Submit to Foods Review for Foods Propose a Special Issue

Journal Browser

► Journal Browser

Analysis of Nutrients and Contaminants in Foods

Special Issue Editors
Special Issue Information
Keywords
Published Papers

A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Food Quality and Safety".

Deadline for manuscript submissions: closed (10 January 2024) | Viewed by 20558

Share This Special Issue

Special Issue Editors

Prof. Dr. Edgar Pinto

E-Mail Website
Guest Editor

1. Department of Environmental Health, School of Health (ESS), P.Porto, Porto, Portugal
2. LAQV/REQUIMTE, Department of Chemical Sciences, Faculty of Pharmacy, University of Porto, Porto, Portugal
Interests: heavy metals; trace elements; minerals; ICP-MS; liquid chromatography; mass spectrometry; LC-MS/MS; vitamins; bioaccessibility; bioavailability; phenolic compounds; antioxidants
Special Issues, Collections and Topics in MDPI journals

Prof. Dr. Elena Martínez Carballo

E-Mail Website
Guest Editor

Analytical and Food Chemistry Department, Universidad de Vigo, Vigo, Spain
Interests: organic pollutants (OPs) and their metabolites; food safety and human health; pre- and post-natal exposure to OPs; analytical methodologies; metabolomics
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

Food is one of the basic necessities of humans, providing essential nutrients and energy needed for optimal health. However, at the same time, food can also be a vehicle of hazardous substances or pathogens that could negatively impact human health. In addition, the amount of certain nutrients in foods could be too low or too high, resulting in nutrient deficiency or overnutrition, which can potentially lead to adverse health effects. Thus, conducting risk–benefit assessment of foods is of utmost importance. Conducting a proper risk–benefit assessment of foods requires the use of data on nutrition, toxicology, chemistry, microbiology, and human epidemiology. Thus, there is a clear need for studies aiming to determine the presence, quantity, and health effects of nutrients and contaminants in foods. This Special Issue aims to publish high-quality research articles and reviews that seek to contribute to the body of literature on food composition in two different possible approaches: food nutrients and/or food contaminants. We invite original papers that will contribute to these potential topics (but are not limited to):

Macro- and micronutrients in food;
Emerging contaminants in food;
Bioaccessibility and/or bioavailability of nutrients and contaminants;
New methods for the analysis of nutrients and contaminants in food;
Foodomics;
Risk–benefit assessment of foods.

Prof. Dr. Edgar Pinto
Prof. Dr. Elena Martínez Carballo
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. Foods 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 2900 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

foodomics
pesticides
mycotoxins
micro(nano)plastics
per- and polyfluoroalkyl substances (PFAS)
foodborne pathogens
vitamins
minerals
mass-spectrometry-based methods
risk-benefit assessment

Published Papers (10 papers)

Download All Papers

Research

Jump to: Review

19 pages, 949 KiB

Open AccessArticle

Nutritional Quality of Conventional, Organic, and Hydroponic Tomatoes Commercialized in Quito, Ecuador

by Pamela Y. Vélez-Terreros, David Romero-Estévez, Hugo Navarrete and Gabriela S. Yánez-Jácome

Foods 2024, 13(9), 1348; https://doi.org/10.3390/foods13091348 - 27 Apr 2024

Viewed by 597

Abstract

The consumption of natural foods is increasingly high, and in recent years, consumers have preferred foods from systems with responsible management of natural resources (organic, hydroponic). However, there are still contradictions regarding the nutritional content of products from these different types of crops. Our study aims to compare, for the first time, the content of antioxidants (ascorbic acid, lycopene, total phenolics, essential fatty acids), micronutrients (copper, iron, manganese, zinc), contaminants (cadmium and lead), and free radical scavenging activity between conventional, organic, and hydroponic tomatoes (Solanum lycopersicum) sold in markets in Quito, Ecuador. Ascorbic acid and lycopene were determined by HPLC/UV-Vis. Total phenolics (Folin–Ciocalteu method) and free-radical scavenging activity (2,2-diphenyl-1-picrylhydrazyl method) were determined via UV-Vis spectrophotometry. Lipid profiles were determined as fatty acid methyl esters through a GC-FID. Trace metals were determined using FAAS (micronutrients), and GFAAS (pollutants). No significant differences (p > 0.05) between antioxidant and micronutrient content among the three types of tomatoes were found. Regarding cadmium and lead, the contents were below the Codex Alimentarius threshold limits. Finally, free radical scavenging activity varied slightly (organic > hydroponic > conventional). Although the samples showed certain differences in antioxidant content, none of the tomato types could be considered nutritionally better because of the high variability of the results. Full article

