Title:Edible Oils and Development of New Products: Sensory, Microbiological, and
Cytotoxic Aspects
Volume: 27
Issue: 22
Author(s): Fabiane do Espírito Santo de Jesus, Tayane de Jesus Freitas, Alana Moreira Bispo, Lívia de Matos Santos, Agnes Sophia Braga Alves, Bruna Aparecida Souza Machado and Camila Duarte Ferreira Ribeiro*
Affiliation:
- Department of Food Science, Nutrition School, Federal University of Bahia, Campus Canela, Salvador, Bahia, 40110-907, Brazil
- Department of Food Science, Faculty of Pharmacy, Federal University of Bahia, Campus Ondina, Salvador, Bahia, 40170-115,
Brazil
Keywords:
Vegetable oil, animal oil, food products, cytotoxicity, edible oil blend, encapsulation.
Abstract: Edible oils offer several health benefits. Their inclusion in food products can improve
the nutritional profile while reducing saturated and trans fats. This research aimed to
evaluate the sensory, microbiological, and cytotoxic characteristics of edible oils and analyze
how these characteristics behave when oils are added to food products. A comprehensive
search of scientific articles was conducted in the databases and virtual libraries DOAJ,
IOP Science, MDPI, Scopus, SpringerLink, Taylor & Francis Online, and Wiley Online
Library, using a time frame from 2000 to 2023. Fish oils and oil blends were widely used in
these studies. The analyzed studies demonstrated satisfactory results regarding flavor, appearance,
and overall acceptance of edible oils. Low microbial growth was also found, and
no toxicity was reported in the studies. Among the 70 studies reviewed, a substantial majority
(76%) introduced edible oils into food formulations, focusing on dairy, baked, and confectionery
products. Most of the studies that applied oils in foods showed no significant difference (p > 0.05) in
attributes such as color, texture, aroma, and overall acceptance compared to products without oil addition (control).
Encapsulation techniques for oils and the incorporation of flavorings were identified as effective strategies
for seamlessly integrating edible oils into food products. Considering the importance of the characteristics of
edible oils, this study can encourage, and support researchers interested in exploring this field and developing
innovative oil-based food products.
