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.