Recent Advances in Extraction and Analysis of Food Carbohydrates

Dear Colleagues,

Carbohydrates are one of the main food constituents that are either naturally present or added as ingredients to improve the technological or bioactive properties of foods. As ingredients, they can be synthesized by enzymatic or chemical reactions or extracted from natural sources. In this sense, there is a great interest in the development of new methodologies, based on advanced techniques and fulfilling the principles of green chemistry, to provide an improved extraction of target carbohydrates. Moreover, the complex compositions of carbohydrate-rich extracts usually makes chromatographic techniques coupled with mass spectrometry the tool of choice for their analysis due to its high resolution and identification power.

In this Special Issue, the most recent advances, as either original research articles or reviews, in the development and application of new strategies for the extraction and analysis of food carbohydrates will be addressed. The extended keywords of this Special Issue include carbohydrates (oligosaccharides, polysaccharides, inositols, iminosugars, etc), advanced extraction techniques (microwave-assisted extraction, pressurized-liquid extraction, ultrasound-assisted extraction, etc), alternative solvents (ionic liquids, (natural) deep eutectic solvents, etc), new derivatization procedures, fractionation methodologies, gas chromatography–mass spectrometry, high-performance liquid chromatography–mass spectrometry, and ion-mobility spectrometry-based chromatographic techniques.

This Special Issue is supported by the Sample Preparation Study Group and Network, supported by the Division of Analytical Chemistry of the European Chemical Society.

Dr. Ana Cristina Soria Monzón
Dr. María Luz Sanz Murias
Guest Editors

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