Application of Advanced Methodologies in Food Quality and Safety Evaluation

A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Food Analytical Methods".

Deadline for manuscript submissions: 30 June 2024 | Viewed by 4509

Special Issue Editors


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Guest Editor
Dipartimento di Chimica e Tecnologie del Farmaco, Sapienza Università di Roma, Piazzale Aldo Moro 5, Rome, Italy
Interests: food chemistry; advanced food analysis; NMR-based metabolomics; high resolution NMR; chemometrics
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Guest Editor
Department of Chemistry and Technology of Drugs, Sapienza University of Rome, Piazzale Aldo Moro 5, 00185 Rome, Italy
Interests: sample preparation; extraction protocols development; metabolomics; food analysis; nuclear magnetic resonance; high-performance liquid chromatography
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

We invite you to contribute to a Special Issue of the journal Foods, titled "Application of Advanced Methodologies in Food Quality and Safety Evaluation", which presents recent developments in using advanced methodologies and approaches in evaluating food quality and safety.

Food analysis is a research field to provide information regarding various food-related aspects: namely, chemical characterization, safety, quality, origin, traceability, and organoleptic properties. All these aspects have significant implications concerning nutrition, health, the economy, and culture. The determination of these features requires the use of even more advanced, decisive and discriminating approaches. Spectroscopic, spectrometric and chromatographic analysis are the main methods, each with strengths and limitations. For this reason, it is very important to use multi-methodological approaches that allow a more complete chemical profile to be obtained, as well as improvements in extraction and instrumental performances. Moreover, applying chemometric analysis guarantees the processing of large amounts of information.

The present Special Issue aims to gather papers covering the latest research trends for applying innovative analysis approaches to evaluations of food quality and safety.

Prof. Dr. Luisa Mannina
Dr. Mattia Spano
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 chemistry
  • spectroscopic analysis
  • spectrometric analysis
  • chromatographic analysis
  • food metabolomics
  • chemometrics
  • food safety
  • food quality
  • innovative analysis approaches

Published Papers (3 papers)

