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Recent Advances and Future Challenges in Food Analysis II
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Recent Advances and Future Challenges in Food Analysis II

A special issue of Molecules (ISSN 1420-3049). This special issue belongs to the section "Analytical Chemistry".

Deadline for manuscript submissions: closed (31 August 2023) | Viewed by 3765

Special Issue Editor

Dr. Jose Alberto Gallegos-Infante

E-Mail Website
Guest Editor
Durango Institute of Technology (TecNM/Instituto Tecnologico de Durango), Nueva Vizcaya, Durango 34080, Mexico
Interests: food chemistry; food processing; high-performance liquid chromatography; chromatography; food analysis; antioxidant activity; food processing and engineering; microbiology; phytochemicals; antioxidants
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

Novel techniques, methods, and analyses are available to obtain improved analytical information in the field of foods. The fast development of analytical devices in the field of food chemistry is fundamental to guaranteeing quality and the health of the consumer, especially in the field of functional foods and foods in general. The low concentration of numerous molecules in food matrices complicates their analysis and, hence, novel methods for separation and identification are needed. The use of novel instruments and innovative analysis strategies is important to obtain more accurate information related to foods.

This Special Issue will highlight and describe the state of the art of instruments, instrument configurations, methods, and analyses applied to food analysis, with special emphasis on—but not limited to—functional foods; submissions on related fields including chemical, physicochemical aspects, green analytical chemistry, non-destructive analysis, thermal and mechanical analysis of foods, novelty statistical methods used in food analysis as chemometrics, machine learning, and in silico testing are welcomed.

Dr. Jose Alberto Gallegos-Infante
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. Molecules 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 2700 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 analysis
  • functional foods
  • green chemical
  • health
  • physical chemistry

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Related Special Issue

Published Papers (2 papers)

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Research

22 pages, 4096 KiB  
Article
Determination of the Concentration of Heavy Metals in Artisanal Cheeses Produced in the Mexican States of Tabasco and Chiapas
by Francisco Anguebes-Franseschi, Mohamed Abatal, Claudia Alejandra Ucán, Alejandro Ruiz Marín, Francisco Tamayo-Ordoñez, Yunuen Canedo-López, Luis Perez-Reda and Siprian Damás-Damas
Molecules 2023, 28(23), 7907; https://doi.org/10.3390/molecules28237907 - 2 Dec 2023
Viewed by 1444
Abstract
Cheese consumption provides humans with minerals, proteins, carbohydrates, and vitamins. In Mexico, several cheese varieties are produced, each with its texture, scent, and flavor. The artisanal cheeses made in the states of Tabasco and Chiapas—including, among others, the varieties named crema (cream), doble [...] Read more.
Cheese consumption provides humans with minerals, proteins, carbohydrates, and vitamins. In Mexico, several cheese varieties are produced, each with its texture, scent, and flavor. The artisanal cheeses made in the states of Tabasco and Chiapas—including, among others, the varieties named crema (cream), doble crema (double cream), oaxaca, panela, fresco, bola, poro, cotija, and asadero—have a high demand in the domestic and foreign markets. The intensification of anthropic activity in these states causes an increased emission to the environment of contaminants like heavy metals, which could reach human foodstuffs through the food chains. In particular, heavy metal contents in cheeses consumed daily by these states’ local populations might represent a public health risk. Because of that, our objectives in this work were to determine the concentrations of lead, cadmium, nickel, copper, zinc, and iron in artisanal cheeses produced in the states of Tabasco and Chiapas and to determine the values of the hazard quotient (HQ), total hazard quotient (THQ), and cancer risk total (CRT) for adult and young men and women. The results of our analyses of cheese samples from the states of Tabasco and Chiapas showed that the average concentrations (mg kg−1) of cadmium (0.0023 ± 0.002, 0.0023 ± 0.002 mg kg−1, respectively, for each state), lead (0.0047 ± 0.00, 0.0051 ± 0.002), nickel (0.0039 ± 0.0046, 0.0031 ± 0.0039), copper (0.0199 ± 0.021, 0.0202 ± 0.022), zinc (0.1611 ± 0.18, 0.194 ± 0.21), and iron (61.84 ± 4.23, 65.76 ± 6.61 mg kg−1), the first three values lower than the limits established by the FAO/WHO and Codex Alimentarius. The value of THQ that we obtained was less than one, and that of CRT was within the limits established by the US-EPA, which means that the consumption of artisanal cheeses from Tabasco and Chiapas by humans does not imply a risk of disease or cancer. Full article
(This article belongs to the Special Issue Recent Advances and Future Challenges in Food Analysis II)
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14 pages, 2275 KiB  
Article
Analysis of Antioxidant Constituents of Filtering Infusions from Oak (Quercus sideroxyla Bonpl. and Quercus eduardii Trel.) and Yerbaniz (Tagetes lucida (Sweet) Voss) as Monoamine Oxidase Inhibitors
by Saúl Alberto Álvarez, Nuria Elizabeth Rocha-Guzmán, Jorge Alberto Sánchez-Burgos, José Alberto Gallegos-Infante, Martha Rocío Moreno-Jiménez, Rubén Francisco González-Laredo and Santiago Solís-González
Molecules 2023, 28(13), 5167; https://doi.org/10.3390/molecules28135167 - 2 Jul 2023
Cited by 2 | Viewed by 1864
Abstract
The antioxidant constituents of ancestral products with ethnobotanical backgrounds are candidates for the study of filtering infusions to aid in pharmacotherapies focused on the treatment of depression and anxiety. Monoamine oxidase A (MAO-A) is an enzyme that regulates the metabolic breakdown of serotonin [...] Read more.
The antioxidant constituents of ancestral products with ethnobotanical backgrounds are candidates for the study of filtering infusions to aid in pharmacotherapies focused on the treatment of depression and anxiety. Monoamine oxidase A (MAO-A) is an enzyme that regulates the metabolic breakdown of serotonin and noradrenaline in the nervous system. The goal of this study was to evaluate in vitro and in silico the effect of antioxidant constituents of filtering infusions from yerbaniz (Tagetes lucida (Sweet) Voss) and oak (Quercus sideroxyla Bonpl. and Quercus eduardii Trel.) as monoamine oxidase inhibitors. Materials were dried, ground, and mixed according to a simplex–centroid mixture design for obtaining infusions. Differential analysis of the phenolic constituent’s ratio in the different infusions indicates that among the main compounds contributing to MAO-A inhibition are the gallic, chlorogenic, quinic, and shikimic acids, quercetin glucuronide and some glycosylated derivatives of ellagic acid and ellagic acid methyl ether. Infusions of Q. sideroxyla Bonpl. leaves, because of their content (99.45 ± 5.17 µg/mg) and synergy between these constituents for MAO-A inhibition (52.82 ± 3.20%), have the potential to treat depression and anxiety. Therefore, future studies with pharmacological approaches are needed to validate them as therapeutic agents with applications in mental health care. Full article
(This article belongs to the Special Issue Recent Advances and Future Challenges in Food Analysis II)
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