Value addition and bioprospecting of indigenous ethnic food, Amorphophallus bulbifer (Roxb.) Blume (Araceae) for sustainable livelihood

Review Chemistry, Analytical

Atomic spectrometry update: review of advances in the analysis of clinical and biological materials, foods and beverages

Marina Patriarca et al.

Summary: This update discusses techniques and applications relevant to clinical and biological materials, foods and beverages. It covers publications from the second half of 2019 to the middle of 2020. The update highlights the importance of sample preparation papers, as well as the increasing use of spICP-MS and ICP-QQQMS in elemental speciation. It also mentions the growing interest in the elemental composition of vegetarian and vegan foods, as well as the measurement of elements in rice-based infant formulas and foods.

JOURNAL OF ANALYTICAL ATOMIC SPECTROMETRY (2023)

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Article Food Science & Technology

Inductively Coupled Plasma Optical Emission Spectrometry (ICP-OES): a Powerful Analytical Technique for Elemental Analysis

Sharib Raza Khan et al.

Summary: ICP-OES is a powerful analytical technique with excellent detection properties, capable of simultaneously detecting multiple elements. Widely used in fields such as food analysis, agricultural investigations, and drug analysis, it offers low detection limits and a broad linear dynamic range.

FOOD ANALYTICAL METHODS (2022)

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Article Food Science & Technology

Characterization of high value Italian chickpeas (Cicer arietinum L.) by means of ICP-OES multi-elemental analysis coupled with chemometrics

Francesca Di Donato et al.

Summary: In this study, 60 samples of chickpea harvested from different regions in Italy in 2019 were characterized for content of ten elements using ICP-OES. Classification was done using LDA and SIMCA methods, with good classification rate and sensitivity shown by LDA and SIMCA models, respectively. The analysis provided important information about the elements' significance in chickpea samples.

FOOD CONTROL (2022)

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Article Chemistry, Analytical

Multielemental Inductively Coupled Plasma - Optical Emission Spectrometric (ICP-OES) Method for the Determination of Nutrient and Toxic Elements in Wild Mushrooms Coupled to Unsupervised and Supervised Chemometric Tools for Their Classification by Species

Natasa P. Kalogiouri et al.

Summary: An ICP-OES method was used to assess the elemental composition of wild mushrooms and analyze the differences between different species based on their metal content.

ANALYTICAL LETTERS (2022)

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Article Food Science & Technology

Preparation of Three New Certified Reference Materials for Food and Environmental Analysis and Certification Using Laboratory Intercomparison as well as Primary Reference Measurement Procedures

Halina Polkowska-Motrenko et al.

Summary: Three new reference materials were prepared and certified based on worldwide intercomparison exercise results, with essential and toxic elements being determined using definitive methods. Inductively coupled plasma mass spectrometry (ICP-MS) was the dominant technique in this study, while neutron activation analysis (NAA) showed a decreasing share compared to previous exercises. NAA is an essential and highly sensitive method in inorganic trace analysis, and its lack in the future may pose a threat to quality assurance in trace analysis.

FOOD ANALYTICAL METHODS (2022)

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Article Biochemistry & Molecular Biology

The effect of citric-acid treatment on the physicochemical and gel properties of konjac glucomannan from Amorphophallus bulbifer

Yujie Su et al.

Summary: The Amorphophallus bulbifer (A. bulbifer) has the potential to be used as KGM resources in the food industry due to its good growth characteristics and high KGM content. However, the high viscosity of KGM from A. bulbifer and the browning of KGM gels limit its application. Citric-acid treatment (CAT) significantly reduces the viscosity and ΔE value of KGM, making it valuable for developing low-calorie foods without affecting gel texture properties.

INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES (2022)

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Review Agriculture, Multidisciplinary

Konjac Glucomannan (KGM), Deacetylated KGM (Da-KGM), and Degraded KGM Derivatives: A Special Focus on Colloidal Nutrition

Shuxin Ye et al.

Summary: This review discusses the application of konjac glucomannan (KGM) in the food industry, including its sources, production, purification process, and regulatory requirements in different countries. The study explores the structural information, gelation mechanisms, degraded derivatives, cryoprotection effect, and nutritional value of KGM, providing theoretical guidance for designing KGM-based products.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2021)

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Article Biochemistry & Molecular Biology

Multi-Elemental Composition Data Handled by Chemometrics for the Discrimination of High-Value Italian Pecorino Cheeses

Francesca Di Donato et al.

Summary: The study used ICP-OES method to determine the multi-elemental composition of three typical Italian Pecorino cheeses, revealing high variability within samples and good separation based on geographical origin. The supervised classification method PLS-DA achieved excellent results in discriminating Pecorino cheeses according to their origin.

MOLECULES (2021)

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Article Plant Sciences