European Journal of Lipid Science and Technology最新文献

{"title":"Effect of Lemon Oil Nanoemulsion and Heat Treatment on Physical Properties and Lipid Quality Parameters of Fish Meat During Storage","authors":"Bengunur Corapci,&nbsp;Hulya Turan,&nbsp;Can Okan Altan,&nbsp;Bayram Kostekli,&nbsp;Zafer Ceylan,&nbsp;Demet Kocatepe","doi":"10.1002/ejlt.70055","DOIUrl":"https://doi.org/10.1002/ejlt.70055","url":null,"abstract":"<p>In this study, raw and steamed fish (SF) (<i>Oncorhynchus mykiss</i>) samples treated with lemon oil nanoemulsion (LON) were examined. Four groups were designated: raw fish (RF), raw fish treated with LON (RFL), SF, and steamed fish treated with LON (SFL). Changes in the physical properties and lipid quality parameters of fish samples were monitored over 30 days of storage at 4°C ± 2°C following vacuum packing. The <span>dl</span>-limonene compound, a major component of lemon oil, was detected at a concentration of 75.49%. The LON exhibited a zeta size (ZS) of 197.067 nm, a polydispersity index (PDI) of 0.217, and a zeta potential (ZP) of −3.56 mV. Regarding color characteristics, <i>L</i>^* whiteness value, −<i>a</i> greenishness, and +<i>b</i> yellowness values of the nanoemulsion showed a decrease by the end of storage. In all sample groups, except for the <i>L</i>^* value in the SFL group, a general trend was observed in which <i>L</i>^* increased, <i>a</i>^* decreased, and <i>b</i>^* increased compared to Day 0 at the end of storage. During storage, thiobarbituric acid reactive substance (TBARS) and free fatty acid (FFA) values remained within acceptable limits for consumption across all groups throughout storage. In conclusion, the application of LON without heat treatment had a positive effect on pH levels. Conversely, when applied to heat-treated fish meat, the nanoemulsion improved the <i>L</i>^* value, TBARS, FFA, and overall lipid quality parameters, with the exception of polyene index (PI).</p><p><i>Practical applications</i>: Essential lemon oil possesses sensory, antioxidant, and antimicrobial properties. From a sensory perspective, the practical use of freshly squeezed lemon juice on fish meat is widely preferred by consumers. Inspired by this culinary practice, the effects of lemon oil nanoemulsion at a nanoscale on certain quality characteristics of both raw and thermally treated fish meat were investigated. In thermally treated fish meat, the lemon oil nanoemulsion positively influenced color parameters, notably enhancing the brightness (<i>L</i>^*) value, as well as markedly improving overall lipid quality indicators. Conversely, the thermal treatment itself adversely affected the pH values of fish meat. Considering lipid quality preservation throughout storage, it is recommended that thermal treatment be applied prior to the incorporation of lemon oil nanoemulsion, ensuring optimal results in both shelf-life and product appeal.</p>","PeriodicalId":11988,"journal":{"name":"European Journal of Lipid Science and Technology","volume":"127 10","pages":""},"PeriodicalIF":1.8,"publicationDate":"2025-08-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/ejlt.70055","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145297153","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Field and Processing Conditions of Olive Fruits of “Arbequina” Cultivar on the Oil's Quality Sold in Brazil","authors":"Fellipe Kennedy Alves Cantareli,&nbsp;Fernando Antonio Anjo,&nbsp;Paula Toshimi Matumoto-Pintro,&nbsp;Juliano Garavaglia,&nbsp;Laís Gomes Adamuchio de Oliveira,&nbsp;Francine Lorena Cuquel","doi":"10.1002/ejlt.70054","DOIUrl":"https://doi.org/10.1002/ejlt.70054","url":null,"abstract":"<p>Several field and processing conditions affect the quality of virgin olive oil, impacting its sensory attributes and bioactive composition. This study investigated how different environmental and processing factors influence the quality of monovarietal “Arbequina” virgin olive oils sold in Brazil. Nine Brazilian commercial brands labeled extra virgin were compared with one Spanish monovarietal “Arbequina” brand. The results showed that crops at low altitudes with pre-harvest water deficit resulted in virgin olive oils with higher total polyphenol content (up to 424.91 mg GAE/L) and antioxidant activities (2,2-diphenyl-1-picrylhydrazyl [DPPH]: up to 97.44%; 2,2′-azino-bis-3-ethylbenzothiazoline-6-sulfonic acid [ABTS]: up to 87.79%). The intensity of sensory attributes, such as fruity aroma, pungency, and bitterness, was positively correlated with bioactive compound concentrations. However, two samples (RS5 and ESP1) presented sensory defects (fusty, rancid, and musty), classifying them as virgin rather than extra virgin, contrary to their labels. These findings highlight the need for improved production and classification practices to ensure high-quality virgin olive oils are in the market.