Food Matrices Research Articles

Green extraction using natural deep eutectic solvents for determination of As, Cd, and Pb in plant and food matrices by ICP-MS

In this study, extraction methods using natural deep eutectic solvents (NADES) were proposed for the determination of arsenic (As), cadmium (Cd), and lead (Pb) in plant and food matrices. NADES are green and sustainable solvents with advantageous chemical properties for such applications. The NADES were prepared with different components, characterized, and applied in ultrasound-assisted extraction (UAE) and microwave-assisted extraction (MAE) methods. Experimental variables including temperature, extraction time, and sample-solvent ratio, were investigated using experimental designs to establish the optimal extraction conditions before analysis by ICP-MS. For the MAE method, the optimal conditions were extraction temperature of 100 °C, extraction time of 40 min, and SSR of 40:1 m v−1, resulting in recoveries of up to 84 %. For the UAE method, the optimal conditions were 40 °C, 40 min, and sample-solvent ratio (SSR) of 30:1 m v−1, with recoveries ranging from 96 % to 109 %, all with relative standard deviations less than 11 %. The proposed methods provided low detection limits (mg kg−1), with values of <0.0160 for As, <0.0030 for Cd, and < 0.0090 for Pb for UAE and MAE. The methods were considered green, achieving scores of 0.54 (MAE) and 0.45 (UAE) on the analytical greenness metric for sample preparation. The use of NADES as efficient extractants, combined with multivariate optimization, resulted in optimal experimental conditions, good analytical performance, and enhanced sustainability. The proposed method is a promising approach for applications in food safety and public health studies.

Lycopene-Loaded Emulsions: Chitosan Versus Non-Ionic Surfactants as Stabilizers.

Lycopene is a natural carotenoid with well-known benefits due to its antioxidant properties, including an anti-inflammatory effect in colorectal cancer and anti-angiogenic effects along with a reduction in the risk of prostate cancer and coronary heart disease. Due to their poor water solubility, photosensitivity and heat sensitivity, their incorporation in cosmetic and food matrices should be through encapsulation systems. In the present work, lycopene-loaded emulsions were prepared using two different types of stabilizers: non-ionic surfactants, testing several ratios of Tween 80 and Span 80, and chitosan, using chitosans of different viscosities and molecular weights. Soybean oil was found to be a suitable candidate for O/W emulsion preparation. Lycopene encapsulation efficiency (EE) of 70-75% and loading capacities of 0.14 mg/g were registered in stable emulsions stabilized either by non-ionic surfactants or acidified chitosans. Therefore, chitosan is a good alternative as a sustainable stabilizer to partially replace traditional synthetic ingredients with a new biodegradable, renewable and biocompatible material which could contribute to reduce the environmental impact as well as the ingestion of synthetic toxic materials by humans, decreasing their risk of suffering from chronic and complex pathologies, among which several types of cancer stand out.

Simultaneous enantioseparation of citrus flavonoids in chiral microemulsion electrokinetic chromatography using deep eutectic solvents

A novel, deep eutectic solvent (DES)-assisted sodium cholate (SC)-chiral microemulsion electrokinetic chromatography method is presented for separation of five flavonoid glycoside enantiomers, namely hesperidin, naringin, narirutin, eriocitrin, and neoeriocitrin. Herein, we develop a novel, green DES, whose addition considerably enhances the separation performance through multiple synergistic effects. A series of factors notably affecting chiral separation are systematically optimized: type and concentration of cyclodextrin, DES, and SC, oil phase type, and pH. The microemulsion comprises 0.5 % (v/v) n-octanol, 0.6 % (v/v) DES prepared using betaine and citric acid, 20 mM 2-HP-β-CD, 100 mM scdium cholate hydrate, and 15 mM borax buffer under the optimized conditions. Enantioseparations of the five enantiomers are achieved within 7 min, with resolutions ranging from 1.29 to 2.88. The method developed provides an innovative and effective way for chiral separation of enantiomers in complex food matrices.

