations of oils
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

Fat is one of the three basic components of food. Like proteins and carbohydrates, it is a source of substances necessary for the proper functioning of the human body. Vegetable oils contain many bioactive compounds, such as omega-3 fatty acids; vitamins A, D, E, and K; antioxidants; and phytosterols. They each have different health-promoting properties, and their absence in the diet can lead to the development of various diseases. The technological process of obtaining vegetable fats has a significant impact on the quality of the finished product. This ranges from the field conditions, cultivation, storage, transportation, extraction, and distribution of oil crops, to their use in domestic and industrial settings. Knowledge of the quality of fats used in food production is a key problem that still requires extensive and in-depth scientific research. Therefore, everyone is invited to publish in our Special Issue if they have an interest in developing technologies to obtain good-quality fats, in determining the characteristics of oils obtained from different sources and in determining their effects on the human body.

Prof. Dr. Magdalena Rudzińska
Dr. Dominik Kmiecik
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

  • fatty acids
  • sterols
  • tocopherols
  • oligomers/polymers
  • triacylglycerols
  • cold-pressed oils
  • refined oils
  • frying
  • thermo-oxidation
  • health

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Published Papers (3 papers)

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Research

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18 pages, 6951 KiB  
Article
Ailanthus altissima Seed Oil—A Valuable Source of Lipid-Soluble Components with DNA Protective and Antiproliferative Activities
by Tsvetelina Andonova, Zhana Petkova, Olga Teneva, Ginka Antova, Elena Apostolova, Samir Naimov, Tsvetelina Mladenova, Iliya Slavov and Ivanka Dimitrova-Dyulgerova
Foods 2024, 13(8), 1268; https://doi.org/10.3390/foods13081268 - 21 Apr 2024
Cited by 1 | Viewed by 1496
Abstract
The present study is focused on the chemical and lipid composition of seed oil of the European ornamental and invasive wood plant Ailanthus altissima (Simaroubaceae). Total lipids, proteins, carbohydrates, ash, and moisture in the seeds were determined. A high yield of glyceride oil [...] Read more.
The present study is focused on the chemical and lipid composition of seed oil of the European ornamental and invasive wood plant Ailanthus altissima (Simaroubaceae). Total lipids, proteins, carbohydrates, ash, and moisture in the seeds were determined. A high yield of glyceride oil (30.7%) was found, as well as a high content of fibers (29.6%) and proteins (18.7%). Physicochemical properties of the oil define it as semi-dry (129.4 g I2/100 g Iodine value) with oxidative stability, refractive index, saponification value, and relative density similar to widely used oils with nutritional value and health benefits. The composition of the seed oil was determined chromatographically. Unsaturated fatty acids (95.3%) predominated in the seed oil, of which linoleic acid (48.6%) and oleic acid (44.8%) were the major ones. The main lipid-soluble bioactive components were β-sitosterol (72.6%), γ-tocopherol (74.6%), phosphatidylinositol (29.5%), and phosphatidic acids (25.7%). The proven in vitro DNA-protective ability of seed oil is reported for the first time. The seed oil exhibited a weak antiproliferative effect on HT-29 and PC3 tumor cell lines and showed no cytotoxicity on the BALB/c 3T3 cell line. In brief, the present study reveals that A. altissima seed oil can be used as a healthy food. Full article
(This article belongs to the Special Issue Lipids in Plant Food: Extraction, Characteristic and Health Benefits)
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16 pages, 3693 KiB  
Article
Chemical Composition and Geographic Variation of Cold Pressed Balanites aegyptiaca Kernel Oil
by Said El Harkaoui, Asma El Kaourat, Hanae El Monfalouti, Badr Eddine Kartah, Abdalbasit Adam Mariod, Zoubida Charrouf, Sascha Rohn, Stephan Drusch and Bertrand Matthäus
Foods 2024, 13(7), 1135; https://doi.org/10.3390/foods13071135 - 8 Apr 2024
Cited by 3 | Viewed by 1661
Abstract
With the increasing impacts of climate change, establishing more sustainable and robust plants such as desert dates (Balanites aegyptiaca) seems to be necessary. Known for its resilience in arid conditions, this tree has the potential to become a more important food [...] Read more.
With the increasing impacts of climate change, establishing more sustainable and robust plants such as desert dates (Balanites aegyptiaca) seems to be necessary. Known for its resilience in arid conditions, this tree has the potential to become a more important food source, particularly for its potential to yield edible oil. This study characterized Balanites kernel oil (BKO) as a promising oil source in arid regions, studying the influence of geographical origin and environmental factors. Moroccan and Sudanese BKO samples were analyzed and compared with Mauritanian BKO. In the fatty acid profile, unsaturated fatty acids constituted over 70% of the BKO profile, with a predominance of linoleic acid (Li), oleic acid (Ol), palmitic acid (Pa), and stearic acid (St). Consequently, the predominant triacylglycerols were PaLiLi, PaLiOl, LiLiOl, OlLiOl, and StLiOl. α-Tocopherol dominated the tocochromanol composition (324 to 607 mg/kg), followed by γ-tocopherol (120 to 226 mg/kg), constituting 90% of the total tocochromanols. The total phytosterol content in BKO ranged from 871 to 2218 mg/kg oil, with β-sitosterol dominating (58% to 74%). Principal Component Analysis revealed that the geographical origin significantly influences BKO composition, emphasizing environmental factors, particularly water deficit and/or temperatures. Notably, Moroccan BKO collected from an area characterized by high aridity and relatively low winter temperatures, showcased a unique profile in fatty acid, phytosterols, and tocochromanols. The valorization of BKO presents an opportunity for local agricultural development in arid regions and a role model for plant development and agricultural practices in other parts of the world. Full article
(This article belongs to the Special Issue Lipids in Plant Food: Extraction, Characteristic and Health Benefits)
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Review

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20 pages, 349 KiB  
Review
Liposomes as Carriers of Bioactive Compounds in Human Nutrition
by Magdalena Rudzińska, Anna Grygier, Geoffrey Knight and Dominik Kmiecik
Foods 2024, 13(12), 1814; https://doi.org/10.3390/foods13121814 - 9 Jun 2024
Cited by 8 | Viewed by 4567
Abstract
This article provides an overview of the literature data on the role of liposomal structures and encapsulated substances in food technology and human nutrition. The paper briefly describes how liposomes are created and how they encapsulate food ingredients, which can either be individual [...] Read more.
This article provides an overview of the literature data on the role of liposomal structures and encapsulated substances in food technology and human nutrition. The paper briefly describes how liposomes are created and how they encapsulate food ingredients, which can either be individual compounds or plant extracts. Another very interesting application of liposomes is their use as antimicrobial carriers to protect food products from spoilage during storage. The encapsulation of food ingredients in liposomes can increase their bioavailability, which is particularly important for compounds with health-promoting properties but low bioavailability. Particular attention was paid to compounds such as phytosterols, which lower blood cholesterol levels but have very low absorption in the human body. In addition, consumer expectations and regulations for liposomes in food are discussed. To date, no in vivo human studies have been conducted to indicate which encapsulation methods give the best results for gastrointestinal effects and which food-added substances are most stable during food storage and processing. The paper identifies further lines of research that are needed before liposomes can be introduced into food. Full article
(This article belongs to the Special Issue Lipids in Plant Food: Extraction, Characteristic and Health Benefits)
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