Analytical Methods in Food Adulteration: Detection and Quantification of Additives and Bioactive Compounds
A special issue of Molecules (ISSN 1420-3049). This special issue belongs to the section "Applied Chemistry".
Deadline for manuscript submissions: closed (31 May 2021) | Viewed by 573
Special Issue Editors
Interests: food analysis; HPLC-MS; FTIR; ToF-SIMS; sensors; chemometrics
Special Issue Information
Dear Colleagues,
Whether it is an olive oil blend, adulterated wine, coffee bulked up with husks and twigs, or honey tainted with antibiotics, food fraud is a growing problem worldwide that not only has dramatic effects on economies but also raises public health issues. Food authentication is an important means for ensuring food safety, food quality, and consumer protection, as well as for compliance with national legislation, international standards, and other guidelines. This issue has become so prevalent that the U.S. Pharmacopeia has set up a Food Fraud Database (FFD). Now operated by Decernis, the Food Fraud Database describes food fraud as the “deliberate substitution, addition, tampering or misrepresentation of food, food ingredients or food packaging, or false or misleading statements made about a product for economic gain.” In addition, more recently the European Committee for Standardization (CEN) working group has moved its attention to food fraud. However, the problems are not just health-related, they are also economically relevant.
This Special Issue is dedicated to the most recent analytical methods used in the detection of food fraud and in bioactive compound quantification, in the hope of moving forward with a combination of information from multiple sources on the food matrix, using chemical fingerprints combined with multivariate data analytics, that will accurately determine whether a given ingredient is what it claims to be.
Dr. Marco Consumi
Dr. Lorenzo Cangeloni
Guest Editors
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Keywords
- food quality and authenticity
- traceability
- fraud detection
- bioactive compounds
- analytical chemistry
- biomarkers
- profiling
- fingerprinting
- chemometric methods
- spectroscopy in food authentication
- quality control methods
- fingerprint techniques
- data fusion
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