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Novel Research on Safety Detection and Quality Control of Food

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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 (20 March 2025) | Viewed by 32225

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Special Issue Editors

Dr. Natalia Casado Navas

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Departamento de Tecnología Química y Ambiental, Universidad Rey Juan Carlos, 28933 Móstoles, Spain
Interests: contaminants; bioactive compounds; natural toxins; miniaturization; microextraction; sample preparation; liquid chromatography; mass spectrometry; novel sorbents; analytical methods
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Prof. Dr. Isabel Sierra Alonso

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Prof. Dr. Sonia Morante Zarcero

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ESCET—Departamento de Tecnología Química y Ambiental, Universidad Rey Juan Carlos, 28933 Móstoles, Spain
Interests: contaminants; bioactive compounds; natural toxins; sample preparation; novel materials as sorbents; miniaturization; microextraction; liquid chromatography; mass spectrometry; validated analytical methods; electrochemical sensors; food control; food quality
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

Today, consumers are becoming more aware of and concerned about what they eat. For this reason, assuring food safety, quality, and authenticity are the main concerns within the food field, leading to new challenges to ensure consumer health and meet their demands. As a result, it is necessary to develop advanced analytical strategies to improve the determination of these parameters in the different foodstuff, meeting the requirements established in international guidelines, such as sensitivity, selectivity, cost effectiveness, and sustainability.

This Special Issue aims to show new potential analytical applications to evaluate and improve food safety, quality, or authenticity through the development of quick, sensitive, selective, and environmentally friendly methodologies. We invite authors to submit original and innovative research articles or comprehensive review papers on this topic. Research areas may include (but are not limited to) determination of concerning contaminants in different food matrices, occurrence of potential bioactive compounds for development of functional foods, evaluation of biomarkers to ensure food authenticity, and improvements in food sample preparation and analysis. Papers that address the development of microextraction analytical procedures in food samples are also welcome.

We look forward to receiving your contributions.

Dr. Natalia Casado Navas
Prof. Dr. Isabel Sierra Alonso
Prof. Dr. Sonia Morante Zarcero
Guest Editors

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Keywords

food contaminants
bioactive compounds
biomarkers
analytical procedures
functional foods
food sample preparation
green methodologies
microextraction
food control

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Published Papers (10 papers)

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Research

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31 pages, 11300 KiB

Open AccessArticle

Computerized Penetrometry Methodology Assisted by Advanced Algorithms Applied in the Multi-Dimensional Analysis of the Rheology of Mold-Ripened Cheeses

by George Ipate, Gratiela Florinela Pana and Filip Ilie

Appl. Sci. 2024, 14(18), 8429; https://doi.org/10.3390/app14188429 - 19 Sep 2024

Viewed by 1039

Abstract

The main objective of this study is to understand the rheological behavior of various types of cheeses with mold subjected to multiple stresses during processing/handling, transport, or storage, aiming to maintain or even improve product quality, using computer-assisted penetration methods and advanced regression algorithms. Uniaxial penetration tests with a cone at a constant speed were conducted using a universal Hounsfield testing equipment connected to a computer to analyze the texture behavior (tangential stress, flow index, apparent viscosity) of four of the most common types of cheese with mold depending on the cone’s tip angle (9, 19, and 90 degrees) and penetration speed (12, 30, and 60 mm/min). From the results obtained for the four categories of mold cheeses (Brie, Camembert, Dorblue, and Roquefort), the amplitude of the speed and angle of penetration were considered as the main influencing factors for the shear deformation (τ_c), flow index (K_f), and apparent viscosity (η_a). The moisture and firmness of mold cheeses are closely linked and depend on the type of mold, the maturation process, or storage conditions. Careful control of these factors is essential to achieve the desired texture and taste characteristics in cheeses with mold. Full article

(This article belongs to the Special Issue Novel Research on Safety Detection and Quality Control of Food)

