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Almeida ERV, Melo AS, Lima AS, Lemos VA, Oliveira GS, Cletche CF, Souza AS, Bezerra MA. A review of the use of central composite design in the optimization of procedures aiming at food chemical analysis. Food Chem 2025; 480:143849. [PMID: 40117823 DOI: 10.1016/j.foodchem.2025.143849] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/16/2025] [Revised: 02/28/2025] [Accepted: 03/10/2025] [Indexed: 03/23/2025]
Abstract
Design of experiments is a branch of chemometrics that encompasses the study and application of experimental matrices to study and optimize systems, procedures, and processes to improve their performances. The central composite design (CCD) stands out among the experimental matrices available for this task. This design has been widely applied in various areas of human knowledge due to its flexibility and robustness. This review addresses the use of CCD as a matrix to optimize analytical methods to improve their characteristics in determining analytes in food samples. Its principles and characteristics, its association with the response surface methodology, and recent applications of this matrix in developing analytical methods aimed at food analysis will also be addressed.
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Affiliation(s)
- Erica Raina Venâncio Almeida
- Universidade Estadual do Sudoeste da Bahia, Campus de Jequié, Departamento de Ciências e Tecnologias, Rua José Moreira Sobrinho s/n, 45.206-190, Jequié City, Bahia, Brazil; Universidade Federal da Bahia, Instituto de Química, Campus da Federação/Ondina, Rua Barão de Geremoabo s/n, 40.170-115, Salvador City, Bahia, Brazil
| | - Anderson Silva Melo
- Universidade Estadual do Sudoeste da Bahia, Campus de Jequié, Departamento de Ciências e Tecnologias, Rua José Moreira Sobrinho s/n, 45.206-190, Jequié City, Bahia, Brazil
| | - Adriana Silva Lima
- Universidade Estadual do Sudoeste da Bahia, Campus de Jequié, Departamento de Ciências e Tecnologias, Rua José Moreira Sobrinho s/n, 45.206-190, Jequié City, Bahia, Brazil
| | - Valfredo Azevedo Lemos
- Universidade Estadual do Sudoeste da Bahia, Campus de Jequié, Departamento de Ciências e Tecnologias, Rua José Moreira Sobrinho s/n, 45.206-190, Jequié City, Bahia, Brazil; Universidade Federal da Bahia, Instituto de Química, Campus da Federação/Ondina, Rua Barão de Geremoabo s/n, 40.170-115, Salvador City, Bahia, Brazil.
| | - Geovane Silva Oliveira
- Universidade Estadual do Sudoeste da Bahia, Campus de Jequié, Departamento de Ciências e Tecnologias, Rua José Moreira Sobrinho s/n, 45.206-190, Jequié City, Bahia, Brazil
| | - Clinzen Fona Cletche
- Universidade Estadual do Sudoeste da Bahia, Campus de Jequié, Departamento de Ciências e Tecnologias, Rua José Moreira Sobrinho s/n, 45.206-190, Jequié City, Bahia, Brazil
| | - Anderson Santos Souza
- Universidade Federal da Bahia, Instituto Multidisciplinar em Saúde, Campus Anísio Teixeira, Rua Hormindo Barros, 58, 45029-094, Vitória da Conquista City, Bahia, Brazil
| | - Marcos Almeida Bezerra
- Universidade Estadual do Sudoeste da Bahia, Campus de Jequié, Departamento de Ciências e Tecnologias, Rua José Moreira Sobrinho s/n, 45.206-190, Jequié City, Bahia, Brazil; Universidade Federal da Bahia, Instituto de Química, Campus da Federação/Ondina, Rua Barão de Geremoabo s/n, 40.170-115, Salvador City, Bahia, Brazil
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Tokay F, Bağdat S. A novel and simple approach to element fractionation analysis: Single step fractionation of milk. Food Chem 2022; 379:132162. [DOI: 10.1016/j.foodchem.2022.132162] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/12/2021] [Revised: 01/11/2022] [Accepted: 01/12/2022] [Indexed: 11/28/2022]
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