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Copyright of Nachrichten aus der Chemie is the property of Wiley-Blackwell and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Nachrichten aus der Chemie is the property of Wiley-Blackwell and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Studies on food waste in Southeast Asia are currently limited, with a notable absence of comparative analyses investigating the volume and composition of food waste in urban and rural areas through direct measurement. This study aimed to analyze the differences in the quantity, composition, and drivers of household food waste between urban and rural areas. Household food waste was assessed through waste compositional analysis for food and diaries for beverages. This cross-sectional study included 215 households in Bogor Regency, Indonesia. Comparisons between the two areas were performed using an independent t-test. The average of household food waste in Bogor Regency was 77 kg/cap/year (edible 37.7%, inedible 62.3%). Household food waste was higher in urban areas (79.4 kg/cap/year) than in rural areas (45.8 kg/cap/year) (p<0.001). Cereals, tubers and their derivatives (especially rice) and vegetables were the major contributors to edible food waste, whereas fruits were the main contributors to inedible food waste in both areas. Food waste drivers were spoilage/staleness/moldiness, changes in texture, short shelf life, cooking too much, and plate leftovers. Households in urban areas had a higher quantity of food waste and disposed of more edible food than those in rural areas. Meanwhile, the drivers of food waste generation were similar in both areas. Understanding the quantity, composition, and drivers of household food waste is pivotal for developing effective awareness campaigns and fostering behavioral changes to prevent household food waste. [ABSTRACT FROM AUTHOR]

Selenium (Se), as one of the essential and nutrient components of living organisms and plants, plays an important role in life activities, while excessive selenium is hazardous to human health. So, the establishment of an effective method for simple, rapid, and highly sensitive determination of selenium content is crucial in the field of food composition analysis and other areas. In this paper, a novel and simple ratiometric fluorescence method for the determination of Se has been developed using 9-anthracenemethanol (AM) as the ratiometric fluorescence reagent on the basis of the conventional fluorometric assay which utilized 2,3-diaminonapthalene (DAN) as fluorescent ligand. The ratiometric method was compared with the conventional method with respect to precision and accuracy. The inter-day and intra-day precisions (RSDs) of the ratiometric fluorescence method ranged from 2.08 to 2.78% and 1.28 to 1.84%, with mean recoveries of 93.2~98.0% and limit of detection (LOD) and limit of quantification (LOQ) of 0.0016 and 0.0049 μg/mL, respectively. This method was successfully applied to the determination of total selenium in selenium-enriched milk and selenium-supplemented shampoo, with the results in agreement with those obtained by inductively coupled plasma mass spectrometer (ICP-MS). The results demonstrated that the precision and accuracy of the ratiometric fluorescence method were superior to those of the conventional fluorescence method, and the interferences of various environmental factors were effectively eliminated. The precision and accuracy of the conventional method can be significantly improved by simply adding an elaborately selected ratiometric fluorescence reagent, and the new method will have broader practical applications. [ABSTRACT FROM AUTHOR]

The text presents the connection between (a) the scientific analyses of the composition of foods (including beer) and their effects on the human body that was carried out in the second half of the 19th century by the physician and physiologist Jacob Moleschott; and (b) the attempt to make these findings the empirical basis for the materialist version of philosophical anthropology put forward by the philosopher and anthropologist Ludwig Feuerbach. [ABSTRACT FROM AUTHOR]

While the Mediterranean diet (MD) is championed as a healthy and sustainable dietary pattern, the NOVA classification is discussed as a tool to identify ultra-processed foods and further specify healthy food choices. We tested whether the NOVA System aligns with the MD recommendations as presented in the MD pyramids. Foods from the Greek branded food composition database, HelTH, (n = 4581) were scored according to NOVA and assigned to the tiers of the traditional and/or sustainable MD pyramids. Nutritional quality was measured as nutrient content and Nutri-Score grades. NOVA identified 70.2% of all foods as UPFs, and 58.7% or 41.0% of foods included in the sustainable and the traditional MD, respectively. Although foods at the top of the pyramids were mostly (>80%) UPFs, NOVA identified > 50% of foods in the MD base as UPFs. Only 22–39% of foods in the MD base were not UPFs and of high nutritional quality (Nutri-Score A-B). NOVA has low discriminatory capacity across the MD tiers, and it restricts food choices to <30% of foods currently available in supermarkets and <60% within the recommended MD tiers. Therefore, the NOVA classification cannot always identify suitable food choices under the MD pyramid in the modern packaged food environment. [ABSTRACT FROM AUTHOR]

