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Recent Advances and Future Challenges in Food Analysis

A special issue of Molecules (ISSN 1420-3049). This special issue belongs to the section "Analytical Chemistry".

Deadline for manuscript submissions: closed (30 November 2022) | Viewed by 15181

Special Issue Editor

Durango Institute of Technology (TecNM/Instituto Tecnologico de Durango), Nueva Vizcaya, Durango 34080, Mexico
Interests: food chemistry; food processing; high-performance liquid chromatography; chromatography; food analysis; antioxidant activity; food processing and engineering; microbiology; phytochemicals; antioxidants
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

Novel techniques, methods, and analyses are available to obtain improved analytical information in the field of foods. The fast development of analytical devices in the field of food chemistry is fundamental to guarantee quality and the health of the consumer, especially in the field of functional foods and foods in general. The low concentration of numerous molecules in food matrices complicates their analysis and, hence, novel methods for separation and identification are needed. The use of novel instruments and innovative analysis strategies are important to obtain more accurate information related to foods.

This Special Issue will highlight and describe the state of the art of instruments, instrument configurations, methods, and analyses applied to food analysis, with special emphasis on—but not limited to—functional foods; submissions on related fields including chemical, physicochemical aspects, green analytical chemistry, non-destructive analysis, thermal and mechanical analysis of foods, novelty statistical methods used in food analysis as chemometrics, machine learning, and in silico testing are welcomed.

Dr. Jose Alberto Gallegos-Infante
Guest Editor

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. Molecules 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 2700 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 analysis
  • functional foods
  • green chemical
  • health
  • physical chemistry

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Published Papers (8 papers)

