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Food Chemistry, Analysis and Innovative Production Technologies
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Food Chemistry, Analysis and Innovative Production Technologies

A special issue of Applied Sciences (ISSN 2076-3417). This special issue belongs to the section "Food Science and Technology".

Deadline for manuscript submissions: 25 July 2025 | Viewed by 10716

Special Issue Editors

Dr. Olivera Galovic

E-Mail Website
Guest Editor
Department of Chemistry, Josip Juraj Strossmayer University of Osijek, Ulica cara Hadrijana 8a, 31000 Osijek, Croatia
Interests: food analysis; HPLC; UPLC; separation; food chemistry
Special Issues, Collections and Topics in MDPI journals
Dr. Natalija Velić

E-Mail Website
Guest Editor
Faculty of Food Technology Osijek, University of Osijek, F. Kuhača 20, 31000 Osijek, Croatia
Interests: food chemistry; food analysis; food safety; innovative food production; sustainability
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

A balanced and nutritious diet plays a crucial role in maintaining health throughout life by providing our bodies with the necessary nutrients, energy and building blocks. It is important to understand the composition, structure and properties of food components, as well as the chemical changes that occur during food production, storage and consumption that can affect its quality, safety and nutritional value. This is even more important today as we face busy lifestyles and environmental issues that have profound implications for human health. The food of today, and even more so the food of the future, must not only be nutritious and safe, but also produced in a sustainable manner. Accurate and reliable analysis is critical for food quality control, regulatory compliance, and consumer safety. In addition, maintaining high food safety standards helps protect consumers from harmful environmental contaminants and pathogens. Innovative technologies refer to novel or advanced methods, processes, and equipment used in food production to improve efficiency, extend food shelf life, increase nutritional content, create new textures and flavors, etc. In addition, the adoption of innovative, sustainable, and resource-efficient food production practices can minimize the negative impact of food production on the environment while promoting biodiversity and conserving natural resources.

The purpose of this Special Issue is to provide an overview of important research in the field of food chemistry, food analysis, and innovative technologies for food production.

Dr. Olivera Galovic
Dr. Natalija Velić
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. Applied Sciences 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 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.

Keywords

  • food analysis
  • nutrients
  • innovative technologies
  • food quality
  • food processing

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Published Papers (6 papers)

