Overview of instrumental methods used in the field of food analysis

The emergence of new technologies for food production and current trends in the use of alternative sources of raw materials require improved approaches to the analysis of the chemical composition of food products. In the course of planning work to carry out analytical research, a number of challenges arise: identification of the research objects themselves; selection of research methods and tools; ensuring the representativeness and validity of the results obtained. When choosing and justifying research methods, it is necessary to rely on a large number of factors, which include both confirmation of the actual composition of food products, including the determination of unintentionally present substances, and the reliability of the data obtained, taking into account the selected instrumental methods. The purpose of this work is to generalize and systematize the essence and characteristics of the main methods of food analysis and evaluate existing approaches to the justification and application of instrumental methods of analysis in relation to new types of food products. This paper reviews the literature on instrumental research methods used to obtain values in the most representative international databases on the composition of food products (FAO/INFOODS Food Composition Databases, USDA NDL, Fineli, Frida), as well as databases of the chemical composition of food products in Russia, Japan and Australia. To search for descriptions and features of the use of analytical equipment and analytical methods, electronic library systems Web of Science, Scopus, Elibrary, ResearchGate, Google Scholar, Microsoft Academic, Science Direct were used. This review highlights the role of various research methods: photometric and electrophoretic, titrimetric, extraction, chromatographic, spectroscopic, immunoenzymatic, as well as those based on the polymerase chain reaction and the use of nuclear magnetic resonance, lateral flow and electropheresis.