(This article belongs to the Special Issue Analysis of Nutrients and Contaminants in Foods)

► Show Figures

Figure 1

11 pages, 588 KiB

Open AccessArticle

Ethnobotanical Knowledge, Nutritional Composition, and Aroma Profile of Vicia kulingiana Bailey: An Underutilized Wild Vegetable Endemic to China

by Zhongxin Duan, Kai Mao, Xingxing Chen, Yiming Cui, Wei Wu, Jianbo Nie, Chunsong Cheng, Fengke Lin and Binsheng Luo

Foods 2024, 13(6), 916; https://doi.org/10.3390/foods13060916 - 18 Mar 2024

Viewed by 727

Abstract

Vicia kulingiana, an endemic species, serves as a wild and underutilized vegetable traditionally consumed in China. However, ethnobotanical and chemical studies of this species are not available. This study analyzed its associated ethnobotanical knowledge, nutritional composition and aroma profile. Ethnobotanical surveys revealed its diverse traditional uses, especially as a nutritious vegetable. Further analysis showed V. kulingiana leaves to be high in protein, minerals, vitamin E, and dietary fiber. In total, 165 volatile compounds, such as terpenoids, alcohols, and ketones, were identified. Among them, β-ionone is the most abundant compound with a relative percentage of 8.24%, followed by 2,2,4,6,6-pentamethylheptane (3.2%), 3-(4-methyl-3-pentenyl)furan (2.37%), and linalool (1.68%). Results supported the traditional uses of V. kulingiana’s and highlighted its potential as a valuable food source, encouraging further research on its food applications. The documentation of ethnobotanical knowledge contributes to the conservation of this heritage. Full article

(This article belongs to the Special Issue Analysis of Nutrients and Contaminants in Foods)

► Show Figures

Figure 1

12 pages, 629 KiB

Open AccessArticle

Impact of Thermal Processing on the Composition of Curcuma longa Rhizome

by Justyna Zagórska, Wirginia Kukula-Koch, Marcin Czop, Katarzyna Iłowiecka and Wojciech Koch

Foods 2023, 12(16), 3086; https://doi.org/10.3390/foods12163086 - 17 Aug 2023

Cited by 4 | Viewed by 1199

Abstract

Curcuma longa L. (Zingiberaceae), known as turmeric, is a perennial tuberous plant from the genus Curcuma, which includes about 100 plant species. The chemical composition of the turmeric rhizome is very diverse. Diarylheptanoid derivatives, also known as curcuminoids (of which curcumin, demethoxycurcumin and bisdemethoxycurcumin are the most important representatives), are the major active constituents of the plant rhizome. Many extracts used in the food and pharmaceutical industries are produced from thermally processed rhizome, when there are significant changes in the composition of the main compounds. Therefore, the aim of the study was to compare how the type of thermal treatment affects the content of curcuminoids and the antioxidant properties of the rhizome. The plant material was subjected to three different methods of thermal processing—microwave heating, boiling and frying in different time intervals. The chemical composition and antioxidant activity of the processed rhizome was evaluated using LC-MS (liquid chromatography–mass spectrometry), HPLC (high-performance liquid chromatography) and spectrophotometric methods (a DPPH test and TPC assay). Obtained results revealed that curcumin was the major curcuminoid present in all samples (113.92 mg/g of the fresh rhizome). Significant correlation between the type and time of the thermal processing and the composition of turmeric samples was revealed. A traditional boiling process lasting for 10 min was the most beneficial process in terms of the curcuminoid content (204 mg/g of curcumin) and antioxidant activity of the samples. Full article

