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Food Analytical Chemistry–Advance Instrumental Methods and Sensors
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Food Analytical Chemistry–Advance Instrumental Methods and Sensors

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

Deadline for manuscript submissions: closed (31 March 2020) | Viewed by 26838

Special Issue Editor

Dr. Daniel Cozzolino

E-Mail Website
Guest Editor
Centre for Nutrition and Food Sciences, Queensland Alliance for Agriculture and Food Innovation (QAAFI), The University of Queensland, Brisbane, QLD 4072, Australia
Interests: spectroscopy; chemometrics; food chemistry
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

Food chemical analysis is based on the use of several biochemical, chemical, and molecular methods. However, the increasing demand to control and monitor food samples in real-time (e.g., on-line, at line) demands the development of innovative analytical systems (e.g., a combination of advanced instrumental methods, sensors, and chemometric tools). It has been recognized that the ability to analyse food samples is of paramount importance, in order to accomplish consistent quality during production as demanded by regulators and consumers. In addition, the food industry is facing new challenges such as food integrity and safety where advanced instrumental methods and sensors in combination with chemometric tools will have an important role to play.
The Special Issue “Food Analytical Chemistry—Advanced Instrumental Methods and Sensors” aims to summarize the state of the art of the research, technology, and novel applications of advanced instrumental methods and sensors in the field of food analytical chemistry.

Assoc. Prof. Daniel Cozzolino
Guest Editor

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Keywords

  • Near infrared
  • Mid infrared
  • Hyperspectral imaging
  • UV-VIS
  • Electronic noses
  • Electronic tongues
  • Chromatography
  • Chemometrics
  • Sensory analysis
  • Data pre-processing
  • Applications (analytical, on-line, and at-line)

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Published Papers (6 papers)

