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Recent Trends and Applications of Metabolomics in Food Analysis, Authentication...
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Recent Trends and Applications of Metabolomics in Food Analysis, Authentication and Process Monitoring

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

Deadline for manuscript submissions: closed (28 February 2022) | Viewed by 31459

Special Issue Editors

Prof. Dr. Mohamed Farag

E-Mail Website
Guest Editor
College of Pharmacy, Cairo University & American University in Cairo (AUC), New Cairo, Egypt
Interests: nutraceuticals; metabolomics, natural products, quality control, drug discovery
Special Issues, Collections and Topics in MDPI journals
Prof. Dr. Ludger A. Wessjohann

E-Mail Website
Guest Editor
Department of Bioorganic Chemistry, Leibniz-Institute of Plant Biochemistry (IPB), Halle, Germany
Interests: analytical chemistry of natural products; biological activity and medicinal chemistry; Multicomponent Reactions (MCRs) and peptide mimetics; biocatalysis and synthetic biology; Chemoinformatics; plant protectants

Special Issue Information

Dear colleagues,

Metabolic profiling and metabolomics are unique tools in modern systems biology that have been employed for fingerprinting and studying the overall chemical makeup of food products. Different analytical approaches are followed in non-targeted metabolomics (while targeted metabolomics is similar to classical analytics). These include “metabolic profiling” with an emphasis on classes of metabolites versus “metabolic fingerprinting”, which refers to the analysis of the whole set of metabolites without knowledge of any components, avoiding biases against certain classes of compounds. Both metabolic approaches are used in the search for new biomarkers of quality and authenticity, and certainly contribute to the biochemical knowledge of foods and to the molecular understanding of bioactivities or changes in food-production processes. The detection of food components on a molecular level offers valuable insights into the complex relationships between the food’s bioactive components and its nutritive and other effects (e.g., organoleptic, toxic, or health-promoting properties). Metabolomics is also an indispensable tool to assess the authenticity of food. It is helpful in evaluating the molecular changes incurred as a result of food processing. In fact, metabolomics has been exploited to assess different topics involving food safety, food quality, as well as authenticity and traceability. This Special Issue in Foods titled “Recent Trends and Applications of Metabolomics in Food Analysis, Authentication and Process Monitoring” will cover both qualitative and quantitative analytical techniques used to analyze food metabolites at a holistic level in relation to organoleptic, medicinal, and nutritive determinants. We will consider research papers with special focus on analytical advances that can be utilized to increase food metabolome coverage or improved detection or extraction methods. Manuscripts that deal with the application of metabolomics in food quality control, authentication, and processing determination are also welcome. Researchers are warmly invited to submit their original contributions (reviews, original research papers, short communications) to this Special Issue, which will be of interest to a wide range of readers interested in food analytics, food chemistry and technology, nutrition, natural product analytics, pharmaceutical biology, and related sciences.

Prof. Dr. Mohamed Farag
Prof. Dr. Ludger A. Wessjohann
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

  • Untargeted metabolomics approaches to determine food quality, nutritional, organoleptic, or health-promoting value
  • Untargeted metabolomics approaches to assess authenticity, origin, and food quality
  • Detection of biological and chemical hazards in food using metabolomics
  • Omics screening of secondary metabolites as related to crop plant cultivars, post-harvest factors, and food processing
  • Advances in MS- and NMR-based metabolomics applications for food analysis
  • Computational and mathematical/statistical methods for the analysis of food metabolomics data and information processing

Published Papers (7 papers)

