Special Issue "Instrument Analysis Applied in Food Science"

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

Deadline for manuscript submissions: 30 December 2020.

Special Issue Editors

Dr. Patrícia Rijo
Website SciProfiles
Guest Editor
CBIOS Lusófona's Research Center for Biosciences and Health Technologies, Campo Grande 376, 1749-024 Lisbon, Portugal
Interests: Natural Products Chemistry
Special Issues and Collections in MDPI journals
Prof. Célia Faustino
Website
Guest Editor
iMed.ULisboa – Research Institute for Medicines, Faculty of Pharmacy, Universidade de Lisboa (ULisboa), Av. Prof. Gama Pinto, 1649-003 Lisboa, Portugal
Interests: colloidal systems; hydrocolloids; surface active agents; lipoamino acids; rheology; food chemistry; functional foods; nanoformulations
Dr. Maria Rosário Bronze
Website
Co-Guest Editor
Instituto de Biologia Experimental e Tecnológica (iBET), Apartado 127, 2784-505 Oeiras, Portugal; Faculty of Pharmacy, University of Lisbon, Avenida Professor Gama Pinto, 1649-003 Lisboa, Portugal
Interests: food; health prevention; quality; security; phytochemicals; bioacessibility; bioavailability; bioactivity
Special Issues and Collections in MDPI journals

Special Issue Information

Dear Colleagues,

The food matrix is a complex mixture of carbohydrates, proteins, lipids, vitamins, antioxidants, aromas, pigments, minerals, water, and other metabolites. Instrumental analysis is essential for the accurate determination of components, residues, and contaminants in food products in order to ensure quality and safety requirements. In this Special Issue, we will publish innovative research and review papers on instrumental analytical techniques applied to the characterization of food composition, structure, physicochemical properties, and sensory attributes. Extraction methods (microextraction, supercritical fluid extraction, ultrasound-assisted and microwave-assisted processes, etc), spectroscopic techniques (ultraviolet-visible spectrophotometry, photoluminescence spectroscopy, Fourier transform infrared, near-infrared and Raman spectroscopy, atomic absorption, atomic emission and inductively coupled plasma spectroscopy, nuclear magnetic resonance spectrometry, electron spin resonance spectroscopy, X-ray diffraction, X-ray fluorescence, and X-ray photoelectron spectroscopy, and circular dichroism spectroscopy), chromatography (gas chromatography, high performance and ultra-high performance liquid chromatography, and ion chromatography), mass spectrometry and hyphenated techniques, electroanalytical methods (potentiometry, voltammetry, polarography, coulometry, and conductometry), capillary electrophoresis, thermal analysis, molecular techniques, textural and rheological analysis, microscopy (confocal laser scanning microscopy, scanning electron microscopy, transmission electron microscopy, scanning tunneling microscopy, and atomic force microscopy), miniaturization, automation, and multivariate analysis (flow injection analysis, microfluidics, chemosensors, and biosensors) are specifically welcome.

Prof. Patrícia Rijo
Prof. Célia Faustino
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 papers will be 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 monthly 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 1600 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 products
  • Instrumental analysis
  • Spectroscopic techniques
  • Chromatography
  • Mass spectrometry
  • Hyphenated techniques
  • Electroanalytical methods
  • Capillary electrophoresis
  • Molecular techniques
  • Rheology

Published Papers (5 papers)

