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Determination and Identification of Chemical Compounds in Foods

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A special issue of Molecules (ISSN 1420-3049). This special issue belongs to the section "Food Chemistry".

Deadline for manuscript submissions: closed (30 September 2024) | Viewed by 20488

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Dr. Ederlan S. Ferreira

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Department of Bromatological Analysis, College of Pharmacy, Federal University of Bahia, Salvador, Brazil
Interests: food science; food biochemistry; functional food; functional protein and peptides; bioactive peptides; seed-derived peptide bioactivity
Special Issues, Collections and Topics in MDPI journals

Dr. Carolina De Souza

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Department of Bromatological Analysis, College of Pharmacy, Federal University of Bahia, Salvador, Brazil
Interests: food science and technology; food sustainability; food quality control; food packaging; biopolymers
Special Issues, Collections and Topics in MDPI journals

Prof. Dr. Maria Beatriz Prior Pinto Oliveira

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Department of Chemical Sciences, Faculty of Pharmacy, University of Porto, Porto, Portugal
Interests: sustainability; nutritional value; food security; proteins and amino acids; antioxidant compounds; lipid fraction; vitamin
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

It is becoming imperative to describe the determination and identification of chemical compounds in foods as an essential aspect of food analysis.

Analyzing food and food product composition is critical to determine the nutritional value, identify potential allergens and contaminants, ensure food safety, and develop functional foods and nutraceutical molecules with health‐promoting effects, such as by reducing the risk of developing chronic diseases, e.g., cancer, neurodegenerative diseases, and cardiovascular diseases, and modulating immune responses, age-related diseases, and anti-microbial agents.

In recent years, genetically improved food and food products with unconventional ingredients have been elaborated and, e.g., the application of agro-industrial byproducts, insects, yeast, multicellular fungus, macroalgae, microalgae, and unconventional vegetables has been explored.

Such facts have triggered the development of new food products that need to be characterized.

This Special Issue aims to expand the knowledge on chemical compounds of exotic raw materials, byproducts, and unconventional feedstock to explore their potential as a nutrient source, supplementary food, and/or functional ingredient, and to explore their technofunctional properties.

We welcome the submission of original research manuscripts and reviews that explore conventional and analytical techniques, including spectroscopy, chromatography, and mass spectrometry to provide valuable information about nutritional composition, technofunctional characterization, potential contaminants, allergens, and bioactive molecules.

Dr. Ederlan S. Ferreira
Dr. Carolina De Souza
Prof. Dr. Maria Beatriz Oliveira
Guest Editors

Manuscript Submission Information

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Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 2700 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

chemical composition and potential as a nutrient source, supplementary food, and/or functional ingredient
technofunctional characterization and potential application of unconventional raw materials on food products
potential of contaminants and allergens
associations between contaminants’ environmental exposure and disease-promoting effect
bioactive molecules and their potential health-promoting effects
new analytical techniques applied to the determination of chemical compounds in foods
trends and advances in food analysis methods

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Published Papers (10 papers)

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Research

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15 pages, 774 KiB

Open AccessArticle

Preliminary Data of the Nutritive, Antioxidative, and Functional Properties of Watermelon (Citrullus lanatus L.) Flour and Seed Protein Concentrate

by Agata Hahn, Justyna Liszka, Julia Maksym, Agnieszka Nemś and Joanna Miedzianka

Molecules 2025, 30(1), 181; https://doi.org/10.3390/molecules30010181 - 5 Jan 2025

Viewed by 1420

Abstract

The growing interest in a plant-based diet leads to the search for new sources of protein in the human diet as an alternative to animal proteins. Plant materials that can supplement protein as additives in food products are being studied. Watermelon seeds (Citrillus lanatus L.) are rich in proteins and waste from the food industry; however, their extraction is not completely cost-free, and the flour production process may involve additional costs related to their extraction and processing. The studies showed that watermelon seed protein concentrate, obtained using the alkaline extraction method, contained 82.52 g/100 g of protein and 1.51 g/100 g of fat. The polyphenol content in the protein preparation from defatted watermelon seeds was 1.9 mg gallic acid/g, and the antioxidant activity of the concentrate was 29.26 µmol Trolox/g (by the ABTS+). The obtained watermelon seed protein concentrate was characterised by solubility of more than 80% (at pH = 10), water absorption at the level of 2.46 (g water/g) and oil absorption equal to 2.1 (ml oil/g), showed poor foaming properties (1.51%), and was characterised by low emulsification. Full article

