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Advanced Chromatographic and Spectroscopic Techniques in Food Analysis and Quality...
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Advanced Chromatographic and Spectroscopic Techniques in Food Analysis and Quality Control

A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Food Analytical Methods".

Deadline for manuscript submissions: closed (27 August 2024) | Viewed by 22070

Special Issue Editor

Dr. Mourad Kharbach

E-Mail Website
Guest Editor
Circular Economy/Sustainable Solutions, LAB University of Applied Sciences, Mukkulankatu 19, 15101 Lahti, Finland
Interests: spectroscopy; foods; statistics; chemometrics; material sciences; climate change; catalytic reactions; mixture analysis
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

The field of food analysis and quality control has greatly benefited from the advancements in chromatographic and spectroscopic techniques. These techniques play a pivotal role in ensuring the safety, authenticity, and quality of food products. Traditional analytical methods, although widely used, often suffer from limitations such as time-consuming procedures, destructive sample preparation, and high costs.

In recent years, advanced chromatographic and spectroscopic techniques have emerged as powerful tools for food analysis and quality control. Chromatographic techniques, including gas chromatography (GC) and liquid chromatography (LC), provide excellent separation and identification capabilities, enabling the detection of various compounds in complex food matrices. These techniques offer enhanced sensitivity, selectivity, and efficiency, making them indispensable in food applications.

Complementing the chromatographic methods, spectroscopic techniques encompass a range of approaches such as infrared spectroscopy (IR), nuclear magnetic resonance (NMR), mass spectrometry (MS), and ultraviolet-visible (UV-Vis) spectroscopy. These techniques provide valuable insights into the chemical composition, structural characteristics, and functional properties of food components. They offer advantages such as non-destructive analysis, rapid detection, and minimal sample preparation requirements.

Furthermore, the integration of chemometric approaches with chromatographic and spectroscopic techniques has revolutionized data analysis in food analysis and quality control. Chemometrics enables the extraction of meaningful information from complex datasets, facilitates pattern recognition, and allows for the quantitative analysis of food samples. Statistical methods, multivariate analysis, and machine learning algorithms aid in the interpretation of chromatographic and spectroscopic data, enabling reliable classification, prediction, and quality assessment.

This Special Issue aims to highlight the recent advancements and applications of advanced chromatographic and spectroscopic techniques in food analysis and quality control. It focuses on research related to method development, validation, and the practical implementation of these techniques in various areas such as food safety, authenticity, nutritional analysis, and quality evaluation. Contributions that explore the integration of chemometrics with chromatography and spectroscopy are particularly encouraged.

By bringing together cutting-edge research and practical industrial applications, this Special Issue seeks to promote the adoption of advanced chromatographic and spectroscopic techniques for enhanced food analysis and quality control, ultimately contributing to the assurance of consumer safety and confidence in the food industry.

Dr. Mourad Kharbach
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.

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. Foods 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 2900 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 control
  • food analysis
  • food safety
  • food classification
  • quality control
  • authenticity
  • gas chromatography
  • liquid chromatography
  • spectroscopic techniques
  • chemometric approaches
  • multivariate analysis

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Published Papers (15 papers)