</p><p><i>Practical Applications</i>: The study can help producers in refining agricultural practices, such as irrigation management and the selection of planting areas with appropriate altitudes, to maximize the concentration of bioactive compounds and improve olive oil quality. Additionally, olive processing industries can adopt better processing techniques to preserve desired sensory attributes (fruitiness, pungency, and bitterness) and minimize sensory defects, such as rancidity and mustiness. When controlled, field conditions and processing techniques can aid in the development of olive oils with specific sensory profiles, catering to different consumer preferences. These applications can contribute to improving the overall quality of virgin olive oil in the market, strengthening the competitiveness of local producers, and increasing consumer satisfaction.</p>","PeriodicalId":11988,"journal":{"name":"European Journal of Lipid Science and Technology","volume":"127 10","pages":""},"PeriodicalIF":1.8,"publicationDate":"2025-08-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/ejlt.70054","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145296892","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Influence of Natural Aging on the Physicochemical and Structural Characteristics of Green Bio-Based Polymers","authors":"Emanuel Hernández,&nbsp;Sebastián Anbinder,&nbsp;Carlos Macchi,&nbsp;Alberto Somoza,&nbsp;Norma E. Marcovich,&nbsp;Mirna A. Mosiewicki","doi":"10.1002/ejlt.70049","DOIUrl":"https://doi.org/10.1002/ejlt.70049","url":null,"abstract":"<div>\u0000 \u0000 <p>The natural aging of polymers obtained by polymerization of chemically modified oleic or lauric acids with a precursor based on soybean oil was evaluated by comparing infrared spectra, color parameters, contact angles, thermal degradation temperatures, dynamic mechanical properties, and the characteristic nanoscale parameters of positron annihilation lifetime spectra, obtained for samples recently prepared and aged at room temperature for 24 months. The results denoted that physicochemical changes occurred in the materials due to aging, which were evidenced as variations in some structural and physical properties in all the studied polymers. These changes were explained in terms of the network characteristics (i.e., crosslinking density, pendant dangling chains, steric impediment, presence of labile double bonds) and the competitive degradative processes (i.e., crosslinking, chain scission, formation of small volatile molecules) that take place during aging. Results from positron annihilation lifetime spectroscopy indicated that although the average free volume of the tested samples remained almost constant after aging, the number of nanoholes decreased because smaller voids disappeared, thus changing free volume hole size distribution. This study is the result of a careful and systematic experimental design, lasting more than 2 years, therefore representing a considerable investment of time, effort, and resources to produce findings that are not only scarce but also crucial for advancing the development of new materials, especially those based on biomass.</p>\u0000 <p><i>Practical Applications</i>: The physicochemical and mechanical characteristics of these polymers, with high green carbon content and environmental benefits, can be tailored for use in different applications by selecting the type and proportion of the precursor in the formulation. In turn, the effects of natural aging are of fundamental importance when defining the type and duration of use. Their characteristics, both before and after natural aging, make them good candidates for structural, decorative, and surface protection applications, especially in indoor environments.</p>\u0000 </div>","PeriodicalId":11988,"journal":{"name":"European Journal of Lipid Science and Technology","volume":"127 9","pages":""},"PeriodicalIF":1.8,"publicationDate":"2025-07-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145038424","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Bio-Based Solvents Extraction and Enzyme-assisted Recovery of Furan Fatty Acid From Ammonia-Stabilized Hevea Latex","authors":"Chaisiri Kitpaosong,&nbsp;Siriluck Liengprayoon,&nbsp;Tucksin Lerksamran,&nbsp;Kittipong Rattanaporn,&nbsp;Bruno Barea,&nbsp;Achille Marchand,&nbsp;Frédéric Carrière,&nbsp;Hélène Launay,&nbsp;Thongchai Khaeduang,&nbsp;Pisamai Chantuma,&nbsp;Laurent Vaysse,&nbsp;Erwann Durand","doi":"10.1002/ejlt.70053","DOIUrl":"https://doi.org/10.1002/ejlt.70053","url":null,"abstract":"<p>The latex of <i>Hevea brasiliensis</i> is rich in furan fatty acid (FuFA) esterified in both neutral and polar lipids. This study evaluates bio-based solvents for selective extraction of lipids and FuFA from low-ammonia (LA) and high-ammonia (HA) stabilized <i>H. brasiliensis</i> latex. Extraction was performed at room temperature using a latex-to-solvent ratio of 1:5 (v/v). For LA-stabilized latex, ethyl acetate was the most efficient solvent for trifuranoylglycerol (TG-FuFA) extraction, outperforming traditional chloroform–methanol mixture (2:1, v/v), with or without NaCl addition, achieving a TG-FuFA yield of 0.28% (w/w latex). Isopropanol (iPrOH) was also effective, presenting a fair alternative. For HA stabilized latex, ethyl acetate maintained its efficacy, achieving 0.24% (w/w latex), similar to chloroform–methanol mixture (2:1, v/v) with NaCl solution washing (0.25% w/w latex). iPrOH matched this TG-FuFA yield but was less effective at excluding polar lipids. For total-FuFA extraction, iPrOH outperformed chloroform–methanol mixture, reaching 0.21% (w/w latex). Several lipases were tested for their aptitude to hydrolyzing FuFA-containing lipids. Guinea pig pancreatic lipase-related protein 2 and <i>Fusarium solani</i> cutinase proved to be effective enzymes for releasing free FuFA from triacylglycerols, galactolipids, and phospholipids in latex, indicating their potential for greener FuFA recovery. Further research is required to optimize enzyme-assisted FuFA extraction from stabilized latex.</p><p>Promoting eco-friendly product of bioactive molecules—from sourcing to processing—is essential for sustainable resource management and for reducing reliance on fossil fuels. Fresh latex from <i>Hevea brasiliensis</i> offers significant bioactive potential, containing up to 0.4% (w/w) of furan fatty acid (10, 13-epoxy-11-methyl-octadecan-10,12-dienoic, named FuFA-F2). FuFA-F2, part of the FuFA lipid family found in fruits, vegetables, and oils, is of growing interest for its health benefits, such as cardioprotection and obesity prevention. Natural rubber production (14.5 million tons in 2023) mainly originates from Southeast Asia (72%) and small-scale farmers who depend on rubber for livelihood. Thus, the rising demand for environmentally friendly rubber-derived products, combined with the untapped therapeutic potential of <i>Hevea</i> latex FuFA-F2, offers significant socio-economic opportunities in both Asia and Europe, underscoring the importance of exploring efficient extraction strategies, especially from stabilized latex.</p>","PeriodicalId":11988,"journal":{"name":"European Journal of Lipid Science and Technology","volume":"127 9","pages":""},"PeriodicalIF":1.8,"publicationDate":"2025-07-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/ejlt.70053","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145038516","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Moisture Adjustment of Tiger Nuts (Cyperus esculentus L.): A Green Strategy to Enhance Crude Oil Oxidative Stability by Increasing Phospholipid and Phenolic Contents","authors":"Run-Yang Zhang,&nbsp;Jing-Ru Jia,&nbsp;Peng-Xiao Chen,&nbsp;Wen-Xue Zhu,&nbsp;Hua-Min Liu","doi":"10.1002/ejlt.70051","DOIUrl":"https://doi.org/10.1002/ejlt.70051","url":null,"abstract":"<div>\u0000 \u0000 <p>Tiger nut (<i>Cyperus esculentus</i> L.) is a promising oilseed for its high-oleic oil with superior oxidative stability. However, the oxidative stability of crude tiger nut oil varies significantly between extraction batches, a phenomenon hypothesized to correlate with the raw material's moisture content. In this study, tiger nut oil (labeled as TO-4, TO-8, TO-12, TO-16, and TO-20) was obtained by solvent extraction from tiger nuts with varying moisture contents (4%–20%). All oils exhibited no obvious difference in the major triacylglycerol and fatty acids, with low acid values (1.30–1.35 mg/g) and peroxide values (0.14–0.15 mmol/kg). Phospholipids (0.71–8.61 mg/g) and phenolic compounds (24.34–70.83 mg/kg) exhibited significant inter-sample variations, whereas tocopherols, carotenoids, and sterols showed no significant differences. Notably, phospholipids and phenolic compounds demonstrated a significant positive correlation with oxidative stability as measured by induction period (21.9–105.2 h), with TO-12 displaying the longest induction period (105.2 h). Centrifugation of oils confirmed phospholipid and phenolic removal decreased induction periods. Therefore, targeted moisture adjustment for tiger nuts enhanced the oxidative stability of solvent-extracted oil through elevated levels of phospholipids and phenolic compounds in the oil. This work provides a green strategy for improving oil quality of tiger nut.</p>\u0000 <p><i>Practical Applications</i>: In this study, how the moisture content of tiger nuts influences the oxidative stability of tiger nut oil was explored, offering guidance for selecting the optimal moisture parameters during oil processing. Employing tiger nuts with 12% moisture content during oil extraction produces crude oil exhibiting optimal oxidative stability. This moisture adjustment strategy not only enhances oil quality through an environmentally benign process but also reduces production and refining expenditures.