Capillary electromigration methods for food analysis and foodomics: Advances and applications in the period february 2019–february 2021
This work presents a revision of the main applications of capillary electromigration methods in food analysis and Foodomics. Articles that were published during the period February 2019-February 2021 are included. The work shows the multiple CE methods that have been developed and applied to analyze different types of molecules in foods. Namely, CE methods have been applied to analyze amino acids, biogenic amines, carbohydrates, chiral compounds, contaminants, DNAs, food additives, heterocyclic amines, lipids, secondary metabolites, peptides, pesticides, phenols, pigments, polyphenols, proteins, residues, toxins, vitamins, small organic and inorganic compounds, as well as other minor compounds. The last results on the use of CE for monitoring food interactions and food processing, including recent microchips developments and new applications of CE in Foodomics, are discussed too. The new procedures of CE to investigate food quality and safety, nutritional value, storage and bioactivity are also included in the present review work.
Main Authors: | , , , , |
---|---|
Other Authors: | |
Format: | artículo biblioteca |
Language: | English |
Published: |
Wiley-VCH
2022
|
Online Access: | http://hdl.handle.net/10261/279017 http://dx.doi.org/10.13039/501100011033 |
Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
id |
dig-cial-es-10261-279017 |
---|---|
record_format |
koha |
spelling |
dig-cial-es-10261-2790172022-11-04T17:10:42Z Capillary electromigration methods for food analysis and foodomics: Advances and applications in the period february 2019–february 2021 Valdés, Alberto Álvarez-Rivera, Gerardo Socas-Rodríguez, Bárbara Herrero, Miguel Cifuentes, Alejandro Ministerio de Ciencia, Innovación y Universidades (España) Agencia Estatal de Investigación (España) This work presents a revision of the main applications of capillary electromigration methods in food analysis and Foodomics. Articles that were published during the period February 2019-February 2021 are included. The work shows the multiple CE methods that have been developed and applied to analyze different types of molecules in foods. Namely, CE methods have been applied to analyze amino acids, biogenic amines, carbohydrates, chiral compounds, contaminants, DNAs, food additives, heterocyclic amines, lipids, secondary metabolites, peptides, pesticides, phenols, pigments, polyphenols, proteins, residues, toxins, vitamins, small organic and inorganic compounds, as well as other minor compounds. The last results on the use of CE for monitoring food interactions and food processing, including recent microchips developments and new applications of CE in Foodomics, are discussed too. The new procedures of CE to investigate food quality and safety, nutritional value, storage and bioactivity are also included in the present review work. This work was supported by the project AGL2017-89417-R (Ministry of Economy and Competitiveness (MINECO), Spain). A.V., G.A.-R., and B.S.-R. would like to acknowledge Spanish Ministry of Science, Innovation and Universities for their “Juan de la Cierva” post-doctoral grants (IJC2018-037560-I, IJC2019-041482-I, FJC2018-038422-I). Peer reviewed 2022-09-13T10:00:16Z 2022-09-13T10:00:16Z 2022 artículo Electrophoresis 43(1-2): 37-56 (2022) 1522-2683 http://hdl.handle.net/10261/279017 10.1002/elps.202100201 http://dx.doi.org/10.13039/501100011033 34473359 en #PLACEHOLDER_PARENT_METADATA_VALUE# #PLACEHOLDER_PARENT_METADATA_VALUE# #PLACEHOLDER_PARENT_METADATA_VALUE# #PLACEHOLDER_PARENT_METADATA_VALUE# info:eu-repo/grantAgreement/AEI/Plan Estatal de Investigación Científica y Técnica y de Innovación 2013-2016/AGL2017-89417-R/ES/REVALORIZACION, DESDE UNA PERSPECTIVA DE BIORREFINERIA, DE TERPENOS DE ALGAS Y SUBPRODUCTOS AGROALIMENTARIOS Y EVALUACION ALIMENTOMICA DE SU ACTIVIDAD FRENTE A ALZHEIMER/ info:eu-repo/grantAgreement/AEI//IJC2018-037560-I info:eu-repo/grantAgreement/AEI//IJC2019-041482-I info:eu-repo/grantAgreement/AEI//FJC2018-038422-I https://doi.org/10.1002/elps.202100201 Sí none Wiley-VCH |
