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Emerging Technologies for Determination of Contamination in Foods

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A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Food Engineering and Technology".

Deadline for manuscript submissions: closed (20 November 2020) | Viewed by 31294

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Special Issue Editors

Dr. Sabrina Moret

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Guest Editor

Department of Agri-Food, Animal and Environmental Sciences, University of Udine, Via Sondrio 2/a, 33100 Udine, Italy
Interests: food authentication; food fraud identification; food contaminants (biogenic amines, mycotoxins, polycyclic aromatic hydrocarbons, mineral oils, polyolefin oligomers, phthalates); food packaging contaminants; method validation; sample preparation; chromatographic techniques; online coupling
Special Issues, Collections and Topics in MDPI journals

Prof. Dr. Paolo Lucci

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Guest Editor

Department of Agri Food, Environmental and Animal Sciences, Universityof Udine, Via Sondrio 2A, I-33100 Udine, Italy
Interests: food authentication; food contaminants; edible oil characterization; food fraud identification; liquid chromatography; mass spectrometry; bioactive compounds
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

Food may be contaminated with environmental and processing contaminants, including contaminants migrated from food packaging. Public concern about contaminants (i.e., veterinary drugs, pesticides, plasticizers, polycyclic aromatic hydrocarbons, mineral oils, mycotoxins, etc.) in food samples has increased dramatically in the last two decades. In fact, although they are generally present at very low levels, they are nonetheless often dangerous to human health. In order to protect the health and safety of consumers, analytical methods that could provide fast and reliable answers without compromising accuracy and precision are then required. In this regards, this Special Issue aims to cover the advances in sample preparation and separation technologies for fast and reliable characterization and quantitation of traditional and emerging contaminants in food samples. The role of innovative sample treatment techniques (i.e., microwave-assisted extraction, pressurized liquid extraction, membrane extraction, micro-extraction techniques, QuEChERS, molecularly imprinted polymers, etc.), liquid and gas chromatographic approaches (GC, UHPLC, GCxGC, HPLC-GC, HPLCxGC, etc.) as well as the role of high-resolution mass spectrometry in food analysis will be addressed. Both original research articles and reviews are welcome.

Prof. Sabrina Moret
Prof. Paolo Lucci
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

Food contaminants
Food safety
Pesticides
Veterinary drugs
Polychlorinated biphenyls
Dioxins
Polycyclic aromatic hydrocarbons
Mineral oils
Mycotoxins
Phthalates
Heavy metals
Food contact contaminants
Sample preparation
Liquid chromatography
Gas chromatography
Coupled chromatographic techniques
Mass spectrometry
High-resolution mass spectrometry

Published Papers (7 papers)

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Research

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12 pages, 1745 KiB

Open AccessArticle

Molecularly Imprinted Polymer as Selective Sorbent for the Extraction of Zearalenone in Edible Vegetable Oils

by Paolo Lucci, Stefano David, Chiara Conchione, Andrea Milani, Sabrina Moret, Deborah Pacetti and Lanfranco Conte

Foods 2020, 9(10), 1439; https://doi.org/10.3390/foods9101439 - 11 Oct 2020

Cited by 18 | Viewed by 2317

Abstract

A method based on the selective extraction of zearalenone (ZON) from edible vegetable oils using molecularly imprinted polymer (MIP) has been developed and validated. Ultra-high-pressure liquid chromatography coupled with a fluorescence detection system was employed for the detection of zearalenone. The method was applied to the analysis of zearalenone in maize oil samples spiked at four concentration levels within the maximum permitted amount specified by the European Commission Regulation (EC) No. 1126/2007. As a result, the proposed methodology provided high recoveries (>72%) with good linearity (R² > 0.999) in the range of 10–2000 μg/kg and a repeatability relative standard deviation below 1.8%. These findings meet the analytical performance criteria specified by the European Commission Regulation No. 401/2006 and reveal that the proposed methodology can be successfully applied for monitoring zearalenone at trace levels in different edible vegetable oils. A comparison of MIP behavior with the ones of QuEChERS and liquid–liquid extraction was also performed, showing higher extraction rates and precision of MIP. Finally, the evolution of ZON contamination during the maize oil refining process was also investigated, demonstrating how the process is unable to completely remove (60%) ZON from oil samples. Full article

(This article belongs to the Special Issue Emerging Technologies for Determination of Contamination in Foods)