(This article belongs to the Special Issue Determination and Identification of Chemical Compounds in Foods)

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13 pages, 4267 KiB

Open AccessArticle

Different Treatments on the Physicochemical Properties and Volatile Components of Tea Wine During Storage Period

by Fang Huang, Yu-Hong Yan, Qing-Bo Yao, Meng-Na Li, Jun-Wei Ma, Zhi-Hong Zhang, Yan-Yan Huang and Xiang-Ze Jia

Molecules 2024, 29(24), 5946; https://doi.org/10.3390/molecules29245946 - 17 Dec 2024

Cited by 1 | Viewed by 691

Abstract

Tea wine has garnered significant attention due to its unique fusion of tea and wine flavors, as well as its alleged health benefits. This study aimed to investigate the effects of various treatments on the physicochemical properties of tea wine, including viable cell counts, pH, acidity, total ester content, tea polyphenol content, and volatile flavoring substances during the storage period. The findings indicated that tea wine subjected to low-temperature plasma (LTPS) treatment exhibited superior quality maintenance and an enhanced tea polyphenol content compared to untreated, UV-treated, and HTHP-treated tea wine. Analysis of volatile compounds revealed that the LTPS group exhibited the highest relative content of alcohols and esters (89.72%) during storage, thereby enhancing the fruity and sweet aroma of the tea wine. This study provides a theoretical basis for the application of low-temperature plasma technology in the storage of tea wine. Full article

(This article belongs to the Special Issue Determination and Identification of Chemical Compounds in Foods)

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17 pages, 3311 KiB

Open AccessArticle

A Novel French-Style Salad Dressing Based on Pickering Emulsion of Oil-Water Lycopene from Guava and Cellulose Nanofibers

by Catalina Gómez-Hoyos, Angélica Serpa-Guerra, Shaydier Argel. Pérez, Jorge Andrés Velásquez. Cock, Lina Vélez-Acosta, Piedad Gañán-Rojo and Robin Zuluaga-Gallego

Molecules 2024, 29(21), 5118; https://doi.org/10.3390/molecules29215118 - 30 Oct 2024

Viewed by 1271

Abstract

The objective of this research was to assess the potential of a Pickering emulsion based on lycopene extracted from guava by sunflower oil-water and cellulose nanofibers (CNFs) isolated from banana residues as a novel ingredient for a French-style salad dressing. The aim was to determine the impact of this emulsion on the stability and rheological properties of the dressing as well as ascertain the presence of lycopene in the final product. The particle size distribution, rheological properties, and emulsion stability of the Pickering emulsion and salad dressing were evaluated. The sample exhibiting the optimal stability condition contained 0.5 wt.% of CNFs (EPI0.5). In order to prepare the French salad dressing based on this Pickering emulsion, three concentrations of vinegar were analyzed. All samples contained white salt and sugar. The findings suggest that alterations in emulsion stability may be influenced by the vinegar content and the presence of salt, particularly during the storage period, which also affects the concentration of lycopene. Notwithstanding these findings, the untrained panelists expressed a favorable opinion and acceptance of the dressings, indicating that the product could serve as an alternative means of enriching food through the incorporation of beneficial substances such as lycopene. Full article

(This article belongs to the Special Issue Determination and Identification of Chemical Compounds in Foods)

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16 pages, 3023 KiB

Open AccessArticle

Nutritional Value Evaluation of New Pea Genotypes (Pisum sativum L.) Based on Their Chemical, Amino Acids and Dietary Fiber Composition

by Anna Fraś, Marlena Gzowska and Magdalena Wiśniewska

Molecules 2024, 29(21), 5033; https://doi.org/10.3390/molecules29215033 - 25 Oct 2024

