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Innovative Application of SERS in Food Quality and Safety: A Brief Review of Recent Trends. Foods 2022; 11:foods11142097. [PMID: 35885344 PMCID: PMC9322305 DOI: 10.3390/foods11142097] [Citation(s) in RCA: 12] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/06/2022] [Revised: 07/07/2022] [Accepted: 07/08/2022] [Indexed: 02/06/2023] Open
Abstract
Innovative application of surface-enhanced Raman scattering (SERS) for rapid and nondestructive analyses has been gaining increasing attention for food safety and quality. SERS is based on inelastic scattering enhancement from molecules located near nanostructured metallic surfaces and has many advantages, including ultrasensitive detection and simple protocols. Current SERS-based quality analysis contains composition and structural information that can be used to establish an electronic file of the food samples for subsequent reference and traceability. SERS is a promising technique for the detection of chemical, biological, and harmful metal contaminants, as well as for food poisoning, and allergen identification using label-free or label-based methods, based on metals and semiconductors as substrates. Recognition elements, including immunosensors, aptasensors, or molecularly imprinted polymers, can be linked to SERS tags to specifically identify targeted contaminants and perform authenticity analysis. Herein, we highlight recent studies on SERS-based quality and safety analysis for different foods categories spanning the whole food chain, ‘from farm to table’ and processing, genetically modified food, and novel foods. Moreover, SERS detection is a potential tool that ensures food safety in an easy, rapid, reliable, and nondestructive manner during the COVID-19 pandemic.
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52
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Faith Ndlovu P, Samukelo Magwaza L, Zeray Tesfay S, Ramaesele Mphahlele R. Destructive and rapid non-invasive methods used to detect adulteration of dried powdered horticultural products: A review. Food Res Int 2022; 157:111198. [DOI: 10.1016/j.foodres.2022.111198] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/22/2022] [Revised: 03/25/2022] [Accepted: 03/27/2022] [Indexed: 01/17/2023]
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53
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Hoffman LC, Ni D, Dayananda B, Abdul Ghafar N, Cozzolino D. Unscrambling the Provenance of Eggs by Combining Chemometrics and Near-Infrared Reflectance Spectroscopy. SENSORS 2022; 22:s22134988. [PMID: 35808484 PMCID: PMC9269732 DOI: 10.3390/s22134988] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 05/18/2022] [Revised: 06/29/2022] [Accepted: 06/29/2022] [Indexed: 11/16/2022]
Abstract
Issues related to food authenticity, traceability, and fraud have increased in recent decades as a consequence of the deliberate and intentional substitution, addition, tampering, or misrepresentation of food ingredients, where false or misleading statements are made about a product for economic gains. This study aimed to evaluate the ability of a portable NIR instrument to classify egg samples sourced from different provenances or production systems (e.g., cage and free-range) in Australia. Whole egg samples (n: 100) were purchased from local supermarkets where the label in each of the packages was used as identification of the layers’ feeding system as per the Australian legislation and standards. The spectra of the albumin and yolk were collected using a portable NIR spectrophotometer (950–1600 nm). Principal component analysis (PCA) and linear discriminant analysis (LDA) were used to analyze the NIR data. The results obtained in this study showed how the combination of chemometrics and NIR spectroscopy allowed for the classification of egg albumin and yolk samples according to the system of production (cage and free range). The proposed method is simple, fast, environmentally friendly and avoids laborious sample pre-treatment, and is expected to become an alternative to commonly used techniques for egg quality assessment.
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Affiliation(s)
- Louwrens Christiaan Hoffman
- Queensland Alliance for Agriculture and Food Innovation, Centre for Nutrition and Food Sciences, The University of Queensland, St. Lucia, QLD 4072, Australia; (L.C.H.); (D.N.)
| | - Dongdong Ni
- Queensland Alliance for Agriculture and Food Innovation, Centre for Nutrition and Food Sciences, The University of Queensland, St. Lucia, QLD 4072, Australia; (L.C.H.); (D.N.)
| | - Buddhi Dayananda
- School of Agriculture and Food Sciences, The University of Queensland, St. Lucia, QLD 4072, Australia; (B.D.); (N.A.G.)
| | - N Abdul Ghafar
- School of Agriculture and Food Sciences, The University of Queensland, St. Lucia, QLD 4072, Australia; (B.D.); (N.A.G.)
| | - Daniel Cozzolino
- Queensland Alliance for Agriculture and Food Innovation, Centre for Nutrition and Food Sciences, The University of Queensland, St. Lucia, QLD 4072, Australia; (L.C.H.); (D.N.)
- Correspondence:
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54
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Detection of chicken and fat adulteration in minced lamb meat by VIS/NIR spectroscopy and chemometrics methods. INTERNATIONAL JOURNAL OF FOOD ENGINEERING 2022. [DOI: 10.1515/ijfe-2021-0333] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
Abstract
Abstract
Meat fraud has been changed to an important challenge to both industry and governments because of the public health issue. The main purpose of this research was to inspect the possibility of using VIS/NIR spectroscopy, combined with chemometric techniques to detect the adulteration of chicken meat and fat in minced lamb meat. 180 samples of pure lamb, chicken and fat and adulterated samples at different levels: 5, 10, 15 and 20% (w/w) were prepared and analyzed after pre-processing techniques. In order to remove additive and multiplicative effects in spectral data, derivatives and scatter-correction preprocessing methods were applied. Principle Component Analysis (PCA) as unsupervised method was applied to compress data. Moreover, Support Vector Machine (SVM) and Soft Independent Modeling Class Analogies (SIMCA) as supervised methods was applied to estimate the discrimination power of these models for nine and three class datasets. The best classification results were 56.15 and 80.70% for classification of nine class and three class datasets respectively with SVM model. This study shows the applicability of VIS/NIR combined with chemometrics to detect the type of fraud in minced lamb meat.
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Mihailova A, Liebisch B, Islam MD, Carstensen JM, Cannavan A, Kelly SD. The use of multispectral imaging for the discrimination of Arabica and Robusta coffee beans. Food Chem X 2022; 14:100325. [PMID: 35586030 PMCID: PMC9108882 DOI: 10.1016/j.fochx.2022.100325] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/17/2022] [Revised: 04/19/2022] [Accepted: 05/03/2022] [Indexed: 11/16/2022] Open
Abstract
Arabica coffee beans are sold at twice the price, or more, compared to Robusta beans and consequently are susceptible to economically motivated adulteration by substitution. There is a need for rapid, non-destructive, and efficient analytical techniques for monitoring the authenticity of Arabica coffee beans in the supply chain. In this study, multispectral imaging (MSI) was applied to discriminate roasted Arabica and Robusta coffee beans and perform quantitative prediction of Arabica coffee bean adulteration with Robusta. The Orthogonal Partial Least Squares Discriminant Analysis (OPLS-DA) model, built using selected spectral and morphological features from individual coffee beans, achieved 100% correct classification of the two coffee species in the test dataset. The OPLS regression model was able to successfully predict the level of adulteration of Arabica with Robusta. MSI analysis has potential as a rapid screening tool for the detection of fraud issues related to the authenticity of Arabica coffee beans.
