Food metabolites as tools for authentication, processing, and nutritive value assessment

Mariana C. Pedrosa, Laíres Lima, Sandrina Heleno, Márcio Carocho*, Isabel C.F.R. Ferreira, Lillian Barros

*Corresponding author for this work

Research output: Contribution to journalArticlepeer-review

5 Citations (Scopus)

Abstract

Secondary metabolites are molecules with unlimited applications that have been gaining importance in various industries and studied from many angles. They are mainly used for their bioactive capabilities, but due to the improvement of sensibility in analytical chemistry, they are also used for authentication and as a quality control parameter for foods, further allowing to help avoid food adulteration and food fraud, as well as helping understand the nutritional value of foods. This manuscript covers the examples of secondary metabolites that have been used as qualitative and authentication molecules in foods, from production, through processing and along their shelf-life. Furthermore, perspectives of analytical chemistry and their contribution to metabolite detection and general perspectives of metabolomics are also discussed.

Original languageEnglish
Article number2213
JournalFoods
Volume10
Issue number9
DOIs
Publication statusPublished - Sep 2021
Externally publishedYes

Keywords

  • Analytical chemistry
  • Bioactive
  • Food safety
  • Metabolomics
  • Secondary metabolites

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