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Nagy D, Zsom T, Taczman-Brückner A, Somogyi T, Zsom-Muha V, Felföldi J. Comparison of the Bactericidal Effect of Ultrasonic and Heat Combined with Ultrasonic Treatments on Egg Liquids and Additional Analysis of Their Effect by NIR Spectral Analysis. SENSORS (BASEL, SWITZERLAND) 2024; 24:4547. [PMID: 39065944 PMCID: PMC11281172 DOI: 10.3390/s24144547] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/14/2024] [Revised: 07/04/2024] [Accepted: 07/12/2024] [Indexed: 07/28/2024]
Abstract
Eggs are a valuable source of nutrients, but they represent a food safety risk due to the presence of microbes. In this work, three types of egg liquids (albumen, yolk and whole egg) previously contaminated with E. coli were treated with ultrasound (US) and a combination of ultrasound and low (55 °C) temperature (US+H). The US treatment parameters were 20 and 40 kHz and 180 and 300 W power and a 30, 45 or 60 min treatment time. The ultrasonic treatment alone resulted in a reduction in the microbial count of less than 1 log CFU, while the US+H treatment resulted in a reduction in CFU counts to below detectable levels in all three egg liquids. Heat treatment and ultrasound treatment had a synergistic effect on E. coli reduction. For all measurements, except for the whole egg samples treated with US, the 20 kHz treated samples showed a significantly (>90% probability level) lower bactericidal effect than the 40 kHz treated samples. PCA and aquaphotometric analysis of NIR spectra showed significant differences between the heat-treated groups' (H and US+H) and the non-heat-treated groups' (US and control) NIR spectra. LDA results show that heat-treated groups are distinguishable from non-heat-treated groups (for albumen 91% and for egg yolk and whole egg 100%).
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Affiliation(s)
- Dávid Nagy
- Department of Food Measurement and Process Control, Institute of Food Science and Technology, Hungarian University of Agriculture and Life Sciences, Somlói út 14-16., H-1118 Budapest, Hungary
| | - Tamás Zsom
- Department of Postharvest, Supply Chain, Commerce and Sensory Science, Institute of Food Science and Technology, Hungarian University of Agriculture and Life Sciences, Ménesi út 43-45., H-1118 Budapest, Hungary
| | - Andrea Taczman-Brückner
- Department of Food Microbiology, Hygiene and Safety, Institute of Food Science and Technology, Hungarian University of Agriculture and Life Sciences, Somlói út 14-16., H-1118 Budapest, Hungary
| | - Tamás Somogyi
- Department of Food Measurement and Process Control, Institute of Food Science and Technology, Hungarian University of Agriculture and Life Sciences, Somlói út 14-16., H-1118 Budapest, Hungary
| | - Viktória Zsom-Muha
- Department of Food Measurement and Process Control, Institute of Food Science and Technology, Hungarian University of Agriculture and Life Sciences, Somlói út 14-16., H-1118 Budapest, Hungary
| | - József Felföldi
- Department of Food Measurement and Process Control, Institute of Food Science and Technology, Hungarian University of Agriculture and Life Sciences, Somlói út 14-16., H-1118 Budapest, Hungary
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2
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Lu F, Chi Y, Chi Y. High-temperature glycosylation of saccharides to modify molecular conformation of egg white protein and its effect on the stability of high internal phase emulsions. Food Res Int 2024; 176:113825. [PMID: 38163687 DOI: 10.1016/j.foodres.2023.113825] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/19/2023] [Revised: 11/23/2023] [Accepted: 12/02/2023] [Indexed: 01/03/2024]
Abstract
This paper investigates the freeze-thaw stability of oil-in-water emulsions stabilized by high-temperature wet heating glycosylation products. Glucose (Glu), D-fructose (Fru), xylose (Xyl), maltodextrin (MD), oligofructose (FO), and oligomeric isomaltulose (IMO) were chosen as sugar sources for the glycosylation reaction with egg white proteins (EWPs) at 120 °C to prepare the GEWPs. The study reveals that the type of sugar significantly influences the Maillard reactions with EWPs. The degree of glycosylation was highest in the Xyl group with the greatest reducing capacity and lowest in the MD, FO, and IMO groups. High-temperature wet glycosylation treatment induced changes in the secondary and tertiary structures of EWP. Elevated temperature exposed hydrophobic groups within the protein, while covalent binding of hydrophilic carbohydrates via the Maillard reaction decreased the protein's H0 value. Improved foaming and emulsifying properties were attributed to the increase in α-helix content, disulfide bond formation, and reduced surface tension. Emulsions prepared from GEWPs exhibited higher apparent viscosity and G' compared to those from natural EWPs, with the GEWP/Xyl group showing the highest values. After freeze-thaw treatment, the GEWP/Fru and GEWP/FO groups demonstrated superior stability and reduced freezing point, along with minimal microstructural alterations. These findings underscore the importance of sugar type in the stability of high internal phase emulsions (HIPEs) stabilized by GEWPs, indicating that a tailored Maillard reaction can yield stabilizers with exceptional freeze-thaw stability for emulsions.
