# Application of Sorbent-Based Extraction Techniques in Food Analysis
###### Abstract  
This review presents an outline of the application of the most popular sorbent-based methods in food analysis. Solid-phase extraction (SPE) is discussed based on the analyses of lipids, mycotoxins, pesticide residues, processing contaminants and flavor compounds, whereas solid-phase microextraction (SPME) is discussed having volatile and flavor compounds but also processing contaminants in mind. Apart from these two most popular methods, other techniques, such as stir bar sorptive extraction (SBSE), molecularly imprinted polymers (MIPs), high-capacity sorbent extraction (HCSE), and needle-trap devices (NTD), are outlined. Additionally, novel forms of sorbent-based extraction methods such as thin-film solid-phase microextraction (TF-SPME) are presented. The utility and challenges related to these techniques are discussed in this review. Finally, the directions and need for future studies are addressed.  
food analysis; pesticide residues; food contaminants; volatile compounds; flavor; food matrix +
Footnote †: journal: molecules  
0023287985  
turbidity of some products (i.e., fruit juices) should also be taken into consideration. The physical properties of the matrix (mainly its viscosity) will have special importance in the analysis of aroma compounds and their release from the matrix. When hydrocolloids such as gelatine, starch or pectin are compared in terms of the release of flavor compounds, the partition coefficients may vary between them, as a result of both the entrapment of flavor molecules and interaction with gel components [6].  
Sample preparation steps in food analysis should provide appropriate clean-up and elimination of interferences, and achieve sufficient preconcentration for reliable quantitation of compounds of interest. With the developments in selective detection methods (i.e., high-resolution mass spectrometry, HRMS, tandem mass spectrometry, MS/MS), or enhanced selectivity in separation (i.e., comprehensive two-dimensional gas chromatography, GC \(\times\) GC and two-dimensional liquid chromatography, LC \(\times\) LC), the influence of the matrix can be minimized, but cannot be neglected. The number and diversity of compounds in food make the process of their extraction more complex. Various extraction techniques, such as liquid-liquid extraction (LLE) and, more recently, deep eutectic solvents, were proposed to extract different analytes in food matrices, and they were well characterized in other excellent reviews [7; 8]. Many compounds with similar physicochemical properties coexist in one product, thus all of them will be extracted similarly. Therefore, the extraction method has to be selective to certain compounds. Sorbent-based extraction (SBE) has developed in recent decades as an alternative to conventional extraction techniques, which use many more solvents and do not meet the Green Analytical Chemistry (GAC) requirements [9]. The development of new techniques of SBE and new sorbent enabled cheaper, more cost-effective, selective as well and more environmentally friendly sample preparation methods. Taking into account the rapid development of the SBE techniques, this review aims to characterize and summarize the SBE methods used in food analysis, underlying their benefits and limitations, new devices and solutions as well as pointing out the need for future studies. To date, there are many reviews available focusing on only one type of extraction technique, like solid-phase microextraction (SPME) [10; 11]. In the present work, we wanted to present a plethora of techniques which are based on the sorption phenomenon.