Green Chemistry in Food Analysis

Conventional and Emerging Approaches

1st Edition - December 4, 2023
Editors: Shahid Ul Islam, Chaudhery Mustansar Hussain
Language: English
Paperback ISBN:
9 7 8 - 0 - 4 4 3 - 1 8 9 5 7 - 9
eBook ISBN:
9 7 8 - 0 - 4 4 3 - 1 8 9 5 8 - 6

Green Chemistry in Food Analysis: Conventional and Emerging Approaches provides systematic analysis and up-to-date coverage of green sample preparation techniques in food analysis.… Read more

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Green Chemistry in Food Analysis: Conventional and Emerging Approaches provides systematic analysis and up-to-date coverage of green sample preparation techniques in food analysis. The book compiles and discusses the advantages and limitations of sample preparation techniques that are relevant to green chemistry, addresses the latest developments in green spectroscopic and chromatographic techniques for food analysis, identifies and proposes solutions for the development of new strategies to solve real problems, and provides systematic and comprehensive coverage of emerging green materials, analytical technologies, and their applications in food analysis.

Specific chapters are devoted to artificial intelligence, microfluidics and nanotechnology. The book's final section covers applications of these methods for the detection of allergens, dyes, pathogens and mycotoxins.

Cover image
Title page
Table of Contents
Copyright
Contributors
Chapter One Traditional analytical methods in food industry: Current challenges and issues in food analysis
Abstract
1 Introduction
2 Traditional analytical methods
3 Limitations and challenges
4 Challenges, gaps, and perspectives
References
Part One: Green chemistry in food analysis: Conventional approaches
Chapter Two Microwave and ultrasound-assisted sample preparation as green analytical technology in food analysis
Abstract
1 Introduction
2 Principles of green analytical technology
3 Green analytical methodologies
4 Ultrasound technology
5 Principle of ultrasound technology
6 Mechanism of ultrasonic extraction
7 Application of ultrasound-assisted sample preparation
8 Microwave technology
9 Principle of microwave technology
10 Microwave assisted sample preparation
11 Application of microwave-assisted sample preparation
12 Advantages and disadvantages of ultrasound and microwave assisted sample preparation
13 Future aspects
14 Conclusion
References
Chapter Three An overview of extraction of animal-based protein via various extraction techniques and its functional properties
Abstract
Acknowledgments
1 Introduction
2 Different techniques for protein extraction
3 Extraction of animal-based protein
4 Functional properties of protein
5 Protein extraction via green routes
6 Conclusion
References
Chapter Four Recent trends in non-invasive Raman spectroscopy for rapid detection of food contaminants
Abstract
1 Introduction
2 Historical development of Raman-based techniques
3 Principles and instrumentations
4 Raman-based techniques in food safety
5 Conclusions
References
Chapter Five Green adsorbents and solvents in food analysis
Abstract
Graphical abstract
1 Introduction
2 Molecularly imprinted polymers (MIPs) for food analysis
3 Deep eutectic solvents (DESs)
4 Ionic liquid
5 Supramolecular solvents
6 Toxicity assessment of selected solvents
7 Conclusion
References
Chapter Six Recent trends in microextraction methodology for food analysis
Abstract
1 Introduction
2 Liquid-based microextraction procedures
3 Solid-based microextraction procedures
4 Conclusion remarks and outlooks
Chapter Seven Development of paper-based microfluidic technology for food quality analysis
Abstract
1 Introduction
2 Types of paper, design, and fabrication techniques used for μPADs
3 Sample preparation before using μPADs
4 Detection of biological contaminants in food and beverages using μPADs
5 Detection of chemical contaminants in food and beverages using μPADs
6 Detection of adulteration in food and beverages
7 Conclusion and future perspectives
References
Chapter Eight Emerging analytical techniques in the analysis of food dyes
Abstract
Acknowledgments
1 Introduction
2 Overview of food dyes: Classification and properties
3 Emerging analytical techniques for the analysis of food dyes
4 Conclusion and future perspectives
References
Part Two: Green chemistry in food analysis: Emerging approaches
Chapter Nine Emerging analytical techniques for analysis of pesticides
Abstract
1 Introduction
2 Green sample preparation techniques
3 Chromatography or mass spectrometry techniques
4 Capillary electrophoresis techniques
5 Spectrophotometry techniques
6 Conclusions and future perspectives
References
Chapter Ten Emerging analytical techniques for sensing of mycotoxins in food
Abstract
1 Introduction
2 Mycotoxin: Type and sources
3 Precleaning and extraction techniques
4 Analytical techniques used to determine mycotoxins
5 Recent advancements in analytical techniques
6 Conclusion and future perspectives
References
Chapter Eleven Emerging analytical techniques in food safety and biosecurity
Abstract
Acknowledgments
1 Introduction to analytical techniques in food safety and biosecurity
2 Food safety through analytical methods and “omics” technology
3 Analytical methods for detection of food fraud, adulteration, and halal authentication
4 Monitoring food quality and safety using chemometricss analysis
5 Analytical techniques in sustainable agriculture for food biosecurity
6 Conclusion and future perspective
References
Index

Life sciences

Physical sciences & Engineering

Social sciences & Humanities

Health