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Research

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10 pages, 619 KiB  
Article
Validation of a Modified QuEChERS Method for the Determination of Selected Organochlorine Compounds in Honey
by Radosław Lewiński, Agnieszka Hernik, Monika Liszewska, Brian Buckley, Katarzyna Czaja, Wojciech Korcz, Anna Słomczyńska and Paweł Struciński
Molecules 2023, 28(2), 842; https://0-doi-org.brum.beds.ac.uk/10.3390/molecules28020842 - 14 Jan 2023
Cited by 2 | Viewed by 1227
Abstract
Honey is considered to be a health-promoting food product. Therefore, it is assumed that it should be free of contaminants. Although the use of organochlorine pesticides (OCPs) was banned a few decades ago in developed countries, persistent organic pollutants (POPs) are still detected [...] Read more.
Honey is considered to be a health-promoting food product. Therefore, it is assumed that it should be free of contaminants. Although the use of organochlorine pesticides (OCPs) was banned a few decades ago in developed countries, persistent organic pollutants (POPs) are still detected in various environmental and biological matrices, including food. These contaminants exhibit toxic properties and bioaccumulate in some food chains. The validation of a modified QuEChERS extraction method was successfully performed for o,p’-DDT, o,p’-DDE, o,p’-DDD, p,p’-DDT, p,p’-DDE, p,p’-DDD, heptachlor and dieldrin. 2,2′,4,4′,5,5′-hexachlorobiphenyl (PCB 153) was used as an internal standard. The modification involved changing the solvent from acetonitrile to n-hexane after extraction. Quantitation was carried out using gas chromatography with an electron capture detector (µECD). The mean recovery values for o,p’-DDT, o,p’-DDE, o,p’-DDD, p,p’-DDT, p,p’-DDE, p,p’-DDD and dieldrin, spiked at 2.9 ng/g and 20 ng/g, ranged from 64.7% to 129.3%, and, for heptachlor spiked at 5.6 ng/g and 20 ng/g, ranged from 68.0% to 88.3%. The relative standard deviation (RSD) for these concentrations did not exceed 20%, and the within-laboratory reproducibility was below 20%, except o,p’-DDE and p,p’-DDT, which were 25.2% and 20.7%, respectively. This modified QuEChERS extraction method for selected organochlorine compounds was demonstrated as effective for routine testing in honey. Full article
(This article belongs to the Special Issue Recent Advances and Future Challenges in Food Analysis)
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25 pages, 6444 KiB  
Article
Endogenous Synthesis of Tetrahydroisoquinoline Derivatives from Dietary Factors: Neurotoxicity Assessment on a 3D Neurosphere Culture
by Rania Aro, Amandine Nachtergael, Claudio Palmieri, Laurence Ris and Pierre Duez
Molecules 2022, 27(21), 7443; https://0-doi-org.brum.beds.ac.uk/10.3390/molecules27217443 - 02 Nov 2022
Viewed by 1221
Abstract
Tetrahydroisoquinoline (THIQ) alkaloids and their derivatives have a structural similarity to 1-methyl-4-phenyl-1,2,3,6-tetrahydropyridine (MPTP), a well-known neurotoxin. THIQs seem to present a broad range of actions in the brain, critically dependent on their catechol moieties and metabolism. These properties make it reasonable to assume [...] Read more.
Tetrahydroisoquinoline (THIQ) alkaloids and their derivatives have a structural similarity to 1-methyl-4-phenyl-1,2,3,6-tetrahydropyridine (MPTP), a well-known neurotoxin. THIQs seem to present a broad range of actions in the brain, critically dependent on their catechol moieties and metabolism. These properties make it reasonable to assume that an acute or chronic exposure to some THIQs might lead to neurodegenerative diseases including essential tremor (ET). We developed a method to search for precursor carbonyl compounds produced during the Maillard reaction in overcooked meats to study their reactivity with endogenous amines and identify the reaction products. Then, we predicted in silico their pharmacokinetic and toxicological properties toward the central nervous system. Finally, their possible neurological effects on a novel in vitro 3D neurosphere model were assessed. The obtained data indicate that meat is an alkaloid precursor, and we identified the alkaloid 1-benzyl-1,2,3,4-tetrahydroisoquinoline-6,7-diol (1-benz-6,7-diol THIQ) as the condensation product of phenylacetaldehyde with dopamine; in silico study of 1-benz-6,7-diol-THIQ reveals modulation of dopamine receptor D1 and D2; and in vitro study of 1-benz-6,7-diol-THIQ for cytotoxicity and oxidative stress induction does not show any difference after 24 h contact for all tested concentrations. To conclude, our in vitro data do not support an eventual neurotoxic effect for 1-benz-6,7-diol-THIQ. Full article
(This article belongs to the Special Issue Recent Advances and Future Challenges in Food Analysis)
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15 pages, 1350 KiB  
Article
Comparison of Chromatic and Spectrophotometric Properties of White and Red Wines Produced in Galicia (Northwest Spain) by Applying PCA
by Marina Pérez-Gil, Concepción Pérez-Lamela and Elena Falqué-López
Molecules 2022, 27(20), 7000; https://0-doi-org.brum.beds.ac.uk/10.3390/molecules27207000 - 18 Oct 2022
Cited by 3 | Viewed by 1448
Abstract
Wine is a complex matrix composed of numerous substances and color has an important influence on its quality and consumer acceptance. Color is affected by numerous factors such as pre-fermentation and fermentation operations, ageing, contact or addition of certain substances. In this study, [...] Read more.
