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Molecules
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Improve Food Safety and Quality: Analysis and Methods
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Improve Food Safety and Quality: Analysis and Methods

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

Deadline for manuscript submissions: closed (30 June 2023) | Viewed by 12665

Special Issue Editors

Prof. Dr. Marcin Frankowski

E-Mail Website
Guest Editor
Faculty of Chemistry, Adam Mickiewicz University in Poznań, 61-712 Poznań, Poland
Interests: analytical chemistry; food analytical chemistry; environmental analytical chemistry; analysis of new materials; hyphenated techniques; ICP-MS; ICP-OES; AAS; GF-AAS; F-AAS; HPLC; LC-MS/MS; GC-MS/MS; TOC; IC; HPIC; LC-ICP-MS
Special Issues, Collections and Topics in MDPI journals
Prof. Dr. Anetta Ziola-Frankowska

E-Mail Website
Guest Editor
Faculty of Chemistry, Adam Mickiewicz University in Poznań, 61-712 Poznań, Poland
Interests: analytical chemistry—the use of new tools in chemical analysis such as ICP-OES, ICP-MS, HPLC, LC-MS /MS, EDX and in the systems of hyphenated techniques LC-ICP-MS for the purpose of developing new methods and possibilities in the field of chemical analysis, food analytics or speciation analytics and biomedical analytics; analysis of macro and micronutrients and toxic metals in the tissues of the musculoskeletal system based on easily accessible tissues (hair, nail plate, blood, urine) and in tissues unavailable for screening, such as bone, ligament, intervertebral disc and cartilage tissue using chromatographic methods and spectrometric; application of new analytical methodologies in food analysis for the purposes resulting from legal regulations as well as for the purposes of basic research.

Special Issue Information

Dear Colleagues,

Food safety and quality are important issues for all of us both consumers as well as manufacturers. To improve our knowledge and awareness we need to enforce analysis and effective analytical techniques (methods) in order to provide a decisive assessment of food safety and quality. Novel analytical instrumentation, as well as novel developed methods, give us an opportunity to assess the food safety and quality from different types of compounds, elements, pathogens, and “unnecessary” food ingredients. Techniques such as, for example, ICP-OES, ICP-MS, F-AAS, GF-AAS, IR, FTIR, HPLC, HPIC, IC, LC-MS/MS, MALDI-MS, GC, GC-MS/MS, UV-VIS, NMR, LIBS, 4F, TOC, EDX, fluorescence, sample preparation methods, food indicators methods and hyphenated techniques and its methods in food analysis are welcome for submission. Moreover, statistical and chemometrics methods in food safety and food quality are welcome too.

The aim of this Special Issue is to gather original research papers and review articles focused on the development and application of advanced and novel analytical techniques to develop innovative food analytical methods analysis of food for food safety and food quality.

Prof. Dr. Marcin Frankowski
Prof. Dr. Anetta Ziola-Frankowska
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
  • food safety
  • food quality
  • food analytical methods
  • method development in food analysis
  • analytical techniques
  • chemometrics methods
  • heavy metals
  • metalloids
  • compounds
  • toxic compounds
  • analytical methodology in food analysis
  • food indicators
  • statistics and chemometrics

Published Papers (6 papers)

