Advances in Analysis of Food and Beverages, 2nd Edition

Topic Information

Dear Colleagues,

This Topic, entitled “Advances in Analysis of Food and Beverages, 2nd Edition", offers a forum for the rapid publication of original articles and reviews on food analysis, with a special emphasis on new challenges and trends. Currently, techniques such as liquid chromatography, gas chromatography, and capillary electrophoresis are essential to the characterization, classification, and authentication of a wide range of agri-food products.

Moreover, among the spectroscopic techniques and methods employed, Nuclear Magnetic Resonance spectroscopy (NMR), through a plethora of methods (among them the recently introduced NMR spin chromatography or the diffusion-ordered spectroscopy), has also enriched and enhanced the above-mentioned goals. NMR techniques in combination with multivariate data analysis have strongly contributed to the expansion of the -omics approach in foods, namely foodomics.

Beyond these well-established options, research detailing new instrumental techniques, such as ion mobility spectrometry and microchip-based devices, novel NMR methods and benchtop NMR, will also be welcome.

Dr. Constantinos G. Tsiafoulis
Dr. Anna M. Kaczmarek
Topic Editors

Keywords

Participating Journals

Journal Name	Impact Factor	CiteScore	Launched Year	First Decision (median)	APC
Beverages beverages	2.7	4.6	2015	24.1 Days	CHF 1600	Submit
Foods foods	5.1	8.7	2012	14.9 Days	CHF 2900	Submit
Molecules molecules	4.6	8.6	1996	16.1 Days	CHF 2700	Submit
Nutrients nutrients	5.0	9.1	2009	12.9 Days	CHF 2900	Submit
Separations separations	2.7	4.5	2014	16.3 Days	CHF 2600	Submit
Chemosensors chemosensors	3.7	7.3	2013	20.5 Days	CHF 2000	Submit

Preprints.org is a multidisciplinary platform offering a preprint service designed to facilitate the early sharing of your research. It supports and empowers your research journey from the very beginning.

MDPI Topics is collaborating with Preprints.org and has established a direct connection between MDPI journals and the platform. Authors are encouraged to take advantage of this opportunity by posting their preprints at Preprints.org prior to publication:

1. Share your research immediately: disseminate your ideas prior to publication and establish priority for your work.
2. Safeguard your intellectual contribution: Protect your ideas with a time-stamped preprint that serves as proof of your research timeline.
3. Boost visibility and impact: Increase the reach and influence of your research by making it accessible to a global audience.
4. Gain early feedback: Receive valuable input and insights from peers before submitting to a journal.
5. Ensure broad indexing: Web of Science (Preprint Citation Index), Google Scholar, Crossref, SHARE, PrePubMed, Scilit and Europe PMC.

Related Topic

Published Papers (4 papers)

Order results

Content type Publication Date

Result details

Normal Extended Compact

Journals

All Beverages Foods Molecules Nutrients Separations Chemosensors

Show export options expand_more Show export options expand_less

Select all

Export citation of selected articles as:

Plain Text BibTeX BibTeX (without abstracts) Endnote Endnote (without abstracts) Tab-delimited RIS

Error

Oops... you haven't selected anything for export.

Ok

clear

attachment

Supplementary material:
Supplementary File 1 (ZIP, 405 KB)

13 pages, 846 KB  

Open AccessArticle

Simultaneous Determination of Polycyclic Aromatic Hydrocarbons and Anthraquinone in Yerba Mate by Modified MSPD Method and GC-MS

by Dylan M. Hoffmann, José D. da Silva, Igor F. de Souza, Gabriel A. B. Prates, Vagner A. Dutra, Osmar D. Prestes and Renato Zanella

Separations 2025, 12(9), 240; https://doi.org/10.3390/separations12090240 - 4 Sep 2025

Viewed by 973

Abstract

Yerba mate (Ilex paraguariensis) is widely consumed in South America and is valued for its bioactive compounds, such as polyphenols and methylxanthines. However, during traditional processing, mainly in the fire-based scorch and drying steps, polycyclic aromatic hydrocarbons (PAHs) and anthraquinone (AQ), [...] Read more.

