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Advances in Edible Oil Processing
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Advances in Edible Oil Processing

A special issue of Life (ISSN 2075-1729).

Deadline for manuscript submissions: closed (18 February 2022) | Viewed by 21798

Printed Edition Available!
A printed edition of this Special Issue is available here.

Special Issue Editors

Dr. Suzana Ferreira-Dias

E-Mail Website
Guest Editor
Instituto Superior de Agronomia, Universidade de Lisboa, LEAF, Tapada da Ajuda, 1349-017 Lisboa, Portugal
Interests: lipid technology; enzyme technology; olive oil; vegetable oils; structured lipids; sensory analysis
Special Issues, Collections and Topics in MDPI journals
Prof. Dr. Xuebing Xu

E-Mail Website1 Website2
Guest Editor
Wilmar (Shanghai) Biotechnology Research and Development Center Ltd., Shanghai, China
Interests: lipid technology; enzyme technology; food functionality; food safety
Special Issues, Collections and Topics in MDPI journals
Prof. Dr. Fatima Peres

E-Mail Website
Guest Editor
Department of Life and Food Science, Polytechnic Institute of Castelo Branco, 6001-909 Castelo Branco, Portugal
Interests: olive oil technology; lipid chemistry; bioactive compounds; sensory evaluation; contaminants
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

During the last decades, environmental concerns have pushed the food industry to find sustainable solutions in terms of the efficient use of natural resources and the development of eco-friendly processes and products, following the principles of a circular economy and biorefinery concepts. In the field of edible oil processing in particular, novel technologies have been developed to avoid the use of highly pollutant organic solvents and chemicals, high-temperatures, and chemical catalysts, as well as to produce novel lipids with improved functional and bioactive properties. In these novel products, the use of either traditional or non-traditional lipid sources from agro-wastes or by-product origins have been explored. These strategies meet consumers’ concerns about what they eat and about the impact of the diet on their health and wellness. Therefore, in this Special Issue, we aim to publish innovative research and review papers on the advances in edible oil processing. Hot topics of interest will include, but not be limited to, the following:

  1. Enzyme-catalyzed processes (e.g., enzyme-assisted aqueous extraction methods, enzymatic degumming, and enzyme-catalyzed production of structured lipids);
  2. Emerging physical extraction techniques (e.g., ultrasound-assisted extraction, microwave-assisted extraction, infrared-assisted extraction, pressurized-liquid extraction, membrane separation, pulsed electric field, etc.);
  3. Green solvent extractions (e.g., subcritical aqueous extraction, supercritical fluid extraction, etc.);
  4. Innovative processes in olive oil extraction technology;
  5. Contaminants mitigation technology;
  6. Novel products (e.g., edible oils from non-conventional sources, from agro-wastes, or by-products, enriched in natural bioactive compounds or flavoring agents; oleogels; oleofoams; and structured lipids).

Dr. Suzana Ferreira-Dias
Prof. Xuebing Xu
Dr. Fátima Peres
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. Life is an international peer-reviewed open access monthly 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 2600 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
  • Extraction
  • Refining
  • Enzymes
  • Lipases
  • Degumming
  • Green solvents
  • Sustainability
  • Physical extraction methods
  • Functional lipids
  • Structured lipids
  • Contaminants
  • Flavor chemistry
  • Functional foods
  • Green technology

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Published Papers (6 papers)

