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Novel Achievements in Food Analytical Methodologies

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A special issue of Applied Sciences (ISSN 2076-3417). This special issue belongs to the section "Food Science and Technology".

Deadline for manuscript submissions: closed (20 November 2021) | Viewed by 26749

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Special Issue Editor

Dr. Tomasz Marcin Dymerski

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Guest Editor

Department of Analytical Chemistry, Faculty of Chemistry, Gdańsk University of Technology, 80-233 Gdańsk, Poland
Interests: two-dimensional gas chromatography; mass spectrometry; electronic noses; application of instrumental techniques in food analytics
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

Given the continuous market demand for healthy foods of high quality, the instrumental analytical techniques and methods used in food analysis has been developed over last two decades, from the descriptive view of raw food composition into the modern instrumental approaches known as the foodomics. Recent advances in the development of food analytical methodologies are based on the use of high resolution and sensitivity techniques to keep track of the chemical fingerprint of the food to define the parameters for the qualification, authentication and safety of foodstuffs.

The aim of this special issue is to publish outstanding papers presenting the development, application and study of analytical procedures for foods and their constituents, especially for innovative approaches, methodologies and modern analytical instruments. As the future in food analysis, foodomics, addressing new issues of food quality and traceability are in the scope of this special issue as well. The manuscripts about government regulations and international standards relevant to the food analysis are also equally desirable to present.

Dr. Tomasz Marcin Dymerski

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Keywords

Food Analysis
Food Authentication
Food Metrics
Food Control
Food Quality
Analytical Methods
Instrumental analysis
Food Product Development
Food Process Optimization and Modelling
Food Falsification
Food Safety
Flavor and Sensory Testing
Nutritional and Physicochemical Properties
Sensory Analysis

Published Papers (4 papers)

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Research

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14 pages, 3260 KiB

Open AccessArticle

Simple HPLC-PDA Analysis to Determine Illegal Synthetic Dyes in Herbal Medicines

by Kyung-Yuk Ko, Eun-Young Choi, Se-Hee Jeong, Sohwa Kim, Choon-Kil Lee, Chulhyun Lee and Sooyeul Cho

Appl. Sci. 2021, 11(14), 6641; https://doi.org/10.3390/app11146641 - 20 Jul 2021

Cited by 1 | Viewed by 2954

Abstract

Various synthetic dyes are artificially added to herbal medicines for the purpose of visual attraction. In order to monitor the illegal usage of synthetic dyes in herbal medication, a rapid and straightforward analysis method to determine synthetic dyes is required. The study aimed to develop and validate a high-performance liquid chromatography (HPLC) analysis to determine ten synthetic dyes in Hawthorn fruit, Cornus fruit, and Schisandra fruit. Ten synthetic dyes such as Tartrazine, Sunset yellow, Metanil yellow, Auramine O, Amaranth, Orange II, Acid red 73, Amaranth, New Coccine, Azorubine, and Erythrosine B, were extracted using 50 mM ammonium acetate in 70% MeOH; then separated by gradient elution with a mobile phase consisting of acetonitrile and 50 mM ammonium acetate in distilled water using a photodiode array detector (PDA) at 428 nm or 500 nm. In addition, this study established the LC-MS/MS method to confirm the existence of synthetic dyes in the positive sample solution. The HPLC analysis had good linearity (r² > 0.999). The recoveries of this method ranged from 74.6~132.1%, and the relative standard deviation (RSD) values were less than 6.9%. Most of the samples fulfilled the acceptance criteria of the AOAC guideline. This study demonstrates that the HPLC analysis can be applied to determine ten synthetic dyes in herbal medication. Full article

(This article belongs to the Special Issue Novel Achievements in Food Analytical Methodologies)