[Display omitted] • Supramolecular interactions of peptide self-assembly. • Common morphologies and photoactive properties of self-assembled peptide nanostructures. • Inherent photoluminescence of peptide self-assembly. • Promising fields of peptide self-assembly are explored, including optical bioapplication in agriculture food analysis. • The current challenges and future perspectives of optosensors based on short peptide self-assemblies. Food processing plays an important role in the modern industry because food quality and security directly affect human health, life safety, and social and economic development. Accurate, efficient, and sensitive detection technology is the basis for ensuring food quality and security. Optosensor-based technology with the advantage of fast and visual real-time detection can be used to detect pesticides, metal ions, antibiotics, and nutrients in food. As excellent optical centres, self-assembled peptide-based nanostructures possess attractive advantages, such as simple preparation methods, controllable morphology, tunable functionality, and inherent biocompatibility. Self-assembled peptide nanostructures with good fabrication yield, stability, dispersity in a complex sample matrix, biocompatibility, and environmental friendliness are ideal development goals in the future. Owing to its flexible and unique optical properties, some short peptide self-assemblies can possibly be used to achieve the purpose of rapid and sensitive detection of composition in food, agriculture, and the environment, expanding the understanding and application of peptide-based optics in analytical chemistry. The self-assembly process of peptides is driven by noncovalent interactions, including hydrogen bonding, electrostatic interactions, hydrophobic interactions, and π-π stacking, which are the key factors for obtaining stable self-assembled peptide nanostructures with peptides serving as assembly units. Controllable morphology of self-assembled peptide nanostructures can be achieved through adjustment in the type, concentration, and pH of organic solvents and peptides. The highly ordered nanostructures formed by the self-assembly of peptides have been proven to be novel biological structures and can be used for the construction of optosensing platforms in biological or other systems. Optosensing platforms make use of signal changes, including optical signals and electrical signals caused by specific reactions between analytes and active substances, to determine the content or concentration of an analyte. [ABSTRACT FROM AUTHOR]

Eight sample digestion procedures were compared to determine 41 elements in rice samples by ICP-MS and CV-AFS. Analytical methods were evaluated using certified rice flour reference material (NIST 1568b) and recovery experiments. The microwave-assisted digestion of 0.5 g rice sample and reagent mixture of 2 mL HNO 3 , 0.5 mL H 2 O 2 , and 0.5 mL deionized water yielded the best recovery for all elements ranging from 90 to 120% at three different levels, bias% within 10%, and precision (coefficient of variation percent, CV% intra- and inter-day) below 15%. The best analytical method was applied to the elemental determination in nine types of rice available on the Italian market. Daily or weekly rice consumption meets the nutritional and safety requirements of EFSA and WHO. The present study allows extensive and detailed knowledge of the content of essential and non-essential/toxic elements in different types of rice produced or packaged in Italy. [Display omitted] • Eight sample digestion procedures were compared to determine 41 elements • A method to quantify minerals and toxic elements in rice was validated. • The highest levels were found for P, K, S, Mg, Ca, Na, Zn, Mn, Fe, Al and Cu • Toxic or potentially toxic elements were always below the maximum allowable value. • Rice consumption does not represent a health risk for the adult Italian population. [ABSTRACT FROM AUTHOR]

Portable near-infrared (NIR) spectroscopy combined with multivariate calibration was used to determine the chemical composition of maize and sorghum grains of different genotypes cultivated in Brazil. Partial least squares (PLS) models were built, and the maize models exhibited R2 > 0.90 for all constituents except starch. For sorghum, the R2 was > 0.8 for all componentes. The Residual Prediction to Deviation (RPD) values and the Range Error Ratio (RER) values for all maize and sorghum calibration models exceeded 2.5 and 10, respectively, indicating the models' reliability for routine laboratory implementation. No significant differences were found between the results obtained by the PLS models and the reference methods for any analyzed constituents in the maize and sorghum grains. These results demonstrate that the MicroNIR instrument is a viable tool for quality control of chemical composition in maize and sorghum grain samples. It offers the advantages of speed, non-destructiveness, and being a green alternative to standard methods. • A fast, eco-friendly alternative for chemical analysis in maize and sorghum. • Portable spectroscopy NIR and PLS were successfully combined. • Quantitative models using PLS-NIR data demonstrated reliable accuracy. [ABSTRACT FROM AUTHOR]

