Advancing the Safety and Authenticity of Mediterranean Food Supply Chains: Digital and Innovative Solutions

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

Deadline for manuscript submissions: closed (1 April 2024) | Viewed by 1279

Special Issue Editors

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Guest Editor
Department of Food Science and Technology, International Campus of Excellence in the AgriFood Sector (CeiA3), University of Cordoba, C-1, 14014 Córdoba, Spain
Interests: food microbiology and safety; predictive microbiology; food biopreservation; molecular microbiology; high-throughput sequencing technologies; microbial risk assessment of foods
Special Issues, Collections and Topics in MDPI journals

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Guest Editor
Laboratory of Food Microbiology and Hygiene, Department of Food Science and Technology, Aristotle University of Thessaloniki, 54124 Thessaloniki, Greece
Interests: food microbiology; predictive microbiology; microbial risk assessment

Special Issue Information

Dear Colleagues,

Food supply chains have been exposed to several constraints and challenges over the last decades, encompassing the impact of climate change, the adaption to a global market, food safety and quality certificates, and the need to develop more sustainable as well as eco-friendly food production and distribution systems. The Mediterranean region represents a unique geographical and social–cultural environment of food production, but it is also defined by particularities that make it more sensitive to the above challenges. The fragmentation of Mediterranean food supply chains, the atomization or reduced size of food companies, the limited access to technologies for controlling food safety and quality aspects, among others, hamper their integration into more global markets and magnify the impact of climate change. "Authenticity is a fundamental characteristic of Mediterranean foods, encompassing the accurate representation of a food product in terms of its composition, origin, and labeling. However, this authenticity can be influenced by the dynamics of global markets and evolving consumer preferences". Traceability systems serve as indispensable tools in ensuring food safety and authenticity. By providing transparent access to information across the entire supply chain, from farm to table, these systems facilitate not only the early detection but also the control of any potential food integrity issues. This transparency not only safeguards consumers but also enhances their trust in the food supply chain, ultimately bolstering the reputation and credibility of the food industry as a whole, which is a vital factor in Mediterranean food production systems. The present Special Issue will focus on the development and application of innovative technologies for assuring the food safety and authenticity of Mediterranean food products, including predictive tools, not-targeted analytical methods, traceability systems, data-driven technologies, cloud computing, logistic analysis, digital solutions, and proofs of concept for the integration of the mentioned technologies, in different food contexts.

Dr. Fernando Pérez-Rodriguez
Prof. Dr. Konstantinos Panagiotis Koutsoumanis
Guest Editors

Manuscript Submission Information

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  • food authenticity
  • non-targeted analytical methods
  • MicroHibro
  • honey
  • cheese
  • food safety and quality
  • predictive microbiology
  • FSKX
  • MNR
  • NIR
  • chemometrics
  • data fusion
  • traceability systems

Published Papers (1 paper)

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14 pages, 326 KiB  
Influence of Dietary Fibre and Protein Fractions on the Trace Element Bioaccessibility of Turnip Tops (Brassica rapa) Growing under Mediterranean Conditions
by Fernando Cámara-Martos
Foods 2024, 13(3), 462; - 1 Feb 2024
Viewed by 798
The objective of this work was to study the influence of three dietary fibre fractions (pectin, gum arabic and cellulose) and three protein fractions (casein, lactalbumin and soy) on the trace element bioaccessibility (Fe, Mn, Ni, Se and Zn) of turnip tops ( [...] Read more.
The objective of this work was to study the influence of three dietary fibre fractions (pectin, gum arabic and cellulose) and three protein fractions (casein, lactalbumin and soy) on the trace element bioaccessibility (Fe, Mn, Ni, Se and Zn) of turnip tops (B. rapa subsp. Rapa) growing under Mediterranean conditions. Then, it aimed to promote the use of this vegetable not only for direct fresh consumption but also as a main ingredient in the development of food mixtures. The results showed that soluble fibre fractions, such as pectin and gum arabic, can enhance the bioaccessibility of trace elements, such as Fe, Mn, Se and Zn. This effect was not proved for cellulose (an insoluble fibre fraction), in which, at best, no bioaccessibility effect was observed. Regarding the protein fractions, with the exception of Se, caseins and lactalbumin had a neutral effect on improving the trace element bioaccessibility. This did not hold true for soy protein, in which a considerable improvement in the bioaccessibility of Fe, Mn, Se and Zn was determined. Full article
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