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Research

14 pages, 3343 KiB  
Article
The Effects of Modified Atmosphere Packaging on the Quality Properties of Water Buffalo Milk’s Concentrated Cream
by Mubin Koyuncu and Songül Batur
Molecules 2023, 28(3), 1310; https://doi.org/10.3390/molecules28031310 - 30 Jan 2023
Cited by 1 | Viewed by 1592
Abstract
Concentrated cream (CC) is a dairy product containing more than 60% milk fat. CC has a very short shelf life because it is made from unripe cream. The present study aims to determine how packaging with reducing gas (H2) and nitrogen [...] Read more.
Concentrated cream (CC) is a dairy product containing more than 60% milk fat. CC has a very short shelf life because it is made from unripe cream. The present study aims to determine how packaging with reducing gas (H2) and nitrogen (N2) affects the quality properties and shelf life of CC. For this purpose, lipolysis, oxidation, color, microbiological, and free fatty acid development and the fatty acid composition of modified atmosphere packaged (MAP) CC samples were studied for 28 days. For MAP1, 96% N2 + 4% H2 was used, and for MAP2, 100% N2 and air was used for the control group. During storage, MAP1 samples remained at lower lipolysis (ADV and FFA) and oxidation levels than MAP2 and the control group. The MAP1 and MAP2 methods preserved the color of the samples and reduced the microbial growth rate. A lower formation of free fatty acids was observed in the samples packed with MAP1 and MAP2 than in the control group. The results showed that hydrogen gas positively affected the quality and storage time of samples. Full article
(This article belongs to the Special Issue Improve Food Safety and Quality: Analysis and Methods)
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13 pages, 8198 KiB  
Article
Comparison of the Effectiveness and Environmental Impact of Selected Methods for the Determination of Fatty Acids in Milk Samples
by Izabela Narloch and Grażyna Wejnerowska
Molecules 2022, 27(23), 8242; https://doi.org/10.3390/molecules27238242 - 25 Nov 2022
Cited by 5 | Viewed by 1276
Abstract
Determination of the fatty acid profile in milk samples is one of the most important in food analysis. There are many methodologies for FA determination. The conventional procedure for determining the FA composition of milk is isolation of fat or indirect methylation, trans-methylation, [...] Read more.
Determination of the fatty acid profile in milk samples is one of the most important in food analysis. There are many methodologies for FA determination. The conventional procedure for determining the FA composition of milk is isolation of fat or indirect methylation, trans-methylation, extraction of fatty acids, and analysis by gas chromatography. In this study, eight methods based on alkaline methylation were compared for the analysis of fatty acids in cow’s milk. The response factors (RF) for GC analysis using FID were calculated. For most acids, RFs were close to 1, with the exception of short-chain fatty acids (C4:0–C8:0). To facilitate the selection of the method for the determination of fatty acids in milk samples, the methods were assessed using the environmental assessment tools of the analytical procedure: the Analytical Eco-Scale, Green Analytical Procedure Index (GAPI), and Analytical Greenness for Sample Preparation (AGREEprep). The method based on direct milk methylation received the highest scores. Omitting the lipid separation step has an impact on reducing the quantity of used toxic chemicals and reagents, and produces a smaller amount of waste, a much higher throughput, and a reduced cost analysis. Full article
(This article belongs to the Special Issue Improve Food Safety and Quality: Analysis and Methods)
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17 pages, 729 KiB  
Article
Occurrence and Characteristics of Staphylococcus aureus Strains along the Production Chain of Raw Milk Cheeses in Poland
by Joanna Gajewska, Wioleta Chajęcka-Wierzchowska and Anna Zadernowska
Molecules 2022, 27(19), 6569; https://doi.org/10.3390/molecules27196569 - 4 Oct 2022
Cited by 13 | Viewed by 2393
Abstract
Cheeses produced from unpasteurized milk by traditional production methods may contain many groups of microorganisms, including Staphylococcus aureus. The aim of this study was to determine the occurrence of S. aureus in the artisanal cheese production chain from unpasteurized milk. We investigated the [...] Read more.
Cheeses produced from unpasteurized milk by traditional production methods may contain many groups of microorganisms, including Staphylococcus aureus. The aim of this study was to determine the occurrence of S. aureus in the artisanal cheese production chain from unpasteurized milk. We investigated the prevalence of S. aureus strains isolated from various stages of artisanal cheese of unpasteurized milk production from farms in the northeastern and southern parts of Poland and characterized them. Characterization included antimicrobial susceptibility by microbroth dilution and biofilm formation by in vitro assay. Among all strains, the presence of enterotoxigenic genes and genes involved with biofilm formation and antibiotic resistance were screened by PCR-based methods. A total of 180 samples were examined. A high percentage of strains were resistant to penicillin (54/58.1%) and tobramycin (32/34.4%). Some tested isolates also showed resistance to the macrolide class of antibiotics: azithromycin, clarithromycin, and erythromycin at 17/18.3%, 15/16.1%, and 21/22.6%, respectively. Among tested isolates, we also found phenotypic resistance to oxacillin (9/9.7%) and cefoxitin (12/12.9%). The blaZ gene encoding penicillin resistance was the most common gene encoding antibiotic resistance among the tested strains. All isolates showing phenotypic resistance to cefoxitin possessed the mecA gene. The study also evaluated the prevalence of biofilm-associated genes, with eno the most frequently associated gene. Eighty-nine out of 93 S. aureus isolates (95.7%) possessed at least one enterotoxin-encoding gene. The results of this study showed that production of raw milk cheeses may be a source of antibiotic resistance and virulent S. aureus. Our results suggest that artisanal cheese producers should better control production hygiene. Full article
(This article belongs to the Special Issue Improve Food Safety and Quality: Analysis and Methods)
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12 pages, 3482 KiB  
Article
Christmas Tree Bio-Waste as a Power Source of Bioactive Materials with Anti-Proliferative Activities for Oral Care