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Research

19 pages, 4667 KiB  
Article
Towards Sustainable and Dynamic Modeling Analysis in Korean Pine Nuts: An Online Learning Approach with NIRS
by Hongbo Li, Dapeng Jiang, Wanjing Dong, Jin Cheng and Xihai Zhang
Foods 2024, 13(17), 2857; https://doi.org/10.3390/foods13172857 - 9 Sep 2024
Viewed by 656
Abstract
Due to its advantages such as speed and noninvasive nature, near-infrared spectroscopy (NIRS) technology has been widely used in detecting the nutritional content of nut food. This study aims to address the problem of offline quantitative analysis models producing unsatisfactory results for different [...] Read more.
Due to its advantages such as speed and noninvasive nature, near-infrared spectroscopy (NIRS) technology has been widely used in detecting the nutritional content of nut food. This study aims to address the problem of offline quantitative analysis models producing unsatisfactory results for different batches of samples due to complex and unquantifiable factors such as storage conditions and origin differences of Korean pine nuts. Based on the offline model, an online learning model was proposed using recursive partial least squares (RPLS) regression with online multiplicative scatter correction (OMSC) preprocessing. This approach enables online updates of the original detection model using a small amount of sample data, thereby improving its generalization ability. The OMSC algorithm reduces the prediction error caused by the inability to perform effective scatter correction on the updated dataset. The uninformative variable elimination (UVE) algorithm appropriately increases the number of selected feature bands during the model updating process to expand the range of potentially relevant features. The final model is iteratively obtained by combining new sample feature data with RPLS. The results show that, after OMSC preprocessing, with the number of features increased to 100, the new online model’s R2 value for the prediction set is 0.8945. The root mean square error of prediction (RMSEP) is 3.5964, significantly outperforming the offline model, which yields values of 0.4525 and 24.6543, respectively. This indicates that the online model has dynamic and sustainable characteristics that closely approximate practical detection, and it provides technical references and methodologies for the design and development of detection systems. It also offers an environmentally friendly tool for rapid on-site analysis for nut food regulatory agencies and production enterprises. Full article
(This article belongs to the Special Issue Advanced Chromatographic and Spectroscopic Techniques in Food Analysis and Quality Control)
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15 pages, 1633 KiB  
Article
Design of Experiments and Optimization of Monacolin K Green Extraction from Red Yeast Rice by Ultra-High-Performance Liquid Chromatography
by Lara Davani, Cristina Terenzi, Angela De Simone, Vincenzo Tumiatti, Vincenza Andrisano and Serena Montanari
Foods 2024, 13(16), 2509; https://doi.org/10.3390/foods13162509 - 11 Aug 2024
Viewed by 1024
Abstract
Monacolin K (MK), in red yeast rice (RYR) in the forms of lactone (LMK) and hydroxy acid (AMK), is known for its anti-hypercholesterolemic activity. Under the rising demand for natural bioactive molecules, we present a green ultrasound-assisted extraction (UAE) optimization study for MK [...] Read more.
Monacolin K (MK), in red yeast rice (RYR) in the forms of lactone (LMK) and hydroxy acid (AMK), is known for its anti-hypercholesterolemic activity. Under the rising demand for natural bioactive molecules, we present a green ultrasound-assisted extraction (UAE) optimization study for MK in RYR. The development and validation of a fast, sensitive, selective, reproducible, and accurate ultra-high-performance liquid chromatography (UHPLC) method coupled to diode array detection for LMK and AMK allowed us to evaluate the MK recovery in different extract media. Firstly, the ethanol comparability to acetonitrile was assessed (recovery of 80.7 ± 0.1% for ethanol and 85.5 ± 0.2% for acetonitrile). Then, water/ethanol mixtures, with decreasing percentages of organic solvent, were tested by modulating temperature and extraction times. Water extractions at 80 °C for 10 min produced MK yield > 85%. Thus, UAE conditions were optimized by a DOE study using a water-based formulation (mouthwash). The optimal total MK extraction yield (86.6 ± 0.4%) was found under the following conditions: 80 °C, 45 min, 5 mg mL−1 (RYR powder/solvent). Therefore, the new single-process green approach allowed the simultaneous direct extraction of MK and mouthwash enrichment (MK concentration = 130.0 ± 0.6 µg mL−1), which might be tested for the prevention and treatment of periodontitis or oral candidiasis. Full article
(This article belongs to the Special Issue Advanced Chromatographic and Spectroscopic Techniques in Food Analysis and Quality Control)
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10 pages, 1906 KiB  
