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New Insights into Food Analysis Methods
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New Insights into Food Analysis Methods

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

Deadline for manuscript submissions: closed (30 December 2024) | Viewed by 22607

Special Issue Editors

Dr. Sylwia Onacik-Gür

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Guest Editor
Department of Meat and Fat Technology, Prof. Waclaw Dąbrowski Institute of Agricultural and Food Biotechnology-State Research Institute, 36 Rakowiecka St., 02-532 Warsaw, Poland
Interests: food analysis; lipid analysis; oleogels; acrylamide; texture anaylsis
Prof. Dr. Katarzyna Marciniak-Lukasiak

E-Mail Website
Guest Editor
Institute of Food Sciences, Department of Food Technology and Assessment, Division of Fat and Oils and Food Concentrates Technology, Warsaw University of Life Sciences-SGGW (WULS-SGGW), Nowoursynowska St. 159c, 02-776 Warsaw, Poland
Interests: gluten free foods; instant foods; food quality; food additives; bioactive compounds; cereal bars; oleogels; zero waste
Special Issues, Collections and Topics in MDPI journals
Prof. Dr. Anna Zbikowska

E-Mail Website
Guest Editor
Institute of Food Sciences, Department of Food Technology and Assessment, Division of Fat and Oils and Food Concentrates Technology, Warsaw University of Life Sciences-SGGW (WULS-SGGW), Nowoursynowska St. 159c, 02-776 Warsaw, Poland
Interests: new directions for the use of food industry waste products; food packaging; oleo gelation; structuring substances; fats
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

Food analysis is essential to determine the safety and quality of food. With the development of new technologies, we are now able to detect smaller amounts of various substances, nutrients and contaminants. Moreover, optical techniques and imaging techniques, rheology and texture analysis are becoming increasingly popular among food technologists and scientists, providing real-time results and serving as tools to predict changes and control production processes. Additionally, finding the existence of new relationships between food ingredients, environmental factors, production methods and storage conditions using statistical and mathematical analyses makes it possible to calculate the impact of various factors on food quality and safety with increasing accuracy. This Special Issue is focused on new insights into food analysis methods and how their application can help detect or predict the occurrence of chemical or biological hazards as well as changes in the shelf-life, nutritional value and quality of products.

Dr. Sylwia Onacik-Gür
Prof. Dr. Katarzyna Marciniak-Lukasiak
Prof. Dr. Anna Zbikowska
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
  • food quality
  • food safety
  • nutritional value
  • analytical techniques

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Published Papers (4 papers)