Fat extraction methodology can affect the food fatty acid profile: improvement of a protocol more environmentally friendly

Fatty acids (FAs) are biochemical components of food, essential for human health due to their numerous biological functions. However, many of then if consumed in excess can trigger disfunctions/illness. Therefore, analytical methods, such as gas chromatography (GC-FID) are essential for the accurate identification and quantification of FAs, playing an important role in food safety and quality assessment. The aim of this study was to compare two FAs extraction protocols and to adapt, optimize, and validate a new one for food FAs extraction, considering the principles of green chemistry (sustainability and environmentally friendly). The research included four main steps: (A) comparison of two FAs extraction protocols for Gas Chromatography Flame Ionization Detector (GC-FID) analysis; (B) adaptation and optimization of four new extraction protocols; (C) verification of the most promising protocol; and (D) evaluation of the greenness profile. Comparatively, the PE2 protocol detected a greater diversity of FAs and a wider range of medium/long chain saturated fatty acids (SFA), but with divergences from values declared on food labels, mainly in the quantification of unsaturated fatty acids (UFA), unlike PE1, which presented lipid fraction values closer to nutritional information and greater extraction of short/medium chain FAs. The improved protocol, PE6, proved to be more efficient in extracting short, medium, and long chain FAs, as well as having SFA and UFA values closer to nutritional values in different food matrices. Furthermore, PE6 also showed improvements in relation to green chemistry aspects, presenting a higher greenness profile score, which indicates that it is more sustainable and generates less environmental impact. These results underscore the importance and relevance of continuing to develop analytical methods for food that are both effective and environmentally responsible.

Drying of avocado peels using carbonation-ultrasonication as pretreatment: energy consumption, antioxidant capacity and rheological properties

Fruit processing by-products, especially peels are underused and mostly discarded as waste. The aim of this study was to assess the effect of ultrasonication (US) combined with carbonation (CUS) on the convective drying process of avocado peels at different temperatures, adding value to this waste. For this, the avocado peels were treated with dry ice for 15 min and subjected to US (400W/10 min, 30°C) before convective air drying (50-70°C). The energy consumption, antioxidant capacity, water adsorption isotherms, rehydration rate, and dynamic rheology of dried avocado peels pretreated by CUS were compared with a control process (without pretreatment) and only US pretreatment. The combined treatment (CUS70) resulted in a 2.6-fold reduction in drying time and a 2.3-fold decrease in energy consumption, with CO2 preserving bioactive compounds and antioxidant capacity after the drying process. Differences were also observed in the rehydration capacity of the samples (CUS), with an increased water absorption capacity, along with a reduction in the viscoelastic properties of the peels. The results present new perspectives for the application of CUS in the food industry, paving the way for the development of creative, innovative, and simple approaches for the management and recycling of agri-food waste, with the potential to extend this knowledge to new food matrices.

Design strategies of polysaccharide, protein and lipid-based nano-delivery systems in improving the bioavailability of polyphenols and regulating gut homeostasis.

Polyphenols are plant secondary metabolites that have attracted much attention due to their anti-inflammatory, antioxidant, and gut homeostasis promoting effects. However, food matrix interaction, poor solubility, and strong digestion and metabolism of polyphenols cause barriers to their absorption in the gastrointestinal tract, which further reduces bioavailability and limits polyphenols' application in the food industry. Nano-delivery systems composed of biocompatible macromolecules (polysaccharides, proteins and lipids) are an effective way to improve the bioavailability of polyphenols. Therefore, this review introduces the construction of biopolymer-based nano-delivery systems and their application in polyphenols, with emphasis on improving the solubility, stability, sustained release and intestinal targeting of polyphenols. In addition, there are possible positive effects of polyphenol-loaded nano-delivery systems on modulating gut microbiota and gut homeostasis, with particular emphasis on modulating intestinal inflammation, metabolic syndrome, and gut-brain axis. It is worth noting that the safety of bio-based nano-delivery systems still need to be further studied. In summary, the application of the bio-based nano-delivery system to deliver polyphenols provides insights for improving the bioavailability of polyphenols and for the treatment of potential diseases in the future.