Communication
Comparison of Volatile Compounds among Four Types of Teas Analyzed Using Gas Chromatography–Ion Mobility Spectrometry
by Li Guo, Chenxi Xie, Feng Zhao, Yue Zhang and Zhi Lin
Foods 2024, 13(13), 2043; https://doi.org/10.3390/foods13132043 - 27 Jun 2024
Viewed by 964
Abstract
Gas chromatography–ion mobility spectrometry (GC-IMS) is a smart method that has been applied to determine the volatile compounds in Chinese teas, but its use in comparing the volatile compounds of different types of tea has not been mentioned. In this study, the volatile [...] Read more.
Gas chromatography–ion mobility spectrometry (GC-IMS) is a smart method that has been applied to determine the volatile compounds in Chinese teas, but its use in comparing the volatile compounds of different types of tea has not been mentioned. In this study, the volatile compounds found in four types of samples (green, yellow, white, and black teas) made with fresh leaves of Camellia sinensis (L.) Kuntze ‘Zhongcha 111’ were analyzed using GC-IMS. The results showed that 93 volatile compounds were identified from our tea samples and that the average volume of aldehydes was higher than that for other compounds, especially in white tea. The different samples were successfully categorized using multivariate statistical analysis. Using partial least squares discriminant analysis (PLS-DA), we found 15 key compounds, including four differential components: (E)-2-hexenal, 2-furanmethanethio, 2-hexanol, and 1-octene. There were 29 common components, and their total content reached 386.0 μg/g. Moreover, the 3-methyl-2-butenal and dimethyl disulfide detected in the four samples were also differential compounds, varying according to the manufacturing technology. Thus, this study demonstrates that different types of teas can be discriminated easily using GC-IMS and that this is helpful to shorten the time for improving tea quality and developing new products. Full article
(This article belongs to the Special Issue Advanced Chromatographic and Spectroscopic Techniques in Food Analysis and Quality Control)
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12 pages, 2359 KiB  
Article
Determination of Luteolin and Apigenin in Herbal Teas by Online In-Tube Solid-Phase Microextraction Coupled with LC–MS/MS
by Atsushi Ishizaki, Akiko Miura and Hiroyuki Kataoka
Foods 2024, 13(11), 1687; https://doi.org/10.3390/foods13111687 - 28 May 2024
Cited by 1 | Viewed by 1372
Abstract
Herbal teas have attracted attention as functional beverages containing luteolin and apigenin, which exhibit antioxidant and anti-inflammatory effects. The objective of this study was to develop a sensitive online automated method to determine these flavones’ contents in herbal teas using in-tube solid-phase microextraction [...] Read more.
Herbal teas have attracted attention as functional beverages containing luteolin and apigenin, which exhibit antioxidant and anti-inflammatory effects. The objective of this study was to develop a sensitive online automated method to determine these flavones’ contents in herbal teas using in-tube solid-phase microextraction (IT-SPME) coupled with liquid chromatography–tandem mass spectrometry (LC–MS/MS). These compounds were extracted and concentrated by IT-SPME using a Supel Q PLOT capillary column and then separated and detected within 6 min using a CAPCELL PAK C18 MG III analytical column and a negative electrospray ionization-mode multiple-reaction monitoring system by LC–MS/MS. The detection limits (S/N = 3) for luteolin and apigenin were 0.4 and 0.8 pg mL−1, respectively, and the calibration curves were linear in the range of 2–2000 pg mL−1 with correlation coefficients above 0.9995, and intra-day and inter-day precisions with relative standard deviations below 2.9 and 3.6% (n = 6), respectively. The luteolin and apigenin in herbal tea were quantified using IT-SPME/LC-MS/MS following the acid hydrolysis of their glycosides. Among the 10 herbal teas tested, luteolin was detected in peppermint and sage at concentrations of 375 and 99 µg mL−1, respectively, while apigenin was detected in German chamomile at 110 µg mL−1, which were higher than in the other herbal teas. The method is expected to be a useful method for evaluating the efficacy of luteolin and apigenin in herbal teas as functional beverages. Full article
(This article belongs to the Special Issue Advanced Chromatographic and Spectroscopic Techniques in Food Analysis and Quality Control)
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15 pages, 6583 KiB  
Article
Insights into the Volatile Flavor Profiles of Two Types of Beef Tallow via Electronic Nose and Gas Chromatography–Ion Mobility Spectrometry Analysis
by Ke Li, Liangyao Zhang, Danhui Yi, Yunxiao Luo, Chao Zheng and Yinglong Wu
Foods 2024, 13(10), 1489; https://doi.org/10.3390/foods13101489 - 11 May 2024
Cited by 1 | Viewed by 1378
Abstract
In the current study, an electronic nose (E-nose) and gas chromatography–ion mobility spectrometry (GC-IMS) were employed to investigate the volatile flavor compounds (VFCs) of intense flavor beef tallow (L) and ordinary beef tallow (P). The study results indicate that an E-nose combined with [...] Read more.