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12 pages, 2953 KiB

Open AccessArticle

Migration of Polypropylene Oligomers into Ready-to-Eat Vegetable Soups

by Chiara Conchione, Paolo Lucci and Sabrina Moret

Foods 2020, 9(10), 1365; https://doi.org/10.3390/foods9101365 - 25 Sep 2020

Cited by 6 | Viewed by 3685

Abstract

Polyolefin oligomeric hydrocarbons (POH) are non-intentionally added substances (NIAS) which mainly reside in the polymer (PE, PP) as a consequence of the polymerization process, and that under favorable conditions (high fat content, high temperature, and long contact time) may migrate at high amount from the packaging into the food. The food industry offers a wide range of ready-to-eat products, among these, vegetable soups designed to be stored at refrigeration temperature (for times around 6 weeks), and in most cases to be heated for a few minutes in a microwave oven (into the original container, mostly of PP) before consumption. The present work aimed to study for the first-time migration of POH during the shelf life of these products, including storage at refrigeration temperature and after microwave heating. On-line high-performance liquid chromatography (HPLC)-gas chromatography (GC), followed by flame ionization detection (FID), was applied for POH analysis in a number of ready-to-eat products purchased from the Italian market. Microwave heating determined a variable POH increase ranging from 0.1 to 6.2 mg/kg. Parameters possibly affecting migration such as fat content and heating time were also studied. Full article

(This article belongs to the Special Issue Emerging Technologies for Determination of Contamination in Foods)

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20 pages, 2282 KiB

Open AccessArticle

A Miniaturized QuEChERS Method Combined with Ultrahigh Liquid Chromatography Coupled to Tandem Mass Spectrometry for the Analysis of Pyrrolizidine Alkaloids in Oregano Samples

by Sergio Izcara, Natalia Casado, Sonia Morante-Zarcero and Isabel Sierra

Foods 2020, 9(9), 1319; https://doi.org/10.3390/foods9091319 - 18 Sep 2020

Cited by 27 | Viewed by 9245

Abstract

Recent and unexpected food alerts about relatively high amounts of pyrrolizidine alkaloids in oregano samples have stressed the need to develop analytical strategies to ensure food safety in this type of foodstuff. Accordingly, this work presents the development of a miniaturized strategy based on the QuEChERS (quick, easy, cheap, effective, rugged and safe) method combined with ultrahigh liquid chromatography coupled to tandem mass spectrometry (UHPLC-MS/MS) for the determination of 21 pyrrolizidine alkaloids suggested by the European Food Safety Authority to be monitored in food. The analytical method was properly validated, with overall average recoveries from 77 to 96% and relative standard deviations <13% (n = 9). The method proved to be a sustainable analytical strategy which meets green analytical chemistry principles as it showed good performance by using small amounts of sample (0.2 g), organic solvents (1000 µL), clean-up sorbents (175 mg) and partitioning salts (0.65 g). Its feasibility was verified through the analysis of 23 oregano samples. Of the samples analyzed, 100% were contaminated, with an average concentration of 1254 µg/kg. Lasiocarpine, lasiocarpine N-oxide, europine, europine N-oxide, senecivernine, senecionine, echimidine N-oxide, lycopsamine N-oxide and intermedine N-oxide were the alkaloids which significantly contributed to the contamination of the samples. Full article

(This article belongs to the Special Issue Emerging Technologies for Determination of Contamination in Foods)

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11 pages, 2114 KiB

Open AccessArticle

Assessment of Dimethoate in Olive Oil Samples Using a Dual Responsive Molecularly Imprinting-Based Approach

by Raquel Garcia, Elisabete P. Carreiro, João Carlos Lima, Marco Gomes da Silva, Ana Maria Costa Freitas and Maria João Cabrita

Foods 2020, 9(5), 618; https://doi.org/10.3390/foods9050618 - 12 May 2020

Cited by 6 | Viewed by 2692

Abstract

A new generation of advanced materials developed by molecular imprinting technology showing a stimuli-responsive functionality are emerging. The switchable ability to control the uptake/release of the target analyte by action of external stimulus combined with a remarkable selectivity and specificity, makes these functional materials very attractive for sample preparation purposes. In this work, the usefulness of a sample preparation tool for the selective enrichment/pre-concentration of dimethoate from olive oil spiked samples based on “tailor-made” dual responsive magnetic and photonic molecularly imprinted polymers as sorbents is explored. To achieve this goal, a smart molecularly imprinted polymer (MIP) possessing magnetic and photonic responsiveness was successfully synthesized, and its physico-chemical and morphological characterization was assessed. Further, the trace analysis of dimethoate in spiked olive oil samples was validated and successfully implemented using smart-MIPs as sorbents in the sample preparation step, with high recoveries (83.5 ± 0.3%) and low detection limit (0.03 µg·mL⁻¹). Full article