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15 pages, 7359 KiB

Open AccessArticle

Quality Grading of Dried Abalone Using an Optimized VGGNet

by Yansong Zhong, Hongyue Lin, Jiacheng Gan, Weiwei You, Jia Chen and Rongxin Zhang

Appl. Sci. 2024, 14(13), 5894; https://doi.org/10.3390/app14135894 - 5 Jul 2024

Viewed by 998

Abstract

As living standards have improved, consumer demand for high-quality dried abalone has increased. Traditional abalone grading is achieved through slice analysis (sampling analysis) combined with human experience. However, this method has several issues, including non-uniform grading standards, low detection accuracy, inconsistency between internal and external quality, and high loss rate. Therefore, we propose a deep-learning-aided approach leveraging X-ray images that can achieve efficient and non-destructive internal quality grading of dried abalone. To the best of our knowledge, this is the first work to use X-ray to image the internal structure of dried abalone. The work was divided into three phases. First, a database of X-ray images of dried abalone was constructed, containing 644 samples, and the relationship between the X-ray images and the internal quality of the dried abalone was analyzed. Second, the database was augmented by image rotation, image mirroring, and noise superposition. Subsequently, a model selection evaluation process was carried out. The evaluation results showed that, in a comparison with models such as VGG-16, MobileNet (Version 1.0), AlexNet, and Xception, VGG-19 demonstrated the best performance in the quality grading of dried abalone. Finally, a modified VGG-19 network based on the CBAM was proposed to classify the quality of dried abalone. The results show that the proposed quality grading method for dried abalone was effective, achieving a score of 95.14%, and outperformed the competitors, i.e., VGG-19 alone and VGG-19 with the squeeze-and-excitation block (SE) attention mechanism. Full article

(This article belongs to the Special Issue Novel Research on Safety Detection and Quality Control of Food)

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19 pages, 1434 KiB

Open AccessArticle

Physicochemical Properties and Sensory Attributes of Cold-Pressed Camelina Oils from the Polish Retail Market

by Monika Momot, Barbara Stawicka and Aleksandra Szydłowska-Czerniak

Appl. Sci. 2023, 13(3), 1924; https://doi.org/10.3390/app13031924 - 2 Feb 2023

Cited by 4 | Viewed by 2391

Abstract

Cold-pressed camelina oil (CPCO) is exceptional seed oil with a unique fatty acid profile promoting health and wellness. Therefore, this work focused on estimating and comparing the physicochemical properties and sensory quality of eight CPCO samples available on the Polish market. All analyzed oils were rich in α-linolenic acid (ALA = 29.91–36.27%) and contained low amounts of saturated fatty acids (SAFA = 10.61–12.20%). Oxidative stability of the studied CPCO samples, using the Rancimat test, ranged between 4.8 and 6.8 h, while peroxide (PV = 0.58–4.61 meq O₂/kg) and anisidine (AnV = 0.15–1.60) values differed significantly. Moreover, the water and volatile matter contents (WVMC = 0.05–0.17%) and phosphorus level (P = 3.03–13.58 mg/kg) were monitored in commercial CPCO samples. Low concentrations of polycyclic aromatic hydrocarbon contaminants (Σ4PAHs = 0.72–7.22 μg/kg) were established in all oils. A quantitative descriptive analysis (QDA) was developed to characterize the sensory properties of eight CPCO samples. Six oil samples had high overall sensory quality (OSQ > 4.0), but OSQ < 3.5 was an unacceptance sensory quality for two of the oils. The developed lexicon might be used in the oil industry to monitor product quality, sensory profiling of new product development, and benchmark competitors’ samples. Full article

(This article belongs to the Special Issue Novel Research on Safety Detection and Quality Control of Food)

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11 pages, 460 KiB

Open AccessArticle

Hg Content in EU and Non-EU Processed Meat and Fish Foods

by Vincenzo Nava, Giuseppa Di Bella, Francesco Fazio, Angela Giorgia Potortì, Vincenzo Lo Turco and Patrizia Licata