Cited by 2 | Viewed by 1576

Abstract

This research concerned the assessment of the utility value of new pea breeding materials intended for registration in the European Union. The research material consisted of sixteen breeding lines and four reference pea varieties. The evaluation was carried out based on the chemical composition of seeds and its variability within the studied genotypes. The contents of protein, starch, lipids, ash and dietary fiber (DF) were determined. The nutritional value of the protein was assessed in vitro using the value of the limiting amino acid index chemical score (CS) and the integrated essential amino acid index (EAAI). The analyzed pea genotypes were characterized by significant diversity in terms of the content of the tested components. The obtained results combined with the PCA analysis were used to select pea genotypes of the highest quality, having the potential as a raw material for the production of food with health-promoting properties. The effect of the conducted research was the identification of three pea genotypes with the greatest potential in terms of protein content and dietary fiber complex. Full article

(This article belongs to the Special Issue Determination and Identification of Chemical Compounds in Foods)

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20 pages, 2063 KiB

Open AccessArticle

Optimization of HS-SPME/GC-MS Method for Determining Volatile Organic Compounds and Sensory Profile in Cocoa Honey from Different Cocoa Varieties (Theobroma cacao L.)

by Manuela B. Nascimento, Lívia R. Amorim, Marcos A. S. Nonato, Mariana N. Roselino, Ligia R. R. Santana, Adriana C. R. Ferreira, Frederico M. Rodrigues, Paulo R. R. Mesquita and Sergio E. Soares

Molecules 2024, 29(13), 3194; https://doi.org/10.3390/molecules29133194 - 5 Jul 2024

Cited by 4 | Viewed by 2304

Abstract

This study aimed to develop an analytical method using HS-SPME/GC-MS to determine the volatile organic compound (VOC) profiles and evaluate the sensory attributes of cocoa honey from four cocoa varieties (CCN51, PS1319, SJ02, and Parazinho). Using a multivariate factorial experimental design, the HS-SPME/GC-MS method was optimized to determine the VOC profiles. Twenty previously trained tasters participated in the ranking descriptive analysis, while 108 consumers participated in the acceptance and purchase intention tests. A total of 84 volatile organic compounds were identified from various chemical classes, including acids, alcohols, aldehydes, esters, ketones, monoterpenes, oxygenated monoterpenoids, sesquiterpenes, and oxygenated sesquiterpenoids. Palmitic acid was the compound found in the highest concentration in all varieties (5.13–13.10%). Multivariate analysis tools identified key compounds for differentiation and grouping of the samples. The results revealed that the variety significantly influenced both the VOCs’ concentrations and sensory profiles. The CCN51, PS1319, and SJ02 varieties exhibited the highest diversity of VOCs and sensory attributes. Notably, the SJ02 and CCN51 varieties demonstrated superior acceptability and purchase intention, with means ranging from 7.21 and 7.08 to 3.71 and 3.56, respectively. These results indicate their potential as promising sources of cocoa honey for the food industry. Full article

(This article belongs to the Special Issue Determination and Identification of Chemical Compounds in Foods)

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17 pages, 1126 KiB

Open AccessArticle

Liquid Chromatography with Tandem Mass Spectrometry Analysis of Carboxymethyl Lysine in Indonesian Foods

by Patricia Budihartanti Liman, Mulyana, Yenny and Ratna Djuwita

Molecules 2024, 29(6), 1304; https://doi.org/10.3390/molecules29061304 - 15 Mar 2024