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Affiliation(s)
- Alina Mihailova
- Food Safety and Control Laboratory, Joint FAO/IAEA Centre of Nuclear Techniques in Food and Agriculture, Department of Nuclear Sciences and Applications, International Atomic Energy Agency, Vienna International Centre, PO Box 100, 1400 Vienna, Austria
| | - Beatrix Liebisch
- Food Safety and Control Laboratory, Joint FAO/IAEA Centre of Nuclear Techniques in Food and Agriculture, Department of Nuclear Sciences and Applications, International Atomic Energy Agency, Vienna International Centre, PO Box 100, 1400 Vienna, Austria
| | - Marivil D. Islam
- Food Safety and Control Laboratory, Joint FAO/IAEA Centre of Nuclear Techniques in Food and Agriculture, Department of Nuclear Sciences and Applications, International Atomic Energy Agency, Vienna International Centre, PO Box 100, 1400 Vienna, Austria
| | | | - Andrew Cannavan
- Food Safety and Control Section, Joint FAO/IAEA Centre of Nuclear Techniques in Food and Agriculture, Department of Nuclear Sciences and Applications, International Atomic Energy Agency, Vienna International Centre, PO Box 100, 1400 Vienna, Austria
| | - Simon D. Kelly
- Food Safety and Control Laboratory, Joint FAO/IAEA Centre of Nuclear Techniques in Food and Agriculture, Department of Nuclear Sciences and Applications, International Atomic Energy Agency, Vienna International Centre, PO Box 100, 1400 Vienna, Austria
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56
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Wu X, Xu B, Ma R, Niu Y, Gao S, Liu H, Zhang Y. Identification and quantification of adulterated honey by Raman spectroscopy combined with convolutional neural network and chemometrics. SPECTROCHIMICA ACTA. PART A, MOLECULAR AND BIOMOLECULAR SPECTROSCOPY 2022; 274:121133. [PMID: 35299093 DOI: 10.1016/j.saa.2022.121133] [Citation(s) in RCA: 17] [Impact Index Per Article: 8.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/30/2021] [Revised: 02/23/2022] [Accepted: 03/07/2022] [Indexed: 06/14/2023]
Abstract
In this study, Raman spectroscopy combined with convolutional neural network (CNN) and chemometrics was used to achieve the identification and quantification of honey samples adulterated with high fructose corn syrup, rice syrup, maltose syrup and blended syrup, respectively. The shallow CNNs utilized to analyze honey mixed with single-variety syrup classified samples into four categories by the adulteration concentration with more than 97% accuracy, and the general CNN model for simultaneously detecting honey adulterated with any type of syrup obtained an accuracy of 94.79%. The established CNNs had the best performance compared with several chemometric classification algorithms. In addition, partial least square regression (PLS) successfully predicted the purity of honey mixed with single syrup, while coefficients of determination and root mean square errors of prediction were greater than 0.98 and less than 3.50, respectively. Therefore, the proposed methods based on Raman spectra have important practical significance for food safety and quality control of honey products.
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Affiliation(s)
- Xijun Wu
- Measurement Technology & Instrumentation Key Laboratory of Hebei Province, Institute of Electrical Engineering, Yanshan University, Qinhuangdao 066004 China
| | - Baoran Xu
- Measurement Technology & Instrumentation Key Laboratory of Hebei Province, Institute of Electrical Engineering, Yanshan University, Qinhuangdao 066004 China.
| | - Renqi Ma
- Measurement Technology & Instrumentation Key Laboratory of Hebei Province, Institute of Electrical Engineering, Yanshan University, Qinhuangdao 066004 China
| | - Yudong Niu
- Measurement Technology & Instrumentation Key Laboratory of Hebei Province, Institute of Electrical Engineering, Yanshan University, Qinhuangdao 066004 China
| | - Shibo Gao
- Measurement Technology & Instrumentation Key Laboratory of Hebei Province, Institute of Electrical Engineering, Yanshan University, Qinhuangdao 066004 China
| | - Hailong Liu
- Measurement Technology & Instrumentation Key Laboratory of Hebei Province, Institute of Electrical Engineering, Yanshan University, Qinhuangdao 066004 China
| | - Yungang Zhang
- Measurement Technology & Instrumentation Key Laboratory of Hebei Province, Institute of Electrical Engineering, Yanshan University, Qinhuangdao 066004 China
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57
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Jinadasa B, Elliott C, Jayasinghe G. A review of the presence of formaldehyde in fish and seafood. Food Control 2022. [DOI: 10.1016/j.foodcont.2022.108882] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/22/2023]
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58
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Cellular Aquaculture: Prospects and Challenges. MICROMACHINES 2022; 13:mi13060828. [PMID: 35744442 PMCID: PMC9228929 DOI: 10.3390/mi13060828] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 04/02/2022] [Revised: 04/27/2022] [Accepted: 04/28/2022] [Indexed: 02/06/2023]
Abstract
Aquaculture plays an important role as one of the fastest-growing food-producing sectors in global food and nutritional security. Demand for animal protein in the form of fish has been increasing tremendously. Aquaculture faces many challenges to produce quality fish for the burgeoning world population. Cellular aquaculture can provide an alternative, climate-resilient food production system to produce quality fish. Potential applications of fish muscle cell lines in cellular aquaculture have raised the importance of developing and characterizing these cell lines. In vitro models, such as the mouse C2C12 cell line, have been extremely useful for expanding knowledge about molecular mechanisms of muscle growth and differentiation in mammals. Such studies are in an infancy stage in teleost due to the unavailability of equivalent permanent muscle cell lines, except a few fish muscle cell lines that have not yet been used for cellular aquaculture. The Prospect of cell-based aquaculture relies on the development of appropriate muscle cells, optimization of cell conditions, and mass production of cells in bioreactors. Hence, it is required to develop and characterize fish muscle cell lines along with their cryopreservation in cell line repositories and production of ideal mass cells in suitably designed bioreactors to overcome current cellular aquaculture challenges.
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59
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Li F, Zhang J, Wang Y. Vibrational Spectroscopy Combined with Chemometrics in Authentication of Functional Foods. Crit Rev Anal Chem 2022; 54:333-354. [PMID: 35533108 DOI: 10.1080/10408347.2022.2073433] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
Abstract
Many foods have both edible and medical importance and are appreciated as functional foods, preventing diseases. However, due to unscrupulous vendors and imperfect market supervision mechanisms, curative foods are prone to adulteration or some other events that harm the interests of consumers. However, traditional analytical methods are unsuitable and expensive for a broad and complex application. Therefore, people urgently need a fast, efficient, and accurate detection method to protect self-interests. Recently, the study of target samples by vibration spectrum shows strong qualitative and quantitative ability. The model established by platform technology combined with the stoichiometric analysis method can obtain better parameters, which it has good robustness and can detect functional food efficiently, quickly and nondestructive. The review compared and prospect five different vibrational spectroscopic techniques (near-infrared, Fourier transform infrared, Raman, hyperspectral imaging spectroscopy and Terahertz spectroscopy). In order to better solve some of the actual situations faced by certification, we explore and through relevant research and investigation to appropriately highlight the applicability and importance of technology combined with chemometrics in functional food authentication. There are four categories of authentication discussed: functional food authenticated in source, processing method, fraud and ingredient ratio. This paper provides an innovative process for the authentication of functional food, which has a meaningful reference value for future review or scientific research of relevant departments.