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Affiliation(s)
- Fei Lu
- College of Food Science, Northeast Agricultural University, Harbin 150030, PR China
| | - Yujie Chi
- College of Food Science, Northeast Agricultural University, Harbin 150030, PR China.
| | - Yuan Chi
- College of Engineering, Northeast Agricultural University, Harbin 150030, PR China.
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3
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Wang H, Ma Y, Chi Y. Effects of Heating Treatment on Functional and Structural Properties of Liquid Whole Egg. Foods 2023; 12:foods12071474. [PMID: 37048294 PMCID: PMC10094217 DOI: 10.3390/foods12071474] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/10/2023] [Revised: 03/23/2023] [Accepted: 03/27/2023] [Indexed: 03/31/2023] Open
Abstract
Liquid whole egg (LWE) products have many advantages such as convenient transportation, easy production and are safe. However, LWE has a short shelf life and high thermal sensitivity, so suitable heating treatment is the key to the production of LWE products. The aim of this study is to investigate the effects of heating treatments conditions (at 55–67 °C for 0–10 min) on the emulsification, foaming activity and rheological properties of LWE. The results indicated that the emulsifying activity of LWE had no significant change after 55–64 °C heating treatment, while it decreased significantly after heating treatment at 67 °C. The foaming property of LWE increased significantly after 55 °C to the 64 °C heating treatment; while the foaming property showed a downward trend with the increase in heat treatment temperature, it can significantly improve the foam stability of LWE. The heating treatment thoroughly changed the molecular weight distribution of LWE protein, thus promoted the protein surface hydrophobicity, hydrophobicity activity and rheological properties. The heating treatment at 61 °C for 6 min had a better effect on the functional properties than that of the other heating groups. In addition, the results of this study provide the change in rules of LWE under different heating treatment conditions and provide theoretical guidance for the production and processing of LWE.
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Huang K, Shi J, Li M, Sun R, Guan W, Cao H, Guan X, Zhang Y. Intervention of microwave irradiation on structure and quality characteristics of quinoa protein aggregates. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.107677] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/04/2022]
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5
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Agregán R, Munekata PES, Putnik P, Pateiro M, Bursać Kovačević D, Zavadlav S, Lorenzo JM. The Use of Novel Technologies in Egg Processing. FOOD REVIEWS INTERNATIONAL 2021. [DOI: 10.1080/87559129.2021.1980887] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
Affiliation(s)
- Rubén Agregán
- Centro Tecnológico De La Carne De Galicia, Adva, Ourense, Spain
| | | | - Predrag Putnik
- Faculty of Food Technology and Biotechnology, University of Zagreb, Zagreb, Croatia
| | - Mirian Pateiro
- Centro Tecnológico De La Carne De Galicia, Adva, Ourense, Spain
| | | | - Sandra Zavadlav
- Department of Food Technology, Karlovac University of Applied Sciences, Karlovac Croatia
| | - José M. Lorenzo
- Centro Tecnológico De La Carne De Galicia, Adva, Ourense, Spain
- Área De Tecnología De Los Alimentos, Facultad De Ciencias De Ourense, Universidad De Vigo, Ourense, Spain
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6
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Van Pamel E, Cnops G, Van Droogenbroeck B, Delezie EC, Van Royen G, Vlaemynck GM, Bekaert KM, Roldan-Ruiz I, Crivits M, Bernaert N, De Block J, Duquenne B, Broucke K, De Ruyck H, Herman L. Opportunities within the Agri-food System to Encourage a Nutritionally Balanced Diet– Part II. FOOD REVIEWS INTERNATIONAL 2021. [DOI: 10.1080/87559129.2020.1717518] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
Affiliation(s)
- Els Van Pamel
- Technology and Food Science Unit, Flanders Research Institute for Agriculture, Fisheries and Food (ILVO), Melle, Belgium