Cited by 1 | Viewed by 1700

Abstract

There is little data on directly measured carboxymethyl lysine (CML) content in Indonesian foods. This study aimed to generate a database of CML values in foods commonly consumed in West Java and West Sumatra. The results were to be used to update our previous estimated CML values. CML values in food samples were measured using high-pressure liquid chromatography with tandem mass spectrometry (HPLC-MS/MS). Food protein content was analyzed by Kjeldahl’s method or inferred from the nutrition facts’ label. A total of 210 food samples were examined, with the food groups of meat and poultry (1.06 mg CML/100 g edible food), and starchy foods (0.21 mg/100 g edible food) having the highest and lowest mean CML levels, respectively. We found that the foods with the top three highest CML content were fried starch dough (cimol), fried fish crackers, and chicken gulai. The mean of the estimated values (0.80 mg CML/100 g edible food) was higher than the directly measured values (0.66 mg CML/100 g edible food), [p < 0.035]. Conclusion: This database provides information on CML values in Indonesian foods, and can be further used to make a guide policy for the selection of foods to reduce non-communicable diseases. Further measurements are needed on Indonesian dishes to complete the database. Full article

(This article belongs to the Special Issue Determination and Identification of Chemical Compounds in Foods)

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21 pages, 2545 KiB

Open AccessArticle

Analysis of the Free Amino Acid Profile of Barley Grain from Organic Fertilisation with Ash from Biomass Combustion

by Maria Czernicka, Czesław Puchalski, Renata Pawlak, Małgorzata Szostek and Ewa Szpunar-Krok

Molecules 2024, 29(1), 95; https://doi.org/10.3390/molecules29010095 - 22 Dec 2023

Cited by 2 | Viewed by 1964

Abstract

Fertilisation with ash from biomass combustion has a positive effect on the quality of nutrients in agrifood raw materials, improving their chemical composition and bioavailability. In the experiments carried out, the protein content and the profile of free amino acids in barley flour were examined from cultivation fertilised with biomass ash at various doses. Barley flour from Haplic Luvisol soil was characterised by a significantly higher (by 13.8% on average) total protein content compared to flour obtained from grains from Gleyic Chernozem soil. The highest protein content but a low content of free amino acids were found in the grains of plants fertilised with the mineral NPK (D1). An increase in the total pool of free amino acids in flour was observed, especially in the case of Haplic Luvisol soil. On average, after fertilising, significantly more ASP, ASN, GLU, GLY, ALA, and CYS were obtained in variant D4 (1.5 t·ha⁻¹), and there were also significantly more TAU and GABA than in the control, up by 30.2% and 23%, respectively. A beneficial effect of fertilisation on the essential amino acid content in barley flour was found, but only up to the dose of D4, when it was significantly higher than in the control and under mineral fertilising (D1), up by 23.7% and 9.2%, respectively. High ash doses reduced the content of free amino acids in the tested barley flour. This study confirmed that using an alternative method of fertilising with plant biomass ash has a beneficial effect on protein quality and nutritional value. Full article

(This article belongs to the Special Issue Determination and Identification of Chemical Compounds in Foods)

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13 pages, 3287 KiB

Open AccessArticle

The Effect of Altitude on Phenolic, Antioxidant and Fatty Acid Compositions of Some Turkish Hazelnut (Coryllus avellana L.) Cultivars

by Ersin Gülsoy, Elif Duygu Kaya, Ayşe Türkhan, Menekşe Bulut, Mubin Koyuncu, Emrah Güler, Figen Sayın and Ferhad Muradoğlu

Molecules 2023, 28(13), 5067; https://doi.org/10.3390/molecules28135067 - 28 Jun 2023

