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Characterization of Food Products for Quality and Safety Control: 2nd Edition

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A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Food Quality and Safety".

Deadline for manuscript submissions: closed (31 December 2025) | Viewed by 9458

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Dr. Vincenzo Lo Turco

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Department of Biomedical and Dental Sciences and of Morphological and Functional Imagines, University of Messina, V.le G. Palatucci, 98168 Messina, Italy
Interests: food chemistry; food control; food safety; food contaminants; risk assessment; vegetal products; animal products; statistical analysis; traceability
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Dr. Angela Giorgia Potorti

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Dear Colleagues,

Today, consumers are increasingly aware of the quality of their food. The quality of food products is closely related to their characterization based on food origin, food composition, and bioactive compounds including phenolic acids, carotenoids, and vitamins. Ensuring the absence of natural toxic compounds as well as microbiological and chemical contaminants is a basic requirement for food safety. In the specific case of traditional products (protected designation of origin and protected geographical indication), characterization is necessary to guarantee the difference in quality between certified and non-certified products. Several approaches, including analytical methods and instruments (chromatographic techniques, mass spectrometry and its hyphenated techniques, nuclear magnetic resonance spectroscopy, etc.), can be used for quality and safety assessment. Therefore, there is a clear need for studies to determine the presence, amount, and health effects of nutrients and bioactive compounds, as well as the levels of organic and inorganic contaminants in foods. Moreover, we encourage the submission of manuscripts to this Special Issue that address the characterization and control of the quality of food products via the development of innovative strategies and by means of consolidated analytical methods.

Dr. Vincenzo Lo Turco
Dr. Angela Giorgia Potorti
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 250 words) can be sent to the Editorial Office for assessment.

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. Foods 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 2900 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 characterization
food quality
food composition
bioactive compounds
food safety
contaminants
analytical methods
traditional products
novel food

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Published Papers (5 papers)

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Research

23 pages, 380 KB

Open AccessArticle

Safety of Commercial Cod Products and Potential Impact on Consumers

by Vincenzo Nava, Angela Giorgia Potortì, Vincenzo Lo Turco, Irene Maria Spanò, Roberto Sturniolo and Giuseppa Di Bella

Foods 2026, 15(7), 1202; https://doi.org/10.3390/foods15071202 - 2 Apr 2026

Viewed by 404

Abstract

This study examines the safety of commercial cod products by analysing the elemental profile and biogenic amine content of ten types of cod (fresh and processed) purchased in Messina and determining the intake of inorganic elements. The results demonstrate the influence of processing techniques on the content of essential and toxic elements, as well as biogenic amines, in processed products compared to fresh products. Histamine content was consistently below the permitted maximum. All species were found to be good sources of macronutrients (Ca, K, Mg, P and Na) and moderate sources of certain micronutrients (Fe, Zn, Cu and Se). However, some toxic elements (Cd and As) showed high concentrations, often exceeding reference limits. Assuming an average daily cod consumption of 100 g, some products exceeded the daily requirement for certain inorganic elements (As, Na, P, Se). Therefore, reducing the daily intake of these products would be advisable to mitigate potential toxicological risks. These findings help to define the safety profile of cod-based products, which are now commonly present in our diet. They also confirm the need for constant monitoring to ensure consumer protection in an ever-evolving market. Full article

(This article belongs to the Special Issue Characterization of Food Products for Quality and Safety Control: 2nd Edition)

22 pages, 3511 KB

Open AccessArticle

Untargeted Metabolomics Reveals Raw Material Geographic Origin as a Key Factor Shaping the Quality of Ginger-Derived Exosome-like Nanovesicles

by Zhuo Chen, Xinyi Zhang, Liuliu Luo, Qiang Liu, Pingduo Chen, Jinnian Peng, Fangfang Min, Yunpeng Shen, Jingjing Li, Yongning Wu and Hongbing Chen

Foods 2026, 15(2), 408; https://doi.org/10.3390/foods15020408 - 22 Jan 2026

Viewed by 684

Abstract

A major challenge for food-derived bio-nanomaterials is achieving consistent and predictable functional properties to ensure their quality. Ginger-derived exosome-like nanovesicles (GELNs) serve as an ideal model for this challenge, yet the impact of ginger geographical origin on GELNs remains unknown. This study aims to establish a quality control framework for food-derived bio-nanomaterials. GELNs were comprehensively analyzed. Untargeted metabolomics identified differential metabolites, which were then screened for correlation with antioxidant capacity. Machine learning was employed to pinpoint potential quality markers, and Kyoto Encyclopedia of Genes and Genomes enrichment analysis highlighted key metabolic pathways. Significant variations in physicochemical properties and bioactivities were observed. We identified 190 differential compounds and established a panel of 6 potential quality markers. Enrichment analysis revealed eight key pathways, with “microbial metabolism in diverse environments” and “galactose metabolism” being most prominent. The quality marker mollicellin I (derived from Chaetomium brasiliense) provided empirical support linking GELNs quality to geography-specific microbiota. Our findings provide evidence that the geographic origin of raw materials is a primary determinant of GELNs quality, based on a systematic analysis of their chemical and functional properties. We develop a transferable quality control framework, laying the groundwork for producing superior natural food-derived nanomaterials. Full article

(This article belongs to the Special Issue Characterization of Food Products for Quality and Safety Control: 2nd Edition)

