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Foods
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NMR Driven Foodomics Applications
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NMR Driven Foodomics Applications

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

Deadline for manuscript submissions: closed (30 November 2023) | Viewed by 4355

Special Issue Editors

Dr. Charalambos Fotakis

E-Mail Website
Guest Editor
Institute of Chemical Biology, National Hellenic Research Foundation, Athens, Greece
Interests: foodomics; NMR spectroscopy; metabolomics; chemometrics; food authenticity; wine analysis; grape marc distillates; food traceability; antioxidant activity
Special Issues, Collections and Topics in MDPI journals
Dr. Maria Zervou

E-Mail Website
Guest Editor
Institute of Chemical Biology, National Hellenic Research Foundation, 11635 Athens, Greece
Interests: NMR-based metabolomics; biomarker discovery, nutrimetabolomics, high throughput fingerprinting of natural products; in silico methods; bioNMR
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

Safety, nutrition, origin, functionality, authenticity and sensory quality are key facets of food quality. Food items constitute complex chemical mixtures that comprise diverse groups of molecules with important nutritional value, which may provide health-beneficial effects, could bear the role of a varietal or geographical marker, shape organoleptic characteristics and, therefore, contribute to the product's quality characteristics. Hippocrates quoted, ‘‘Let your food be your medicine, and your medicine be your food". In alignment with this, consumers today do not regard food as only sustenance, but also as a means to promote well-being. An arsenal of multi-omics approaches, bioinformatics tools and databases are applied to assess such complex matrices, elucidate their chemical composition, and investigate their impact on metabolism and health. NMR spectroscopy is a cutting-edge robust and reproducible screening tool for the food-omics holistic approach, as it captures a snapshot for primary and secondary metabolites, relating them to the following:

  • Geographic, varietal, organoleptic and environmental factors, and production processes (food metabolomics).
  • Nutritional value, dietary intake biomarkers, and health-beneficial effects (nutrimetabolomics).

In this context, research efforts that highlight the scalability and utility of NMR food-omics in the assessment of food quality and the modulation of health and well-being are encouraged. 

Dr. Charalambos Fotakis
Dr. Maria Zervou
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-omics
  • NMR spectroscopy
  • chemometrics
  • food metabolites
  • food quality
  • food safety
  • traceability
  • authenticity
  • dietary intake biomarkers
  • food-related functional compounds

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Published Papers (3 papers)