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Affiliation(s)
- Fengjiao Li
- Medicinal Plants Research Institute, Yunnan Academy of Agricultural Sciences, Kunming, China
- School of Agriculture, Yunnan University, Kunming, China
| | - Jinyu Zhang
- Medicinal Plants Research Institute, Yunnan Academy of Agricultural Sciences, Kunming, China
| | - Yuanzhong Wang
- Medicinal Plants Research Institute, Yunnan Academy of Agricultural Sciences, Kunming, China
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60
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Tirado-Kulieva VA, Hernández-Martínez E, Suomela JP. Non-destructive assessment of vitamin C in foods: a review of the main findings and limitations of vibrational spectroscopic techniques. Eur Food Res Technol 2022. [DOI: 10.1007/s00217-022-04023-w] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
Abstract
AbstractThe constant increase in the demand for safe and high-quality food has generated the need to develop efficient methods to evaluate food composition, vitamin C being one of the main quality indicators. However, its heterogeneity and susceptibility to degradation makes the analysis of vitamin C difficult by conventional techniques, but as a result of technological advances, vibrational spectroscopy techniques have been developed that are more efficient, economical, fast, and non-destructive. This review focuses on main findings on the evaluation of vitamin C in foods by using vibrational spectroscopic techniques. First, the fundamentals of ultraviolet–visible, infrared and Raman spectroscopy are detailed. Also, chemometric methods, whose use is essential for a correct processing and evaluation of the spectral information, are described. The use and importance of vibrational spectroscopy in the evaluation of vitamin C through qualitative characterization and quantitative analysis is reported. Finally, some limitations of the techniques and potential solutions are described, as well as future trends related to the utilization of vibrational spectroscopic techniques.
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61
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Sayeed R, Mamun M, Avrutin V, Özgür Ü. Pixel-scale miniaturization of guided mode resonance transmission filters in short wave infrared. OPTICS EXPRESS 2022; 30:12204-12214. [PMID: 35472860 DOI: 10.1364/oe.449628] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/28/2021] [Accepted: 01/22/2022] [Indexed: 06/14/2023]
Abstract
The effects of miniaturization on theoretically predicted performance of dual-period guided mode resonance (GMR) transmission filters, which demonstrate immense potential for multispectral imaging in short wave infrared (SWIR), have been compared with experimental findings. With reducing filter size from 112 periods (90 µm) to 12 periods (10 µm), peak transmittance (Tpeak) of simulated and measured filters reduced gradually from 84% to 55% and from 76% to 65%, respectively, with a moderate change of 1 - 3 nm in full width at half maximum (FWHM). For 6 period filters (5 µm), simulations predict drastically reduced Tpeak = 14% accompanied by increase in FWHM by 12 nm. The Tpeak value is theoretically shown to increase to 46% with FWHM reduced by 7 nm upon placing metal reflectors at the optimum positions to increase the optical path length. Our findings indicate that four 5 µm × 5 µm size filters with metal reflectors designed for different resonance wavelengths can be used to form a single, 20 µm × 20 µm mosaic pixel for SWIR multispectral imaging.
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62
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Yuan LM, You L, Yang X, Chen X, Huang G, Chen X, Shi W, Sun Y. Consensual Regression of Soluble Solids Content in Peach by Near Infrared Spectrocopy. Foods 2022; 11:foods11081095. [PMID: 35454682 PMCID: PMC9030883 DOI: 10.3390/foods11081095] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/14/2022] [Revised: 03/31/2022] [Accepted: 04/07/2022] [Indexed: 12/03/2022] Open
Abstract
In order to reduce the uncertainty of the genetic algorithm (GA) in optimizing the near-infrared spectral calibration model and avoid the loss of spectral information of the unselected variables, a strategy of fusing consensus models is proposed to measure the soluble solids content (SSC) in peaches. A total of 266 peach samples were collected at four arrivals, and their interactance spectra were scanned by an integrated analyzer prototype, and then an internal index of SSC was destructively measured by the standard refractometry method. The near-infrared spectra were pre-processed with mean centering and were selected successively with a genetic algorithm (GA) to construct the consensus model, which was integrated with two member models with optimized weightings. One was the conventional partial least square (PLS) optimized with GA selected variables (PLSGA), and the other one was the derived PLS developed with residual variables after GA selections (PLSRV). The performance of PLSRV models showed some useful spectral information related to peaches’ SSC and someone performed close to the full-spectral-based PLS model. Among these 10 runs, consensus models obtained a lower root mean squared errors of prediction (RMSEP), with an average of 1.106% and standard deviation (SD) of 0.0068, and performed better than that of the optimized PLSGA models, which achieved a RMSEP of average 1.116% with SD of 0.0097. It can be concluded that the application of fusion strategy can reduce the fluctuation uncertainty of a model optimized by genetic algorithm, fulfill the utilization of the spectral information amount, and realize the rapid detection of the internal quality of the peach.
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63
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Species-Specific Gene, spt5, in the Qualitative and Quantitative Detection of Boletus reticulatus. J FOOD QUALITY 2022. [DOI: 10.1155/2022/5526810] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022] Open
Abstract
Boletus reticulatus is a wild edible fungus with high nutritional value in Yunnan Province. In this study, B. reticulatus was used as the research object to diagnose the species characteristics. A commercial kit was used to extract the DNA of various fungi, and the quality of DNA was determined by using universal fungus primers. Through sequence alignment, the spt5 gene was selected as the species-specific gene of B. reticulatus. This gene was then qualitatively and quantitatively analyzed by PCR. In the qualitative detection, the spt5 amplification products were only found in B. reticulatus which proved its good specificity. Meanwhile, SYBR Green I based quantitative PCR results were highly sensitive, and the limit of detection was 0.04 ng of genomic DNA. These experiments illustrated that spt5 is an ideal species-specific gene for the quantitative and qualitative detection of B. reticulatus. This method is also suitable for the analysis of the processed samples of B. reticulatus and the determination of the adulteration of edible wild mushrooms.
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64
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Multivariate analysis of food fraud: A review of NIR based instruments in tandem with chemometrics. J Food Compost Anal 2022. [DOI: 10.1016/j.jfca.2021.104343] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
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65
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Silva LKR, Santos LS, Ferrão SPB. Application of infrared spectroscopic techniques to cheese authentication: A review. INT J DAIRY TECHNOL 2022. [DOI: 10.1111/1471-0307.12859] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Larissa K R Silva
- Center for Biological and Health Sciences Federal University of Western Bahia Campus Universitário Barreiras Bahia CEP 47810‐047Brazil
| | - Leandro S Santos
- Program in Food Engineering and Science State University of Bahia Southwest Campus Universitário Itapetinga Bahia CEP 45700‐000 Brazil
| | - Sibelli P B Ferrão
- Program in Food Engineering and Science State University of Bahia Southwest Campus Universitário Itapetinga Bahia CEP 45700‐000 Brazil
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66
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Castillejos-Mijangos LA, Acosta-Caudillo A, Gallardo-Velázquez T, Osorio-Revilla G, Jiménez-Martínez C. Uses of FT-MIR Spectroscopy and Multivariate Analysis in Quality Control of Coffee, Cocoa, and Commercially Important Spices. Foods 2022; 11:foods11040579. [PMID: 35206058 PMCID: PMC8871480 DOI: 10.3390/foods11040579] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/28/2022] [Revised: 02/10/2022] [Accepted: 02/15/2022] [Indexed: 02/07/2023] Open
Abstract
Nowadays, coffee, cocoa, and spices have broad applications in the food and pharmaceutical industries due to their organoleptic and nutraceutical properties, which have turned them into products of great commercial demand. Consequently, these products are susceptible to fraud and adulteration, especially those sold at high prices, such as saffron, vanilla, and turmeric. This situation represents a major problem for industries and consumers’ health. Implementing analytical techniques, i.e., Fourier transform mid-infrared (FT-MIR) spectroscopy coupled with multivariate analysis, can ensure the authenticity and quality of these products since these provide unique information on food matrices. The present review addresses FT-MIR spectroscopy and multivariate analysis application on coffee, cocoa, and spices authentication and quality control, revealing their potential use and elucidating areas of opportunity for future research.
