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Foods
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Rapid Analysis Technology for Food Quality and Safety
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Rapid Analysis Technology for Food Quality and Safety

A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Food Quality and Safety".

Deadline for manuscript submissions: closed (23 December 2022) | Viewed by 15182

Special Issue Editors

Prof. Dr. Qinchun Rao

E-Mail Website
Guest Editor
College of Human Sciences, Florida State University, 120 Convocation Way, Tallahassee, FL 32306-1493, USA
Interests: food chemistry; food allergen; food quality; food immunochemistry; food physicochemistry; food safety
Special Issues, Collections and Topics in MDPI journals
Dr. Cangliang Shen

E-Mail Website
Guest Editor
Davis College of Agriculture Natural Resources and Design, West Virginia University, Morgantown, WV, USA
Interests: food microbiolog; food chemistry

Special Issue Information

Dear Colleagues,

The importance of safe and high-quality food products is undeniable. Consumer demand for increased food quality and safety assurances has led to the food industry and services providing verifiable proof. In addition, consumers are taking an extraordinary interest in how food is produced, processed, and marketed and are continuously calling for their governments to accept greater responsibility for food safety and consumer protection. Moreover, the global food trade places substantial obligations on importing and exporting countries to strengthen their food control systems and implement risk-based food control strategies. Therefore, in order to reduce assessment inconsistencies and production costs, rapid, reliable, and robust analysis technology for food quality and safety is desperately needed, which encourages us to assemble the latest studies into this Special Issue, entitled “Rapid Analysis Technology for Food Quality and Safety.”

Prof. Dr. Qinchun Rao
Dr. Cangliang Shen
Guest Editors

Manuscript Submission Information

Manuscripts should be submitted online at www.mdpi.com by registering and logging in to this website. Once you are registered, click here to go to the submission form. Manuscripts can be submitted until the deadline. All submissions that pass pre-check are peer-reviewed. Accepted papers will be published continuously in the journal (as soon as accepted) and will be listed together on the special issue website. Research articles, review articles as well as short communications are invited. For planned papers, a title and short abstract (about 100 words) can be sent to the Editorial Office for announcement on this website.

Submitted manuscripts should not have been published previously, nor be under consideration for publication elsewhere (except conference proceedings papers). All manuscripts are thoroughly refereed through a single-blind peer-review process. A guide for authors and other relevant information for submission of manuscripts is available on the Instructions for Authors page. Foods is an international peer-reviewed open access semimonthly journal published by MDPI.

Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 2900 CHF (Swiss Francs). Submitted papers should be well formatted and use good English. Authors may use MDPI's English editing service prior to publication or during author revisions.

Keywords

  • food safety
  • food quality
  • food analysis
  • detection method
  • assay development
  • assay validation
  • risk assessment

Published Papers (6 papers)