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Research

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17 pages, 4974 KiB  
Article
A Targeted Metabolomics Approach to Study Secondary Metabolites and Antioxidant Activity in ‘Kinnow Mandarin’ during Advanced Fruit Maturity
by Manpreet Kaur Saini, Neena Capalash, Eldho Varghese, Charanjit Kaur and Sukhvinder Pal Singh
Foods 2022, 11(10), 1410; https://doi.org/10.3390/foods11101410 - 13 May 2022
Cited by 2 | Viewed by 1940
Abstract
In this study, we investigated the impact of harvest maturity stages and contrasting growing climates on secondary metabolites in Kinnow mandarin. Fruit samples were harvested at six harvest maturity stages (M1–M6) from two distinct growing locations falling under subtropical–arid (STA) and subtropical–humid (STH) [...] Read more.
In this study, we investigated the impact of harvest maturity stages and contrasting growing climates on secondary metabolites in Kinnow mandarin. Fruit samples were harvested at six harvest maturity stages (M1–M6) from two distinct growing locations falling under subtropical–arid (STA) and subtropical–humid (STH) climates. A high-performance liquid chromatography-tandem mass spectrometry (HPLC-MS/MS) technique was employed to identify and quantify secondary metabolites in the fruit juice. A total of 31 polyphenolics and 4 limonoids, with significant differences (p < 0.05) in their concentration, were determined. With advancing maturity, phenolic acids and antioxidant activity were found to increase, whereas flavonoids and limonoids decreased in concentration. There was a transient increase in the concentration of some polyphenolics such as hesperidin, naringin, narirutin, naringenin, neoeriocitrin, rutin, nobiletin and tangeretin, and limonoid aglycones such as limonin and nomilin at mid-maturity stage (M3) which coincided with prevailing low temperature and frost events at growing locations. A higher concentration of limonin and polyphenolics was observed for fruit grown under STH climates in comparison to those grown under STA climates. The data indicate that fruit metabolism during advanced stages of maturation under distinct climatic conditions is fundamental to the flavor, nutrition and processing quality of Kinnow mandarin. This information can help in understanding the optimum maturity stage and preferable climate to source fruits with maximum functional compounds, less bitterness and high consumer acceptability. Full article
(This article belongs to the Special Issue Recent Trends and Applications of Metabolomics in Food Analysis, Authentication and Process Monitoring)
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22 pages, 2103 KiB  
Article
Profiling of Primary Metabolites and Volatile Determinants in Mahlab Cherry (Prunus mahaleb L.) Seeds in the Context of Its Different Varieties and Roasting as Analyzed Using Chemometric Tools
by Mohamed A. Farag, Amira R. Khattab, Samir Shamma and Sherif M. Afifi
Foods 2021, 10(4), 728; https://doi.org/10.3390/foods10040728 - 30 Mar 2021
Cited by 23 | Viewed by 2831
Abstract
Mahlab cherry (Prunus mahaleb L.) is a plant native to the Mediterranean basin and Eastern Europe, with several health benefits and culinary uses. We explored the compositional heterogeneity in the aroma profile and nutrients of three P. mahaleb seeds in the context [...] Read more.
Mahlab cherry (Prunus mahaleb L.) is a plant native to the Mediterranean basin and Eastern Europe, with several health benefits and culinary uses. We explored the compositional heterogeneity in the aroma profile and nutrients of three P. mahaleb seeds in the context of its cultivar type, i.e., white and red, and in response to roasting. A holistic untargeted metabolomics approach was employed for the first time using solid-phase microextraction (SPME–GC–MS) profiles of seed volatiles and primary metabolites coupled with chemometrics. Around 65 peaks belonging to sugars, fatty acids, esters and organic acids were identified by GC–MS. White mahlab from Egypt is rich in fatty acids, e.g., oleic and α-linolenic acids. Some acyl esters, e.g., glycerylmonostearate and n-butylcaprylate, characterized mahlab cultivars from various origins. A total of 135 volatiles were identified, with organic acids and aldehydes the most abundant. Aldehydes were the most discriminatory in seed origin and in accounting for its distinct aroma. Several roasting indices were identified, viz. 1-octanol, γ-caprolactone and isomintlactone. A direct relationship between furans and fatty acids was rationalized by cyclic transformation of the latter into furan derivatives. This study provides the first chemical evidence supporting the nutritional and flavor determinants of mahlab seeds, suggesting novel uses as a functional food. Full article
(This article belongs to the Special Issue Recent Trends and Applications of Metabolomics in Food Analysis, Authentication and Process Monitoring)
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Review