Yerba mate (Ilex paraguariensis) is widely consumed in South America and is valued for its bioactive compounds, such as polyphenols and methylxanthines. However, during traditional processing, mainly in the fire-based scorch and drying steps, polycyclic aromatic hydrocarbons (PAHs) and anthraquinone (AQ), substances with carcinogenic potential, may be formed. This study aimed to develop and validate an analytical method based on the balls-in-tube matrix solid-phase dispersion technique (BiT-MSPD) and analysis by gas chromatography with mass spectrometry (GC-MS) for the simultaneous determination of 16 priority PAHs and AQ in yerba mate. Parameters such as sorbent type, solvent, sample-to-sorbent ratio, and extraction time were optimized. The method showed good linearity (r² > 0.99), detection limits between 1.8 and 3.6 µg·kg⁻¹, recoveries ranging from 70 to 120%, and acceptable precision (RSD ≤ 20%). The method was applied to 31 yerba mate samples, including 20 commercial samples and 11 collected at different stages of processing. Most commercial samples showed detectable levels of PAHs, with some exceeding the limits established by the European Union. AQ was detected in 40% of the samples, with some values above the permitted limit of 20 µg·kg⁻¹. The results confirm that scorch (sapeco) and drying contribute to contaminant formation, highlighting the need to modernize industrial processing practices. The proposed method proved to be effective, rapid, and sustainable, representing a promising tool for the quality control and food safety monitoring of yerba mate. Full article

(This article belongs to the Topic Advances in Analysis of Food and Beverages, 2nd Edition)

►▼ Show Figures

Graphical abstract

52 pages, 3790 KB  

Open AccessArticle

The Identification and Analysis of Novel Umami Peptides in Lager Beer and Their Multidimensional Effects on the Sensory Attributes of the Beer Body

by Yashuai Wu, Ruiyang Yin, Liyun Guo, Yumei Song, Xiuli He, Mingtao Huang, Yi Ren, Xian Zhong, Dongrui Zhao, Jinchen Li, Mengyao Liu, Jinyuan Sun, Mingquan Huang and Baoguo Sun

Foods 2025, 14(15), 2743; https://doi.org/10.3390/foods14152743 - 6 Aug 2025

Cited by 1 | Viewed by 775

Abstract

This study was designed to systematically identify novel umami peptides in lager beer, clarify their molecular interactions with the T1R1/T1R3 receptor, and determine their specific effects on multidimensional sensory attributes. The peptides were characterized by LC-MS/MS combined with de novo sequencing, and 906 [...] Read more.

This study was designed to systematically identify novel umami peptides in lager beer, clarify their molecular interactions with the T1R1/T1R3 receptor, and determine their specific effects on multidimensional sensory attributes. The peptides were characterized by LC-MS/MS combined with de novo sequencing, and 906 valid sequences were obtained. Machine-learning models (UMPred-FRL, Tastepeptides-Meta, and Umami-MRNN) predicted 76 potential umami peptides. These candidates were docked to T1R1/T1R3 with the CDOCKER protocol, producing 57 successful complexes. Six representative peptides—KSTEL, DELIK, DIGISSK, IEKYSGA, DEVR, and PVPL—were selected for 100 ns molecular-dynamics simulations and MM/GBSA binding-energy calculations. All six peptides stably occupied the narrow cleft at the T1R1/T1R3 interface. Their binding free energies ranked as DEVR (−44.09 ± 5.47 kcal mol⁻¹) < KSTEL (−43.21 ± 3.45) < IEKYSGA (−39.60 ± 4.37) ≈ PVPL (−39.53 ± 2.52) < DELIK (−36.14 ± 3.11) < DIGISSK (−26.45 ± 4.52). Corresponding taste thresholds were 0.121, 0.217, 0.326, 0.406, 0.589, and 0.696 mmol L⁻¹ (DEVR < KSTEL < IEKYSGA < DELIK < PVPL < DIGISSK). TDA-based sensory validation with single-factor additions showed that KSTEL, DELIK, DEVR, and PVPL increased umami scores by ≈21%, ≈22%, ≈17%, and ≈11%, respectively, while DIGISSK and IEKYSGA produced marginal changes (≤2%). The short-chain peptides thus bound with high affinity to T1R1/T1R3 and improved core taste and mouthfeel but tended to amplify certain off-flavors, and the long-chain peptides caused detrimental impacts. Future formulation optimization should balance flavor enhancement and off-flavor suppression, providing a theoretical basis for targeted brewing of umami-oriented lager beer. Full article

