The need for widely usable bioactive lipids and natural antioxidants continues to grow. A great attention is addressed in recent years new sources searching for vegetable oil, as an alternative to conventional products, linked to the perception of these oils as natural, nutritional, and safe food products with better nutritive/healthy properties.
Cold pressing oil represent promising vegetable one: Cold pressed oils are easy to obtain and the process does not involve any heat treatment or solvent extraction. New ecological strategies for the extraction of edible oil should be promoted.
Cold pressed oils are promoted as specialty oils and several cold pressed oils are now available on the international market.
Monitoring and control the authenticity of cold pressed oils and tractability should be guaranteed. Among these, new challenge is given by the combined use of rapid analytical methods and chemometrics.
This Research Topic aims at exploring recent advances in cold pressed oils, by increasing information and knowledge on their composition, physicochemical characteristics, organoleptic attributes, food qualities and nutritional characteristics, oxidative stability, functional and health-promoting traits and uses and applications.
Potential topics include but are not limited to the following:
-Evaluation procedures and quality attributes; yield, quality parameter and physicochemical properties; sensory and color attributes
- Compounds of nutritional and nutraceutical character in cold pressed oils
- Oxidative stability
- Impact of cold technologies: extracting and processing parameters
- Storage and shelf life evaluation
- Adulteration and authenticity
- Cold pressed cake as functional and value-added products
- Consumer’s perception
- Health Benefits
- Safety aspects and potential adverse reaction evaluations
- Conventional and innovative fields of applications
The need for widely usable bioactive lipids and natural antioxidants continues to grow. A great attention is addressed in recent years new sources searching for vegetable oil, as an alternative to conventional products, linked to the perception of these oils as natural, nutritional, and safe food products with better nutritive/healthy properties.
Cold pressing oil represent promising vegetable one: Cold pressed oils are easy to obtain and the process does not involve any heat treatment or solvent extraction. New ecological strategies for the extraction of edible oil should be promoted.
Cold pressed oils are promoted as specialty oils and several cold pressed oils are now available on the international market.
Monitoring and control the authenticity of cold pressed oils and tractability should be guaranteed. Among these, new challenge is given by the combined use of rapid analytical methods and chemometrics.
This Research Topic aims at exploring recent advances in cold pressed oils, by increasing information and knowledge on their composition, physicochemical characteristics, organoleptic attributes, food qualities and nutritional characteristics, oxidative stability, functional and health-promoting traits and uses and applications.
Potential topics include but are not limited to the following:
-Evaluation procedures and quality attributes; yield, quality parameter and physicochemical properties; sensory and color attributes
- Compounds of nutritional and nutraceutical character in cold pressed oils
- Oxidative stability
- Impact of cold technologies: extracting and processing parameters
- Storage and shelf life evaluation
- Adulteration and authenticity
- Cold pressed cake as functional and value-added products
- Consumer’s perception
- Health Benefits
- Safety aspects and potential adverse reaction evaluations
- Conventional and innovative fields of applications
