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

Abstract

The use of capillary electromigration methods to analyze foods and food components is reviewed in this work. Papers that were published during the period April 2007 to March 2009 are included following the previous review by García-Cañas and Cifuentes (Electrophoresis, 2008, 29, 294-309). These works include the analysis of amino acids, biogenic amines, peptides, proteins, DNAs, carbohydrates, phenols, polyphenols, pigments, toxins, pesticides, vitamins, additives, small organic and inorganic ions and other compounds found in foods and beverages, as well as those applications of CE for monitoring food interactions and food processing. The use of microchips, CE-MS, chiral-CE as well as other foreseen trends in food analysis are also discussed including their possibilities in the very new field of Foodomics.

Accumulation of Biogenic Amines in Wine: Role of Alcoholic and Malolactic Fermentation

“…Various methods of separation, identification and determination of BAs have been described during the last years [13] and many analytical methods have been developed to quantify these compounds in wines [25], including capillary electrophoresis [26], gas-chromatography [27] and enzymatic methods and immunoassays [28]. Nevertheless, the most employed technique for the determination of BAs in wine samples was the LC, coupled with different detector systems, such as fluorescence or ultraviolet [29,30].…”

Food Analysis: Present, Future, and Foodomics

“…Other techniques as gas chromatography (GC) still have an important role in food analysis, for instance, for the analysis of volatile fractions or fatty acids in foods [20]. Electrodriven separation techniques such as capillary electrophoresis (CE) or microchip capillary electrophoresis have found important applications in food analysis as can be deduced from the many review works devoted to this topic [21,22], including the detection of genetically modified organisms [23,24], nucleosides and nucleotides in foods [25], analysis of contaminants in emerging food safety issues and food traceability [26], and food-borne pathogens [27].…”

“…As a result, researchers in food science and nutrition are being pushed to move from classical methodologies to more advanced strategies usually borrowing methods well established in medical, pharmacological, and/or biotechnology research. In this context, we coined and defined Foodomics as a discipline that studies the food and nutrition domains through the application of advanced omics technologies to improve consumer's wellbeing, health, and knowledge [2,21,164]. The main idea behind the use of this new term has been not only to use it as a flag of the new times for food analysis, but also to highlight that the investigation into traditional and new problems in food analysis in the postgenomic era can find exciting opportunities and new answers through the use of epigenomics, genomics, transcriptomics, proteomics, and metabolomics tools.…”

Food Metabolomics: A New Frontier in Food Analysis and its Application to Understanding Fermented Foods

“…Every metabolomics analysis consists of a sequence of steps prior to obtaining the data [16,19,24]. Not all the steps, depicted in Figure 2 are not, however, necessary for food metabolomics or any other metabolomics studies.…”