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Separations
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10th Anniversary of Separations: Recent Advances in Analysis of...
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10th Anniversary of Separations: Recent Advances in Analysis of Food and Beverages

A special issue of Separations (ISSN 2297-8739). This special issue belongs to the section "Analysis of Food and Beverages".

Deadline for manuscript submissions: 31 December 2024 | Viewed by 724

Special Issue Editor

Prof. Dr. Javier Saurina

E-Mail Website
Guest Editor
Department of Chemical Engineering and Analytical Chemistry, University of Barcelona, 08028-Barcelona, Spain
Interests: liquid chromatography; capillary electrophoresis; food analysis; pharmaceutical analysis; chemometrics; metabolomics
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

This Special Issue focuses on outlining the recent advances in the analysis of food and beverages. Techniques such as liquid chromatography, gas chromatography, and capillary electrophoresis can be used to characterize, classify, and authenticate a wide range of agrifood products and assess food quality. The conjunction of separation methods with chemometrics has opened up great opportunities for a more comprehensive analysis of chromatographic or electrophoretic data. Beyond these well-established options, papers based on new instrumental techniques, such as ion mobility spectrometry and microchip-based devices, will also be welcome.

Prof. Dr. Javier Saurina
Guest Editor

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. Separations 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 2600 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

  • liquid chromatography
  • gas chromatography
  • capillary electrophoresis
  • food analysis
  • food safety
  • spectrometry
  • microchip-based devices
  • chemometrics

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Published Papers (1 paper)

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Research

15 pages, 1292 KiB  
Article
Determining Carbohydrates for Increasing Safety: GC-FID Quantification of Lactose, Galactose, Glucose, Tagatose and Myo-Inositol in ‘Maturo’ PDO Pecorino Sardo Cheese
by Alessio Silvio Dedola, Marco Caredda, Margherita Addis, Giacomo Lai, Myriam Fiori, Massimo Pes, Andrea Mara and Gavino Sanna
Separations 2024, 11(9), 265; https://doi.org/10.3390/separations11090265 - 9 Sep 2024
Viewed by 572
Abstract
Although PDO Pecorino Sardo is one of the oldest traditional cheeses of Sardinia, Italy, data on its nutritional properties and food safety are lacking. In particular, significant amounts of lactose and galactose may be a health concern for consumers. The primary objective of [...] Read more.
Although PDO Pecorino Sardo is one of the oldest traditional cheeses of Sardinia, Italy, data on its nutritional properties and food safety are lacking. In particular, significant amounts of lactose and galactose may be a health concern for consumers. The primary objective of this study is to quantify, using a validated GC-FID method, the residual lactose and galactose content in “maturo” (i.e., ripened for at least two months) Protected Denomination of Origin (PDO) Pecorino Sardo cheese. A statistically representative sampling from seven dairies distributed throughout Sardinia has been selected for this aim. In addition to lactose and galactose, two of their metabolites (i.e., glucose and tagatose, respectively) and a bioactive polyol like myo-inositol were quantified. The concentration of lactose (mean 26 mg kg−1, range 4–90 mg kg−1) was below the strictest limit set in the European Union (i.e., 100 mg kg−1), while the galactose content was found to be in an amount (mean: 76 mg kg−1, range: 10–200 mg kg−1) that even patients afflicted with severe galactosemia, albeit with some circumspection, could consume this cheese. Ripening (two to four months) had no significant effect on the amount of all analytes, while a slight decrease in galactose levels was observed during the manufacturing season. Finally, the amounts of glucose, tagatose, and myo-inositol are constant in the range of a few tens of mg kg−1. Full article
(This article belongs to the Special Issue 10th Anniversary of Separations: Recent Advances in Analysis of Food and Beverages)
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