</p>\u0000 </div>","PeriodicalId":11988,"journal":{"name":"European Journal of Lipid Science and Technology","volume":"127 9","pages":""},"PeriodicalIF":1.8,"publicationDate":"2025-07-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145038504","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Production of Early and Normal Harvest Olive Oils Under Industrial Conditions and Comprehensive Comparison of the Oils Produced","authors":"Emin Yilmaz,&nbsp;Alper Aydin","doi":"10.1002/ejlt.70052","DOIUrl":"https://doi.org/10.1002/ejlt.70052","url":null,"abstract":"<p>The aim of this study was to compare early and normal harvest olive oils generated from the same orchard and produced in the same industrial plant under completely controlled conditions. The early harvest was on October 04, 2021, and the normal harvest was on December 08, 2021, which was used regularly in the region. The oil yield was lower in the early harvest (11.37%) than in the normal harvest (13.67%). Fruit color, dimensions, and total oil content were significantly different. Normal harvest olive oil contained higher levels of biophenol but lower free fatty acid and peroxide values. Although the fatty acid compositions were similar, the total sterol content of the normal harvest sample was higher (2379 vs. 1981 mg/kg). Alpha-tocopherol was higher in early harvest (101.25 mg/kg) than that of the normal harvest (86.35 mg/kg) sample. Volatile aromatic composition data showed some differences, and most profoundly, <i>Z-</i>3-hexenal was enhanced, but 2-hexenal was decreased towards the normal harvest date. There were no negative sensory attributes in the samples, and the early harvest sample had higher scores for fruity-green, bitter, and pungent attributes. Consumer tests indicated more liking for early harvest samples with full scores for appearance/color and smell/scent.</p><p><i>Practical Applications</i>: Olives harvested early and at normal ripeness from the same orchard were processed under identical industrial conditions and compared. The oil yield was significantly lower in the early harvest samples. Notable compositional differences were observed in free fatty acidity, sterol and alpha-tocopherol content, and volatile aromatic compounds. The early harvest oil received higher sensory scores for fruity-green, bitterness, and pungency. Additionally, consumer preference scores were higher for the early harvest oil. To ensure fair pricing for producers and effective communication with consumers, this study suggests the importance of accurate labeling based on analytical and sensory indicators, along with the consideration of relevant new regulations.</p>","PeriodicalId":11988,"journal":{"name":"European Journal of Lipid Science and Technology","volume":"127 9","pages":""},"PeriodicalIF":1.8,"publicationDate":"2025-07-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/ejlt.70052","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145038505","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Effect of Treatment Voltage and Duration of Cold Plasma on the Oxidation Stability of Herring Oil and the Use of Vitamin E as Antioxidant","authors":"Xinxin Wang,&nbsp;Aiqing Ren,&nbsp;Yang Yang,&nbsp;Jishuang Deng,&nbsp;Hao Jiang","doi":"10.1002/ejlt.70045","DOIUrl":"https://doi.org/10.1002/ejlt.70045","url":null,"abstract":"<div>\u0000 \u0000 <p>Effects of cold plasma (CP) treatment voltage and duration on the oxidation properties of fish oil were investigated, and the protective role vitamin E (VE) in this process was evaluated. The results indicated that as the voltage and treatment duration of CP increased, the unsaturated fatty acids, particularly polyunsaturated fatty acids, in fish oil were degraded, leading to increased peroxide value, acid value, <i>p</i>-anisidine value, and malondialdehyde level. However, fish oil supplemented with VE exhibited strong antioxidant protection, particularly under high voltage and extended treatment conditions. VE effectively scavenged reactive oxygen species and free radicals, thereby mitigating oxidative degradation of the oil. This study provides new insights into the application of CP technology in high-fat foods and demonstrates the potential of VE as a natural antioxidant for enhancing oil stability.</p>\u0000 <p><i>Practical Applications</i>: Cold plasma, with its effective surface disinfection capabilities, has shown significant potential in improving food safety, particularly in the processing of meat products and fats. However, excessive use of cold plasma may disrupt unsaturated fatty acids in oils, leading to the formation of harmful oxidation by-products that can negatively affect the quality and nutritional value of the oil. The various oxidation indicators of fish oil, color, fatty acid composition, and thermal properties were selected in this study to analyze the mechanisms by which oxidation is induced in fish oil by cold plasma. Additionally, the antioxidant effect of vitamin E as an additive during the cold plasma treatment process was also investigated in the study. Looking ahead, the combination of cold plasma technology and antioxidants is expected to enhance the safety of fat-based foods, extend shelf life, and preserve nutritional content, providing the food industry with more efficient, safe, and sustainable processing methods.