Element Analysis of Food Products and Beverages by Atomic and Mass Spectrometries as a Part of Safety and Quality Control
A special issue of Molecules (ISSN 1420-3049). This special issue belongs to the section "Analytical Chemistry".
Deadline for manuscript submissions: closed (31 August 2020) | Viewed by 9478
Special Issue Editor
Interests: trace element analysis using spectrometric methods (ICP OES, ICP MS, FAAS, and ETAAS); speciation and fractionation analysis of metals and metalloids using chromatographic separation; application of chemical vapor generation (CVG) techniques for analytical atomic and mass spectrometry; analytical and spectroscopic characteristics of cold atmospheric pressure plasmas (CAPPs); application of CAPPs in biology, medicine, and technology
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Special Issue Information
Dear Colleagues,
Elements enter the human body through diet, and hence, nutritional and sanitary quality of food and beverages is of special public interest and concern. It is important to monitor the level of toxic elements such as As, Cd, Hg, and Pb to ensure that they do not come into the food chain and do not pose any health risk to consumers, or, in case of detection of these elements, the current exposure level. Except for compliance evaluation of the aforementioned dietary products with regulatory allowable or approved limits for selected elements, information on the content of a number of physiologically important and essential major and minor elements, i.e., Ca, Cu, Fe, K, Mg, Mn, Na, and Zn, is helpful in assessing the nutritional value of these food products. It is possible to estimate daily uptakes of elements with food and beverages and, hence, contributions to realization of dietary reference intakes (DRIs) of elements resulting from their intake. Results of elemental analysis can bring useful tips to develop a balanced diet for a given age group. Finally, concentrations of elements determined in natural and low-processed food products and beverages can be useful variables in statistical evaluation of their provenience, geographical origin or the processing way. Here, any frauds in production, involving counterfeiting, replacing certain components or substrates with cheaper ones, or altering production methods or technology, can be reflected by changes in the element profiles of these products.
With all this in mind, it is clear that element analysis of food products and beverages is an important part of assessing and controlling their safty and quality. The current Special Issue is dedicated to analytical chemists dealing with element analysis of food and related products by spectrometric methods, food chemists, and bromatologists. Its aim is to cover interesting and valuable developments and achievements in element analysis of natural food products and beverages. Scientific areas to be covered by this Special Issue may include (but are not limited to) the following topics:
- Rapid and non-destructive sample preparation procedures and new greenish methods of element analysis;
- Speciation and evaluation of bioavailability of elements from food and beverages;
- Element analysis of functional food, related products, and dietary supplements;
- Monitoring of food and beverages for toxic elements and contaminants;
- Grouping and classification of food and beverages using chemometric tools.
Original research papers and reviews covering all the above-mentioned topics are higly welcome.
Prof. Dr. Pawel Pohl
Guest Editor
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Keywords
- Food and beverages
- Element analysis (major, minor, and trace elements)
- Speciation and fractionation analysis
- Bioavailability and bioaccessibility of elements
- Sample treatment and preparation
- Atomic and mass spectrometry
- Discrimnination and classification by multivariate statistics
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