350
11.10 Conclusion and Perspectives
Rapid technological development and negative environmental problems affect every
segment of the biosphere. A special aspect is the availability of safe and quality food
for the human population. Functional food is an efficient product of nature, but its
creation is certainly subject to existing environmental factors of pollution. That is
why in this chapter we have given an overview of the functional and nutritional
characteristics of the important biologically active components of the functional
food, but also a special section is dedicated to the analytical techniques for its chemical characterization. Chemical characterization is essential in determining the
composition of nutrients, but on the other hand, it is a necessary tool in determining
its innocence. A great benefit of today is the availability of modern, fast, accurate,
precise, and sensitive analytical techniques, which allow determining not only the
functional and nutritional components of food but also the presence of toxic and
unsafe chemicals, in order to control the quality and food safety.
References
Ammann AA (2007) Inductively coupled plasma mass spectrometry (ICP MS): a versatile tool. J
Mass Spectrom 42:419–427
Benkouider C (2004) Functional foods: a global overview. Int Food Ingredients 5:66–68
Bernard J, Mendiola JA, Ibañez E, Cifuentes A (2011) Advanced analytics of nutraceutical. J
Pharm Biomed Anal 55(4):758–774
Chiorcea-Paquim A-M, Enache TA, De Souza GE, Oliveira-Brett A-M (2020) Natural phenolic
antioxidants electrochemistry: towards a new food science methodology. Compr Rev Food Sci
Food Saf 19:680–1726
Crowther JR (1995) ELISA: theory and practice. Humana Press Inc, Totowa
Devcich DA, Pedersen IK, Petrie KJ (2007) You eat what you are: modern health worries and the
acceptance of natural and synthetic additives in functional foods. Appetite 48:333–337
Diplock AT, Aggett PJ, Ashwell M, Bornet F, Fern EB, Roberfroid MB (1999) Scientific concepts
of functional foods in Europe: consensus document. Br J Nutr 81(1):1–27
Hu W, Zhang L, Li P, Wang X, Zhang Q, Xu B, Sun X, Ma F, Ding X (2014) Characterization
of volatile components in four vegetable oils by headspace two-dimensional comprehensive
chromatography time-of-flight mass spectrometry. Talanta 129:629–635
Ivanova Petropulos V, Bogeva B, Stafilov T, Stefova M, Siegmund B, Pabi N, Lankmayr E (2014a)
Study of the influence of maceration time and oenological practices on the aroma profile of
Vranec wines. Food Chem 165:506–514
Ivanova Petropulos V, Dörnyei Á, Stefova M, Stafilov T, Vojnoski B, Márk L, Hermosín-Gutiérrez I,
Kilár F (2014b) Application of a novel small-scale sample cleanup procedure prior to MALDITOF- MS for rapid pigment fingerprinting of red wines. Food Anal Methods 7(4):820–827
Ivanova V, Dörnyei Á, Márk L, Vojnoski B, Stafilov T, Stefova M, Kilár F (2011a) Polyphenolic
content of Vranec wines produced by different vinification conditions. Food Chem 124:316–325
Ivanova V, Dörnyei Á, Stefova M, Stafilov T, Vojnoski B, Kilár F, Márk L (2011b) Rapid MALDITOF- MS detection of anthocyanins in wine and grape using different matrices. Food Anal
Methods 4:108–115
V. I. Petropulos and B. Balabanova
11.10 Conclusion and Perspectives
Rapid technological development and negative environmental problems affect every
segment of the biosphere. A special aspect is the availability of safe and quality food
for the human population. Functional food is an efficient product of nature, but its
creation is certainly subject to existing environmental factors of pollution. That is
why in this chapter we have given an overview of the functional and nutritional
characteristics of the important biologically active components of the functional
food, but also a special section is dedicated to the analytical techniques for its chemical characterization. Chemical characterization is essential in determining the
composition of nutrients, but on the other hand, it is a necessary tool in determining
its innocence. A great benefit of today is the availability of modern, fast, accurate,
precise, and sensitive analytical techniques, which allow determining not only the
functional and nutritional components of food but also the presence of toxic and
unsafe chemicals, in order to control the quality and food safety.
References
Ammann AA (2007) Inductively coupled plasma mass spectrometry (ICP MS): a versatile tool. J
Mass Spectrom 42:419–427
Benkouider C (2004) Functional foods: a global overview. Int Food Ingredients 5:66–68
Bernard J, Mendiola JA, Ibañez E, Cifuentes A (2011) Advanced analytics of nutraceutical. J
Pharm Biomed Anal 55(4):758–774
Chiorcea-Paquim A-M, Enache TA, De Souza GE, Oliveira-Brett A-M (2020) Natural phenolic
antioxidants electrochemistry: towards a new food science methodology. Compr Rev Food Sci
Food Saf 19:680–1726
Crowther JR (1995) ELISA: theory and practice. Humana Press Inc, Totowa
Devcich DA, Pedersen IK, Petrie KJ (2007) You eat what you are: modern health worries and the
acceptance of natural and synthetic additives in functional foods. Appetite 48:333–337
Diplock AT, Aggett PJ, Ashwell M, Bornet F, Fern EB, Roberfroid MB (1999) Scientific concepts
of functional foods in Europe: consensus document. Br J Nutr 81(1):1–27
Hu W, Zhang L, Li P, Wang X, Zhang Q, Xu B, Sun X, Ma F, Ding X (2014) Characterization
of volatile components in four vegetable oils by headspace two-dimensional comprehensive
chromatography time-of-flight mass spectrometry. Talanta 129:629–635
Ivanova Petropulos V, Bogeva B, Stafilov T, Stefova M, Siegmund B, Pabi N, Lankmayr E (2014a)
Study of the influence of maceration time and oenological practices on the aroma profile of
Vranec wines. Food Chem 165:506–514
Ivanova Petropulos V, Dörnyei Á, Stefova M, Stafilov T, Vojnoski B, Márk L, Hermosín-Gutiérrez I,
Kilár F (2014b) Application of a novel small-scale sample cleanup procedure prior to MALDITOF- MS for rapid pigment fingerprinting of red wines. Food Anal Methods 7(4):820–827
Ivanova V, Dörnyei Á, Márk L, Vojnoski B, Stafilov T, Stefova M, Kilár F (2011a) Polyphenolic
content of Vranec wines produced by different vinification conditions. Food Chem 124:316–325
Ivanova V, Dörnyei Á, Stefova M, Stafilov T, Vojnoski B, Kilár F, Márk L (2011b) Rapid MALDITOF- MS detection of anthocyanins in wine and grape using different matrices. Food Anal
Methods 4:108–115
V. I. Petropulos and B. Balabanova