(This article belongs to the Special Issue Analysis of Nutrients and Contaminants in Foods)

► Show Figures

Figure 1

17 pages, 2552 KiB

Open AccessArticle

Extending Regulatory Biokinetic Lead Models towards Food Safety: Evaluation of Consumer Baby Food Contribution to Infant Blood Lead Levels and Variability

by Skyler A. Price, Mark A. Maddaloni, Brent L. Finley, Stephanie A. Thornton and Ken M. Unice

Foods 2023, 12(14), 2732; https://doi.org/10.3390/foods12142732 - 18 Jul 2023

Viewed by 962

Abstract

The U.S. Food and Drug Administration released proposed lead (Pb) action levels for foods intended for babies and young children in January 2023 based on the agency’s interim reference value of 2.2 µg/day for dietary Pb. Since the 1980s, biokinetic models have estimated blood lead levels (BLLs) associated with environmental contamination, but their use in food safety assessment has been limited. We compared three recent biokinetic models (IEUBK Model, ICRP Model Version 5, and AALM) to develop insights on contributors to variability in potential exposures to Pb in consumer baby food products. While modest variation was observed for babies, the predictions trended to convergence for children aged 3 and older, approaching the U.S. FDA dietary conversion factor of 0.16 µg Pb/dL blood per µg Pb intake/day. We applied the IEUBK model in a probabilistic exposure assessment framework characterizing the distribution of Pb in soil, dust, water, and food intake in the United States. Soil and dust were the primary contributors to variance in infant BLLs, while food and water contributed <15% combined. Thus, reductions in upper-bound soil and dust concentrations will be necessary before achieving appreciable reductions in the frequency of BLLs greater than the BLRV of 3.5 µg/dL. Full article

(This article belongs to the Special Issue Analysis of Nutrients and Contaminants in Foods)

► Show Figures

Figure 1

18 pages, 1393 KiB

Open AccessArticle

Dyes Used in Processed Meat Products in the Polish Market, and Their Possible Risks and Benefits for Consumer Health

by Katarzyna Czech-Załubska, Daniel Klich, Agnieszka Jackowska-Tracz, Anna Didkowska, Janusz Bogdan and Krzysztof Anusz

Foods 2023, 12(13), 2610; https://doi.org/10.3390/foods12132610 - 06 Jul 2023

Cited by 1 | Viewed by 1695

Abstract

Manufacturers are obliged to label processed meat products with information concerning the additives used and nutritional values. The aim of the study was to identify the dyes most frequently used in processed meat, evaluate their influence on specific food qualities, assess whether their use was correct and review their effect on health. The analysis was based on information on the labels and images of processed meat, and used a generalised linear model with a binary dependent variable. The risks and benefits for human health were defined based on the available literature. Twelve dyes were found to be used in the manufacture of processed meat. Carmine was found in 183 of 273 (67.03%) evaluated assortments containing dyes. The occurrence of water, flavourings and high fat and carbohydrate contents increased the chances that a dye would be present in a particular product. Unauthorised use of food additives was found in 20 products, with smoked meat products demonstrating the highest number of non-compliances. In general, the dyes used with food are considered safe; however, reservations are associated with the use of E150C and E150D caramels due to their potential carcinogenic effect, and carmine and annatto due to their allergic effects. Full article

(This article belongs to the Special Issue Analysis of Nutrients and Contaminants in Foods)

► Show Figures

Figure 1

12 pages, 1343 KiB

Open AccessArticle

Effect of Previous Frozen Storage and Coating Medium on the Essential Macroelement and Trace Element Content of Canned Mackerel

by Ricardo Prego, Antonio Cobelo-García, Beatriz Martínez and Santiago P. Aubourg