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Affiliation(s)
- Lucero Azusena Castillejos-Mijangos
- Escuela Nacional de Ciencias Biológicas, Instituto Politécnico Nacional, Av. Wilfrido Massieu Esq. Cda. Manuel Stampa s/n, Alcaldía Gustavo A. Madero, Ciudad de Mexico C.P. 07738, Mexico; (L.A.C.-M.); (A.A.-C.); (G.O.-R.)
| | - Aracely Acosta-Caudillo
- Escuela Nacional de Ciencias Biológicas, Instituto Politécnico Nacional, Av. Wilfrido Massieu Esq. Cda. Manuel Stampa s/n, Alcaldía Gustavo A. Madero, Ciudad de Mexico C.P. 07738, Mexico; (L.A.C.-M.); (A.A.-C.); (G.O.-R.)
| | - Tzayhrí Gallardo-Velázquez
- Departamento de Biofísica, Escuela Nacional de Ciencias Biológicas, Instituto Politécnico Nacional, Prolongación de Carpio y Plan de Ayala s/n, Col. Santo Tomás, Ciudad de Mexico C.P. 11340, Mexico
- Correspondence: (T.G.-V.); or (C.J.-M.); Tel.: +52-(55)-5729-6000 (ext. 62305) (T.G.-V.); +52-(55)-5729-6000 (ext. 57871) (C.J.-M.)
| | - Guillermo Osorio-Revilla
- Escuela Nacional de Ciencias Biológicas, Instituto Politécnico Nacional, Av. Wilfrido Massieu Esq. Cda. Manuel Stampa s/n, Alcaldía Gustavo A. Madero, Ciudad de Mexico C.P. 07738, Mexico; (L.A.C.-M.); (A.A.-C.); (G.O.-R.)
| | - Cristian Jiménez-Martínez
- Escuela Nacional de Ciencias Biológicas, Instituto Politécnico Nacional, Av. Wilfrido Massieu Esq. Cda. Manuel Stampa s/n, Alcaldía Gustavo A. Madero, Ciudad de Mexico C.P. 07738, Mexico; (L.A.C.-M.); (A.A.-C.); (G.O.-R.)
- Correspondence: (T.G.-V.); or (C.J.-M.); Tel.: +52-(55)-5729-6000 (ext. 62305) (T.G.-V.); +52-(55)-5729-6000 (ext. 57871) (C.J.-M.)
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67
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Guo X, Lin H, Xu S, He L. Recent Advances in Spectroscopic Techniques for the Analysis of Microplastics in Food. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2022; 70:1410-1422. [PMID: 35099960 DOI: 10.1021/acs.jafc.1c06085] [Citation(s) in RCA: 18] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/14/2023]
Abstract
Microplastic pollution has become a worldwide concern in aquatic and terrestrial environments. Microplastics could also enter the food chain, causing potential harm to human health. To facilitate the risk assessment of microplastics to humans, it is critically important to have a reliable analytical technique to detect, quantify, and identify microplastics of various materials, sizes, and shapes from environmental, agricultural, and food matrices. Spectroscopic techniques, mainly vibrational spectroscopy (Raman and infrared), are commonly used techniques for microplastic analysis. This review focuses on recent advances of these spectroscopic techniques for the analysis of microplastics in food. The fundamental, recent technical advances of the spectroscopic techniques and their advantages and limitations were summarized. The food sample pretreatment methods and recent applications for detecting and quantifying microplastics in different types of food were reviewed. In addition, the current technical challenges and future research directions were discussed. It is anticipated that the advances in instrument development and methodology innovation will enable spectroscopic techniques to solve critical analytical challenges in microplastic analysis in food, which will facilitate the reliable risk assessment.
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Affiliation(s)
- Xin Guo
- Department of Food Science, University of Massachusetts Amherst, Chenoweth Laboratory, 102 Holdsworth Way, Amherst, Massachusetts 01003, United States
| | - Helen Lin
- Department of Food Science, University of Massachusetts Amherst, Chenoweth Laboratory, 102 Holdsworth Way, Amherst, Massachusetts 01003, United States
| | - Shuping Xu
- State Key Laboratory of Supramolecular Structure and Materials, Institute of Theorical Chemistry, College of Chemistry, Jilin University, Changchun, Jilin 130012, People's Republic of China
| | - Lili He
- Department of Food Science, University of Massachusetts Amherst, Chenoweth Laboratory, 102 Holdsworth Way, Amherst, Massachusetts 01003, United States
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68
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Yu N, Xing R, Wang P, Deng T, Zhang J, Zhao G, Chen Y. A novel duplex droplet digital PCR assay for simultaneous authentication and quantification of Panax notoginseng and its adulterants. Food Control 2022. [DOI: 10.1016/j.foodcont.2021.108493] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/03/2023]
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Rifna EJ, Pandiselvam R, Kothakota A, Subba Rao KV, Dwivedi M, Kumar M, Thirumdas R, Ramesh SV. Advanced process analytical tools for identification of adulterants in edible oils - A review. Food Chem 2022; 369:130898. [PMID: 34455326 DOI: 10.1016/j.foodchem.2021.130898] [Citation(s) in RCA: 17] [Impact Index Per Article: 8.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/28/2021] [Revised: 07/16/2021] [Accepted: 08/16/2021] [Indexed: 12/16/2022]
Abstract
This review summarizes the use of spectroscopic processes-based analytical tools coupled with chemometric techniques for the identification of adulterants in edible oil. Investigational approaches of process analytical tools such asspectroscopy techniques, nuclear magnetic resonance (NMR), hyperspectral imaging (HSI), e-tongue and e-nose combined with chemometrics were used to monitor quality of edible oils. Owing to the variety and intricacy of edible oil properties along with the alterations in attributes of the PAT tools, the reliability of the tool used and the operating factors are the crucial components which require attention to enhance the efficiency in identification of adulterants. The combination of process analytical tools with chemometrics offers a robust technique with immense chemotaxonomic potential. These involves identification of adulterants, quality control, geographical origin evaluation, process evaluation, and product categorization.
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Affiliation(s)
- E J Rifna
- Department of Food Process Engineering, National Institute of Technology, Rourkela 769008, Odisha, India
| | - R Pandiselvam
- Physiology, Biochemistry and Post-Harvest Technology Division, ICAR - Central Plantation Crops Research Institute, Kasaragod 671 124, Kerala, India.
| | - Anjineyulu Kothakota
- Agro-Processing & Technology Division, CSIR-National Institute for Interdisciplinary Science and Technology (NIIST), Trivandrum 695 019, Kerala, India.