Metabolites Generated from Foods Through Lactic Fermentation and Their Benefits on the Intestinal Microbiota and Health.

Metabolites generated in foods with lactic fermentation have been subject of research in recent years due to different beneficial effects attributed to them on the microbiota and health in general, including their properties as antihypertensives, antioxidants, anti-inflammatory, immunomodulatory, and antimicrobial, among others. The present review aims to systematically analyze the results of original research that evaluates effects on the microbiota and health in general, mediated by metabolites generated from the lactic fermentation of foods. The review was carried out in the PubMed database, three studies in humans, four invivo studies in murine models, four in vitro studies, and the rest focused on the quantification of biofunctional qualities in fermented foods were analyzed. The results of the studies compiled in this systematic review reveal the potential of different food matrices and microorganisms to generate metabolites through lactic fermentation with important properties and effects on the intestinal microbiota and other health benefits. Among these benefits is the increase in short chain fatty acids to which anti-inflammatory properties are associated, as well as bioactive peptides with antihypertensive, antithrombotic, antioxidant, anti-inflammatory, and antimicrobial properties.

Utilizing superheated steam to inactivate Enterococcus faecium NRRL B-2354 on various material surfaces used in food and produce industries

Traditional sanitation in dry food and produce manufacturing plants is challenging as residual moisture can harbor microbial contamination. Superheated steam (SHS) is produced when water is heated to temperatures (125–400 °C) beyond the boiling point. SHS does not lead to condensation on surfaces. There are limited studies available on the sanitation efficacy of SHS on different surfaces. This study was conducted to understand the sanitation efficacy of SHS to inactivate Enterococcus faecium NRRL B-2354 on different surfaces (stainless steel, concrete, plywood, leather, polytetrafluoroethylene (PTFE), silicon rubber, cotton, and cardboard). The surfaces were either spot inoculated or coated with a representative food matrix (baby formula) and treated with SHS at 150 °C for a total process time (come-up time + treatment time) of 3 min. Spot-inoculated surfaces showed a higher microbial inactivation (range: 9.2 ± 0.9 to 10.7 ± 0.7 log reduction/coupon) whereas surfaces with inoculum coated with baby formula had lower microbial inactivation (range: 7.8 ± 0.4 to 9.6 ± 0.4 log reduction/coupon). The effects of surface characteristics like thermal inertia, surface roughness, and hydrophobicity of microbial inactivation were studied. Prolonged usage of SHS (150 °C for 5 min once a week over 8 weeks) did not alter surface characteristics, particularly roughness of stainless steel, silicone rubber and plywood.

The 1H HR-NMR Methods for the Evaluation of the Stability, Quality, Authenticity, and Shelf Life of Foods

1H High-Resolution Nuclear Magnetic Resonance (1H HR-NMR) spectroscopy is a powerful analytical methodology used in various fields, including food science. In the food science field, NMR combined with the principles of metabolomics can provide detailed information about a food’s molecular composition, structure, dynamics, and interactions within food matrices, making it invaluable for assessing changes during storage, processing, and shelf life. This entry aims to list the main applications of one-dimensional 1H HR-NMR methods in the field of food science, such as their use in the assessment of the stability, quality, authenticity, and shelf life of food samples. Several kinds of foods are taken into consideration to give a huge overview of the potentiality of the methods.

Surface-enhanced Raman spectroscopy substrates for monitoring antibiotics in dairy products: Mechanisms, advances, and prospects.

