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Recent Research and Application of Biochemical Determinations and Analytical Technologies...
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Recent Research and Application of Biochemical Determinations and Analytical Technologies in Foods

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

Deadline for manuscript submissions: closed (15 April 2025) | Viewed by 3993

Special Issue Editor

Dr. Xiaojun Bian

E-Mail Website
Guest Editor
College of Food Science & Technology, Shanghai Ocean University, Shanghai 201306, China
Interests: optical and electrochemical sensors; detection; food safety
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

Biochemical analysis and determination methods have always been important tools and key instruments for ensuring food safety, quality and nutritional value. Biochemical analysis of food, as a discipline that combines food science and chemistry, can be used to determine (identify, quantify and characterize) all types of components in foods, including nutrients, contaminant residues and additives, etc. The field of biochemical analysis and detection of food has made significant advances in recent decades, developing new methods and techniques to meet the challenges of sensitivity, accuracy and cost-effectiveness.

  • Characterization and analysis of food components and nutrients. This includes the identification and quantification of nutrients (proteins, carbohydrates and fats/fatty acids) and micronutrients (vitamins and minerals), among others;
  • Detection and quantification of food safety and contamination residues. This includes the detection of harmful substances such as pathogenic micro-organisms, pesticides, chemical residues, antibiotics, heavy metals and plasticizers, as well as the identification of potential allergens, disease-causing agents and toxins;
  • Assurance and monitoring of food quality and preservation. This includes determination of nutrient components, pH and spoilage/microbial growth, analysis of flavor compounds and monitoring of reactions to chemicals (e.g., enzymes and antioxidants, etc.) during processing, as well as monitoring the effectiveness of preservation techniques such as irradiation and pasteurization;
  • The regulatory and traceability analysis of food fraud and food authenticity. This includes identification of adulteration, the determination of geographical indications, traceability, and analysis of chemical markers;
  • Breakthroughs in food biochemical detection/analytical technologies. This includes non-invasive techniques such as Raman/infrared spectroscopy, characterization of ingredients such as (bio)sensors, high-throughput analysis such as liquid/gas chromatography–mass spectrometry, and chemometric methods for food histology.

In this Special Issue entitled "Recent Research and Applications of Biochemical Determination and Analytical Techniques in Food", we warmly welcome all experts and researchers in the field to submit scientific articles related to the above, aiming at expanding the multifaceted understanding of food products with advanced and multifaceted biochemical analytical techniques, while also providing a broad platform for the exchange of your research results.

Dr. Xiaojun Bian
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

  • analytical chemistry
  • chemical determinations
  • food composition/nutrient analysis
  • contamination residue analysis
  • food safety analysis
  • food fraud and food authenticity
  • food chemical detection/analytical technologies
  • sensors/biosensors

Benefits of Publishing in a Special Issue

  • Ease of navigation: Grouping papers by topic helps scholars navigate broad scope journals more efficiently.
  • Greater discoverability: Special Issues support the reach and impact of scientific research. Articles in Special Issues are more discoverable and cited more frequently.
  • Expansion of research network: Special Issues facilitate connections among authors, fostering scientific collaborations.
  • External promotion: Articles in Special Issues are often promoted through the journal's social media, increasing their visibility.
  • e-Book format: Special Issues with more than 10 articles can be published as dedicated e-books, ensuring wide and rapid dissemination.

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

Published Papers (3 papers)