In the current study, an electronic nose (E-nose) and gas chromatography–ion mobility spectrometry (GC-IMS) were employed to investigate the volatile flavor compounds (VFCs) of intense flavor beef tallow (L) and ordinary beef tallow (P). The study results indicate that an E-nose combined with an LDA and GC-IMS combined with an OPLS-DA can effectively distinguish between the two types of beef tallow. Compared with ordinary beef tallow, the E-nose sensors of intense flavor beef tallow have stronger response signals to sulfides, terpenes, and nitrogen oxides. A total of 22 compounds contribute to making the flavor of intense flavor beef tallow more typical and richer; in contrast, ethyl acetate was the main aroma-active compound found in the ordinary beef tallow. Sulfur-containing compounds and terpenoids might be the key substances that cause sensory flavor differences between the two types of beef tallow. In conclusion, the results of this study clarify the characteristics and differences of the two types of beef tallow and provide an enhanced understanding of the differences in the flavors of the two types of beef tallow. Full article
(This article belongs to the Special Issue Advanced Chromatographic and Spectroscopic Techniques in Food Analysis and Quality Control)
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14 pages, 3629 KiB  
Article
Development of a New Extraction Method for Pomegranate and Metabolite Profiling by a LC-MS and 1H NMR Combined Approach
by Luciana Maria Polcaro, Marzieh Rahmani Samani, Sonia Piacente and Milena Masullo
Foods 2024, 13(10), 1429; https://doi.org/10.3390/foods13101429 - 7 May 2024
Cited by 2 | Viewed by 1092
Abstract
The pomegranate (Punica granatum L.) market has steadily grown due to the increasing demand of health-conscious consumers of products with health-promoting effects. Recently, a growing interest in developing ecological and environmentally friendly extraction methods has led to investigating extraction procedures to obtain [...] Read more.
The pomegranate (Punica granatum L.) market has steadily grown due to the increasing demand of health-conscious consumers of products with health-promoting effects. Recently, a growing interest in developing ecological and environmentally friendly extraction methods has led to investigating extraction procedures to obtain a higher extraction yield using a lower amount of solvents and energy. Herein, a new extraction procedure was developed to obtain an enriched pomegranate food supplement by using the peels of pomegranate, cultivar “Dente di Cavallo” and its juice. The extraction was performed through a non-conventional extraction technique like SLDE-Naviglio using ethanol and pomegranate juice as a solvent, and peels as a matrix. The extract was analysed by a combined approach based on LCESI/QExactive/MS/MS and NMR analysis, and its chemical profile was compared with those of pomegranate juice and of the extract obtained from peels by SLDE-Naviglio by using ethanol:H2O. The LC-MS analysis highlighted the presence of hydrolysable tannins, flavonoids, ellagic acid and phenol glucoside derivatives, while 1H NMR analysis completed the profile by detecting the primary metabolites. The LC-MS and 1H NMR analysis indicated that the extract obtained by SLDE-Naviglio using ethanol and pomegranate juice was enriched in the bioactives as confirmed by the highest phenolic, tannin and flavonoid content. Full article
(This article belongs to the Special Issue Advanced Chromatographic and Spectroscopic Techniques in Food Analysis and Quality Control)
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11 pages, 1198 KiB  
Article
Determination of Multiclass Antibiotics in Fish Muscle Using a QuEChERS-UHPLC-MS/MS Method
by Yousra Aissaoui, Gabriel Jiménez-Skrzypek, Javier González-Sálamo, Malika Trabelsi-Ayadi, Ibtissem Ghorbel-Abid and Javier Hernández-Borges
Foods 2024, 13(7), 1081; https://doi.org/10.3390/foods13071081 - 1 Apr 2024
Viewed by 1420
Abstract
The surging global demand for fish has increased aquaculture practices, where antibiotics have become indispensable to prevent diseases. However, the passive incorporation of these compounds into the diet may have adverse effects on human health. In this work, the QuEChERS method combined with [...] Read more.
The surging global demand for fish has increased aquaculture practices, where antibiotics have become indispensable to prevent diseases. However, the passive incorporation of these compounds into the diet may have adverse effects on human health. In this work, the QuEChERS method combined with ultra-high-performance liquid chromatography tandem mass spectrometry was applied for the determination of 10 multiclass antibiotics (5 quinolones, 2 sulfonamides, 2 diaminopyrimidines, and 1 macrolide) in muscle tissue of farmed fish (European sea bass and gilt-head sea bream). The applied method demonstrated acceptable recovery values, mostly between 70 and 120%, with limits of quantification of the method meeting the established EU maximum residue limits. The analysis of twenty fish samples in duplicate revealed that most antibiotics were not present, with the only exception of oxolinic acid and tilmicosin in European sea bass, which were below the limit of quantification of the method. Full article
