Simulated gastro-intestinal digestion is widely employed in many fields of food and nutritional sciences, as conducting human trials are often costly, resource intensive, and ethically disputable. As a consequence, in vitro alternatives that determine endpoints such as the bioaccessibility of nutrients and non-nutrients or the digestibility of macronutrients (e.g. lipids, proteins and carbohydrates) are used for screening and building new hypotheses. Various digestion models have been proposed, often impeding the possibility to compare results across research teams. For example, a large variety of enzymes from different sources such as of porcine, rabbit or human origin have been used, differing in their activity and characterization. Differences in pH, mineral type, ionic strength and digestion time, which alter enzyme activity and other phenomena, may also considerably alter results. Other parameters such as the presence of phospholipids, individual enzymes such as gastric lipase and digestive emulsifiers vs. their mixtures (e.g. pancreatin and bile salts), and the ratio of food bolus to digestive fluids, have also been discussed at length. In the present consensus paper, within the COST Infogest network, we propose a general standardised and practical static digestion method based on physiologically relevant conditions that can be applied for various endpoints, which may be amended to accommodate further specific requirements. A frameset of parameters including the oral, gastric and small intestinal digestion are outlined and their relevance discussed in relation to available in vivo data and enzymes. This consensus paper will give a detailed protocol and a line-by-line, guidance, recommendations and justifications but also limitation of the proposed model. This harmonised static, in vitro digestion method for food should aid the production of more comparable data in the future.

https://hal.archives-ouvertes.fr/hal-01209876/document

A standardised static in vitro digestion method suitable for food – an international consensus

In view of the expanding global market, authentication and characterization of botanical and geographic origins of honey has become a more important task than ever. Many studies have been performed with the aim of evaluating the possibilities to characterize honey samples of various origins by using specific chemical marker compounds. These have been identified and quantified for numerous honey samples. This article is aimed at summarizing the studies carried out during the last 2 decades. An attempt is made to find useful chemical markers for unifloral honey, based on the analysis of the compositional data of honey volatile compounds, phenolic acids, flavonoids, carbohydrates, amino acids, and some other constituents. This review demonstrates that currently it is rather difficult to find reliable chemical markers for the discrimination of honey collected from different floral sources because the chemical composition of honey also depends on several other factors, such as geographic origin, collection season, mode of storage, bee species, and even interactions between chemical compounds and enzymes in the honey. Therefore, some publications from the reviewed period have reported different floral markers for honey of the same floral origin. In addition, the results of chemical analyses of honey constituents may also depend on sample preparation and analysis techniques. Consequently, a more reliable characterization of honey requires the determination of more than a single class of compounds, preferably in combination with modern data management of the results, for example, principal component analysis or cluster analysis.

https://onlinelibrary.wiley.com/doi/pdf/10.1111/j.1541-4337.2010.00130.x

Floral Markers in Honey of Various Botanical and Geographic Origins: A Review.

The electrical properties of reduced graphene oxide (rGO) have been previously shown to be very sensitive to surface adsorbates, thus making rGO a very promising platform for highly sensitive gas sensors. However, poor selectivity of rGO-based gas sensors remains a major problem for their practical use. In this paper, we address the selectivity problem by employing an array of rGO-based integrated sensors instead of focusing on the performance of a single sensing element. Each rGO-based device in such an array has a unique sensor response due to the irregular structure of rGO films at different levels of organization, ranging from nanoscale to macroscale. The resulting rGO-based gas sensing system could reliably recognize analytes of nearly the same chemical nature. In our experiments rGO-based sensor arrays demonstrated a high selectivity that was sufficient to discriminate between different alcohols, such as methanol, ethanol and isopropanol, at a 100% success rate. We also discuss a possible sensing mechanism that provides the basis for analyte differentiation.

/pdf/highly-selective-gas-sensor-arrays-based-on-thermally-197o3hdw2f.pdf

Highly selective gas sensor arrays based on thermally reduced graphene oxide.