| | - Gerda Cnops
- Plant Sciences Unit, Flanders Research Institute for Agriculture, Fisheries and Food (ILVO), Melle, Belgium
| | - Bart Van Droogenbroeck
- Technology and Food Science Unit, Flanders Research Institute for Agriculture, Fisheries and Food (ILVO), Melle, Belgium
| | - Evelyne C Delezie
- Animal Sciences Unit, Flanders Research Institute for Agriculture Fisheries and Food (ILVO), Melle, Belgium
| | - Geert Van Royen
- Technology and Food Science Unit, Flanders Research Institute for Agriculture, Fisheries and Food (ILVO), Melle, Belgium
| | - Geertrui Mml Vlaemynck
- Technology and Food Science Unit, Flanders Research Institute for Agriculture, Fisheries and Food (ILVO), Melle, Belgium
| | - Karen Mm Bekaert
- Animal Sciences Unit, Flanders Research Institute for Agriculture Fisheries and Food (ILVO), Oostende, Belgium
| | - Isabel Roldan-Ruiz
- Plant Sciences Unit, Flanders Research Institute for Agriculture, Fisheries and Food (ILVO), Melle, Belgium
| | - Maarten Crivits
- Social Sciences Unit, Flanders Research Institute for Agriculture Fisheries and Food (ILVO), Merelbeke, Belgium
| | - Nathalie Bernaert
- Technology and Food Science Unit, Flanders Research Institute for Agriculture, Fisheries and Food (ILVO), Melle, Belgium
| | - Jan De Block
- Technology and Food Science Unit, Flanders Research Institute for Agriculture, Fisheries and Food (ILVO), Melle, Belgium
| | - Barbara Duquenne
- Technology and Food Science Unit, Flanders Research Institute for Agriculture, Fisheries and Food (ILVO), Melle, Belgium
| | - Keshia Broucke
- Technology and Food Science Unit, Flanders Research Institute for Agriculture, Fisheries and Food (ILVO), Melle, Belgium
| | - Hendrik De Ruyck
- Technology and Food Science Unit, Flanders Research Institute for Agriculture, Fisheries and Food (ILVO), Melle, Belgium
| | - Lieve Herman
- Technology and Food Science Unit, Flanders Research Institute for Agriculture, Fisheries and Food (ILVO), Melle, Belgium
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7
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Puertas G, Vázquez M. Evaluation of the composition and functional properties of whole egg plasma obtained by centrifugation. Int J Food Sci Technol 2021. [DOI: 10.1111/ijfs.15124] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Gema Puertas
- Department of Analytical Chemistry Faculty of Veterinary University of Santiago de Compostela Lugo 27002 Spain
| | - Manuel Vázquez
- Department of Analytical Chemistry Faculty of Veterinary University of Santiago de Compostela Lugo 27002 Spain
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Quantitative N-glycoproteomic analyses provide insights into the effects of thermal processes on egg white functional properties. Food Chem 2020; 342:128252. [PMID: 33067044 DOI: 10.1016/j.foodchem.2020.128252] [Citation(s) in RCA: 39] [Impact Index Per Article: 9.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/23/2020] [Revised: 09/25/2020] [Accepted: 09/27/2020] [Indexed: 11/22/2022]
Abstract
This study tries to elucidate the different mechanisms of functional properties among pasteurized egg white (P-EW), spray-dried egg white (SD-EW) and fresh egg white (F-EW) via quantitative N-glycoproteomic analyses. The results showed that spray-drying increased the surface hydrophobicity (181.4%) and zeta potential (25.6%) of egg white, which contributed to the enhancement of emulsifying activity index (20.1%) and foaming capacity (35.2%). Pasteurization caused the disintegration of natural protein aggregates in F-EW and resulted in a "block-like" P-EW gel and higher water holding capacity (6.2%). Spray-drying caused formation of thermal aggregates and led to a "mesh-like" SD-EW gel and better cohesiveness (3.6%). Quantitative N-glycoproteomic analysis showed that the abundance of 32 N-glycosites from 18 N-glycoproteins (such as Mucin 5B) of SD-EW was significantly reduced comparing to F-EW, indicated that the N-glycans of egg white protein are likely to be covalently cross-linked during spray-drying and are involved in thermal aggregation.
