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Application of Analytical Chemistry in Food Science

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

Deadline for manuscript submissions: 30 September 2025 | Viewed by 438

Special Issue Editors


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Guest Editor
Department of Agri-Food, Animal and Environmental Sciences, University of Udine, 33100 Udine, Italy
Interests: food chemistry; food contaminants; packaging migration; bioactive; sample preparation; coupled chromatographic techniques
Special Issues, Collections and Topics in MDPI journals
Department of Agri-Food, Animal and Environmental Sciences, University of Udine, 33100 Udine, Italy
Interests: food chemistry; food safety; food contaminants; sample preparation; multidimensional gas chromatography; mineral oil hydrocarbons; food authenticity; bioactive compounds
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

This Special Issue on the “Application of Analytical Chemistry in Food Science” highlights the crucial role of advanced analytical methods in maintaining and improving food safety, quality, and authenticity. It emphasizes research that connects innovative analytical techniques with practical applications in food science. Key topics include the development and optimization of methods for detecting contaminants or food components of special interest (i.e., bioactive compounds), as well as studies on food authenticity and traceability, which are essential for combating food fraud, ensuring compliance with regulations, and building consumer trust. This Special Issue welcomes contributions that utilize cutting-edge techniques, including spectroscopy, chromatography, and advanced real-time monitoring tools. Additionally, it encourages research on the analysis of functional compounds, nutritional profiling, and process optimization. Particular attention is devoted to research focused on sustainability into food analysis, promoting the innovative use of byproducts from food industries, waste reduction, and alignment with circular economy principles. This comprehensive approach aims to inspire the development of practical, cost-effective, and scalable solutions that not only enhance food safety and quality but also contribute to environmental sustainability and resource efficiency in the food sector.

Dr. Sabrina Moret
Dr. Laura Barp
Dr. José Pinela
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

  • analytical chemistry
  • food safety
  • food authenticity
  • food contaminants
  • spectroscopic methods
  • chromatographic techniques
  • advanced sample preparation
  • sustainability in food analysis

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Published Papers (1 paper)

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Research

17 pages, 1981 KiB  
Article
Physicochemical Properties, Polyphenol and Mineral Composition of Different Triticale Varieties Cultivated in the Republic of Moldova
by Georgiana Gabriela Codină, Florin Ursachi, Adriana Dabija, Sergiu Paiu, Iurie Rumeus, Svetlana Leatamborg, Galina Lupascu, Silviu-Gabriel Stroe and Aliona Ghendov-Mosanu
Molecules 2025, 30(6), 1233; https://doi.org/10.3390/molecules30061233 - 10 Mar 2025
Viewed by 212
Abstract
The quality characteristics of seven triticale grain varieties were determined by different physiochemical analyses. For this purpose, the content of protein, wet gluten, fat, ash, moisture, carbohydrates, test weight, and thousand-kernel mass; mineral elements Ca, Na, Zn, Fe, and Cu; and total phenolic [...] Read more.
The quality characteristics of seven triticale grain varieties were determined by different physiochemical analyses. For this purpose, the content of protein, wet gluten, fat, ash, moisture, carbohydrates, test weight, and thousand-kernel mass; mineral elements Ca, Na, Zn, Fe, and Cu; and total phenolic content (TPC), total flavonoid content (TFC), free radical scavenging activity (DPPH assay), and phenolic profile (4-hydroxybenzoic acid, vanillic acid, caffeic acid, chlorogenic acid, p-coumaric acid, and rosmarinic acid) were analyzed. Also, Fourier transform infrared spectroscopy (FT-IR) was used to evaluate the quality parameters of triticale grains. According to the chemical data obtained, all triticale varieties may be used for breadmaking. A high variability was obtained among triticale varieties for mineral elements and antioxidant compounds. The highest values were recorded for Ca, followed by Fe, Na, Zn, and Cu. The TPC, TFC, DPPH, and phenolic compounds of the analyzed triticale samples increased with the increasing temperature used in the extraction method. Generally, the highest value for phenolic acid was obtained by p-coumaric acid followed by rosmarinic acid, caffeic acid, 4-hydroxybenzoic acid, vanillic acid, and chlorogenic acid. Principal component analysis of triticale cultivars related to their physicochemical data showed close association between some varieties such as Costel; Ingen 54, Ingen 35, Ingen 33, and Ingen 93, and Ingen 40; and Fanica varieties. Full article
(This article belongs to the Special Issue Application of Analytical Chemistry in Food Science)
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