(This article belongs to the Special Issue Advanced Chromatographic and Spectroscopic Techniques in Food Analysis and Quality Control)
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18 pages, 1795 KiB  
Article
Optimization of Online Soluble Solids Content Detection Models for Apple Whole Fruit with Different Mode Spectra Combined with Spectral Correction and Model Fusion
by Yang Li, Yankun Peng, Yongyu Li, Tianzhen Yin and Bingwei Wang
Foods 2024, 13(7), 1037; https://doi.org/10.3390/foods13071037 - 28 Mar 2024
Cited by 1 | Viewed by 1632
Abstract
Soluble solids content (SSC) is one of the main quality indicators of apples, and it is important to improve the precision of online SSC detection of whole apple fruit. Therefore, the spectral pre-processing method of spectral-to-spectral ratio (S/S), as well as multiple characteristic [...] Read more.
Soluble solids content (SSC) is one of the main quality indicators of apples, and it is important to improve the precision of online SSC detection of whole apple fruit. Therefore, the spectral pre-processing method of spectral-to-spectral ratio (S/S), as well as multiple characteristic wavelength member model fusion (MCMF) and characteristic wavelength and non-characteristic wavelength member model fusion (CNCMF) methods, were proposed for improving the detection performance of apple whole fruit SSC by diffuse reflection (DR), diffuse transmission (DT) and full transmission (FT) spectra. The modeling analysis showed that the S/S- partial least squares regression models for all three mode spectra had high prediction performance. After competitive adaptive reweighted sampling characteristic wavelength screening, the prediction performance of all three model spectra was improved. The particle swarm optimization–extreme learning machine models of MCMF and CNCMF had the most significant enhancement effect and could make all three mode spectra have high prediction performance. DR, DT, and FT spectra all had some prediction ability for apple whole fruit SSC, with FT spectra having the strongest prediction ability, followed by DT spectra. This study is of great significance and value for improving the accuracy of the online detection model of apple whole fruit SSC. Full article
(This article belongs to the Special Issue Advanced Chromatographic and Spectroscopic Techniques in Food Analysis and Quality Control)
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15 pages, 4453 KiB  
Article
Nondestructive Determination of Epicarp Hardness of Passion Fruit Using Near-Infrared Spectroscopy during Storage
by Junyi Wang, Dandan Fu, Zhigang Hu, Yan Chen and Bin Li
Foods 2024, 13(5), 783; https://doi.org/10.3390/foods13050783 - 3 Mar 2024
Cited by 1 | Viewed by 1354
Abstract
The hardness of passion fruit is a critical feature to consider when determining maturity during post-harvest storage. The capacity of near-infrared diffuse reflectance spectroscopy (NIRS) for non-destructive detection of outer and inner hardness of passion fruit epicarp was investigated in this work. The [...] Read more.
The hardness of passion fruit is a critical feature to consider when determining maturity during post-harvest storage. The capacity of near-infrared diffuse reflectance spectroscopy (NIRS) for non-destructive detection of outer and inner hardness of passion fruit epicarp was investigated in this work. The passion fruits’ spectra were obtained using a near-infrared spectrometer with a wavelength range of 10,000–4000 cm−1. The hardness of passion fruit’s outer epicarp (F1) and inner epicarp (F2) was then measured using a texture analyzer. Moving average (MA) and mean-centering (MC) techniques were used to preprocess the collected spectral data. Competitive adaptive reweighted sampling (CARS), successive projection algorithm (SPA), and uninformative variable elimination (UVE) were used to pick feature wavelengths. Grid-search-optimized random forest (Grids-RF) models and genetic-algorithm-optimized support vector regression (GA-SVR) models were created as part of the modeling process. After MC preprocessing and CARS selection, MC-CARS-Grids-RF model with 7 feature wavelengths had the greatest prediction ability for F1. The mean square error of prediction set (RMSEP) was 0.166 gN. Similarly, following MA preprocessing, the MA-Grids-RF model displayed the greatest predictive performance for F2, with an RMSEP of 0.101 gN. When compared to models produced using the original spectra, the R2P for models formed after preprocessing and wavelength selection improved. The findings showed that near-infrared spectroscopy may predict the hardness of passion fruit epicarp, which can be used to identify quality during post-harvest storage. Full article