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Uysal RS, Acar-Soykut E, Boyaci IH. Determination of yolk:white ratio of egg using SDS-PAGE. Food Sci Biotechnol 2020; 29:179-186. [DOI: 10.1007/s10068-019-00650-4] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/02/2019] [Revised: 06/26/2019] [Accepted: 07/18/2019] [Indexed: 11/25/2022] Open
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10
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Uysal RS, Boyaci IH. Authentication of liquid egg composition using ATR-FTIR and NIR spectroscopy in combination with PCA. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2020; 100:855-862. [PMID: 31646648 DOI: 10.1002/jsfa.10097] [Citation(s) in RCA: 16] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/10/2019] [Revised: 09/14/2019] [Accepted: 10/21/2019] [Indexed: 06/10/2023]
Abstract
BACKGROUND The starting point of this work is to propose a qualitative approach for authenticity confirmation of the composition of liquid egg products. To this end, it was aimed to detect the liquid egg authenticity and adulteration (with water) by using attenuated total reflectance Fourier-transform infrared (ATR-FTIR), near infrared (NIR) spectroscopy and chemometrics. RESULTS Liquid (n = 50) and dry (n = 50) samples of whole egg, egg yolk, egg white, and whole egg containing extra egg white (BXEW) and water (BXW) were prepared. Principal component analysis (PCA) models were formed using the data obtained from ATR-FTIR and NIR measurements of liquid and dry samples. A better classification was achieved with PCA model of ATR-FTIR measurements formed by using dry samples (100%) instead of liquid ones (80%). The best separation was obtained between dry sample groups of BXEW and BXW (adulterated). The presence of water content in liquid samples showed a negative effect on classification of the samples, while a good classification (100%) was obtained for NIR measurements of both liquid and dry sample groups. The developed PCA models achieved classification regardless of the form of egg samples (liquid or dry). CONCLUSION The results of the study revealed that adulterated egg samples (with water) could be qualitatively detected using ATR-FTIR and NIR spectroscopy techniques in combination with PCA. © 2019 Society of Chemical Industry.
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Affiliation(s)
- Reyhan Selin Uysal
- Department of Mechanical Engineering, Istanbul Gedik University, Istanbul, Turkey
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11
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Bi X, Wang X, Chen Y, Chen L, Xing Y, Che Z. Effects of combination treatments of lysozyme and high power ultrasound on the Salmonella typhimurium inactivation and quality of liquid whole egg. ULTRASONICS SONOCHEMISTRY 2020; 60:104763. [PMID: 31539729 DOI: 10.1016/j.ultsonch.2019.104763] [Citation(s) in RCA: 38] [Impact Index Per Article: 9.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/16/2018] [Revised: 08/04/2019] [Accepted: 09/02/2019] [Indexed: 05/19/2023]
Abstract
An investigation was conducted into the utilization of treatments combining ultrasound and lysozyme (US + Lys) to deactivate Salmonella typhimurium (S. typhimurium) in the liquid whole egg (LWE). Furthermore, US + Lys and heat treatment (HT) with a similar microbial inactivation effect were comparatively evaluated by examining their impact on the quality attributes of LWE. The LWE was treated with US at 35-45 °C and 605-968 W/cm2 for 5-35 min, and with HT at 58-64 °C for 3-4 min. Lysozyme (Lys) alone achieved a minimal degree of inactivation in S. typhimurium, while it was enhanced with the application of US alone when the treatment temperature, time, and energy were increased. Furthermore, US and US + Lys caused a reduction of 3.31 and 4.26 log10 cycles in S. typhimurium, respectively at 968 W/cm2 and 35 °C for 20 min, indicating a synergistic relationship between US and Lys for the effective inactivation of S. typhimurium. Similarly, HT and HT + Lys achieved a reduction of 4.10 and 4.75 log10 cycles at 64 °C/3 min, respectively. The L* and b* values of the LWE following US and US + Lys application were significantly higher than untreated and heat-treated LWE, indicating that US treated LWE had a brighter and yellower appearance. The protein solubility (PS) slightly decreased after all treatments, while the pH increased. Furthermore, the foaming capacity (FC) and foam stability (FS) were decreased, revealing that LWE had a lower FC and unstable foam after all treatments. Therefore, US and US + Lys could increase the viscosity and gelation temperature (Tg) of LWE, indicating that LWE exhibited higher heat resistance after US treatment. These results indicated that US + Lys might be a promising pasteurization technology in the processing of LWE.
