Antioxidants and Oxidative Stability in Fats and Oils
This Special Issue addresses the critical issue of oxidative degradation in food systems, particularly as polyunsaturated lipids are increasingly incorporated into foods. It explores the chemistry, functionality, and innovation related to phenolic antioxidants and lipid stabilization strategies. Ini...
I tiakina i:
| Hōputu: | Online |
|---|---|
| Reo: | Ingarihi |
| I whakaputaina: |
MDPI - Multidisciplinary Digital Publishing Institute
2025
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| Ngā marau: | |
| Urunga tuihono: | ONIX_20250812T110751_9783725841981_375 |
| Ngā Tūtohu: |
Kāore He Tūtohu, Me noho koe te mea tuatahi ki te tūtohu i tēnei pūkete!
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| _version_ | 1869521915249426432 |
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| collection | Directory of Open Access Books |
| description | This Special Issue addresses the critical issue of oxidative degradation in food systems, particularly as polyunsaturated lipids are increasingly incorporated into foods. It explores the chemistry, functionality, and innovation related to phenolic antioxidants and lipid stabilization strategies. Initial articles investigate the behavior of antioxidants like α-tocopherol and Trolox in complex environments, revealing how polarity and molecular context affect their efficacy. Mechanistic analyses highlight how phenolic structure influences antioxidant efficacy, guiding the design of advanced antioxidants.It also examines oxidative stability in edible oils, such as black cumin, virgin olive, and Acer truncatum seed oils, emphasizing the impact of molecular composition, herb flavoring, and herb extracts like carnosic acid. Further articles focus on multiphasic systems, reviewing antioxidant partitioning theory and demonstrating the effectiveness of antioxidants concentrated at the interface. Finally, the antioxidant properties of bio-polymer films enriched with green carbon dots derived from apple pomace and rosemary are demonstrated. |
| format | Online |
| id | doab-20.500.12854ir-165620 |
| institution | Directory of Open Access Books |
| language | eng |
| publishDate | 2025 |
| publishDateRange | 2025 |
| publishDateSort | 2025 |
| publisher | MDPI - Multidisciplinary Digital Publishing Institute |
| publisherStr | MDPI - Multidisciplinary Digital Publishing Institute |
| record_format | ojs |
| spelling | doab-20.500.12854ir-1656202025-08-12T10:00:56Z Antioxidants and Oxidative Stability in Fats and Oils Velasco, Joaquin cold-pressed black cumin oils antioxidant capacity tocopherols sterols oxidative stability fatty acid profile quantitative descriptive sensory analysis principal component analysis nanoemulsification polyglycerol ester polysorbate 80 natural oregano oil oak extract peroxidation kinetic bond dissociation tocopherol polyphenols EPR sunflower oil peroxyl radical oxygen consumption phenoxyl radical active packaging composite films nano-additives green carbon dots antioxidant properties phenolic acid derivatives β-lactoglobulin oil-water-emulsions pro-oxidant transition metal complexation iron reducing power radical scavenging oxidation products black seed oil encapsulation free oxylipins bioaccessibility in vitro digestion volatile compounds virgin olive oil flavored olive oil rosemary basil oxidation thymoquinone thymohydroquinone cyclovoltammetry superoxide DFT partition constant antioxidant edible oils emulsion intermolecular interactions Acer truncatum seed oil rosemary extract carnosic acid lecithin tetrahydroxyl-phenol antioxidants synthesis and purification free radical scavenging lipid antioxidant protein hydrolysate ultrafiltration emulsifying peptides oil-in-water emulsions antioxidant activity sensory profile reverse micelles lipid oxidation phosphatidylcholine α-tocopherol Trolox Rancimat This Special Issue addresses the critical issue of oxidative degradation in food systems, particularly as polyunsaturated lipids are increasingly incorporated into foods. It explores the chemistry, functionality, and innovation related to phenolic antioxidants and lipid stabilization strategies. Initial articles investigate the behavior of antioxidants like α-tocopherol and Trolox in complex environments, revealing how polarity and molecular context affect their efficacy. Mechanistic analyses highlight how phenolic structure influences antioxidant efficacy, guiding the design of advanced antioxidants.It also examines oxidative stability in edible oils, such as black cumin, virgin olive, and Acer truncatum seed oils, emphasizing the impact of molecular composition, herb flavoring, and herb extracts like carnosic acid. Further articles focus on multiphasic systems, reviewing antioxidant partitioning theory and demonstrating the effectiveness of antioxidants concentrated at the interface. Finally, the antioxidant properties of bio-polymer films enriched with green carbon dots derived from apple pomace and rosemary are demonstrated. 2025-08-12T10:00:54Z 2025-08-12T10:00:54Z 2025 book ONIX_20250812T110751_9783725841981_375 9783725841981 9783725841974 https://directory.doabooks.org/handle/20.500.12854/165620 eng image/jpeg Attribution 4.0 International https://mdpi.com/books https://mdpi.com/books/pdfview/book/11138 MDPI - Multidisciplinary Digital Publishing Institute 10.3390/books978-3-7258-4197-4 10.3390/books978-3-7258-4197-4 46cabcaa-dd94-4bfe-87b4-55023c1b36d0 9783725841981 9783725841974 246 open access |