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24 pages, 2740 KB

Open AccessArticle

Effect of Non-Thermal Atmospheric Cold Plasma on Surface Microbial Inactivation and Quality Properties of Fresh Herbs and Spices

by Emel Özdemir, Pervin Başaran, Sehban Kartal and Tamer Akan

Foods 2025, 14(21), 3617; https://doi.org/10.3390/foods14213617 - 23 Oct 2025

Cited by 1 | Viewed by 1509

Abstract

Culinary herbs and spices are highly valued for their contribution to aroma, color, and overall flavor in traditional foods. Microbial inactivation in fresh herbs and spices is challenging due to their complex surface structures and dense natural microflora, which limit the effectiveness of conventional methods. Atmospheric cold plasma (ACP) is an innovative non-thermal technology with potential applications in the fresh spice industry. This study investigates the efficacy of ACP, generated using a practical, simple, and original system that allows uniform treatment without complex equipment, on microbial inactivation and quality attributes of fresh spices. Treatments of 1 and 3 min were applied, and their effects on natural microflora, Escherichia coli, and Pseudomonas syringae spp. were evaluated on the first day and after 7 days of storage. Results showed that 3 min treatments achieved higher reductions in natural microflora (2.91 log CFU g⁻¹), E. coli (2.76 log CFU g⁻¹), and P. syringae spp. (2.24 log CFU g⁻¹) compared to 1 min treatments (1.87, 1.93, and 1.65 log CFU g⁻¹, respectively). Different herbs exhibited varying responses to ACP, reflecting differences in leaf structure and chemical composition, which highlights the need for tailored treatment strategies. ACP treatment did not significantly affect water activity, color, or moisture content (except for rosemary, bay leaf, and thyme), nor total anthocyanin content (TAA), total phenolic content (TPC), total antioxidant capacity (TAC), or total flavonoid content (TFC). However, total chlorophyll content (TCC) and pH increased significantly in most samples (except rosemary and dill). Scanning electron microscopy (SEM) revealed that the tissue integrity of rosemary and mint was affected by ACP, although more than 50% of carvone in mint was preserved, and its concentration increased. The observed microbial reductions and 3–8-day shelf-life extension suggest meaningful improvements in safety and storage stability for industrial applications. Overall, ACP demonstrates promise as a safe, efficient, and scalable alternative to conventional decontamination methods, with broad potential for enhancing the quality and shelf life of fresh spices. Full article

(This article belongs to the Special Issue Characterization of Food Products for Quality and Safety Control: 2nd Edition)

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18 pages, 6387 KB

Open AccessEditor’s ChoiceArticle

Evaluation of Washing with Sodium Hypochlorite, Ultraviolet Irradiation, and Storage Temperature on Shell Egg Quality During Storage

by Hui-Chuan Yu, I-Chi Chen and Fa-Jui Tan

Foods 2025, 14(13), 2156; https://doi.org/10.3390/foods14132156 - 20 Jun 2025

Cited by 6 | Viewed by 3139

Abstract

Shell eggs are susceptible to fecal contamination, facilitating the adhesion of microorganisms to the eggshell surface. The consumption of such eggs, especially when unwashed or raw, poses potential health risks to consumers. This study aimed to evaluate the effects of unwashed control, sodium hypochlorite (NaOCl) sanitization (150 ppm), and the combination of NaOCl and ultraviolet (UV) sanitization on the quality of eggs stored at varying temperatures over a four-week period. The findings demonstrated that NaOCl sanitization alone reduced surface bacterial counts by 1.23 log₁₀ CFU/mL, while the combination of NaOCl and UV-C irradiation achieved a greater reduction of 1.48 log₁₀ CFU/mL compared to the unwashed group. After two weeks of storage, unwashed egg groups (UC and UR) exhibited higher eggshell strength compared to NaOCl-sanitized groups (p < 0.05); however, this did not significantly influence internal contamination. Prolonged storage, particularly under refrigeration, led to increased hydroxyl (OH) group peak intensities on the eggshell, indicating dehydration and the formation of fissures in the cuticle. Elevated storage temperatures and extended durations adversely affected egg quality, whereas UV treatment did not have a detrimental impact. In conclusion, to ensure the safety and quality of shell eggs, it is recommended that they undergo NaOCl sanitization, UV irradiation, and be stored under refrigerated conditions. Full article

(This article belongs to the Special Issue Characterization of Food Products for Quality and Safety Control: 2nd Edition)

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20 pages, 2348 KB

Open AccessArticle

Increased Temperature Effects During Fruit Growth and Maturation on the Fruit Quality, Sensory and Antioxidant Properties of Raspberry (Rubus idaeus L.) cv. Heritage

by Francisca Aguilar, Martina Salazar, Lida Fuentes, Daniel Calderini, Alejandro Jerez and Carolina Contreras

Foods 2025, 14(7), 1201; https://doi.org/10.3390/foods14071201 - 29 Mar 2025

Cited by 8 | Viewed by 2950

Abstract

Red raspberries are valued for their color, flavor, and health-promoting organic compounds, which may be affected by increased temperatures due to climate change. This work aimed to provide new information on the response of raspberry cv. “Heritage” to thermal increase and its impact on fruit quality and perceived flavor. The study was conducted during two seasons in two locations with contrasting agroclimatic conditions. A zone with high background temperatures (central orchard) and low background temperatures (southern orchard) were studied. The treatments were three heating chambers installed at the fruit set, increasing the ambient temperature by ~4 °C, and untreated controls. Heat-treated raspberries were larger than the controls but showed softer fruit. Soluble solids were lower in treated fruit, while titratable acidity did not show a consistent pattern between treatments or orchards. Flavonoid content and anthocyanins did not present a clear pattern for both orchards and seasons. Heated raspberries had lower vitamin C in both years and orchards. The sensory analysis revealed differences only in color uniformity in the heated fruit from the central zone. Increased temperatures will affect the quality and nutritional aspects of the raspberries; however, at a sensory level, these changes may not be perceived. Full article

(This article belongs to the Special Issue Characterization of Food Products for Quality and Safety Control: 2nd Edition)

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