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Recent Advances in Food Analysis
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Recent Advances in Food Analysis

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

Deadline for manuscript submissions: 15 July 2024 | Viewed by 5161

Special Issue Editors

Dr. Jesus Marin Saez

E-Mail Website
Guest Editor
Department of Chemistry and Physics, University of Almeria, Almeria, Spain
Interests: pesticides; chromatography; mass spectrometry; food; contaminants; drugs; metabolites biological fluids
Dr. Rosalia Lopez Ruiz

E-Mail Website
Guest Editor
Department of Chemistry and Physics, University of Almeria, Almeria, Spain
Interests: chromatography; high-resolution mass spectrometry; mass spectrometry; pesticides; metabolites; food; biological fluids; environment
Prof. Dr. Francisco Javier Arrebola

E-Mail Website
Guest Editor
Department of Chemistry and Physics, University of Almeria, Almeria, Spain
Interests: pesticides; gas chromatography; food; environmental samples; contaminants
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

This Special Issue is dedicated to highlighting the most recent advances and trends in the field of food analysis. The analysis of contaminants as drugs, pesticides, toxins, and others is essential to ensure food safety and security. In addition, the analysis of food composition in terms of nutritional content and bioactive compounds is also of interest, providing information about food properties and avoiding food frauds. This Special Issue will focus on chromatographic techniques coupled to both classic detectors as ultraviolet (UV) or modern detectors such as mass spectrometry (MS), although other techniques may be considered.

The aim of the current Special Issue is to cover emerging and promising research trends within all sectors of food analysis. Reviews of recent literature and original research papers are welcome. Areas to be covered may include the following: the analysis of food products to ensure food safety; determination of pesticides, metabolites, or other contaminants; analysis of food composition, natural products, phenolic compounds, and others; and food frauds and adulterations.

We warmly welcome our colleagues to submit their original contributions to this Special Issue in order to provide significant updates that are appealing to readers.

Dr. Jesus Marin Saez
Dr. Rosalia Lopez Ruiz
Prof. Dr. Francisco Javier Arrebola
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

  • food
  • contaminants
  • bioactive compounds
  • chromatography
  • detection
  • analytical techniques
  • analysis

Published Papers (6 papers)

