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Foods
Special Issues
Feature Review on Food Analytical Methods
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Feature Review on Food Analytical Methods

A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Food Analytical Methods".

Deadline for manuscript submissions: 30 December 2025 | Viewed by 2519

Special Issue Editor

Prof. Dr. Antonello Santini

E-Mail Website
Guest Editor
Department of Pharmacy, University of Napoli Federico II, Via D. Montesano 49, 80131 Napoli, Italy
Interests: food chemistry; safety; food safety; food supplements and functional foods; nutraceuticals; sustainability; novel foods; nano-nutraceuticals; recovery from byproducts of the agri-food area; formulation and assessing of novel nutraceuticals; food contaminants; contaminants; risk assessment; mycotoxins and secondary metabolites; chemistry and food education
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

It is my privilege to invite you to contribute a review paper dedicated to this Special Issue of Foods dedicated to “Food Analytical Methods”. This Special Issue will collect only reviews addressing, in particular, the novel and updated aspects of the food area, food analysis, and most updated approaches and methods. This area is attracting interest and impact in the research worldwide due to the newest technical and analytical approaches available and to the possible impact and new valuable information made available to assess food quality, contaminants, novel food analysis, nanotechnology approach to food nutrients, authenticity, recovery, sustainability, and traceability. The relevance of the topic is corroborated by the new methodologies and instrumental approaches, which are continuously being developed and exploited, and also by the validation of the methods of analysis. The expected review manuscripts should include all analytical, technology, and methodology aspects, dedicated specifically to the food broad area. These may include, but not exclusively, the application and development of analytical methods, optimization, validation, and all aspects involved in the field of food analysis, as well as laboratory research impacting on food quality, traceability, safety, sustainability, green approaches, and nanotechnological approaches.

Prof. Dr. Antonello Santini
Guest Editor

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 analysis
  • novel analytical approaches
  • food quality
  • authenticity
  • recovery
  • green analytical approach
  • sustainability
  • method validation
  • traceability
  • nanotechnological approach
  • safety
  • contaminants

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Further information on MDPI's Special Issue policies can be found here.

Published Papers (2 papers)

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Review

42 pages, 1954 KiB  
Review
Beyond Meat Substitution: A Multifaceted Review of Plant-Based and Alternative Proteins, from Environmental Impact to Analytical Technologies
by Abel Navarré, Leonardo Musto and Tiago Nazareth
Foods 2025, 14(13), 2312; https://doi.org/10.3390/foods14132312 - 30 Jun 2025
Viewed by 975
Abstract
The escalating environmental and health concerns regarding conventional meat consumption have intensified the global search for sustainable dietary alternatives. Plant-based foods and meat substitutes have emerged as promising solutions. These products aim to replicate the sensory and nutritional attributes of meat while mitigating [...] Read more.
The escalating environmental and health concerns regarding conventional meat consumption have intensified the global search for sustainable dietary alternatives. Plant-based foods and meat substitutes have emerged as promising solutions. These products aim to replicate the sensory and nutritional attributes of meat while mitigating ecological impacts. This review examined the current scenario of plant-based foods and meat substitutes, focusing on their environmental footprints, health implications, innovative ingredient developments, consumer acceptance, and the use of analytical tools in quality control. Life cycle assessments indicate that plant-based foods and meat substitutes significantly reduce greenhouse gas emissions, land use, and water consumption compared to animal-based products. These alternatives offer benefits like lower saturated fat. However, they still struggle to match the amino acid composition of meat. Consumer acceptance is influenced by factors including taste, texture, and cultural perceptions, and still requires sensory improvement. Innovations in ingredient sourcing, like the use of legumes, mycoproteins, and fermentation-derived components, are enhancing product quality and diversity. Furthermore, analytical tools such as electronic noses, electronic tongues, spectroscopy, and chemometric methods ensure product consistency and fulfill consumer expectations. By synthesizing interdisciplinary insights, this review offers an integrated perspective to guide future research and development in the field of meat alternatives. Full article
(This article belongs to the Special Issue Feature Review on Food Analytical Methods)
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40 pages, 769 KiB  
Review
Nutritional Value, Ethnopharmacology, Chemistry, and Biological Activities of Species of the Genus Cnidoscolus: An Updated Review
by Joice Barbosa do Nascimento, José Jonas Ferreira Viturino, Maria Alice Macêdo Ribeiro and José Galberto Martins da Costa
Foods 2025, 14(12), 2092; https://doi.org/10.3390/foods14122092 - 13 Jun 2025
Viewed by 693
Abstract
Species belonging to the genus Cnidoscolus have been widely recognized for their diverse applications, including forage, oil production, latex, ornamental purposes, medicinal uses, and as nutritional sources. This study aimed to compile up-to-date information on the chemical, nutritional, and ethnopharmacological aspects, as well [...] Read more.
Species belonging to the genus Cnidoscolus have been widely recognized for their diverse applications, including forage, oil production, latex, ornamental purposes, medicinal uses, and as nutritional sources. This study aimed to compile up-to-date information on the chemical, nutritional, and ethnopharmacological aspects, as well as the biological activities, of Cnidoscolus species, offering a critical overview of the current advancements in research on these plants. The reviewed literature indicates that Cnidoscolus species hold significant traditional use value, particularly in the treatment of conditions such as cancer, diabetes, and disorders affecting the uterus, prostate, ovaries, and kidneys, in addition to menstrual disturbances, inflammation, and general pain. Scientifically, their efficacy has been demonstrated in several contexts, including antinociceptive, antibacterial, anti-inflammatory, cytotoxic, antiproliferative, hypoglycemic, and antioxidant activities, among others. Additionally, certain species like C. aconitifolius have shown potential for human consumption, with leaves being eaten raw or cooked, while C. quercifolius demonstrates nutritional value in its seeds, which can be utilized in the development of functional foods. However, further studies are needed to focus on the isolation and characterization of bioactive compounds found in these species, as well as deeper investigations into the molecular and cellular mechanisms underlying their biological activities and assessments of the safety of long-term consumption in both humans and animals. Moreover, more extensive clinical and preclinical studies are essential to validate the proposed therapeutic effects and to support the safe and effective inclusion of these species in conventional treatment regimens. Full article
(This article belongs to the Special Issue Feature Review on Food Analytical Methods)
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