institution |
CIAL ES |
collection |
DSpace |
country |
España |
countrycode |
ES |
component |
Bibliográfico |
access |
En linea |
databasecode |
dig-cial-es |
tag |
biblioteca |
region |
Europa del Sur |
libraryname |
Biblioteca del CIAL España |
language |
English |
description |
This work presents a revision of the main applications of capillary electromigration methods in food analysis and Foodomics. Articles that were published during the period February 2019-February 2021 are included. The work shows the multiple CE methods that have been developed and applied to analyze different types of molecules in foods. Namely, CE methods have been applied to analyze amino acids, biogenic amines, carbohydrates, chiral compounds, contaminants, DNAs, food additives, heterocyclic amines, lipids, secondary metabolites, peptides, pesticides, phenols, pigments, polyphenols, proteins, residues, toxins, vitamins, small organic and inorganic compounds, as well as other minor compounds. The last results on the use of CE for monitoring food interactions and food processing, including recent microchips developments and new applications of CE in Foodomics, are discussed too. The new procedures of CE to investigate food quality and safety, nutritional value, storage and bioactivity are also included in the present review work. |
author2 |
Ministerio de Ciencia, Innovación y Universidades (España) |
author_facet |
Ministerio de Ciencia, Innovación y Universidades (España) Valdés, Alberto Álvarez-Rivera, Gerardo Socas-Rodríguez, Bárbara Herrero, Miguel Cifuentes, Alejandro |
format |
artículo |
author |
Valdés, Alberto Álvarez-Rivera, Gerardo Socas-Rodríguez, Bárbara Herrero, Miguel Cifuentes, Alejandro |
spellingShingle |
Valdés, Alberto Álvarez-Rivera, Gerardo Socas-Rodríguez, Bárbara Herrero, Miguel Cifuentes, Alejandro Capillary electromigration methods for food analysis and foodomics: Advances and applications in the period february 2019–february 2021 |
author_sort |
Valdés, Alberto |
title |
Capillary electromigration methods for food analysis and foodomics: Advances and applications in the period february 2019–february 2021 |
title_short |
Capillary electromigration methods for food analysis and foodomics: Advances and applications in the period february 2019–february 2021 |
title_full |
Capillary electromigration methods for food analysis and foodomics: Advances and applications in the period february 2019–february 2021 |
title_fullStr |
Capillary electromigration methods for food analysis and foodomics: Advances and applications in the period february 2019–february 2021 |
title_full_unstemmed |
Capillary electromigration methods for food analysis and foodomics: Advances and applications in the period february 2019–february 2021 |
title_sort |
capillary electromigration methods for food analysis and foodomics: advances and applications in the period february 2019–february 2021 |
publisher |
Wiley-VCH |
publishDate |
2022 |
url |
http://hdl.handle.net/10261/279017 http://dx.doi.org/10.13039/501100011033 |
work_keys_str_mv |
AT valdesalberto capillaryelectromigrationmethodsforfoodanalysisandfoodomicsadvancesandapplicationsintheperiodfebruary2019february2021 AT alvarezriveragerardo capillaryelectromigrationmethodsforfoodanalysisandfoodomicsadvancesandapplicationsintheperiodfebruary2019february2021 AT socasrodriguezbarbara capillaryelectromigrationmethodsforfoodanalysisandfoodomicsadvancesandapplicationsintheperiodfebruary2019february2021 AT herreromiguel capillaryelectromigrationmethodsforfoodanalysisandfoodomicsadvancesandapplicationsintheperiodfebruary2019february2021 AT cifuentesalejandro capillaryelectromigrationmethodsforfoodanalysisandfoodomicsadvancesandapplicationsintheperiodfebruary2019february2021 |
_version_ |
1777671553169752064 |