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Advances in Extraction, Purification and Analysis Techniques of Food Ingredients

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A special issue of Molecules (ISSN 1420-3049). This special issue belongs to the section "Natural Products Chemistry".

Deadline for manuscript submissions: closed (31 March 2024) | Viewed by 7637

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Special Issue Editors

Prof. Dr. Xuesong Feng

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Guest Editor

School of Pharmacy, China Medical University, Shenyang, China
Interests: food safety; mass spectrometry; chromatography; sensor; nano-materials

Prof. Dr. Xiaochi Ma

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Guest Editor

Second Affiliated Hospital, Dalian Medical University, Dalian, China
Interests: food microorganism; natural product chemistry

Dr. Yuan Zhang

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Guest Editor

School of Pharmacy, China Medical University, Shenyang, China
Interests: food chemistry; food omics; pretreatment; analytical chemistry; mass spectrometry; chromatography; sensor

Special Issue Information

Dear Colleagues,

Food analysis is crucial for food quality and safety control. Generally, food analysis is concerned with the nutritional value of the final product, the freshness of the food, the addition of supplementary materials, active/toxic components that spontaneously occur in different processing processes, and so on. There are several factors that influence a food product's molecular composition, including addition of adulterants and contaminants, environmental/climatological conditions, and so on. Consequently, it can be very challenging to profile the global chemical composition of food and/or analyze individual compounds and understand their relevance to food quality, authenticity, and other properties. It is generally true that there is no perfect method for the analysis of all different food components in all products, but current analytical methods for food evaluation usually complement one another. In order to analyze different food ingredients at traces and ultratraces, appropriate extraction, purification and analysis procedures must be developed and employed. With this research topic, we aim to provide an overview of what is known about the latest advances in extraction, purification and analysis methods for food ingredients analysis and to highlight new materials, novel solvents, and other extraction media. This will facilitate the development of analytical methods for different ingredients in food samples.

Prof. Dr. Xuesong Feng
Prof. Dr. Xiaochi Ma
Dr. Yuan Zhang
Guest Editors

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Keywords

food chemistry
extraction
purification
analysis
microextraction
mass spectrometry
sensor

Published Papers (4 papers)

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Research

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18 pages, 3554 KiB

Open AccessArticle

Component and Content of Lipid Classes and Phospholipid Molecular Species of Eggs and Body of the Vietnamese Sea Urchin Tripneustes gratilla

by Thi-Kim-Hoa Dinh, Phi-Hung Nguyen, Doan Lan Phuong, Thi-Phuong-Ly Dang, Pham Minh Quan, Thi-Kim-Dung Dao, Valeria P. Grigorchuk and Pham Quoc Long

Molecules 2023, 28(9), 3721; https://doi.org/10.3390/molecules28093721 - 25 Apr 2023

Cited by 1 | Viewed by 1270

Abstract

Sea urchins (Tripneustes gratilla) are among the most highly prized seafood products in Vietnam because of their nutritional value and medicinal properties. In this research, lipid classes and the phospholipid (PL) molecular species compositions from the body and eggs of T. gratilla collected in Hon Tam, Nha Trang, Khanh Hoa, Vietnam, were investigated. Hydrocarbon and wax (HW), triacylglycerol (TG), mono- and diacylglycerol (MDAG), free fatty acid (FFA), sterol (ST), polar lipid (PoL), and monoalkyl-diacylglycerol are the major lipid classes. In PL, five main glycerophospholipid classes have been identified, in which 137 PL molecular species were detected in the body and eggs of T. gratilla, including 20 inositol glycerophospholipids (PI), 11 serine glycerophospholipids (PS), 22 ethanolamine glycerophospholipids (PE), 11 phosphatidic acids (PA), and 73 choline glycerophospholipids (PC). PI 18:0/20:4, PS 20:1/20:1, PE 18:1e/20:4, PA 20:1/20:1, and PC 18:0e/20:4 are the most abundant species with the highest content values of 38.65–48.19%, 42.48–44.41%, 41.21–40.03%, 52.42–52.60%, and 7.77–7.18% in each class of the body–eggs, respectively. Interestingly, PL molecules predominant in the body sample were also found in the egg sample. The molecular species with the highest content account for more than 40% of the total species in each molecular class. However, in the PC class containing 73 molecular species, the highest content species amounted to only 7.77%. For both the body and egg TL samples of the sea urchin T. gratilla, a substantial portion of C20:4n polyunsaturated fatty acid was found in PI, PE, and PC, but C16, C18, C20, and C22 saturated fatty acids were reported at low levels. The most dominant polyunsaturated fatty acid in PI, PE, and PC was tetracosapolyenoic C20, while unsaturated fatty acid C20:1 was the most dominant in PS and PA. To our knowledge, this is the first time that the chemical properties of TL and phospholipid molecular species of the PoL of Vietnamese sea urchin (T. gratilla) have been studied. Full article

(This article belongs to the Special Issue Advances in Extraction, Purification and Analysis Techniques of Food Ingredients)

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17 pages, 3355 KiB

Open AccessArticle

Synthesis, Characterization and Biological Activities of Zinc Oxide Nanoparticles Derived from Secondary Metabolites of Lentinula edodes

by Zeemal Seemab Amin, Muhammad Afzal, Jamshaid Ahmad, Naveed Ahmed, Basit Zeshan, Nik Haszroel Hysham Nik Hashim and Chan Yean Yean

Molecules 2023, 28(8), 3532; https://doi.org/10.3390/molecules28083532 - 17 Apr 2023