Antibiotic residues in dairy products have become an undeniable threat to human health. Surface-enhanced Raman spectroscopy (SERS) has been widely used in efficiently detecting antibiotics because of its characteristics including fast response, high resolution, and strong resistance to moisture interference. However, as a core part of SERS technology, the design principle and detection performance of enhanced substrates used in monitoring antibiotics in dairy products have not yet received enough attention. Thus, it is necessary to give a critical review of the recent developments of SERS substrates for monitoring antibiotics in dairy products, which can be expected to provide inspiration for the efficient utilization of SERS technology. In this work, advances in various SERS substrates applied in sensing antibiotics in dairy products were comprehensively reviewed. First, the enhancement mechanisms were introduced in detail. Significantly, the types of enhanced materials (plasmonic metal particles [PMPs], PMPs/semiconductor composite materials) and biometric design strategies including immunoassay, aptamer, and molecularly imprinted polymers-based SERS biosensors applied in dairy products were systematically summarized for the first time. Meanwhile, the performance of SERS substrates used for the detection of antibiotics in dairy products was addressed from the aspects of dynamic linear range and detection restriction strategy. Finally, the conclusions, challenges, and future prospects of SERS substrates for antibiotic monitoring in dairy products were deeply discussed, which also provide new opinions and key points for constructing SERS substrates applied in complex food matrix in the future.

Probiotic Milk and Oat Beverages with Increased Protein Content: Survival of Probiotic Bacteria Under Simulated In Vitro Digestion Conditions.

The increasing prevalence of plant-based dietary preferences, driven by lactose intolerance, allergies, and adherence to vegan diets, has necessitated the exploration of alternative food matrices for probiotic delivery. This study aimed to evaluate the effects of whey protein isolate, pea protein isolate, and soy protein isolate on the viability of L. casei and L. johnsonii during simulated in vitro gastrointestinal digestion. Furthermore, the study investigated the impact of two distinct matrices-cow's milk and an oat-based beverage-on the survival of these probiotic strains. Fermented products were prepared using cow's milk and an oat-based beverage as matrices, with simulated digestion performed following a seven-day storage period at 5 °C. The in vitro digestion model encompassed oral, gastric, and small intestinal phases, with probiotic viability assessed using the plate-deep method at each stage. Before digestion, L. casei exhibited higher populations than L. johnsonii in both matrices. Including 3% soy and pea protein, isolates promoted the growth of L. casei in both fermented milk and oat beverages. However, a marked reduction in probiotic viability was observed during the gastric phase, with L. casei counts decreasing by 6.4-7.8 log cfu g-1 in fermented milk and 3.1-4 log cfu g-1 in oat beverages, while L. johnsonii demonstrated similar reductions. These findings underscore the protective role of dairy components on probiotic viability, while the oat-based matrix exhibited a reduced capacity for sustaining probiotic populations throughout digestion. Future research should focus on optimizing plant-based matrices to enhance probiotic stability during gastrointestinal transit.

Association between bisphenol A exposure and cardiometabolic outcomes: a longitudinal approach

Abstract Background Increased cardiometabolic risk is associated with abnormalities in blood biomarkers profile and adiposity measurements. Some substances found in the food matrix or the environment, called endocrine-disrupting chemicals, may impair cardiometabolic health in the yearly and later stages of life. Bisphenol A (BPA) is a food contaminant that migrates from food contact materials and may act as an endocrine disruptor, negatively affecting human health. The present work aims to assess the longitudinal association between BPA exposure and cardiometabolic outcomes. Methods Data from the four waves of the Portuguese population-based birth cohort Generation XXI were used (n = 3138). Dietary data were collected by 3-d food diaries, using the FoodEx2 classification system to describe the reported foods. BPA daily exposure was estimated using a random forest model, combining dietary information with urinary BPA measured in 24-h urine from a subsample, used to predict the remaining sample’s BPA exposure. The generalised least squares model was used to test the associations between BPA and cardiometabolic outcomes. Results Blood insulin and HOMA-IR presented a significant longitudinal association with BPA daily exposure after adjustment for important variables and energy (0.06 SD(0.03, 0.09); 0.05 SD(0.02, 0.08) respectively). The same findings were observed for fat mass and waist circumference (0.03 SD(0.01, 0.06); 0.06 SD(0.04, 0.08), respectively). For z-BMI, a significant cross-sectional and longitudinal association was found (0.03 SD(0.01, 0.04); 0.02 SD(0.00, 0.04), respectively). Conclusions This was the first study assessing the association between BPA exposure and health outcomes from childhood to adolescence. We found an association between BPA exposure and an increased blood insulin level, insulin resistance, fat mass percentage, waist circumference and z-score of body mass index. Our results point to the need to reduce exposure to BPA in the early stages of life. Key messages • BPA exposure was estimated using direct and indirect methods. • BPA can impair cardiometabolic outcomes from the early stages of life, such as higher blood insulin level, insulin resistance, fat mass, waist circumference, and body mass index.

