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Innovative Technologies in Food Detection—2nd Edition
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Innovative Technologies in Food Detection—2nd Edition

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

Deadline for manuscript submissions: 20 September 2025 | Viewed by 2159

Special Issue Editor

Dr. Kaiqiang Wang

E-Mail Website
Guest Editor
College of Food Science and Engineering, Ocean University of China, Qingdao 266003, China
Interests: food quality detection; non-destructive detection techniques; optical sensing techniques; Raman spectroscopy; laser-induced breakdown spectroscopy; chemometrics; nanosensors
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

With the rapid development of economic globalization, food safety problems occur frequently, which poses a great threat to public health. At present, the traditional detection methods for food contaminants mainly use high-performance liquid chromatography, gas chromatography, liquid chromatography tandem mass spectrometry, enzyme-linked immunoassay, PCR, etc. Although these detection methods can produce accurate detection results, the detection process is cumbersome and complicated, and it is difficult to achieve rapid detection in the field. Therefore, the food industry and consumers demand innovative technologies to ensure the quality and safety of food in the supply chain.

This Special Issue aims to call for the latest innovative sample preparation technologies and analytical techniques applied for the quality and safety analysis of food products.

This Special Issue will collect publications on topics including (but not limited to):

  • Solid-phase extraction techniques;
  • QuEChERS methods;
  • Porous nanomaterials;
  • Optical nanosensors;
  • Spectroscopic techniques;
  • Electrochemical detection techniques.

Dr. Kaiqiang Wang
Guest Editor

Manuscript Submission Information

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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.

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Keywords

  • food detection
  • sample pre-treatment
  • nanomaterials
  • biosensors
  • Raman spectroscopy
  • infrared spectroscopy
  • laser-induced breakdown spectroscopy
  • hyperspectral imaging
  • chemometrics
  • machine learning

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Published Papers (3 papers)

