Food Analysis, Safety and Packaging

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

Deadline for manuscript submissions: 20 June 2024 | Viewed by 695

Special Issue Editor

National Institute for Research and Development of Isotopic and Molecular Technologies, 67-103 Donat Street, 400293 Cluj-Napoca, Romania
Interests: food authentication; food traceability; geographical origin; elemental analysis; ICP-MS; chemometric methods
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

Advances in food analysis and packaging have contributed to enhanced food safety, quality assurance, and sustainability. These advances have enabled more efficient monitoring, detection, and prevention of contaminants, while also addressing consumer demand for transparency and environmentally friendly packaging options. Continued research and innovation in these areas will further improve the safety, quality, and sustainability of the global food system.

Therefore, this Special Issue aims to present the advances in food analysis, safety, and packaging. We encourage the submission of manuscripts that include, but are not limited to:

Food analysis: portable and rapid testing devices; DNA-based analysis; non-destructive imaging techniques; and big data and artificial intelligence analytics.

Food packaging: active and intelligent packaging; nanomaterials; sustainable packaging; and smart labels and traceability.

Dr. Adriana Dehelean
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. Applied Sciences 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 2400 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 quality
  • mass spectrometry
  • foodomics
  • chemometrics
  • sensorial evaluation

Published Papers (1 paper)

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Review

50 pages, 9000 KiB  
Review
Coumarins in Spirit Beverages: Sources, Quantification, and Their Involvement in Quality, Authenticity and Food Safety
Appl. Sci. 2024, 14(3), 1010; https://doi.org/10.3390/app14031010 - 24 Jan 2024
Viewed by 514
Abstract
This comprehensive review is devoted to an under-exploited family of phenolic compounds, the coumarins, and the most relevant strands in which they are involved in some spirit beverages—wine spirit, brandy, whiskey, sugar-cane spirits (rum and cachaça) and grape marc spirit—with great importance worldwide [...] Read more.
This comprehensive review is devoted to an under-exploited family of phenolic compounds, the coumarins, and the most relevant strands in which they are involved in some spirit beverages—wine spirit, brandy, whiskey, sugar-cane spirits (rum and cachaça) and grape marc spirit—with great importance worldwide in terms of production, trade and consumption. It gathers the key discoveries on the topic, considering the production process of each spirit beverage, and the related sources of coumarins (different kinds of wood used in the ageing stage), along with the factors that govern them and can influence the sensory properties of the aged beverages. An overview of the analytical methods available for their identification/quantification is also included, as well as the corresponding trends for the advancement of knowledge in this field. Moreover, the remarkable role of coumarins as nutraceuticals, their importance as chemical markers for authenticity purposes, and their relationship with the food safety of these spirit beverages are also addressed, highlighting the current gaps and issues, and providing clues for future research. Full article
(This article belongs to the Special Issue Food Analysis, Safety and Packaging)
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