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Foods
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Instrument Analysis Applied in Food Science II
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Instrument Analysis Applied in Food Science II

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

Deadline for manuscript submissions: closed (20 July 2022) | Viewed by 6680

Special Issue Editors

Dr. Patrícia Rijo

E-Mail Website
Guest Editor
Center for Research in Biosciences & Health Technologies (CBIOS), Universidade Lusófona de Humanidades e Tecnologias, 1749-024 Lisboa, Portugal
Interests: bioactive diterpenoids; bioactive natural products; bioactive natural sources
Special Issues, Collections and Topics in MDPI journals
Dr. Célia Faustino

E-Mail Website
Guest Editor
iMed.Ulisboa—Research Institute for Medicines, Faculty of Pharmacy, Universidade de Lisboa (ULisboa), Av. Prof. Gama Pinto, 1649-003 Lisboa, Portugal
Interests: colloidal systems; hydrocolloids; surface active agents; lipoamino acids; rheology; food chemistry; functional foods; nanoformulations
Special Issues, Collections and Topics in MDPI journals
Dr. Maria Rosário Bronze

E-Mail Website
Guest Editor
1. Instituto de Biologia Experimental e Tecnológica (iBET), Apartado 127, 2784-505 Oeiras, Portugal
2. Faculty of Pharmacy, University of Lisbon, Avenida Professor Gama Pinto, 1649-003 Lisboa, Portugal
Interests: food; health prevention; quality; security; phytochemicals; bioacessibility; bioavailability; bioactivity
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

The food matrix is a complex mixture of carbohydrates, proteins, lipids, vitamins, antioxidants, aromas, pigments, minerals, water, and other metabolites. Instrumental analysis is essential for the accurate determination of components, residues, and contaminants in food products in order to ensure quality and safety requirements. In this Special Issue, we will publish innovative research and review papers on instrumental analytical techniques applied to the characterization of food composition, structure, physicochemical properties, and sensory attributes. Research regarding extraction methods (microextraction, supercritical fluid extraction, ultrasound-assisted and microwave-assisted processes, etc), spectroscopic techniques (ultraviolet-visible spectrophotometry, photoluminescence spectroscopy, Fourier transform infrared, near-infrared and Raman spectroscopy, atomic absorption, atomic emission and inductively coupled plasma spectroscopy, nuclear magnetic resonance spectrometry, electron spin resonance spectroscopy, X-ray diffraction, X-ray fluorescence, and X-ray photoelectron spectroscopy, and circular dichroism spectroscopy), chromatography (gas chromatography, high performance and ultra-high performance liquid chromatography, and ion chromatography), mass spectrometry and hyphenated techniques, electroanalytical methods (potentiometry, voltammetry, polarography, coulometry, and conductometry), capillary electrophoresis, thermal analysis, molecular techniques, textural and rheological analysis, microscopy (confocal laser scanning microscopy, scanning electron microscopy, transmission electron microscopy, scanning tunneling microscopy, and atomic force microscopy), miniaturization, automation, and multivariate analysis (flow injection analysis, microfluidics, chemosensors, and biosensors) is particularly welcome.

Dr. Patrícia Rijo
Prof. Dr. Célia Faustino
Dr. Maria Rosário Bronze
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 products
  • instrumental analysis
  • spectroscopic techniques
  • chromatography
  • mass spectrometry
  • hyphenated techniques
  • electroanalytical methods
  • capillary electrophoresis
  • molecular techniques
  • rheology

Published Papers (2 papers)

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Research

11 pages, 1094 KiB  
Article
Inactivation of Escherichia coli in an Orange Juice Beverage by Combined Ultrasonic and Microwave Treatment
by Ourdia-Nouara Kernou, Zahra Azzouz, Amine Belbahi, Kamelia Kerdouche, Ghania Kaanin-Boudraa, Akila Amir, Khodir Madani and Patricia Rijo
Foods 2023, 12(3), 666; https://doi.org/10.3390/foods12030666 - 03 Feb 2023
Cited by 2 | Viewed by 2473
Abstract
The inactivation of Escherichia coli is one of the major issues in the food industry. The present study focuses on the application of a combined microwave-ultrasound system for the optimization of the inactivation of Escherichia coli ATCC 25922 in an orange juice drink. [...] Read more.
The inactivation of Escherichia coli is one of the major issues in the food industry. The present study focuses on the application of a combined microwave-ultrasound system for the optimization of the inactivation of Escherichia coli ATCC 25922 in an orange juice drink. Using response surface methodology (RSM), trials were planned with a Box–Behnken Design (BBD) to maximize the impact of microwave power (A: 300–900 W), microwave treatment time (B: 15–35 s), and time of ultrasound (C: 10–30 min) on E. coli inactivation. Analysis of variance (ANOVA) was carried out and E. coli inactivation was expressed with a mathematical equation depending on the factors. The results showed that both the microwave treatment time and the time of ultrasound were effective as independent variables in eliminating the E. coli strain. However, the effect of these two variables, ultrasound and microwave exposure time, in combination was significantly greater than when examined separately. RSM modeling determined that optimal treatment conditions include 900 W microwave power, 33 s microwave treatment time, and 20 min time of ultrasound to achieve an 8-log reduction of E. coli, constituting total inactivation. The results of this study showed that ultrasound-microwave treatment is a potential alternative processing method for an orange juice beverage. Full article
(This article belongs to the Special Issue Instrument Analysis Applied in Food Science II)
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21 pages, 926 KiB  
Article
Influence of Fat Replacers on the Rheological, Tribological, and Aroma Release Properties of Reduced-Fat Emulsions
by Christopher N. Schädle, Solange Sanahuja and Stephanie Bader-Mittermaier
Foods 2022, 11(6), 820; https://doi.org/10.3390/foods11060820 - 12 Mar 2022
Cited by 10 | Viewed by 3673
Abstract
Reduced-fat food products can help manage diet-related health issues, but consumers often link them with poor sensory qualities. Thus, high-quality fat replacers are necessary to develop appealing reduced-fat products. A full-fat model emulsion was reduced in fat by replacing fat with either water, [...] Read more.
Reduced-fat food products can help manage diet-related health issues, but consumers often link them with poor sensory qualities. Thus, high-quality fat replacers are necessary to develop appealing reduced-fat products. A full-fat model emulsion was reduced in fat by replacing fat with either water, lactose, corn dextrin (CD), inulin, polydextrose, or microparticulated whey protein (MWP) as fat replacers. The effect of fat reduction and replacement, as well as the suitability of different types of fat replacers, were determined by analyzing fat droplet size distribution, composition, rheological and tribological properties, and the dynamic aroma release of six aroma compounds prevalent in cheese and other dairy products. None of the formulations revealed a considerable effect on droplet size distribution. MWP strongly increased the Kokini oral shear stress and viscosity, while CD exhibited similar values to the full-fat emulsion. All four fat replacers improved the lubricity of the reduced-fat samples. Butane-2,3-dione and 3-methylbutanoic acid were less affected by the changes in the formulation than butanoic acid, heptan-2-one, ethyl butanoate, and nonan-2-one. The aroma releases of the emulsions comprising MWP and CD were most similar to that of the full-fat emulsion. Therefore, CD was identified as a promising fat replacer for reduced-fat emulsions. Full article
(This article belongs to the Special Issue Instrument Analysis Applied in Food Science II)
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