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EditorialLipids and Food Quality
Domenico Montesano ,1 Stefania Albrizio,2 Luigi Lucini ,3 Francisco J. Barba ,4
and Monica Gallo 2
1Universita degli Studi di Perugia, Perugia, Italy2Universita degli Studi di Napoli Federico II, Naples, Italy3Universita Cattolica del Sacro Cuore, Milan, Italy4Universitat de Valencia, Valencia, Spain
Correspondence should be addressed to Domenico Montesano; [email protected]
Received 6 May 2018; Accepted 6 May 2018; Published 13 September 2018
Copyright © 2018 DomenicoMontesano et al.�is is an open access article distributed under the Creative Commons AttributionLicense, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work isproperly cited.
Lipids represent a major component of food and importantstructural and functional constituents of cells in biologicalsystems. �e aim of this special issue is to provide a repre-sentation of the new analytical and qualitative aspects aboutfood lipids. �e main focus is on the state of the art in thevarious areas covered, with an indication of the currentdevelopments taking place and the problems and challengesthat remain to be addressed. With this editorial, we launcha series of papers presenting new analytical methodology,health properties, and food safety related to lipids. �epapers were selected through routine rigorous double-blindexternal peer review by quali�ed experts.
Lipids contribute to many desirable qualities to foods,including attributes of texture, structure, mouthfeel, �a-vour, and colour. Generally, the quality of food is closelyrelated to the quality of their lipids. Very often, thedegradability and alteration of lipids are the main causes ofthe loss of quality of food. �is is why several researchershave investigated the lipid fraction of food not only toprovide new knowledge about their composition but also toassess whether it was possible inhibiting or slowing downalteration processes or modifying the native compositionby fortifying foods with some lipid classes with healthproperties. A very important topic is presented by the studyof the composition of lipid fraction present in foods, inparticular the ratio ω-3/ω-6, the % of saturated fatty acids(SFA), and the occurrence of trans fatty acids. In fact,wrong ω-3/ω-6 ratios, high quantity of SFA, and trans fatsare associated with cardiovascular diseases and other
undesirable health e�ects. �erefore, many health au-thorities, such as EFSA or FDA, have recommended the useof healthy foods without trans fatty acids and a lowerconsumption of saturated fatty acids. Currently, manyresearchers consider healthy a diet with a lipid fraction richin ω-3 fatty acids and conjugated linoleic acid (CLA) due totheir bene�cial e�ects such as cardiovascular and anti-in�ammatory ones. In this special issue, J. Arias-Ricoet al. reviewed the possible health e�ects of ω-3 supple-mentation in poultry products. �is phase 1 study wasperformed on 29 volunteers of whom fourteen participants(9 women and 5 men) consumed chicken and eggs sup-plemented with ω-3 fatty acids and �fteen participants(8 women and 7 men) consumed chicken and eggs non-supplemented with ω-3 fatty acids. Both groups partici-pated for a period of 14 weeks. After 14 weeks, thesupplemented group had an increase in HDL, reducing theatherogenic index. Generally, high intake of trans fat isclosely related with chronic diseases such as cardiovasculardisease and cancer. In consideration of this, Buitimea-Cantu a et al. investigated fat blends, produced by directblending process of palm stearin (PS) with high oleicsun�ower oil (HOSO) in di�erent concentrations, con-cluding that the direct blending process of equal amountsof PS and HOSO was an adequate strategy to formulatea new zero-trans crystallized vegetable fats with charac-teristics similar to commercial counterparts with well-balanced fats rich in both ω-3 and ω-6 fatty acids. Todate, many foods rich in ω-3 and ω-6 are known, but �sh
HindawiJournal of Food QualityVolume 2018, Article ID 4046381, 2 pageshttps://doi.org/10.1155/2018/4046381
are certainly the first source of these fatty acids. Generally,marine organisms bring lipids with a high nutritional value,rich in polyunsaturated fatty acids and with low levels ofsaturated ones and cholesterol. Pyz-Aukasik et al. de-termined fatty acid profile regarding the fat of farmed grasscarp, bighead carp, Siberian sturgeon, and wels catfish. "etotal content of eicosapentaenoic acid (EPA) and doco-sahexaenoic acid (DHA) in 100 g of muscle tissue of theexamined fish was very high particularly for bighead carp(488.67mg) and Siberian sturgeon (619.06mg). "e ratiosof ω-6/ω-3 in all the fish analyzed were always high or veryhigh, between 0.44 and 1.72, and, similarly, the ratioPUFA/SFA was always very interesting (0.45–1.61). Forthese reasons, the authors concluded that the lipid fractionof the analyzed fish can be considered beneficial for humanhealth. Another important topic concerning the study offood lipids is represented by extraction methods. "e re-covery and the quality of the lipid fraction from foodsdepend on the method used for its extraction; therefore,nowadays, the setting of the optimal extraction parametersis the focus of scientific research in the field of foods.Rosales-Garci a et al. performed the extraction of squalenefrom puffed Amaranthus hypochondriacus seeds by super-critical fluid extraction (SCFE). "e authors determinedsqualene content and carried out the acidic profile of theextracts by GC-MS. "e extract obtained by SCFE reached460 g/kg of squalene in oily extract with the optimized pa-rameters, confirming that this matrix is a rich source ofsqualene, a potent natural antioxidant. Heat treatment such asroasting and frying are two of the most common methodsused industrially, and not only, to improve the sensoryproperties of many foods. However, these treatments are notalways harmless; in fact, some nutritional alteration might beunfavorable and lead to negative health impacts upon con-sumption. Ghazzawi and Al-Ismail evaluate the effects offrying and roasting on different nuts (raw almonds, pine,cashew, and pistachio). "e authors took into considerationthe modifications, after the heat treatment, of the total phenolcontent, total flavonoids, oxidative stability, and of the acidicprofile of the nuts’ fat. In conclusion, the effects of roastingand frying have significantly influenced the fatty acid profileand the antioxidant activity of the matrices considered, andtherefore, this work highlights the need to improve theknowledge on foods subjected to heat treatment. Sommellaet al. determined the qualitative and quantitative variation ofsingle fatty acids in cow milk samples before expiration dateand within 28 days after expiration date in order to monitorhow the profile of the lipid fraction is influenced by differentphysicochemical parameters. "ese authors concluded that,even after the expiration date, this matrix represents a richsource of fatty acids with potential substrates for the for-mulation of economically viable products and eco-friendlydiesel-like fuels.
In light of these findings, all the papers published in thisspecial issue represent exciting, innovative, and applicableapproaches in the study of food safety and lipids quality,as well as emerging future research topics, in this mul-tidisciplinary field. We hope that this special issue wouldattract major attention of the peers.
Acknowledgments
We are immensely grateful to the Editorial Board not onlyfor the opportunity to edit this special issue but also for theirconstant help, suggestions, and guidance. With great plea-sure, we extend our sincerest thanks to all the contributorsfor their excellent updated contributions. We would like toexpress our deep gratitude to all the scientific colleagues whohelped us immensely by providing their valuable time toreview these manuscripts. Finally, special thanks also go toall the editorial team.
Domenico MontesanoStefania Albrizio
Luigi LuciniFrancisco J. Barba
Monica Gallo
2 Journal of Food Quality
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