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Research

Open AccessArticle
Differentiating Breast Myopathies through Color and Texture Analyses in Broiler
Foods 2020, 9(6), 824; https://doi.org/10.3390/foods9060824 - 23 Jun 2020
Abstract
Wooden breast (WB), white striping (WS) and spaghetti meat (SM) are breast myopathies of the Pectoralis major that greatly affect meat quality in broilers. To differentiate color and texture characteristics with instrumental methods, some of them applied for the first time in this [...] Read more.
Wooden breast (WB), white striping (WS) and spaghetti meat (SM) are breast myopathies of the Pectoralis major that greatly affect meat quality in broilers. To differentiate color and texture characteristics with instrumental methods, some of them applied for the first time in this species, 300 carcasses were randomly chosen from an abattoir from five different flocks from the same farm, at a rate of 60 carcasses from each flock. Twenty-four hours after slaughter, both side breasts were dissected, and yields calculated. Color was measured on the surface of the breast with a spectrocolorimeter and reflectance values obtained. Texture was measured on raw meat with a modified compression test that hinders the fiber from expanding transversally and a texture profile analysis (TPA) and also on cooked meat with a Warner–Bratzler shear and a TPA. Color differs between severity degrees, increasing redness (from −1.77 to −1.32 in WB) and, especially, yellowness (from 5.00 to 6.73 in WS) and chroma (from 5.75 to 7.22 in SM) with the severity of the myopathy. The subtraction R630 minus R580 was found to be a useful index to differentiate breast myopathies degrees. The modified compression test can be considered an effective tool to assess the hardness of different structures in each myopathy. Texture differences in the myopathies are better assessed in raw than in cooked meat. Full article
(This article belongs to the Special Issue Instrument Analysis Applied in Food Science)
Open AccessArticle
Quantification of Morpholine in Peel and Pulp of Apples and Oranges by Gas Chromatography−Mass Spectrometry
Foods 2020, 9(6), 746; https://doi.org/10.3390/foods9060746 - 05 Jun 2020
Abstract
Morpholine salts of fatty acids have been used in wax coatings on the surfaces of fruit and vegetable commodities in China and the United States, etc. However, morpholine usage was prohibited in many other countries because of safety concerns. We optimized analytical methods [...] Read more.
Morpholine salts of fatty acids have been used in wax coatings on the surfaces of fruit and vegetable commodities in China and the United States, etc. However, morpholine usage was prohibited in many other countries because of safety concerns. We optimized analytical methods to determine morpholine in the peel and pulp of fruits and vegetables by gas chromatography-mass spectrometry (GC-MS). This morpholine analysis method was applied to real samples of apples, citrus fruits, and vegetables from Korea, China, and the U.S. The method was validated using apple and citrus fruit peels and pulp. The method detection limit (MDL) was 1.3–3.3 µg/kg. The recovery rates of morpholine were 88.6–107.2% over a fortified level of 10–400 µg/kg. Intra-day and inter-day precisions were 1.4–9.4% and 1.5–2.8%, respectively. The morpholine concentrations were n.d. (not detected)–11.19 and n.d. (not detected)–12.82 µg/kg in apple and citrus peels, respectively. Morpholine was not detected in citrus or apple pulp samples or in vegetable samples. Full article
(This article belongs to the Special Issue Instrument Analysis Applied in Food Science)
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Open AccessArticle
Assessment of the Effect of Secondary Fixation on the Structure of Meat Products Prepared for Scanning Electron Microscopy
Foods 2020, 9(4), 487; https://doi.org/10.3390/foods9040487 - 13 Apr 2020
Abstract
The aim of the research was to verify the necessity of secondary fixation with osmium tetroxide in various types of meat products and evaluation of structural changes of products using different fixation procedures. The material for the study consisted of 11 types of [...] Read more.
The aim of the research was to verify the necessity of secondary fixation with osmium tetroxide in various types of meat products and evaluation of structural changes of products using different fixation procedures. The material for the study consisted of 11 types of meat products that were analyzed using a scanning electron microscope (SEM) with two different methods of chemical fixation. The first method included the usual processing of biological samples: glutaraldehyde primary fixation, the use of a buffer, secondary fixation by osmium tetroxide (OsO4), buffer, and dehydration using ethanol of increasing concentrations. The second method comprised the glutaraldehyde primary fixation and dehydration using the ethanol of increasing concentrations only. The results unambiguously suggest that the main difference between these methods is in fixation and visibility of fat. Our analysis principally suggests that fixation of the product with OsO4 allows the tracking of all components (fat droplets, muscle fibers, connective tissue) in meat products. At the same time, our results also support the possibility that the secondary fixation can be skipped during the analysis, where the main objection is an observation of lipid-free structures of the meat products (e.g., connection between muscle and starches or spices) or meat products with an insignificant amount of fat. Full article
(This article belongs to the Special Issue Instrument Analysis Applied in Food Science)
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Open AccessArticle
Changes in Metabolic Profiles of Yellowtail (Seriola quinqueradiata) Muscle during Cold Storage as a Freshness Evaluation Tool Based on GC-MS Metabolomics
Foods 2019, 8(10), 511; https://doi.org/10.3390/foods8100511 - 18 Oct 2019
Cited by 2
Abstract
We applied metabolomics to the evaluation of yellowtail muscle as a new freshness evaluation method for fish meat. Metabolites from yellowtail ordinary and dark muscle (DM) stored at 0 °C and 5 °C were subjected to metabolomics for primary metabolites based on gas [...] Read more.
We applied metabolomics to the evaluation of yellowtail muscle as a new freshness evaluation method for fish meat. Metabolites from yellowtail ordinary and dark muscle (DM) stored at 0 °C and 5 °C were subjected to metabolomics for primary metabolites based on gas chromatography-mass spectrometry (GC-MS). For the annotated metabolites, we created statistically significant models for storage time prediction for all storage conditions by orthogonal partial least squares analysis, using storage time as the y-variable. DM is difficult to evaluate using the K value method, the predominant existing freshness evaluation method. However, in the proposed method, the metabolic component profiles of DM changed depending on storage time. Important metabolites determined from variables important for prediction (VIP) values included various metabolites, such as amino acids and sugars, in addition to nucleic-acid-related substances, especially inosine and hypoxanthine. Therefore, metabolomics, which comprehensively analyses different molecular species, has potential as a new freshness evaluation method that can objectively evaluate conditions of stored fish meat. Full article
(This article belongs to the Special Issue Instrument Analysis Applied in Food Science)
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Open AccessArticle
Identifying Freshness of Spinach Leaves Stored at Different Temperatures Using Hyperspectral Imaging
Foods 2019, 8(9), 356; https://doi.org/10.3390/foods8090356 - 21 Aug 2019
Cited by 3
Abstract
Spinach is prone to spoilage in the course of preservation. Spinach leaves stored at different temperatures for different durations will have varying degrees of freshness. In order to monitor the freshness of spinach leaves during storage, a rapid and non-destructive method—hyperspectral imaging technology—was [...] Read more.
Spinach is prone to spoilage in the course of preservation. Spinach leaves stored at different temperatures for different durations will have varying degrees of freshness. In order to monitor the freshness of spinach leaves during storage, a rapid and non-destructive method—hyperspectral imaging technology—was applied in this study. Visible near-infrared reflectance (Vis-NIR) (380–1030 nm) and near-infrared reflectance (NIR) (874–1734 nm) hyperspectral imaging systems were used. Spinach leaves preserved at different temperatures with different durations (0, 3, 6, 9 days at 4 °C and 0, 1, 2 days at 20 °C) were studied. Principal component analysis (PCA) was adopted as a qualitative analysis method. The second-order derivative spectra were utilized to select effective wavelengths. Partial least squares discriminant analysis (PLS-DA), support vector machine (SVM), and extreme learning machine (ELM) were used to build models based on full spectra and effective wavelengths. All three models achieved good results, with accuracies above 92% for both Vis-NIR spectra and NIR spectra. ELM obtained the best results, with all accuracies reaching 100%. The overall results indicate the possibility of the freshness identification of spinach preserved at different temperatures for different durations using two kinds of hyperspectral imaging systems. Full article
(This article belongs to the Special Issue Instrument Analysis Applied in Food Science)
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Planned Papers