Wine is a complex matrix composed of numerous substances and color has an important influence on its quality and consumer acceptance. Color is affected by numerous factors such as pre-fermentation and fermentation operations, ageing, contact or addition of certain substances. In this study, different chromatic parameters were determined in 99 wines (58 red and 41 white) made from Galician (Northwest Spain) grape varieties. These parameters were obtained by using simple, rapid, and inexpensive spectrophotometric methodologies: color intensity, hue, total polyphenols content (Total Polyphenol Index TPI, Folin–Ciocalteu index, FCI), total anthocyans, total tannins, and color coordinates measured by the CIELab system. The influence of ageing in barrels (red wines) or using chips (white and red wines) on these parameters was also studied. A principal component analysis (PCA) was carried out to characterize the wines according to their chromatic characteristics. Application of PCA to the experimental data resulted in satisfactory classifications of studied white and red wines according to the cited enological practices. Full article
(This article belongs to the Special Issue Recent Advances and Future Challenges in Food Analysis)
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18 pages, 523 KiB  
Article
Effect of Antimicrobial and Antioxidant Rich Pomegranate Peel Based Edible Coatings on Quality and Functional Properties of Chicken Nuggets
by Sadaf Bashir, Muhammad Sajid Arshad, Waseem Khalid, Gulzar Ahmad Nayik, Sami Al Obaid, Mohammad Javed Ansari, Andres Moreno and Ioannis K. Karabagias
Molecules 2022, 27(14), 4500; https://0-doi-org.brum.beds.ac.uk/10.3390/molecules27144500 - 14 Jul 2022
Cited by 13 | Viewed by 2013
Abstract
The current study evaluated the effect of pomegranate peel-based edible coating on chicken nuggets in order to develop a functional and safe product, high in nutritional value. For this purpose, 2,2-diphenyl-1-picrylhydrazyl (DPPH) and total phenolic content (TPC) assays were performed to check the [...] Read more.
The current study evaluated the effect of pomegranate peel-based edible coating on chicken nuggets in order to develop a functional and safe product, high in nutritional value. For this purpose, 2,2-diphenyl-1-picrylhydrazyl (DPPH) and total phenolic content (TPC) assays were performed to check the potential antioxidant activity of chicken nuggets; microbial control, including total aerobic count and coliforms population, was performed for quality and safety purposes; and thiobarbituric acid reactive substances (TBARS) and peroxide value (POV) were performed to determine the oxidative stability of chicken nuggets. Different treatments were applied at different storage periods (0th, 7th, 14th and 21st day). The higher value of total aerobic count (5.09 ± 0.05 log CFU/g) and coliforms (3.91 ± 0.06 log CFU/g) were obtained for the uncoated samples, while the lower population was enumerated in the combination of sodium alginate (SA) and pomegranate peel powder (PPP). However, DPPH (64.65 ± 2.15%) and TPC (135.66 ± 3.07 GAE/100 g) values were higher in the coated chicken nuggets (SA (1.5%) and PPP (1.5%)) and lowest in the control samples. The higher value of TBARS (1.62 ± 0.03 MDA/kg) and POV (0.92 ± 0.03 meq peroxide/kg) were observed in the uncoated chicken nuggets. In the Hunter color system, L*, a*, and b* peak values were determined in the coated chicken nuggets with SA (1.5%) + PPP (1.5%) at the 21st day of storage. The uncoated chicken nuggets had different sensory characteristics (appearance, color, taste, texture, and overall acceptability) compared to the coated samples. Conclusively, coating based on the combination of SA (1.5%) and PPP (1.5%) increased the quality, safety, and nutritional properties of chicken nuggets. Full article
(This article belongs to the Special Issue Recent Advances and Future Challenges in Food Analysis)
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10 pages, 1064 KiB  
Article
Facile and Selective Determination of Total Phthalic Acid Esters Level in Soft Drinks by Molecular Fluorescence Based on Petroleum Ether Microextraction and Selective Derivation by H2SO4
by Enqin Xia, Ting Yang, Xuan Zhu, Qing Jia, Jun Liu, Wenlong Huang, Jindong Ni and Huanwen Tang
Molecules 2022, 27(13), 4157; https://0-doi-org.brum.beds.ac.uk/10.3390/molecules27134157 - 28 Jun 2022
Viewed by 1222
Abstract
Determining the level of phthalic acid esters (PAEs) in packaged carbonated beverages is a current need to ensure food safety. High-selectivity and -accuracy identification of individual PAEs can be achieved by chromatographic and mass spectrometric (MS) techniques. However, these methods are slow; involve [...] Read more.
Determining the level of phthalic acid esters (PAEs) in packaged carbonated beverages is a current need to ensure food safety. High-selectivity and -accuracy identification of individual PAEs can be achieved by chromatographic and mass spectrometric (MS) techniques. However, these methods are slow; involve complicated, expensive instruments in professional laboratories; and consume a large amount of organic solvents. As such, a food analysis method is needed to conveniently and rapidly evaluate multiple contaminants on site. In this study, with the assistance of ultrasound, we quickly determined the total PAEs in soft drinks using 1.5 mL of petroleum ether in one step. Then, we determined the characteristic molecular fluorescence spectrum of all PAEs in samples (excitation (Ex)/emission (Em) at 218/351 nm) using selectively concentrated sulfuric acid derivatization. The relative standard deviations of the fluorescent intensities of mixed solutions with five different PAEs were lower than 7.1% at three concentration levels. The limit of detection of the proposed method is 0.10 μmol L−1, which matches that of some of the chromatographic methods, but the proposed method uses less organic solvent and cheaper instruments. These microextraction devices and the fluorescence spectrometer are portable and provide an instant result, which shows promise for the evaluation of the total level of PAEs in beverages on site. The proposed method successfully detected the total level of PAEs in 38 kinds of soft drink samples from local supermarkets, indicating its potential for applications in the packaged beverage industry. Full article
