Capillary electromigration methods in food and beverage analysis
2
Electrophoresis 2007, 28, 4011–4012 4011 Capillary electromigration methods in food and beverage analysis It is now generally assumed that we are what we eat. Furthermore, food researchers have demonstrated in the past years that what we eat can help us to improve what we are. As a result, many different scientific areas and methodologies are now converg- ing in modern Food Science trying to get a deeper knowledge on composition and activity of new and traditional foods, while providing adequate scientific demonstra- tion of their health benefits. Logically, this modern trend is linked to fundamental food studies regarding food safety, authenticity and quality as demanded by govern- ment food regulations and consumers. In this frame, food analysis is becoming a very important topic in which research institutions, agencies, regulatory laboratories and scientific instrumentation manufacturers are combining efforts to get the needed knowledge on food composition, quality, safety and/or biological activity. The interest of the scientific community in food analysis and the different trends in this area are documented by the present special issue on the use of capillary elec- tromigration methods (including chip-based miniaturized formats) in “Food and Beverage Analysis”. Namely, this issue presents four review papers focused on the use of capillary electromigration techniques for detecting microbial food contaminants, non-protein amino acids, Maillard reaction products and additives and organic contaminants in foods. A series of original contributions, describing the use of uni- dimensional CE, CEC and MEKC techniques to analyze pesticides, antibiotics, organic acids, carotenoids, tocopherols and other anti- oxidants in foods are also presented in this issue, as well as the anal- ysis by these techniques of aromatic amino acid enantiomers, acryl- amide and metal cations. Interestingly, CE-MS is now also becoming a technique broadly applied in food analysis laboratories, as can be concluded from the multiple contributions presented in this issue. Namely, works on the use of CE-MS for residue analysis, proteins, peptides, lignan profiles and alkaloids in foods are presented, including the analysis of iodine and bromine compounds in food- stuffs by capillary electrophoresis-inductively coupled plasma-mass spectrometry. Last, but not least, microchips are also a good alternative to the more classical CE methodologies for many applications in food analysis as demonstrated by the three contributions presented here on the use of these microdevices for flavor authenticity, analysis of azo dyes and detection of genetically modified organisms in foods. Editorial Alejandro Cifuentes “. . . food analysis is becoming a very important topic in which research institutions, agencies, regulatory laboratories and scientific instrumentation manu- facturers are combining efforts to get the needed knowledge on food composition, quality, safety and/or biological activity.” © 2007 WILEY-VCH Verlag GmbH & Co. KGaA, Weinheim www.electrophoresis-journal.com
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Transcript of Capillary electromigration methods in food and beverage analysis
Electrophoresis 2007, 28, 4011–4012 4011
Capillary electromigration methods in food and
beverage analysis
It is now generally assumed that we are what we eat. Furthermore, food researchershave demonstrated in the past years that what we eat can help us to improve what weare. As a result, many different scientific areas and methodologies are now converg-ing in modern Food Science trying to get a deeper knowledge on composition andactivity of new and traditional foods, while providing adequate scientific demonstra-tion of their health benefits. Logically, this modern trend is linked to fundamentalfood studies regarding food safety, authenticity and quality as demanded by govern-ment food regulations and consumers. In this frame, food analysis is becoming avery important topic in which research institutions, agencies, regulatory laboratoriesand scientific instrumentation manufacturers are combining efforts to get theneeded knowledge on food composition, quality, safety and/or biological activity.
The interest of the scientific community in food analysis and the different trendsin this area are documented by the present special issue on the use of capillary elec-tromigration methods (including chip-based miniaturized formats) in “Food andBeverage Analysis”. Namely, this issue presents four review papersfocused on the use of capillary electromigration techniques fordetecting microbial food contaminants, non-protein amino acids,Maillard reaction products and additives and organic contaminantsin foods.
A series of original contributions, describing the use of uni-dimensional CE, CEC and MEKC techniques to analyze pesticides,antibiotics, organic acids, carotenoids, tocopherols and other anti-oxidants in foods are also presented in this issue, as well as the anal-ysis by these techniques of aromatic amino acid enantiomers, acryl-amide and metal cations. Interestingly, CE-MS is now also becominga technique broadly applied in food analysis laboratories, as can beconcluded from the multiple contributions presented in this issue.Namely, works on the use of CE-MS for residue analysis, proteins,peptides, lignan profiles and alkaloids in foods are presented,including the analysis of iodine and bromine compounds in food-stuffs by capillary electrophoresis-inductively coupled plasma-massspectrometry. Last, but not least, microchips are also a good alternative to the moreclassical CE methodologies for many applications in food analysis as demonstratedby the three contributions presented here on the use of these microdevices for flavorauthenticity, analysis of azo dyes and detection of genetically modified organisms infoods.
Editorial
Alejandro Cifuentes
“. . . food analysis is becominga very important topic in whichresearch institutions, agencies,regulatory laboratories andscientific instrumentation manu-facturers are combining efforts toget the needed knowledge on foodcomposition, quality, safetyand/or biological activity.”
© 2007 WILEY-VCH Verlag GmbH & Co. KGaA, Weinheim www.electrophoresis-journal.com
4012 Electrophoresis 2007, 28, 4011–4012
As editor of this special issue devoted to “Food and Beverage Analysis”, I wouldlike to thank all the authors for their suitable contributions, all reviewers for the timethey devoted to the evaluation of the papers, Prof. Ziad El Rassi for his help andsupport, and to those of the Electrophoresis team who contributed with their effortfor the preparation of this special issue.
Alejandro CifuentesGuest Editor
© 2007 WILEY-VCH Verlag GmbH & Co. KGaA, Weinheim www.electrophoresis-journal.com
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