The below list represents only planned manuscripts. Some of these manuscripts have not been received by the Editorial Office yet. Papers submitted to MDPI journals are subject to peer-review.

 

Title: Characterization of kefir prepared with AGK1 grains and cow's milk from the Azores region in Portugal
Authors: Catarina Rosado
Affiliation: CBIOS—Research Center for Biosciences & Health Technologies

Title: Analytical Rheology of Honey: a state of the art review
Authors: Célia Faustino; Lidia Pinheiro
Affiliation: iMed.ULisboa—Research Institute for Medicines, Faculty of Pharmacy, Universidade de Lisboa, Av. Prof. Gama Pinto, 1649-003 Lisboa, Portugal

Title: Analytical approach and sensory profile of red wines aged in subaquatic conditions
Authors: Lidia Pinheiro; Maria Rosário Bronze
Affiliation: iMed.ULisboa—Research Institute for Medicines, Faculty of Pharmacy, Universidade de Lisboa, Av. Prof. Gama Pinto, 1649-003 Lisboa, Portugal;
Instituto de Tecnologia Química e Biológica (IBET), Apartado 127, 2784-505 Oeiras, Portugal

Title: Chemical and nutritional characterization of Vitis vinera L. pomace
Authors: Lidia Palma
Affiliation: CBIOS, Research Center for Biosciences and Health Technologies

Title: Infrared Spectroscopy as a Versatile Analytical Tool for food analysis
Authors: Noélia Duarte
Affiliation: Toxicological and Bromatological Sciences, Faculdade de Farmácia, Universidade de Lisboa

Title: Rosmarinic acid and chlorogenic acid derivatives in age-related diseases
Authors: Asma Ressaissi; Rita Pacheco; Luisa Serralheiro
Affiliation: 1. Universidade de Lisboa, Faculdade de Ciências, BioISI, Campo Grande, 1749-016 Lisboa, PT; 2. Área Departamental de Engenharia Química. Instituto Superior de Engenharia de Lisboa. Av. Conselheiro Emídio Navarro, 1959-007 Lisboa, Portugal; 3. Universidade de Lisboa, Faculdade de Ciências, Departamento de Química e Bioquímica. Campo Grande 1749-016 Lisboa, PT.

Title: Assessment of the nutritional composition, physical properties and sensory quality of composite bread baked with high quality cassava flour from biofortified and white-fleshed cassava roots
Authors: Wasiu Awoyale
Affiliation: International Institute of Tropical Agriculture; Department of Food Science and Technology, Kwara State University Malete.

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