Metabolomics Advances in Food Science

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

Deadline for manuscript submissions: 31 May 2024 | Viewed by 582

Special Issue Editor


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Guest Editor
Department of Chemical and Geological Sciences, University of Cagliari, Cagliari, Italy
Interests: NMR spectroscopy; metabolomics; food analysis; infant metabolism
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Special Issue Information

Dear Colleagues,

The field of metabolomics has witnessed remarkable advancements in recent years, emerging as a crucial resource for exploring the molecular complexity of food and its impact on human health. Endowed with the capability to comprehensively and globally analyze the molecular profile of foods, metabolomics reaffirms itself as an indispensable tool to:

  • Deepen our understanding of the nutritional and organoleptic characteristics of foods;
  • Monitor food quality throughout the stages of production, preservation and distribution, ensuring high-quality standards and safety for consumers;
  • Uncover complex relationships between the chemical composition of foods and their impacts on human health, opening new perspectives in the prevention of diet-related diseases.

This Special Issue aims to collect a series of innovative and relevant contributions that highlight the importance of this advanced technique in the context of food science. Offering a thorough overview of the strides made in applied metabolomics to food, this issue is open to papers and review that provide valuable insights for:

  • Researchers;
  • Professionals in the food industry;
  • Those engaged in comprehending and optimizing approaches to nutrition.

Dr. Flaminia Cesare Marincola
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. 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

  • metabolomics
  • NMR spectroscopy
  • mass spectrometer
  • food chemistry
  • food quality
  • food processing
  • nutrition
  • fraud
  • chemometrics

Published Papers (1 paper)

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Research

13 pages, 1438 KiB  
Article
Microwave-Assisted Extraction/UHPLC-Q-Orbitrap-MS-Based Lipidomic Workflow for Comprehensive Study of Lipids in Soft Cheese
by Maria Campaniello, Valeria Nardelli, Rosalia Zianni, Michele Tomaiuolo, Oto Miedico, Marco Iammarino and Annalisa Mentana
Foods 2024, 13(7), 1033; https://doi.org/10.3390/foods13071033 - 28 Mar 2024
Viewed by 466
Abstract
In this work, Microwave-Assisted Extraction (MAE) was proposed as an alternative and environmentally friendly technique in lipidomics to study the lipid fingerprint of soft cheeses, such as mozzarella. For method development, a first step concerning an evaluation of extraction solvents was carried out [...] Read more.
In this work, Microwave-Assisted Extraction (MAE) was proposed as an alternative and environmentally friendly technique in lipidomics to study the lipid fingerprint of soft cheeses, such as mozzarella. For method development, a first step concerning an evaluation of extraction solvents was carried out via testing three different mixtures, including methanol/ethyl acetate, isopropanol/ethyl acetate, and ethanol/ethyl acetate, at a 1:2 v/v ratio. The latter was chosen as a solvent mixture for subsequent method optimization. MAE conditions, in terms of solvent volume, time, and temperature, were explored to define their effects on extraction capability through a full factorial experimental design. The best compromise to extract more lipids at the same time was obtained with 24 mL g−1 for solvent-to-solid ratio, 65 °C for temperature, and 18 min for time. Lipid analyses were conducted by UHPLC-Q-Orbitrap-MS associated with multivariate statistics. The developed lipidomic workflow allowed for the extraction of over 400 lipids grouped into 18 different subclasses. The results confirmed that MAE is a suitable technique for lipid extraction in the omics approach with high efficiency, even using low-cost and less toxic solvents. Moreover, a comprehensive structure characterization of extracted lipids, in terms of fatty acid composition and regiochemistry, was carried out. Full article
(This article belongs to the Special Issue Metabolomics Advances in Food Science)
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