Appl. Sci. 2023, 13(2), 793; https://doi.org/10.3390/app13020793 - 6 Jan 2023

Cited by 15 | Viewed by 3308

Abstract

Mercury is one of the most dangerous toxic elements. Fresh food is the primary source of Hg exposure for humans. However, since processed foods are also a fundamental part of the food system, continuous monitoring of this contaminant in processed products is necessary to safeguard consumer health. The purpose of this study was to determine the Hg content using a direct mercury analyzer (DMA-80) in different processed food products (beef, pork, poultry, shellfish, and fish species) of EU and non-EU origin purchased in supermarkets and ethnic food shops in Messina (Italy). The results obtained were variable and correlated with the different types of food matrix. Low mercury levels were obtained for beef, pork, and poultry products, ranging from <LOQ for most samples to 3.727 µg/Kg. Higher concentrations were, however, obtained for fish species (9.249–290.211 µg/Kg). The mercury content was below the maximum levels specified in Regulation No 1881/2006 as amended. Percentage of Tolerable Weekly Intake (TWI) values of total Hg were evaluated in accordance with the European Food Safety Authority (EFSA). The results showed that some of the pelagic species of the genus Thunnus thynnus exceeded the TWI values. Full article

(This article belongs to the Special Issue Novel Research on Safety Detection and Quality Control of Food)

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16 pages, 1708 KiB

Open AccessArticle

Study of the Phenolic Compound Profile of Arbutus unedo L. Fruits at Different Ripening Stages by HPLC-TQ-MS/MS

by Sergio Izcara, Sonia Morante-Zarcero, Natalia Casado and Isabel Sierra

Appl. Sci. 2021, 11(24), 11616; https://doi.org/10.3390/app112411616 - 7 Dec 2021

Cited by 9 | Viewed by 3172

Abstract

Arbutus unedo L. berries have traditionally been used as edible and medicinal fruits in folk medicine for the treatment of some pathologies. Besides their good nutritional properties, these berries are rich in bioactive compounds. Accordingly, a HPLC-triple quadrupole (TQ)-MS/MS method was developed and validated for the first time to characterize the changes produced in the phenolic composition profile of A. unedo L. fruits through three ripening stages. Several hydroxycinnamic and hydroxybenzoic acids were detected, gallic acid being the highest phenolic acid quantified. Quercetin, quercetin-3-β-glucoside, rutin, and kaempferol were found in similar amounts at the different maturity stages. High amounts of (+)-catechin, procyanidin B2, epigallocatechin, and (−)-epigallocatechin gallate were observed in the unripe fruits. Naringin and vitexin were also quantified. Stilbenes, such as trans-resveratrol and trans-piceid, were identified for the first time in these fruits. Total phenolic compounds, total anthocyanin compounds, and radical scavenging activity were also determined in the fruits harvested at different years in several locations of the Iberian Peninsula at different ripening stages. The results confirmed that these fruits are an excellent source of these bioactive compounds (mainly flavanols) with high antioxidant activity, which could be used as a new source for preparation of nutraceutical or functional foods. Full article

(This article belongs to the Special Issue Novel Research on Safety Detection and Quality Control of Food)

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12 pages, 1561 KiB

Open AccessArticle

Oxidative Stability of Long-Chain Fatty Acids with Different Unsaturation Degrees into Layered Double Hydroxides

by Francesca Blasi, Claudia Chiesi, Roberto Spogli, Lina Cossignani and Morena Nocchetti