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Research

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13 pages, 2067 KiB  
Article
Enzymatic Degumming of Rice Bran Oil Using Different Commercial Phospholipases and Their Cocktails
by Mayara S. Rodrigues, Rafaela M. Dos Passos, Paula V. de A. Pontes, Marcela C. Ferreira, Antonio J. A. Meirelles, Christian V. Stevens, Guilherme J. Maximo and Klicia A. Sampaio
Life 2021, 11(11), 1197; https://doi.org/10.3390/life11111197 - 6 Nov 2021
Cited by 5 | Viewed by 3135
Abstract
Rice bran oil is a highly nutritious vegetable oil, as it is rich in tocols and γ-oryzanol. Degumming is the first step in the vegetable oil refining process, and its main objective is the removal of phospholipids or gums. In the present study, [...] Read more.
Rice bran oil is a highly nutritious vegetable oil, as it is rich in tocols and γ-oryzanol. Degumming is the first step in the vegetable oil refining process, and its main objective is the removal of phospholipids or gums. In the present study, enzymatic degumming trials were performed on crude rice bran oil using the phospholipases PLA1, Purifine® PLC, their mixture (PLA1/PLC), and a cocktail known as Purifine® 3G. Enzymatic degumming applying 50 mg/kg of PLA1 for 120 min resulted in a residual phosphorus content of 10.4 mg/kg and an absolute free fatty acid increase of 0.30%. Enzymatic degumming applying 300 mg/kg of Purifine® PLC for 120 min at 60 °C resulted in a residual phosphorus content of 67 mg/kg and an absolute diacylglycerol increase of 0.41%. The mixture of phospholipases and the cocktail presented approximately 5 mg/kg of residual phosphorus content after the reaction times. For all degumming processes, the preservation of minor components such as tocols and γ-oryzanol were observed. These results indicate that the use of enzyme mixtures or their cocktails to attain low phosphorus content and high diacylglycerol/free fatty acid conversion during enzymatic degumming is a viable alternative. Full article
(This article belongs to the Special Issue Advances in Edible Oil Processing)
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13 pages, 1616 KiB  
Article
Argan Oil as a Rich Source of Linoleic Fatty Acid for Dietetic Structured Lipids Production
by Tiago Simões, Jessica Ferreira, Marco F. L. Lemos, Ana Augusto, Rafael Félix, Susana F. J. Silva, Suzana Ferreira-Dias and Carla Tecelão
Life 2021, 11(11), 1114; https://doi.org/10.3390/life11111114 - 20 Oct 2021
Cited by 10 | Viewed by 2842
Abstract
Argan oil is rich in long-chain unsaturated fatty acids (FA), mostly oleic and linoleic, and natural antioxidants. This study addresses the production of low-calorie structured lipids by acidolysis reaction, in a solvent-free system, between caprylic (C8:0; system I) or capric (C10:0; system II) [...] Read more.
Argan oil is rich in long-chain unsaturated fatty acids (FA), mostly oleic and linoleic, and natural antioxidants. This study addresses the production of low-calorie structured lipids by acidolysis reaction, in a solvent-free system, between caprylic (C8:0; system I) or capric (C10:0; system II) acids and argan oil, used as triacylglycerol (TAG) source. Three commercial immobilized lipases were tested: Novozym® 435, Lipozyme® TL IM, and Lipozyme® RM IM. Higher incorporation degree (ID) was achieved when C10:0 was used as acyl donor, for all the lipases tested. Lipozyme® RM IM yielded the highest ID for both systems (28.9 ± 0.05 mol.% C10:0, and 11.4 ± 2.2 mol.% C8:0), being the only catalyst able to incorporate C8:0 under the reaction conditions for biocatalyst screening (molar ratio 2:1 FA/TAG and 55 °C). The optimal conditions for Lipozyme® RM IM in system II were found by response surface methodology (66 °C; molar ratio FA/TAG of 4:1), enabling to reach an ID of 40.9 mol.% of C10:0. Operational stability of Lipozyme® RM IM in system II was also evaluated under optimal conditions, after eight consecutive 24 h-batches, with biocatalyst rehydration between cycles. The biocatalyst presented a half-life time of 103 h. Full article
(This article belongs to the Special Issue Advances in Edible Oil Processing)
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16 pages, 2894 KiB  
Article
Co-Processed Olive Oils with Thymus mastichina L.—New Product Optimization
by Fátima Peres, Marta Roldão, Miguel Mourato, Luisa L. Martins and Suzana Ferreira-Dias
Life 2021, 11(10), 1048; https://doi.org/10.3390/life11101048 - 6 Oct 2021
Cited by 10 | Viewed by 2281
Abstract
Olive co-processing consists of the addition of ingredients either in the mill or in the malaxator. This technique allows selecting the type of olives, the ingredients with the greatest flavoring and bioactive potential, and the technological extraction conditions. A new product—a gourmet flavored [...] Read more.
Olive co-processing consists of the addition of ingredients either in the mill or in the malaxator. This technique allows selecting the type of olives, the ingredients with the greatest flavoring and bioactive potential, and the technological extraction conditions. A new product—a gourmet flavored oil—was developed by co-processing olives with Thymus mastichina L. The trials were performed using overripe fruits with low aroma potential (cv. ‘Galega Vulgar’; ripening index 6.4). Experimental conditions were dictated by a central composite rotatable design (CCRD) as a function of thyme (0.4−4.6%, w/w) and water (8.3−19.7%, w/w) contents used in malaxation. A flavored oil was also obtained by adding 2.5% thyme during milling, followed by 14% water addition in the malaxator (central point conditions of CCRD). The chemical characterization of the raw materials, as well as the analysis of the flavored and unflavored oils, were performed (chemical quality criteria, sensory analysis, major fatty acid composition, and phenolic compounds). Considering chemical quality criteria, the flavored oils have the characteristics of “Virgin Olive Oil” (VOO), but they cannot have this classification due to legislation issues. Flavored oils obtained under optimized co-processing conditions (thyme concentrations > 3.5−4.0% and water contents varying from 14 to 18%) presented higher phenolic contents and biologic value than the non-flavored VOO. In flavored oils, thyme flavor was detected with high intensity, while the defect of “wet wood”, perceived in VOO, was not detected. The flavored oil, obtained by T. mastichina addition in the mill, showed higher oxidative stability (19.03 h) than the VOO and the co-processed oil with thyme addition in the malaxator (14.07 h), even after six-month storage in the dark (16.6 vs. 10.3 h). Full article
(This article belongs to the Special Issue Advances in Edible Oil Processing)
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18 pages, 2716 KiB  
Article
Improving the Biological Value of Olive and Soybean Oil Blends with Olive Leaf Extract Obtained by Ultrasound-Assisted Extraction towards the Preparation of a Sauce Product
by Mohammad Amin Aliyari and Karamatollah Rezaei
Life 2021, 11(9), 974; https://doi.org/10.3390/life11090974 - 15 Sep 2021
Cited by 6 | Viewed by 2639
Abstract
French sauce from different blends of soybean and olive oils was prepared and the oxidative stability of the optimum sauce sample, enriched with various amounts of olive leaf polyphenolic extract (OLE) (obtained via ultrasound-assisted extraction), was investigated over 90 days of storage. The [...] Read more.
French sauce from different blends of soybean and olive oils was prepared and the oxidative stability of the optimum sauce sample, enriched with various amounts of olive leaf polyphenolic extract (OLE) (obtained via ultrasound-assisted extraction), was investigated over 90 days of storage. The microbiological and sensory properties of the samples containing the optimum amounts of OLE, as a substitution for synthetic preservatives, were studied. According to the results, the addition of olive oil at higher levels (75% and 100%) could affect the physicochemical properties of the sauce as compared to the control sample. It was also found that the addition of olive oil (up to 50%) would not significantly impact the sauce properties. Regarding the OLE enrichment in the samples, it was found that high levels of OLE could improve the oxidative stability of the samples. It was also found that OLE could be used as a preservative instead of commercial ones. Overall, this study suggests the potential use of olive oil and olive leaf extract in the preparation of French sauce to boost its nutritional value and its stability. Full article
(This article belongs to the Special Issue Advances in Edible Oil Processing)
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12 pages, 1106 KiB  
Article
Processing of Flavor-Enhanced Oils: Optimization and Validation of Multiple Headspace Solid-Phase Microextraction-Arrow to Quantify Pyrazines in the Oils
by Ziyan Xu, Chuan Zhou, Haiming Shi, Hong Zhang, Yanlan Bi and Xuebing Xu
Life 2021, 11(5), 390; https://doi.org/10.3390/life11050390 - 26 Apr 2021
Cited by 7 | Viewed by 2824
Abstract
An efficient and effective multiple headspace-solid phase microextraction-arrow-gas chromatography-mass spectrometry (MHS-SPME-arrow-GCMS) analytical protocol is established and used to quantify the flavor compounds in oils. SPME conditions, such as fiber coating, pre-incubation temperature, extraction temperature, and time were studied. The feasibility was compared between [...] Read more.
An efficient and effective multiple headspace-solid phase microextraction-arrow-gas chromatography-mass spectrometry (MHS-SPME-arrow-GCMS) analytical protocol is established and used to quantify the flavor compounds in oils. SPME conditions, such as fiber coating, pre-incubation temperature, extraction temperature, and time were studied. The feasibility was compared between SPME-arrow and the traditional fiber by loading different sample amounts. It was found that the SPME-arrow was more suitable for the MHS-SPME. The limit of detection (LODs) and limit of quantitation (LOQs) of pyrazines were in the range of 2–60 ng and 6–180 ng/g oil, respectively. The relative standard deviation (RSD) of both intra- and inter-day were lower than 16%. The mean recoveries for spiked pyrazines in rapeseed oil were in the range of 91.6–109.2%. Furthermore, this newly established method of MHS-SPME-arrow was compared with stable isotopes dilution analysis (SIDA) by using [2H6]-2-methyl-pyrazine. The results are comparable and indicate this method can be used for edible oil flavor analysis. Full article
(This article belongs to the Special Issue Advances in Edible Oil Processing)
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Review