(This article belongs to the Special Issue Emerging Technologies for Determination of Contamination in Foods)

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11 pages, 1163 KiB

Open AccessArticle

Synergistic Effects of Mild Heating and Dielectric Barrier Discharge Plasma on the Reduction of Bacillus Cereus in Red Pepper Powder

by Eun Bi Jeon, Man-Seok Choi, Ji Yoon Kim and Shin Young Park

Foods 2020, 9(2), 171; https://doi.org/10.3390/foods9020171 - 11 Feb 2020

Cited by 10 | Viewed by 2338

Abstract

The synergistic efficacy of a combined treatment of mild heat (MH) and dielectric barrier discharge (DBD) plasma in Bacillus cereus-contaminated red pepper powder was tested. A cocktail of three strains of B. cereus (NCCP 10623, NCCP 14579, ATCC 11778) was inoculated onto red pepper powder and then treated with MH (60 °C for 5–20 min) and DBD plasma (5–20 min). Treatment with MH and DBD plasma alone for 5–20 min resulted in reductions of 0.23–1.43 and 0.12–0.96 log CFU/g, respectively. Combined treatment with MH and DBD plasma was the most effective at reducing B. cereus counts on red pepper powder, and resulted in log-reductions of ≥6.0 log CFU/g. The largest synergistic values (4.24–4.42 log) against B. cereus in red pepper powder were obtained by the combination of 20 min MH and 5–15 min DBD plasma. The values of Hunter color ‘‘L’’, ‘‘a’’, and ‘‘b’’, were not significantly different from those of the untreated sample and that with the combination of MH (60 °C for 5–20 min) and DBD plasma (5–20 min). Also, no significant (p > 0.05) differences in pH values between samples were observed. Therefore, these results suggest that the combination of MH treatment and DBD plasma can be potentially utilized in the food industry to effectively inactivate B. cereus without incurring quality deterioration of red pepper powder. Full article

(This article belongs to the Special Issue Emerging Technologies for Determination of Contamination in Foods)

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Review

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24 pages, 1580 KiB

Open AccessReview

State-of-the-Art of Analytical Techniques to Determine Food Fraud in Olive Oils

by Antia González-Pereira, Paz Otero, Maria Fraga-Corral, Paula Garcia-Oliveira, Maria Carpena, Miguel A. Prieto and Jesus Simal-Gandara

Foods 2021, 10(3), 484; https://doi.org/10.3390/foods10030484 - 24 Feb 2021

Cited by 16 | Viewed by 5606

Abstract

The benefits of the food industry compared to other sectors are much lower, which is why producers are tempted to commit fraud. Although it is a bad practice committed with a wide variety of foods, it is worth noting the case of olive oil because it is a product of great value and with a high percentage of fraud. It is for all these reasons that the authenticity of olive oil has become a major problem for producers, consumers, and legislators. To avoid such fraud, it is necessary to develop analytical techniques to detect them. In this review, we performed a complete analysis about the available instrumentation used in olive fraud which comprised spectroscopic and spectrometric methodology and analyte separation techniques such as liquid chromatography and gas chromatography. Additionally, other methodology including protein-based biomolecular techniques and analytical approaches like metabolomic, hhyperspectral imaging and chemometrics are discussed. Full article

(This article belongs to the Special Issue Emerging Technologies for Determination of Contamination in Foods)

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26 pages, 1728 KiB

Open AccessFeature PaperReview

A Review on the Occurrence and Analytical Determination of PAHs in Olive Oils

by Valentina Bertoz, Giorgia Purcaro, Chiara Conchione and Sabrina Moret

Foods 2021, 10(2), 324; https://doi.org/10.3390/foods10020324 - 03 Feb 2021

Cited by 22 | Viewed by 4630

Abstract

Polycyclic aromatic hydrocarbons (PAHs) are ubiquitous environmental and processing contaminants, which may contaminate vegetable oils due to atmospheric fall-out or bad production practices. Due to their carcinogenic and toxic effects, surveillance schemes and mitigation strategies are needed to monitor human exposure to PAHs. In particular, due to the lipophilic nature of these substances, edible oils may present unsafe levels of these compounds. Among these, olive oil, and in particular extra virgin olive oil, is a high-value commodity, also known for its health benefits. Therefore, the occurrence of contaminants in this product is not only of health concern but also causes economic and image damage. In this review, an overview of the occurrence of PAHs in all categories of olive oil is provided, as well as a description of the official methods available and the analytical developments in the last 10 years. Full article

(This article belongs to the Special Issue Emerging Technologies for Determination of Contamination in Foods)

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