Augmented Reality in Food Promotion and Analysis: Review and Potentials

The paper presents the current state of using augmented reality (AR) in the sectors of food analysis and food promotion through products and orders. Based on an extensive literature review, 34 indicative augmented reality applications of various purposes, target audiences and implementations have been selected and presented. Applications are research-based, commercial, or oriented just for entertainment. Eight classification criteria are defined, especially for these applications, and used for presenting them, including content, context, execution scenario, markers, devices supported, implementation details and appeals based on evaluation, downloads, or sales. Additionally, 16 implementation and supportive platforms that have been used in the presented applications are described. The paper discusses advantages and limitations of current applications leading to proposals of further use of augmented reality in these food sectors towards a uniform handling of all parameters related to food processing, from production until consumption. These parameters include content use, design considerations, implementation issues, use of AR markers, etc.

Capillary electrophoresis with capacitively coupled contactless conductivity detection: Recent applications in food control

Food quality control has become much more important during the last decade and demanded the development of robust, efficient, sensitive, and cost-effective analytical techniques. Capillary electrophoresis with capacitively coupled contactless conductivity detection (CE-C4D) is a powerful separation method based on the different migration time rate of components in the background electrolyte solution, and it is suitable for all charged ions. There is a large number of compound groups in food that can be determined by the CE-C4D method, such as amino acids, biogenic amines, fatty acids, food additives, sweeteners, and nutrients. This paper provides an overview of recent applications of the CE-C4D in food analysis over the last decade. General conclusions and future prospects of applicability of the CE-C4D method in food analysis are presented.

Combinations of Nanomaterials and Deep Eutectic Solvents as Innovative Materials in Food Analysis

The application of nanotechnology has been an important tool in the development of sustainable analytical procedures which have been developed in agreement with the principles of sustainability and green chemistry. In this sense, such materials have been widely applied in the area of food analysis providing important improvements in terms of specificity, efficiency, and simplicity. Besides, in recent years, the discovery of other innovative materials developed in the framework of green chemistry, such as deep eutectic solvents (DESs), has gained special attention from the scientific community for whom the design and successful application of sustainable strategies is a huge challenge. In this sense, the recent combination of nanomaterials and DESs have resulted in the performance of suitable approaches in the area of food sciences bringing about interesting alternatives in food analysis. The aim of this review article is to revise the application of nanomaterials combined with DESs in food analysis, paying special attention to the synthesis and characterization steps, as well as to the performance of the most recent approaches developed in the field for the analysis of food commodities.

Deep Eutectic Solvents Application in Food Analysis

Current trends in Analytical Chemistry are focused on the development of more sustainable and environmentally friendly procedures. However, and despite technological advances at the instrumental level having played a very important role in the greenness of the new methods, there is still work to be done regarding the sample preparation stage. In this sense, the implementation of new materials and solvents has been a great step towards the development of "greener" analytical methodologies. In particular, the application of deep eutectic solvents (DESs) has aroused great interest in recent years in this regard, as a consequence of their excellent physicochemical properties, general low toxicity, and high biodegradability if they are compared with classical organic solvents. Furthermore, the inclusion of DESs based on natural products (natural DESs, NADESs) has led to a notable increase in the popularity of this new generation of solvents in extraction techniques. This review article focuses on providing an overview of the applications and limitations of DESs in solvent-based extraction techniques for food analysis, paying especial attention to their hydrophobic or hydrophilic nature, which is one of the main factors affecting the extraction procedure, becoming even more important when such complex matrices are studied.

Advanced mass spectrometry-based foodomics and imaging.

The food analysis has rapidly transcended traditional boundaries and become a multidisciplinary food and nutrition science. Technological advances, particularly in analytical instrumentation, bioinformatics, and sample preparation, enabled development of objective, fast, multiplexed, and deep molecular screenings also for complex samples, such as raw materials and food products. The comprehensive and precise molecular profiles and fingerprints as well as unique molecular markers are determined, both qualitatively and quantitatively, for a broad range of food products with specific sensory properties. Novel analytical platforms and instruments are implemented, methods optimized, and protocols developed for a large number of applications, for instance in food microbiology, toxicology, authentication, food quality control. Modern food analysis technologies enable novel insight and provide good foundations for precise determination of geographical origin, genetically modified food, and differentiation between organic and conventional food. The study of effects of food and nutrition on human health and well-being was facilitated. All enumerated may assist in providing enough safe and quality food to the growing human population, and is possible due to application of foodomics technologies, particularly, genomics, transcriptomics, metabolomics, and proteomics, in food analysis. This review is a comprehensive summary on developments in the fields of food analysis and foodomics from 2014 to 2020 with the emphasis on mass spectrometry (MS)-based analytical platforms and their usage in analysis of food contaminants, proteins, and small molecules. Other foodomics techniques are mentioned in brief. A separate paragraph is dedicated to MS-based imaging technologies in food analysis and foodomics imaging methods, a new emerging technology.