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Research

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26 pages, 2249 KiB  
Article
Profiling Croatian Whisky Using GC/MS-MS and UHPLC-QTOF
by Ante Lončarić, Aly Castillo, Maria Celeiro, Borislav Miličević, Hrvoje Bušić, Tomo Anadolac, Ana-Marija Gotal Skoko and Marta Lores
Appl. Sci. 2025, 15(5), 2738; https://doi.org/10.3390/app15052738 - 4 Mar 2025
Viewed by 658
Abstract
This study investigates the chemical profiling of Croatian whisky using advanced analytical techniques: Solid-phase microextraction followed by gas chromatography coupled to mass spectrometry (SPME-GC-MS) and ultra-high-performance liquid chromatography quadrupole time-of-flight (UHPLC-QTOF). To our knowledge, there are no studies on profiling Croatian whiskies to [...] Read more.
This study investigates the chemical profiling of Croatian whisky using advanced analytical techniques: Solid-phase microextraction followed by gas chromatography coupled to mass spectrometry (SPME-GC-MS) and ultra-high-performance liquid chromatography quadrupole time-of-flight (UHPLC-QTOF). To our knowledge, there are no studies on profiling Croatian whiskies to date. Therefore, the primary objective is to identify and quantify the volatile and non-volatile compounds contributing to the flavor and aroma profile of Croatian whisky. The methods applied included sample preparation, extraction, and subsequent analysis using these advanced analytical techniques. The results revealed a diverse range of compounds, including esters, alcohols, phenols, and acids, which are integral to the whisky’s sensory characteristics. Furthermore, key volatile and non-volatile compounds were identified in Croatian whiskies, revealing a complex aromatic profile influenced by compounds like D-limonene, linalool, and β-damascenone, which contribute citrus, floral, and fruity notes. The findings also highlighted compounds associated with aging, such as esculetin and ellagic acid, which enhance flavor complexity and emphasized the role of maturation, grain type, and production methods in shaping the unique sensory characteristics of Croatian whiskies. This study concludes that SPME-GC-MS and UHPLC-QTOF are effective tools for the detailed chemical profiling of whisky, providing valuable insights for quality control and product differentiation in the whisky industry. Full article
(This article belongs to the Special Issue Food Chemistry, Analysis and Innovative Production Technologies)
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16 pages, 2480 KiB  
Article
Improved Efficiency of Lutein Extraction from Hens’ Feed Mixture and Food Samples Using Less Toxic Solvent Mixture
by Olivera Galović, Doris Prokopec, Zlata Kralik, Manuela Košević and Gordana Kralik
Appl. Sci. 2025, 15(5), 2360; https://doi.org/10.3390/app15052360 - 22 Feb 2025
Viewed by 621
Abstract
Lutein is one of the nutrients necessary for the proper functioning of our organism. The majority of research focuses on the impact of lutein on eye health and its role as an antioxidant. Although fruits and vegetables are the most important sources of [...] Read more.
Lutein is one of the nutrients necessary for the proper functioning of our organism. The majority of research focuses on the impact of lutein on eye health and its role as an antioxidant. Although fruits and vegetables are the most important sources of lutein, chicken eggs are considered an excellent and widely used source, necessitating the determination of lutein concentration in food. One of the methods for extracting lutein from various food samples is solvent extraction. Although it is one of the older methods and has disadvantages compared to instrumental methods, it is still widely used. In this investigation, the adapted AOAC method developed by Leeson et al. (used here as a standard method), was modified by adjusting the composition of the extraction solvent mixture in order to reduce the amount of toxic solvents used. The mixture of hexane:acetone:ethanol:toluene (10:7:6:7, v/v/v/v) was replaced with a mixture of methanol:acetone (1:1, v/v). The concentration of lutein extracted from the hens’ feed mixture was 52% higher compared to the method developed by Leeson et al. The suitability of the modified method was tested on two parallel samples, and the obtained recovery values were 95.68% and 98.38%, respectively. The influence of ultrasound on lutein extraction was examined, but the obtained concentration of lutein was 8.66% lower than the concentration determined by the modified standard method. The modified standard method was then used to determine lutein concentration in six hens’ feed mixture samples and eight food samples. The results obtained were in accordance with the data from the literature. Full article
(This article belongs to the Special Issue Food Chemistry, Analysis and Innovative Production Technologies)
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9 pages, 1294 KiB  
Article
Assessment of the Addition of Cricket (Acheta domesticus) Powder to Chickpea (Cicer arietinum) and Flaxseed (Linum usitatissimum) Flours: A Chemometric Evaluation of Their Pasting Properties
by Joseph Robert Nastasi, Siyu Ma, Shanmugam Alagappan, Louwrens C. Hoffman and Daniel Cozzolino
Appl. Sci. 2024, 14(16), 7131; https://doi.org/10.3390/app14167131 - 14 Aug 2024
Cited by 1 | Viewed by 1251
Abstract
Edible insects have been evaluated as an alternative and sustainable source of protein because of their nutritive and functional properties for humans and domestic animals. The objective of this study was to assess the use of chemometric [principal component analysis (PCA) and partial [...] Read more.
Edible insects have been evaluated as an alternative and sustainable source of protein because of their nutritive and functional properties for humans and domestic animals. The objective of this study was to assess the use of chemometric [principal component analysis (PCA) and partial least squares (PLS)] combined with Rapid Visco Analyser (RVA) profiles to evaluate the addition of cricket powder (CKP) to chickpea (CPF) and flaxseed (FxF) flours. The results of this study showed that the addition of CKP powder to both CPF and FxF flours affects the pasting properties of the samples; in particular, a reduction in the peak (PV) and final viscosity (FV) was observed. The use of chemometric data techniques such as PCA and PLS regression allowed for a better interpretation of the RVA profiles. Both PCA and PLS regression allowed to qualitative and quantitatively identify the addition level of CKP powder to CPF and FxF flour samples. Differences in the PLS loadings associated with the RVA profile due to the addition of cricket powder were observed. The development of these methodologies will provide researchers and the food industry with better tools to both improve and monitor the quality of ingredients with functional properties as well as to further understand the use of insects as alternative sources of protein. Full article
(This article belongs to the Special Issue Food Chemistry, Analysis and Innovative Production Technologies)
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13 pages, 1148 KiB  
Article
Effects of Different Pretreatments on the GABA Content of Germinated Brown Rice
by Shao-Fu Tsou, Hsin-Yun Hsu and Su-Der Chen
Appl. Sci. 2024, 14(13), 5771; https://doi.org/10.3390/app14135771 - 2 Jul 2024
Cited by 2 | Viewed by 2314
Abstract
Brown rice germination increases γ-aminobutyric acid (GABA) levels and enhances its antioxidant activity. In this study, Kaohsiung 145 brown rice was used as the raw material, and soaked in various solutions for 6 h before being processed with either high-pressure processing (HPP) or [...] Read more.
Brown rice germination increases γ-aminobutyric acid (GABA) levels and enhances its antioxidant activity. In this study, Kaohsiung 145 brown rice was used as the raw material, and soaked in various solutions for 6 h before being processed with either high-pressure processing (HPP) or ultrasonic treatment to increase the GABA content. The GABA and antioxidant components of brown rice were analyzed after 42 h of germination and subsequent air-drying to obtain a moisture content of 14%. The results showed that non-germinated brown rice had GABA at 7.10 mg/100 g and treatment with various soaking solutions (0.1% CaCl2, 0.1% Glu, 0.2% CaCl2, and 0.2% Glu) increased GABA contents. Specifically, 0.1% CaCl2 and 0.1% Glu exhibited higher GABA content, at 42.51 and 44.64 mg/100 g. Furthermore, the GABA content increased synergistically when combined with HPP (100 MPa, 10 min) and ultrasonic (20 min) treatments after soaking. The results showed that the GABA contents in germinated rice were the greatest after ultrasonic treatment, followed by HPP treatment, and the least with only soaking treatment. The treatments with 0.1% CaCl2 and 0.2% Glu combined with ultrasonic processing for 20 min resulted in the highest GABA content at 102.38 and 110.88 mg/100 g, respectively. Finally, 0.1% CaCl2 with ultrasonic treatment for 20 min was chosen, as it demonstrated a considerable improvement in total polyphenols content and DPPH scavenging abilities, as seen by improved scores in subsequent taste evaluations. Full article
(This article belongs to the Special Issue Food Chemistry, Analysis and Innovative Production Technologies)
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13 pages, 3182 KiB  
Article
Exploration of Wendan Pomelo (Citrus maxima (Burm.) Merr. cv. Wentan) Peel from Four Different Growing Regions by Liquid Chromatography–Mass Spectrometry and Bioactivity Analysis
by Jinlan Lu and Wenshu Wang
Appl. Sci. 2024, 14(3), 1200; https://doi.org/10.3390/app14031200 - 31 Jan 2024
Cited by 1 | Viewed by 1593
Abstract
Wendan (a type of pomelo), a popular fruit in China, is less known in other countries. Its peel is widely used in food and traditional medicine. Four different origins (Xuzhou, Taizhou, Zhangzhou, and Meizhou) of Wendan pomelo were selected, and crude extracts were [...] Read more.
Wendan (a type of pomelo), a popular fruit in China, is less known in other countries. Its peel is widely used in food and traditional medicine. Four different origins (Xuzhou, Taizhou, Zhangzhou, and Meizhou) of Wendan pomelo were selected, and crude extracts were obtained by the Soxhlet extraction method. The composition of Wendan peel was analyzed by high-performance liquid chromatography–mass spectrometry (HPLC-MS) in positive ion mode. The compounds were identified by searching the Metabolite Link (METLIN), the Spectral Database for Organic Compounds (SDBS), and by referring to literature reports. A total of 20 compounds were identified among the samples from the four origins, of which 8 compounds were common. The majority of the compounds belonged to the flavonoid and coumarin classes; Meranzin hydrate was identified for the first time in pomelo peel. In vitro antioxidant activity experiments showed that samples from Taizhou, Zhejiang, exhibited the highest antioxidant activity in the DPPH, ABTS, and FRAP assays, with values of 0.59 mg/mL, 97.06 μmol TE/g, and 60.62 μmol Fe2+/g, respectively. Samples from Zhangzhou, Fujian, showed antioxidant activity second only to the samples from Taizhou, Zhejiang. The sample from Zhangzhou, Fujian Province, showed excellent inhibitory activity in the α-glucosidase inhibition assay (IC50 = 7.99 mg/mL). Full article
(This article belongs to the Special Issue Food Chemistry, Analysis and Innovative Production Technologies)
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Review

