In recent years, the frequent economically motivated adulteration (EMA) caused by component displacement, illegal addition, and other problems makes the food authenticity become a global issue, which ...requires appropriate identification methods. Raman spectroscopy combination with chemometrics becomes a rapid, non-destructive method to verify the nature or origin of food. This review assembles and comprehensively summarizes the principle, workflow, advantages, challenges and applications of Raman spectroscopy in food authenticity. Besides, existing problems and outlooking on Raman spectroscopy are also discussed.
•This work emphasized the Raman spectrum information processing in food authentication.•Various chemometrics methods to enhance the accuracy of Raman spectral modeling were systematically discussed.•Plenty of strategies for Raman spectroscopy application to specific food authenticity were comrehensively reviewed.•This work will be valuable to the deep research about food authentication.
Food adulteration, commonplace throughout human history, remains a concern today, with several notable instances involving the agro-food industry.
In this review, we introduce four vibrational ...spectroscopic techniques (near-infrared, mid-infrared, Raman spectroscopy, and hyperspectral imaging) for the determination of food authenticity and adulteration. The characteristics and applications of these techniques, along with the major barriers and limitations, are discussed, with an emphasis on the treatment of spectral data using chemometrics.
Vibrational spectroscopic techniques have potential to fulfill the industrial need for food quality and authenticity analysis, however, still requires measurement accessories and dynamic chemomatric analytical methods for modern food inspection. We believe this review will be an effective guide for food industry researchers and engineers to aid in the selection of spectroscopic methods to analyze food quality and authenticity.
•Reviewed food quality and authenticity analysis with four spectroscopic techniques.•Increasing concern with existing analytical methods is considered.•Developments and fundamental concepts of spectroscopic techniques are discussed.•The limitations and constraints of the spectroscopic techniques are presented.
Rapid assays allowing for on-site or in-field testing can enable us to detect food contamination in a timely manner, thus facilitating the insurance of food safety. Isothermal nucleic acid ...amplification has emerged as a tool for rapid and high-efficiency signal amplification for both nucleic acid and non-nucleic acid targets. In this review, we outline how the features of isothermal amplification techniques have been leveraged for food safety analysis, and present the principles of isothermal amplification techniques. We then introduce isothermal amplification-based approaches for foodborne pathogen and authenticity analysis by detecting nucleic acid markers. Further, the techniques for heavy metal, mycotoxin and antibiotic detection by isothermal amplification combined with functional nucleic acids were reviewed. And particularly, imaging methods enabled by isothermal amplification for in situ analyzing foodborne pathogens are highlighted. Current limitations of these technologies, such as robustness and enzyme preservation, that hinder broad application, are also discussed.
•Isothermal amplification promises sensitive on-site food safety analysis.•Biomolecular affinities broaden target scope of isothermal amplification.•Food safety analysis enabled by isothermal amplification was reviewed.•Isothermal amplification-based in situ analyzing foodborne pathogens was highlighted.
•Food fraud is an economically motivated concept rife within the food industry.•All food commodities are susceptible to food fraud.•Ambient mass spectrometry (AMS) consists of over thirty different ...techniques.•Olive oil, spices, dairy products and coffee has been successfully analysed using AMS.•The detection of meat adulteration has been successfully identified using LESA-MS.•Not all AMS techniques have shown to be suited to detect the adulteration of food.•Quantitation still a big issue for AMS, especially solid samples.
The adulteration of food has received substantial amounts of media attention in the last few years, with events such as the European horsemeat scandal in 2013 sending shockwaves through society. Almost all cases are motivated by the pursuit of profits and are often aided by long and complex supply chains. In the past few years, the rapid growth of ambient mass spectrometry (AMS) has been remarkable, with over thirty different ambient ionisation techniques available. Due to the increasing concerns of the food industry and regulators worldwide, AMS is now being utilised to investigate whether or not it can generate results which are faster yet comparable to those of conventional techniques. This article reviews some aspects of the adulteration of food and its impact on the economy and the public's health, the background to ambient mass spectrometry and the studies that have been undertaken to detect food adulteration using this technology.
•Untargeted GC–MS method using a new derivatization was developed to screen white wines.•146 metabolites in 120 commercial white wines were compared.•Panel of white wine grape variety classifier ...molecules (42 metabolites) was developed and validated using multivariate data analysis.•Relative abundances of white wine metabolites (rhamnose, 4-hydroxybutyric acid, pyruvic acid, citramalic acid, malic acid, and galacturonic acid) were markers for grape varieties.
