Recent advances in the application of capillary electromigration methods for food analysis and foodomics
This review work presents and discusses the main applications of capillary electromigration methods in food analysis and Foodomics. Papers that were published during the period February 2015‐February 2017 are included following the previous review by Acunha et al. (Electrophoresis 2016, 37, 111–141)...
| Autores: | , , , , |
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| Formato: | artículo |
| Estado: | Versión aceptada para publicación |
| Fecha de publicación: | 2018 |
| País: | España |
| Recursos: | Consejo Superior de Investigaciones Científicas (CSIC) |
| Repositorio: | DIGITAL.CSIC. Repositorio Institucional del CSIC |
| OAI Identifier: | oai:digital.csic.es:10261/192856 |
| Acesso em linha: | http://hdl.handle.net/10261/192856 |
| Access Level: | acceso abierto |
| Palavra-chave: | Capillary electrophoresis Food analysis Foodomics |
| Resumo: | This review work presents and discusses the main applications of capillary electromigration methods in food analysis and Foodomics. Papers that were published during the period February 2015‐February 2017 are included following the previous review by Acunha et al. (Electrophoresis 2016, 37, 111–141). The paper shows the large variety of food related molecules that have been analyzed by CE including amino acids, biogenic amines, carbohydrates, chiral compounds, contaminants, DNAs, food additives, heterocyclic amines, lipids, peptides, pesticides, phenols, pigments, polyphenols, proteins, residues, toxins, vitamins, small organic and inorganic compounds, as well as other minor compounds. This work describes the last results on food quality and safety, nutritional value, storage, bioactivity, as well as uses of CE for monitoring food interactions and food processing including recent microchips developments and new applications of CE in Foodomics. |
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