For example, they can be spectroscopic (e.g., mass spectrometry (MS) nuclear magnetic resonance (NMR) infrared (IR) atomic spectroscopy (AS)), biological (polymerase chain reaction (PCR) immunological techniques biosensors), electrochemical (including also biosensors here), for separation (e.g., high-performance liquid chromatography (HPLC) gas chromatography (GC) capillary electrophoresis (CE) supercritical fluid chromatography (SFC)), for sample preparation (e.g., solid phase extraction (SPE) supercritical fluid extraction (SFE) headspace (HS) flow injection analysis (FIA) purge and trap (PAT) microwave-assisted extraction (MAE) automatic thermal desorption (ATD)), hyphenated (e.g., putting together separation and spectroscopic techniques), and so forth. Traditionally, analytical techniques have been classified according to their working principle.
Thus, there is no doubt on the importance and current need of analytical techniques developments able to face all these demands.
Food analytical methods journal how to#
As mentioned by McGorrin “ the growth and infrastructure of the modern global food distribution system heavily relies on food analysis (beyond simple characterization) as a tool for new product development, quality control, regulatory enforcement, and problem-solving.” Besides, currently, there is also a huge interest in the health-related properties of foods as a result of an increasing public concern on how to improve health through the so-called functional foods, functional ingredients, and nutraceuticals. This improvement has led to significant enhancements in analytical accuracy, precision, detection limits, and sample throughput, thereby expanding the practical range of food applications.
The old methods used at the beginning of the 20th century based on the so-called “wet chemistry” have evolved into the current powerful instrumental techniques used in food laboratories. Food Analysis: A Brief Historical PerspectiveĪnalysis 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. The article also discusses the present and future challenges in food analysis, the application of “omics” in food analysis (including epigenomics, genomics, transcriptomics, proteomics, and metabolomics), and provides an overview on the new discipline of Foodomics. The present paper includes a brief historical perspective on food analysis, together with a deep revision on the current state of the art of modern analytical instruments, methodologies, and applications in food analysis with a special emphasis on the works published on this topic in the last three years (2009–2011).
This paper presents a revision on the instrumental analytical techniques and methods used in food analysis together with their main applications in food science research.
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