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During the last few decades, environmental concerns have prompted 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 their diet on their health and wellness. Therefore, this Special Issue comprises a collection of innovative research articles and review papers on advances in edible oil processing, including the following topics of interest: (1) Enzyme-catalyzed processes; (2) Emerging physical extraction techniques; (3) Green solvent extractions; (4) Innovative processes in olive oil extraction technology; (5) Contaminant mitigation technology; (6) Novel products.

Research & information: general --- solid-phase microextraction-arrow --- multiple headspace solid-phase microextraction --- pyrazine --- flavor edible oil --- internal standard method --- emulsion --- oxidative stability --- microbiological criteria --- phenolic compounds --- physicochemical characteristics --- co-extraction --- flavored oil --- response surface methodology --- phenols --- thyme --- Argania spinosa oil --- capric acid --- caprylic acid --- commercial immobilized lipases --- low-calorie structured lipids --- vegetable oils --- phospholipase --- enzymatic degumming --- phospholipids --- human milk --- human milk fat substitutes --- structured lipids --- infant formula

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Proteins play an important role in human nutrition. At present, most of our protein requirement is covered by animal proteins. However, the production of animal proteins is associated with a high consumption of resources and land/sea, which contributes considerably to greenhouse gas emissions. Therefore, interest in the recovery of alternative proteins for food applications is greater than ever. Alternative proteins can be produced by plants, algae, fungi, and insects. So far, plant proteins such as wheat or soy protein preparations still dominate the market for alternative protein products, but more and more new proteins are entering the market. The quality of the proteins—particularly their functional, nutritional, and sensory properties—is influenced by the raw materials from which they are obtained and the extraction and isolation processes used. According to their functional properties (e.g., protein solubility, gelling, or emulsification properties), alternative protein preparations can be applied as substitutes for animal proteins or for the protein enrichment of food. The use of proteins in foods that are attractive to consumers is a challenge, especially if these proteins are to replace meat, milk, or egg products, since they need to mimic their texture, sensory properties, color, and taste. In addition to dealing with various technological challenges, the development of tailormade food products also requires knowledge of the driving forces and barriers between different consumer groups when using these products.

Technology: general issues --- Chemical engineering --- enzymatic hydrolysis --- fermentation --- lupin protein --- functional properties --- sensory profile --- lupin allergy --- lup an 1 --- plant protein --- secalin --- rye prolamin --- protein acylation --- capric acid --- emulsifying agent --- foaming agent --- atomic force microscope --- circular dichroism --- phytic acid --- green extraction --- soybean proteins --- soybean okara --- pea (Pisum sativum L.) --- spray-dry --- protein characterization --- pea allergens --- canola --- protein solubility --- dietary fiber --- starch gelatinization --- extrusion --- expansion --- biopolymers --- closed-cavity rheometer --- BSG --- fibre fortification --- glycaemic index --- bread dough quality --- gluten network --- nutritional value --- brewers’ spent grain --- barley protein --- by-product valorisation --- brewing waste --- food ingredient --- n/a --- brewers' spent grain

Choose an application

• Reference Manager
• EndNote
• RefWorks (Direct export to RefWorks)

Proteins play an important role in human nutrition. At present, most of our protein requirement is covered by animal proteins. However, the production of animal proteins is associated with a high consumption of resources and land/sea, which contributes considerably to greenhouse gas emissions. Therefore, interest in the recovery of alternative proteins for food applications is greater than ever. Alternative proteins can be produced by plants, algae, fungi, and insects. So far, plant proteins such as wheat or soy protein preparations still dominate the market for alternative protein products, but more and more new proteins are entering the market. The quality of the proteins—particularly their functional, nutritional, and sensory properties—is influenced by the raw materials from which they are obtained and the extraction and isolation processes used. According to their functional properties (e.g., protein solubility, gelling, or emulsification properties), alternative protein preparations can be applied as substitutes for animal proteins or for the protein enrichment of food. The use of proteins in foods that are attractive to consumers is a challenge, especially if these proteins are to replace meat, milk, or egg products, since they need to mimic their texture, sensory properties, color, and taste. In addition to dealing with various technological challenges, the development of tailormade food products also requires knowledge of the driving forces and barriers between different consumer groups when using these products.

enzymatic hydrolysis --- fermentation --- lupin protein --- functional properties --- sensory profile --- lupin allergy --- lup an 1 --- plant protein --- secalin --- rye prolamin --- protein acylation --- capric acid --- emulsifying agent --- foaming agent --- atomic force microscope --- circular dichroism --- phytic acid --- green extraction --- soybean proteins --- soybean okara --- pea (Pisum sativum L.) --- spray-dry --- protein characterization --- pea allergens --- canola --- protein solubility --- dietary fiber --- starch gelatinization --- extrusion --- expansion --- biopolymers --- closed-cavity rheometer --- BSG --- fibre fortification --- glycaemic index --- bread dough quality --- gluten network --- nutritional value --- brewers’ spent grain --- barley protein --- by-product valorisation --- brewing waste --- food ingredient --- n/a --- brewers' spent grain