(This article belongs to the Topic Advances in Analysis of Food and Beverages, 2nd Edition)

►▼ Show Figures

Graphical abstract

23 pages, 1137 KB  

Open AccessReview

Exploring the Aroma Profile of Traditional Sparkling Wines: A Review on Yeast Selection in Second Fermentation, Aging, Closures, and Analytical Strategies

by Sara Sofia Pinheiro, Francisco Campos, Maria João Cabrita and Marco Gomes da Silva

Molecules 2025, 30(13), 2825; https://doi.org/10.3390/molecules30132825 - 30 Jun 2025

Cited by 1 | Viewed by 1511

Abstract

Sparkling wine is a complex alcoholic beverage with high economic value, produced through a secondary fermentation of a still wine, followed by a prolonged aging period that may last from nine months to several years. With the growing global demand for high-quality sparkling [...] Read more.

Sparkling wine is a complex alcoholic beverage with high economic value, produced through a secondary fermentation of a still wine, followed by a prolonged aging period that may last from nine months to several years. With the growing global demand for high-quality sparkling wines, understanding the biochemical mechanisms related to aroma development has become increasingly relevant. This review provides a comprehensive overview of the secondary fermentation process, with particular emphasis on yeast selection, types of closure, and the impact of aging on the volatile composition. Special attention is also given to the analytical strategies employed for the identification and quantification of target compounds in sparkling wine matrices. Due to the presence of volatile compounds at trace levels, effective extraction and pre-concentration techniques are essential. Extraction methods such as solid-phase microextraction (SPME), stir-bar sorptive extraction (SBSE), and thin-film SPME (TF-SPME) are discussed, as well as chromatographic techniques, such as gas chromatography (GC) and liquid chromatography (LC). Full article

(This article belongs to the Topic Advances in Analysis of Food and Beverages, 2nd Edition)

►▼ Show Figures

Figure 1

11 pages, 1644 KB  

Open AccessArticle

Analysis on the Main Components of Selenium-Enriched Premna microphylla Leaves and Processed Tofu

by Jianan Wang, Chunli Chen, Fangjie Mou, Bin Wang and Jingzhou Dong

Separations 2025, 12(6), 143; https://doi.org/10.3390/separations12060143 - 28 May 2025

Viewed by 571

Abstract

Premna microphylla is a medicinal plant species distributed in Southeast Asia and China. P. microphylla leaves have been widely used for processing edible gels called Chai tofu, which have many medicinal values, such as clearing heat and detoxifying. However, the main functional components [...] Read more.

Premna microphylla is a medicinal plant species distributed in Southeast Asia and China. P. microphylla leaves have been widely used for processing edible gels called Chai tofu, which have many medicinal values, such as clearing heat and detoxifying. However, the main functional components of P. microphylla leaves and Chai tofu are still unknown. In this study, selenium-enriched cultivation of P. microphylla was conducted, and the main compositions of pectins, flavonoids, total phenolics, carotenoids, chlorophylls, and proteins were separated and comparatively analyzed. The results are that kaempferol was the main composition of flavonoids, with the average contents of 5.19% DW (dried weight) in leaves and 3.83% DW in Chai tofu; the composition of the Chai tofu pectin included glucose, fructose, and mannose. Contents of phenolics, kaempferol, chlorophyll, and carotenoids were significantly increased by the selenium enrichment cultivation in a concentration-dependent manner (R² = 0.989, 0.994, 0.94, 0.948). Moreover, selenium enrichment produced selenized pectins with Se-O bonds. Selenium-enriched P. microphylla is an important plant source for functional foods. Related processing and extraction techniques deserve further research. Full article

(This article belongs to the Topic Advances in Analysis of Food and Beverages, 2nd Edition)

►▼ Show Figures

Figure 1

Show export options expand_more Show export options expand_less

Select all

Export citation of selected articles as:

Plain Text BibTeX BibTeX (without abstracts) Endnote Endnote (without abstracts) Tab-delimited RIS

 

Error

Oops... you haven't selected anything for export.

Ok

clear

Displaying articles 1-4