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A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Nutraceuticals, Functional Foods, and Novel Foods".

Deadline for manuscript submissions: closed (22 November 2023) | Viewed by 10965

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Special Issue Editors

Prof. Dr. Fang Wei

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Guest Editor

Oil Crops Research Institute, Chinese Academy of Agricultural Sciences, Wuhan 430062, China
Interests: lipids quality and nutrition; lipidomics; analysis and characterization of lipids

Prof. Dr. Mingming Zheng

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Guest Editor

Oil Crops Research Institute, Chinese Academy of Agricultural Sciences, Wuhan 430062, China
Interests: functional lipid; lipid structure-activity relationship; prepare functional lipids with enzymatic technology

Special Issue Information

Dear Colleagues,

Lipids are one of the three macronutrients needed by the body and are naturally found in many biological resources consumed as agro-foods or added as ingredients in processed foods. Lipids and their derivatives exert indispensable functionalities in maintaining a desirable color, flavor, texture, and nutritional quality of food. The roles of lipids in organisms include energy storage, the formation of cellular membranes, signal transduction, endocrine regulation, and inflammation. Therefore, the composition, structure, and state of lipids not only determine the quality and safety of food but also are closely related to their biological functions and nutritional quality. However, there are some problems existing in natural lipids such as their single structural composition, simple physicochemical properties, and low nutritional value. The molecular modification of lipids is an ideal approach to improve the physicochemical properties, expand the application scope, and enhance their functional activity including regulating blood lipids, preventing atherosclerosis, and improving memory and anti-inflammation. This Special Issue will focus on the advances and trends in advanced research on functional lipids.

Prof. Dr. Fang Wei
Prof. Dr. Mingming Zheng
Guest Editors

Manuscript Submission Information

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Keywords

lipid discovery
lipid function
lipid analysis
lipid nutrition
lipid preparation
lipidomics
molecular modification
structure-activity relationship

Published Papers (6 papers)

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Research

12 pages, 2468 KiB

Open AccessArticle

Study on the Frying Performance Evaluation of Refined Soybean Oil after PLC Enzymatic Degumming

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Foods 2024, 13(2), 275; https://doi.org/10.3390/foods13020275 (registering DOI) - 16 Jan 2024

Abstract

It is known that phospholipase C (PLC) enzymatic degumming can hydrolyze phospholipids into diacylglycerol (DAG), which improves the efficiency of oil processing. However, it is unclear whether the presence of DAG and the use of enzymes affect the performance of the oil. This paper evaluated the frying performance of PLC-degummed refined soybean oil. Following the chicken wings and potato chips frying trials, results revealed that after 30 cycles of frying, free fatty acid (FFA) levels were 0.22% and 0.21%, with total polar compounds (TPC) at 23.75% and 24.00%, and peroxide value (PV) levels were 5.90 meq/kg and 6.45 meq/kg, respectively. Overall, PLC-degummed refined soybean oil showed almost the same frying properties as traditional water-degummed refined oil in terms of FFA, PV, TPC, polymer content, viscosity, color, foaming of frying oils, and appearance of foods. Moreover, FFA, TPC, polymer content, foaming, and color showed significant positive correlations with each other (p < 0.05) in soybean oil intermittent frying processing. Full article

(This article belongs to the Special Issue Advanced Researches on Functional Lipids)

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14 pages, 3798 KiB

Open AccessArticle

Effects of High-Canolol Phenolic Extracts on Fragrant Rapeseed Oil Quality and Flavor Compounds during Frying

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Foods 2023, 12(4), 827; https://doi.org/10.3390/foods12040827 - 15 Feb 2023

Cited by 2 | Viewed by 1112

Abstract

Fragrant rapeseed oil (FRO) is a frying oil widely loved by consumers, but its quality deteriorates with increasing frying time. In this study, the effect of high-canolol phenolic extracts (HCP) on the physicochemical properties and flavor of FRO during frying was investigated. During frying, HCP significantly inhibited the increase in peroxide, acid, p-anisidine, and carbonyl values, as well as total polar compounds and degradation of unsaturated fatty acids. A total of 16 volatile flavor compounds that significantly contributed to the overall flavor of FRO were identified. HCP was effective in reducing the generation of off-flavors (hexanoic acid, nonanoic acid, etc.) and increased the level of pleasant deep-fried flavors (such as (E,E)-2,4-decadienal). Therefore, the application of HCP has a positive effect on protecting the quality and prolonging the usability of FRO. Full article

(This article belongs to the Special Issue Advanced Researches on Functional Lipids)

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14 pages, 4409 KiB

Open AccessArticle

Effect of Variety and Maturity Index on the Physicochemical Parameters Related to Virgin Olive Oil from Wudu (China)

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Foods 2023, 12(1), 7; https://doi.org/10.3390/foods12010007 - 20 Dec 2022

