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

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

Deadline for manuscript submissions: 31 December 2025 | Viewed by 1647

Special Issue Editors

Dr. Vincenzo Lo Turco

E-Mail Website
Guest Editor
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
Special Issues, Collections and Topics in MDPI journals
Dr. Angela Giorgia Potorti

E-Mail Website
Guest Editor
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
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

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 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. 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 (2 papers)

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Research

18 pages, 6387 KiB  
Article
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
Viewed by 375
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 [...] Read more.
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 KiB  
Article
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
Viewed by 918
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 [...] Read more.
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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