Appl. Sci. 2021, 11(15), 7035; https://doi.org/10.3390/app11157035 - 30 Jul 2021

Cited by 5 | Viewed by 2525

Abstract

Nowadays, there is increasing evidence that the intake of essential fatty acids (FAs) and oleic acid has high nutritional importance. However, the vulnerability of these FAs to oxidation deserves special attention. FA oxidation may be avoided or delayed by intercalation of its anionic form in inorganic matrices as layered double hydroxides (LDH). Thus, the aim of the study was to evaluate the protective effects of MgAl LDH towards oleate (O), linoleate (L) and α-linolenate (Ln) degradation. The incorporation and the loading of different FAs in anionic form in LDH was determined by X-ray diffraction and thermogravimetric analysis (TGA), respectively. In order to study the selectivity of LDH towards the FA, the inorganic solid was equilibrated with a mixture of O, L and Ln (1:1:1). TGA and gas chromatography showed that Ln was preferentially intercalated. Free FA (FFA) and intercalated FA (IFA) were heated at 40 °C in the dark and then analyzed weekly for a maximum of 42 days. Their oxidative stability was evaluated by monitoring the primary and secondary oxidative compounds. The volatile compounds were determined by solid-phase microextraction, coupled with gas chromatography–mass spectrometry. Peroxide values were higher in FFA samples than in IFA samples, such as hexanal and trans,trans-2,4-heptadienal % contents. The results showed the potential of LDH intercalation for FA preservation from oxidative modification. Full article

(This article belongs to the Special Issue Novel Research on Safety Detection and Quality Control of Food)

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11 pages, 671 KiB

Open AccessFeature PaperArticle

Evaluation of the Occurrence of Phthalates in Plastic Materials Used in Food Packaging

by Rosa Perestrelo, Catarina L. Silva, Manuel Algarra and José S. Câmara

Appl. Sci. 2021, 11(5), 2130; https://doi.org/10.3390/app11052130 - 27 Feb 2021

Cited by 22 | Viewed by 4363

Abstract

Phthalates are multifunctional synthetic chemicals found in a wide array of consumer and industrial products, mainly used to improve the mechanical properties of plastics, giving them flexibility and softness. In the European Union, phthalates are prohibited at levels greater than 0.1% by weight in most food packaging. In the current study, headspace solid-phase microextraction (HS-SPME) combined with gas chromatography-mass spectrometry (GC-MS) was optimized, through the multivariate optimization process, and validated to evaluate the occurrence of four common phthalates, di-iso-butyl phthalate (DIBP), butyl-benzyl phthalate (BBP), di-n-octyl phthalate (DOP), and 2,2,4,4-tetrabromodiphenyl (BDE), in different food packaging. The best extraction efficiency was achieved using the polydimethylsiloxane/divinylbenzene (PDMS/DVB) fiber at 80 °C for 30 min. The validated method showed good linearity, precision (RSD < 13%), and recoveries (90.2 to 111%). The limit of detection (LOD) and of quantification (LOQ) ranged from 0.03 to 0.08 µg/L and from 0.10 to 0.24 µg/L, respectively. On average, the phthalates concentration varied largely among the assayed food packaging. DIBP was the most predominant phthalate in terms of occurrence (71.4% of analyzed simples) and concentration (from 3.61 to 10.7 μg/L). BBP was quantified in only one sample and BDE was detected in trace amounts (<LOQ) in only two samples. Full article

(This article belongs to the Special Issue Novel Research on Safety Detection and Quality Control of Food)

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Review

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23 pages, 589 KiB

Open AccessReview

Advancements in Analytical Strategies for Authentication and Quality Control of Grappa and Wine Brandy with Geographical Indications

by Silvia Arduini and Fabio Chinnici

Appl. Sci. 2024, 14(17), 8092; https://doi.org/10.3390/app14178092 - 9 Sep 2024

Cited by 2 | Viewed by 1712

Abstract

In recent years, food authentication has acquired significant importance due to the increase in the incidence of fraud and counterfeiting. Alcoholic beverages are among the food products most susceptible to these kinds of illicit practices due to their high commercial value. In the EU alone, there are 47 categories of spirit drinks and approximately 250 geographical indications (GIs). The production and labeling of GIs are strictly regulated, and developing analytical procedures that can ensure compliance with the legislation is essential to guarantee the typicality of these products. The aim of this review is to summarize the most relevant analytical techniques used for the authentication and quality control of two well-renowned GIs: “Grappa” and wine brandy. It considers the last decade of advancements for both conventional targeted chromatographic techniques and less common methods mainly based on spectrometry coupled with chemometrics for quick and non-destructive discrimination of samples. Novel approaches and future perspectives are also highlighted. Full article

