Foodomics: Food Authentication, Processing and Nutrition

In the last years, foodomics techniques saw an exceptional emergence owing to the implementation, progression, and development of new tools and technologies. Foodomics rapidly evolved as an innovative scientific discipline able to provide a comprehensive evaluation of food and nutrition through the use of modern omics techniques, including proteomics, peptidomics, and metabolomics. Foodomics techniques provide appropriate technical solutions for a variety of food science applications, finding application in different areas: food authentication and profiling, food quality and safety, food processing and digestion, identification of bioactive compounds, nutrition, and human health. Proteomics has been widely used to evaluate food authenticity and adulteration, and peptidomics has been essential in the study of new bioactive peptides generated by food processing (i.e., fermentation and cooking) and digestion. Once released, these small motifs, originally encrypted in the parent proteins, may exert several biological activities (anti-hypertensive, immunomodulatory, anti-diabetic, anti-microbial, etc.). Phenolic compounds are well-known and thoroughly studied molecules that are widespread in the plant kingdom and vegetable foods. They are able to exert several beneficial effects on human health (anti-carcinogenic, anti-atherogenic, anti-inflammatory, and vasodilatory activities). In this sense, several works have underlined how a metabolomic approach is pivotal to understanding the mechanisms of action of these bioactive compounds both in vitro and in vivo. This Special Issue attempts to collect research and review papers focusing on all the possible applications of foodomics techniques (proteomics, peptidomics, and metabolomics) in food science and nutrition. Moreover, papers addressed to the field of bioactive compounds (e.g., bioactive peptides and phenolic compounds) are welcomed, with a special emphasis on the connection between bioactive compounds and human health.

Prof. Dr. Davide Tagliazucchi
Dr. Serena Martini
Guest Editors

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