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18 pages, 1713 KiB  
Review
Metabolomics-Based Approach for Coffee Beverage Improvement in the Context of Processing, Brewing Methods, and Quality Attributes
by Mohamed A. Farag, Ahmed Zayed, Ibrahim E. Sallam, Amr Abdelwareth and Ludger A. Wessjohann
Foods 2022, 11(6), 864; https://doi.org/10.3390/foods11060864 - 18 Mar 2022
Cited by 16 | Viewed by 5217
Abstract
Coffee is a worldwide beverage of increasing consumption, owing to its unique flavor and several health benefits. Metabolites of coffee are numerous and could be classified on various bases, of which some are endogenous to coffee seeds, i.e., alkaloids, diterpenes, sugars, and amino [...] Read more.
Coffee is a worldwide beverage of increasing consumption, owing to its unique flavor and several health benefits. Metabolites of coffee are numerous and could be classified on various bases, of which some are endogenous to coffee seeds, i.e., alkaloids, diterpenes, sugars, and amino acids, while others are generated during coffee processing, for example during roasting and brewing, such as furans, pyrazines, and melanoidins. As a beverage, it provides various distinct flavors, i.e., sourness, bitterness, and an astringent taste attributed to the presence of carboxylic acids, alkaloids, and chlorogenic acids. To resolve such a complex chemical makeup and to relate chemical composition to coffee effects, large-scale metabolomics technologies are being increasingly reported in the literature for proof of coffee quality and efficacy. This review summarizes the applications of various mass spectrometry (MS)- and nuclear magnetic resonance (NMR)-based metabolomics technologies in determining the impact of coffee breeding, origin, roasting, and brewing on coffee chemical composition, and considers this in relation to quality control (QC) determination, for example, by classifying defected and non-defected seeds or detecting the adulteration of raw materials. Resolving the coffee metabolome can aid future attempts to yield coffee seeds of desirable traits and best flavor types. Full article
(This article belongs to the Special Issue Recent Trends and Applications of Metabolomics in Food Analysis, Authentication and Process Monitoring)
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21 pages, 2446 KiB  
Review
Current State of Metabolomics Research in Meat Quality Analysis and Authentication
by Tao Zhang, Can Chen, Kaizhou Xie, Jinyu Wang and Zhiming Pan
Foods 2021, 10(10), 2388; https://doi.org/10.3390/foods10102388 - 09 Oct 2021
Cited by 25 | Viewed by 4413
Abstract
In the past decades, as an emerging omic, metabolomics has been widely used in meat science research, showing promise in meat quality analysis and meat authentication. This review first provides a brief overview of the concept, analytical techniques, and analysis workflow of metabolomics. [...] Read more.
In the past decades, as an emerging omic, metabolomics has been widely used in meat science research, showing promise in meat quality analysis and meat authentication. This review first provides a brief overview of the concept, analytical techniques, and analysis workflow of metabolomics. Additionally, the metabolomics research in quality analysis and authentication of meat is comprehensively described. Finally, the limitations, challenges, and future trends of metabolomics application in meat quality analysis and meat authentication are critically discussed. We hope to provide valuable insights for further research in meat quality. Full article
(This article belongs to the Special Issue Recent Trends and Applications of Metabolomics in Food Analysis, Authentication and Process Monitoring)
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18 pages, 686 KiB  
Review
Metabolomics Approaches for the Comprehensive Evaluation of Fermented Foods: A Review
by Yaxin Gao, Lizhen Hou, Jie Gao, Danfeng Li, Zhiliang Tian, Bei Fan, Fengzhong Wang and Shuying Li
Foods 2021, 10(10), 2294; https://doi.org/10.3390/foods10102294 - 28 Sep 2021
Cited by 38 | Viewed by 6518
Abstract
Fermentation is an important process that can provide new flavors and nutritional and functional foods, to deal with changing consumer preferences. Fermented foods have complex chemical components that can modulate unique qualitative properties. Consequently, monitoring the small molecular metabolites in fermented food is [...] Read more.
