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Separations
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Extraction and Analytical Methods in Food Technology
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Extraction and Analytical Methods in Food Technology

A special issue of Separations (ISSN 2297-8739). This special issue belongs to the section "Analysis of Food and Beverages".

Deadline for manuscript submissions: closed (29 February 2024) | Viewed by 3152

Special Issue Editors

Dr. Dorina Simedru

E-Mail Website
Guest Editor
INCDO-INOE 2000, Research Institute for Analytical Instrumentation, 67 Donath Street, 400293 Cluj-Napoca, Romania
Interests: development of analytical methods for the determination of pollutants in environmental samples and determination of some compounds naturally occurring in these samples using HPLC techniques (high-performance liquid chromatography performance) and LC/MS/MS (high-performance liquid chromatography coupled to mass spectrometry table); structural characterization of some natural and synthetic materials by SEM-EDX (microscopy scanning electronics and energy dispersive X-ray spectroscopy) and XRD (X-ray diffraction); preparation and characterization of oxide materials doped with transition metal ions and their characterization using XRF (X-ray fluorescence), XRD (X-ray diffraction) and FTIR (infrared spectroscopy) techniques to obtain oxide materials with possible applications in medicine and environmental protection
Dr. Anca Becze

E-Mail Website
Guest Editor
INCDO-INOE 2000, Research Institute for Analytical Instrumentation, 67 Donath Street, 400293 Cluj-Napoca, Romania
Interests: the development, validation, and execution of methods for food analysis; (mass spectrometry, liquid chromatography, gas chromatography, chain reaction a polymerase, photochemiluminescence, NIR, Raman, and SEM); food adulteration, food safety, and food security; nutritional importance in relation to traditional values for 3P medicine; data science using Phyton (IBM certificate); the extraction of bioactive compounds; alternative protein sources
Dr. Adrian Vasile Timar

E-Mail Website
Guest Editor
Faculty of Environmental Protection, University of Oradea, 26th Gen. Magheru Street, Oradea, 410048, Romania
Interests: grain storage; grain quality; processing; post-harvest technology; food processing and engineering; food preservation; storage; food processing; food science and technology; cereal technology; food quality; cereal science

Special Issue Information

Dear Colleagues,

Extraction and analysis methods are used simultaneously to preserve the quality and safety of food. They are used to detect and quantify contaminants (such as heavy metals, pesticides, and mycotoxins), and to assess the nutritional content within foods. These methodological advances have increased the accuracy, sensitivity, and speed of food analysis, giving us greater confidence in the safety and quality of the food we eat. Extraction methods commonly used in food technology include solvent extraction, solid-phase extraction, and supercritical fluid extraction. Solvent extraction is commonly used to extract lipids and essential oils from foods, while solid-phase extraction is used to isolate specific compounds, such as vitamins and antioxidants. Analytical methods used in food technology include chromatography, spectroscopy, and electrophoresis.

Inclusive examples of popular topics expected in this Special Issue are:

  • Extraction methods for natural food colorants and flavors;
  • Analytical methods for determining the quality and safety of food products;
  • The extraction and analysis of bioactive compounds in foods;
  • Analytical methods for detecting food allergens in processed foods;
  • The extraction and analysis of essential oils in foods and beverages;
  • Analytical methods for determining the nutritional value of foods;
  • The extraction and analysis of volatile compounds in foods, such as aroma compounds in fruits and vegetables;
  • Analytical methods for detecting and quantifying food additives, such as preservatives and artificial colors;
  • Analytical methods for monitoring food quality during storage and processing.

