Laboratory of Food Chemistry and Technology, School of Chemistry, Aristotle University of Thessaloniki, 54124 Thessaloniki, Greece.
Food Res Int. 2023 Dec;174(Pt 1):113599. doi: 10.1016/j.foodres.2023.113599. Epub 2023 Oct 18.
In recent years, there has been a growing demand for minimally processed foods that offer health benefits and premium sensory characteristics. This trend has led to increased consumption of virgin (VOs) and cold-pressed (CPOs) oils, which are rich sources of bioactive substances. To meet consumer needs for new oil products conferring multi-functional properties over a longer storage period, the scientific community has been revisiting traditional enrichment practices while exploring novel fortification technologies. In the last four years, the interest has been growing faster; an ascending number of annually published studies are about the addition of different plant materials, agri-food by-products, or wastes (intact or extracts) to VOs and CPOs using traditional or innovative fortification processes. Considering this trend, the present review aims to provide an overview and summarize the key findings from relevant papers that were retrieved from extensively searched databases. Our meta-analysis focuses on exposing the most recent trends regarding the exploitation of VOs and CPOs as substrates, the fortification agents and their form of use, as well as the fortification technologies employed. The review critically discusses possible health claim and labeling issues and highlights some chemical and microbial safety concerns along with authenticity issues and gaps in quality specifications that manufacturers have yet to address. All these aspects are examined from the perspective of developing new oil products with well-balanced techno-, senso- and bio-functional characteristics.
近年来，人们对具有健康益处和优质感官特性的低加工食品的需求日益增长。这一趋势导致了初榨（VOs）和冷榨（CPOs）油消费的增加，这些油是生物活性物质的丰富来源。为了满足消费者对具有多功能特性且在更长储存期内保持新鲜的新型油产品的需求，科学界一直在重新审视传统的强化实践，同时探索新的强化技术。在过去的四年中，人们对这一领域的兴趣增长更快；每年发表的研究数量都在逐年增加，这些研究涉及使用传统或创新的强化工艺，将不同的植物材料、农业食品副产物或废物（完整或提取物）添加到 VOs 和 CPOs 中。鉴于这一趋势，本综述旨在提供一个概述，并总结从广泛搜索的数据库中检索到的相关论文的关键发现。我们的荟萃分析重点关注 VOs 和 CPOs 作为基质的最新利用趋势、强化剂及其使用形式，以及所采用的强化技术。本综述批判性地讨论了可能的健康声称和标签问题，并强调了一些与真实性问题和质量规范差距有关的化学和微生物安全问题，制造商尚未解决这些问题。所有这些方面都从开发具有良好技术、感官和生物功能特性的新型油产品的角度进行了研究。