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Research

12 pages, 1807 KiB  
Article
Antibody Production and Immunoassay Development for Authenticating Chlorpheniramine Maleate Adulteration in Herbal Tea
by Jianhao Lin, Zhiwei Liu, Tian Guan, Yi Lei, Liangwen Pan, Xiaoqin Yu, Shiwei Zhang, Xin-An Huang, Hongtao Lei and Jiahong Chen
Foods 2024, 13(11), 1609; https://doi.org/10.3390/foods13111609 - 22 May 2024
Viewed by 364
Abstract
Chlorphenamine maleate is a prohibited additive found in herbal teas and health foods. Excessive intake of this substance can result in adverse health effects. In this study, two novel haptens, PEM and bepotastine (PB1), mimicking chlorphenamine maleate structure were designed and synthesized based [...] Read more.
Chlorphenamine maleate is a prohibited additive found in herbal teas and health foods. Excessive intake of this substance can result in adverse health effects. In this study, two novel haptens, PEM and bepotastine (PB1), mimicking chlorphenamine maleate structure were designed and synthesized based on molecular simulation for developing two corresponding polyclonal antibodies (PEM-Ab and PB1-Ab), respectively. Afterward, an indirect competitive enzyme-linked immunosorbent assay (ic-ELISA) was developed to quickly and accurately detect chlorphenamine maleate in herbal teas using PB1-Ab, which has a high sensitivity and specificity. For chlorphenamine maleate, the half-maximal inhibitory concentration (IC50) and limit of detection (LOD) of PB1-Ab under ideal circumstances were found to be 1.18 µg/L and 0.07 µg/L, respectively. Besides, an environmentally friendly sample pre-treatment strategy was employed that allowed easy and effective elimination of complex matrices. The ic-ELISA method observed the average recovery rate from 87.7% to 94.0% with the variance coefficient (CV) ranging from 2.2% to 9.4%. Additionally, the identification of 25 commercially available herbal teas using liquid chromatography-tandem mass spectrometry (LC-MS/MS) further confirmed the validity of our detection. The results of the two methods are consistent. Overall, the proposed ic-ELISA could be an ultrasensitive and reliable method for chlorphenamine maleate adulterated in foods or exposure to the environment. Full article
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12 pages, 2015 KiB  
Article
1H-NMR Approach for the Discrimination of PDO Grana Padano Cheese from Non-PDO Cheeses
by Valentina Maestrello, Pavel Solovyev, Pietro Franceschi, Angelo Stroppa and Luana Bontempo
Foods 2024, 13(3), 358; https://doi.org/10.3390/foods13030358 - 23 Jan 2024
Viewed by 865
Abstract
Protected Designation of Origin cheeses are products with high-quality standards that can claim higher prices on the market. For this reason, non-PDO cheeses with lower quality can be mislabeled as PDO or mixed with it for economic gain especially when the product is [...] Read more.
Protected Designation of Origin cheeses are products with high-quality standards that can claim higher prices on the market. For this reason, non-PDO cheeses with lower quality can be mislabeled as PDO or mixed with it for economic gain especially when the product is in a shredded form. Luckily, the production of PDO cheese is subjected to strict procedural specification rules that result in a product with a defined profile of its metabolites, which can be used for authentication purposes. In this study, an NMR metabolomic approach combined with multivariate analysis was implemented to build a classification model able to discriminate PDO Grana Padano cheese from a large dataset of competitors. The great advantage of the proposed approach is a simple sample preparation, obtaining a holistic overview of the analyzed samples. The untargeted approach highlighted a “typical profile” of Grana Padano samples, which could be used for protection purposes. In parallel, the targeted results allowed us to identify potential chemicals, such as lactate, some amino acids and lipids. These initial results could open the road to a potential new additional tool to check the authenticity of PDO cheeses in the future. Full article
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14 pages, 9092 KiB  
Article
Storage Effects on Bioactive Phenols in Calabrian Monovarietal Extra Virgin Olive Oils Based on the EFSA Health Claim
by Marialaura Frisina, Sonia Bonacci, Manuela Oliverio, Monica Nardi, Thomas Patrizio Vatrano and Antonio Procopio
Foods 2023, 12(20), 3799; https://doi.org/10.3390/foods12203799 - 17 Oct 2023
Cited by 1 | Viewed by 1248
Abstract
The beneficial properties of extra virgin olive oil (EVOO) on lipids blood levels were recognized by the European Food Safety Authority (EFSA) with a health claim, specifically referring to EVOOs containing at least 5 mg of hydroxytyrosol and its secoiridoids derivatives per 20 [...] Read more.
The beneficial properties of extra virgin olive oil (EVOO) on lipids blood levels were recognized by the European Food Safety Authority (EFSA) with a health claim, specifically referring to EVOOs containing at least 5 mg of hydroxytyrosol and its secoiridoids derivatives per 20 g of oil. The main purpose of the work was to characterize the phenolic profile of two commercially available Calabrian monovarietal EVOOs (Nocellara del Belice, VN; Dolce di Rossano, VDR), and to study the effect of one-year storage on secoiridoids composition, by monthly controls. A new UHPLC-ESI-HRMS method was developed and validated, thus facilitating the EFSA claim application and allowing producers to valorize their products. Seven biologically active compounds were chosen: tyrosol, hydroxytyrosol, oleocanthal, oleacein, oleuropein aglycone, verbascoside, and oleuropein. LODs and LOQs were 0.001–0.02 mg g−1 and 0.002–0.08 mg g−1, respectively. The variation coefficients were ≤20% and the percentage of recovery was between 89–109%. During the 12-month storage period, the concentration of selected compounds ranged between 1258.78–1478.91 mg Kg−1 for VN, and 1408.22–2071.45 mg Kg−1 for VDR, with a decrease of 15% and 32% respectively. The method allows an accurate quantification of EVOO phenols thus being useful to certify the nutraceutical properties of olive oil. Full article
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