Research Advances and Applications of Isotopic and Spectroscopic Analysis in Foods and Beverages

Dear Colleagues,

Isotopic and spectroscopic analyses of foods and beverages have become increasingly important in various aspects of food science and technology. The application of isotopic and spectroscopical analyses is crucial in this field. A great innovation of this era is undoubtedly sensory evaluation. These analytical techniques can be applied to any process during the manufacturing and production of food products and beverages to check the production line as well as the final products on the market. Some applications of these techniques can be categorized as follows:

• Authenticity and Traceability: Isotopic analysis, particularly involving stable isotopes like carbon, nitrogen, oxygen, and hydrogen, can be used to determine the geographical origin and authenticity of food products. For instance, isotopic fingerprinting can differentiate between organic and conventional food products or identify the country of origin of certain foods. This is crucial for ensuring food quality and preventing fraud in the food industry.
• Quality Control and Adulteration Detection: Spectroscopic techniques such as infrared spectroscopy (IR), nuclear magnetic resonance (NMR), etc., can be employed to detect adulteration or contamination in food products during production or once available on the market. These methods can identify the presence of unauthorized additives, contaminants, or adulterants in food and beverage samples, helping to maintain quality standards and consumer safety.
• Nutritional Analysis: Isotopic analysis can provide insights into the nutritional composition and quality of foods and beverages. For example, stable isotope ratios can be used to determine the source of dietary nutrients like proteins, carbohydrates, and fats. This information is valuable for assessing the nutritional value and authenticity of food products, as well as for monitoring nutritional trends and patterns in populations.
• Biochemical Pathways and Metabolism: Isotopic labeling techniques are employed to study the biochemical pathways and metabolic processes of foods and beverages. Researchers use stable isotopes to trace the movement of specific molecules through metabolic pathways, providing valuable insights into their digestion, absorption, and metabolism.
• Food Processing and Storage: Spectroscopic techniques such as Raman spectroscopy and near-infrared (NIR) spectroscopy are utilized in food processing and storage to monitor the chemical composition, quality, and freshness of food products. These methods can detect changes in molecular structure or composition that occur during processing, packaging, or storage, helping to optimize production processes and extend the shelf life of perishable foods.
• Food Safety and Contaminant Analysis: isotopic and spectroscopic analyses are essential tools for detecting and quantifying contaminants, toxins, and harmful substances in food and beverage samples to ensure compliance with safety regulations and standards.

This Special Issue of “Processes” seeks high-quality research focusing on food analysis, mainly by obtaining isotopic and spectroscopic measurements during food processing or at the final product stage. Topics of interest include, but are not limited to, the following:

• Authenticity and traceability;
• Quality control and assurance (during production/ manufacturing processes or of the final products);
• Food safety (during production/manufacturing processes or of the final products);
• Processing and packaging effects;
• Nutritional studies;
• Biochemical pathways and metabolism;
• Food authentication and certification;
• Innovative analytical techniques;
• Regulatory compliance and food fraud prevention.

I hope you consider contributing to this Special Issue and I am looking forward to receiving your submissions

Dr. Maria Tarapoulouzi
Prof. Dr. Ioannis Pashalidis
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. Processes is an international peer-reviewed open access monthly 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 2400 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.

• isotopic analysis
• spectroscopic analysis
• sensory evaluation
• food processing
• food engineering
• food science and technology
• food authenticity
• food authentication
• food safety
• food quality