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17 pages, 1266 KiB  
Review
Advanced and Potential Methods for Extraction of Bioactive Compounds from Avocado Peel—A Review
by Dimas Rahadian Aji Muhammad, Siham Ayouaz, Annisa Noor Rachmawati, Khodir Madani, Dwi Larasatie Nur Fibri, Mohamad Rafi, Elisa Julianti and Khandra Fahmy
Appl. Sci. 2024, 14(14), 6018; https://doi.org/10.3390/app14146018 - 10 Jul 2024
Cited by 2 | Viewed by 3274
Abstract
Extraction techniques are continuously developed by the scientific community. Meanwhile, avocado peel is a by-product of avocado processing and a source of bioactive compounds. The purpose of this review was to summarize the use of advanced techniques for extracting bioactive compounds from avocado [...] Read more.
Extraction techniques are continuously developed by the scientific community. Meanwhile, avocado peel is a by-product of avocado processing and a source of bioactive compounds. The purpose of this review was to summarize the use of advanced techniques for extracting bioactive compounds from avocado peel to help understand which techniques have and have not been applied to avocado peel. Three primary databases were used to collect the information, including Google Scholar, Scopus, and Web of Science, by using the keywords “avocado”, “peel”, and “extraction”. Additional keywords related to the extraction technique were also used, including “Microwave-Assisted Extraction”, “Ultrasound-Assisted Extraction”, “Enzyme-Assisted Extraction”, “Pressurized Liquid Extraction”, “Supercritical Fluid Extraction”, “Natural Deep Eutectic Solvents”, “Three-phase partitioning (TPP)”, “Pulsed-Electric Field”, “High Voltage Electric Discharge Plasma”, “Centrifugal Partition Extraction”, and “Surfactant-Mediated Extraction”. The results show that microwave-assisted extraction, ultrasound-assisted extraction, enzyme-assisted extraction, pressurized liquid extraction, supercritical fluid extraction, TPP, and natural deep eutectic solvent extraction have been used to retrieve bioactive compounds from avocado peel. Other techniques have not yet been applied for the extraction of bioactive compounds from avocado peel. This article is the first review discussing the advanced extraction technique for retrieving bioactive compounds from avocado peel. This article creates a paradigm for future studies. Full article
(This article belongs to the Special Issue Food Chemistry, Analysis and Innovative Production Technologies)
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