(This article belongs to the Special Issue Recent Advances and Future Challenges in Food Analysis)
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13 pages, 1404 KiB  
Article
Factors That Affect the Accumulation of Strecker Aldehydes in Standardized Wines: The Importance of pH in Oxidation
by Almudena Marrufo-Curtido, Vicente Ferreira and Ana Escudero
Molecules 2022, 27(10), 3056; https://0-doi-org.brum.beds.ac.uk/10.3390/molecules27103056 - 10 May 2022
Cited by 1 | Viewed by 1539
Abstract
Strecker aldehydes (SA) can be formed in wine from the degradation of Strecker and, to a lesser degree, via the oxidation of higher alcohols. The objective of this article is to assess the magnitude of the differences introduced by wine compositional factors other [...] Read more.
Strecker aldehydes (SA) can be formed in wine from the degradation of Strecker and, to a lesser degree, via the oxidation of higher alcohols. The objective of this article is to assess the magnitude of the differences introduced by wine compositional factors other than amino acids and Fe, in the accumulation of SA during oxidation. Eight red, two rosé and two white wines were oxidized. The accumulation of SA was analyzed. Whites and rosés presented negative accumulations for isobutyraldehyde, and in general, these wines accumulated smaller concentrations of the other SA than red wines. Only methional and phenylacetaldehyde were accumulated in all of the wines during oxidation. 2-methylbutanal and 3-methylbutanal were accumulated in 9 out of the 12 wines, whereas isobutyraldehyde was accumulated only in 5 out of the 12. 2-methylbutanal was, on average, the least accumulated aldehyde. Methional was the aldehyde formed most homogenously. Most of the observed differences can be attributed to three factors: the pH, oxidation time and native levels of Strecker aldehydes. The influence of pH was particularly intense in the cases of phenylacetaldehyde and methional. An independent test using synthetic wines with Strecker amino acids and 4-methylcatechol with different pHs (4.2, 3.5 and 2.8) was carried out in order to verify the higher pH value, the greater accumulation in SA after oxidation process. The results strongly suggest the important role played by pH in the accumulation of SA in wine oxidation. Full article
(This article belongs to the Special Issue Recent Advances and Future Challenges in Food Analysis)
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14 pages, 2249 KiB  
Article
Phenolic Acids and Flavonoids in Acetonic Extract from Quince (Cydonia oblonga Mill.): Nutraceuticals with Antioxidant and Anti-Inflammatory Potential
by Karen Marlenne Herrera-Rocha, Nuria Elizabeth Rocha-Guzmán, José Alberto Gallegos-Infante, Rubén Francisco González-Laredo, Mar Larrosa-Pérez and Martha Rocío Moreno-Jiménez
Molecules 2022, 27(8), 2462; https://0-doi-org.brum.beds.ac.uk/10.3390/molecules27082462 - 11 Apr 2022
Cited by 14 | Viewed by 2256
Abstract
Quince (Cydonia oblonga Mill.) is a potential source of polyphenolic compounds related with beneficial biological processes. In this study polyphenols from quince fruit were extracted with aqueous acetone at different ratios. A polyphenol profile was identified and quantified by LC-ESI-QqQ. The antioxidant [...] Read more.
Quince (Cydonia oblonga Mill.) is a potential source of polyphenolic compounds related with beneficial biological processes. In this study polyphenols from quince fruit were extracted with aqueous acetone at different ratios. A polyphenol profile was identified and quantified by LC-ESI-QqQ. The antioxidant capacity (ORAC and DPPH) and anti-inflammatory effect (inhibition of COX-2 cyclooxygenase) were evaluated in vitro. The results indicated an effect of the aqueous acetone ratio on the extraction of polyphenolic compounds. The higher extraction yields of polyphenolic compounds were attained with 60–75% aqueous acetone. However, extracts obtained with 85% aqueous acetone promoted higher antioxidant and anti-inflammatory effects. Optimal scaling analysis indicated that hydroxycinnamic acids (quinic and chlorogenic), hydroxybenzoic acids (vanillic and syringic), flavonoids (quercetin and kaempferol), dihydrochalcones (neohesperidin) and flavones (acacetin) are related to the antioxidant activity of quince. While phenolic acids, flavonols (kaempferol-3-O-glucoside and rutin) and flavanols (epicatechin) generated the anti-inflammatory effect by inhibiting 52.3% of the COX-2 enzyme. Therefore, a selective extraction of phenolic mix can reduce oxidative stress or inflammatory processes. This suggests the use of quince as a natural source with significant nutraceutical potential. Full article
(This article belongs to the Special Issue Recent Advances and Future Challenges in Food Analysis)
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Review

