Recent Advances in Extraction and Analysis of Food Carbohydrates
A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Food Analytical Methods".
Deadline for manuscript submissions: closed (31 March 2022) | Viewed by 982
Special Issue Editors
Interests: carbohydrate analysis; bioactives and volatiles in food and plant matrices; chromatographic techniques coupled to mass spectrometry; extraction techniques; volatile isolation techniques; quality and authenticity markers; metabolomics; volatilomics
Interests: carbohydrate analysis; extraction of bioactives from plants and foods; prebiotics; food quality and authenticity control; chromatographic techniques coupled to mass spectrometry
Special Issue Information
Dear Colleagues,
Carbohydrates are one of the main food constituents that are either naturally present or added as ingredients to improve the technological or bioactive properties of foods. As ingredients, they can be synthesized by enzymatic or chemical reactions or extracted from natural sources. In this sense, there is a great interest in the development of new methodologies, based on advanced techniques and fulfilling the principles of green chemistry, to provide an improved extraction of target carbohydrates. Moreover, the complex compositions of carbohydrate-rich extracts usually makes chromatographic techniques coupled with mass spectrometry the tool of choice for their analysis due to its high resolution and identification power.
In this Special Issue, the most recent advances, as either original research articles or reviews, in the development and application of new strategies for the extraction and analysis of food carbohydrates will be addressed. The extended keywords of this Special Issue include carbohydrates (oligosaccharides, polysaccharides, inositols, iminosugars, etc), advanced extraction techniques (microwave-assisted extraction, pressurized-liquid extraction, ultrasound-assisted extraction, etc), alternative solvents (ionic liquids, (natural) deep eutectic solvents, etc), new derivatization procedures, fractionation methodologies, gas chromatography–mass spectrometry, high-performance liquid chromatography–mass spectrometry, and ion-mobility spectrometry-based chromatographic techniques.
This Special Issue is supported by the Sample Preparation Study Group and Network, supported by the Division of Analytical Chemistry of the European Chemical Society.
Dr. Ana Cristina Soria Monzón
Dr. María Luz Sanz Murias
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
- carbohydrates
- extraction
- solvents
- analysis
- derivatization
- fractionation
- chromatographic techniques