Cited by 4 | Viewed by 4807

Abstract

Physical parameters (i.e., extraction yield, oil content), chemicals (i.e., fatty acids, phenolics) and oxidative stability associated with virgin olive oil (VOO) from ten varieties in Wudu, China, were analyzed as a function of maturity index and variety by multivariate analysis models. Most of the analytical parameters were significantly affected by the variety and maturity index, and the former was more influential than the latter. Phenolics were the principal factor dividing the ten varieties into four groups. High phenolic levels were observed in the ‘Koroneiki’ group and ‘Manzanilla’ group, but the oil extractability index differentiated between them, being the highest and lowest, respectively. The ‘Koroneiki’ group demonstrated high oil productivity and oil quality, which was worthy of promotion in large-scale cultivation. High amounts of linoleic enhanced the VOO health benefits of ‘Ascolana tenera, Arbequina and Zhongshan24’ group, but brought the risk of shortening the shelf-life. The ‘Ulliri Bardhe, Empeltre, Ezhi8, Yuntai14 and Picual’ group clustered for the higher relative value of oleic acid. The maturity index had significant negative effects on the content of total phenolics, oleacein, oleocanthal, and oleic acid, but had a positive effect on the extractability index, which suggested that varieties with low phenolics and oleic acid levels should be harvested early. Full article

(This article belongs to the Special Issue Advanced Researches on Functional Lipids)

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14 pages, 3042 KiB

Open AccessArticle

Gastrointestinal Digestion and Microbial Hydrolysis of Alkyl Gallates: Potential Sustained Release of Gallic Acid

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Foods 2022, 11(23), 3936; https://doi.org/10.3390/foods11233936 - 06 Dec 2022

Cited by 1 | Viewed by 1261

Abstract

Phenolipids such as alkyl gallates (A-GAs) have been approved by the food industry as non-toxic antioxidant additives, which are also regarded as an emerging source of functional food ingredients. However, comprehensive understanding of their digestive absorption is needed. Thus, the models of live mice and anaerobic fermentation were used to clarify the distribution and microbial hydrolysis characteristics of A-GAs in the gastrointestinal tract. HPLC-UV results demonstrated that A-GAs could be hydrolyzed by intestinal lipases and gut microorganisms including Lactobacillus to produce free gallic acid (GA). Through regulating the chain length of the lipid part in A-GAs, the sustained and controllable release of the GA can be easily achieved. Furthermore, A-GAs were also able to reach the colon and the cecum, which would lead to potential gastrointestinal protective effects. Therefore, A-GAs may be applied as possible ingredient for functional foods. Full article

(This article belongs to the Special Issue Advanced Researches on Functional Lipids)

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20 pages, 4419 KiB

Open AccessArticle

Comparative Lipidomics Profiling of Acylglycerol from Tuna Oil Selectively Hydrolyzed by Thermomyces Lanuginosus Lipase and Candida Antarctica Lipase A

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Foods 2022, 11(22), 3664; https://doi.org/10.3390/foods11223664 - 16 Nov 2022

Cited by 3 | Viewed by 1420

Abstract

Lipase hydrolysis is an effective method to develop different functional types of lipids. In this study, tuna oil was partially hydrolyzed at 30% and 60% by Thermomyces lanuginosus lipase (TL 100 L) and Candida Antarctica lipase A (ADL), respectively, to obtain lipid-modified acylglycerols. The lipidomic profiling of the acylglycerols was investigated by UPLC-Q-TOF-MS and GC–MS to clarify the lipid modification effect of these two lipases on tuna oil. The results showed that 247 kinds of acylglycerols and 23 kinds of fatty acids were identified in the five samples. In the ADL group, the content of triacylglycerols (TAG) and diacylglycerols (DAG) increased by 4.93% and 114.38%, respectively, with an increase in the hydrolysis degree (HD), while there was a decreasing trend in the TL 100 L group. TL 100 L had a better enrichment effect on DHA, while ADL was more inclined to enrich EPA and hydrolyze saturated fatty acids. Cluster analysis showed that the lipids obtained by the hydrolysis of TL 100 L and ADL were significantly different in the cluster analysis of TAG, DAG, and monoacylglycerols (MAG). TL 100 L has strong TAG selectivity and a strong ability to hydrolyze acylglycerols, while ADL has the potential to synthesize functional lipids containing omega-3 PUFAs, especially DAG. Full article

(This article belongs to the Special Issue Advanced Researches on Functional Lipids)

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18 pages, 4101 KiB

Open AccessArticle

Simultaneous Analysis of Free/Combined Phytosterols in Rapeseed and Their Dynamic Changes during Microwave Pretreatment and Oil Processing

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Foods 2022, 11(20), 3219; https://doi.org/10.3390/foods11203219 - 14 Oct 2022

Cited by 1 | Viewed by 1484

Abstract

Here, a simple, efficient, and rapid solid phase extraction-gas chromatography (SPE–GC) method was developed for the simultaneous analysis of free/combined phytosterols in rapeseed and their dynamic changes during microwave pretreatment and oil processing. First, by comparing different methods for extracting free/combined phytosterols from rapeseed and rapeseed cake, the Folch method was considered to be the optimal method and was selected in subsequent experiments. Subsequently, the extraction method was validated by determining the recoveries of standards (brassinosterol, campesterol, β-sitosterol and cholesteryl oleate) spiked in rapeseed and rapeseed oil samples, and the recoveries were in the range from 82.7% to 104.5% and 83.8% to 116.3%, respectively. The established method was applied to study the dynamic changes of the form and content of phytosterols in rapeseed and its products (rapeseed oil and cake) during rapeseed microwave pretreatment and the oil production process. Additionally, the results showed that more than 55% of the free/combined phytosterols in rapeseed were transferred to rapeseed oil during the oil processing, and this proportion will increase after microwave pretreatment of rapeseed. This work will provide analytical methods and data support for a comprehensive understanding of phytosterols in rapeseed and its products during oil processing. Full article

(This article belongs to the Special Issue Advanced Researches on Functional Lipids)

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