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Research

21 pages, 2066 KiB  
Article
Detection of Nutrients and Contaminants in the Agri-Food Industry Evaluating the Probabilities of False Compliance and False Non-Compliance Through PLS Models and NIR Spectroscopy
by David Castro-Reigía, Iker García, Silvia Sanllorente, María Cruz Ortiz and Luis A. Sarabia
Appl. Sci. 2025, 15(9), 4808; https://doi.org/10.3390/app15094808 - 26 Apr 2025
Viewed by 275
Abstract
NIR spectroscopy has become one of the most prominent techniques in the food industry due to its easy and fast use. Coupled with PLS, it is a well-established method for determining nutrients, contaminants, or adulterants in foods. Nevertheless, it is not common when [...] Read more.
NIR spectroscopy has become one of the most prominent techniques in the food industry due to its easy and fast use. Coupled with PLS, it is a well-established method for determining nutrients, contaminants, or adulterants in foods. Nevertheless, it is not common when calculating the capability of detection or discrimination given a target/permitted value, providing probabilities of false non-compliance (α) or false compliance (β). That is exactly the main purpose of this work, where a single procedure using the accuracy line to evaluate these figures of merit by generalizing ISO 11843 when using NIR-PLS in real scenarios in agri-food industries is shown. Nevertheless, it is a completely general procedure and can be used in any analytical context in which a PLS calibration is applied. As an example of its versatility, several analytical determinations were performed using different common food matrices in the agri-food industry (butter, flour, milk, yogurt, oil, and olives) for the quantification of protein, fat, salt, and two agrochemicals. Some results were a detection capability of 5.2% of fat in milk, 1.20 mg kg−1 for diflufenican, and 2.34 mg kg−1 for piretrin in olives when maximum limits were established at 5%, 0.6 mg kg−1, and 0.5 mg kg−1 respectively. Also, 1.02% for salt in butter and 11.45%, 3.78%, and 2.65% for protein in flour, milk, and yogurt, respectively, were obtained when minimum limits were established at 1.2%, 12%, 4%, and 3% respectively. In all cases α = β = 0.05. Full article
(This article belongs to the Special Issue Innovative Technologies in Food Detection—2nd Edition)
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16 pages, 1168 KiB  
Article
Volatile Sulphur Compounds in Wine Distillates by Stir Bar Sorptive Extraction-Gas Chromatography-Mass Spectrometry
by Marta Silvosa, María de Valme García-Moreno and Remedios Castro
Appl. Sci. 2025, 15(7), 3680; https://doi.org/10.3390/app15073680 - 27 Mar 2025
Viewed by 278
Abstract
A Stir Bar Sorptive Extraction-Gas Chromatography-Mass Spectrometry (SBSE-GC-MS) method has been optimized and validated for the determination of eight volatile sulphur compounds in wine distillates: diethyl sulphide (DES), dimethyl disulphide (DMDS), diethyl disulphide (DEDS), 2-thiophenecarboxaldehyde (TC), dibutyl sulphide (DBS), dipropyl disulphide (DPDS), dipropyl [...] Read more.
A Stir Bar Sorptive Extraction-Gas Chromatography-Mass Spectrometry (SBSE-GC-MS) method has been optimized and validated for the determination of eight volatile sulphur compounds in wine distillates: diethyl sulphide (DES), dimethyl disulphide (DMDS), diethyl disulphide (DEDS), 2-thiophenecarboxaldehyde (TC), dibutyl sulphide (DBS), dipropyl disulphide (DPDS), dipropyl sulphide (DPS), and dimethyl trisulphide (DMTS). After optimization by 24 factorial design, the SBSE-GC-MS extraction conditions were as follows: a polydimethylsiloxane twister (10 mm × 0.5 mm), 35 °C as the extraction temperature, 10 mL as the sample volume, 7% (v/v) as the alcoholic grade, 47 min as the extraction time, 10% (w/v) of NaCl, and 1% (w/v) of EDTA (ethylenediaminetetraacetic acid). Under optimal conditions, adequate analytical figures of merit were obtained for eight of the ten compounds initially considered, with low quantification and detection limits and relative standard deviations for inter-twister and inter-day repeatability values ranging from 7.5 to 21.8% and from 7.2 to 27.5%, respectively. The methodology was applied to 34 wine distillates (continuous column distillation and distillation in pot still) elaborated for the production of Brandy de Jerez: 15 aged distillates aged for different periods of time in American oak wood and 19 non-aged distillates. The most significant volatile sulphur compounds were DBS, DMDS, and DPS. The Cluster Analysis (CA) on the volatile sulphur compounds grouped the samples according to the use of sulphur dioxide. In general, lower amounts of volatile sulphur compounds were found in the aged samples, although the high standard deviations obtained highlight that their contents depend on multiple factors related to the elaboration process. Full article
(This article belongs to the Special Issue Innovative Technologies in Food Detection—2nd Edition)
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11 pages, 2162 KiB  
Article
IR and Raman Dual Modality Markers Differentiate among Three bis-Phenols: BPA, BPS, and BPF
by Kuanglin Chao, Walter Schmidt, Jianwei Qin, Moon Kim and Feifei Tao
Appl. Sci. 2024, 14(14), 6064; https://doi.org/10.3390/app14146064 - 11 Jul 2024
Viewed by 1057
Abstract
bis-Phenol A (BPA), bis-Phenol S (BPS), and bis-Phenol F (BPF) are important polymer industry plasticizers. Regulatory measures have restricted the use of BPA in plastic formulations, especially for those which come in contact with food products. Rapid, accurate spectroscopic measurements [...] Read more.
bis-Phenol A (BPA), bis-Phenol S (BPS), and bis-Phenol F (BPF) are important polymer industry plasticizers. Regulatory measures have restricted the use of BPA in plastic formulations, especially for those which come in contact with food products. Rapid, accurate spectroscopic measurements are required for distinguishing which of the three are present. The bis-phenol groups are structurally identical. The second set of bis-groups (CH3-C-CH3, O=S=O, and H-C-H, respectively) are discretely different chemically, but vibrational modes corresponding to these groups are not unique identifiers, routinely overlapping with wavenumbers present in other members of the set. The dual modality method identifies the specific wavenumbers in which the Infrared (IR) signal is near zero and the Raman relative intensity is maximum, and those in which the Raman signal is minimum and the IR signal is maximum. The normalized intensity ratio between IR and Raman enhances the signal [BPA 10.6 (1508 cm−1); BPS 7.4 (751 cm−1); BPF 5.1 (1100 cm−1)]. The ratio between Raman and IR in BPF is also enhanced: 6.3 (845 cm−1). Discerning which specific wavenumbers are most enhanced is experimentally feasible, though not necessarily at present theoretically predictable. This study demonstrates that IR and Raman spectra are not just complimentary, but together they are confirmatory even when the normalized intensity ratios of corresponding wavenumbers are most different. Full article
(This article belongs to the Special Issue Innovative Technologies in Food Detection—2nd Edition)
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