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Qualitative Analysis of Food Products
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Qualitative Analysis of Food Products

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

Deadline for manuscript submissions: closed (30 November 2017) | Viewed by 69812

Printed Edition Available!
A printed edition of this Special Issue is available here.

Special Issue Editor

Prof. Dr. Theodoros Varzakas

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Guest Editor
Department of Food Science and Technology, University of Peloponnese, 24100 Antikalamos, Kalamata, Greece
Interests: food technology; food engineering; food safety; food quality; extra virgin olive oil; mycotoxins; fermented foods
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

Qualitative control and analysis of food products is a requirement for food industries, both in terms of quality assurance, and also in food safety management systems. Analysis of foods is continuously requesting the development of more robust, efficient, sensitive, and cost-effective analytical methodologies to guarantee the safety, quality, and traceability of foods in compliance with legislation and consumers’ demands.

Different analyses include microbiological and chemical analyses, from simple to complex, from old to modern technologies. Hence, fundamental and/or state-of-the-art methods of the development, optimization, and practical implementation in routine laboratories, and validation of these methods for the monitoring of food safety and quality are employed. Methodologies for food microbial contaminants, food chemistry and toxicology, food quality, food authenticity, and food traceability are important to be presented and discussed. Present and future challenges in food analysis, the application of “omics” in food analysis (including epigenomics, genomics, transcriptomics, proteomics, and metabolomics), and a general overview on the new discipline of Foodomics can be discussed.

Statistical analyses are also a tool for the qualitative analysis of food products, which, in conjunction with other tools, such as chemometrics, can aid in the direction of food safety.

Prof. Dr. Theo H Varzakas
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

  • quality control
  • food safety
  • microbiological control
  • authenticity
  • chemical control
  • statistical control
  • chemometrics
  • Foodomics

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Published Papers (7 papers)

