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Foods
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New Analytical Techniques in Food
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New Analytical Techniques in Food

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

Deadline for manuscript submissions: closed (18 August 2021) | Viewed by 3019

Special Issue Editors

Prof. Dr. Luis E Rodriguez-Saona

E-Mail Website
Guest Editor
College of Food, Agricultural, and Environmental Sciences, Department of Food Science and Technology, The Ohio State University, Columbus, OH 43210, USA
Interests: NIR; FTIR Raman; miniaturized devices
Special Issues, Collections and Topics in MDPI journals
Dr. Didem Aykas

E-Mail Website
Guest Editor
Department of Food Engineering, Faculty of Engineering, Adnan Menderes University, 09010 Aydin, Turkey
Interests: vibrational spectroscopy; chemometrics; chromatography; portable and handheld sensors; food characterization; authentication
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear colleagues,

This Special Issue of Foods welcomes submissions comprising original research and systemic review articles related to the application of vibrational spectroscopy and chromatography for the characterization of food products and the determination of food authenticity.

Food analysis provides information on the chemical composition of a food and its compliance with relevant laws through quality control processes and by confirming its authenticity. There are various analytical techniques that are used for foods, however simplicity, accuracy, and precision are the most important characteristics for such methods. Chromatographic techniques provide analytical accuracy and precision for chemical identification and quantification, while vibrational spectroscopy offers simple, fast, and non-destructive capabilities. Advancements in semiconductors and optical sensor technology have led to a new generation of miniaturized (portable, handheld, and micro) optical systems with similar or superior performance to their counterpart benchtop units.

This Special Issue seeks articles demonstrating recent progress in vibrational spectroscopy and chromatography, including GC, HLPC, GC-MS, and LC-MS techniques, in food science applications. Articles focusing on novel device technologies and with a focus on miniaturization or the application of these technologies for the characterization of food products are greatly welcomed.

Prof. Luis E Rodriguez-Saona
Dr. Didem Aykas
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

  • FT-IR 
  • NIR 
  • Raman 
  • Chromatography 
  • Food characterization 
  • Food authentication 
  • Miniaturization 
  • High-throughput screening 
  • In-field applications

Published Papers (1 paper)

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Research

13 pages, 1845 KiB  
Article
Validation of an HPLC Method for Pretreatment of Steviol Glycosides in Fermented Milk
by Jin-Man Kim, Jong-Ho Koh and Jung-Min Park
Foods 2021, 10(10), 2445; https://doi.org/10.3390/foods10102445 - 14 Oct 2021
Cited by 2 | Viewed by 2415
Abstract
Steviol glycosides are used in food and beverages worldwide as natural sweeteners, serving as a low-calorie sugar substitute. The acceptable daily intake of steviol is 0–4 mg/kg body weight. The rising demand for dairy products has led to a corresponding increase in the [...] Read more.
Steviol glycosides are used in food and beverages worldwide as natural sweeteners, serving as a low-calorie sugar substitute. The acceptable daily intake of steviol is 0–4 mg/kg body weight. The rising demand for dairy products has led to a corresponding increase in the use of steviol glycosides in such products. Therefore, it is important to analyze the levels of steviol glycosides in dairy products. Dairy products have high fat contents and unique emulsion characteristics, conferred by a mixture of fat globules, casein micelles, whey proteins, and numerous other small molecules. These characteristics may interfere with the estimation of steviol glycoside levels; therefore, dairy samples require pretreatment. We aimed to develop an objective test for measuring the levels of steviol glycosides through the development of an efficient pretreatment method. In this study, the steviol glycoside content in dairy products was evaluated by using various methods, and an optimal pretreatment method was determined. We used high-performance liquid chromatography to assess the selectivity, linearity, limit of detection, limit of quantification, accuracy, precision, and recovery rate. Calibration curves were linear in the range of 1–50 mg/kg, with a coefficient of determination of ≥0.999. The limit of detection and limit of quantification were in the ranges of 0.11–0.56 and 0.33–1.69 mg/kg, respectively. The relative standard deviation (%) represents the precision of a measurement. The RSD relative standard deviationof recovery varied between 0.16% and 2.83%, and recovery of the analysis varied between 83.57% and 104.84%. These results demonstrate the reliability of the method for measuring the steviol glycoside content. This method can be used for the simple pretreatment of steviol glycosides and can provide an accurate determination of steviol glycoside content in emulsified food matrices, such as dairy products. Full article
(This article belongs to the Special Issue New Analytical Techniques in Food)
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