</p>\u0000 </div>","PeriodicalId":11988,"journal":{"name":"European Journal of Lipid Science and Technology","volume":"127 9","pages":""},"PeriodicalIF":1.8,"publicationDate":"2025-07-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145038476","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Lipid Nanoparticles as an Effective Strategy for Protecting Bioactive Compounds in Passion Fruit Seed Oil","authors":"Letícia A. D. Morais,&nbsp;Mateus C. Viana,&nbsp;Natalha V. Pinto,&nbsp;Ana P. Rodrigues,&nbsp;Kelly C. Kato,&nbsp;Vívian M. Benassi,&nbsp;Franciele M. P. Molina,&nbsp;Guilherme Carneiro","doi":"10.1002/ejlt.70047","DOIUrl":"https://doi.org/10.1002/ejlt.70047","url":null,"abstract":"<p>Passion fruit (<i>Passiflora edulis</i>) is widely used in products like juices and jams, but its processing generates waste, primarily seeds rich in bioactive compounds, such as unsaturated fatty acids, polyphenols, and carotenoids. These compounds exhibit antioxidant, neuroprotective, and anti-inflammatory properties but face challenges with low water solubility and stability, reducing their bioavailability. Incorporation into lipid nanoparticles (LNp) offers a promising solution, particularly for the food industry. This study evaluated the physicochemical, functional, antioxidant, and microbiological properties of passion fruit seed oil (PFSO) incorporated into LNp. LNp-PFSO was developed, optimized, and characterized using a 2³ factorial design, yielding a homogeneous system with an average diameter of 126 ± 1.5 nm, a polydispersity index of 0.19 ± 0.002, and negative zeta potential. PFSO was rich in linoleic (65%), oleic (18.28%), palmitic (11.96%), and stearic acids (3.55%). Fourier transform infrared (FTIR) spectroscopy confirmed excellent compatibility and effective incorporation. Incorporation provided a protective effect for PFSO's antioxidant activity, as shown by a reduction in 2,2-diphenyl-1-picrylhydrazyl (DPPH^•) radical scavenging from 21.74% to 11.67%. Antibacterial and antifungal activities were negligible. Therefore, LNp-PFSO demonstrated strong potential as a system for protecting and delivering bioactive compounds, expanding its applications in the food industry, particularly for bioactive delivery systems and sustainable packaging solutions.</p><p><i>Practical Applications</i>: Lipid nanoparticles play a crucial role in the food industry, primarily being used in packaging and edible coatings to provide antioxidant activity and extend product shelf life. Passion fruit seed oil, with its antimicrobial and antioxidant properties, contributes to the microbiological safety and freshness of food, reducing waste. The incorporation of this oil into nanoparticles allows for the development of bioactive packaging that retains its beneficial properties. Applied to fruits, vegetables, and meats, these coatings keep food in optimal conditions, prolonging its durability and stability against temperature and humidity variations, preventing oxidation, and ensuring the preservation of its nutritional characteristics. Thus, innovations in lipid nanoparticles promote quality, safety, and efficiency in the preservation of products over time, extending shelf life and maintaining the nutritional integrity of food.</p>","PeriodicalId":11988,"journal":{"name":"European Journal of Lipid Science and Technology","volume":"127 9","pages":""},"PeriodicalIF":1.8,"publicationDate":"2025-07-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/ejlt.70047","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145038475","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Issue Information: Eur. J. Lipid Sci. Technol.","authors":"","doi":"10.1002/ejlt.70043","DOIUrl":"https://doi.org/10.1002/ejlt.70043","url":null,"abstract":"","PeriodicalId":11988,"journal":{"name":"European Journal of Lipid Science and Technology","volume":"127 7","pages":""},"PeriodicalIF":1.8,"publicationDate":"2025-07-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/ejlt.70043","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144646940","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Cover Picture: Eur. J. Lipid Sci. Technol. 7/2025","authors":"","doi":"10.1002/ejlt.70050","DOIUrl":"https://doi.org/10.1002/ejlt.70050","url":null,"abstract":"<p>\u0000 <figure>\u0000 <div><picture>\u0000 <source></source></picture><p></p>\u0000 </div>\u0000 </figure></p>","PeriodicalId":11988,"journal":{"name":"European Journal of Lipid Science and Technology","volume":"127 7","pages":""},"PeriodicalIF":1.8,"publicationDate":"2025-07-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/ejlt.70050","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144646997","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}