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Research

19 pages, 5303 KiB  
Article
Polyphenolic Characterization and Antioxidant Activity of Malus domestica and Prunus domestica Cultivars from Costa Rica
by Mirtha Navarro, Ileana Moreira, Elizabeth Arnaez, Silvia Quesada, Gabriela Azofeifa, Felipe Vargas, Diego Alvarado and Pei Chen
Foods 2018, 7(2), 15; https://doi.org/10.3390/foods7020015 - 30 Jan 2018
Cited by 36 | Viewed by 7646
Abstract
The phenolic composition of skin and flesh from Malus domestica apples (Anna cultivar) and Prunus domestica plums (satsuma cultivar) commercial cultivars in Costa Rica, was studied using Ultra Performance Liquid Chromatography coupled with High Resolution Mass Spectrometry (UPLC-DAD-ESI-MS) on enriched-phenolic extracts, with particular [...] Read more.
The phenolic composition of skin and flesh from Malus domestica apples (Anna cultivar) and Prunus domestica plums (satsuma cultivar) commercial cultivars in Costa Rica, was studied using Ultra Performance Liquid Chromatography coupled with High Resolution Mass Spectrometry (UPLC-DAD-ESI-MS) on enriched-phenolic extracts, with particular emphasis in proanthocyanidin and flavonoids characterization. A total of 52 compounds were identified, including 21 proanthocyanidins ([(+)-catechin and (−)-epicatechin]) flavan-3-ols monomers, five procyanidin B-type dimers and two procyanidin A-type dimers, five procyanidin B-type trimers and two procyanidin A-type trimers, as well as one procyanidin B-type tetramer, two procyanidin B-type pentamers, and two flavan-3-ol gallates); 15 flavonoids (kaempferol, quercetin and naringenin derivatives); nine phenolic acids (protochatechuic, caffeoylquinic, and hydroxycinnamic acid derivatives); five hydroxychalcones (phloretin and 3-hydroxyphloretin derivatives); and two isoprenoid glycosides (vomifoliol derivatives). These findings constitute the first report of such a high number and diversity of compounds in skins of one single plum cultivar and of the presence of proanthocyanidin pentamers in apple skins. Also, it is the first time that such a large number of glycosylated flavonoids and proanthocyanidins are reported in skins and flesh of a single plum cultivar. In addition, total phenolic content (TPC) was measured with high values observed for all samples, especially for fruits skins with a TPC of 619.6 and 640.3 mg gallic acid equivalents/g extract respectively for apple and plum. Antioxidant potential using 2,2-diphenyl-1-picrylhidrazyl (DPPH) and oxygen radical absorbance capacity (ORAC) methods were evaluated, with results showing also high values for all samples, especially again for fruit skins with IC50 of 4.54 and 5.19 µg/mL (DPPH) and 16.8 and 14.6 mmol TE/g (ORAC) respectively for apple and plum, indicating the potential value of these extracts. Significant negative correlation was found for both apple and plum samples between TPC and DPPH antioxidant values, especially for plum fruits (R = −0.981, p < 0.05) as well as significant positive correlation between TPC and ORAC, also especially for plum fruits (R = 0.993, p < 0.05) and between both, DPPH and ORAC antioxidant methods (R = 0.994, p < 0.05). Full article
(This article belongs to the Special Issue Qualitative Analysis of Food Products)
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1014 KiB  
Article
Detection of Lard in Cocoa Butter—Its Fatty Acid Composition, Triacylglycerol Profiles, and Thermal Characteristics
by Marliana Azir, Sahar Abbasiliasi, Tengku Azmi Tengku Ibrahim, Yanty Noorzianna Abdul Manaf, Awis Qurni Sazili and Shuhaimi Mustafa
Foods 2017, 6(11), 98; https://doi.org/10.3390/foods6110098 - 9 Nov 2017
Cited by 30 | Viewed by 9460
Abstract
The present study investigates the detection of lard in cocoa butter through changes in fatty acids composition, triacylglycerols profile, and thermal characteristics. Cocoa butter was mixed with 1% to 30% (v/v) of lard and analyzed using a gas chromatography flame ionization detector, [...] Read more.
The present study investigates the detection of lard in cocoa butter through changes in fatty acids composition, triacylglycerols profile, and thermal characteristics. Cocoa butter was mixed with 1% to 30% (v/v) of lard and analyzed using a gas chromatography flame ionization detector, high performance liquid chromatography, and differential scanning calorimetry. The results revealed that the mixing of lard in cocoa butter showed an increased amount of oleic acid in the cocoa butter while there was a decrease in the amount of palmitic acid and stearic acids. The amount of POS, SOS, and POP also decreased with the addition of lard. A heating thermogram from the DSC analysis showed that as the concentration of lard increased from 3% to 30%, two minor peaks at −26 °C and 34.5 °C started to appear and a minor peak at 34.5 °C gradually overlapped with the neighbouring major peak. A cooling thermogram of the above adulterated cocoa butter showed a minor peak shift to a lower temperature of −36 °C to −41.5 °C. Values from this study could be used as a basis for the identification of lard from other fats in the food authentication process. Full article