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Research

14 pages, 1961 KiB  
Article
Determination of Polypeptide Antibiotic Residues in Food of Animal Origin by Ultra-High-Performance Liquid Chromatography-Tandem Mass Spectrometry
by Tomasz Bladek, Iwona Szymanek-Bany and Andrzej Posyniak
Molecules 2020, 25(14), 3261; https://doi.org/10.3390/molecules25143261 - 17 Jul 2020
Cited by 16 | Viewed by 4556
Abstract
A novel UHPLC-MS/MS method for the determination of polypeptide antibiotic residues in animal muscle, milk, and eggs was developed and validated. Bacitracin A, colistin A, colistin B, polymyxin B1, and polymyxin B2 were extracted from the samples with a mixture of acetonitrile/water/ammonia solution [...] Read more.
A novel UHPLC-MS/MS method for the determination of polypeptide antibiotic residues in animal muscle, milk, and eggs was developed and validated. Bacitracin A, colistin A, colistin B, polymyxin B1, and polymyxin B2 were extracted from the samples with a mixture of acetonitrile/water/ammonia solution 25%, 80/10/10 (v/v/v), and put through further evaporation, reconstitution, and filtration steps. The chromatographic separation was performed on a C18 column in gradient elution mode. Mass spectral acquisitions were performed in selective multiple reaction monitoring mode by a triple quadrupole mass spectrometer. The method was validated according to the criteria of Commission Decision 2002/657/EC. The method quantifies polypeptides in a linear range from 10 to 1000 μg kg−1, where the lowest concentration on the calibration curve refers to the limit of quantification (LOQ). The recoveries ranged from 70 to 99%, the repeatability was below 13%, and within-laboratory reproducibility was lower than 15%. The decision limit (CCα) and detection capability (CCβ) values were calculated, and ruggedness and stability studies were performed, to fulfill the criteria for confirmatory methods. Moreover, the developed method may also be used for screening purposes by its labor efficiency. Full article
(This article belongs to the Special Issue Food Analytical Chemistry–Advance Instrumental Methods and Sensors)
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12 pages, 1253 KiB  
Article
Analysis of Nitraria Tangutourum Bobr-Derived Fatty Acids with HPLC-FLD-Coupled Online Mass Spectrometry
by Na Hu, Jian Ouyang, Qi Dong and Honglun Wang
Molecules 2019, 24(21), 3836; https://doi.org/10.3390/molecules24213836 - 24 Oct 2019
Viewed by 2414
Abstract
Fatty acids (FAs) are basic components in plants. The pharmacological significance of FAs has attracted attentions of nutritionists and pharmaceutists. Sensitive and accurate detection of FAs is of great importance. In the present study, a pre-column derivatization and online mass spectrometry-based qualitative and [...] Read more.
Fatty acids (FAs) are basic components in plants. The pharmacological significance of FAs has attracted attentions of nutritionists and pharmaceutists. Sensitive and accurate detection of FAs is of great importance. In the present study, a pre-column derivatization and online mass spectrometry-based qualitative and quantitative analysis of FAs was developed. Nineteen main FAs were derivatized by 2-(7-methyl-1H-pyrazolo-[3,4-b]quinoline-1-yl)ethyl-4-methyl benzenesulfonate (NMP) and separated on reversed-phase Hypersil BDS C8 column with gradient elution. All FAs showed excellent linear responses with correlation coefficients more than 0.9996. The method obtained LOQs between 0.93 ng/mL and 5.64 ng/mL. FA derivatives were identified by both retention time and protonated molecular ion corresponding to m/z [M + H]+. A comparative study based on FA contents in peel and pulp, seeds and leaves of Nitraria tangutourum Bobr (NTB) from different geographical origins was performed with the established method. Results indicated that NTB were rich in FAs, and the types and contents of FAs varied among tissues. On the other hand, the same tissue of NTB from different geographical areas differed in the content, but not in type, of FAs. Full article
(This article belongs to the Special Issue Food Analytical Chemistry–Advance Instrumental Methods and Sensors)
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13 pages, 2916 KiB  
Article
Cinnamil- and Quinoxaline-Derivative Indicator Dyes for Detecting Volatile Amines in Fish Spoilage
by Xiaoyu Luo and Loong-Tak Lim
Molecules 2019, 24(20), 3673; https://doi.org/10.3390/molecules24203673 - 12 Oct 2019
Cited by 20 | Viewed by 4591
Abstract
Colorimetric indicators are versatile for applications such as intelligent packaging. By interacting with food, package headspace, and/or the ambient environment, color change in these indicators can be useful for reflecting the actual quality and/or monitoring distribution history (e.g., time and temperature) of food [...] Read more.
Colorimetric indicators are versatile for applications such as intelligent packaging. By interacting with food, package headspace, and/or the ambient environment, color change in these indicators can be useful for reflecting the actual quality and/or monitoring distribution history (e.g., time and temperature) of food products. In this study, indicator dyes based on cinnamil and quinoxaline derivatives were synthesized using aroma compounds commonly present in food: diacetyl, benzaldehyde, p-tolualdehyde and p-anisaldehyde. The identities of cinnamil and quinoxaline derivatives were confirmed by Fourier transform infrared (FT–IR) spectroscopy, mass spectrometry (MS), 1H nuclear magnetic resonance (NMR) and 13C NMR analyses. Photophysical evaluation showed that the orange-colored cinnamil derivatives in dimethylsulfoxide (DMSO) turned to dark brownish coloration when exposed to strong alkalis. The cinnamil and acid-doped quinoxaline derivatives were sensitive to volatile amines commonly present during the spoilage in seafood. Quinoxaline derivatives doped by strong organic acid were effective as pH indicators for volatile amine detection, with lower detection limits than cinnamil. However, cinnamil exhibited more diverse color profiles than the quinoxaline indicators when exposed to ammonia, trimethylamine, triethylamine, dimethylamine, piperidine and hydrazine. Preliminary tests of acid-doped quinoxaline derivatives on fresh fish demonstrated their potential as freshness indicators in intelligent packaging applications. Full article
(This article belongs to the Special Issue Food Analytical Chemistry–Advance Instrumental Methods and Sensors)