(This article belongs to the Special Issue Advanced Chromatographic and Spectroscopic Techniques in Food Analysis and Quality Control)
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17 pages, 3680 KiB  
Article
Development of a Green, Quick, and Efficient Method Based on Ultrasound-Assisted Extraction Followed by HPLC-DAD for the Analysis of Bioactive Glycoalkaloids in Potato Peel Waste
by Isabel Martínez-García, Carlos Gaona-Scheytt, Sonia Morante-Zarcero and Isabel Sierra
Foods 2024, 13(5), 651; https://doi.org/10.3390/foods13050651 - 21 Feb 2024
Cited by 5 | Viewed by 1430
Abstract
α-Solanine and α-chaconine are the two most predominant glycoalkaloids (GAs) present in potato. Potato peel contains a high concentration of GAs, which are especially interesting for application in the pharmaceutical industry due to their different beneficial properties (such as anticarcinogenic, anti-inflammatory, antiallergic, antipyretic, [...] Read more.
α-Solanine and α-chaconine are the two most predominant glycoalkaloids (GAs) present in potato. Potato peel contains a high concentration of GAs, which are especially interesting for application in the pharmaceutical industry due to their different beneficial properties (such as anticarcinogenic, anti-inflammatory, antiallergic, antipyretic, antiviral, fungicide, and antibiotic activities, among others); so, potato peel waste can be valorized by extracting these biologically active compounds. For this, a green, quick, and efficient miniaturized analytical approach based on ultrasound-assisted extraction (UAE) combined with HPLC-DAD was developed to quantify α-solanine and α-chaconine in potato peel. Some parameters of the extraction were optimized, including the extraction method, the type of solvent, and the sample/solvent ratio, by a three-factor, three-level (33) full factorial experimental design. The optimal extraction conditions were obtained with UAE using methanol as a solvent and a sample/solvent ratio of 1:10 (w/v, g/mL). The analytical greenness metric for sample preparation (AGREEprep) tool was used to assess the greenness of the methods used. The tool revealed an acceptable green analysis, with 0.61 points. The method was validated and applied to the evaluation of GAs in the peel of 15 commercial varieties of potato. The amount of glycoalkaloids found in the samples evaluated ranged from 143 to 1273 mg/kg and from 117 to 1742 mg/kg dry weight for α-solanine and α-chaconine, respectively. These results reveal the important variability that exists between potato varieties; so, their analysis is of great importance to select the most suitable ones for biovalorization (e.g., the Amandine and Rudolph varieties, with around 3000 mg/kg, in total, of both GAs). To provide higher stability to the peel during storage, freeze-drying or a medium-temperature drying process resulted preferable to avoid GA degradation. Overall, this study will contribute to the expansion of the future biovalorization of potato peel waste as well as provide a powerful analytical tool for GA analysis. Full article
(This article belongs to the Special Issue Advanced Chromatographic and Spectroscopic Techniques in Food Analysis and Quality Control)
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23 pages, 7896 KiB  
Article
Degradation and Transformation Mechanisms of Zanthoxylum Alkylamides Exposed to UVB Light
by Rui Wang, Chaolong Rao, Qiuyan Liu and Xiong Liu
Foods 2023, 12(24), 4392; https://doi.org/10.3390/foods12244392 - 6 Dec 2023
Cited by 3 | Viewed by 1197
Abstract
Zanthoxylum oleoresin, a concentrated extract derived from Zanthoxylum bungeanum, is rich in non-volatile, intensely flavorful substances and amide compounds, such as hydroxy-α-sanshool, hydroxy-β-sanshool, and hydroxy-ε-sanshool. The production process of Zanthoxylum oleoresin remains unstandardized, and there is still a lack of research on the [...] Read more.
Zanthoxylum oleoresin, a concentrated extract derived from Zanthoxylum bungeanum, is rich in non-volatile, intensely flavorful substances and amide compounds, such as hydroxy-α-sanshool, hydroxy-β-sanshool, and hydroxy-ε-sanshool. The production process of Zanthoxylum oleoresin remains unstandardized, and there is still a lack of research on the precise classification and quantification of its key chemical constituents, as well as the stability of these compounds when produced using different extraction methods. This study utilized preparative liquid chromatography to extract and purify amide compounds from Zanthoxylum oleoresin, successfully isolating three sanshools: hydroxy-α-sanshool, hydroxy-β-sanshool, and hydroxy-ε-sanshool. The stability of three these sanshools under UVB irradiation in different solvents was explored in UVB-simulated sunlight conditions to investigate the degradation or transformation mechanism of Zanthoxylum alkylamides under UVB irradiation. The findings indicate a rapid decrease in the hydroxy-α-sanshool content under UVB ultraviolet light, aligning with the second-order kinetics. This study revealed alterations in the contents of hydroxy-α-sanshool, hydroxy-β-sanshool, and hydroxy-ε-sanshool and the formation of a new compound following exposure to UVB light. This new compound, along with the three sanshools, possesses a uniform m/z 264 and shares similar chemical structures. Further analysis also uncovered that these compounds are capable of undergoing isomerization reactions under UVB irradiation. This demonstrates that UVB irradiation of certain intensities can modify the concentrations and chemical structures of these Zanthoxylum alkylamides. These insights offer crucial guidance for future studies on the processing and preservation of Zanthoxylum alkylamides and their derivatives. Full article