Foods 2023, 12(12), 2289; https://doi.org/10.3390/foods12122289 - 06 Jun 2023

Cited by 1 | Viewed by 948

Abstract

The effect of previous frozen storage (−18 °C for 6 months) and different coating media (aqueous: water and brine; oily: sunflower, refined olive, and extra-virgin olive oils) on the essential macroelement and trace element content of canned Atlantic mackerel (Scomber scombrus) was studied. Previous frozen storage led to an increased (p < 0.05) content of canned samples of K (oil-coated samples) and Ca (all coating conditions) and to a decreased (p < 0.05) content of P (aqueous-coating samples) and S (water- and oil-coated samples). For trace elements, a content increase (p < 0.05) in Cu and Se (brine-canned samples) and Mn (water- and refined-olive-oil-coated samples) was detected in canned fish muscle with frozen storage. Concerning the coating effect, aqueous-coating samples showed lower (p < 0.05) Mg, P, S, K, and Ca contents than their corresponding oil-coated samples. For trace elements, lower average contents were found for Co, Cu, Mn, Se, and Fe in aqueous-coating fish muscle when compared to their counterparts coated in oily media. Content changes in the different elements in canned fish muscle are discussed based on interactions with other tissue constituents and modifications that such constituents undergo during processing (i.e., protein denaturation, liquor losses from the muscle, lipid changes). Full article

(This article belongs to the Special Issue Analysis of Nutrients and Contaminants in Foods)

► Show Figures

Figure 1

13 pages, 2106 KiB

Open AccessArticle

Degradation Dynamics and Residue Analysis of Four Propiconazole Stereoisomers in “Fengtang” Plum during Storage by LC-MS/MS

by Pengyu Deng, Lianhong Mou, Guipeng Ou, Xin Luo, Deyu Hu and Yuping Zhang

Foods 2023, 12(11), 2200; https://doi.org/10.3390/foods12112200 - 30 May 2023

Viewed by 1199

Abstract

Herein, an accurate and sensitive method was developed for detecting four stereoisomers of propiconazole in “Fengtang” plum by LC-MS/MS. The mean recovery of four propiconazole stereoisomers ranged from 79.42 to 104.10% at three adding levels with reasonable RSD of 1.54–11.68%, and the LOD and LOQ of the four stereoisomers was 0.0005 mg/kg and 0.004 mg/kg, respectively. In addition, the residue and selective degradation of propiconazole stereoisomers in plums were investigated by storage at 20 °C and 4 °C. The half-lives of propiconazole stereoisomeric during storage were 9.49–15.40 d at 20 °C, and 21.00–28.88 d at 4 °C. The degradation of (2R,4R)-propiconazole and (2R,4S)-propiconazole in stored plums was slightly slower than that of the corresponding enantiomers (2S,4S)-propiconazole and (2S,4R)-propiconazole. The total residues of propiconazole were 0.026–0.487 mg/kg in the plum storage period, and the water washing could remove 49.35% to 54.65% of the propiconazole residue in plum. The hardness of plums treated with propiconazole was generally higher than that of control in the middle and late stages of storage. The effects of propiconazole on the total soluble solid content of plums were different at 20 °C and 4 °C. This study provides a scientific reference for the food safety evaluation of the “Fengtang” plum after the application of propiconazole during the storage period. Full article

(This article belongs to the Special Issue Analysis of Nutrients and Contaminants in Foods)

► Show Figures

Graphical abstract

Review

Jump to: Research

26 pages, 1842 KiB

Open AccessReview

An Alarming Decline in the Nutritional Quality of Foods: The Biggest Challenge for Future Generations’ Health

