Special Issue "Non-destructive Techniques for Sustainable Food Quality Evaluation"

A special issue of Sustainability (ISSN 2071-1050). This special issue belongs to the section "Sustainable Food".

Deadline for manuscript submissions: 15 October 2021.

Special Issue Editor

Dr. Katarzyna Włodarska
E-Mail Website
Guest Editor
Department of Technology and Instrumental Analysis, Institute of Quality Science, Poznań University of Economics and Business, 61-875 Poznań, Poland
Interests: food analysis; bioactive food components; spectroscopy; sensory evaluation; multivariate data analysis

Special Issue Information

Dear Colleagues,

Food quality evaluation involves a comprehensive assessment of various characteristics including chemical composition, physical and microbial properties, as well as sensory attributes such as appearance, texture, and flavor. The complexity of food requires the use of many conventional analytical methods including physical-chemical determinations and sensory analysis. Most of conventional methods are tedious, costly, time-consuming, and destructive because they usually require sample preparation procedures. These disadvantages make them frequently unsuitable for rapid analysis, especially for in-line quality assessment and large-scale industrial applications. Furthermore, the reagent and energy consumptions of these measurements have a negative impact on the environment. Thus, non-destructive approaches such as spectroscopy and spectral imaging techniques have become effective tools that provide analytical information in a more environmentally friendly way. The application of imaging and spectroscopy enables rapid and simple non-destructive measurements and the simultaneous determination of several parameters, so can therefore be used in the routine quality control of a large number of samples as an alternative to conventional analysis methods. Many studies have demonstrated the successful applications of various spectroscopic and spectral imaging techniques in combination with chemometrics for the qualitative and quantitative evaluation of numerous food products and for food process control. The use of these methods at different stages of the food production chain reduces the consumption of reagents and energy and should be promoted to support sustainable development.

The purpose of this Special Issue of Sustainability is to provide a forum where various findings and implementations can be presented, discussed, and promoted, and the future perspectives of emerging non-destructive tools can be considered. This Special Issue aims to collect up-to-date research papers and reviews referring to the development of new non-destructive methods. Application-oriented papers related to using non-invasive techniques in various sectors of the agri-food industry as well as at different stages of the food supply chain are also welcome.

Dr. Katarzyna Włodarska
Guest Editor

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. Sustainability 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 1900 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 quality evaluation
  • sustainable food system
  • green analytical techniques
  • spectroscopy techniques
  • spectral imaging
  • chemometrics
  • application of non-destructive techniques

Published Papers (1 paper)

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Research

Article
A Method of Evaluating Apple Juice Adulteration with Sucrose Based on Its Electrical Properties and RCC Model
Sustainability 2021, 13(12), 6716; https://doi.org/10.3390/su13126716 - 13 Jun 2021
Viewed by 621
Abstract
This study aimed to identify possibilities of controlling basic quality attributes (total soluble solids, organic acids, density, pH) and assessing the adulteration of natural dissociating solids with sucrose in apple juice produced from Malus domestica Borkh, var. Cortland, Idared, and Lobo (family Rosaceae [...] Read more.
This study aimed to identify possibilities of controlling basic quality attributes (total soluble solids, organic acids, density, pH) and assessing the adulteration of natural dissociating solids with sucrose in apple juice produced from Malus domestica Borkh, var. Cortland, Idared, and Lobo (family Rosaceae Juss), using electrical parameters (conductivity Z, Y; capacity Cp, Cs) and the RCC equivalent electrical model. The feasibility of employing electrical parameters was established based on correlations between selected quality attributes of apple juices varying in sucrose contents in the extract TSSConc (0%, 15%, 20%, 25%, 30%) and their electrical parameters measured in a frequency range of 100 Hz to 100 kHz. The significant (p ≤ 0.01) correlations obtained between the selected physicochemical parameters of juice (TSSConc, OA) and electrical properties point to the feasibility of using them as an alternative quality assessment method to the reference methods (refractometric or potentiometric titration) used by the external supervising bodies. The electrical parameters (including Z100Hz and Y100Hz) measured in the RCC model can, in the future, aid the design of a simple tool for the quantitative determination of apple juice adulteration with sucrose. They also encourage further research of this electrical method as an alternative to traditional analytical methods for evaluating the authenticity or adulteration of commercial fruit juices with sucrose or other sweetening agents. Full article
(This article belongs to the Special Issue Non-destructive Techniques for Sustainable Food Quality Evaluation)
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