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Advanced Spectrometric Techniques for Food Analysis

A special issue of Applied Sciences (ISSN 2076-3417). This special issue belongs to the section "Food Science and Technology".

Deadline for manuscript submissions: closed (31 October 2024) | Viewed by 1361

Special Issue Editor


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Guest Editor
CBIOS—Research Center for Biosciences & Health Technologies, Universidade Lusófona, Campo Grande 376, 1749-024 Lisboa, Portugal
Interests: health science; nutraceutical analysis; sustainable ingredients; food analysis
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

"Advanced Spectrometric Techniques for Food Analysis" explores the application of cutting-edge spectrometric methods in food analysis, ensuring safety, quality, and authenticity. This field intersects several disciplines within Applied Sciences, primarily Chemistry & Materials Science and Engineering. Spectrometric techniques like UV–vis spectroscopy, mass spectrometry, infrared spectroscopy, and nuclear magnetic resonance offer a precise analysis of food composition, contaminants, and nutritional content.

In the Chemistry & Materials Science domain, these techniques are pivotal for understanding molecular structures, identifying chemical components, and detecting trace elements within food matrices. They facilitate quality control, verifying adherence to regulations and standards.

Within Engineering, spectrometric applications involve instrumentation development, data processing algorithms, and automation for high-throughput analysis. Computing and Artificial Intelligence play crucial roles in data interpretation and pattern recognition.

Furthermore, these advancements contribute to Food Science and Technology, ensuring product safety, authenticity, and nutritional value. From detecting allergens and toxins to assessing nutritional profiles, spectrometric techniques offer non-destructive, rapid analysis crucial for the food industry.

The interdisciplinary nature of this topic underscores its significance in addressing contemporary challenges in food safety, quality assurance, and consumer protection, making it a dynamic and evolving field within applied natural sciences.

Dr. Marisa Nicolai
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 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.

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Keywords

  • spectrometric analysis
  • food quality
  • advanced technologies
  • mass spectrometry
  • UV–vis and/or infrared spectroscopy
  • nuclear magnetic resonance
  • food safety
  • chemical composition
  • engineering applications
  • data interpretation

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Published Papers (1 paper)

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Research

11 pages, 2937 KiB  
Article
Effect of Sterilization Methods on Collagen Hydrolysate Obtained from Tuna Tendon
by Kitipong Pasanaphong, Paisal Jittrontrum, Narongrit Srikaew, Sani Boonyagul, Sutee Wangtueai, Kittisak Jantanasakulwong, Pornchai Rachtanapun, Tulyapruek Tawonsawatruk and Nuttapol Tanadchangsaeng
Appl. Sci. 2024, 14(14), 6201; https://doi.org/10.3390/app14146201 - 17 Jul 2024
Viewed by 1087
Abstract
Collagen hydrolysates derived from tuna tendons have potential applications in various industries, but sterilization is crucial to ensure their safety. This study investigated the effects of ethylene oxide (EtO), beta radiation, and gamma radiation sterilization methods on the structural and functional properties of [...] Read more.
Collagen hydrolysates derived from tuna tendons have potential applications in various industries, but sterilization is crucial to ensure their safety. This study investigated the effects of ethylene oxide (EtO), beta radiation, and gamma radiation sterilization methods on the structural and functional properties of collagen hydrolysates using nuclear magnetic resonance (NMR) spectroscopy, matrix-assisted laser desorption/ionization time-of-flight mass spectrometry (MALDI-TOF MS), and differential scanning calorimetry (DSC). EtO sterilization caused significant physical and chemical changes in the hydrolysates, as evidenced by the altered appearance and 1H-NMR and 13C-NMR spectra. In contrast, beta and gamma radiation did not induce notable changes in the physical characteristics and NMR spectra. MALDI-TOF MS analysis revealed slight alterations in the molecular weight distribution after sterilization, with beta irradiation causing a minor decrease and gamma irradiation and EtO leading to small increases. DSC analysis showed shifts in the heat absorption peaks after sterilization, indicating changes in the thermal properties. The findings suggest that while all three methods effectively sterilize collagen hydrolysates, EtO causes more significant structural modifications compared to beta and gamma radiation. This study provides valuable insights into the impact of sterilization on collagen hydrolysates, facilitating the selection of appropriate methods for specific applications. Full article
(This article belongs to the Special Issue Advanced Spectrometric Techniques for Food Analysis)
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