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Research

13 pages, 734 KiB  
Article
Control of Residues of Antimicrobial Substances by Screening Methods in Raw Milk Based on Participation in Proficiency Tests in Poland, 2017–2021
by Magdalena Łuszczyńska, Marlena Gołaś-Prądzyńska and Jolanta Grażyna Rola
Foods 2022, 11(17), 2635; https://0-doi-org.brum.beds.ac.uk/10.3390/foods11172635 - 30 Aug 2022
Viewed by 1126
Abstract
Proficiency testing (PT) is an important tool for evaluation of the competences of laboratories which test milk for residues of antimicrobial substances. It also warrants the reliability of the obtained test results, which is important to the clients of a laboratory. In 2017–2021, [...] Read more.
Proficiency testing (PT) is an important tool for evaluation of the competences of laboratories which test milk for residues of antimicrobial substances. It also warrants the reliability of the obtained test results, which is important to the clients of a laboratory. In 2017–2021, the Polish National Reference Laboratory organized 10 rounds of proficiency testing on raw milk samples according to the ISO/IEC 17043 standard. The milk samples were fortified with selected antimicrobial substances. All participating laboratories used commercial receptor and/or microbiological diagnostic kits in the proficiency tests. The results obtained by the laboratories were compared to assigned results and were defined as compliant or non-compliant. In total, 7533 results were obtained, and 104 (1.4%) were assessed as non-compliant. The percentage of laboratories which obtained a positive result in proficiency tests ranged by testing round from 81.8% to 100%. Based on proficiency testing results, it can be concluded that laboratories carry out tests correctly. The proven proficiency by a laboratory increases the confidence of its clients in its service of antimicrobial residue monitoring in milk. Full article
(This article belongs to the Special Issue Rapid Analysis Technology for Food Quality and Safety)
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15 pages, 9485 KiB  
Article
Real-Time Monitoring the Effects of Storage Conditions on Volatile Compounds and Quality Indexes of Halal-Certified Kimchi during Distribution Using Electronic Nose
by Andri Jaya Laksana, Young-Min Choi, Jong-Hoon Kim, Byeong-Sam Kim and Ji-Young Kim
Foods 2022, 11(15), 2323; https://0-doi-org.brum.beds.ac.uk/10.3390/foods11152323 - 03 Aug 2022
Cited by 2 | Viewed by 2022
Abstract
The food logistics system is an essential sector for maintaining and monitoring the safety and quality of food products and becoming more crucial, especially during and after the pandemic of COVID-19. Kimchi is a popular traditional fermented food originally from Korea and easily [...] Read more.
The food logistics system is an essential sector for maintaining and monitoring the safety and quality of food products and becoming more crucial, especially during and after the pandemic of COVID-19. Kimchi is a popular traditional fermented food originally from Korea and easily changes because of the storage conditions. This study aims to evaluate the effects and the contributions of temperature to volatile compounds, quality indexes, and the shelf life of Halal-certified Kimchi, and to identify alcohol and find the correlation between the identified variables using an electronic nose and conventional method with the integration of multivariate analysis. Thirty-two volatile compounds (VOCs) were detected and correlated with pH, titratable acidity (TA), and lactic acid bacteria (LAB) counts during storage time. Ethanol was also found in the ripened Kimchi and possibly became the critical point of halal Kimchi products besides total acidity, pH, and LAB. Furthermore, the correlation between pH and benzaldehyde, titratable acidity and 3-methylbutanoic acid, and among lactic acid bacteria with ethanol, acetic acid, ethyl acetate, and 3-methylbutanoic acid properly can be used as a given set of variables in the prediction of food quality during storage and distribution. Full article
(This article belongs to the Special Issue Rapid Analysis Technology for Food Quality and Safety)
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15 pages, 3187 KiB  
Article
Selection and Characterization of DNA Aptamers for Constructing Aptamer-AuNPs Colorimetric Method for Detection of AFM1
by Ruobing Liu, Fuyuan Zhang, Yaxin Sang, Minxuan Liu, Minghui Shi and Xianghong Wang
Foods 2022, 11(12), 1802; https://0-doi-org.brum.beds.ac.uk/10.3390/foods11121802 - 18 Jun 2022
Cited by 10 | Viewed by 2516
Abstract
Aflatoxin M1 (AFM1), one of the most toxic mycotoxins, is a feed and food contaminant of global concern. To isolate the ssDNA aptamer of AFM1, synthesized magnetic graphene oxide nanomaterials, 12 rounds of subtractive systematic evolution of ligands by exponential enrichment (SELEX) selection [...] Read more.
Aflatoxin M1 (AFM1), one of the most toxic mycotoxins, is a feed and food contaminant of global concern. To isolate the ssDNA aptamer of AFM1, synthesized magnetic graphene oxide nanomaterials, 12 rounds of subtractive systematic evolution of ligands by exponential enrichment (SELEX) selection were carried out. As a result, 24 candidate aptamers were selected, and their sequence similarity exceeded 97%. Their binding affinity and specificity were further examined by fluorescence and biofilm interferometry (BLI) methods. One aptamer (Apt-5) against AFM1 with a high affinity and specificity was isolated and demonstrated to be the optimal aptamer, whose dissociation constant reached the nanomolar level, Kd = 8.12 ± 1.51 nM. Additionally, molecular docking studies were used to predict the possible binding sites and mechanisms of the two. Based on Apt-5, an unlabeled aptamer-AuNPs colorimetric method was established to detect AFM1 in milk with a linear range of 0.078–10 ng/mL, and the actual detection limit was 0.078 ng/mL. These results demonstrated that this detection technique could be useful for the quantitative determination of AFM1 in milk and dairy products. Full article
(This article belongs to the Special Issue Rapid Analysis Technology for Food Quality and Safety)
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16 pages, 3156 KiB  
Article
Isolation and Characterization of Chicken Serum Albumin (Hen Egg Alpha-Livetin, Gal d 5)
