Current and Future Developments in Food Science E-Book
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- Herausgeber: Bentham Science Publishers
- Kategorie: Wissenschaft und neue Technologien
- Serie: Current and Future Developments in Food Science
- Sprache: Englisch
This reference describes recent advances and applications of capillary electrophoresis in the field of food science. The first two chapters are devoted to the fundamentals of capillary electrophoresis, and to the main sample preparation techniques used for food analysis using this miniaturized separation technique, respectively. These two introductory chapters are followed by several chapters focused on the different strategies for analyzing specific food components, including lipids, carbohydrates, proteins, peptides, amino acids, vitamins, polyphenols, and food additives.
The information provided in these chapters helps readers to understand and develop appropriate methods to carry out a deep characterization of food samples. Relevant concepts such as food authentication, chemical food safety or the control of the quality and safety of dietary supplements, and food metabolomics are also covered, where appropriate. The big potential of capillary electrophoresis to achieve chiral separations and the determination of enantiomers in food samples or to develop targeted and non-targeted metabolomics strategies to ensure food safety and quality is also described. As an additional step towards analytical miniaturization, a chapter devoted to food analysis by microchip electrophoresis is also included in this book. All 14 chapters are contributed by highly experienced researchers in the field.
Capillary Electrophoresis in Food Analysis is a key source of information for food chemists and analytical chemists in industry (quality control laboratories) and academia (research labs and training courses).
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Seitenzahl: 1049
Veröffentlichungsjahr: 2002
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FOREWORD
The present book on Capillary Electrophoresis in Food Analysis edited by Dr. Maria Castro-Puyana, Dr. Miguel Herrero and Prof. Maria Luisa Marina represents very comprehensive and updated source of information on the topic.
The book opens with the chapter on the basic principles of Capillary Electrophoresis written by Kalaycıoğlu and Erim. This chapter is a good reading for every researcher interested in this technique and not just limited to food scientists. The aspects such as separation mechanism, basic instrument, separation parameters, modes of Capillary Electrophoresis, on-line sensitivity enhancement, detection methods and separation strategies for some groups of analytes are discussed in a very concise and clear way.
The second chapter by Li and co-authors deals with sample preparation techniques used in food analysis. In particular, the updated overview on the techniques based on phase separation, field-assisted extraction, membrane separation, chemical conversion and online sample preparation is provided.
Following five chapters deal with the analysis of specific groups of compounds such as lipids, carbohydrates and proteins (Chapter 3 by Oliveira and coauthors), peptides (Chapter 4 by Stepanova and Kasicka), amino acids (Chapter 5 by Castro-Puyana and Marina), vitamins (Chapter 6 by Van Schepdael, Wang and co-authors) and polyphenols (Chapter 7 by Marina and co-authors). Together, these chapters provide the most recent and important advances in the analysis of such relevant analytes as powerful tools for food characterization.
The book also comprises of interesting chapters devoted to very important aspects in the field of food analysis such as the application of Capillary Electrophoresis to the quantification of food additives (Chapter 8 by Rios and co-authors), food authenticity (Chapter 11 by Kvasnicka), controlling of chemical food safety (Chapter 12 by Hernández-Mesa and co-authors) or quality and safety of dietary supplements (Chapter 13 by Donati and Aturki).
Three chapters dealing with advanced methodological aspects in Capillary Electrophoresis complete the book, including Chapter 9 by Marina and co-authors on the application of chiral Capillary Electrophoresis to food analysis, Chapter 10 by Crevillén, Escarpa and co-authors on the application of Microchip Electrophoresis to food analysis and the concluding Chapter 14 by Recber and Celebier on the potential of Capillary Electrophoresis-Mass Spectrometry as analytical methodology to perform metabolomic approaches to food analysis.
I would like to congratulate the editors, all the contributing authors, as well as the readers of this book for publishing this timely and well-balanced book on application of Capillary Electrophoresis in food analysis. The strength of this book is based on the long time professional activity of all three editors in the field covered by the book. This allowed them to select a very strong team of authors for covering almost all the most important aspects of food analysis based on Capillary Electrophoresis.
