Exploration of Foods and Foodomics (Nov 2024)
Future trends in Food Science and Foodomics: a perspective view by the Editorial Team of Exploration of Foods and Foodomics
- Elena Ibáñez,
- Carlo Bicchi,
- Francesco Capozzi,
- Yi Chen,
- Francesca Coppola,
- Salvatore Fanali,
- Sandra R. S. Ferreira,
- Markus Fischer,
- Mohsen Gavahian,
- Rafael Gavara,
- Miguel Herrero,
- Christos Kontogiorgis,
- Xianhua Liu,
- Luisa Mannina,
- Paula Martins-Lopes,
- Jose Antonio Mendiola,
- Filomena Nazzaro,
- Dimitrios D. Ntakoulas,
- Jesus Olivero-Verbel,
- Yolanda Picó,
- Charalampos Proestos,
- Dilip K. Rai,
- Luca Rastrelli,
- Ángel Rios,
- Josep Rubert,
- Ana Sanches Silva,
- Celestino Santos-Buelga,
- Javad Sharifi-Rad,
- José S. Câmara,
- Ivone Vaz-Moreira,
- Zhaowei Zhang,
- Alejandro Cifuentes
Affiliations
- Elena Ibáñez
- ORCiD
- Foodomics Laboratory, Institute of Food Science Research (CIAL), CSIC, 28049 Madrid, Spain
- Carlo Bicchi
- ORCiD
- Dipartimento di Scienza e Tecnologia del Farmaco, Università Di Torino, 10125 Turin, Italy
- Francesco Capozzi
- ORCiD
- Department of Agricultural and Food Sciences, Alma Mater Studiorum Università di Bologna, 40126 Cesena, Italy
- Yi Chen
- ORCiD
- Key Laboratory of Analytical Chemistry for Living Biosystems, Institute of Chemistry, Chinese Academy of Sciences, Beijing 100190, China; Huiyin Institute of Technology, Huaian 223003, Jiangsu, China
- Francesca Coppola
- Institute of Food Science, CNR-ISA, 83100 Avellino, Italy
- Salvatore Fanali
- Institute of Physical and Analytical Chemistry, School of Exact and Natural Sciences, Tbilisi State University, Tbilisi 0179, Georgia
- Sandra R. S. Ferreira
- ORCiD
- Chemical and Food Engineering Department, Federal University of Santa Catarina, Florianópolis 88040-970, Brazil
- Markus Fischer
- Hamburg School of Food Science, Institute of Food Chemistry, University of Hamburg, 20146 Hamburg, Germany
- Mohsen Gavahian
- ORCiD
- Department of Food Science, National Pingtung University of Science and Technology
- Rafael Gavara
- ORCiD
- Packaging Group, Institute of Agrochemistry and Food Technology (IATA-CSIC), 46980 Paterna, Spain
- Miguel Herrero
- ORCiD
- Foodomics Laboratory, Institute of Food Science Research (CIAL), CSIC, 28049 Madrid, Spain
- Christos Kontogiorgis
- ORCiD
- Department of Medicine, Democritus University of Thrace, 68100 Alexandroupolis, Greece
- Xianhua Liu
- ORCiD
- School of Environmental Science and Engineering, Tianjin University, Tianjin 300354, China
- Luisa Mannina
- ORCiD
- Department of Chemistry and Technology of Drugs, Sapienza University of Rome, 00185 Rome, Italy
- Paula Martins-Lopes
- ORCiD
- DNA & RNA Sensing Lab, Universidade de Trás-os-Montes e Alto Douro, Departamento de Genética e Biotecnologia, Blocos Laboratoriais Ed, 5000-801 Vila Real, Portugal; Universidade de Lisboa, Faculdade de Ciências, BioISI – Biosystems & Integrative Sciences Institute, 1749-016 Lisboa, Portugal
- Jose Antonio Mendiola
- ORCiD
- Foodomics Laboratory, Institute of Food Science Research (CIAL), CSIC, 28049 Madrid, Spain
- Filomena Nazzaro
- Institute of Food Science, CNR-ISA, 83100 Avellino, Italy
- Dimitrios D. Ntakoulas
- National and Kapodistrian University of Athens, Department of Chemistry, Food Chemistry Laboratory, Panepistimiopolis Zografou, 15771 Athens, Greece
- Jesus Olivero-Verbel
- ORCiD
- Environmental and Computational Chemistry Group, School of Pharmaceutical Sciences, Zaragocilla Campus, University of Cartagena, Cartagena 130014, Colombia
- Yolanda Picó
- Environmental and Food Safety Research Group of the University of Valencia (SAMA-UV), Desertification Research Centre CIDE (CSIC-UV-GV), 46113 Valencia, Spain
- Charalampos Proestos
- ORCiD
- National and Kapodistrian University of Athens, Department of Chemistry, Food Chemistry Laboratory, Panepistimiopolis Zografou, 15771 Athens, Greece
- Dilip K. Rai
- ORCiD
- Department of Food BioSciences, Teagasc Food Research Centre Ashtown, D15 DY05 Dublin, Ireland
- Luca Rastrelli
- ORCiD
- Department of Pharmacy, University of Salerno, 84084 Fisciano, Italy; National Biodiversity Future Center (NBFC), 90133 Palermo, Italy
- Ángel Rios
- ORCiD