Food safety is connected to public health, making it crucial to protecting people's health. Food analysis and detection can assure food quality and effectively reduce the entry of harmful foods into the market. Carbon dots (CDs) are an excellent choice for food analysis and detection attributable to their advantages of good optical properties, water solubility, high chemical stability, easy functionalization, excellent bleaching resistance, low toxicity, and good biocompatibility. This paper focuses on the optical properties, synthesis methods, and applications of CDs in food analysis and detection, including the recent advances in food nutritional composition analysis and food quality detection, such as food additives, heavy metal ions, foodborne pathogens, harmful organic pollutants, and pH value. Moreover, this review also discusses the potentially toxic effects, current challenges, and prospects of CDs in basic research and applications. We hope that this review can provide valuable information to lay a foundation for subsequent research on CDs and promote the exploration of CDs-based sensing for future food detection. [ABSTRACT FROM AUTHOR]

Biosensors have its significant applications in various fields, its use in food processing, food safety and food technology has helped to enhance the overall health of the society as it can successfully determine the presence and concentration of different microorganisms including Escheichia coli , Vibrio cholera , Clostridium spp. etc., and also determination of various toxins present in food like acrylamides, benzene, ethylbenzene, toluene, xylene, nitrosamines, Benzo[ a ]pyrene (BaP) which are carcinogenic. The preface of biosensors has assisted food industries for monitoring and verification of raw materials, food processing, and composition of the food and assessment of product freshness. Symbolic biosensors have been developed in recent years and yet there is much immediate need for the development of more reliable, cost-effective, sensitive and novel biosensors for rapid detection and identification of food borne pathogens and toxins. Extensive review recapitulates overall food-pathogen testing research market trends, as well as commercialization of biosensors for the food safety industry as legislation creates novel standards for microbial monitoring. Furthermore, the world's concern about the food safety and human's healthcare, the one and only biosensor's exclusive demand is nothing but an alternative in real time diagnosis of diseases causing pathogens. [Display omitted] • Novel biosensor architechtural avenue for food processing technology. • Detection and quantitative analysis of food borne microorganisms. • Fluorescent biosensors utilization in tragated drug discovery. [ABSTRACT FROM AUTHOR]

Copyright of Nachrichten aus der Chemie is the property of Wiley-Blackwell and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Prahoc is a traditional, fermented fish product in Cambodian diets. Fermented products like Prahoc may play a range of beneficial roles nutritionally, culturally, and financially. However, the use of freshwater fish and long-term storage may also pose food safety risks of parasites and microorganisms. We conducted a mixed-methods study of Prahoc to describe the complex risks and benefits of this food that included semi-structured interviews (prahoc-producing households, n=22; small and medium enterprises n=6), production observation, sample collection and analysis of nutrient composition and food safety parameters. Nutrient composition analysis showed that while Prahoc contributes small amounts of zinc, iron, and other key minerals to the diet, it is also very high in sodium (∼101,621 mg kg-1). Food safety analyses showed that while further tests are needed to resolve Listeria monocytogenes, Salmonella spp., and Vibrio risks, all samples were in compliance with the Cambodia Standards for Prahoc, and there was no evidence of parasites. Participants described Prahoc as playing an essential dietary and cultural role, and also making important contributions to household welfare, particularly within households and businesses that sold Prahoc. Despite the potential risks of microbial food safety and high sodium intake, Prahoc production offers benefits by adding value to fresh fish, reducing loss and waste, and preserving the harvest. However, Prahoc production depends on fish availability and is limited by declining access and high prices. Thus, freshwater fisheries management should take into account Prahoc production activities, an important value chain activity that contributes to the livelihoods of rural Cambodian communities. [ABSTRACT FROM AUTHOR]

