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New Achievements and Challenges in Food Chemistry
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New Achievements and Challenges in Food Chemistry

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

Deadline for manuscript submissions: 31 August 2025 | Viewed by 3814

Special Issue Editors

Prof. Dr. Jie Chen

E-Mail Website
Guest Editor
1. State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China
2. International Joint Laboratory on Food Safety, Jiangnan University, Wuxi 214122, China
Interests: soy protein; food processing; bioactive compounds; meat product; dairy product; food storage
Dr. Qiuming Chen

E-Mail Website
Guest Editor
1. State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China
2. International Joint Laboratory on Food Safety, Jiangnan University, Wuxi 214122, China
Interests: food enzyme; rational design; fermentation; MD simulation; flavour control; functional carbohydrates

Special Issue Information

Dear Colleagues,

As the Guest Editor of the Special Issue “New Achievements and Challenges in Food Chemistry,” I am delighted to invite researchers and professionals to contribute their latest findings addressing the pressing challenges and innovative technological advancements in food production and processing. This Special Issue aims to showcase cutting-edge research in food processing innovations that enhance efficiency and sustainability, the development of alternative proteins to meet rising global nutritional demands, and the exploration of bioactive compounds for health promotion. We highly encourage submissions focusing on novel analytical methods that improve food safety assessments and quality control. Studies employing AI-assisted technologies for protein structure analysis, which can revolutionize food enzyme design and functionality, are particularly welcome. Additionally, research on flavour chemistry that enhances sensory attributes and consumer acceptance, as well as advancements in food storage techniques to extend shelf life and reduce waste, is of great interest. By bringing together a diverse array of interdisciplinary research, this Special Issue seeks to foster collaboration and propel the field of food chemistry forward.

Prof. Dr. Jie Chen
Dr. Qiuming Chen
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. Molecules 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 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

  • food processing innovations
  • alternative proteins
  • bioactive compounds
  • food safety
  • food storage
  • flavour chemistry
  • food enzyme design
  • AI-assisted technologies
  • novel analytical methods

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Published Papers (4 papers)