- Regional Institute of Applied Scientific Research, University of Castilla – La Mancha, 13004 Ciudad Real, Spain; Department of Analytical Chemistry and Food Technology, Faculty of Chemical Science and Technology, University of Castilla – La Mancha, 13071 Ciudad Real, Spain
- Josep Rubert
- ORCiD
- Food Quality and Design, Wageningen University & Research, 6708 Wageningen, The Netherlands; Division of Human Nutrition and Health, Wageningen University & Research, 6708 Wageningen, The Netherlands
- Ana Sanches Silva
- ORCiD
- University of Coimbra, Faculty of Pharmacy, 3000-548 Coimbra, Portugal; Centre for Animal Science Studies (CECA), ICETA, 4099-002 Porto, Portugal; Associate Laboratory for Animal and Veterinary Sciences (Al4AnimalS), 1300-477 Lisbon, Portugal
- Celestino Santos-Buelga
- ORCiD
- Grupo de Investigación en Polifenoles (GIP-USAL), Facultad de Farmacia, Universidad de Salamanca, Campus Miguel de Unamuno, 37007 Salamanca, Spain
- Javad Sharifi-Rad
- ORCiD
- Department of Medicine, College of Medicine, Korea University, Seoul 02841, Republic of Korea; Centro de Estudios Tecnológicos y Universitarios del Golfo, Centro, Veracruz 91700, Mexico
- José S. Câmara
- ORCiD
- Departamento de Química, Faculdade de Ciências Exatas e da Engenharia da Universidade da Madeira, Campus Universitário da Penteada, 9020-105 Funchal, Portugal; CQM - Centro de Química da Madeira, NPRG, Universidade da Madeira, 9020-105 Funchal, Portugal
- Ivone Vaz-Moreira
- ORCiD
- CBQF - Centro de Biotecnologia e Química Fina – Laboratório Associado, Escola Superior de Biotecnologia, Universidade Católica Portuguesa, 4169-005 Porto, Portugal
- Zhaowei Zhang
- Oil Crops Research Institute of Chinese Academy of Agricultural Sciences, Key Laboratory of Biology and Genetic Improvement of Oil Crops, Key Laboratory of Detection for Mycotoxins, National Reference Laboratory for Agricultural Testing (Biotoxin), Hubei Hongshan Lab, Wuhan 430062, Hubei, China
- Alejandro Cifuentes
- ORCiD
- Foodomics Laboratory, Institute of Food Science Research (CIAL), CSIC, 28049 Madrid, Spain
- DOI
- https://doi.org/10.37349/eff.2024.00060
- Journal volume & issue
-
Vol. 2,
no. 6
pp. 707 – 766
Abstract
In this perspective article, several internationally recognized experts, members of the editorial team of this journal, discuss a selection of current hot topics identified in Food Science and Foodomics. The topics are comprised of the main areas of Food Science and Foodomics, namely, food safety, food authenticity, food processing, and food bioactivity. Logically, several of the discussed topics involve more than one of the mentioned main areas. Regarding food safety, the topics discussed are the use of analytical nanotechnology, nanometrology, nano-chromatography; the determination of organic contaminants based on MS and NMR; the impact of microplastics and nanoplastics on food or the contamination of foods with plant toxins. Regarding food authenticity, the paper discusses the role of MS, NMR, biosensors and the new trends in foodomics for food authentication. In terms of food processing, the work shows interesting perspectives on novel processing technologies, the effect of food processing on the gut microbiota or in the interaction among secondary metabolites and macromolecules; the development of active packaging, and the potential effects of introducing recycled plastics in food packaging; the new green extraction and encapsulation strategies of bioactive compounds from food by-products; and the anti-biofilm capacity of natural compounds/extracts/vegetal oils and essential oils. Food bioactivity and the relation between food and health includes the bioavailability and bioaccessibility of bioactive compounds; new trends and challenges in the interaction of nutraceuticals with biological systems; how food matrix impacts the bioaccessibility of nutrients and bioactive compounds; or the study of biodiversity, food and human health through one-health concept. We anticipate elaborations on these hot topics will promote further studies in Food Science and Foodomics.
Keywords
- foodomics
- food & health
- green chemistry
- circular economy & sustainability
- risk assessment
- food authenticity & safety
- food bioactivity
- one health