Copyright of Actualización en Nutrición is the property of Sociedad Argentina de Nutricion and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of South China Fisheries Science is the property of South China Fisheries Science Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Objective: To evaluate the fatty acid profiles and relevant vitamin and mineral compositions of margarine/margarine-like products and butter blend products available in the US marketplace and to compare with butter. Design: Analysis of the food and nutrient composition information available for margarine/margarine-like products, butter blend products and butter in the 2021 version of the University of Minnesota Nutrition Coordinating Center (NCC) Food and Nutrient Database. Setting: The US retail food marketplace in 2020. Participants: A selection of eighty-three margarine/margarine-like or butter blend products available in the USA in 2020 and regular and whipped butter (both salted and unsalted). Results: All products contained no or negligible amounts of trans fat. Mean daily values (DV) for SFA per 1 tablespoon ranged from 11 % for margarine/margarine-like tub and squeeze products to 18 % for margarine/margarine-like stick products and butter blend products. In contrast, one tablespoon butter provides 36 % of the DV for SFA. Results from ANOVA comparing the percent of total fat from SFA, PUFA and MUFA by product type indicated significant differences for SFA (P < 0·01) and PUFA (P < 0·01), but not MUFA (P = 0·07). Conclusions: Leading brands of margarine/margarine-like and butter blend products examined in this study were found to be in greater alignment with current dietary recommendations for fatty acids and cholesterol than butter. Margarine/margarine-like tub and squeeze products were found to be optimal over margarine/margarine-like stick products and butter blend products. Future research should include an examination of private label products. [ABSTRACT FROM AUTHOR]

Traditional food products (milk and vegetables) form the diet basis and are the main source of essential trace elements (microelements). The contents of trace elements in food products obtained from various landscape areas significantly differ. Transcarpathia has a pronounced tectonic and geological diversity. The young Carpathian Mountains face high tectonic and geological activity, which can affect the microelement composition of food products. A significant difference in the microelement composition of milk and vegetable mix was found for different landscape zones, for instance, food in lowland areas is richer in Fe, Cu, Zn, Mo, Co, P, Se, I, Br, F, Ca, and Mg while food in mountainous areas contains large amounts of As and Mn. Consistent patterns of microelement distribution in the food products from different landscape zones (lowland > foothill > mountainous) were estimated using the Spearman correlation coefficient. For milk samples: Fe: 0.91; Cu: 0.89; Mn: -0.94; Zn: 0.88; Mo: 0.89; Co: 0.94; Ca: 0.91; Mg: 0.91; P: 0.92; As: -0.94; Se: 0.82; I: 0.84; Br: 0.73; F: 0.82, for vegetable mix samples: Fe: 0.91; Cu: 0.85; Mn: -0.94; Zn: 0.79; Mo: 0.90; Co: 0.92; Ca: 0.94; Mg: 0.94; P: 0.80; As: -0.91; Se: 0.84; I: 0.91; Br: 0.73; F: 0.88. Pronounced inter-element correlation of microelements in food products is observed (the value of the Pearson correlation coefficient for all pairs of chemical elements is r > 0.60). [ABSTRACT FROM AUTHOR]

Food safety monitoring is highly important due to the generation of unhealthy components within many food products during harvesting, processing, storage, transportation and cooking. Current technologies for food safety analysis often require sample extraction and the modification of the complex chemical and morphological structures of foods, and are either time consuming, have insufficient component resolution or require costly and complex instrumentation. In addition to the detection of unhealthy chemical toxins and microbes, food safety needs further developments in (a) monitoring the optimal nutritional compositions in many different food categories and (b) minimizing the potential chemical changes of food components into unhealthy products at different stages from food production until digestion. Here, we review an efficient methodology for overcoming the present analytical limitations of monitoring a food's composition, with an emphasis on oxidized food components, such as polyunsaturated fatty acids, in complex structures, including food emulsions, using compact instruments for simple real-time analysis. An intelligent low-field proton NMR as a time domain (TD) NMR relaxation sensor technology for the monitoring of T2 (spin-spin) and T1 (spin-lattice) energy relaxation times is reviewed to support decision-making by producers, retailers and consumers in regard to food safety and nutritional value during production, shipping, storage and consumption. [ABSTRACT FROM AUTHOR]