| | - K V Subba Rao
- Agricultural and Food Engineering Department, Indian Institute of Technology, Kharagpur, West Bengal 721302, India
| | - Madhuresh Dwivedi
- Department of Food Process Engineering, National Institute of Technology, Rourkela 769008, Odisha, India
| | - Manoj Kumar
- Chemical and Biochemical Processing Division, ICAR-Central Institute for Research on Cotton Technology, Matunga, Mumbai 400019, India
| | - Rohit Thirumdas
- Department of Food Process Technology, College of Food Science and Technology, PJTSAU, Telangana, India
| | - S V Ramesh
- Physiology, Biochemistry and Post-Harvest Technology Division, ICAR - Central Plantation Crops Research Institute, Kasaragod 671 124, Kerala, India
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70
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Lopes JDS, Lima ABSD, Cangussu RRDC, Silva MVD, Ferrão SPB, Santos LS. Application of spectroscopic techniques and chemometric methods to differentiate between true cinnamon and false cinnamon. Food Chem 2022; 368:130746. [PMID: 34411857 DOI: 10.1016/j.foodchem.2021.130746] [Citation(s) in RCA: 12] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/30/2021] [Revised: 05/27/2021] [Accepted: 07/29/2021] [Indexed: 11/28/2022]
Abstract
The objective of this study was to identify useful chemical markers for the differentiation of true and false cinnamon; to develop a fast and efficient method of differentiation using MIR associated with chemometric methods. A total of 129 cinnamon samples from 3 countries (Brazil, Sri Lanka, and Paraguay) were purchased, being differentiated by visual analysis. The bioactive compounds, antioxidant activity, HPLC, and MIR analysis were performed. The data obtained were submitted to PCA and PLS-DA. The results showed that the samples of true cinnamon have a higher concentration of eugenol, cinnamaldehyde, and antioxidant capacity, as well as a lower coumarin content. The PCA showed the separation of two groups of cinnamon samples. PLS-DA was effective in differentiating the studied samples with an accuracy of 94.44% and 100% for the composition and MIR analysis, respectively. The MIR proved to be an alternative for the rapid differentiation of true and false cinnamon.
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Affiliation(s)
- Júlia Dos Santos Lopes
- Departamento de Tecnologia Rural e Animal, Universidade Estadual do Sudoeste da Bahia, Praça Primavera - 40, Bairro Primavera, 45700-000 Itapetinga, BA, Brazil
| | - Amanda Beatriz Sales de Lima
- Departamento de Tecnologia Rural e Animal, Universidade Estadual do Sudoeste da Bahia, Praça Primavera - 40, Bairro Primavera, 45700-000 Itapetinga, BA, Brazil
| | - Roberta Ribeiro da Cruz Cangussu
- Departamento de Tecnologia Rural e Animal, Universidade Estadual do Sudoeste da Bahia, Praça Primavera - 40, Bairro Primavera, 45700-000 Itapetinga, BA, Brazil
| | - Marcondes Viana da Silva
- Departamento de Tecnologia Rural e Animal, Universidade Estadual do Sudoeste da Bahia, Praça Primavera - 40, Bairro Primavera, 45700-000 Itapetinga, BA, Brazil
| | - Sibelli Passini Barbosa Ferrão
- Departamento de Tecnologia Rural e Animal, Universidade Estadual do Sudoeste da Bahia, Praça Primavera - 40, Bairro Primavera, 45700-000 Itapetinga, BA, Brazil
| | - Leandro Soares Santos
- Departamento de Tecnologia Rural e Animal, Universidade Estadual do Sudoeste da Bahia, Praça Primavera - 40, Bairro Primavera, 45700-000 Itapetinga, BA, Brazil.
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71
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Dispersive liquid-liquid microextraction and diffuse reflectance-Fourier transform infrared spectroscopy for iodate determination in food grade salt and food samples. Food Chem 2022; 368:130810. [PMID: 34403996 DOI: 10.1016/j.foodchem.2021.130810] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/24/2021] [Revised: 07/21/2021] [Accepted: 08/05/2021] [Indexed: 11/21/2022]
Abstract
A novel method based on diffused reflectance Fourier-transform infrared spectroscopy (DRS-FTIR) was employed for iodate determination in food grade salt and food products. The method attained sensitivity that was comparable to or better than that in most of the contemporary spectrophotometric methods. This was realized through a combination of azo dye formation and dispersive liquid-liquid microextraction of dye when a 37-fold enrichment was obtained. FT-IR enabled integrating alternative target peak, and freedom in sample solvent composition relative to UV-visible spectrophotometry where the solvent polarity, pH, and presence of ions may affect the spectral properties of the measurable coloured species. Food samples containing iodide or covalently bonded iodine were oxidized with alkaline permanganate for mineralization and iodate formation. Optimization of both reaction conditions was carried out by means of response surface methodology. The method had a linear range 0.04-10 mg kg-1 iodate and limit of detection of 4.4 µg kg-1.
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72
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Highly Efficient Photothermal Reduction of CO 2 on Pd 2Cu Dispersed TiO 2 Photocatalyst and Operando DRIFT Spectroscopic Analysis of Reactive Intermediates. NANOMATERIALS 2022; 12:nano12030332. [PMID: 35159678 PMCID: PMC8838623 DOI: 10.3390/nano12030332] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 12/14/2021] [Revised: 01/08/2022] [Accepted: 01/15/2022] [Indexed: 12/21/2022]
Abstract
The photocatalytic conversion of CO2 to fuels using solar energy presents meaningful potential in the mitigation of global warming, solar energy conversion, and fuel production. Photothermal catalysis is one promising approach to convert chemically inert CO2 into value-added chemicals. Herein, we report the selective hydrogenation of CO2 to ethanol by Pd2Cu alloy dispersed TiO2 (P25) photocatalyst. Under UV-Vis irradiation, the Pd2Cu/P25 showed an efficient CO2 reduction photothermally at 150 °C with an ethanol production rate of 4.1 mmol g−1 h−1. Operando diffuse reflectance infrared Fourier transform (DRIFT) absorption studies were used to trace the reactive intermediates involved in CO2 hydrogenation in detail. Overall, the Cu provides the active sites for CO2 adsorption and Pd involves the oxidation of H2 molecule generated from P25 and C–C bond formation.
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PLS-R Calibration Models for Wine Spirit Volatile Phenols Prediction by Near-Infrared Spectroscopy. SENSORS 2021; 22:s22010286. [PMID: 35009831 PMCID: PMC8749750 DOI: 10.3390/s22010286] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 12/03/2021] [Revised: 12/24/2021] [Accepted: 12/29/2021] [Indexed: 11/30/2022]
Abstract
Near-infrared spectroscopic (NIR) technique was used, for the first time, to predict volatile phenols content, namely guaiacol, 4-methyl-guaiacol, eugenol, syringol, 4-methyl-syringol and 4-allyl-syringol, of aged wine spirits (AWS). This study aimed to develop calibration models for the volatile phenol’s quantification in AWS, by NIR, faster and without sample preparation. Partial least square regression (PLS-R) models were developed with NIR spectra in the near-IR region (12,500–4000 cm−1) and those obtained from GC-FID quantification after liquid-liquid extraction. In the PLS-R developed method, cross-validation with 50% of the samples along a validation test set with 50% of the remaining samples. The final calibration was performed with 100% of the data. PLS-R models with a good accuracy were obtained for guaiacol (r2 = 96.34; RPD = 5.23), 4-methyl-guaiacol (r2 = 96.1; RPD = 5.07), eugenol (r2 = 96.06; RPD = 5.04), syringol (r2 = 97.32; RPD = 6.11), 4-methyl-syringol (r2 = 95.79; RPD = 4.88) and 4-allyl-syringol (r2 = 95.97; RPD = 4.98). These results reveal that NIR is a valuable technique for the quality control of wine spirits and to predict the volatile phenols content, which contributes to the sensory quality of the spirit beverages.
