Chromatographic analysis of phenolic phytochemicals in foods has significantly advanced over the past decade (2014–2024), meeting increasing demands for precision and efficiency. This review covers both conventional and advanced chromatographic techniques used for detecting phenolic phytochemicals in foods. Conventional methods like High-Performance Liquid Chromatography, Ultra High-Performance Liquid Chromatography, Thin-Layer Chromatography, and Gas Chromatography are discussed, along with their benefits and limitations. Advanced techniques, including Hydrophilic Interaction Liquid Chromatography, Nano-LC, Multidimensional Liquid Chromatography, and Capillary Electrophoresis, are highlighted for their innovations and improved capabilities. The review addresses challenges in current chromatographic methods, emphasizing the need for standardized and validated procedures according to the Food and Drug Administration, European Cooperation for Accreditation of Laboratories, and The International Organization for Standardization guidelines to ensure reliable and reproducible results. It also considers novel strategies for reducing the environmental impact of chromatographic methods, advocating for sustainable practices in analytical chemistry.

For the production of fermented milk drinks, cultures of microorganisms other than traditionally applied can be used. Such possibilities are created by the symbiotic culture of bacteria and yeast (SCOBY), which is used to produce kombucha. The aim of the study was to evaluate the possibility of using kombucha and the SCOBY for fermented milk drink products. The drinks were developed with a lactose-free variant and traditional milk. For the analysis of the obtained beverages, microbiological methods (CFU method), chemical methods (pH method and HPLC method) and the quantitative descriptive analysis (QDA) sensory method were used. As a result of the research, a recipe and the fermentation parameters for fermented milk drinks were developed. In the developed lactose milk drinks, the average lactose content was 4.25 g/100 g. In lactose-free milk drinks, the average glucose content was 2.26 g/100 g. Lactic acid in both types of products was at the highest average level of 0.68 g/100 g. The products had a characteristic pH value for fermented milk drinks and a very good microbiological quality, which followed the FAO/WHO guidelines. Drinks also had a typical sensory profile for this products group. However, slight sensory defects were detected. The developed fermented milk drinks have a potential health-promoting value, thanks to the content of active microflora and organic acids, which have a confirmed positive effect on the human body. The drinks produced require further testing to optimize their cost of production, possible health benefits and sensory quality.

This study presents the optimization and validation of an ultrasound-assisted acid method for the HPLC-UV determination of amino acids in plant-based proteins. The research focuses on enhancing hydrolysis efficiency and reducing environmental impact. Ultrasound treatment significantly accelerated hydrolysis by creating cavitation, which increases local pressure and temperature, leading to faster reaction rates. The optimal condition was a 30-minute treatment at 90 °C with 6 M hydrochloric acid. The 9-fluorenylmethyloxycarbonyl chloride derivatization was best performed at pH 9.0 using borate buffer, ethanol as the organic solvent, and a 5-minute derivatization time with a 5 mM concentration. The method's analytical performance, validated according to FDA guidelines, showed excellent selectivity, specificity, linearity (r² > 0.999), accuracy (recovery between 80-118 %), and precision (RSD 0.05), confirming its reliability. The optimized ultrasound-assisted method is a reliable and efficient alternative for amino acid analysis, offering significant cost and time savings while maintaining high analytical performance. These findings are crucial for nutritional planning and developing functional foods to improve health outcomes.

Carotenoids are essential bioactive compounds in plant-based foods, valued for their antioxidant properties and role in human health. Accurate quantification of these pigments is critical for food science, nutrition, and health research, yet their analysis remains challenging due to structural complexity, susceptibility to degradation, and matrix interferences. This review comprehensively evaluates analytical techniques for carotenoid assessment, focusing on chromatographic advancements, emerging detection strategies, and sustainability considerations. High-performance liquid chromatography remains the gold standard due to its precision, while novel approaches such as supercritical fluid chromatography and core–shell particle technology enhance efficiency and environmental sustainability. Machine learning and lab-on-a-chip technologies are also emerging as promising tools for rapid, cost-effective, and miniaturized analysis. Challenges in standardization, regulatory gaps, and the limited availability of certified reference materials persist, emphasizing the need for fully validated analytical methodologies. Future research should prioritize green analytical techniques and interdisciplinary strategies to improve sensitivity, reproducibility, and environmental impact. This review provides a critical resource for researchers and industry professionals willing to refine carotenoid analysis for food science, nutrition, and biotechnology applications.

This study presents an analytical comparison of two extraction techniques—pressurized liquid extraction (PLE) and ultrasound-assisted extraction (UAE)—for the recovery of anthocyanins from purple corn using sustainable solvents (o-phosphoric acid, ethanol, and water). Twelve anthocyanins were identified using high-performance liquid chromatography with ultraviolet detection and tandem mass spectrometry, confirming method specificity and selectivity. Both extraction methods were optimized using multivariate experimental designs and validated following U.S. Food and Drug Administration guidelines for analytical methods in food matrices. The protocols demonstrated excellent linearity (coefficient of determination ≥ 0.9992), low detection limits (0.30–1.70 mg/kg), and high precision and accuracy (relative standard deviation ≤ 5.4%, recoveries between 97.1 and 101.9%) at 50, 100, and 150 mg/kg. To assess their environmental and operational performance, both methods were evaluated using two quantitative tools: AGREEprep, which measures greenness in sample preparation workflows, and the Blue Applicability Grade Index (BAGI), which evaluates practical applicability. PLE achieved a higher sample throughput and lower detection limits, while UAE minimized waste and required less energy. AGREEprep scores (0.73 for PLE, 0.76 for UAE) and BAGI scores (77.5 for PLE, 72.5 for UAE) confirmed both techniques as sustainable and viable for routine analysis. These results demonstrate that both PLE and UAE provide validated, efficient, and environmentally friendly alternatives for anthocyanin extraction from plant-based matrices. The study contributes to the advancement of green sample preparation and highlights the use of structured assessment tools in optimizing analytical workflows for bioactive compound determination in food analysis. Graphical abstract