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13 pages, 3608 KiB  
Article
A Dual-Recognition Electrochemical Sensor Using Bacteria-Imprinted Polymer and Concanavalin A for Sensitive and Selective Detection of Escherichia coli O157:H7
by Xuejie Niu, Yuanbing Ma, Hui Li, Shuang Sun, Luoyuan Shi, Juan Yan, Donglei Luan, Yong Zhao and Xiaojun Bian
Foods 2025, 14(7), 1099; https://doi.org/10.3390/foods14071099 - 21 Mar 2025
Viewed by 340
Abstract
The accurate detection and quantification of pathogenic bacteria is crucial for ensuring public health. In this work, we propose a sensitive and selective sandwich electrochemical sensor for detecting Escherichia coli O157:H7 (E. coli O157:H7). The sensor employs a dual-recognition strategy that combines [...] Read more.
The accurate detection and quantification of pathogenic bacteria is crucial for ensuring public health. In this work, we propose a sensitive and selective sandwich electrochemical sensor for detecting Escherichia coli O157:H7 (E. coli O157:H7). The sensor employs a dual-recognition strategy that combines a bacteria-imprinted polymer (BIP) and concanavalin A (ConA). The BIP is formed in situ on the electrode surface as the capture probe, while gold nanoparticles co-functionalized with ConA and the electroactive molecule 6-(ferrocenyl)hexanethiol (Au@Fc-ConA) serve as the signaling probe. When E. coli O157:H7 is present, the bacteria are selectively captured by the BIP. The captured bacteria interact with Au@Fc-ConA through ConA’s sugar-binding properties, triggering Fc oxidation and generating a current proportional to the bacterial concentration. The sensor exhibits a linear detection range of 101–105 CFU mL−1 and a low detection limit of 10 CFU mL−1. Additionally, it demonstrates high sensitivity in complex milk samples, detecting E. coli O157:H7 at concentrations as low as 10 CFU mL−1, with recoveries ranging from 94.16% to 110.6%. Even in the presence of a 100-fold higher concentration of E. coli O6, the sensor effectively distinguishes E. coli O157:H7 from it. Moreover, it exhibits high reproducibility with a relative standard deviation of 2%. This study proposes a unique dual recognition strategy that combines simplicity and high performance. This method enables the selective detection of E. coli O157:H7 in real samples, providing a promising tool for food safety monitoring. Full article
(This article belongs to the Special Issue Recent Research and Application of Biochemical Determinations and Analytical Technologies in Foods)
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14 pages, 1512 KiB  
Article
Evaluation of High Vacuum Flavor Extraction Device as a Novel Technique for the Extraction of Volatile Compounds
by Mingyuan Liu, Jie Zhou, Jingkai Qin, Zhongyi Qin, Jiequn Jiang, Futian Yu, Mei Chen, Xiaoling Liu and Meishuo Zhang
Foods 2024, 13(19), 3206; https://doi.org/10.3390/foods13193206 - 9 Oct 2024
Viewed by 1271
Abstract
In this study, a high vacuum flavor extraction (HVE) device was developed to address the limitations of traditional extraction methods, such as extended extraction times and artifact generation during high-temperature processes. Firstly, the repeatability and precision of the HVE method were evaluated through [...] Read more.
In this study, a high vacuum flavor extraction (HVE) device was developed to address the limitations of traditional extraction methods, such as extended extraction times and artifact generation during high-temperature processes. Firstly, the repeatability and precision of the HVE method were evaluated through quantitative analysis of twelve volatile odor compounds across seven replicate extractions using gas chromatography–flame ionization detection (GC-FID). The results showed that the HVE system achieved a mean relative standard deviation (RSD) of 11.60 ± 1.79% and a recovery rate of 90.55 ± 4.56%, demonstrating its precision and reproducibility. Secondly, the performance of HVE was compared with solvent-assisted flavor evaporation (SAFE) and simultaneous distillation–extraction (SDE) for extracting flavor compounds from fried tilapia mince. The results indicated that HVE was more effective, particularly in extracting aldehydes and pyrazines, which are key contributors to the flavor profile. Finally, sensory evaluations supported these findings, showing that the odor profiles obtained through HVE were most similar to the original sample, with a similarity score of 72.55%, compared to 69.25% for SAFE and 60.29% for SDE. These findings suggest that HVE is a suitable method for the extraction and analysis of volatile compounds in complex food matrices such as fried tilapia mince. Full article
(This article belongs to the Special Issue Recent Research and Application of Biochemical Determinations and Analytical Technologies in Foods)
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13 pages, 3380 KiB  
Article
Effects of the Taste Substances and Metal Cations in Green Tea Infusion on the Turbidity of EGCG–Mucin Mixtures
by Longjie Xu, Qingqing Ye, Qingqing Cao, Yuyi Liu, Xinghui Li, Zhengquan Liu, Yushun Gong, Sheng Zhang, Junfeng Yin and Yongquan Xu
Foods 2024, 13(8), 1172; https://doi.org/10.3390/foods13081172 - 12 Apr 2024
Cited by 1 | Viewed by 1753
Abstract
Astringency has an important impact on the taste quality of tea infusion, a process which occurs when polyphenols complex with salivary proteins to form an impermeable membrane. (-)-Epigallocatechin gallate (EGCG) is the main astringent compound found in green tea and mucin is the [...] Read more.
Astringency has an important impact on the taste quality of tea infusion, a process which occurs when polyphenols complex with salivary proteins to form an impermeable membrane. (-)-Epigallocatechin gallate (EGCG) is the main astringent compound found in green tea and mucin is the main protein present in saliva. Determining the turbidity of EGCG–mucin mixtures is an effective method to quantify the astringency intensity of EGCG solutions. In this study, the effects of taste-related, substances present during green tea infusion, on the turbidity of EGCG–mucin mixtures was investigated under the reacting conditions of a pH value of 5.0, at 37 °C, and for 30 min. The results showed that epicatechins, caffeic acid, chlorogenic acid, and gallic acid reduced the turbidity of EGCG–mucin mixtures, while rutin increased turbidity. Metal ions increased the turbidity of EGCG–mucin mixtures. These can be arranged by effectiveness as Al3+ > K+ > Mg2+ > Ca2+. Caffeine, theanine, and sodium glutamate all decreased the turbidity values of EGCG–mucin mixtures, but sucrose had a weak effect. Further experiments confirmed that the turbidity of green tea infusion–mucin mixture indicated the astringent intensity of green tea infusion, and that the turbidity was significantly correlated with the contents of tea polyphenols and EGCG. Full article
(This article belongs to the Special Issue Recent Research and Application of Biochemical Determinations and Analytical Technologies in Foods)
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