Present and Future Challenges in Food Analysis: Foodomics

García‐Cañas, Virginia; Simó, Carolina; Herrero, Miguel; Ibáñez, Elena

doi:10.1021/ac301680q

Cited by 236 publications

(127 citation statements)

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“…In this scenario, a new discipline known as -foodomics‖ has been defined to study the food and nutrition domains through the application of advanced omics technologies to improve consumer's well-being [48].…”

Section: Conclusion and Discussionmentioning

confidence: 99%

High-Throughput Sequencing Technologies and new Approaches in Food Microbiology

2018

International Journal of Research Studies in Microbiology and B

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Section: Conclusion and Discussionmentioning

confidence: 99%

High-Throughput Sequencing Technologies and new Approaches in Food Microbiology

2018

International Journal of Research Studies in Microbiology and B

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“…Иначе говоря, при наличии понимания возможностей этого прибора (для создания которого у исследователя в пищевой области, собственно, писалась настоящая статья) модернизированный UR-20 может дать ещё очень много полезной междисциплинарной * информации фудомике [269][270][271][272][273] в России.…”

Section: Discussionunclassified

Infrared Spectrophotometry, Infrared Spectroscopy and Infrared Spectrometry in Diary Spectral Qualimetry: Contemporary Ideas and Retro-Engineering

2016

Food Engineering Theory and Practice

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Infrared spectrophotometry, infrared spectroscopy and infrared spectrometry are basic quality testing techniques for different diary industry aims. Vibrartional spectroscopy, as well as rotational spectroscopy, is a power instrument for the structural analysis of different biological media and, consequently, for structural analysis for food qualimetry. This article presents a precision review of qualimetry of diary samples and their components based on infrared techniques. Author also present some retrophysical / retrotechnical investigations for adaptation of retro-spectral devices for diary qualimetry.Keywords: NIR, MIR, infrared spectrophotometry, infrared spectroscopy, infrared spectrometry, spectral qualimetry, structural analysis, diary industry, vibrational spectra. ВведениеМетоды инфракрасной спектроскопии являются мощным многопрофильным средством анализа молока, молочных продуктов и производных субстанций, имеющим достаточно длительную (много десятилетий -первый коммерческий инфракрасный анализатор молока близкой к современной конструкции был продемонстрирован в начале 1970-х [1]) историю применимости в молочном хозяйстве. Для промышленного применения немаловажно, что, в отличие от ряда других, альтернативных современных способов, он является методом неразрушающего контроля [2], не влияющим на параметры пробы при поточном анализе. Новые автоматизированные подходы категорически изменили бытовавшее ещё недавно мнение об ограниченной применимости инфракрасной спектроскопии в массовой практике ферм и производственных предприятий; в особенности -учитывая распространение DIY подхода и модернизации оборудования с устаревающим интерфейсом, но работоспособной схемой оптической регистрации [3]. Поэтому имеет смысл рассмотрение последних трендов развития методов ИК спектроскопии, используемых в молочной отрасли, с целью распространения аналогичных подходов в условиях России. Если для 1970-1980-х гг. немногочисленные комплексные исследования, включавшие в себя инфракрасную спектроскопию молока, были внове и представляли собой высокодифференцированные коллаборационные работы -продукты взаимодействия лабораторий разного профиля [4,5], то в настоящее время во многих местах они являются стандартными процедурами определения качества на потоке и не вызывают затруднений даже для одного лаборанта -пользователя автоматизированного оборудования. Поэтому

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“…New developments in food technology, production of fast and ready-to-eat food, globalization of the market, and modern nutritional trends lead to new, or increasingly actual problems such as unhealthy diets that can cause obesity or food allergies. Large-scale industrial food production brings new aspects of microbiological safety and safety of genetically engineered food as additional challenges (1)(2)(3)(4)(5).…”

Section: Introductionmentioning

confidence: 99%

“…Food safety is a matt er of global importance, and the prevention of health problems caused by false nutrition or contaminated food is a worldwide topic of extraordinary social, economic and public health importance (3,6). Outbreaks of diseases caused by foodborne pathogens such as fungi, bacteria and protozoa are still a problem in developing countries, but also in the industrialized, highly developed Western World.…”

Section: Introductionmentioning

confidence: 99%

“…According to these regulations, and to the law that is accepted worldwide, food safety is a responsibility equally shared by all participants in food production, from the handling of raw materials and food processing to food distribution. Regulatory and control agencies are fi nally responsible for compliance with regulatory rules regarding food quality and consumer protection (3,6,9).…”

Section: Introductionmentioning

confidence: 99%

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Foodomics and Food Safety: Where We Are

Andjelković

Gajdošik

Gašo-Sokač

et al. 2017

Food Technol. Biotechnol.

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SummaryThe power of foodomics as a discipline that is now broadly used for quality assurance of food products and adulteration identifi cation, as well as for determining the safety of food, is presented. Concerning sample preparation and application, maintenance of highly sophisticated instruments for both high-performance and high-throughput techniques, and analysis and data interpretation, special att ention has to be paid to the development of skilled analysts. The obtained data shall be integrated under a strong bioinformatics environment. Modern mass spectrometry is an extremely powerful analytical tool since it can provide direct qualitative and quantitative information about a molecule of interest from only a minute amount of sample. Quality of this information is infl uenced by the sample preparation procedure, the type of mass spectrometer used and the analyst's skills. Technical advances are bringing new instruments of increased sensitivity, resolution and speed to the market. Other methods presented here give additional information and can be used as complementary tools to mass spectrometry or for validation of obtained results. Genomics and transcriptomics, as well as affi nity-based methods, still have a broad use in food analysis. Serious drawbacks of some of them, especially the affi nity-based methods, are the cross-reactivity between similar molecules and the infl uence of complex food matrices. However, these techniques can be used for pre-screening in order to reduce the large number of samples. Great progress has been made in the application of bioinformatics in foodomics. These developments enabled processing of large amounts of generated data for both identifi cation and quantifi cation, and for corresponding modeling.

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Present and Future Challenges in Food Analysis: Foodomics

Cited by 236 publications

References 43 publications

High-Throughput Sequencing Technologies and new Approaches in Food Microbiology

High-Throughput Sequencing Technologies and new Approaches in Food Microbiology

Infrared Spectrophotometry, Infrared Spectroscopy and Infrared Spectrometry in Diary Spectral Qualimetry: Contemporary Ideas and Retro-Engineering

Foodomics and Food Safety: Where We Are

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