Multi-level data fusion strategies for modeling three-way electrophoresis capillary and fluorescence arrays enhancing geographical and grape variety classification of wines

Capillary electrophoresis with diode array detection (CE-DAD) and multidimensional fluorescence spectroscopy (EEM) second-order data were fused and chemometrically processed for geographical and grape variety classification of wines. Multi-levels data fusion strategies on three-way data were evaluated and compared revealing their advantages/disadvantages in the classification context. Straightforward approaches based on a series of data preprocessing and feature extraction steps were developed for each studied level. Partial least square discriminant analysis (PLS-DA) and its multi-way extension (NPLS-DA) were applied to CE-DAD, EEM and fused data matrices structured as two-way and three-way arrays, respectively. Classification results achieved on each model were evaluated through global indices such as average sensitivity non-error rate and average precision. Different degrees of improvement were observed comparing the fused matrix results with those obtained using a single one, clear benefits have been demonstrated when level of data fusion increases, achieving with the high-level strategy the best classification results.

Recent advances in the application of capillary electromigration methods for food analysis and Foodomics

This review work presents and discusses the main applications of capillary electromigration methods in food analysis and Foodomics. Papers that were published during the period February 2015-February 2017 are included following the previous review by Acunha et al. (Electrophoresis 2016, 37, 111-141). The paper shows the large variety of food related molecules that have been analyzed by CE including amino acids, biogenic amines, carbohydrates, chiral compounds, contaminants, DNAs, food additives, heterocyclic amines, lipids, peptides, pesticides, phenols, pigments, polyphenols, proteins, residues, toxins, vitamins, small organic and inorganic compounds, as well as other minor compounds. This work describes the last results on food quality and safety, nutritional value, storage, bioactivity, as well as uses of CE for monitoring food interactions and food processing including recent microchips developments and new applications of CE in Foodomics.