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EditorialFood Chemistry: Food Quality and New Analytical Approaches

Nivia M. M. Coelho,1 César R. T. Tarley,2 Claudia Ruiz-Capillas,3

Luciana M. Coelho,4 and Miguel de la Guardia5

1Federal University of Uberlandia, 38400902 Uberlandia, MG, Brazil2State University of Londrina, 86057970 Londrina, PR, Brazil3Instituto de Ciencia y Tecnologıa de Alimentos y Nutricion (ICTAN), 28040 Madrid, Spain4Federal University of Goias, 75704020 Catalao, GO, Brazil5Department of Analytical Chemistry, University of Valencia, 46100 Valencia, Spain

Correspondence should be addressed to Nivia M. M. Coelho; [email protected]

Received 18 March 2016; Accepted 22 March 2016

Copyright © 2016 Nivia M. M. Coelho et al. This is an open access article distributed under the Creative Commons AttributionLicense, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properlycited.

Foods, their production systems, and quality control are chal-lenging subjects of the today research in an increasing pop-ulation world and, because of that, the scientific communityhas made big efforts to improve the analytical tools to effect-ively control the quality and safety of human foods. That,which is a main topic in the developed countries, merits toospecial attention in developing areas in order to extend thesafety to all the steps of the production of foods and allconsumed products all around theworld. So, this special issueif devoted to food chemistry: food quality and new analyticalapproaches.

The continuous efforts of food industries to improve theirstrategies of production, transformation, and distribution offoods have been focused on the development of new tech-nologies for food processing, which aimed at the enhance-ment of food properties or to create novel products suitablefor covering the needs of consumers and for guaranteeingsafety, health, and well accepted standards.

In the aforementioned frame, food industry needs toimprove chemical and biological tools suitable for guarantee-ing a safe production. To do that, microbiological and chem-ical methods of analysis have an increasing value as controlsystems. However, methods available nowadays for a fastand continuous monitoring of the main food components,additives, and contaminants are still scarce and not in all casesare we suitable for solving the problems created by traditionalcontaminants as heavy metals, pesticides, pharmaceuticalresidues, and emerging contaminants. In fact there are seriousworries in all countries about the presence of pesticides in

cereals, vegetables, andmilk and dairy products, the contami-nation of fishes by heavymetals, likemercury, lead, cadmium,or arsenic, between others, or the presence of pharmaceuticalresidues in farm meat products. So, new approaches arerequired for food sampling, sample preparation, and analysisof chemical components, their metabolites, and mineralspecies in foods.

There are inherent difficulties associated with the differ-ent types of food samples involved in human nutrition andvariations in their composition as a function of the produc-tion and industrialization conditions. Additionally, there isa growing interest for the improvement of food properties,food authentication, which is especially concerned with theso-called organic foods and protected designation of originfoods, and/or to produce novel products, as well as for thesystematic analysis of contaminants or additives in producedfoods to be exported to foreign countries and also to beconsumed in the same country and, because of that, not onlyfood producers but also consumers and policy makers areforced to develop accurate, precise, sensitive, and selectivetools for a fast control of too many parameters in foods.

This special issue aims to present the most recentadvances in the field of food chemistry, which have beenachieved in recent years as a consequence of recent progressin food quality requirements and new analytical approachesavailable in the field.

The topics included in this issue have been properlyselected and concern new research challenges in food qualityand safety control, general food and beverages analysis, food

Hindawi Publishing CorporationJournal of ChemistryVolume 2016, Article ID 7296348, 2 pageshttp://dx.doi.org/10.1155/2016/7296348

2 Journal of Chemistry

forensics, bioactive food constituents and functions determi-nation, chemical changes induced by food processing andstorage, recent advances in sample preparation techniques inthe food field, and chemical speciation in foods.

Acknowledgments

We are would like to deeply acknowledge the authors, whosubmitted their excellent contributions, and the editorialstaff, who helped us to improve the submitted manuscripts.Thus, based on the aforementioned efforts, we are convincedthat the readers will find in this special issue many topics andworks of interest for their daily practice and information andwe hope that this work could become a reference text for thefuture research efforts in this field. So, we offer many thanksfor reading the enclosed papers and our best wishes for yourfuture research.

Nivia M. M. CoelhoCesar R. T. Tarley

Claudia Ruiz-CapillasLuciana M. Coelho

Miguel de la Guardia

Submit your manuscripts athttp://www.hindawi.com

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