by Bartosz Tylkowski, Piotr Konopka, Malgorzata Maj, Lukasz Kazmierski, Monika Skrobanska, Xavier Montane, Marta Giamberini, Anna Bajek and Renata Jastrzab
Molecules 2022, 27(19), 6553; https://doi.org/10.3390/molecules27196553 - 3 Oct 2022
Cited by 1 | Viewed by 1659
Abstract
According to the American Cancer Society, roughly 54,000 new cases of oral cavity or oropharyngeal cancers have been detected in the United States of America in 2021, and they will cause about 10,850 deaths. The main therapies for cancer management, such as surgery [...] Read more.
According to the American Cancer Society, roughly 54,000 new cases of oral cavity or oropharyngeal cancers have been detected in the United States of America in 2021, and they will cause about 10,850 deaths. The main therapies for cancer management, such as surgery and radio- and chemotherapy, have some own benefits, albeit they are often destructive for surrounding tissues; thus, deep investigations into non-surgical treatments for oral cavities are needed. Biologically active compounds (BACs) extracted from European Spruce needles were analyzed to determine the total phenolic and flavonoid content and were used as additional ingredients for oral hygiene products. An anti-proliferation investigation was carried out using extracts containing BACs with the use of several cell lines (cancer and a normal one). ESI-MS studies on BACs showed that luteolin, a natural flavonoid compound with anti-tumorigenic properties against various types of tumors, is the predominant component of the extracts. MTT, BrdU, and LIVE/DEAD studies demonstrated that BAC extracts obtained from Christmas tree needles possess anticancer properties against squamous cell carcinoma (with epithelial origins). We proved that BAC extracts contain high amounts of luteolin, which induces cytotoxicity toward cancer cells; along with their high selectivity, robustness, and nontoxicity, they are very promising materials in oral health applications. Full article
(This article belongs to the Special Issue Improve Food Safety and Quality: Analysis and Methods)
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9 pages, 266 KiB  
Article
Occurrence and Characteristics of Staphylococcus aureus Isolated from Dairy Products
by Ewa Szczuka, Karolina Porada, Maria Wesołowska and Bogusława Łęska
Molecules 2022, 27(14), 4649; https://doi.org/10.3390/molecules27144649 - 21 Jul 2022
Cited by 9 | Viewed by 2373
Abstract
Food, particularly milk and cheese, may be a reservoir of multi-drug resistant Staphylococcus aureus strains, which can be considered an important issue in terms of food safety. Furthermore, foods of animal origin can be a cause of staphylococcal food poisoning via the production [...] Read more.
Food, particularly milk and cheese, may be a reservoir of multi-drug resistant Staphylococcus aureus strains, which can be considered an important issue in terms of food safety. Furthermore, foods of animal origin can be a cause of staphylococcal food poisoning via the production of heat-stable enterotoxins (SE). For this reason, we investigated the prevalence of and characterized Staphylococcus aureus strains isolated from milk and fresh soft cheese obtained from farms located in Wielkopolskie and Zachodniopomorskie Provinces in Poland. Overall, 92% of S. aureus isolates were positive for at least one of the 18 enterotoxin genes identified, and 26% of the strains harbored 5 to 8 enterotoxin genes. Moreover, the S. aureus strains contained genes conferring resistance to antibiotics that are critically important in both human and veterinary medicine, i.e., β-lactams (mecA), aminoglycosides (aac(6′)/aph(2″), aph(3′)-IIIa, ant(4′)-Ia) and MLSB (erm(A), msr(A), lun(A)). The antimicrobial susceptibility of S. aureus to 16 antibiotics representing 11 different categories showed that 74% of the strains were resistant to at least 1 antibiotic. Moreover, 28% of the strains showed multidrug resistance; in particular, two methicillin-resistant S. aureus strains (MRSA) exhibited significant antibiotic resistance. In summary, our results show that dairy products are contaminated by S. aureus strains carrying genes encoding a variety of enterotoxins as well genes conferring resistance to antibiotics. Both MRSA strains and MSSA isolates showing multidrug resistance were present in foods of animal origin. Full article
(This article belongs to the Special Issue Improve Food Safety and Quality: Analysis and Methods)
14 pages, 958 KiB  
Article
New Method for Simultaneous Arsenic and Selenium Speciation Analysis in Seafood and Onion Samples
by Katarzyna Karaś, Anetta Zioła-Frankowska and Marcin Frankowski
Molecules 2021, 26(20), 6223; https://doi.org/10.3390/molecules26206223 - 15 Oct 2021
Cited by 5 | Viewed by 2331
Abstract
This paper presents a new method for the simultaneous speciation analysis of arsenic (As(III)-arsenite, As(V)-arsenate, DMA-dimethylarsinic acid, MMA-methylarsonic acid, and AsB-arsenobetaine) and selenium (Se(IV)-selenite, Se(VI)-selenate, Se-Methionine, and Se-Cystine), which was applied to a variety of seafood and onion samples. The determination of the [...] Read more.
This paper presents a new method for the simultaneous speciation analysis of arsenic (As(III)-arsenite, As(V)-arsenate, DMA-dimethylarsinic acid, MMA-methylarsonic acid, and AsB-arsenobetaine) and selenium (Se(IV)-selenite, Se(VI)-selenate, Se-Methionine, and Se-Cystine), which was applied to a variety of seafood and onion samples. The determination of the forms of arsenic and selenium was undertaken using the High-Performance Liquid Chromatography Inductively Coupled Plasma Mass Spectrometry (HPLC–ICP–MS) analytical technique. The separation of both organic and inorganic forms of arsenic and selenium was performed using two analytical columns: an anion exchange column, Dionex IonPac AS22, containing an alkanol quaternary ammonium ion, and a double bed cation–anion exchange guard column, Dionex Ion Pac CG5A, containing, as a first layer, fully sulfonated latex for cation exchange and a fully aminated layer for anion exchange as the second layer. The ammonium nitrate, at pH = 9.0, was used as a mobile phase. The method presented here allowed us to separate the As and Se species within 10 min with a suitable resolution. The applicability was presented with different sample matrix types: seafood and onion. Full article
(This article belongs to the Special Issue Improve Food Safety and Quality: Analysis and Methods)
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