Pulses as Sustainable Protein Sources: Benefits, Drawbacks, and Gaps

Abstract: Pulses have redeemed the interest in terms of a sustainable and healthy diet due to their high protein content. Furthermore, the vitamins, minerals, and phytochemicals they contain also make them more valuable nutritionally. A sustainable diet should improve public health and food security and has a low environmental footprint. Pulses have been considered one of the emerging plant food proteins. Although they have beneficial components such as vitamins, minerals, phytochemicals, and antioxidants, many drawbacks limit their use to consumers and the food industry. One of the drawbacks is their incomplete proteins due to the lack of sulfur-containing amino acids in their protein profile. Furthermore, the protein digestibility of pulses is low due to the antinutritional compounds they contain. The other drawback of pulses is their beany flavor and bitter taste that limits the acceptability of consumers. From the consumer's point of view, the other disadvantage is the laborious and timeconsuming preparation period. : This article provides a concise overview of the current state of knowledge on pulses as sustainable protein sources, underlining the gaps that limit their extensive application in the food industry. Based on the available scientific facts on pulses, finding an efficient method for removing beany flavor and overall sensorial acceptability and antinutritional factors, thus increasing protein digestibility is crucial. The most promising option to increase pulse protein digestibility seems to combine conventional and novel technologies that can modulate digestibility by different mechanisms, such as the removal of antinutritional factors, protein denaturation, and the design of the food matrix.

Overview and trends in electrochemical sensors, biosensors and cellular antioxidant assays for oxidant and antioxidant determination in food

Screening and quantifying antioxidants from food samples, their antioxidant activity, as well as the assessment of food oxidation is critical, not only for ensuring food quality and safety, but also to understand and relate these parameters to the shelf life, sensory attributes, and health aspects of food products. For this purpose, several methods have been developed and used for decades, which regardless of their effectiveness, present a certain number of drawbacks mainly related to extensive sample preparation and technical complexity, time requirements, and the use of hazardous chemicals. Electrochemical sensors and biosensors are gaining popularity in food analysis due to their high sensitivity, specificity, rapid response times, and potential for miniaturisation and portability. Furthermore, other modern methods using whole living cells such as the cellular antioxidant activity assay, the antioxidant power 1 assay, and the catalase-like assays, may interpret more realistic antioxidant results rather than just reporting the ability to scavenge free radicals in isolated systems with extrapolation to reality. This paper provides an overview of electrochemical sensors, biosensors, and cellular antioxidant assays, and reviews the latest advancements and emerging trends in these techniques for determining oxidants and antioxidants in complex food matrices. The performances of different strategies are described for each of these approaches to provide insights into the extent to which these methods can be exploited in the field and inspire new research to fill the current gaps.

Screening the carotenoid in vitro bioaccessibility of purple corn breakfast cereal consumed with milk and plant-based milk

Chronic non-communicable diseases (NCD), such as cardiovascular diseases, diabetes, and cancer, dominate global mortality, besides compromising the quality of life. Unhealthy habits like sedentary lifestyles and poor diets escalate NCD risks. Conversely, the consumption of phenolic compounds and carotenoids has shown promise in reducing NCD risks. The food industry responds by adapting products to meet demands for healthier options rich in bioactive compounds. For instance, breakfast cereals made from purple and yellow corn offer carotenoids and anthocyanins and form a nutrient-balanced meal when consumed with milk or alternatives. However, bioactive compounds in food do not guarantee absorption, necessitating bioaccessibility studies. In this study, we aimed to evaluate the bioaccessibility of the major carotenoids in two breakfast cereals, one made with 100% yellow corn and the other with 50% purple corn, co-digested with whole milk, semi-skimmed milk, skimmed milk, and almond “milk”. The bioaccessibility of lutein in the breakfast cereals was evaluated using the INFOGEST 2.0 in vitro digestion method. Results showed that lutein bioaccessibility ranged from 9% to 29%. The bioaccessibility was lower than that observed in other food matrices, such as spinach and maize products. High fiber, low carotenoid contents, and anthocyanin presence negatively influenced the carotenoid bioaccessibility. Interestingly, the varying lipid content of milk showed no impact on lutein bioaccessibility under the examined conditions. In conclusion, the effects of lipids in a low range (0–7%) are not significant (p > 0.05) compared to other matrix components. When developing new products with health and nutritional benefits, it is important to consider that while fiber can reduce the bioaccessibility of carotenoids, it remains crucial for gut health.