by Raju Lal Bhardwaj, Aabha Parashar, Hanuman Prasad Parewa and Latika Vyas

Foods 2024, 13(6), 877; https://doi.org/10.3390/foods13060877 - 14 Mar 2024

Viewed by 3234

Abstract

In the last sixty years, there has been an alarming decline in food quality and a decrease in a wide variety of nutritionally essential minerals and nutraceutical compounds in imperative fruits, vegetables, and food crops. The potential causes behind the decline in the nutritional quality of foods have been identified worldwide as chaotic mineral nutrient application, the preference for less nutritious cultivars/crops, the use of high-yielding varieties, and agronomic issues associated with a shift from natural farming to chemical farming. Likewise, the rise in atmospheric or synthetically elevated carbon dioxide could contribute to the extensive reductions in the nutritional quality of fruits, vegetables, and food crops. Since ancient times, nutrient-intense crops such as millets, conventional fruits, and vegetables have been broadly grown and are the most important staple food, but the area dedicated to these crops has been declining steadily over the past few decades and hastily after the green revolution era due to their poorer economic competitiveness with major commodities such as high-yielding varieties of potato, tomato, maize, wheat, and rice. The majority of the population in underdeveloped and developing countries have lower immune systems, are severely malnourished, and have multiple nutrient deficiency disorders due to poor dietary intake and less nutritious foods because of ignorance about the importance of our traditional nutrient-rich diets and ecofriendly organic farming methods. This critical review emphasizes the importance of balance and adequate nutrition as well as the need to improve soil biodiversity and fertility: those are main causes behind the decline in nutritional density. There is also emphasis on a possible way out of alleviating the decline nutritional density of food crops for the health and well-being of future generations. Full article

(This article belongs to the Special Issue Analysis of Nutrients and Contaminants in Foods)

► Show Figures

Figure 1

23 pages, 1136 KiB

Open AccessEditor’s ChoiceReview

Nutritional Composition of Hass Avocado Pulp

by Nikki A. Ford, Paul Spagnuolo, Jana Kraft and Ella Bauer

Foods 2023, 12(13), 2516; https://doi.org/10.3390/foods12132516 - 28 Jun 2023

Cited by 4 | Viewed by 7751

Abstract

Avocados (Persea americana) are a unique fruit that can provide health benefits when included in a healthy diet. As health care moves towards precision health and targeted therapies or preventative medicine, it is critical to understand foods and their dietary components. The nutritional composition and plant physiology of the Hass avocado is strikingly different from other fruits. This paper reviews the nutrient and bioactive composition of the edible portion of the Hass avocado (pulp) reported in the literature and from commercial lab analyses of the current market supply of fresh Hass avocados. These results provide comprehensive data on what nutrients and bioactives are in avocado and the quantity of these nutrients. We discuss the reasons for nutrient composition variations and review some potential health benefits of bioactive compounds found in Hass avocados. Full article

(This article belongs to the Special Issue Analysis of Nutrients and Contaminants in Foods)

► Show Figures

Figure 1

18 pages, 795 KiB

Open AccessReview

The Impact of Culinary Processing, including Sous-Vide, on Polyphenols, Vitamin C Content and Antioxidant Status in Selected Vegetables—Methods and Results: A Critical Review

by Grzegorz Kosewski, Magdalena Kowalówka, Sławomira Drzymała-Czyż and Juliusz Przysławski

Foods 2023, 12(11), 2121; https://doi.org/10.3390/foods12112121 - 24 May 2023

Cited by 2 | Viewed by 1443

Abstract

This study presents various research methods and results analysis of the total antioxidant status (TAS), polyphenols content (PC) and vitamin C content in selected plant materials (vegetables) subjected to various technological processes, including sous-vide. The analysis included 22 vegetables (cauliflower white rose, romanesco type cauliflower, broccoli, grelo, col cabdell cv. pastoret, col lllombarda cv. pastoret, brussels sprouts, kale cv. crispa–leaves, kale cv. crispa–stem, toscana black cabbage, artichokes, green beans, asparagus, pumpkin, green peas, carrot, root parsley, brown teff, white teff, white cardoon stalks, red cardoon stalks and spinach) from 18 research papers published in 2017 to 2022. The results after processing by various methods such as conventional, steaming and sous-vide cooking were compared to the raw vegetable results. The antioxidant status was mainly determined by the radical DPPH, ABTS and FRAP methods, the polyphenol content by the Folin–Ciocalteu reagent and the vitamin C content using dichlorophenolindophenol and liquid chromatography methods. The study results were very diverse, but in most studies, the cooking techniques contributed to reducing TAS, PC and vitamin C content, with the sous-vide process being most beneficial. However, future studies should focus on vegetables for which discrepancies in the results were noted depending on the author, as well as lack of clarity regarding the analytical methods used, e.g., cauliflower white rose or broccoli. Full article

(This article belongs to the Special Issue Analysis of Nutrients and Contaminants in Foods)

► Show Figures