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13 pages, 507 KiB  
Article
The Effect of Carbonic Maceration during Winemaking on the Color, Aroma and Sensory Properties of ‘Muscat Hamburg’ Wine
by Yu-Shu Zhang, Gang Du, Yu-Ting Gao, Li-Wen Wang, Dan Meng, Bing-Juan Li, Charles Brennan, Mei-Yan Wang, Hui Zhao, Su-Ying Wang and Wen-Qiang Guan
Molecules 2019, 24(17), 3120; https://doi.org/10.3390/molecules24173120 - 28 Aug 2019
Cited by 18 | Viewed by 4517
Abstract
This is the first study on the effect of carbonic maceration on the quality (color, aroma profile and sensory properties) of Muscat Hamburg, contrasting two winemaking procedures used in Tianjin (classical white and red-winemaking techniques). The values of C* (psychometric chroma), a [...] Read more.
This is the first study on the effect of carbonic maceration on the quality (color, aroma profile and sensory properties) of Muscat Hamburg, contrasting two winemaking procedures used in Tianjin (classical white and red-winemaking techniques). The values of C* (psychometric chroma), a* (measure of redness) and b* (measure of yellowness) were significantly higher (p < 0.01) in the carbonic macerated wine than in red wine. However, there were no visual differences in color, and classical red wine and carbonic macerated wine had similar h (hue angle) values and located in the red region. Thirty-two aromatic compounds were identified and quantified in Muscat Hamburg wines. The content of volatile compounds (6384.97 μg/L) was significantly higher (p < 0.001) in the carbonic macerated Muscat Hamburg wine than in the other kinds of wine. This result led to the carbonic macerated wine having the highest odor activity values (OAVs) and sensory evaluation scores (86.8 points), which correlates with an “excellent” sensory perception. This study demonstrated that carbonic maceration significantly improved the quality of Muscat Hamburg wine based on volatile analysis and sensory evaluation compared with other conventional methods. Therefore, carbonic maceration could be well suited for making Muscat Hamburg wine. Full article
(This article belongs to the Special Issue Food Analytical Chemistry–Advance Instrumental Methods and Sensors)
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10 pages, 1191 KiB  
Article
From Fish Eggs to Fish Name: Caviar Species Discrimination by COIBar-RFLP, an Efficient Molecular Approach to Detect Fraud in the Caviar Trade
by Anna Maria Pappalardo, Agnese Petraccioli, Teresa Capriglione and Venera Ferrito
Molecules 2019, 24(13), 2468; https://doi.org/10.3390/molecules24132468 - 5 Jul 2019
Cited by 30 | Viewed by 5373
Abstract
The demand for caviar is growing as is its price on the market. Due to the decline of true caviar production from sturgeons, eggs from other fish species and other animals have been used as substitutes for caviar. The labels on these products [...] Read more.
The demand for caviar is growing as is its price on the market. Due to the decline of true caviar production from sturgeons, eggs from other fish species and other animals have been used as substitutes for caviar. The labels on these products should indicate the species from which the eggs were derived, but the label can be misleading in some cases. In this context, species identification using DNA analysis is crucial for traceability and authentication of caviar products. In this work, we applied the COIBar-RFLP procedure to obtain species-specific endonuclease restriction patterns useful to discriminate “caviar” species. The tested caviar products were identified as originating from eight species: Acipenser transmontanus, A. gueldenstaedtii, A. stellatus, A. baerii, Mallotus villosus, Huso huso, Cyclopterus lumpus and Eumicrotremus orbis. The results demonstrated that 14% of the caviar products examined have a label that does not indicate the species from which the eggs were originated. The MboI restriction enzyme produced specific profiles discriminating the eight species, confirming that the COIBar-RFLP is a useful approach for routine screening of seafood products due to its ease and rapid execution, as the results of screening can be obtained within 7 h, by-passing the need for sequencing. Full article
(This article belongs to the Special Issue Food Analytical Chemistry–Advance Instrumental Methods and Sensors)
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14 pages, 1686 KiB  
Article
Rapid Determination of Amino Acids of Nitraria tangutorum Bobr. from the Qinghai-Tibet Plateau Using HPLC-FLD-MS/MS and a Highly Selective and Sensitive Pre-Column Derivatization Method
by Wu Zhou, Yuwei Wang, Fang Yang, Qi Dong, Honglun Wang and Na Hu
Molecules 2019, 24(9), 1665; https://doi.org/10.3390/molecules24091665 - 28 Apr 2019
Cited by 15 | Viewed by 4437
Abstract
Amino acids are indispensable components of living organisms. The high amino acid content in Nitraria tangutorum Bobr. fruit distinguishes it from other berry plants and is of great significance to its nutritional value. Herein, using 10-ethyl-acridine-3-sulfonyl chloride as a fluorescent pre-column labeling reagent, [...] Read more.
Amino acids are indispensable components of living organisms. The high amino acid content in Nitraria tangutorum Bobr. fruit distinguishes it from other berry plants and is of great significance to its nutritional value. Herein, using 10-ethyl-acridine-3-sulfonyl chloride as a fluorescent pre-column labeling reagent, a method for the efficient and rapid determination of amino acid content in N. tangutorum by pre-column fluorescence derivatization and on-line mass spectrometry was established and further validated. The limits of detection (signal-to-noise ratio = 3) were between 0.13 and 1.13 nmol/L, with a linear coefficient greater than 0.997 and a relative standard deviation between 1.37% and 2.64%. In addition, the method required a short analysis time, separating 19 amino acids within 20 min. Subsequently, the method was used to analyze the amino acid content of Nitraria tangutorum Bobr. from tissues retrieved from seven regions of the Qinghai-Tibet Plateau. Nitraria tangutorum Bobr. was shown to contain a large amount of amino acids, with the total content and main amino acid varying between the different tissues. This research supports the nutritional evaluation, quality control, and development and utilization of Nitraria tangutorum Bobr. Full article
(This article belongs to the Special Issue Food Analytical Chemistry–Advance Instrumental Methods and Sensors)
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