Edited and reviewed by: Elena Ibañez, Spanish National Research Council (CSIC), Spain
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In recent years, great attention has been given to new sources searching for vegetable oil as an alternative to conventional products, which is linked to the perception of these oils as natural, nutritional, and safe food products with better nutritive/healthy properties. Cold-pressed oils are promoted as specialty oils, and several cold-pressed oils are currently available on the international market.
This Research Topic has explored 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.
Owing to the excellent nutritional profile of cold-pressed oils, recently, there has been an increase in interest. Owing to consumer demand for safe and natural culinary items, the cold pressing technique is interestingly replacing traditional extraction methods. At the industrial level, the cold pressing technology has benefits such as lower energy consumption and cheaper investment costs. When compared to solvent extraction, it has a reduced environmental impact and exhibits greater versatility because it is quick and simple to process a variety of different types of seeds. Cold-pressed oils are preferred over refined edible oils because they have higher levels of bioactive compounds such carotenoids, sterols, and phenolics. The presence of more phenolics and tocols in cold-pressed oils may increase their oxidative stability during storage (
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We would like to acknowledge the authors and reviewers of the publications in this Research Topic for their invaluable contributions and efforts. We are also grateful to the editorial board members and support staff of the journal for their kind support during the preparation of this Research Topic.
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