(This article belongs to the Special Issue Novel Research on Safety Detection and Quality Control of Food)

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25 pages, 2240 KiB

Open AccessFeature PaperReview

Exploring the Potential of Microextraction in the Survey of Food Fruits and Vegetable Safety

by Cristina V. Berenguer, Laura García-Cansino, María Ángeles García, María Luisa Marina, José S. Câmara and Jorge A. M. Pereira

Appl. Sci. 2023, 13(12), 7117; https://doi.org/10.3390/app13127117 - 14 Jun 2023

Cited by 5 | Viewed by 2010

Abstract

The increasing demand for food to feed an exponentially growing population, the fast evolution of climate changes, how global warming affects soil productivity, and the erosion of arable lands, create enormous pressure on the food chain. This problem is particularly evident for fresh fruits and vegetables that have a short shelf life. For this reason, food safety precautions are not always a priority and they are often overused to increase the productivity and shelf life of these food commodities, causing concerns among consumers and public authorities. In this context, this review discusses the potential of microextraction in comparison to conventional extraction approaches as a strategy to improve the survey of food safety requirements. Accordingly, selected examples reported in the literature in the last five years will focus on the detection and quantification of pesticides, antibiotics, hormones, and preservatives in fresh fruits and vegetables using different extraction approaches. Overall, the use of microextraction techniques to survey the presence of contaminants in the food chain is very advantageous, involving simpler and faster protocols, reduced amounts of solvents and samples, and consequently, reduced waste produced during analysis while conserving a high potential for automation. Additionally, this higher greener profile of the microextraction techniques will boost a progressive substitution of conventional extraction approaches by microextraction processes in most analytical applications, including the survey of food chain safety. Full article

(This article belongs to the Special Issue Novel Research on Safety Detection and Quality Control of Food)

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19 pages, 1730 KiB

Open AccessReview

Application of the QuEChERS Strategy as a Useful Sample Preparation Tool for the Multiresidue Determination of Pyrrolizidine Alkaloids in Food and Feed Samples: A Critical Overview

by Natalia Casado, Sonia Morante-Zarcero and Isabel Sierra

Appl. Sci. 2022, 12(9), 4325; https://doi.org/10.3390/app12094325 - 25 Apr 2022

Cited by 25 | Viewed by 8685

Abstract

The identification of concerning high levels of pyrrolizidine alkaloids (PAs) in a wide variety of food products has raised the occurrence of these natural toxins as one of the main current issues of the food safety field. Consequently, a regulation with maximum concentration levels of these alkaloids has recently been published to monitor their occurrence in several foodstuffs. According to legislation, the analytical methodologies developed for their determination must include multiresidue extractions with high selectivity and sensitivity, as a set of 21 + 14 PAs should be simultaneously monitored. However, the multiresidue extraction of these alkaloids is a difficult task due to the high complexity of food and feed samples. Accordingly, although solid-phase extraction is still the technique most widely used for sample preparation, the QuEChERS method can be a suitable alternative for the simultaneous determination of multiple analytes, providing green extraction and clean-up of samples in a quick and cost-effective way. Hence, this review proposes an overview about the QuEChERS concept and its evolution through different modifications that have broadened its applicability over time, focusing mainly on its application regarding the determination of PAs in food and feed, including the revision of published works within the last 11 years. Full article

(This article belongs to the Special Issue Novel Research on Safety Detection and Quality Control of Food)

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