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Research

13 pages, 1592 KiB  
Article
SPE-HPLC-DAD Dosage of Seven Neonicotinoids in Green Coffee
by Serenella Seccia, Stefania Albrizio and Irene Dini
Molecules 2025, 30(9), 1930; https://doi.org/10.3390/molecules30091930 - 26 Apr 2025
Viewed by 187
Abstract
Green coffee is essential in many tropical economies. Its cultivation often necessitates using pesticides that can leave behind residues harmful to human health. To ensure consumer safety, the European Community has set strict maximum residue limits (ranging from 0.01 to 1.0 mg/kg) for [...] Read more.
Green coffee is essential in many tropical economies. Its cultivation often necessitates using pesticides that can leave behind residues harmful to human health. To ensure consumer safety, the European Community has set strict maximum residue limits (ranging from 0.01 to 1.0 mg/kg) for pesticides in green coffee sold within Europe. However, the lack of official testing methods for neonicotinoids (NEOs) is a problem, as laboratories must spend resources and time developing and validating suitable analytical methods. This study developed and validated a method for the simultaneous analysis of seven NEOs frequently used in coffee cultivation: acetamiprid, clothianidin, dinotefuran, imidacloprid, nitenpyram, thiacloprid, and thiamethoxam. The proposed methodology uses Strata®-X PRO cartridges (solid-phase extraction) to remove interfering compounds present in the food matrix and high-performance liquid chromatography (HPLC), equipped with a diode array detector (DAD), to determine NEOs. The accuracy profile strategy validated the method’s suitability for the intended application. NEO recovery rates above 97%; negligible matrix effects (>93%); the linearity of the quantification method (R2 values above 0.99); relative biases and standard deviations below 5% and 6%, respectively; and an expected error rate less than 8% allowed to consider the method reliable for the intended objectives. Because of its low ecological impact and simple execution, this method can be used in routine analyses. Full article
(This article belongs to the Special Issue New Achievements and Challenges in Food Chemistry)
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13 pages, 2042 KiB  
Article
Optimization of Encapsulation Core–Shell Structure to Preserve Polyphenols in Soy Protein—Polysaccharide Co-Dried Complexes
by Xinyue Zheng, Xiaofang Chu and Hongyang Pan
Molecules 2025, 30(5), 978; https://doi.org/10.3390/molecules30050978 - 20 Feb 2025
Viewed by 447
Abstract
Polyphenols from extra virgin olive oil (EVOO) are bioactive compounds with significant antioxidant properties, but their instability necessitates effective encapsulation for enhanced stability and controlled release. This study prepared water-in-oil-in-water (W1/O/W2) emulsions to encapsulate EVOO using a two-step emulsification technique with varying concentrations [...] Read more.
Polyphenols from extra virgin olive oil (EVOO) are bioactive compounds with significant antioxidant properties, but their instability necessitates effective encapsulation for enhanced stability and controlled release. This study prepared water-in-oil-in-water (W1/O/W2) emulsions to encapsulate EVOO using a two-step emulsification technique with varying concentrations of soy protein isolate (SPI) (0–10% w/w), maltodextrin (MD) (0–20% w/w), and propylene glycol alginate (PGA) (0–0.5% w/w). A three-factor central composite design (CCD) combined with response surface methodology (RSM) was employed to establish 20 W1/O/W2 emulsions to analyze the effects of the formulation on emulsion properties. Additionally, the effects of different pH levels on emulsion stability were investigated. The results showed that the ratios of SPI, MD, and PGA significantly influenced particle size distribution, stability, and encapsulation efficiency. PGA enhanced the rigidity of the interfacial membrane, forming stable core–shell structures and reducing EVOO release. The optimal formulation (7.887% SPI, 15.774% MD, 0.395% PGA) achieved superior encapsulation efficiency (97.66%), long-term stability, and viscosity below 300 mPa·s. Cryo-TEM analysis confirmed the formation of core–shell structures, while Zeta potential measurements indicated smaller particle sizes and enhanced stability at pH 11. This optimized W1/O/W2 emulsion system offers a promising food-grade delivery platform for hydrophobic bioactive compounds, enabling enhanced stability and controlled release of EVOO polyphenols for applications in functional foods, nutraceuticals, and other industries. Full article
(This article belongs to the Special Issue New Achievements and Challenges in Food Chemistry)
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14 pages, 1747 KiB  
Article
Influence of Phosphate Marinades on the Quality and Flavor Characteristics of Prepared Beef
by Wanqi Wang, Maomao Zeng, Qiuming Chen, Zhaojun Wang, Zhiyong He and Jie Chen
Molecules 2025, 30(1), 202; https://doi.org/10.3390/molecules30010202 - 6 Jan 2025
Viewed by 1606
Abstract
Phosphate has been widely used in beef to improve processing characteristics such as tenderness and water-holding capacity. However, the effects of phosphates on the quality and especially the flavor of beef are not well understood. This study investigated the influence of eight different [...] Read more.
Phosphate has been widely used in beef to improve processing characteristics such as tenderness and water-holding capacity. However, the effects of phosphates on the quality and especially the flavor of beef are not well understood. This study investigated the influence of eight different phosphate marinade solutions on the quality and flavor of prepared beef. The results revealed that the thawing loss in the control group was 11.47%, and NaCl with sodium hexametaphosphate (SYCP) had the lowest thawing loss, with a value of 2.13%, which was reduced by 81.43% as compared to the control group. The shear force of the control group was 3.85 kg, and the shear work was 10.03 kg. The best tenderness was recorded in the NaCl with sodium hexametaphosphate (SYST) group, which had a shear force of 1.14 kg and shear work of 3.34 kg. The incorporation of phosphates suppressed fat oxidation and increased the total free amino acid content. Additionally, the levels of certain key volatile flavor compounds, particularly those associated with fat oxidation, such as hexanal, heptanal, octanal, and nonanal, were reduced. In terms of sensory evaluation, juiciness, flavor, tenderness, and overall acceptability in the treatment group were significantly increased (p < 0.05). Overall, the results indicate that adding phosphates can enhance the quality of processed beef, inhibit lipid oxidation, and improve sensory evaluation. Full article
(This article belongs to the Special Issue New Achievements and Challenges in Food Chemistry)
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15 pages, 4756 KiB  
Article
Low-Toxicity and High-Stability Fluorescence Sensor for the Selective, Rapid, and Visual Detection Tetracycline in Food Samples
by Jixiang Wang, Yaowei Qin, Yue Ma, Minjia Meng and Yeqing Xu
Molecules 2024, 29(24), 5888; https://doi.org/10.3390/molecules29245888 - 13 Dec 2024
Cited by 1 | Viewed by 1055
Abstract
With the development and improvement of analysis and detection systems, low-toxicity and harmless detection systems have received much attention, especially in the field of food detection. In this paper, a low-toxicity dual-emission molecularly imprinted fluorescence sensor (CdTe QDs@SiO2/N-CDs@MIPs) was successfully designed [...] Read more.
With the development and improvement of analysis and detection systems, low-toxicity and harmless detection systems have received much attention, especially in the field of food detection. In this paper, a low-toxicity dual-emission molecularly imprinted fluorescence sensor (CdTe QDs@SiO2/N-CDs@MIPs) was successfully designed for highly selective recognition and visual detection of tetracycline (TC) in food samples. Specifically, the non-toxic blue-emission N-doped carbon dots (N-CDs) with high luminous performance acted as the response signals to contact TC via the covalent bond between amino and carboxyl groups. The red-emission CdTe quantum dots (CdTe QDs) were coated in silica nanospheres as stable reference signals, which effectively avoided the direct contact of CdTe QDs. Under optimum conditions, CdTe QDs@SiO2/N-CDs@MIPs had a rapid response within 1.0 min to TC, and the detection limit of CdTe QDs@SiO2/N-CDs@MIPs was calculated at 0.846 μM in the linear range of 0–140 μM. In complex environments, the CdTe QDs@SiO2/N-CDs@MIPs also exhibited excellent capabilities for the selective, rapid, and visual detection of TC. Furthermore, the accuracy of CdTe QDs@SiO2/N-CDs@MIPs to detect TC was verified by the HPLC method, and satisfactory results were obtained. Moreover, CdTe QDs@SiO2/N-CDs@MIPs showed a satisfactory recovery when measuring TC in milk and egg samples. This work provided an ideal approach for low-toxicity fluorescence sensor design and application. Full article
(This article belongs to the Special Issue New Achievements and Challenges in Food Chemistry)
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