by Xingyi Jiang, Han Mu, Yun-Hwa Peggy Hsieh and Qinchun Rao
Foods 2022, 11(11), 1637; https://0-doi-org.brum.beds.ac.uk/10.3390/foods11111637 - 01 Jun 2022
Cited by 5 | Viewed by 3600
Abstract
Chicken serum albumin, i.e., hen egg alpha-livetin, is a recognized food allergen in chicken meat and hen eggs. Currently, there is no immunoassay available for its detection from food matrices. The characterization of chicken serum albumin-specific antibodies and the extraction of the target [...] Read more.
Chicken serum albumin, i.e., hen egg alpha-livetin, is a recognized food allergen in chicken meat and hen eggs. Currently, there is no immunoassay available for its detection from food matrices. The characterization of chicken serum albumin-specific antibodies and the extraction of the target protein are essential for immunoassay development. One monoclonal antibody (mAb), 3H4, was used in this study due to its selectivity to a linear epitope on avian serum albumin. To study the extraction of chicken serum albumin, phosphate-buffered saline (PBS) with two additives, i.e., sodium dodecyl sulfate (SDS) and dithiothreitol (DTT), was used for its extraction from chicken blood plasma and hen egg yolk. SDS and DTT improved the chicken serum albumin’s recovery and enhanced chicken serum albumin’s immunodetection. In addition, chicken serum albumin retained the best solubility and immunoreactivity after heat treatment in a neutral condition. It experienced degradation and aggregation in acidic and alkaline conditions, respectively. Overall, PBS containing 0.1% SDS and 1 mM DTT (pH 7.2) was a better extraction buffer for chicken serum albumin. However, the complexity of the food matrix and elevated temperature could reduce its solubility and immunoreactivity. Full article
(This article belongs to the Special Issue Rapid Analysis Technology for Food Quality and Safety)
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12 pages, 876 KiB  
Article
Oxidizability of Oils Recovered from Olive Seeds by Isothermal Calorimetry
by Ornella Kongi Mosibo, Siwawoot Laopeng, Giovanna Ferrentino and Matteo Scampicchio
Foods 2022, 11(7), 1016; https://0-doi-org.brum.beds.ac.uk/10.3390/foods11071016 - 30 Mar 2022
Cited by 2 | Viewed by 2026
Abstract
This work aims to apply isothermal calorimetry for the determination of the oxidative stability of bulk oils by deriving kinetic and thermodynamic parameters. The method consists of measuring the heat flow produced during the oxidation of the oils in the presence of oxygen. [...] Read more.
This work aims to apply isothermal calorimetry for the determination of the oxidative stability of bulk oils by deriving kinetic and thermodynamic parameters. The method consists of measuring the heat flow produced during the oxidation of the oils in the presence of oxygen. To this purpose, an oil was recovered from olive seeds, the solid waste derived from the transformation of olives, by using two different technologies: supercritical carbon dioxide and mechanical press. The oxidative stability of both extracted oils was then compared with commercial sunflower, soybean, corn, and rice oils. The kinetic and thermodynamic parameters, obtained from the analysis of isothermal calorimetry traces at 60 °C, allowed the calculation of the oxidizability index obtaining the following ranking: olive seeds by supercritical carbon dioxide (3.55 ± 0.4 × 10−3 (s/M)0.5) > sunflower (3.42 ± 0.8 × 10−3 (s/M)0.5) > olive seeds by mechanical press (3.07 ± 0.3 × 10−3 (s/M)0.5) > soybean (2.44 ± 0.6 × 10−3 (s/M)0.5) > corn (1.11 ± 0.4 × 10−3 (s/M)0.5) > rice oils (0.98 ± 0.4 × 10−3 (s/M)0.5). The results were then supported with the analysis of total phenolic content, antioxidant activity, fatty acid profile, and peroxide values. Overall, the findings of the present study support the use of isothermal calorimetry as a direct and non-invasive technique for determining the oxidizability of bulk oils. Full article
(This article belongs to the Special Issue Rapid Analysis Technology for Food Quality and Safety)
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12 pages, 3292 KiB  
Article
A Novel Fluorescence Aptasensor Based on Magnetic Beads/Gold Nanoparticles/DNA-Stabilized Silver Nanoclusters for Detection of Salmonella Typhimurium
by Shiqian Fu, Xinyan Yang, Lidong Pang, Shasha Cheng, Danliangmin Song, Xue Qin, Chaoxin Man and Yujun Jiang
Foods 2022, 11(4), 595; https://0-doi-org.brum.beds.ac.uk/10.3390/foods11040595 - 18 Feb 2022
Cited by 9 | Viewed by 2917
Abstract
Salmonella Typhimurium (S. Typhimurium) is a globally distributed foodborne pathogen, which can lead to outbreaks of foodborne infectious diseases. It is essential to guarantee food safety by timely and correct detection of S. Typhimurium. In this investigation, an original fluorescence aptasensor was [...] Read more.
Salmonella Typhimurium (S. Typhimurium) is a globally distributed foodborne pathogen, which can lead to outbreaks of foodborne infectious diseases. It is essential to guarantee food safety by timely and correct detection of S. Typhimurium. In this investigation, an original fluorescence aptasensor was constructed to detect S. Typhimurium rapidly and sensitively. Through the coupling of magnetic beads, aptamer, and gold nanoparticles (AuNPs), a fluorescence quenching system with a “sandwich structure” was established. The aptamer acted as a link, and its specific binding to S. Typhimurium could release AuNPs from the system. Meanwhile, fluorescent DNA-stabilized silver nanoclusters (DNA-AgNCs) were synthesized. The fluorescence intensity changes caused by the fluorescence resonance energy transfer between DNA-AgNCs and AuNPs were utilized to detect S. Typhimurium. The purposed aptasensor exhibited high selectivity and sensitivity with a linear response to S. Typhimurium, ranging from 3.7 × 102 to 3.7 × 105 cfu/mL. The limit of detection (LOD) was estimated to be 98 cfu/mL within 2 h 10 min. In addition, this method showed excellent application for detection of S. Typhimurium in artificially contaminated milk, with LOD reaching 3.4 × 102 cfu/mL. Therefore, the developed fluorescence aptasensor has great potential to identify S. Typhimurium in foodstuffs. Full article
(This article belongs to the Special Issue Rapid Analysis Technology for Food Quality and Safety)
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