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14 pages, 2893 KiB

Open AccessArticle

Assessment of Melting Kinetics of Sugar-Reduced Silver Ear Mushroom Ice Cream under Various Additive Models

by Shu-Yao Tsai, Gregory J. Tsay, Chien-Yu Li, Yu-Tzu Hung and Chun-Ping Lin

Appl. Sci. 2020, 10(8), 2664; https://doi.org/10.3390/app10082664 - 12 Apr 2020

Cited by 10 | Viewed by 4319

Abstract

This study focuses on assessing the effects of various food processing silver ear (Tremella fuciformis) powders in sugar-reduced ice cream through melting kinetic simulation, sensory properties and functional ingredients. T. fuciformis, a natural anti-melting stabilizer in ice cream, has the advantage of functional ingredients. Using 100, 200, and 300 mesh of particle sizes, and then selecting a suitable particle size, those are added to the additive ratios of 0.4, 0.9, and 1.4% T. fuciformis powder to replace fresh T. fuciformis fruit body. Decreased particle size of T. fuciformis powder significantly increased ice cream stability. Comparisons of sensory evaluation and melting properties, in order to learn the differences of T. fuciformis ice cream under various stabilizer models, were evaluated and elucidated. Therefore, we obtained 300 mesh at 0.9% additive ratio of T. fuciformis powder, which is closest to the fresh fruit body/base ice cream. The enrichment of ice cream with T. fuciformis is to enhance the nutritional aspects and develop a functional food. Overall, the kinetic parameters of T. fuciformis ice cream melting can be provided as a reference for frozen dessert processing technology. Full article

(This article belongs to the Special Issue Novel Achievements in Food Analytical Methodologies)

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15 pages, 1466 KiB

Open AccessArticle

Determination of Vitamin C in Foods Using the Iodine-Turbidimetric Method Combined with an Infrared Camera

by Yi Miao, Yuanyang Zhu, Wenzhu Zhao, Changshuai Jiao, Hongwei Mo, Xincheng Zhang, Sheng Liu and Hongwen Gao

Appl. Sci. 2020, 10(8), 2655; https://doi.org/10.3390/app10082655 - 12 Apr 2020

Cited by 5 | Viewed by 8972

Abstract

A novel method was proposed for the determination of vitamin C (VC) using an infrared camera combined with the iodine-turbidimetric method. Based on the redox between VC and iodine, the residual iodine was measured using the turbidimetric method with an infrared camera to obtain VC content. The light emitted by the infrared light-emitting diode (LED) was absorbed and scattered when it penetrated the residual iodine suspension. The transmitted light was captured by the infrared camera to form a digital image and the responding color components and grayscale values were obtained. The obtained color components and log-grayscale were fitted to the VC concentration, and the fitted relation expressions were used to measure the unknown VC solution. A VC measuring device equipped with an infrared camera and processing software was designed to obtain the color components corresponding to the images of the iodine suspensions. Compared with the spectrophotometry, the method based on the color component of brightness had a higher accuracy for measuring the VC standard solution. For VC measurements in tomatoes, nectarines, and VC tablets, our proposed method was highly consistent with spectrophotometry. Therefore, this method could potentially be implemented in the determination of VC in fruits and tablets, or other foods. Full article

(This article belongs to the Special Issue Novel Achievements in Food Analytical Methodologies)

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Review

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14 pages, 493 KiB

Open AccessReview

Probiotics, Non-Dairy Prebiotics and Postbiotics in Nutrition

by Przemysław Tomasik and Piotr Tomasik

Appl. Sci. 2020, 10(4), 1470; https://doi.org/10.3390/app10041470 - 21 Feb 2020

Cited by 53 | Viewed by 9579

Abstract

The review covers achievements and developments in the field of probiosis and prebiosis originating from sources other than dairy sources, mainly from plant material like cereals. The actual definitions of probiotic microorganisms, prebiotic, and postbiotic compounds and functional food are discussed. The presentation takes into account the relations between selected food components and their effect on probiotic bacteria, as well as effects on some health issues in humans. The review also focuses on the preservation of cereals using probiotic bacteria, adverse effects of probiotics and prebiotics, and novel possibilities for using probiotic bacteria in the food industry. Full article

(This article belongs to the Special Issue Novel Achievements in Food Analytical Methodologies)

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