Fermentation is an important process that can provide new flavors and nutritional and functional foods, to deal with changing consumer preferences. Fermented foods have complex chemical components that can modulate unique qualitative properties. Consequently, monitoring the small molecular metabolites in fermented food is critical to clarify its qualitative properties and help deliver personalized nutrition. In recent years, the application of metabolomics to nutrition research of fermented foods has expanded. In this review, we examine the application of metabolomics technologies in food, with a primary focus on the different analytical approaches suitable for food metabolomics and discuss the advantages and disadvantages of these approaches. In addition, we summarize emerging studies applying metabolomics in the comprehensive analysis of the flavor, nutrition, function, and safety of fermented foods, as well as emphasize the applicability of metabolomics in characterizing the qualitative properties of fermented foods. Full article
(This article belongs to the Special Issue Recent Trends and Applications of Metabolomics in Food Analysis, Authentication and Process Monitoring)
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28 pages, 1461 KiB  
Review
Food Metabolites as Tools for Authentication, Processing, and Nutritive Value Assessment
by Mariana C. Pedrosa, Laíres Lima, Sandrina Heleno, Márcio Carocho, Isabel C. F. R. Ferreira and Lillian Barros
Foods 2021, 10(9), 2213; https://doi.org/10.3390/foods10092213 - 17 Sep 2021
Cited by 9 | Viewed by 4064
Abstract
Secondary metabolites are molecules with unlimited applications that have been gaining importance in various industries and studied from many angles. They are mainly used for their bioactive capabilities, but due to the improvement of sensibility in analytical chemistry, they are also used for [...] Read more.
Secondary metabolites are molecules with unlimited applications that have been gaining importance in various industries and studied from many angles. They are mainly used for their bioactive capabilities, but due to the improvement of sensibility in analytical chemistry, they are also used for authentication and as a quality control parameter for foods, further allowing to help avoid food adulteration and food fraud, as well as helping understand the nutritional value of foods. This manuscript covers the examples of secondary metabolites that have been used as qualitative and authentication molecules in foods, from production, through processing and along their shelf-life. Furthermore, perspectives of analytical chemistry and their contribution to metabolite detection and general perspectives of metabolomics are also discussed. Full article
(This article belongs to the Special Issue Recent Trends and Applications of Metabolomics in Food Analysis, Authentication and Process Monitoring)
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17 pages, 2949 KiB  
Review
Metabolomics as a Tool to Study Underused Soy Parts: In Search of Bioactive Compounds
by Felipe Sanchez Bragagnolo, Cristiano Soleo Funari, Elena Ibáñez and Alejandro Cifuentes
Foods 2021, 10(6), 1308; https://doi.org/10.3390/foods10061308 - 07 Jun 2021
Cited by 17 | Viewed by 4387
Abstract
The valorization of agri-food by-products is essential from both economic and sustainability perspectives. The large quantity of such materials causes problems for the environment; however, they can also generate new valuable ingredients and products which promote beneficial effects on human health. It is [...] Read more.
The valorization of agri-food by-products is essential from both economic and sustainability perspectives. The large quantity of such materials causes problems for the environment; however, they can also generate new valuable ingredients and products which promote beneficial effects on human health. It is estimated that soybean production, the major oilseed crop worldwide, will leave about 597 million metric tons of branches, leaves, pods, and roots on the ground post-harvesting in 2020/21. An alternative for the use of soy-related by-products arises from the several bioactive compounds found in this plant. Metabolomics studies have already identified isoflavonoids, saponins, and organic and fatty acids, among other metabolites, in all soy organs. The present review aims to show the application of metabolomics for identifying high-added-value compounds in underused parts of the soy plant, listing the main bioactive metabolites identified up to now, as well as the factors affecting their production. Full article
(This article belongs to the Special Issue Recent Trends and Applications of Metabolomics in Food Analysis, Authentication and Process Monitoring)
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