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Research

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12 pages, 3205 KiB  
Article
Analysis of Nutritional Composition of the Pearl Oyster Pinctada radiata as a New Mediterranean “Bioresource” for Human Consumption
by John A. Theodorou, Vlasoula Bekiari, Xanthi Douvi, Alexis Ramfos and Ioannis Tzovenis
Appl. Sci. 2024, 14(21), 9757; https://doi.org/10.3390/app14219757 - 25 Oct 2024
Viewed by 1081
Abstract
Protein intake inadequacy has been considered to be one of the major nutritional problems worldwide for many years and it appears that this issue will continue to increase sharply in the coming decades. This deficiency can be partly overcome by the effective use [...] Read more.
Protein intake inadequacy has been considered to be one of the major nutritional problems worldwide for many years and it appears that this issue will continue to increase sharply in the coming decades. This deficiency can be partly overcome by the effective use of protein-rich bioresources such as mollusks. In the present study, the oyster Pinctada radiata, collected from the Aegean Sea, is fully nutritionally characterized as a new non-indigenous bioresource concerning mainly its protein, carbohydrate and fat composition during the different seasons of the year. The results showed that the protein content of the pearl oyster is at satisfactory levels, with its maximum value in winter and minimum in summer. On the contrary, its fat and carbohydrates are at low levels, with their maximum values in the summer period. Regarding the profile of fatty acids, polyunsaturated fats are in the highest proportion, which is very encouraging, as a diet rich in this kind of fat is desired. The entire nutritional profile of the studied oyster demonstrates its high nutritional value and supports its possible use as a “new” seafood source for human consumption in the Mediterranean. Full article
(This article belongs to the Special Issue New Insights into Food Analysis Methods)
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16 pages, 2072 KiB  
Article
The Rheology, Texture, and Molecular Dynamics of Plant-Based Hot Dogs
by Przemysław Łukasz Kowalczewski, Krzysztof Smarzyński, Jacek Lewandowicz, Paweł Jeżowski, Millena Ruszkowska, Martyna Maria Wróbel, Piotr Kubiak, Miroslava Kačániová and Hanna Maria Baranowska
Appl. Sci. 2024, 14(17), 7653; https://doi.org/10.3390/app14177653 - 29 Aug 2024
Cited by 1 | Viewed by 1782
Abstract
The rising demand for plant-based alternatives to traditional meat products has led to the development of plant-based sausages (PBSs) that closely mimic the texture and taste of their meat counterparts. This study investigates the rheological and textural properties, as well as proton molecular [...] Read more.
The rising demand for plant-based alternatives to traditional meat products has led to the development of plant-based sausages (PBSs) that closely mimic the texture and taste of their meat counterparts. This study investigates the rheological and textural properties, as well as proton molecular dynamics, of hot dog-type PBSs and batters used in their production. Various formulations were analyzed to understand how different ingredients and processing methods affect the characteristics of the final products. Our findings reveal that the incorporation of specific plant proteins and hydrocolloids significantly influences the rheological behavior and texture profile of sausages. The hardness of the samples ranged from 4.33 to 5.09 N/mm and was generally higher for the products with inorganic iron sources. Regarding the viscoelastic properties, all the samples showed larger values of the storage modulus than the loss modulus, which indicates their solid-like behavior. Additionally, the study utilized advanced proton nuclear magnetic resonance (NMR) techniques to elucidate the molecular dynamics within plant-based matrices, providing insights into water distribution and mobility. Key findings highlight the impact of different plant proteins and additives on the texture and stability of sausage analogs. Full article
(This article belongs to the Special Issue New Insights into Food Analysis Methods)
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11 pages, 1112 KiB  
Article
The Effect of Waxes on Rapeseed Oil Quality and Acrylamide Development in Potato Fries during Deep-Frying
by Sylwia Onacik-Gür, Stanisław Ptasznik, Urszula Siekierko and Magdalena Szczepańska
Appl. Sci. 2024, 14(17), 7578; https://doi.org/10.3390/app14177578 - 27 Aug 2024
Cited by 1 | Viewed by 1333
Abstract
This paper analyzed the effects of adding rice bran wax (RW) and beeswax (BW) to rapeseed oil as a deep-frying medium and the quality parameters of potato fries, including acrylamide contamination. It was found that the addition of RW and BW caused an [...] Read more.
This paper analyzed the effects of adding rice bran wax (RW) and beeswax (BW) to rapeseed oil as a deep-frying medium and the quality parameters of potato fries, including acrylamide contamination. It was found that the addition of RW and BW caused an increase in the oil’s acidity. However, oil deterioration based on peroxide values and fatty acid profiles did not differ very much from the oil without waxes. The study showed that the addition of rice bran wax at the level of 2.5 g/L of rapeseed oil was able to significantly decrease oil uptake in potato fries. The addition of waxes did not influence the color parameters in the first frying cycle; however, changes were observed later. The browning index indicated that 10 g of BW per liter may darken fries in comparison to rapeseed oil without additives. It was found that with an increase in wax content in the frying medium, potato fries contained more acrylamide. Full article
(This article belongs to the Special Issue New Insights into Food Analysis Methods)
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Review

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50 pages, 4453 KiB  
Review
Critical Review of Techniques for Food Emulsion Characterization
by Barbara Kupikowska-Stobba, Jacek Domagała and Mirosław M. Kasprzak
Appl. Sci. 2024, 14(3), 1069; https://doi.org/10.3390/app14031069 - 26 Jan 2024
Cited by 34 | Viewed by 17495
Abstract
Emulsions have garnered significant attention within a variety of industries, including pharmaceuticals, food production, and cosmetics. The importance of emulsions across these sectors is attributed to their versatility and unique properties, such as increased interfacial area and the ability to deliver compounds insoluble [...] Read more.
Emulsions have garnered significant attention within a variety of industries, including pharmaceuticals, food production, and cosmetics. The importance of emulsions across these sectors is attributed to their versatility and unique properties, such as increased interfacial area and the ability to deliver compounds insoluble in water or to mask the flavor of unpalatable ingredients. A comprehensive and precise assessment of the physicochemical properties, structural features, and stability of emulsions is an indispensable phase in the pursuit of new formulations and the improvement of manufacturing protocols. The characterization of emulsions encompasses an array of methodologies designed to determine their attributes, such as droplet size, distribution, concentration, surface charge, and others. In this review, we explore the techniques most frequently used to characterize emulsions and critically assess the significance each method holds in understanding the behavior and predicting the stability of emulsions. We elucidate the basic principles of these methods while emphasizing what information can be gathered from them, and how to effectively interpret this information to optimize the properties of emulsions, crucial from the standpoints of food and other industries, such as long-term stability and easy processing. Full article
(This article belongs to the Special Issue New Insights into Food Analysis Methods)
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