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Windarsih A, Arsanti Lestari L, Erwanto Y, Rosiana Putri A, Irnawati, Ahmad Fadzillah N, Rahmawati N, Rohman A. Application of Raman Spectroscopy and Chemometrics for Quality Controls of Fats and Oils: A Review. FOOD REVIEWS INTERNATIONAL 2021. [DOI: 10.1080/87559129.2021.2014860] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
Affiliation(s)
- Anjar Windarsih
- Research Division for Natural Product Technology (BPTBA), National Research and Innovation Agency (BRIN), Yogyakarta, 55861, Indonesia
- Center of Excellence Institute for Halal Industry & Systems (IHIS), Universitas Gadjah Mada, Yogyakarta, Indonesia
| | - Lily Arsanti Lestari
- Center of Excellence Institute for Halal Industry & Systems (IHIS), Universitas Gadjah Mada, Yogyakarta, Indonesia
| | - Yuny Erwanto
- Center of Excellence Institute for Halal Industry & Systems (IHIS), Universitas Gadjah Mada, Yogyakarta, Indonesia
- Division of Animal Products Technology, Faculty of Animal Science, Universitas Gadjah Mada, Yogyakarta, Indonesia
| | - Anggita Rosiana Putri
- Department of Pharmaceutical Chemistry, Faculty of Pharmacy, Universitas Gadjah Mada, Yogyakarta, Indonesia
| | - Irnawati
- Study Program of Pharmacy, Faculty of Pharmacy, Halu Oleo University, Kendari, Indonesia
| | - Nurrulhidayah Ahmad Fadzillah
- International Institute for Halal Research and Training (INHART), International Islamic University Malaysia (IIUM), Malaysia
| | - Nuning Rahmawati
- Medicinal Plant and Traditional Medicine, Research and Development Centre, Karanganyar, Indonesia
| | - Abdul Rohman
- Center of Excellence Institute for Halal Industry & Systems (IHIS), Universitas Gadjah Mada, Yogyakarta, Indonesia
- Department of Pharmaceutical Chemistry, Faculty of Pharmacy, Universitas Gadjah Mada, Yogyakarta, Indonesia
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Prayitno YA, Emmawati A, Prabowo S, Candra KP, Rahmadi A. AUTENTIKASI CEPAT MADU HUTAN KALIMATAN TIMUR DENGAN ATR-FTIR SPEKTROSKOPI KOMBINASI ANALISIS KEMOMETRIKA. JURNAL TEKNOLOGI DAN INDUSTRI PANGAN 2021. [DOI: 10.6066/jtip.2021.32.2.181] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022] Open
Abstract
Honey adulteration is mostly conducted by the addition of sucrose. In this study, the authentication of honey was conducted using ATR-FTIR and chemometrics. Pure honey samples (MA) were collected from nine regions in East Kalimantan. The ATR-FTIR spectra of these samples were then compared to sucrose-adulterated honey (MS), which were prepared in the sucrose concentration from 2.5 to 50% (v / v).The data analysis was performed using chemometrics techniques: 1) Principle Component Analysis (PCA) method, 2) classification with Discriminant Analysis (DA), and 3) regression with (PCR) and (PLS). As a result, PCA was able to visualize the differences between MS and MA. DA analysis was able to distinguish MS and MA at wave numbers from 1200 to 800 cm-1 with 92.5% performance index. Quantitative calibration models of the sucrose-adulterated honey could be obtained from PLS and PCR, while the best calibration model was obtained with the PLS method from the 2nd derivative spectra. In summary, sucrose-adulterated honey from East Kalimantan can be authenticated using ATR-FTIR method in combination with chemometric analysis.
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76
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Portable spectroscopy for high throughput food authenticity screening: Advancements in technology and integration into digital traceability systems. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2021.11.003] [Citation(s) in RCA: 16] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/25/2022]
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77
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Abdullah Sani MS, Ismail AM, Azid A, Samsudin MS. Establishing forensic food models for authentication and quantification of porcine adulterant in gelatine and marshmallow. Food Control 2021. [DOI: 10.1016/j.foodcont.2021.108350] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/02/2023]
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78
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Truzzi E, Marchetti L, Bertelli D, Benvenuti S. Attenuated total reflectance-Fourier transform infrared (ATR-FTIR) spectroscopy coupled with chemometric analysis for detection and quantification of adulteration in lavender and citronella essential oils. PHYTOCHEMICAL ANALYSIS : PCA 2021; 32:907-920. [PMID: 33565180 DOI: 10.1002/pca.3034] [Citation(s) in RCA: 16] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/06/2020] [Revised: 01/25/2021] [Accepted: 01/26/2021] [Indexed: 06/12/2023]
Abstract
INTRODUCTION The growing consumer interest in "naturals" led to an increased application of essential oils (EOs). The market outbreak induced the intensification of EO adulterations, which could affect their quality. OBJECTIVES Nowadays, little is known about the illegal practice of adulteration of EOs with vegetable oils. Therefore, the application of mid-infrared spectroscopy coupled with chemometrics was proposed for the detection of EO counterfeits. MATERIALS AND METHODS Two EOs, three seed oils, and their mixtures were selected to build the adulteration model. EO-adulterant mixtures for model calibration and validation were analyzed by attenuated total reflectance-Fourier transform infrared (ATR-FTIR) spectroscopy. The spectral data were analyzed with principal component analysis (PCA) and partial least-squares (PLS) regression. RESULTS PCA allowed the discrimination of the EO and adulterant percentages by explaining 97.47% of the total spectral variance with two principal components. A PLS regression model was generated with three factors explaining 97.73% and 99.69% of the total variance in X and Y, respectively. The root mean square error of calibration and the root mean square error of cross-validation were 0.918 and 1.049, respectively. The root mean square error of prediction value obtained from the external validation set was 1.588 and the coefficients of determination R2 CAL and R2 CV were 0.997 and 0.996, respectively. CONCLUSIONS The results highlighted the robustness of the developed method in quantifying counterfeits in the range from 0 to 50% of adulterants, disregarding the type of EO and adulterant employed. The present work offers a research advance and makes an important impact in phytochemistry, revealing an easily applicable method for EO quality assessment.
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Affiliation(s)
- Eleonora Truzzi
- Department of Life Sciences, University of Modena and Reggio Emilia, via G. Campi 103, Modena, 41125, Italy
| | - Lucia Marchetti
- Department of Life Sciences, University of Modena and Reggio Emilia, via G. Campi 103, Modena, 41125, Italy
- Doctorate School in Clinical and Experimental Medicine (CEM), University of Modena and Reggio Emilia, Modena, 41125, Italy
| | - Davide Bertelli
- Department of Life Sciences, University of Modena and Reggio Emilia, via G. Campi 103, Modena, 41125, Italy
| | - Stefania Benvenuti
- Department of Life Sciences, University of Modena and Reggio Emilia, via G. Campi 103, Modena, 41125, Italy
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Madurapperumage A, Tang L, Thavarajah P, Bridges W, Shipe E, Vandemark G, Thavarajah D. Chickpea ( Cicer arietinum L.) as a Source of Essential Fatty Acids - A Biofortification Approach. FRONTIERS IN PLANT SCIENCE 2021; 12:734980. [PMID: 34712256 PMCID: PMC8545914 DOI: 10.3389/fpls.2021.734980] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/01/2021] [Accepted: 09/13/2021] [Indexed: 06/12/2023]
Abstract
Chickpea is a highly nutritious pulse crop with low digestible carbohydrates (40-60%), protein (15-22%), essential fats (4-8%), and a range of minerals and vitamins. The fatty acid composition of the seed adds value because fats govern the texture, shelf-life, flavor, aroma, and nutritional composition of chickpea-based food products. Therefore, the biofortification of essential fatty acids has become a nutritional breeding target for chickpea crop improvement programs worldwide. This paper examines global chickpea production, focusing on plant lipids, their functions, and their benefits to human health. In addition, this paper also reviews the chemical analysis of essential fatty acids and possible breeding targets to enrich essential fatty acids in chickpea (Cicer arietinum) biofortification. Biofortification of chickpea for essential fatty acids within safe levels will improve human health and support food processing to retain the quality and flavor of chickpea-based food products. Essential fatty acid biofortification is possible by phenotyping diverse chickpea germplasm over suitable locations and years and identifying the candidate genes responsible for quantitative trait loci mapping using genome-wide association mapping.
