Food Chemistry, Analysis and Innovative Production Technologies

A special issue of Applied Sciences (ISSN 2076-3417). This special issue belongs to the section "Food Science and Technology".

Deadline for manuscript submissions: 30 May 2024 | Viewed by 561

Special Issue Editors

Department of Chemistry, Josip Juraj Strossmayer University of Osijek, Ulica cara Hadrijana 8a, 31000 Osijek, Croatia
Interests: food analysis; HPLC; UPLC; separation; food chemistry
Special Issues, Collections and Topics in MDPI journals
Faculty of Food Technology Osijek, University of Osijek, F. Kuhača 20, 31000 Osijek, Croatia
Interests: food chemistry; food analysis; food safety; innovative food production; sustainability
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

A balanced and nutritious diet plays a crucial role in maintaining health throughout life by providing our bodies with the necessary nutrients, energy and building blocks. It is important to understand the composition, structure and properties of food components, as well as the chemical changes that occur during food production, storage and consumption that can affect its quality, safety and nutritional value. This is even more important today as we face busy lifestyles and environmental issues that have profound implications for human health. The food of today, and even more so the food of the future, must not only be nutritious and safe, but also produced in a sustainable manner. Accurate and reliable analysis is critical for food quality control, regulatory compliance, and consumer safety. In addition, maintaining high food safety standards helps protect consumers from harmful environmental contaminants and pathogens. Innovative technologies refer to novel or advanced methods, processes, and equipment used in food production to improve efficiency, extend food shelf life, increase nutritional content, create new textures and flavors, etc. In addition, the adoption of innovative, sustainable, and resource-efficient food production practices can minimize the negative impact of food production on the environment while promoting biodiversity and conserving natural resources.

The purpose of this Special Issue is to provide an overview of important research in the field of food chemistry, food analysis, and innovative technologies for food production.

Dr. Olivera Galovic
Dr. Natalija Velić
Guest Editors

Manuscript Submission Information

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Keywords

  • food analysis
  • nutrients
  • innovative technologies
  • food quality
  • food processing

Published Papers (1 paper)

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Research

13 pages, 3182 KiB  
Article
Exploration of Wendan Pomelo (Citrus maxima (Burm.) Merr. cv. Wentan) Peel from Four Different Growing Regions by Liquid Chromatography–Mass Spectrometry and Bioactivity Analysis
Appl. Sci. 2024, 14(3), 1200; https://doi.org/10.3390/app14031200 - 31 Jan 2024
Viewed by 311
Abstract
Wendan (a type of pomelo), a popular fruit in China, is less known in other countries. Its peel is widely used in food and traditional medicine. Four different origins (Xuzhou, Taizhou, Zhangzhou, and Meizhou) of Wendan pomelo were selected, and crude extracts were [...] Read more.
Wendan (a type of pomelo), a popular fruit in China, is less known in other countries. Its peel is widely used in food and traditional medicine. Four different origins (Xuzhou, Taizhou, Zhangzhou, and Meizhou) of Wendan pomelo were selected, and crude extracts were obtained by the Soxhlet extraction method. The composition of Wendan peel was analyzed by high-performance liquid chromatography–mass spectrometry (HPLC-MS) in positive ion mode. The compounds were identified by searching the Metabolite Link (METLIN), the Spectral Database for Organic Compounds (SDBS), and by referring to literature reports. A total of 20 compounds were identified among the samples from the four origins, of which 8 compounds were common. The majority of the compounds belonged to the flavonoid and coumarin classes; Meranzin hydrate was identified for the first time in pomelo peel. In vitro antioxidant activity experiments showed that samples from Taizhou, Zhejiang, exhibited the highest antioxidant activity in the DPPH, ABTS, and FRAP assays, with values of 0.59 mg/mL, 97.06 μmol TE/g, and 60.62 μmol Fe2+/g, respectively. Samples from Zhangzhou, Fujian, showed antioxidant activity second only to the samples from Taizhou, Zhejiang. The sample from Zhangzhou, Fujian Province, showed excellent inhibitory activity in the α-glucosidase inhibition assay (IC50 = 7.99 mg/mL). Full article
(This article belongs to the Special Issue Food Chemistry, Analysis and Innovative Production Technologies)
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