Advanced Determination and Nutritional Assessment of Trace Elements in Food: Beneficial and Harmful Trace Elements
A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Food Analytical Methods".
Deadline for manuscript submissions: 28 November 2025 | Viewed by 1799
Special Issue Editors
Interests: trace elements; inorganic contaminants; nutrients; speciation; in vitro digestion; bioaccessibility; atomic emission spectroscopy; inorganic mass spectroscopy
Interests: food chemistry; micronutrients; inorganic contaminants; bioaccessibility; atomic emission spectroscopy; inorganic mass spectroscopy; risk assessment; chemometric analysis
Special Issue Information
Dear Colleagues,
In food, elements found in low concentrations (mg kg−1) are commonly defined as trace elements, and they are essential for human nutrition. These elements include copper, iron, manganese, selenium and zinc. Nonetheless, some trace elements do not have an established role and are classified as non-essential or inorganic contaminants. Low levels of inorganic contaminants, such as arsenic, cadmium, lead and mercury, have toxic effects on human health and are regulated by health agencies. Furthermore, food components undergo biotransformation processes after consumption, and bioaccessibility and bioavailability studies are currently being conducted in food analysis to enhance the accuracy of potential risk assessment.
This Special Issue, entitled “Advanced Determination and Nutritional Assessment of Trace Elements in Food: Beneficial and Harmful Trace Elements”, welcomes original research articles and systematic reviews related to the determination and nutritional assessment of trace elements in food, such as the optimization of analytical methods, novel methods based on the Green Chemistry principles, and bioaccessibility and bioavailability studies for trace elements in foodstuffs. Original research articles and reviews on the risk assessment of trace elements in novel foods, such as plant-based and alternative proteins foods, are also welcome in this Special Issue.
We look forward to receiving your contributions.
Dr. Raquel Fernanda Milani
Dr. Marcelo Antônio Morgano
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
- bioaccessibility
- bioavailability
- food analysis
- food safety
- inorganic contaminants
- micronutrients
- novel methods
- risk assessment
- spectroscopic techniques
- trace elements
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