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Research

9 pages, 1112 KiB  
Communication
Identifying Potential Sources of Phthalate Contamination in the Leaves of Stevia Rebaudiana (Bertoni) and the Development of Removal Technology
by Mei-Li Xu, Yuanxin Cheng, Mo Feng, Qingguo Lu and Yunhe Lian
Molecules 2024, 29(7), 1627; https://doi.org/10.3390/molecules29071627 - 04 Apr 2024
Viewed by 341
Abstract
Steviosides extracted from the leaves of the plant Stevia rebaudiana are increasingly used in the food industry as natural low-calorie sweeteners. Phthalates in food are often assumed to arise from food containers or packaging materials. Here, experiments were carried out to identify the [...] Read more.
Steviosides extracted from the leaves of the plant Stevia rebaudiana are increasingly used in the food industry as natural low-calorie sweeteners. Phthalates in food are often assumed to arise from food containers or packaging materials. Here, experiments were carried out to identify the potential sources of DMP, DBP, DIBP, and DEHP in the leaves of stevioside through investigation of their content in native stevioside tissues, soils, and associated agronomic materials. The results show that phthalate contamination was present in all the samples tested, and the influence of regional factors at the provincial level on the content of plasticizers in stevia leaves was not significant. Phthalates in stevia leaves can be absorbed into the plant body through leaves and roots. Using resin removal, the phthalate content in stevioside glycosides was reduced to less than 0.05 ppm, and some indicators were far lower than the limit standard in EU food. Full article
(This article belongs to the Special Issue Recent Advances in Food Analysis)
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17 pages, 1618 KiB  
Article
Investigations of Major α-Dicarbonyl Content in U.S. Honey of Different Geographical Origins
by Kate Nyarko and C. Michael Greenlief
Molecules 2024, 29(7), 1588; https://doi.org/10.3390/molecules29071588 - 02 Apr 2024
Viewed by 414
Abstract
α-Dicarbonyls are significant degradation products resulting from the Maillard reaction during food processing. Their presence in foods can indicate the extent of heat exposure, processing treatments, and storage conditions. Moreover, they may be useful in providing insights into the potential antibacterial and antioxidant [...] Read more.
α-Dicarbonyls are significant degradation products resulting from the Maillard reaction during food processing. Their presence in foods can indicate the extent of heat exposure, processing treatments, and storage conditions. Moreover, they may be useful in providing insights into the potential antibacterial and antioxidant activity of U.S. honey. Despite their importance, the occurrence of α-dicarbonyls in honey produced in the United States has not been extensively studied. This study aims to assess the concentrations of α-dicarbonyls in honey samples from different regions across the United States. The identification and quantification of α-dicarbonyls were conducted using reverse-phase liquid chromatography after derivatization with o-phenylenediamine (OPD) and detected using ultraviolet (UV) and mass spectrometry methods. This study investigated the effects of pH, color, and derivatization reagent on the presence of α-dicarbonyls in honey. The quantification method was validated by estimating the linearity, precision, recovery, method limit of detection, and quantification using known standards for GO, MGO, and 3-DG, respectively. Three major OPD-derivatized α-dicarbonyls including methylglyoxal (MGO), glyoxal (GO), and 3-deoxyglucosone (3-DG), were quantified in all the honey samples. 3-Deoxyglucosone (3-DG) was identified as the predominant α-dicarbonyl in all the U.S. honey samples, with concentrations ranging from 10.80 to 50.24 mg/kg. The total α-dicarbonyl content ranged from 16.81 to 55.74 mg/kg, with the highest concentration measured for Southern California honey. Our results showed no significant correlation between the total α-dicarbonyl content and the measured pH solutions. Similarly, we found that lower amounts of the OPD reagent are optimal for efficient derivatization of MGO, GO, and 3-DG in honey. Our results also indicated that darker types of honey may contain higher α-dicarbonyl content compared with lighter ones. The method validation results yielded excellent recovery rates for 3-DG (82.5%), MGO (75.8%), and GO (67.0%). The method demonstrated high linearity with a limit of detection (LOD) and limit of quantitation (LOQ) ranging from 0.0015 to 0.002 mg/kg and 0.005 to 0.008 mg/kg, respectively. Our results provide insights into the occurrence and concentrations of α-dicarbonyl compounds in U.S. honey varieties, offering valuable information on their quality and susceptibility to thermal processing effects. Full article
(This article belongs to the Special Issue Recent Advances in Food Analysis)
