Special Issue Editors

Dr. Natalia Drabińska
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Guest Editor

1. Department of Chemistry and Biodynamics of Food, Institute of Animal Reproduction and Food Research of Polish Academy of Sciences, 10-748 Olsztyn, Poland
2. Institute of Food Technology of Plant Origin, Poznań University of Life Sciences, 31 Wojska Polskiego St., 60-624 Poznań, Poland
Interests: food science and nutrition; food chemistry; bioactive compounds; nutritional interventions; clinical trials; volatile organic compounds; gas chromatography-mass spectrometry
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Dr. Marta Ferreiro-González
E-Mail Website

SciProfiles

Co-Guest Editor

Department of Analytical Chemistry, Faculty of Sciences, University of Cadiz, Agrifood Campus of International Excellence (ceiA3), IVAGRO, P.O. Box 40, 11510 Puerto Real, Cadiz, Spain
Interests: chemometrics; fire investigation; headspace-mass spectrometry electronic nose; ignitable liquids; petroleum-based products; gasoline; fire investigation; volatile organic compounds; food adulteration; ion mobility spectroscopy; forensic chemistry; analytical chemistry
Special Issues and Collections in MDPI journals

Special Issue Information

Dear Colleagues,

Food products are complex matrices containing various molecules, which can have beneficial or harmful effects on human health, determine the flavour of foodstuffs, and be related to food spoilage. The development of separation techniques resulted in the massive increase of studies focused on the analysis of compounds in food samples.

This Special Issue is going to summarize the recent findings related to the development and application of separation techniques to determine the health-promoting potential, safety, authenticity, and aroma in food products. The Special Issue will be covering various topics, including but not limited to bioactive compounds analysis, method development, omics approaches, volatile organic compounds analysis.

Dr. Natalia Drabińska
Dr. Marta Ferreiro-González
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. 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 1800 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

bioactive compounds
volatolomics
metabolomics
flavouromics
sensomics
analytical advancements
HPLC
LC-MS
GC-MS
GC-O

Published Papers (2 papers)

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Research

Open AccessArticle

Effect of Ultrasound-Assisted Extraction Parameters on Total Polyphenols and Its Antioxidant Activity from Mango Residues (Mangifera indica L. var. Manililla)

Anahí J. Borrás-Enríquez

Elizabeth Reyes-Ventura

Socorro J. Villanueva-Rodríguez

and

Lorena Moreno-Vilet

Separations 2021, 8(7), 94; https://doi.org/10.3390/separations8070094 - 30 Jun 2021

Viewed by 491

Abstract

Manililla is a mango variety whose residues contain bioactive compounds such as polyphenols and flavonoids, with high added value. The use of environmentally friendly extraction technology would be of great relevance; hence, this study aimed to evaluate the effect of solvent relation, sonication time and amplitude on the ultrasound-assisted extraction of total polyphenols in Manililla mango residues (peel, endocarp and kernel) and antioxidant activity. An experimental design 2³ with a central point was used to evaluate the curvature behavior of the process variables. Conventional maceration was used as a control. The better conditions were obtained at the central point using 50% ethanol in water, 60% amplitude and 20 min of sonication time. We obtained values of up to 1814 mg GAE/100 g, 469 mg GAE/100 g and 672 mg GAE/100 g of total polyphenols and 1228 mg QE/100 g, 653 mg QE/100 g and 880 mg QE/100 g of total flavonoids for peel, endocarp and kernel, respectively. Mangiferin was quantified in ultrasound-assisted extraction at 150 mg/g in peel and 0.025 mg/g in the kernel, but it was not detectable in maceration. An antioxidant capacity of 87%, 14% and 83% inhibition for peel, endocarp and kernel, respectively, were obtained. Peel and kernel were the residues with higher potential as extraction material, while endocarp was not. Full article

(This article belongs to the Special Issue Analytical Methods and Application of Separation Techniques in Food Science)

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Open AccessArticle

Fortified Cold-Pressed Oils: The Effect on Sensory Quality and Functional Properties

and

Separations 2021, 8(5), 55; https://doi.org/10.3390/separations8050055 - 21 Apr 2021

Viewed by 608

Abstract

The aim of this study was to monitor sensory quality, stability, selected nutritionally interesting properties and their changes in cold-pressed oil blends after fortification with chia and sesame seeds and seed oils during repeated thermal treatments. Rapeseed (cv. Sidney) and sunflower (cv. Velox) seeds from the Czech Republic were used to produce cold-pressed oils, which were fortified with chia and sesame seeds and seed oils in the concentrations of 1% and 5%. In all oil blends, sensory evaluation (quantitative descriptive analysis and hedonic analysis) and chemical analyses (oxidation degree, hydrolytic stability, chlorophyll and carotenoid content) were carried out in order to perform separation of samples degraded by thermal treatment. Assessors representing consumers were able to differentiate between individual thermal treatments from the viewpoint of pleasantness. Interestingly, the overall pleasantness of all fortified oil samples was still acceptable until the second thermal treatment. On the other hand, the results of the study emphasized the problematic oxidation degree of cold-pressed oil blends. The fortification of cold-pressed oils with chia and sesame seeds and oils did not unambiguously lead to better stability during thermal treatment. The application of elevated temperatures during the culinary use of these types of products should be limited to only one thermal treatment since sensory and chemical changes occur after repeated heating. Full article

(This article belongs to the Special Issue Analytical Methods and Application of Separation Techniques in Food Science)

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