Foodomics: A new approach in food quality and safety

Balkir, Pınar; Kemahlıoğlu, Kemal; Yücel, Ufuk

doi:10.1016/j.tifs.2020.11.028

Cited by 93 publications

(37 citation statements)

References 82 publications

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“…As a result, the development of new analytical methods and tools is crucial in food science. CE has been applied to analyze a huge number of food matrices related to either food analysis or Foodomics, as we have summarized in our previous reviews on this topic [1–7] or the reviews by other authors [8–10]. This is also confirmed by the information given in Table 1 where we show a summary of some of the review articles that have been published on this topic in the period covered by the current work [11–28].…”

Section: Introductionsupporting

confidence: 64%

“…Foodomics studies the food and nutrition domains through the application and integration of omics technologies to improve consumers' well-being, health and knowledge [11]. In the period covered by this work, besides the review articles on Foodomics already described in Table 1 [11,12,18,24], other review articles have discussed the use of Foodomics in food quality and safety [10], the application of MS-based lipidomics in Foodomics research [127], the use of Foodomics in bee product research [128], or the application of two-dimensional liquid chromatography approaches in Foodomics [129].…”

Section: Foodomics Applicationsmentioning

confidence: 99%

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Capillary electromigration methods for food analysis and Foodomics: Advances and applications in the period February 2019–February 2021

et al. 2021

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This work presents a revision of the main applications of capillary electromigration methods in food analysis and Foodomics. Articles that were published during the period February 2019‐February 2021 are included. The work shows the multiple CE methods that have been developed and applied to analyze different types of molecules in foods. Namely, CE methods have been applied to analyze amino acids, biogenic amines, carbohydrates, chiral compounds, contaminants, DNAs, food additives, heterocyclic amines, lipids, secondary metabolites, peptides, pesticides, phenols, pigments, polyphenols, proteins, residues, toxins, vitamins, small organic and inorganic compounds, as well as other minor compounds. The last results on the use of CE for monitoring food interactions and food processing, including recent microchips developments and new applications of CE in Foodomics, are discussed too. The new procedures of CE to investigate food quality and safety, nutritional value, storage and bioactivity are also included in the present review work.

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Section: Introductionsupporting

confidence: 64%

Section: Foodomics Applicationsmentioning

confidence: 99%

Capillary electromigration methods for food analysis and Foodomics: Advances and applications in the period February 2019–February 2021

et al. 2021

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“…The important contribution of such a modernized approach is reflected by the fact that several microbial groups, previously not detected, have surfaced ( Cocolin et al, 2013b ). Given that, it is crucial to point out the need of re-reviewing our thoughts and knowledge regarding microbial presence and ecology in a food sample, opening a new frontier in the field of food microbiology, the so-called foodomics, which is a variety of different related omics angles such as genomics, transcriptomics, proteomics, and metabolomics ( Balkir et al, 2021 ). Nowadays, foodomics studies are evaluated at the metagenome level, and thus, the meta-omics approach has arisen.…”

Section: The Contributions Of High-throughput Sequencing Approach In the Olive Fermentation Field: Current Applications And Future Perspementioning

confidence: 99%

Current Status, Recent Advances, and Main Challenges on Table Olive Fermentation: The Present Meets the Future

Anagnostopoulos

Tsaltas

2022

Front. Microbiol.

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Table olives are among the most well-known fermented foods, being a vital part of the Mediterranean pyramid diet. They constitute a noteworthy economic factor for the producing countries since both their production and consumption are exponentially increasing year by year, worldwide. Despite its significance, olive’s processing is still craft based, not changed since antiquity, leading to the production of an unstable final product with potential risk concerns, especially related to deterioration. However, based on industrial needs and market demands for reproducible, safe, and healthy products, the modernization of olive fermentation processing is the most important challenge of the current decade. In this sense, the reduction of sodium content and more importantly the use of suitable starter cultures, exhibiting both technological and potential probiotic features, to drive the process may extremely contribute to this need. Prior, to achieve in this effort, the full understanding of table olive microbial ecology during fermentation, including an in-depth determination of microbiota presence and/or dominance and its functionality (genes responsible for metabolite production) that shape the sensorial characteristics of the final product, is a pre-requisite. The advent of meta-omics technology could provide a thorough study of this complex ecosystem, opening in parallel new insights in the field, such as the concept of microbial terroir. Herein, we provide an updated overview in the field of olive fermentation, pointing out some important challenges/perspectives that could be the key to the olive sector’s advancement and modernization.

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“…Apart from proteins, lipids also play a significant role in stress regulation by maintaining cell wall dynamics under changing environmental conditions. The lipidome, which comprises the lipids expressed in a system, is studied as a subcategory of the metabolome, but its immense importance to cell regulation has made it an emerging scientific discipline [ 82 ]. On the other hand, a regulome can be defined as the whole set of the regulatory components present in an organism, including transcription factors, proteins, and mRNAs, which are known to be involved in stress response generation in plants.…”

Section: Novel ‘Omics’ Approaches For Future Pulse Breeding Programsmentioning

confidence: 99%

Fab Advances in Fabaceae for Abiotic Stress Resilience: From ‘Omics’ to Artificial Intelligence

Singh

Chaudhary

Singh

et al. 2021

IJMS

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Legumes are a better source of proteins and are richer in diverse micronutrients over the nutritional profile of widely consumed cereals. However, when exposed to a diverse range of abiotic stresses, their overall productivity and quality are hugely impacted. Our limited understanding of genetic determinants and novel variants associated with the abiotic stress response in food legume crops restricts its amelioration. Therefore, it is imperative to understand different molecular approaches in food legume crops that can be utilized in crop improvement programs to minimize the economic loss. ‘Omics’-based molecular breeding provides better opportunities over conventional breeding for diversifying the natural germplasm together with improving yield and quality parameters. Due to molecular advancements, the technique is now equipped with novel ‘omics’ approaches such as ionomics, epigenomics, fluxomics, RNomics, glycomics, glycoproteomics, phosphoproteomics, lipidomics, regulomics, and secretomics. Pan-omics—which utilizes the molecular bases of the stress response to identify genes (genomics), mRNAs (transcriptomics), proteins (proteomics), and biomolecules (metabolomics) associated with stress regulation—has been widely used for abiotic stress amelioration in food legume crops. Integration of pan-omics with novel omics approaches will fast-track legume breeding programs. Moreover, artificial intelligence (AI)-based algorithms can be utilized for simulating crop yield under changing environments, which can help in predicting the genetic gain beforehand. Application of machine learning (ML) in quantitative trait loci (QTL) mining will further help in determining the genetic determinants of abiotic stress tolerance in pulses.

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Foodomics: A new approach in food quality and safety

Cited by 93 publications

References 82 publications

Capillary electromigration methods for food analysis and Foodomics: Advances and applications in the period February 2019–February 2021

Capillary electromigration methods for food analysis and Foodomics: Advances and applications in the period February 2019–February 2021

Current Status, Recent Advances, and Main Challenges on Table Olive Fermentation: The Present Meets the Future

Fab Advances in Fabaceae for Abiotic Stress Resilience: From ‘Omics’ to Artificial Intelligence

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