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25 pages, 14024 KiB  
Article
Volatile Compound Markers in Beef Irradiated with Accelerated Electrons
by Ulyana Bliznyuk, Polina Borshchegovskaya, Timofey Bolotnik, Victoria Ipatova, Aleksandr Kozlov, Alexander Nikitchenko, Irina Mezhetova, Alexander Chernyaev, Igor Rodin and Elena Kozlova
Molecules 2024, 29(5), 940; https://doi.org/10.3390/molecules29050940 - 21 Feb 2024
Viewed by 487
Abstract
This study focuses on the behavior of volatile organic compounds in beef after irradiation with 1 MeV accelerated electrons with doses ranging from 0.25 kGy to 5 kGy to find reliable dose-dependent markers that could be used for establishing an effective dose range [...] Read more.
This study focuses on the behavior of volatile organic compounds in beef after irradiation with 1 MeV accelerated electrons with doses ranging from 0.25 kGy to 5 kGy to find reliable dose-dependent markers that could be used for establishing an effective dose range for beef irradiation. GC/MS analysis revealed that immediately after irradiation, the chemical yield and accumulation rate of lipid oxidation-derived aldehydes was higher than that of protein oxidation-derived aldehydes. The nonlinear dose-dependent relationship of the concentration of volatile organic compounds was explained using a mathematical model based on the simultaneous occurrence of two competing processes: decomposition of volatile compounds due to direct and indirect action of accelerated electrons, and accumulation of volatile compounds due to decomposition of other compounds and biomacromolecules. A four-day monitoring of the beef samples stored at 4 °C showed that lipid oxidation-derived aldehydes, protein oxidation-derived aldehydes and alkanes as well as alcohol ethanol as an indicator of bacterial activity were dose-dependent markers of biochemical processes occurring in the irradiated beef samples during storage: oxidative processes during direct and indirect action of irradiation, oxidation due to the action of reactive oxygen species, which are always present in the product during storage, and microbial–enzymatic processes. According to the mathematical model of the change in the concentrations of lipid oxidation-derived aldehydes over time in the beef samples irradiated with different doses, it was found that doses ranging from 0.25 kGy to 1 kGy proved to be most effective for beef irradiation with accelerated electrons, since this dose range decreases the bacterial content without considerable irreversible changes in chemical composition of chilled beef during storage. Full article
(This article belongs to the Special Issue Recent Advances in Food Analysis)
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0 pages, 1229 KiB  
Article
Development of a QuEChERS–HPLC–FLD Procedure for the Simultaneous Detection of Residues of Florfenicol, Its Metabolite Florfenicol Amine, and Three Fluoroquinolones in Eggs
by Yawen Guo, Lu Hong, Pengfei Gao, Shuyu Liu, Yali Zhu, Xing Xie, Genxi Zhang and Kaizhou Xie
Molecules 2024, 29(1), 252; https://doi.org/10.3390/molecules29010252 - 03 Jan 2024
Cited by 1 | Viewed by 657
Abstract
A method utilizing high-performance liquid chromatography-fluorescence detection (HPLC–FLD) has been developed and refined for the simultaneous detection of florfenicol (FF) and its metabolite florfenicol amine (FFA) along with three fluoroquinolone (ciprofloxacin (CIP), enrofloxacin (ENR), and sarafloxacin (SAR)) residues in different parts of eggs [...] Read more.
A method utilizing high-performance liquid chromatography-fluorescence detection (HPLC–FLD) has been developed and refined for the simultaneous detection of florfenicol (FF) and its metabolite florfenicol amine (FFA) along with three fluoroquinolone (ciprofloxacin (CIP), enrofloxacin (ENR), and sarafloxacin (SAR)) residues in different parts of eggs (whole egg, egg yolk, and egg albumen). The QuEChERS (“Quick, easy, cheap, effective, rugged, and safe”) procedure utilized 0.1 M disodium EDTA solution, water, and acetonitrile as extractants; sodium sulfate, sodium chloride, and trisodium citrate as dehydrating salts; and N-propylethylenediamine and C18 as adsorbents. A dual-channel FLD method was utilized to analyze the target compounds using an XBridge BEH C18 chromatographic column (4.6 mm × 150 mm, 5 μm). The mobile phase was employed isocratically using a solution of 0.01 M sodium dihydrogen phosphate, 0.005 M sodium dodecyl sulfate, and 0.1% triethylamine (pH 4.8) in combination with acetonitrile at a ratio of 65:35 (V/V). The limits of detection (LOD) and quantification (LOQ) of the analytes ranged from 0.03 to 1.5 µg/kg and from 0.1 to 5.0 µg/kg, respectively. The recoveries of the analytes in the blank egg samples ranged from 71.9% to 94.8% when reference standard concentrations of the LOQ, half of the maximum residual limit (MRL), MRL, and twice the MRL were added. The parameters of the presented protocol were validated and subsequently applied to the analysis of real samples, demonstrating the applicability and reliability of the method. Full article
