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Advances in Analytical Chemistry and –Omics Approach of Foods and...
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Advances in Analytical Chemistry and –Omics Approach of Foods and Food Technology

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

Deadline for manuscript submissions: closed (30 June 2023) | Viewed by 5010

Special Issue Editors

Dr. Tai-Yuan Chen

E-Mail Website
Guest Editor
Department of Food Science, National Taiwan Ocean University, No.2, Beining Rd., Zhongzheng Dist., Keelung City 20224, Taiwan
Interests: food science; food technology
Special Issues, Collections and Topics in MDPI journals
Dr. Hong-Jhang Chen

E-Mail Website
Guest Editor
Institute of Food Science and Technology, National Taiwan University, Taipei City 106, Taiwan
Interests: food science; food analytical chemistry, natural product chemistry
Prof. Dr. Pao-Chi Liao

E-Mail Website
Guest Editor
Department of Environmental and Occupational Health, College of Medicine, National Cheng Kung University, Tainan, Taiwan
Interests: analytical chemistry; mass spectrometry; disease biomarker discovery; metabolomics and proteomics; biomonitoring for toxicant exposure
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

Advances in food science and technology provide opportunities for innovative ways for producing safer and more nutritious foods. In the meantime, it has brought revolutions and improvements in the analytical chemistry used to ensure food safety, quality, and functional studies and chemical modifications during food harvesting, processing, storage and the supply chain. In this Special Issue, we will focus on the techniques and analytical methods applied to food compositions and its processing products.

Consumers are more concerned about their eating habits these days. Quantitative determination of contaminants is necessary for risk assessment both in food and in environmental research. Apart from quality problems, food derived from, but not limited to, plants usually contains numerous bioactive substances. To achieve these types of compounds, several analytical techniques have been applied, especially chromatography coupled with mass spectrometry. The capability of separation and analytical techniques together with bioinformatic software contributes to the achievement of full potential research in this area.

For this Special Issue, we invite the submission from contributors in this field to submit articles as well as review in which analytical chemistry is applied to the analysis of foods and/or to the study or evaluation of food technologies and that could be of reference for future applications.

We welcome scientific research based on the application of any -omics technology and further multi-omics approaches to explore crucial chemical or biological changes in food.

Dr. Tai-Yuan Chen
Dr. Hong-Jhang Chen
Prof. Dr. Pao-Chi Liao
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. Molecules 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 2700 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

  • chemometrics
  • phytochemicals
  • bioactive compounds
  • functional foods
  • foodomics/transcriptomics/proteomics/metabolomics/microbiomics
  • bioinformatics
  • liquid chromatography (HPLC)
  • mass spectrometry
  • gas chromatography

Published Papers (2 papers)

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Research

14 pages, 1990 KiB  
Article
Physicochemical and Volatile Flavor Properties of Fish Skin under Conventional Frying, Air Frying and Vacuum Frying
by Ming-Chih Fang, Peng-Shih-Yun Chin, Wen-Chieh Sung and Tai-Yuan Chen
Molecules 2023, 28(11), 4376; https://doi.org/10.3390/molecules28114376 - 26 May 2023
Cited by 5 | Viewed by 2179
Abstract
The aim of this study was to investigate the physicochemical characteristics and volatile flavor of fried tilapia skins under three frying methods. Conventional deep-fat frying usually increases the oil content of the fried fish skin and leads to lipid oxidation, which reduces the [...] Read more.
The aim of this study was to investigate the physicochemical characteristics and volatile flavor of fried tilapia skins under three frying methods. Conventional deep-fat frying usually increases the oil content of the fried fish skin and leads to lipid oxidation, which reduces the product quality. Alternative frying methods, such as air frying for 6 and 12 min under 180 °C (AF6, and AF12) and vacuum frying at 0.085 MPa for 8 and 24 min under 120 °C (VF8, and VF24) were compared to conventional frying for 2 and 8 min under 180 °C (CF2, and CF8) for tilapia skin. Physical properties of fried skin, such as the moisture content, water activity, L* values and breaking force decreased under all frying methods, while the lipid oxidation and a*, b* values increased with the increase in frying time. In general, VF offered higher hardness of product compared to AF which had a lower breaking force. Especially AF12 and CF8 had the lowest breaking force, which indicated higher crispness. For the oil quality inside the product, AF and VF reduced conjugated dienes formation and retarded oxidation compared to CF. The results of the flavor compositions of fish skin measured using gas chromatography mass spectrometry (GC/MS) with solid phase microextraction (SPME) showed that CF obtained higher unpleasant oily odor (nonanal, 2,4-decadienal, etc.), while AF presented greater grilling flavor (pyrazine derivatives). Because fish skin fried by AF only relied on hot air, Maillard reaction derived compounds, such as methylpyrazine, 2,5-dimethylpyrazine, and benzaldehyde were the leading flavors. This made the aroma profiles of AF very different from VF and CF. Among all the approaches, AF and VF developed lower oil content, mild fat oxidation and better flavor attributes, which proves their practical applications for frying tilapia fish skin. Full article
(This article belongs to the Special Issue Advances in Analytical Chemistry and –Omics Approach of Foods and Food Technology)
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16 pages, 3715 KiB  
Article
Quantitative Proteome Analysis Reveals Melissa officinalis Extract Targets Mitochondrial Respiration in Colon Cancer Cells
by Tzu-Ting Kuo, Li-Chun Lin, Hsin-Yi Chang, Pei-Jung Chiang, Hsin-Yi Wu, Tai-Yuan Chen, Shih-Min Hsia and Tsui-Chin Huang
Molecules 2022, 27(14), 4533; https://doi.org/10.3390/molecules27144533 - 15 Jul 2022
Cited by 5 | Viewed by 2298
Abstract
Melissa officinalis (MO), known as lemon balm, is a popular ingredient blended in herbal tea. In recent decades, the bioactivities of MO have been studied in sub-health and pathological status, highlighting MO possesses multiple pharmacological effects. We previously showed that hot water MO [...] Read more.
Melissa officinalis (MO), known as lemon balm, is a popular ingredient blended in herbal tea. In recent decades, the bioactivities of MO have been studied in sub-health and pathological status, highlighting MO possesses multiple pharmacological effects. We previously showed that hot water MO extract exhibited anticancer activity in colorectal cancer (CRC). However, the detailed mechanisms underlying MO-induced cell death remain elusive. To elucidate the anticancer regulation of MO extract in colon cancer, a data-driven analysis by proteomics approaches and bioinformatics analysis was applied. An isobaric tandem mass tags-based quantitative proteome analysis using liquid chromatography–coupled tandem mass spectrometry was performed to acquire proteome-wide expression data. The over-representation analysis and functional class scoring method were implemented to interpret the MO-induced biological regulations. In total, 3465 quantifiable proteoforms were identified from 24,348 peptides, with 67 upregulated and 54 downregulated proteins in the MO-treated group. Mechanistically, MO impeded mitochondrial respiratory electron transport by triggering a reactive oxygen species (ROS)-mediated oxidative stress response. MO hindered the mitochondrial membrane potential by reducing the protein expression in the electron transport chain, specifically the complex I and II, which could be restored by ROS scavenger. The findings comprehensively elucidate how MO hot water extract activates antitumor effects in colorectal cancer (CRC) cells. Full article
(This article belongs to the Special Issue Advances in Analytical Chemistry and –Omics Approach of Foods and Food Technology)
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