Nowadays, consumers are paying great attention to the characteristics of food such as smell, taste, and appearance. This motivates scientists to imitate human senses using devices known as electronic senses. These include electronic noses, electronic tongues, and computer vision. Thanks to the utilization of various sensors and methods of signal analysis, artificial senses are widely applied in food analysis for process monitoring and determining the quality and authenticity of foods. This paper summarizes achievements in the field of artificial senses. It includes a brief history of these systems, descriptions of most commonly used sensors (conductometric, potentiometric, amperometic/voltammetric, impedimetric, colorimetric, piezoelectric), data analysis methods (for example, artificial neural network (ANN), principal component analysis (PCA), model CIE L*a*b*), and application of artificial senses to food analysis, in particular quality control, authenticity and falsification assessment, and monitoring of production processes.

Food Analysis Using Artificial Senses

Raman spectroscopy has been gaining popularity as an analytical tool due to advances in development of Raman spectrometry and the power of personal computers. Due to to its narrow and highly resolved bands, Raman spectroscopy allows for nondestructive extraction of chemical and physical information about samples and aids in rapid on-line analysis without any special sample preparation. In this review, Raman spectroscopic techniques such as dispersive Raman spectroscopy, Fourier transform Raman spectroscopy, surface-enhanced Raman spectroscopy, and spatially offset Raman spectroscopy are briefly introduced. In addition, applications of Raman spectroscopy are explored, within various fields of agricultural products and food, including fruits and vegetables, crops, meat and dairy products, oil, as well as beverages. In addition, some discussion on the importance of Raman spectroscopy as fundamental and applied research of agricultural products and food is provided.

Applications of Raman Spectroscopy in Agricultural Products and Food Analysis: A Review

A headspace solid-phase microextraction method development and its application in the determination of volatiles in honeys by gas chromatography

This work examines gas sensor array technology combined with multivariate data processing methods and demonstrates a promising potential for rapid, non-destructive analysis of food. Main attention is focused on detailed description of sensor used in e-nose instruments, construction, and principle of operation of these systems. Moreover, this paper briefly reviews the progress in the field of artificial olfaction and future trends in electronic nose technology, namely, e-nose based on mass spectrometry. Further discussion concerns a comparison of artificial nose with gas chromatography-olfactometry and the application of e-nose instruments in different areas of food industry.

Invited review article: an odor-sensing system--powerful technique for foodstuff studies.

For long time, organic acids were underestimated. However, during last two decades there is an increasing interest of natural compounds having antioxidant, antimicrobial and anti-inflammatory properties thus organic acids are very preferable. Wine stands as one of the sources of organic acids since they are responsible for its organoleptic and aesthetic character. Nevertheless, it is important to not exceed acceptable level of acidity at particular stage of vinification process. Therefore its determination and quantification is of high importance. Given study gathers data regarding current knowledge with respect to organic acids, focusing on their occurrence in different types of food including wines, their properties and effects on the human body, potential correlations between organic acids and other components of wine. Moreover, the comparison of analytical techniques used for the organic acids determination and challenges, considering their process and green assessment is provided.

/pdf/determination-and-identification-of-organic-acids-in-wine-9yrcza3eh4.pdf

Determination and identification of organic acids in wine samples. Problems and challenges

The impact of lipophilicity on environmental processes, drug delivery and bioavailability of food components

Application of response surface methodology to optimize solid-phase microextraction procedure for chromatographic determination of aroma-active monoterpenes in berries

Tomasz Chmiel

Papers

A headspace solid-phase microextraction method development and its application in the determination of volatiles in honeys by gas chromatography

Invited review article: an odor-sensing system--powerful technique for foodstuff studies.

Determination and identification of organic acids in wine samples. Problems and challenges

The impact of lipophilicity on environmental processes, drug delivery and bioavailability of food components

Application of response surface methodology to optimize solid-phase microextraction procedure for chromatographic determination of aroma-active monoterpenes in berries