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Research

17 pages, 2224 KiB  
Article
The Metabolic and Antioxidant Activity Profiles of Aged Greek Grape Marc Spirits
by Charalambos Fotakis, Vasiliki Andreou, Dionysios C. Christodouleas and Maria Zervou
Foods 2024, 13(11), 1664; https://doi.org/10.3390/foods13111664 - 26 May 2024
Viewed by 603
Abstract
In the last decade, “expressions” of grape marc spirits aged in wooden barrels of characteristic amber color and complex sensory attributes have been introduced. Yet studies on constituents migrating from the barrel to the beverage are scarce, and their metabolic profile remains unexplored. [...] Read more.
In the last decade, “expressions” of grape marc spirits aged in wooden barrels of characteristic amber color and complex sensory attributes have been introduced. Yet studies on constituents migrating from the barrel to the beverage are scarce, and their metabolic profile remains unexplored. Furthermore, the literature on the assessment of their antioxidant activity is limited. NMR metabolomics and spectrophotometry have been implemented in 38 samples to elucidate the impact of the aging procedure on the metabolites’ composition and establish whether these beverages exhibit antioxidant activity. Provenance was related to fusel alcohols, esters, acetaldehyde, methanol, saccharides, and 2-phenylethanol, while ethyl acetate and ethyl lactate contributed to discriminating samples of the same winery. Identified metabolites such as vanillin, syringaldehyde, and sinapaldehyde were related to the aging procedure. The maturation in the barrel was also associated with an increase in xylose, glucose, fructose, and arabinose. The antioxidant potential of the aged Greek grape marc spirits resulting from their maturation in oak barrels was highlighted. The metabolic profiling and antioxidant potential of aged Greek grape marc spirits were assessed for the first time. Finally, the enrichment of the aromatic region was noted with the presence of metabolites with a furanic and phenolic ring derived, respectively, from the polysaccharides’ degradation or the thermal decomposition of lignin. Full article
(This article belongs to the Special Issue NMR Driven Foodomics Applications)
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13 pages, 1377 KiB  
Article
Untargeted Metabolomics Analysis Revealed the Difference of Component and Geographical Indication Markers of Panax notoginseng in Different Production Areas
by Shijia Zhang, Kexin Fang, Zenan Ding, Jinxia Wu, Jianzhong Lin, Dunming Xu, Jinshui Zhong, Feng Xia, Jianghua Feng and Guiping Shen
Foods 2023, 12(12), 2377; https://doi.org/10.3390/foods12122377 - 15 Jun 2023
Cited by 6 | Viewed by 1485
Abstract
Panax notoginseng (P. notoginseng) has excellent medicinal and food dual-use characteristics. However, P. notoginseng with a unique origin label has become the target of fraud because of people confusing or hiding its origin. In this study, an untargeted nuclear magnetic resonance [...] Read more.
Panax notoginseng (P. notoginseng) has excellent medicinal and food dual-use characteristics. However, P. notoginseng with a unique origin label has become the target of fraud because of people confusing or hiding its origin. In this study, an untargeted nuclear magnetic resonance (NMR)-based metabolomics approach was used to discriminate the geographical origins of P. notoginseng from four major producing areas in China. Fifty-two components, including various saccharides, amino acids, saponins, organic acids, and alcohols, were identified and quantified through the NMR spectrum, and the area-specific geographical identification components were further screened. P. notoginseng from Yunnan had strong hypoglycemic and cardiovascular protective effects due to its high acetic acid, dopamine, and serine content, while P. notoginseng from Sichuan was more beneficial for diseases of the nervous system because of its high content of fumarate. P. notoginseng from Guizhou and Tibet had high contents of malic acid, notoginsenoside R1, and amino acids. Our results can help to distinguish the geographical origin of P. notoginseng and are readily available for nutritional recommendations in human consumption. Full article
(This article belongs to the Special Issue NMR Driven Foodomics Applications)
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15 pages, 2166 KiB  
Article
Chitosan Film as a Replacement for Conventional Sulphur Dioxide Treatment of White Wines: A 1H NMR Metabolomic Study
by Joao A. Rodrigues, Cláudia Nunes, Manuel A. Coimbra, Brian J. Goodfellow and Ana M. Gil
Foods 2022, 11(21), 3428; https://doi.org/10.3390/foods11213428 - 29 Oct 2022
Cited by 2 | Viewed by 1805
Abstract
Chitosan–genipin (Ch-Ge) films have been proposed for the replacement of sulfur dioxide (SO2) in white wines preservation to circumvent the adverse health consequences caused by SO2 intake. To assess the effects of different-sized Ch-Ge films (25 and 100 cm2 [...] Read more.
Chitosan–genipin (Ch-Ge) films have been proposed for the replacement of sulfur dioxide (SO2) in white wines preservation to circumvent the adverse health consequences caused by SO2 intake. To assess the effects of different-sized Ch-Ge films (25 and 100 cm2) on wine composition compared to SO2-treated and untreated wines, nuclear magnetic resonance metabolomics was applied. Relative to SO2, 100 cm2 films induced significant changes in the levels of organic acids, sugars, amino acids, 5-hydroxymethylfurfural, among other compounds, while 25 cm2 films appeared to induce only small variations. The observed metabolite variations were proposed to arise from the mitigation of fermentative processes, electrostatic interactions between acids and the positively charged films and the promotion of Maillard and Strecker reactions. Qualitative sensory analysis showed that wines maintained overall appropriate sensory characteristics, with 100 cm2 film treated wines showing slightly higher attributes. Based on these results, the possibility of using Ch-Ge films as a replacement for SO2 treatment is discussed. Full article
(This article belongs to the Special Issue NMR Driven Foodomics Applications)
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