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28 pages, 2691 KiB  
Review
Preparation of Human Milk Fat Substitutes: A Review
by Xuan Jiang, Xiaoqiang Zou, Zhonghao Chao and Xiuli Xu
Life 2022, 12(2), 187; https://doi.org/10.3390/life12020187 - 27 Jan 2022
Cited by 14 | Viewed by 4888
Abstract
Human milk is generally regarded as the best choice for infant feeding. Human milk fat (HMF) is one of the most complex natural lipids, with a unique fatty acid composition and distribution and complex lipid composition. Lipid intake in infants not only affects [...] Read more.
Human milk is generally regarded as the best choice for infant feeding. Human milk fat (HMF) is one of the most complex natural lipids, with a unique fatty acid composition and distribution and complex lipid composition. Lipid intake in infants not only affects their energy intake but also affects their metabolic mode and overall development. Infant formula is the best substitute for human milk when breastfeeding is not possible. As the main energy source in infant formula, human milk fat substitutes (HMFSs) should have a composition similar to that of HMF in order to meet the nutritional needs of infant growth and development. At present, HMFS preparation mainly focuses on the simulation of fatty acid composition, the application of structured lipids and the addition of milk fat globule membrane (MFGM) supplements. This paper first reviews the composition and structure of HMF, and then the preparation development of structured lipids and MFGM supplements are summarized. Additionally, the evaluation and regulation of HMFSs in infant formula are also presented. Full article
(This article belongs to the Special Issue Advances in Edible Oil Processing)
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