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Elements in Food: Detection, Bioaccessibility and Food Fortification
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Elements in Food: Detection, Bioaccessibility and Food Fortification

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

Deadline for manuscript submissions: 15 September 2024 | Viewed by 2857

Special Issue Editors

Prof. Dr. Béla Kovács

E-Mail Website
Guest Editor
Faculty of Agriculture, Food Science and Environmental Management Institute of Food Science, University of Debrecen, 4032 Debrecen, Hungary
Interests: bio-chemistry; spectroscopy; ICP-MS; ICP-OES; food chemistry
Dr. Kshirod K. Dash

E-Mail Website
Guest Editor
Department of Food Processing Technology, Ghani Khan Choudhury Institute of Engineering & Technology (GKCIET), Malda, India
Interests: food process engineering; super-critical extraction; bioactive ingredients extraction; food chemistry; bio-chemistry

Special Issue Information

Dear Colleagues,

Prof. Bela and Prof. Dash invite researchers and experts in the fields of food science, nutrition, chemistry, and biochemistry to contribute to this Special Issue, entitled "Elements in Food: Detection, Bioaccessibility and Food Fortification". This Special Issue aims to explore the various aspects of elements present in food, including their detection, bioaccessibility, and the strategies for food fortification to address nutritional deficiencies.

This Special Issue welcomes original research papers, review articles, and methodological studies covering, but not limited to, the following topics:

Elemental Analysis Techniques: novel methods for the accurate detection and quantification of essential and toxic elements in various food matrices.

Bioaccessibility Studies: investigations on the bioavailability and bioaccessibility of elements in different food sources and their implications on human health.

Nutritional Impact: studies highlighting the role of elements in food and their impact on human nutrition and well-being.

Food Fortification Strategies: research on the development and assessment of fortified foods to combat micronutrient deficiencies and improve public health.

Toxicity and Safety: assessments of potential hazards associated with excessive intake of certain elements in food and strategies to mitigate risks.

Dietary Guidelines: contributions discussing the incorporation of elemental components in dietary guidelines and recommendations.

Prof. Dr. Béla Kovács
Dr. Kshirod K. Dash
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
  • biochemistry
  • speciation
  • ICP-MS
  • ICP-OES
  • spectroscopy
  • element analysis
  • extraction
  • bioavailability

Published Papers (2 papers)

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Research

12 pages, 869 KiB  
Article
In Vitro Assessment of the Bioaccessibility of Zn, Ca, Mg, and Se from Various Types of Nuts
by Justyna Moskwa, Sylwia Katarzyna Naliwajko, Anna Puścion-Jakubik, Jolanta Soroczyńska, Katarzyna Socha, Wojciech Koch and Renata Markiewicz-Żukowska
Foods 2023, 12(24), 4453; https://doi.org/10.3390/foods12244453 - 12 Dec 2023
Cited by 2 | Viewed by 790
Abstract
The bioaccessibility of zinc (Zn), calcium (Ca), magnesium (Mg), and selenium (Se) from various nuts (Brazil nuts, walnuts, peanuts, almonds, cashews, pecans, hazelnuts, macadamia nuts, and pistachios) was assessed using a simulated two-phase model of enzymatic digestion in vitro. The levels of Zn, [...] Read more.
The bioaccessibility of zinc (Zn), calcium (Ca), magnesium (Mg), and selenium (Se) from various nuts (Brazil nuts, walnuts, peanuts, almonds, cashews, pecans, hazelnuts, macadamia nuts, and pistachios) was assessed using a simulated two-phase model of enzymatic digestion in vitro. The levels of Zn, Mg, and Ca were determined by atomic absorption spectrometry, and Se was measured by inductively coupled plasma-mass spectrometry. All tested nuts were good sources of Mg, and most, except macadamia nuts, were also good sources of Zn (the standard portion covers over 15% of NRV–R (UE) 1924/2006). Brazil nuts had the highest Se content. Almonds and Brazil nuts were rich in Ca. Se demonstrated the highest bioaccessibility from nuts (27.7% to 70.65%), whereas Ca exhibited the lowest bioaccessibility (below 9%). Pistachios had the highest Zn bioavailability, while cashews excelled in Mg bioaccessibility. Macadamia and pistachios were top for Ca bioaccessibility, and Brazil nuts for Se. Bioaccessibility is positively correlated with fat (for Zn: r = 0.23), carbohydrates (for Mg: 0.44; for Ca: 0.35), and sugar content (for Zn: r = 0.36; for Mg: 0.46; for Ca: 0.40). Full article
(This article belongs to the Special Issue Elements in Food: Detection, Bioaccessibility and Food Fortification)
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12 pages, 722 KiB  
Article
The Effect of Exogenous Cadmium and Zinc Applications on Cadmium, Zinc and Essential Mineral Bioaccessibility in Three Lines of Rice That Differ in Grain Cadmium Accumulation
by Michael Tavarez, Michael A. Grusak and Renuka P. Sankaran
Foods 2023, 12(21), 4026; https://doi.org/10.3390/foods12214026 - 04 Nov 2023
Viewed by 990
Abstract
Millions of people around the world rely on rice (Oryza sativa) for a significant portion of daily calories, but rice is a relatively poor source of essential micronutrients like iron and zinc. Rice has been shown to accumulate alarmingly high concentrations [...] Read more.
Millions of people around the world rely on rice (Oryza sativa) for a significant portion of daily calories, but rice is a relatively poor source of essential micronutrients like iron and zinc. Rice has been shown to accumulate alarmingly high concentrations of toxic elements, such as cadmium. Cadmium in foods can lead to renal failure, bone mineral density loss, cancer, and significant neurotoxicological effects. Several strategies to limit cadmium and increase micronutrient density in staple food crops like rice have been explored, but even when cadmium concentrations are reduced by a management strategy, total cadmium levels in rice grain are an unreliable means of estimating human health risk because only a fraction of the minerals in grains are bioaccessible. The goal of this work was to assess the influence of cadmium and zinc supplied to plant roots on the bioaccessibility of cadmium and essential minerals from grains of three rice lines (GSOR 310546/low grain Cd, GSOR 311667/medium grain Cd, and GSOR 310428/high grain Cd) that differed in grain cadmium accumulation. Treatments consisted of 0 μM Cd + 2 μM Zn (c0z2), 1 μM Cd + 2 μM Zn (c1z2), or 1 μM Cd + 10 μM Zn (c1z10). Our results revealed that an increased grain cadmium concentration does not always correlate with increased cadmium bioaccessibility. Among the three rice lines tested, Cd bioaccessibility increased from 2.5% in grains from the c1z2 treatment to 17.7% in grains from the c1z10 treatment. Furthermore, Cd bioccessibility in the low-Cd-accumulating line was significantly higher than the high line in c1z10 treatment. Zinc bioaccessibility increased in the high-cadmium-accumulating line when cadmium was elevated in grains, and in the low-cadmium line when both cadmium and zinc were increased in the rice grains. Our results showed that both exogenous cadmium and elevated zinc treatments increased the bioaccessibility of other minerals from grains of the low- or high-grain cadmium lines of rice. Differences in mineral bioaccessibility were dependent on rice line. Calculations also showed that increased cadmium bioaccessibility correlated with increased risk of dietary exposure to consumers. Furthermore, our results suggest that zinc fertilization increased dietary exposure to cadmium in both high and low lines. This information can inform future experiments to analyze genotypic effects of mineral bioavailability from rice, with the goal of reducing cadmium absorption while simultaneously increasing zinc absorption from rice grains. Full article
(This article belongs to the Special Issue Elements in Food: Detection, Bioaccessibility and Food Fortification)
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