| spellingShingle | cold-pressed black cumin oils antioxidant capacity tocopherols sterols oxidative stability fatty acid profile quantitative descriptive sensory analysis principal component analysis nanoemulsification polyglycerol ester polysorbate 80 natural oregano oil oak extract peroxidation kinetic bond dissociation tocopherol polyphenols EPR sunflower oil peroxyl radical oxygen consumption phenoxyl radical active packaging composite films nano-additives green carbon dots antioxidant properties phenolic acid derivatives β-lactoglobulin oil-water-emulsions pro-oxidant transition metal complexation iron reducing power radical scavenging oxidation products black seed oil encapsulation free oxylipins bioaccessibility in vitro digestion volatile compounds virgin olive oil flavored olive oil rosemary basil oxidation thymoquinone thymohydroquinone cyclovoltammetry superoxide DFT partition constant antioxidant edible oils emulsion intermolecular interactions Acer truncatum seed oil rosemary extract carnosic acid lecithin tetrahydroxyl-phenol antioxidants synthesis and purification free radical scavenging lipid antioxidant protein hydrolysate ultrafiltration emulsifying peptides oil-in-water emulsions antioxidant activity sensory profile reverse micelles lipid oxidation phosphatidylcholine α-tocopherol Trolox Rancimat Antioxidants and Oxidative Stability in Fats and Oils |
| title | Antioxidants and Oxidative Stability in Fats and Oils |
| title_full | Antioxidants and Oxidative Stability in Fats and Oils |
| title_fullStr | Antioxidants and Oxidative Stability in Fats and Oils |
| title_full_unstemmed | Antioxidants and Oxidative Stability in Fats and Oils |
| title_short | Antioxidants and Oxidative Stability in Fats and Oils |
| title_sort | antioxidants and oxidative stability in fats and oils |
| topic | cold-pressed black cumin oils antioxidant capacity tocopherols sterols oxidative stability fatty acid profile quantitative descriptive sensory analysis principal component analysis nanoemulsification polyglycerol ester polysorbate 80 natural oregano oil oak extract peroxidation kinetic bond dissociation tocopherol polyphenols EPR sunflower oil peroxyl radical oxygen consumption phenoxyl radical active packaging composite films nano-additives green carbon dots antioxidant properties phenolic acid derivatives β-lactoglobulin oil-water-emulsions pro-oxidant transition metal complexation iron reducing power radical scavenging oxidation products black seed oil encapsulation free oxylipins bioaccessibility in vitro digestion volatile compounds virgin olive oil flavored olive oil rosemary basil oxidation thymoquinone thymohydroquinone cyclovoltammetry superoxide DFT partition constant antioxidant edible oils emulsion intermolecular interactions Acer truncatum seed oil rosemary extract carnosic acid lecithin tetrahydroxyl-phenol antioxidants synthesis and purification free radical scavenging lipid antioxidant protein hydrolysate ultrafiltration emulsifying peptides oil-in-water emulsions antioxidant activity sensory profile reverse micelles lipid oxidation phosphatidylcholine α-tocopherol Trolox Rancimat |
| topic_facet | cold-pressed black cumin oils antioxidant capacity tocopherols sterols oxidative stability fatty acid profile quantitative descriptive sensory analysis principal component analysis nanoemulsification polyglycerol ester polysorbate 80 natural oregano oil oak extract peroxidation kinetic bond dissociation tocopherol polyphenols EPR sunflower oil peroxyl radical oxygen consumption phenoxyl radical active packaging composite films nano-additives green carbon dots antioxidant properties phenolic acid derivatives β-lactoglobulin oil-water-emulsions pro-oxidant transition metal complexation iron reducing power radical scavenging oxidation products black seed oil encapsulation free oxylipins bioaccessibility in vitro digestion volatile compounds virgin olive oil flavored olive oil rosemary basil oxidation thymoquinone thymohydroquinone cyclovoltammetry superoxide DFT partition constant antioxidant edible oils emulsion intermolecular interactions Acer truncatum seed oil rosemary extract carnosic acid lecithin tetrahydroxyl-phenol antioxidants synthesis and purification free radical scavenging lipid antioxidant protein hydrolysate ultrafiltration emulsifying peptides oil-in-water emulsions antioxidant activity sensory profile reverse micelles lipid oxidation phosphatidylcholine α-tocopherol Trolox Rancimat |
| url | ONIX_20250812T110751_9783725841981_375 |