(This article belongs to the Special Issue Qualitative Analysis of Food Products)
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2599 KiB  
Article
Nutrient and Total Polyphenol Contents of Dark Green Leafy Vegetables, and Estimation of Their Iron Bioaccessibility Using the In Vitro Digestion/Caco-2 Cell Model
by Francis Kweku Amagloh, Richard Atinpoore Atuna, Richard McBride, Edward Ewing Carey and Tatiana Christides
Foods 2017, 6(7), 54; https://doi.org/10.3390/foods6070054 - 22 Jul 2017
Cited by 28 | Viewed by 11557
Abstract
Dark green leafy vegetables (DGLVs) are considered as important sources of iron and vitamin A. However, iron concentration may not indicate bioaccessibility. The objectives of this study were to compare the nutrient content and iron bioaccessibility of five sweet potato cultivars, including three [...] Read more.
Dark green leafy vegetables (DGLVs) are considered as important sources of iron and vitamin A. However, iron concentration may not indicate bioaccessibility. The objectives of this study were to compare the nutrient content and iron bioaccessibility of five sweet potato cultivars, including three orange-fleshed types, with other commonly consumed DGLVs in Ghana: cocoyam, corchorus, baobab, kenaf and moringa, using the in vitro digestion/Caco-2 cell model. Moringa had the highest numbers of iron absorption enhancers on an “as-would-be-eaten” basis, β-carotene (14169 μg/100 g; p < 0.05) and ascorbic acid (46.30 mg/100 g; p < 0.001), and the best iron bioaccessibility (10.28 ng ferritin/mg protein). Baobab and an orange-fleshed sweet potato with purplish young leaves had a lower iron bioaccessibility (6.51 and 6.76 ng ferritin/mg protein, respectively) compared with that of moringa, although these three greens contained similar (p > 0.05) iron (averaging 4.18 mg/100 g) and β-carotene levels. The ascorbic acid concentration of 25.50 mg/100 g in the cooked baobab did not enhance the iron bioaccessibility. Baobab and the orange-fleshed sweet potato with purplish young leaves contained the highest levels of total polyphenols (1646.75 and 506.95 mg Gallic Acid Equivalents/100 g, respectively; p < 0.001). This suggests that iron bioaccessibility in greens cannot be inferred based on the mineral concentration. Based on the similarity of the iron bioaccessibility of the sweet potato leaves and cocoyam leaf (a widely-promoted “nutritious” DGLV in Ghana), the former greens have an added advantage of increasing the dietary intake of provitamin A. Full article
(This article belongs to the Special Issue Qualitative Analysis of Food Products)
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651 KiB  
Article
Glucose Content and In Vitro Bioaccessibility in Sweet Potato and Winter Squash Varieties during Storage
by Fernanda Zaccari, María Cristina Cabrera and Ali Saadoun
Foods 2017, 6(7), 48; https://doi.org/10.3390/foods6070048 - 30 Jun 2017
Cited by 8 | Viewed by 7251
Abstract
Glucose content and in vitro bioaccessibility were determined in raw and cooked pulp of Arapey, Cuabé, and Beauregard sweet potato varieties, as well as Maravilla del Mercado and Atlas winter squash, after zero, two, four, and six months of storage (14 °C, 80% [...] Read more.
Glucose content and in vitro bioaccessibility were determined in raw and cooked pulp of Arapey, Cuabé, and Beauregard sweet potato varieties, as well as Maravilla del Mercado and Atlas winter squash, after zero, two, four, and six months of storage (14 °C, 80% relative humidity (RH)). The total glucose content in 100 g of raw pulp was, for Arapey, 17.7 g; Beauregard, 13.2 g; Cuabé, 12.6 g; Atlas, 4.0 g; and in Maravilla del Mercado, 4.1 g. These contents were reduced by cooking process and storage time, 1.1 to 1.5 times, respectively, depending on the sweet potato variety. In winter squash varieties, the total glucose content was not modified by cooking, while the storage increased glucose content 2.8 times in the second month. After in vitro digestion, the glucose content released was 7.0 times higher in sweet potato (6.4 g) than in winter squash (0.91 g) varieties. Glucose released by in vitro digestion for sweet potato stored for six months did not change, but in winter squashes, stored Atlas released glucose content increased 1.6 times. In conclusion, in sweet potato and winter squash, the glucose content and the released glucose during digestive simulation depends on the variety and the storage time. These factors strongly affect the supply of glucose for human nutrition and should be taken into account for adjusting a diet according to consumer needs. Full article
