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.

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.

Anthocyanins, a subclass of flavonoids known for their vibrant colors and health-promoting properties, are pivotal in the nutritional science and food industry. This review article delves into the analytical methodologies for anthocyanin detection and quantification in food matrices, comparing quantitative and topical techniques. Quantitative methods, including High-performance Liquid Chromatography (HPLC) and Mass Spectrometry (MS), offer precise quantification and profiling of individual anthocyanins but require sample destruction, limiting their use in continuous quality control. Topical approaches, such as Near-infrared Spectroscopy (NIR) and hyperspectral imaging, provide rapid, in situ analysis without compromising sample integrity, ideal for on-site food quality assessment. The review highlights the advancements in chromatographic techniques, particularly Ultra-high-performance Liquid Chromatography (UHPLC) coupled with modern detectors, enhancing resolution and speed in anthocyanin analysis. It also emphasizes the growing importance of topical techniques in the food industry for their efficiency and minimal sample preparation. By examining the strengths and limitations of both analytical realms, this article aims to shed light on current challenges and prospective advancements, providing insights into future research directions for improving anthocyanin analysis in foods.

Understanding how plant proteins interact with polyphenols under different pH conditions is key to unlocking the full functional potential of natural ingredients in food systems. This study investigates the pH-dependent binding mechanisms and structural transformations of three underutilized plant proteins: mustard protein concentrate (MP), primrose protein meal (PP), and sunflower meal protein isolate (SMP) in complexation with red cabbage polyphenols (RC) using spectroscopic and microscopic techniques, we show that alkaline conditions (pH 7–9) enhance anthocyanin binding, driven by hydrogen bonding and hydrophobic interactions, particularly in PP and SMP. However, this increased binding is accompanied by greater protein unfolding and aggregation, which affects solubility and colloidal behavior. PP9 demonstrated the strongest antioxidant activity, while MP3 retained anthocyanin stability in acidic conditions. Emulsification and foaming properties varied across proteins and pH: PP showed the highest emulsification at acidic pH, MP had superior emulsion stability at alkaline pH, and SMP maintained performance across all conditions. CLSM imaging confirmed that SMP-based emulsions were the most structurally stable. These findings provide molecular insight into how pH governs the assembly, stability, and functionality of protein–polyphenol complexes, paving the way for the rational design of next-generation plant-based food formulations.