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Affiliation(s)
- Amod Madurapperumage
- Plant and Environmental Sciences, Clemson University, Clemson, SC, United States
| | - Leung Tang
- Agilent Technologies, Glasgow, United Kingdom
| | | | - William Bridges
- Plant and Environmental Sciences, Clemson University, Clemson, SC, United States
| | - Emerson Shipe
- Plant and Environmental Sciences, Clemson University, Clemson, SC, United States
| | - George Vandemark
- Grain Legume Genetics and Physiology Research Unit, Washington State University, Pullman, WA, United States
| | - Dil Thavarajah
- Plant and Environmental Sciences, Clemson University, Clemson, SC, United States
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80
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Liu Z, Yang S, Wang Y, Zhang J. Discrimination of the fruits of Amomum tsao-ko according to geographical origin by 2DCOS image with RGB and Resnet image analysis techniques. Microchem J 2021. [DOI: 10.1016/j.microc.2021.106545] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/30/2022]
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81
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Śliwińska-Bartel M, Burns DT, Elliott C. Rice fraud a global problem: A review of analytical tools to detect species, country of origin and adulterations. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2021.06.042] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/14/2023]
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82
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Wu Y, Dong Y, Shi Y, Yang H, Zhang J, Khan MR, Deng S, He G, He Q, Lv Y, Deng R. CRISPR-Cas12-Based Rapid Authentication of Halal Food. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2021; 69:10321-10328. [PMID: 34436881 DOI: 10.1021/acs.jafc.1c03078] [Citation(s) in RCA: 33] [Impact Index Per Article: 11.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/13/2023]
Abstract
The halal food market is globally growing along with the increased risk of adulteration. We proposed an amplification-free and mix-to-read CRISPR-Cas12-based nucleic acid analytical strategy allowing rapid identification and analysis of pork components, thus enriching the toolbox for ensuring halal food authenticity. We designed and optimized guide RNA (gRNA) targeting the pork cytochrome b (Cyt b) gene. gRNA allowed specific identification of the target Cyt b gene from pork components followed by activation of Cas12 protein to abundantly cleave single-stranded DNA probes with terminally labeled fluorophore and quencher groups, thus turning on fluorescence. The presence of the pork Cyt b gene thus can be mix-and-read- and only-one-step-detected, which may indicate the risk of halal food adulteration. The method allowed specific discrimination of pork meat from beef, mutton, and chicken and yielded a detection limit of 2.7 ng/μL of total DNA from pork meat. The reliability of the method was tested using the following processed meat products: halal foods beef luncheon meat and spiced beef and non-halal foods sausage and dried pork slices. The CRISPR-Cas12-based nucleic acid test strategy is promising for rapid food authentication.
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Affiliation(s)
- Yinhuan Wu
- College of Biomass Science and Engineering, Healthy Food Evaluation Research Center, Sichuan University, Chengdu 610065, China
| | - Yi Dong
- College of Biomass Science and Engineering, Healthy Food Evaluation Research Center, Sichuan University, Chengdu 610065, China
| | - Yachen Shi
- College of Biomass Science and Engineering, Healthy Food Evaluation Research Center, Sichuan University, Chengdu 610065, China
| | - Hao Yang
- College of Biomass Science and Engineering, Healthy Food Evaluation Research Center, Sichuan University, Chengdu 610065, China
| | - Jiaqi Zhang
- College of Biomass Science and Engineering, Healthy Food Evaluation Research Center, Sichuan University, Chengdu 610065, China
| | - Mohammad Rizwan Khan
- Department of Chemistry, College of Science, King Saud University, Riyadh 11451, Saudi Arabia
| | - Sha Deng
- College of Biomass Science and Engineering, Healthy Food Evaluation Research Center, Sichuan University, Chengdu 610065, China
| | - Guiping He
- College of Biomass Science and Engineering, Healthy Food Evaluation Research Center, Sichuan University, Chengdu 610065, China
| | - Qiang He
- College of Biomass Science and Engineering, Healthy Food Evaluation Research Center, Sichuan University, Chengdu 610065, China
| | - Yuanping Lv
- College of Biomass Science and Engineering, Healthy Food Evaluation Research Center, Sichuan University, Chengdu 610065, China
| | - Ruijie Deng
- College of Biomass Science and Engineering, Healthy Food Evaluation Research Center, Sichuan University, Chengdu 610065, China
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83
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Modi B, Timilsina H, Bhandari S, Achhami A, Pakka S, Shrestha P, Kandel D, GC DB, Khatri S, Chhetri PM, Parajuli N. Current Trends of Food Analysis, Safety, and Packaging. INTERNATIONAL JOURNAL OF FOOD SCIENCE 2021; 2021:9924667. [PMID: 34485507 PMCID: PMC8410450 DOI: 10.1155/2021/9924667] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 03/27/2021] [Accepted: 08/07/2021] [Indexed: 12/22/2022]
Abstract
Food is a basic necessity for life, growth, survival, and maintaining a proper body function. Rising food demand leads both producers and consumers to search for alternative food sources with high nutritional value. However, food products may never be completely safe. The oxidation reaction may alter both the physicochemical and immunological properties of food products. Maillard and caramelization nonenzymatic browning reactions can play a pivotal role in food acceptance through the ways they influence quality factors such as flavor, color, texture, nutritional value, protein functionality, and digestibility. There is a multitude of adulterated foods that portray adverse risks to the human condition. To maintain food safety, the packaging material is used to preserve the quality and freshness of food products. Food safety is jeopardized by plenty of pathogens by the consumption of adulterated food resulting in multiple foodborne illnesses. Though different analytical tools are used in the analysis of food products, yet, adulterated food has repercussions for the community and is a growing issue that adversely impairs human health and well-being. Thus, pathogenic agents' rapid and effective identification is vital for food safety and security to avoid foodborne illness. This review highlights the various analytical techniques used in the analysis of food products, food structure, and quality of food along with chemical reactions in food processing. Moreover, we have also discussed the effect on health due to the consumption of adulterated food and focused on the importance of food safety, including the biodegradable packaging material.