(This article belongs to the Special Issue Qualitative Analysis of Food Products)
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463 KiB  
Communication
Unequivocal Identification of 1-Phenylethyl Acetate in Clove Buds (syzygium aromaticum (L.) Merr. & L.M.Perry) and Clove Essential Oil
by Klaus Gassenmeier, Hugo Schwager, Eric Houben and Robin Clery
Foods 2017, 6(7), 46; https://doi.org/10.3390/foods6070046 - 27 Jun 2017
Cited by 4 | Viewed by 5932
Abstract
The natural occurrence of 1-phenylethyl acetate (styrallyl acetate) was confirmed in commercially available dried clove buds and also in the hydrodistilled oil from clove buds. This confirms previous reports and other anecdotal evidence for its occurrence in nature. Full article
(This article belongs to the Special Issue Qualitative Analysis of Food Products)
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2992 KiB  
Article
Influence of Food Characteristics and Food Additives on the Antimicrobial Effect of Garlic and Oregano Essential Oils
by Juan García-Díez, Joana Alheiro, Ana Luisa Pinto, Luciana Soares, Virgilio Falco, Maria João Fraqueza and Luis Patarata
Foods 2017, 6(6), 44; https://doi.org/10.3390/foods6060044 - 10 Jun 2017
Cited by 25 | Viewed by 9097
Abstract
Utilization of essential oils (EOs) as antimicrobial agents against foodborne disease has gained importance, for their use as natural preservatives. Since potential interactions between EOs and food characteristics may affect their antimicrobial properties, the present work studies the influence of fat, protein, pH, [...] Read more.
Utilization of essential oils (EOs) as antimicrobial agents against foodborne disease has gained importance, for their use as natural preservatives. Since potential interactions between EOs and food characteristics may affect their antimicrobial properties, the present work studies the influence of fat, protein, pH, aw and food additives on the antimicrobial effect of oregano and garlic EOs against Salmonella spp. and Listeria monocytogenes. Results showed that protein, pH, aw, presence of beef extract, sodium lactate and nitrates did not influence their antimicrobial effect. In contrast, the presence of pork fat had a negative effect against both EOs associated with their dilution of the lipid content. The addition of food phosphates also exerts a negative effect against EOs probably associated with their emulsification properties as observed with the addition of fat. The results may help the food industry to select more appropriate challenges to guarantee the food safety of foodstuffs. Full article
(This article belongs to the Special Issue Qualitative Analysis of Food Products)
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1250 KiB  
Article
Rapid Prediction of Moisture Content in Intact Green Coffee Beans Using Near Infrared Spectroscopy
by Adnan Adnan, Dieter von Hörsten, Elke Pawelzik and And Daniel Mörlein
Foods 2017, 6(5), 38; https://doi.org/10.3390/foods6050038 - 19 May 2017
Cited by 49 | Viewed by 12357
Abstract
Moisture content (MC) is one of the most important quality parameters of green coffee beans. Therefore, its fast and reliable measurement is necessary. This study evaluated the feasibility of near infrared (NIR) spectroscopy and chemometrics for rapid and non-destructive prediction of MC in [...] Read more.
Moisture content (MC) is one of the most important quality parameters of green coffee beans. Therefore, its fast and reliable measurement is necessary. This study evaluated the feasibility of near infrared (NIR) spectroscopy and chemometrics for rapid and non-destructive prediction of MC in intact green coffee beans of both Coffea arabica (Arabica) and Coffea canephora (Robusta) species. Diffuse reflectance (log 1/R) spectra of intact beans were acquired using a bench top Fourier transform NIR instrument. MC was determined gravimetrically according to The International Organization for Standardization (ISO) 6673. Samples were split into subsets for calibration (n = 64) and independent validation (n = 44). A three-component partial least squares regression (PLSR) model using raw NIR spectra yielded a root mean square error of prediction (RMSEP) of 0.80% MC; a four component PLSR model using scatter corrected spectra yielded a RMSEP of 0.57% MC. A simplified PLS model using seven selected wavelengths (1155, 1212, 1340, 1409, 1724, 1908, and 2249 nm) yielded a similar accuracy (RMSEP: 0.77% MC) which opens the possibility of creating cheaper NIR instruments. In conclusion, NIR diffuse reflectance spectroscopy appears to be suitable for rapid and reliable MC prediction in intact green coffee; no separate model for Arabica and Robusta species is needed. Full article
(This article belongs to the Special Issue Qualitative Analysis of Food Products)
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