Oat Okara Fermentation: New Insights into the Microbiological and Metabolomic Characterization

The importance of the valorization of industrial by-products has led to increasing research into their reuse. In this research, the innovative by-product okara oat flour, derived from the vegetable beverage industry, was studied. Oat okara sourdough was also produced and evaluated. The microbiological identification and typing involved bacterial and yeast isolates from both flour and sourdough. Untargeted metabolomics allowed the identification of biomarkers of fermented flour, such as phenolic classes, post-fermentation metabolites, fatty acids, and amino acids. The microorganisms most found were Weissella confusa, Enterococcus faecium, Pediococcus pentosaceus, and Pichia kudriavzevii, while Saccharomyces cerevisiae appeared only at the end of the sourdough’s back-slopping. Untargeted metabolomics identified a total of 539 metabolites, including phenolic compounds, lipids, amino acids, and organic acids. An increase in polyphenols released from the food matrix was detected, likely because of the higher bio-accessibility of phenolic metabolites promoted by microbial fermentation. Fermentation led to an increase in isoferulic acid, p-coumaric acid, sinapic acid, and a decrease in amino acids, which can be attributed to the metabolism of lactic acid bacteria. Some key markers of the fermentation process of both lactic acid bacteria and yeast were also measured, including organic acids (lactate, succinate, and propionate derivatives) and flavor compounds (e.g., diacetyl). Two bioactive compounds, such as gamma-aminobutyric acid and 3-phenyl-lactic acid had accumulated at the end of fermentation. Taken together, our findings showed that oat okara flour can be considered an excellent raw material for formulating more sustainable and functional foods due to fermentation promoted by autochthonous microbiota.

Determination of naturally derived propionic, benzoic, and sorbic acids in seafood, meats, and fruits during storage

Propionic acid, benzoic acid, and sorbic acid are common preservatives in processed foods, but their natural concentrations in raw foods are not well understood. In Korea, if propionic acid or benzoic acid exceeds certain levels in processed plant-based foods, manufacturers must prove they are naturally occurring to avoid recalls. This regulation applies to both local and imported products, with non-compliance leading to economic costs and damage to brand reputation. To address this, further research is needed to build a database of naturally occurring preservatives in raw foods and develop food safety standards. This study quantified the levels of propionic, benzoic, and sorbic acids in 37 raw foods stored at different temperatures for 2 weeks, using gas chromatography and high-performance liquid chromatography. The changes in acid concentrations during storage were examined, with preservatives identified by mass spectrometry. Sensory evaluation and total viable count were used to assess spoilage in seafood and meat samples. The matrix effects were evaluated, and the quantification methods were validated using seven food matrices. The intra- and interday accuracies and precisions (% relative standard deviation, %RSD) values met the Codex guidelines. In general, the propionic acid contents of most seafood and meat samples increased during storage, with the highest content being found in manila clams. Interestingly, the fresh sea squirt sample contained a higher propionic acid content (456 mg/kg) than the other samples. However, benzoic acid and sorbic acid were not detected in most samples, with the exception of the jujube and apple samples.

New Materials for Thin-Film Solid-Phase Microextraction (TF-SPME) and Their Use for Isolation and Preconcentration of Selected Compounds from Aqueous, Biological and Food Matrices.