Cited by 3 | Viewed by 1749

Abstract

Zinc oxide nanoparticles (ZnO NPs) are the second most prevalent metal oxide, owing to their characteristics of low cost, safe, and easily prepared. ZnO NPs have been found to exhibit unique properties which show their potential to be used in various therapies. Numerous techniques have been devised for the manufacture of zinc oxide because it is one of the nanomaterials that has received major research interest. Mushroom sources are proven to be efficient, ecologically friendly, inexpensive, and safe for humankind. In the current study, an aqueous fraction of methanolic extract of Lentinula edodes (L. edoes) was used to synthesize ZnO NPs. The biosynthesis of ZnO NPs was achieved by using the reducing and capping capability of an L. edodes aqueous fraction. Bioactive compounds from mushroom, such as flavonoids and polyphenolic compounds, are used in the green synthesis process to biologically reduce metal ions or metal oxides to metal NPs. Biogenically synthesized ZnO NPs were further characterized by using UV–Vis, FTIR, HPLC, XRD, SEM, EDX, zeta sizer and zeta potential analyses. The FTIR showed the functional group at the spectra in the range 3550–3200 cm⁻¹ indicated the presence of the hydroxyl (OH) group, while bands in the range 1720–1706 cm⁻¹ indicated C=O carboxylic stretches bonds. Furthermore, the XRD pattern of ZnO NPs created in the current study was found to be nanocrystals which are hexagonal. The SEM analysis of ZnO NPs showed spherical shapes and size distributions in the range 90–148 nm. Biologically synthesized ZnO NPs have substantial biological activities including antioxidant, antimicrobial, antipyretic, antidiabetic and anti-inflammatory potential. Biological activities showed significant antioxidant (65.7 ± 1.09), antidiabetic (85.18 ± 0.48), and anti-inflammatory potential (86.45 ± 0.60) at 300 µg inhibition in paw inflammation of (1.1 ± 0.06) and yeast-induced pyrexia (97.4 ± 0.51) at 10 mg in a dose-dependent manner. The outcomes of this research indicated that ZnO NPs significantly reduced inflammation and have the ability to scavenge free radicals and prevent protein denaturation, while also indicating their possible use in food and nutraceutical applications to treat various ailments. Full article

(This article belongs to the Special Issue Advances in Extraction, Purification and Analysis Techniques of Food Ingredients)

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Review

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25 pages, 3533 KiB

Open AccessReview

Advances in Extraction, Purification, and Analysis Techniques of the Main Components of Kudzu Root: A Comprehensive Review

by Tong Xuan, Yuhan Liu, Rui Liu, Sheng Liu, Jiaqi Han, Xinyu Bai, Jie Wu and Ronghua Fan

Molecules 2023, 28(18), 6577; https://doi.org/10.3390/molecules28186577 - 12 Sep 2023

Viewed by 1412

Abstract

Kudzu root (Pueraria lobate (Willd.) Ohwi, KR) is an edible plant with rich nutritional and medicinal values. Over the past few decades, an ample variety of biological effects of Pueraria isoflavone have been evaluated. Evidence has shown that Pueraria isoflavone can play an active role in antioxidant, anti-inflammatory, anti-cancer, neuroprotection, and cardiovascular protection. Over 50 isoflavones in kudzu root have been identified, including puerarin, daidzein, daidzin, 3′-hydroxy puerarin, and genistein, each with unambiguous structures. However, the application of these isoflavones in the development of functional food and health food still depends on the extraction, purification and identification technology of Pueraria isoflavone. In recent years, many green and novel extraction, purification, and identification techniques have been developed for the preparation of Pueraria isoflavone. This review provides an updated overview of these techniques, specifically for isoflavones in KR since 2018, and also discusses and compares the advantages and disadvantages of these techniques in depth. The intention is to provide a research basis for the green and efficient extraction, purification, and identification of Pueraria isoflavone and offers investigators a valuable reference for future studies on the KR. Full article

(This article belongs to the Special Issue Advances in Extraction, Purification and Analysis Techniques of Food Ingredients)

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22 pages, 1452 KiB

Open AccessReview

The Research Progress of Extraction, Purification and Analysis Methods of Phenolic Compounds from Blueberry: A Comprehensive Review

by Xinyu Bai, Lin Zhou, Li Zhou, Song Cang, Yuhan Liu, Rui Liu, Jie Liu, Xun Feng and Ronghua Fan

Molecules 2023, 28(8), 3610; https://doi.org/10.3390/molecules28083610 - 21 Apr 2023

Cited by 3 | Viewed by 2742

Abstract

Blueberry is the source of a variety of bioactive substances, including phenolic compounds, such as anthocyanins, pterostilbene, phenolic acids, etc. Several studies have revealed that polyphenols in blueberry have important bioactivities in maintaining health, such as antioxidant and anti-tumor activities, immune regulation, the prevention of chronic diseases, etc. Therefore, these phenolic compounds in blueberries have been widely used in the field of healthcare, and the extraction, isolation, and purification of phenolic compounds are the prerequisites for their utilization. It is imperative to systematically review the research progress and prospects of phenolic compounds present in blueberries. Herein, the latest progress in the extraction, purification, and analysis of phenolic compounds from blueberries is reviewed, which can in turn provide a foundation for further research and usage of blueberries. Full article

(This article belongs to the Special Issue Advances in Extraction, Purification and Analysis Techniques of Food Ingredients)

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