This study developed and applied a GC–MS method aiming at molecular fingerprinting of 120 commercial single grape white wines (Chardonnay, Riesling, Sauvignon Blanc and Silvaner) for possible authentication according to grape variety. The method allowed detection of 372 peaks and tentative identification of 146 metabolites including alcohols, organic acids, esters, amino acids and sugars. The grape variety effect explained 8.3% of the total metabolite variation. Univariate tests showed two-thirds of the metabolites being different between grape varieties. Partial least squares-discriminant analysis based classification models were developed for each grape variety and a panel of classifiers (42 metabolites) was established. All the classification models for grape variety showed a high certainty (>91%) for an independent test set. Riesling contained the highest relative concentrations of sugars and organic acids, while concentrations of hydroxytyrosol and gallic acid, common antioxidants in wine, decreased in the order of Chardonnay > Riesling > Sauvignon Blanc > Silvaner.
Food fraud is the deliberate and intentional act of substituting, altering or misrepresenting foodstuff for financial gain. Economical motivations for food fraud result in criminals focusing on ...opportunities to commit fraud rather than targeting specific products, thus reducing the probability of food fraud being detected. Although primarily for financial gain, food fraud can impact consumer wellbeing. Therefore, authenticating food is a key stage in protecting consumers and the supply chain. Food manufacturers, processors and retailers are increasingly fighting back as occurrences of food fraud become more prevalent, resulting in a greater focus on detection and prevention.
The aim of this review paper is to highlight and assess food fraud and authenticity throughout the food supply chain. Food fraud is a significant issue across the food industry, with many high-profile cases coming to public attention. Hence, this paper shall discuss the impact of food fraud on both consumers and manufacturers, the current and future trends in food fraud and methods of defence that are currently in use. Furthermore, emerging issues, such as the COVID-19 pandemic and Brexit, shall be discussed alongside the challenges they yield in terms of food fraud detection and prevention.
The incidence of food fraud is diverse across the sector, rendering it difficult to quantify and detect. As such, there are numerous food safety and traceability systems in use to ensure the safety and authenticity of food. However, as food fraud continues to diversify and evolve, current methods of detection for guaranteeing authenticity will be drastically challenged. Issues, such as the COVID-19 pandemic and Brexit, have instigated increased demand for food. This combined with reduced industry inspections, weakened governance, audits and ever-increasing pressure on the food industry has exposed greater weaknesses within an already complex system.
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In a return to tradition, the popularity of caprine milk is on the rise. However, particularly in countries with developed dairy industries based on bovine milk, there is the risk of adulteration ...with bovine milk, which is a cheaper alternative. Thus, a rapid, robust, and simple method for the detection of bovine milk added to caprine milk is necessary, and 1H nuclear magnetic resonance spectroscopy appears to provide a solution. A matrix of 115 pure and artificially adulterated pasteurized milk samples was prepared and used to discover biomarkers of bovine milk that are independent of chemical and biological variation caused by factors such as genetics, diet, or seasonality. Principal component analysis and orthogonal projections to latent structures discriminant analysis of pure bovine milk and pure caprine milk revealed spectral features that were assigned to the resonances of 4 molecules. Of these, the peaks corresponding to protons in the N-acetylglucosamine and N-acetylgalactosamine acetyl moieties showed significant applicability for our method. Receiver operating characteristic curve analysis was used to evaluate the performance of the peak integrals as biomarkers of adulteration. This approach was able to distinguish caprine milk adulterated with 5% of bovine milk with 84.78% accuracy and with 10% of bovine milk an excellent 95.65% accuracy. This study demonstrates that N-acetyl carbohydrates could be used as biomarkers for the detection of bovine milk in caprine milk and could help in protecting caprine milk authenticity.
In April 2022, the Vistamilk SFI Research Centre organized the second edition of the “International Workshop on Spectroscopy and Chemometrics – Applications in Food and Agriculture”. Within this ...event, a data challenge was organized among participants of the workshop. Such data competition aimed at developing a prediction model to discriminate dairy cows’ diet based on milk spectral information collected in the mid-infrared region. In fact, the development of an accurate and reliable discriminant model for dairy cows’ diet can provide important authentication tools for dairy processors to guarantee product origin for dairy food manufacturers from grass-fed animals. Different statistical and machine learning modelling approaches have been employed during the workshop, with different pre-processing steps involved and different degree of complexity. The present paper aims to describe the statistical methods adopted by participants to develop such classification model.
•Analytical approaches to authentication of food of animal origin.•Determination of specific food ingredients.•Determination of geographical origin.•Substitution of ingredients.
Since adulteration ...can have serious consequences on human health, it affects market growth by destroying consumer confidence. Therefore, authentication of food is important for food processors, retailers and consumers, but also for regulatory authorities. However, a complex nature of food and an increase in types of adulterants make their detection difficult, so that food authentication often poses a challenge. This review focuses on analytical approaches to authentication of food of animal origin, with an emphasis put on determination of specific ingredients, geographical origin and adulteration by virtue of substitution. This review highlights a current overview of the application of target approaches in cases when the compound of interest is known and non-target approaches for screening issues. Papers cited herein mainly concern milk, cheese, meat and honey. Moreover, advantages, disadvantages as well as challenges regarding the use of both approaches in official food control but also in food industry are investigated.
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