Cited by 9 | Viewed by 1998

Abstract

Turkey is the leading producer and exporter of hazelnuts, producing approximately 64% of global hazelnut production. This research investigated the effects of cultivars and altitude on the phenolic, antioxidant, and fatty acid compositions of five hazelnut cultivars grown at three different altitudes, 100 m, 350 m, and 800 m, in Ordu province, one of the territories that produce the most hazelnuts. The results showed that the cultivar and location significantly affected phenolic compounds, antioxidant activity, and fatty acid (FA) content. The lowest (2.30 mg/kg-Yağlı) and highest (21.11 mg/kg-Kara) gallic acids were obtained at 100 m. The highest total phenolic content and antioxidant activity were found in the nuts grown at 350 m in the Kara and Palaz cultivars, at 100 m in the Yağlı and Sivri cultivars, and at 800 m in the Çakıldak cultivar. Oleic acid was the predominant FA in the cultivars and possessed a diverse trend according to the altitude and cultivar, ranging from 76.04% to 84.80%, increasing with altitude in all cultivars except Çakıldak. Palmitic acid was the predominant saturated FA followed by stearic acid, which significantly varied according to the elevations. This study suggests that the responses of hazelnuts to altitude depend on the cultivar; hence, a proper approach to producing nuts containing more phenolic, fatty acids, and antioxidant activity includes choosing a suitable cultivar for a specific elevation. Full article

(This article belongs to the Special Issue Determination and Identification of Chemical Compounds in Foods)

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Review

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38 pages, 4574 KiB

Open AccessReview

A Scoping Review on Carotenoid Profiling in Passiflora spp.: A Vast Avenue for Expanding the Knowledge on the Species

by Marina de Macedo Rodrigues Leite, Daniele Bobrowski Rodrigues, Raquel Brison, Fernanda Nepomuceno, Maria Lua Bento and Lívia de Lacerda de Oliveira

Molecules 2024, 29(7), 1585; https://doi.org/10.3390/molecules29071585 - 2 Apr 2024

Cited by 3 | Viewed by 2094

Abstract

The Passiflora genus is recognised for its ethnopharmacological, sensorial, and nutritional significance. Yet, the screening of its dietary and bioactive molecules has mainly targeted hydrophilic metabolites. Following the PRISMA-P protocol, this review assessed the current knowledge on carotenoid composition and analysis within Passiflora, examining 968 records from seven databases and including 17 studies focusing on carotenoid separation and identification in plant parts. Those publications originated in America and Asia. P. edulis was the most frequently examined species of a total of ten, while pulp was the most studied plant part (16 studies). Carotenoid analysis involved primarily high-performance liquid chromatography separation on C₁₈ columns and detection using diode array detectors (64.71%). Most studies identified the provitamin A β-carotene and xanthophylls lutein and zeaxanthin, with their geometric configuration often neglected. Only one study described carotenoid esters. Besides the methodology’s insufficient description, the lack of use of more accurate techniques and practices led to a high risk of bias in the carotenoid assignment in 17.65% of the articles. This review highlights the opportunity to broaden carotenoid studies to other species and parts within the diverse Passiflora genus, especially to wild, locally available fruits, which may have a strategic role in enhancing food diversity and security amidst climatic changes. Additionally, it urges the use of more accurate and efficient analytical methods based on green chemistry to better identify Passiflora carotenoids. Full article

(This article belongs to the Special Issue Determination and Identification of Chemical Compounds in Foods)

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38 pages, 6722 KiB

Open AccessReview

Recent Progress on Fluorescent Probes in Heavy Metal Determinations for Food Safety: A Review

by Liqing Lai, Fang Yan, Geng Chen, Yiwen Huang, Luqiang Huang and Daliang Li

Molecules 2023, 28(15), 5689; https://doi.org/10.3390/molecules28155689 - 27 Jul 2023

Cited by 20 | Viewed by 4082

Abstract

One of the main challenges faced in food safety is the accumulation of toxic heavy metals from environmental sources, which can sequentially endanger human health when they are consumed. It is invaluable to establish a practical assay for the determination of heavy metals for food safety. Among the current detection methods, technology based on fluorescent probes, with the advantages of sensitivity, convenience, accuracy, cost, and reliability, has recently shown pluralistic applications in the food industry, which is significant to ensure food safety. Hence, this review systematically presents the recent progress on novel fluorescent probes in determining heavy metals for food safety over the past five years, according to fluorophores and newly emerging sensing cores, which could contribute to broadening the prospects of fluorescent materials and establishing more practical assays for heavy metal determinations. Full article

(This article belongs to the Special Issue Determination and Identification of Chemical Compounds in Foods)

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