This book will definitely become a reference source for everyone using Capillary Electrophoresis for food analysis and will promote further use of this technique, as well as its advanced modalities such as Capillary Electrophoresis-Mass Spectrometry, Microchip Electrophoresis, multichannel- and multidimensional Capillary Electrophoresis for sophisticated problem solving in food analysis.
PREFACE
Modern food analysis comprises different important fields within Food Science, including food quality, food safety and traceability assessment, detection of frauds, authentication of origin, determination of the nutritional value of food products, or even the assessment of the potential bioactivities that food ingredients may exert. Moreover, food analysis has a significant social impact due to the consumers’ concern about everything related to food. Among these fields, the researches aimed to observe the effects that bioactive compounds present in food may confer are probably those that have increased their importance the most. This is not only related to an increase of interest in this particular subfield but also in the improvement and evolution of modern analytical tools that have allowed to tackle analytical challenges not reachable some decades ago. In this regard, the development of faster, more sensitive, accurate, and powerful analytical methods capable to providing information about all these aspects is crucial.
In this context, capillary electrophoresis (CE) is positioned among other more extended separative tools, mainly those based on gas and liquid chromatography. However, despite not being so broadly used, capillary electromigration methods, with CE leading the way, possess exceptional properties related to their high analysis speed and separation efficiencies combined with the small samples and reagent requirements and a great variety of potential applications.
The present volume is aimed at providing an updated overview of the current state-of-the-art related to the use of CE in the field of food analysis. The book is structured, including some general chapters dealing with the basic principles of capillary electrophoresis, providing an overview of the most relevant and important characteristics and potential of this analytical tool. The theoretical background of capillary electromigration is included as well as the description of the basic instrumentation needed and the different separation modes that make CE such a versatile tool. Moreover, sample preparation aspects, specifically directed towards the subsequent application of CE are also presented, which are relevant considering the great influence of sample preparation steps and procedures on the analytical results that are attainable. A second group of chapters is focused on the required approaches for the analysis of important groups of food components, such as lipids, carbohydrates, proteins, peptides, amino acids, vitamins, polyphenols, and food additives. Each chapter includes information showing the advantages of the use of CE as well as its different separation modes for those applications compared to other separation and analytical techniques. Two additional chapters deal with more specific developments within the general use of CE, namely, the development of approaches for chiral separations and the use of miniaturized devices. Indeed, CE has demonstrated very good capabilities for the efficient separation of chiral compounds. The different approaches and compounds that can be used as chiral selectors are presented and discussed. Besides, CE has been demonstrated as one of the most suitable analytical tools to be miniaturized and to construct lab-on-a-chip devices based on electromigration even allowing to perform multiple simultaneous analyses. Instrumentation, detection, and microchip design aspects are included in the chapter devoted to microchip CE. Finally, several chapters are focused on specific fields of the study showing the latest developments and applications presented in each topic. Those chapters include information related to the use of CE for food authentication, food safety, the analysis of dietary supplements as well as the use of CE coupled to mass spectrometry for its use in food metabolomics-related researches.
Together, the chapters included in this volume, written by renowned experts in their respective fields, provide a wide perspective of the use of capillary electrophoresis-based approaches in the field of food analysis. Readers with a background in Food Science, from Ph.D. students to experts and researchers working in food and analytical chemistry, as well as chemists working in food control laboratories, might find this information interesting.
List of Contributors
Capillary Electrophoresis: Basic Principles
Zeynep Kalaycıoğlu1,F. Bedia Erim1,*Abstract
Capillary Electrophoresis (CE) is a powerful separation and analysis technique that has been rapidly progressing since it was first introduced. The application range of CE is so diverse that it ranges from small analytes to large and complex macromolecules. This chapter aims to provide a deep understanding of the basic principles of CE. The first part of the chapter involves the theoretical basis, instrumentation, and separation mechanism of CE. The second part focuses on capillary electrophoretic separation modes and the third part describes the detection methods in CE. The fourth and final part covers capillary electrophoretic strategies for specific analyte groups.