(This article belongs to the Special Issue Advanced Chromatographic and Spectroscopic Techniques in Food Analysis and Quality Control)
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15 pages, 3248 KiB  
Article
Simultaneous Quantitative Determination of Low-Concentration Preservatives and Heavy Metals in Tricholoma Matsutakes Based on SERS and FLU Spectral Data Fusion
by Yuanyin Jin, Chun Li, Zhengwei Huang and Ling Jiang
Foods 2023, 12(23), 4267; https://doi.org/10.3390/foods12234267 - 26 Nov 2023
Cited by 4 | Viewed by 1241
Abstract
As an ingredient of great economic value, Tricholoma matsutake has received widespread attention. However, heavy metal residues and preservatives in it will affect the quality of Tricholoma matsutake and endanger the health of consumers. Here, we present a method for the simultaneous detection [...] Read more.
As an ingredient of great economic value, Tricholoma matsutake has received widespread attention. However, heavy metal residues and preservatives in it will affect the quality of Tricholoma matsutake and endanger the health of consumers. Here, we present a method for the simultaneous detection of low concentrations of potassium sorbate and lead in Tricholoma matsutakes based on surface-enhanced Raman spectroscopy (SERS) and fluorescence (FLU) spectroscopy to test the safety of consumption. Data fusion strategies combined with multiple machine learning methods, including partial least-squares regression (PLSR), deep forest (DF) and convolutional neural networks (CNN) are used for model training. The results show that combined with reasonable band selection, the CNN prediction model based on decision-level fusion achieves the best performance, the correlation coefficients (R2) were increased to 0.9963 and 0.9934, and the root mean square errors (RMSE) were reduced to 0.0712 g·kg−1 and 0.0795 mg·kg−1, respectively. The method proposed in this paper accurately predicts preservatives and heavy metals remaining in Tricholoma matsutake and provides a reference for other food safety testing. Full article
(This article belongs to the Special Issue Advanced Chromatographic and Spectroscopic Techniques in Food Analysis and Quality Control)
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11 pages, 565 KiB  
Article
Simultaneous Determination of 12 Preservatives in Pastries Using Gas Chromatography–Mass Spectrometry
by Liyuan Wang, Zhengyan Hu, Jing Chen, Tianjiao Wang, Pinggu Wu and Ying Ying
Foods 2023, 12(20), 3819; https://doi.org/10.3390/foods12203819 - 18 Oct 2023
Cited by 2 | Viewed by 1855
Abstract
(1) Background: Preservatives may pose a potential threat to human health. To ensure food safety, this study has devised a method that concurrently detects a dozen preservatives (acetic acid, propionic acid, dehydroacetic acid, benzoic acid, sorbic acid, dimethyl fumarate, methyl parahydroxybenzoate, ethyl parahydroxybenzoate, [...] Read more.
(1) Background: Preservatives may pose a potential threat to human health. To ensure food safety, this study has devised a method that concurrently detects a dozen preservatives (acetic acid, propionic acid, dehydroacetic acid, benzoic acid, sorbic acid, dimethyl fumarate, methyl parahydroxybenzoate, ethyl parahydroxybenzoate, propyl parahydroxybenzoate, isopropyl parahydroxybenzoate, butyl parahydroxybenzoate, and isobutyl parahydroxybenzoate) in pastry, utilizing gas chromatography–mass spectrometry. (2) Methods: The pastry samples were acidified with hydrochloric acid, extracted with acetonitrile via vortexing, purified by hexane and saturated with sodium chloride solution to remove lipids and impurities, and then concentrated via nitrogen blowing. The method was then quantitatively analyzed using GC-MS with the internal standard method after methanol re-dissolution. (3) Results: The results showed that the content of the 12 preservatives had good linearity within the range of 1.0–50 μg/mL, with correlation coefficients all greater than 0.99. The method detection limit was 0.04–2.00 mg/kg and the quantification limit was 0.12–6.67 mg/kg. The average recovery rates of the samples at three different spiked concentrations of low, medium, and high were 70.18–109.22%, and the relative standard deviations were 1.82–9.79% (n = 6). (4) Conclusions: This method requires a small amount of sample, has high sensitivity, and is simple and fast to operate, making it suitable for the simultaneous determination of 12 preservatives in pastry. This approach contributes to the effective surveillance and regulation of preservative usage in pastries, thereby safeguarding public well-being. Full article
