Novel Approaches for the Analytical Evaluation of Food Quality and Authenticity

A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Food Analytical Methods".

Deadline for manuscript submissions: closed (15 January 2024) | Viewed by 2399

Special Issue Editors


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Guest Editor
Department of Civil, Environmental, Land, Building and Chemical Engineering, Dicatech, Polytechnic University of Bari, Via Edoardo Orabona 4, 70125 Bari, Italy
Interests: environmental pollutants; food contaminants; metabolomics; human health; bioactive compounds
Special Issues, Collections and Topics in MDPI journals

E-Mail Website
Guest Editor
Department of Civil, Environmental, Land, Building and Chemical Engineering, Dicatech, Polytechnic University of Bari, Via Edoardo Orabona 4, 70125 Bari, Italy
Interests: NMR spectroscopy; food traceability; food chemistry; food authentication; metabolomics
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

Food quality control has become an urgent issue directly correlated to the traceability of food products throughout the supply chain, from seed to the supermarket counter. One of the main challenges is to evaluate the characteristics of foods by detecting even small variations in the main features of the product under investigation in order to ascertain whether the food product meets the required food safety regulations and customer requirements.

To date, official tests of authenticity are based on targeted analyses consisting in the isolation/identification of specific markers, usually indicative of a peculiar property of the sample. In most cases, the identification of markers is followed by their quantification and comparison with the limits established according to validated and internationally agreed, recognized and standardized procedures. However, while the targeted approach is well employed for the detection and quantification of known compounds, it may fail to reveal the presence of additives or contaminants not known to the analyst. The non-targeted approach can help overcome this drawback by providing a global view of the characteristics of a food product. Regardless of the approach applied, there is an urgent need to implement new analytical methods, which should consist of sensitive, high throughput and easily validatable analyses, capable of providing rapid and reliable results. This Special Issue will collect the most recent advances in this research field.

Dr. Biagia Musio
Prof. Dr. Vito Gallo
Guest Editors

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Keywords

  • traceability
  • quality control
  • metabolic composition
  • fingerprint
  • chemometrics
  • biomarker
  • validation
  • targeted analysis
  • blockchain
  • artificial intelligence

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Published Papers (2 papers)

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Editorial

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2 pages, 179 KiB  
Editorial
Special Issue: Novel Approaches for the Analytical Evaluation of Food Quality and Authenticity
by Vito Gallo and Biagia Musio
Foods 2023, 12(19), 3651; https://doi.org/10.3390/foods12193651 - 3 Oct 2023
Viewed by 876
Abstract
Verifying the quality and authenticity of agri-food products is essential to guaranteeing adequate food safety for consumers [...] Full article

Research

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13 pages, 2831 KiB  
Article
Collaborative Study for Iodine Monitoring in Mandatory Direct-Iodized Sauce in Thailand
by Juntima Photi, Kunchit Judprasong, Sueppong Gowachirapant, Premmin Srisakda, Jutharat Supanuwat and Christophe Zeder
Foods 2023, 12(18), 3513; https://doi.org/10.3390/foods12183513 - 21 Sep 2023
Viewed by 1228
Abstract
Direct iodization in fish sauce, soy sauce, and seasoning sauces plays a crucial role in optimizing the iodine intake of Thailand’s people. However, determining the iodine content to ensure that these sauces meet the standard of Thailand’s Food and Drug Administration (FDA) is [...] Read more.
Direct iodization in fish sauce, soy sauce, and seasoning sauces plays a crucial role in optimizing the iodine intake of Thailand’s people. However, determining the iodine content to ensure that these sauces meet the standard of Thailand’s Food and Drug Administration (FDA) is challenging. In this study, all local laboratories equipped with inductively coupled plasma–mass spectrometry (ICP-MS) and with experience in iodine analysis by any analytical method were invited to participate in a hands-on training workshop and two rounds of interlaboratory comparison. The aim was to improve laboratory performance and assess the potential for iodine monitoring for mandatory direct-iodized sauces. All target laboratories participated in this study. The hands-on training workshop harmonized the analytical method and increased the capacity of participating laboratories. Most laboratories (7/8) achieved satisfactory performance for six test samples based on interlaboratory comparison. Samples were extracted by tetramethylammonium hydroxide (TMAH), with the presence of 6% 2-propanol, 0.01% triton X-100, internal standard, and iodine determination in direct-iodized sauces by ICP-MS. The reproducibility standard deviation (SL), after the removal of outlier results for iodine content, was 7–22% iodine at a level of 0.03–4.81 mg/L. Moreover, the Thai FDA’s judgment range for official control activities should expand the range of 2–3 mg per 1 L (ppm) by at least 22%. Full article
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