FoodData Central (FDC) is the center of the USDA-based food-composition information web. It is an integrated data system that presently provides—in 1 place—5 distinct types of data containing information on food and nutrient profiles. Each data type has a unique purpose. Two of the data types—Foundation Foods (FF) and Experimental Foods (EF)—represent "a bridge to the future" in food and nutrient composition. They provide data and metadata that have never previously been available from a database. The other 3 data types are well established and familiar to many users: Standard Reference (SR) Legacy, Food and Nutrient Database for Dietary Studies (FNDDS), and Global Branded Foods Products Database (GBFPD). After >100 y of maintaining food-composition data within the USDA, it was clear that change was needed to respond to the rapid increase in the number and variety of foods in the food supply, evolution of analytical approaches, and new agricultural practices and products. FDC is USDA's answer to the challenge of providing reliable, web-based, transparent, and easily accessible information about the nutrients and other components of foods to meet the increasingly diverse needs of many audiences, including public health professionals, agricultural and environmental researchers, policy makers, nutrition professionals, health care providers, product developers, and the public at large. [ABSTRACT FROM AUTHOR]

It is well-established that diseases can be prevented or mitigated through dietary intervention, yet proper nutrition is one aspect consumers struggle to manage. Recent studies have shown that there are barriers to understanding the nutrition facts component of a food label which can be linked to dietary choices. In this work, we demonstrate reproducibility and replicability of a network-based method for automating the analysis of ingredients on a food product label en masse using the Open Food Facts Database and the USDA Food Data Central Branded Foods database in February 2020. Our results, which analyze the co-occurrence of 72,754 ingredients across show some consensus in labeling across FALCPA-regulated ingredients in food product labels across databases but highlight potential areas for discrepancy in consumer understanding and labeling practices for terms not subject to strict regulations. The key findings or contributions of this work include the provision of a reproducible method for quantifying the ingredients of packaged food in the United States across two nutritional profiling systems, and have identified 17 total ingredients that appear in the top 20 most co-occurring ingredients for both databases examined. We compare how of 8 FALCPAregulated ingredients are represented in ingredients lists versus a common, but non-FALCPA regulated ingredient (corn), to demonstrate how one could examine differences between ingredient labeling between products. These findings suggest more research is needed in developing information systems to increase information available for consumers. [ABSTRACT FROM AUTHOR]

This work is aiming to characterize the fatty minor compounds of Kabylian virgin olive oils (Kabylian-VOOs) obtained from Chemlal, Azeradj and Bouichert olive cultivars. The content of sterols, triterpenic dialcohols, diterpenic alcohols, aliphatic alcohols, triterpenic alcohols, fatty acid alkyl esters (FAAEs) and waxes were determined. The most abundant common sterols were β-sitosterol and Δ5-avenasterol that were in high level in Azeradj-VOO and Chemlal-VOO, respectively. The wax and FAAEs content were close to limits set by the last trade standard regulation for all samples. Low amounts of aliphatic alcohols were found with a predominance of hexacosanol while high concentrations of triterpenic alcohols were found, in particular in Azeradj-VOO. The most abundant detected phytosterols were cycloartenol (823.60–2158.46 mg/kg), β-sitosterol (706.78–976.66 mg/kg), butyrospermol (580.00–787.32 mg/kg) and Δ5-avenasterolv (237.30–449.33 mg/kg) for all samples. Multivariate statistical analyses showed a good discrimination according to the fatty alcohols although the composition of Chemlal-VOO was closer to that of Bouichert-VOO. The Azeradj-VOO alcoholic composition was different from others and it's the richest one in phytosterols. In summary, each Kabylian-VOO had its own alcoholic fingerprint in which cycloartenol (a 4,4′-dimethylsterol) was the main species, 2158.46 ± 32.24 mg/kg in the case of Azeradj-VOO. [ABSTRACT FROM AUTHOR]

Gallic acid and phloroglucinol are the main phenolic compounds of the pistachio green hull (Pistachia vera) extract. The anti-radical and -peroxide activities of gallic acid and phloroglucinol were compared through DPPH radicals scavenging, bleaching of β-carotene (BCB), and Rancimat assays. The gallic acid molecules (log P = − 0.46) with an electron-donating carboxylate anion had significantly higher radical scavenging activities than phloroglucinol molecules (log P = 1.38) in DPPH (IC50 = 30.53 vs. 45.72 μM), BCB (IC50 = 43.66 vs. 66.15 μM), and Rancimat (OSI = 4.89 vs. 2.26 h) assays. The combinational kinetic model was successfully used for the determination of kinetic parameters, such as induction period (IP), the maximum concentration of lipid hydroperoxides (PVmax), and critical reverse micelle concentration (CMC) in soybean oil triacylglycerols (TAGs) peroxidized at 60 °C. The kinetics parameters, antioxidant effectiveness (F), and activity (AA) revealed gallic acid had the highest inhibitory effect during TAGs peroxidation due to the improved interfacial performance. Gallic acid and phloroglucinol were able to protect TAGs against peroxidation (IP = 388.34–816.21 vs. 25.53–122.4 h) in terms of the extent of their participation in the main reaction of chain termination and pro-oxidative side reactions of chain initiation, and anti-oxidative side reactions of chain propagation. [ABSTRACT FROM AUTHOR]

