Advanced mass spectrometric techniques for screening and metabolomics approaches in food and nutrition

Abstract

This current doctoral thesis investigates the potential of xC-HRMS-based advanced analytical methodologies in addressing different challenges in food science. The work is structured into three main thematic chapters. The first chapter focuses on improving analytical methodologies for monitoring non-polar, volatile, and thermally stable organic micropollutants (OMPs) in food and environmental matrices. The second chapter examines and quantifies changes in volatile compounds (aromas) during a food processing technique aimed at modifying the organoleptic properties of a product. The third explores in vitro digestion models to compare the metabolic effects of red meat and an ultra-processed plant-based meat alternative (PBMA) on the gut microbiota. The studies conducted in this thesis have resulted in four peer-reviewed scientific articles.