(This article belongs to the Special Issue Recent Advances in Food Analysis)
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20 pages, 3428 KiB  
Article
Hemoglobin Derivatives in Beef Irradiated with Accelerated Electrons
by Ulyana Bliznyuk, Polina Borshchegovskaya, Alexander Chernyaev, Victoria Ipatova, Aleksandr Kozlov, Oleg Khmelevskiy, Irina Mezhetova, Alexander Nikitchenko, Igor Rodin and Elena Kozlova
Molecules 2023, 28(15), 5773; https://doi.org/10.3390/molecules28155773 - 31 Jul 2023
Cited by 4 | Viewed by 926
Abstract
The efficiency of food irradiation depends on the accuracy of the irradiation dose range that is sufficient for inhibiting microbiological growth without causing an irreversible change to the physical and chemical properties of foods. This study suggests that the concentration of hemoglobin derivatives [...] Read more.
The efficiency of food irradiation depends on the accuracy of the irradiation dose range that is sufficient for inhibiting microbiological growth without causing an irreversible change to the physical and chemical properties of foods. This study suggests that the concentration of hemoglobin derivatives can be used as a criterion for establishing the limit for chilled beef irradiation at which irradiation-induced oxidation becomes irreversible. The express spectrophotometry method for estimating the hemoglobin derivative concentration shows a nonlinear increase in methemoglobin concentration from 15% to 50% in beef irradiated by accelerated electrons with the doses ranging from 250 Gy to 10,000 Gy. The monitoring of the hemoglobin derivative concentration for three days after irradiation shows nonmonotonous dependencies of methemoglobin concentration in beef in the storage time since the oxidation of hemoglobin occur as a result of irradiation and biochemical processes in beef during storage. The proposed method based on the quantitative analysis of the hemoglobin derivative concentration can be used to estimate the oxidation level for irradiation of foods containing red blood cells. The study proposes a model that describes the change in hemoglobin derivative concentration in beef after irradiation considering that oxidation of hemoglobin can be triggered by the direct ionization caused by accelerated electrons, biochemical processes as a result of bacterial activity, and reactive oxygen species appearing during irradiation and storage. This research throws light on the mechanisms behind food irradiation during storage that should be taken into account for selecting the optimal parameters of irradiation. Full article
(This article belongs to the Special Issue Recent Advances in Food Analysis)
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12 pages, 1258 KiB  
Article
Development of a High Performance Liquid Chromatography with Diode Array Detector (HPLC-DAD) Method for Determination of Biogenic Amines in Ripened Cheeses
by Marzena Pawul-Gruba, Tomasz Kiljanek, Anna Madejska and Jacek Osek
Molecules 2022, 27(23), 8194; https://doi.org/10.3390/molecules27238194 - 24 Nov 2022
Cited by 2 | Viewed by 1768
Abstract
Biogenic amines (BAs) are organic, basic nitrogenous compounds formed during the decarboxylation of amino acids. A method for the determination of eight biogenic amines (tryptamine, 2-phenyletylamine, putrescine, cadaverine, histamine, tyramine, spermidine, spermine) in ripened cheeses was developed and validated. Cheese samples with the [...] Read more.
Biogenic amines (BAs) are organic, basic nitrogenous compounds formed during the decarboxylation of amino acids. A method for the determination of eight biogenic amines (tryptamine, 2-phenyletylamine, putrescine, cadaverine, histamine, tyramine, spermidine, spermine) in ripened cheeses was developed and validated. Cheese samples with the addition of internal standards were extracted with 0.2 M perchloric acid and pre-column derivatized with dansyl chloride at 60 °C for 15 min, purified with toluene and dried under a stream of nitrogen. The samples were analyzed using high performance liquid chromatography with diode array detector (HPLC-DAD). The method was validated with the BAs at three concentration levels: 50, 100, and 200 mg/kg, respectively. The obtained values of correlation coefficient (R2) ranged at 0.9997–0.9998 for all of compounds. The limits of detection (LOD) and quantification (LOQ) were in ranges 1.53–1.88 and 5.13–6.28 mg/kg, respectively. The recovery for all of biogenic amines ranged from 70 to 120% and the precision (RSDr) value were <20%. The validated method was applied to analysis of 35 real ripened cheese samples purchased in Poland. Full article
(This article belongs to the Special Issue Recent Advances in Food Analysis)
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