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Affiliation(s)
- Xiufang Bi
- Sichuan Key Laboratory of Food Bio-technology, School of Food and Bioengineering, Xihua University, Chengdu 610039, China.
| | - Xiaoqiong Wang
- Sichuan Key Laboratory of Food Bio-technology, School of Food and Bioengineering, Xihua University, Chengdu 610039, China
| | - Yan Chen
- Key Laboratory of Food Non-Thermal Processing, Engineering Technology Research Center of Food Non-Thermal Processing, Yibin Xihua University Research Institute, Yibin 644004, China
| | - Liyi Chen
- Sichuan Key Laboratory of Food Bio-technology, School of Food and Bioengineering, Xihua University, Chengdu 610039, China
| | - Yage Xing
- Sichuan Key Laboratory of Food Bio-technology, School of Food and Bioengineering, Xihua University, Chengdu 610039, China
| | - Zhenming Che
- Sichuan Key Laboratory of Food Bio-technology, School of Food and Bioengineering, Xihua University, Chengdu 610039, China
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Aboudaou M, Ferhat MA, Hazzit M, Ariño A, Djenane D. Solvent free-microwave green extraction of essential oil from orange peel (Citrus sinensis L.): effects on shelf life of flavored liquid whole eggs during storage under commercial retail conditions. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2019. [DOI: 10.1007/s11694-019-00239-9] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
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13
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Uysal RS, Boyaci IH, Sumnu G. Determination of pasteurization treatment of liquid whole egg by measuring physical and rheological properties of cake cream. J FOOD PROCESS ENG 2019. [DOI: 10.1111/jfpe.13167] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/22/2023]
Affiliation(s)
- Reyhan S. Uysal
- Department of Mechanical EngineeringIstanbul Gedik University Istanbul Turkey
| | - Ismail H. Boyaci
- Department of Food EngineeringHacettepe University Ankara Turkey
| | - Gulum Sumnu
- Department of Food EngineeringMiddle East Technical University Ankara Turkey
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14
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Uysal RS, Sumnu G, Boyaci IH. Effects of heat‐treated liquid whole egg on cake batter rheology and the quality of baked cake. J FOOD PROCESS ENG 2018. [DOI: 10.1111/jfpe.12977] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/17/2022]
Affiliation(s)
- Reyhan Selin Uysal
- Department of Mechanical EngineeringIstanbul Gedik University Istanbul Turkey
| | - Gulum Sumnu
- Department of Food EngineeringHacettepe University Ankara Turkey
| | - Ismail Hakki Boyaci
- Department of Food EngineeringMiddle East Technical University Ankara Turkey
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Álvarez G, Montero L, Llorens L, Castro-Puyana M, Cifuentes A. Recent advances in the application of capillary electromigration methods for food analysis and Foodomics. Electrophoresis 2017; 39:136-159. [PMID: 28975648 DOI: 10.1002/elps.201700321] [Citation(s) in RCA: 57] [Impact Index Per Article: 8.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/08/2017] [Revised: 09/25/2017] [Accepted: 09/25/2017] [Indexed: 12/21/2022]
Abstract
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.
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Affiliation(s)
| | | | | | - María Castro-Puyana
- Departamento de Química Analítica, Química Física e Ingeniería Química, Universidad de Alcalá, Madrid, Spain
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