An analysis of food materials often involves characterization of the molecular composition of the food matrix and measuring its mechanical properties. However, there is a gap in understanding how food materials organize at the microscopic level. This article shows the application of minimally invasive coherent anti-Stokes Raman scattering (CARS) microscopy to visualize the fat distribution in duck liver-based products. Further, in combination with quantitative image analysis, CARS provides a viable route for understanding how food texture is related to food microstructure. Strong correlations were found between microscopic structural descriptors of the fat particle (abundance, shape, and size) and rheological and textural parameters (hardness, storage modulus). Foie gras was found to have an irregular shaped fat network connected via relatively weak links that yield under stress correlating with foie gras being harder, more elastic, and more brittle in comparison with a homemade duck liver pâté. In turn, the higher total number of fat particles, more round and smooth in shape, found in the pâté was responsible for it being softer and less prone to fracture. Understanding the relation between molecular composition, microscopic structure, and macroscopic texture provides opportunities for future modification of pâté formulation and/or a new preparation technique using microstructure as a texture indicator. [ABSTRACT FROM AUTHOR]

Raman spectroscopy (RS) has for decades been considered a promising tool for food analysis, but widespread adoption has been held back by, e.g., high instrument costs and sampling limitations regarding heterogeneous samples. The aim of the present study was to use wide area RS in conjunction with surface scanning to overcome the obstacle of heterogeneity. Four different food matrices were scanned (intact and homogenized pork and by-products from salmon and poultry processing) and the bulk chemical parameters such as fat and protein content were estimated using partial least squares regression (PLSR). The performance of PLSR models from RS was compared with near-infrared spectroscopy (NIRS). Good to excellent results were obtained with PLSR models from RS for estimation of fat content in all food matrices (coefficient of determination for cross-validation (R2CV) from 0.73 to 0.96 and root mean square error of cross-validation (RMSECV) from 0.43% to 2.06%). Poor to very good PLSR models were obtained for estimation of protein content in salmon and poultry by-product using RS (R2CV from 0.56 to 0.92 and RMSECV from 0.85% to 0.94%). The performance of RS was similar to NIRS for all analyses. This work demonstrates the applicability of RS to analyze bulk composition in heterogeneous food matrices and paves way for future applications of RS in routine food analyses. Graphical Abstract [ABSTRACT FROM AUTHOR]

Food analysis is a scientific discipline that has evolved from traditional methods into sophisticated approaches due to advances in analytical chemistry and modern biotechnology. With the global demand for safe, nutritious, and sustainable food, omics techniques have become pivotal in ensuring food authenticity and safety. These analytical techniques encompass genomics, metagenomics, transcriptomics, proteomics, and metabolomics, offering comprehensive insights into food composition and functionality. Besides, omics analytical techniques offer multidisciplinary insights into food science and analysis. Despite their diverse potential, these techniques remain underutilized in food analysis due to knowledge, technical, and cost barriers, necessitating further action for improvement. This review explored the contributions of omics analytical techniques, chemometrics, and bioinformatics in revolutionizing modern food analysis, highlighting their significance and potential breakthroughs through multi-omics integration and sophisticated data platforms. However, the abundance and complexity of omics data necessitate efficient handling and analysis, where bioinformatics and chemometrics play crucial roles. Integrating varied omics data, which coincide with standardizing processes and quality control, and developing prediction models are anticipated for sustainable food analysis. • The role of modern biotechnology based on omics analytical techniques in modern food analysis is discussed. • Omics analytical techniques have become pivotal in ensuring food authenticity, traceability and safety. • Chemometrics and bioinformatics are efficient for handling the complexity of omics data. • Multi-omics reveals a robust analytical advancement in food analysis by integrating omics data. • Future roadmap for improving omics analytical techniques in modern food analysis is elucidated. [ABSTRACT FROM AUTHOR]