Dr. Dorina Simedru
Dr. Anca Becze
Dr. Adrian Vasile Timar
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. Separations 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 2600 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

  • solid-phase extraction
  • supercritical fluid extraction
  • chromatography
  • spectrometry
  • bioactive compounds
  • food adulteration
  • food allergens
  • food nutrition
  • food safety
  • functional ingredients

Published Papers (2 papers)

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Research

9 pages, 1234 KiB  
Article
Application of Response Surface Method for Determination of Optimized Conditions for Quantification of 1,4-Dioxane in Model System of Polyethylene Glycol 200
by Myung-Chan Kim, Su-Yeon Park, Hyo-Rim Kim, Yun-Sung Cho, Tabu Mungia Magollah, Jin Hong Mok and Yang-Bong Lee
Separations 2023, 10(9), 495; https://doi.org/10.3390/separations10090495 - 12 Sep 2023
Viewed by 950
Abstract
The release of 1,4-dioxane probably contributes to the deterioration of marine habitats, animal health, and human liver and kidneys. The formulation of 1,4-dioxane in glycols, which has been applied for dehumidifying agents in refineries, may need to be replaced to ensure public health. [...] Read more.
The release of 1,4-dioxane probably contributes to the deterioration of marine habitats, animal health, and human liver and kidneys. The formulation of 1,4-dioxane in glycols, which has been applied for dehumidifying agents in refineries, may need to be replaced to ensure public health. Further, it is necessary to identify and precisely determine the levels of 1,4-dioxane in glycols for food quality control and environmental safety regulation. The objectives of this study were to validate a liquid–liquid extraction (LLE) method for 1,4-dioxane analysis and to optimize the LLE conditions using a response surface methodology (RSM). With consideration of the food matrix and its applications, polyethylene glycol 200 was used as the model system and analyzed by gas chromatography with flame ionization detection. In the experiments for the optimum extraction temperature and time of 1,4-dioxane in ultrasonic treatment, they were 20 °C and 10 min, respectively. The experimental conditions and results were analyzed by RSM with the Box–Behnken design, and the optimal extraction conditions for the LLE were determined to be coded with three independent variables (sample weight, solvent volume, and centrifugation speed). The amount of 1,4-dioxane increased as the amount of sample increased, whereas the amount of 1,4-dioxane decreased as the amount of solvent increased. This information can help to find the analytical methods for regulating the 1,4-dioxane content and its precise quantification in food products. Full article
(This article belongs to the Special Issue Extraction and Analytical Methods in Food Technology)
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12 pages, 1231 KiB  
Article
Complex Evaluation of Storage Impact on Maize (Zea mays L.) Quality Using Chromatographic Methods
by Calin Topan, Mihai Nicolescu, Dorina Simedru and Anca Becze
Separations 2023, 10(7), 412; https://doi.org/10.3390/separations10070412 - 18 Jul 2023
Cited by 1 | Viewed by 1590
Abstract
Maize (Zea mays L.), a food crop cultivated worldwide, is renowned for its nutritional and economic value. However, its quality can be significantly affected by various storage conditions, leading to changes in its nutritional composition and potential contamination with harmful substances, such [...] Read more.
Maize (Zea mays L.), a food crop cultivated worldwide, is renowned for its nutritional and economic value. However, its quality can be significantly affected by various storage conditions, leading to changes in its nutritional composition and potential contamination with harmful substances, such as aflatoxins. This article presents a comprehensive evaluation of the impact of storage on maize quality, focusing on several key parameters analyzed using liquid chromatographic methods and FT-NIR spectrometry. The research reveals a decline in the concentrations of key nutrients over the storage period. Specifically, there was a 19.7% loss in vitamin B1, a 12.43% loss in vitamin B3, a 16.96% loss in α-tocopherol, a 13.61% loss in total tocopherols, and an 8.02% loss in β-carotene. Aflatoxins were mostly undetectable, with one exception in January that remained below the maximum permitted level of 0.3 µg/kg. The parameters include the concentration of vitamins B1, B3, α-tocopherol, total tocopherols, β-carotene, aflatoxin B1, total aflatoxins, carbohydrate content, and protein content. Aflatoxins were mostly undetectable, with one exception in January—0.3 µg/kg—that remained below the maximum permitted level. The study underscores the importance of cooling maize immediately after drying to minimize nutrient loss, providing valuable insights for optimizing storage processes to maintain the nutritional quality of maize. Full article
(This article belongs to the Special Issue Extraction and Analytical Methods in Food Technology)
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