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21 pages, 1482 KiB  
Review
Pectin: A Bioactive Food Polysaccharide with Cancer Preventive Potential
by Talha Bin Emran, Fahadul Islam, Saikat Mitra, Shyamjit Paul, Nikhil Nath, Zidan Khan, Rajib Das, Deepak Chandran, Rohit Sharma, Clara Mariana Gonçalves Lima, Ahmed Abdullah Al Awadh, Ibrahim Abdullah Almazni, Abdulaziz Hassan Alhasaniah and Raquel P. F. Guiné
Molecules 2022, 27(21), 7405; https://0-doi-org.brum.beds.ac.uk/10.3390/molecules27217405 - 31 Oct 2022
Cited by 14 | Viewed by 3224
Abstract
Pectin is an acidic heteropolysaccharide found in the cell walls and the primary and middle lamella of land plants. To be authorized as a food additive, industrial pectins must meet strict guidelines set forth by the Food and Agricultural Organization and must contain [...] Read more.
Pectin is an acidic heteropolysaccharide found in the cell walls and the primary and middle lamella of land plants. To be authorized as a food additive, industrial pectins must meet strict guidelines set forth by the Food and Agricultural Organization and must contain at least 65% polygalacturonic acid to achieve the E440 level. Fruit pectin derived from oranges or apples is commonly used in the food industry to gel or thicken foods and to stabilize acid-based milk beverages. It is a naturally occurring component and can be ingested by dietary consumption of fruit and vegetables. Preventing long-term chronic diseases like diabetes and heart disease is an important role of dietary carbohydrates. Colon and breast cancer are among the diseases for which data suggest that modified pectin (MP), specifically modified citrus pectin (MCP), has beneficial effects on the development and spread of malignancies, in addition to its benefits as a soluble dietary fiber. Cellular and animal studies and human clinical trials have provided corroborating data. Although pectin has many diverse functional qualities, this review focuses on various modifications used to develop MP and its benefits for cancer prevention, bioavailability, clinical trials, and toxicity studies. This review concludes that pectin has anti-cancer characteristics that have been found to inhibit tumor development and proliferation in a wide variety of cancer cells. Nevertheless, further clinical and basic research is required to confirm the chemopreventive or therapeutic role of specific dietary carbohydrate molecules. Full article
(This article belongs to the Special Issue Recent Advances and Future Challenges in Food Analysis)
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