Determination of a broad spectrum of analytes, carried out with analytical instruments in samples with complex matrices, including environmental, biological, and food samples, involves the development of new and selective sorption phases used in microextraction techniques that allow their isolation from the matrix. SPME solid-phase microextraction is compatible with green analytical chemistry among the sample preparation techniques, as it reduces the use of toxic organic solvents to the minimum necessary. Over the past two decades, it has undergone impressive progress, resulting in the development of the thin-film solid-phase microextraction technique, TF-SPME (the thin-film solid-phase microextraction), which is characterized by a much larger surface area of the sorption phase compared to that of the SPME fiber. TF-SPME devices, in the form of a mostly rectangular metal or polymer substrate onto which a thin film of sorption phase is applied, are characterized, among others, by a higher sorption capacity. In comparison with microextraction carried out on SPME fiber, they enable faster microextraction of analytes. The active phase on which analyte sorption occurs can be applied to the substrate through techniques such as dip coating, spin coating, electrospinning, rod coating, and spray coating. The dynamic development of materials chemistry makes it possible to use increasingly advanced materials as selective sorption phases in the TF-SPME technique: polymers, conducting polymers, molecularly imprinted polymers, organometallic frameworks, carbon nanomaterials, aptamers, polymeric ionic liquids, and deep eutectic solvents. Therefore, TF-SPME has been successfully used to prepare analytical samples to determine a broad spectrum of analytes in sample matrices: environmental, biological, and food. The work will be a review of the above-mentioned issues.

Validation and application of quick polar pesticide (QuPPe) extraction and ultra-performance liquid chromatography-tandem mass spectrometry (UPLC-MS/MS) to analyze perchlorate in vegetables from Mexico

Perchlorate is a contaminant and endocrine disruptor present in vegetables. To address the lack of information on this problem in Mexico, we developed an analytical method to quantify perchlorate in commonly consumed vegetables based on quick polar pesticide (QuPPe) extraction and ultra-performance liquid chromatography coupled to tandem mass spectrometry (UPLC-MS/MS). The method was validated through the parameters of selectivity, accuracy, precision, linearity, limit of detection (LOD), and limit of quantification (LOQ) according to SANTE guidelines. The developed method exhibited a linear range of 0.005–0.100 mg/kg with LOD and LOQ values of 0.001 and 0.003 mg/kg, respectively. Recovery in a fortified tomato matrix was 96.85 ± 12.90% with a coefficient of variation (CV) of 11.55 ± 0.84%. The method was applied to analyze 31 vegetable samples collected from different regions in Mexico. Perchlorate concentrations ranged from not detected (ND) to 0.016 mg/kg, fresh weight. This method generates robust scientific evidence to implement and strengthen perchlorate monitoring programs for food matrices, supporting efforts to regulate this analyte in Mexico.

Design of a novel deep eutectic solvent for microextraction of Lissamine green B from food Samples: A green approach

The extraction of Lissamine Green B (LGB) from food matrices poses a challenge due to its low concentration and interference from other matrix compounds. In this study, a novel green approach utilizing a deep eutectic solvent (DES) for dispersive liquid microextraction (GDES- DLLME) of LGB is presented. The DES, formulated from eco-friendly components and synthesized through mechanochemical methods for the first time, presents a sustainable alternative to traditional solvents. The DES characterization was implemented via 1H and 13C Nuclear Magnetic Resonance spectroscopy (NMR) analysis. The microextraction procedure was optimized for maximum efficiency, considering factors such as extraction time, DES composition, and sample pH, THF volume, NaCl amount, sample volume etc. The developed method was then applied to various food samples using spectrophotometric detection for the quantitative analysis of LGB, including water samples, beverages and foods. Furthermore, analytical performance values such as limit of detection (LOD), limit of quantification (LOQ), relative standard deviation (RSD), and preconcentration factor (PF) were calculated as 0.76 ng/mL, 2.56 ng/mL, % 4.6, and 22.5 respectively. The results demonstrated the effectiveness of simply generated DES as an extraction solvent and enabled sensitive and selective determination of LGB in complex food matrices. This eco-friendly method is promising for food safety and quality control applications, providing a sustainable solution for the analysis of LGBs in food.