(This article belongs to the Special Issue Advanced Chromatographic and Spectroscopic Techniques in Food Analysis and Quality Control)
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17 pages, 5334 KiB  
Article
Research on Defect Detection in Kubo Peach Based on Hyperspectral Imaging Technology Combined with CARS-MIV-GA-SVM Method
by Lixiu Zhang, Pengcheng Nie, Shujuan Zhang, Liying Zhang and Tianyuan Sun
Foods 2023, 12(19), 3593; https://doi.org/10.3390/foods12193593 - 27 Sep 2023
Cited by 5 | Viewed by 1473
Abstract
Due to the dark red surface of ripe fresh peaches, their internal injury defects cannot be detected using the naked eye and conventional images. The rapid and accurate detection of fresh peach defects can improve the efficiency of fresh peach classification. The goal [...] Read more.
Due to the dark red surface of ripe fresh peaches, their internal injury defects cannot be detected using the naked eye and conventional images. The rapid and accurate detection of fresh peach defects can improve the efficiency of fresh peach classification. The goal of this paper was to develop a nondestructive approach to simultaneously detecting internal injury defects and external injuries in fresh peaches. First, we collected spectral data from 347 Kubo peach samples using hyperspectral imaging technology (900–1700 nm) and carried out pretreatment. Four methods (the competitive adaptive reweighting algorithm (CARS), the combination of CARS and the average influence value algorithm (CARS-MIV), the combination of CARS and the successive projections algorithm (CARS-SPA), and the combination of CARS and uninformative variable elimination (CARS-UVE)) were used to extract the characteristic wavelength. Based on the characteristic wavelength extracted using the above methods, a genetic algorithm optimization support vector machine (GA-SVM) model and a least-squares support vector machine (LS-SVM) model were used to establish classification models. The results show that the combination of CARS and other feature wavelength extraction methods can effectively improve the prediction accuracy of the model when the number of wavelengths is small. Among them, the discriminant accuracy of the CARS-MIV-GA-SVM model reaches 93.15%. In summary, hyperspectral imaging technology can accomplish the accurate detection of Kubo peaches defects, and provides feasible ideas for the automatic classification of Kubo peaches. Full article
(This article belongs to the Special Issue Advanced Chromatographic and Spectroscopic Techniques in Food Analysis and Quality Control)
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11 pages, 10138 KiB  
Article
Investigation of 60Co Irradiation on the Volatile Organic Compounds from Finger Citron (Citri Sarcodactylis Fructus) Using GC–IMS
by Yun Xiang, Chang Lei, Ge Hu, Wei Zhou, Ya Li and Dan Huang
Foods 2023, 12(19), 3543; https://doi.org/10.3390/foods12193543 - 23 Sep 2023
Cited by 3 | Viewed by 1253
Abstract
In recent years, as the desire for a healthy lifestyle has become more widespread, consumers are gaining an increasing appreciation for safe, high-quality food. Researchers are constantly seeking new ways to protect foods from insect pests and fungi. This study used GC-IMS to [...] Read more.
In recent years, as the desire for a healthy lifestyle has become more widespread, consumers are gaining an increasing appreciation for safe, high-quality food. Researchers are constantly seeking new ways to protect foods from insect pests and fungi. This study used GC-IMS to analyze the volatile organic compounds and flavor characteristics of Finger Citron in response to different doses of 60Co irradiation. The principal component analysis method was used to explore the overall differences in flavor spectra, and a total of 60 compounds were identified. The fingerprints of volatile organic compounds in the samples showed that the volatile organic compounds with doses of 60Co irradiation in about 0 kGy and 5 kGy are similar, while the 10 kGy samples are quite different. The PCA results showed that the similarity between 0 kGy and 5 kGy was slightly higher, and the difference between 10 kGy and other samples was greater. Therefore, it was determined that 60Co irradiation with a 10 kGy intensity has a significant influence on the content of volatile oils components, while 60Co irradiation with a 5 kGy intensity has little effect. Irradiation technology is demonstrated as a promising method of food sterilization, but the irradiation dose and chemical composition must be taken into consideration. Full article
(This article belongs to the Special Issue Advanced Chromatographic and Spectroscopic Techniques in Food Analysis and Quality Control)
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