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Affiliation(s)
- Bindu Modi
- Biological Chemistry Lab, Central Department of Chemistry, Tribhuvan University, Kirtipur, Kathmandu 44618, Nepal
| | - Hari Timilsina
- Biological Chemistry Lab, Central Department of Chemistry, Tribhuvan University, Kirtipur, Kathmandu 44618, Nepal
| | - Sobika Bhandari
- Biological Chemistry Lab, Central Department of Chemistry, Tribhuvan University, Kirtipur, Kathmandu 44618, Nepal
| | - Ashma Achhami
- Biological Chemistry Lab, Central Department of Chemistry, Tribhuvan University, Kirtipur, Kathmandu 44618, Nepal
| | - Sangita Pakka
- Biological Chemistry Lab, Central Department of Chemistry, Tribhuvan University, Kirtipur, Kathmandu 44618, Nepal
| | - Prakash Shrestha
- Biological Chemistry Lab, Central Department of Chemistry, Tribhuvan University, Kirtipur, Kathmandu 44618, Nepal
| | - Devilal Kandel
- Biological Chemistry Lab, Central Department of Chemistry, Tribhuvan University, Kirtipur, Kathmandu 44618, Nepal
| | - Dhan Bahadur GC
- Biological Chemistry Lab, Central Department of Chemistry, Tribhuvan University, Kirtipur, Kathmandu 44618, Nepal
| | - Sabina Khatri
- Biological Chemistry Lab, Central Department of Chemistry, Tribhuvan University, Kirtipur, Kathmandu 44618, Nepal
| | - Pradhumna Mahat Chhetri
- Department of Chemistry, Amrit Campus, Tribhuvan University, Leknath Marg, Kathmandu 44600, Nepal
| | - Niranjan Parajuli
- Biological Chemistry Lab, Central Department of Chemistry, Tribhuvan University, Kirtipur, Kathmandu 44618, Nepal
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84
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Sudhakar A, Chakraborty SK, Mahanti NK, Varghese C. Advanced techniques in edible oil authentication: A systematic review and critical analysis. Crit Rev Food Sci Nutr 2021; 63:873-901. [PMID: 34347552 DOI: 10.1080/10408398.2021.1956424] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
Abstract
Adulteration of edible substances is a potent contemporary food safety issue. Perhaps the overt concern derives from the fact that adulterants pose serious ill effects on human health. Edible oils are one of the most adulterated food products. Perpetrators are adopting ways and means that effectively masks the presence of the adulterants from human organoleptic limits and traditional oil adulteration detection techniques. This review embodies a detailed account of chemical, biosensors, chromatography, spectroscopy, differential scanning calorimetry, non-thermal plasma, dielectric spectroscopy research carried out in the area of falsification assessment of edible oils for the past three decades and a collection of patented oil adulteration detection techniques. The detection techniques reviewed have some advantages and certain limitations, chemical tests are simple; biosensors and nuclear magnetic resonance are rapid but have a low sensitivity; chromatography and spectroscopy are highly accurate with a deterring price tag; dielectric spectroscopy is rapid can be portable and has on-line compatibility; however, the results are susceptible to variation of electric current frequency and intrinsic factors (moisture, temperature, structural composition). This review paper can be useful for scientists or for knowledge seekers eager to be abreast with edible oil adulteration detection techniques.
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Affiliation(s)
- Anjali Sudhakar
- Agro Produce Processing Division, ICAR-Central Institute of Agricultural Engineering, Bhopal, India
| | - Subir Kumar Chakraborty
- Agro Produce Processing Division, ICAR-Central Institute of Agricultural Engineering, Bhopal, India
| | - Naveen Kumar Mahanti
- Agro Produce Processing Division, ICAR-Central Institute of Agricultural Engineering, Bhopal, India
| | - Cinu Varghese
- Rural Development Centre, Indian Institute of Technology, Kharagpur, India
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85
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Salo HM, Nguyen N, Alakärppä E, Klavins L, Hykkerud AL, Karppinen K, Jaakola L, Klavins M, Häggman H. Authentication of berries and berry-based food products. Compr Rev Food Sci Food Saf 2021; 20:5197-5225. [PMID: 34337851 DOI: 10.1111/1541-4337.12811] [Citation(s) in RCA: 18] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/09/2021] [Revised: 06/16/2021] [Accepted: 06/30/2021] [Indexed: 12/15/2022]
Abstract
Berries represent one of the most important and high-valued group of modern-day health-beneficial "superfoods" whose dietary consumption has been recognized to be beneficial for human health for a long time. In addition to being delicious, berries are rich in nutrients, vitamins, and several bioactive compounds, including carotenoids, flavonoids, phenolic acids, and hydrolysable tannins. However, due to their high value, berries and berry-based products are often subject to fraudulent adulteration, commonly for economical gain, but also unintentionally due to misidentification of species. Deliberate adulteration often comprises the substitution of high-value berries with lower value counterparts and mislabeling of product contents. As adulteration is deceptive toward customers and presents a risk for public health, food authentication through different methods is applied as a countermeasure. Although many authentication methods have been developed in terms of fast, sensitive, reliable, and low-cost analysis and have been applied in the authentication of a myriad of food products and species, their application on berries and berry-based products is still limited. The present review provides an overview of the development and application of analytical chemistry methods, such as isotope ratio analysis, liquid and gas chromatography, spectroscopy, as well as DNA-based methods and electronic sensors, for the authentication of berries and berry-based food products. We provide an overview of the earlier use and recent advances of these methods, as well as discuss the advances and drawbacks related to their application.
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Affiliation(s)
- Heikki M Salo
- Ecology and Genetics Research Unit, University of Oulu, Oulu, Finland
| | - Nga Nguyen
- Ecology and Genetics Research Unit, University of Oulu, Oulu, Finland
| | - Emmi Alakärppä
- Ecology and Genetics Research Unit, University of Oulu, Oulu, Finland
| | - Linards Klavins
- The Natural Resource Research Centre, University of Latvia, Riga, Latvia
| | - Anne Linn Hykkerud
- Department of Horticulture, Norwegian Institute of Bioeconomy Research (NIBIO), Ås, Norway
| | - Katja Karppinen
- Department of Horticulture, Norwegian Institute of Bioeconomy Research (NIBIO), Ås, Norway.,Department of Arctic and Marine Biology, UiT The Arctic University of Norway, Tromsø, Norway
| | - Laura Jaakola
- Department of Horticulture, Norwegian Institute of Bioeconomy Research (NIBIO), Ås, Norway.,Department of Arctic and Marine Biology, UiT The Arctic University of Norway, Tromsø, Norway
| | - Maris Klavins
- The Natural Resource Research Centre, University of Latvia, Riga, Latvia
| | - Hely Häggman
- Ecology and Genetics Research Unit, University of Oulu, Oulu, Finland
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86
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Ren Y, Lin X, Lei T, Sun DW. Recent developments in vibrational spectral analyses for dynamically assessing and monitoring food dehydration processes. Crit Rev Food Sci Nutr 2021; 62:4267-4293. [PMID: 34275402 DOI: 10.1080/10408398.2021.1947773] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
Abstract
Dehydration is one of the most widely used food processing techniques, which is sophisticated in nature. Rapid and accurate prediction of dehydration performance and its effects on product quality is still a difficult task. Traditional analytical methods for evaluating food dehydration processes are laborious, time-consuming and destructive, and they are not suitable for online applications. On the other hand, vibrational spectral techniques coupled with chemometrics have emerged as a rapid and noninvasive tool with excellent potential for online evaluation and control of the dehydration process to improve final dried food quality. In the current review, the fundamental of food dehydration and five types of vibrational spectral techniques, and spectral data processing methods are introduced. Critical overtones bands related to dehydration attributes in the near-infrared (NIR) region and the state-of-the-art applications of vibrational spectral analyses in evaluating food quality attributes as affected by dehydration processes are summarized. Research investigations since 2010 on using vibrational spectral technologies combined with chemometrics to continuously monitor food quality attributes during dehydration processes are also covered in this review.
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Affiliation(s)
- Yuqiao Ren
- Food Refrigeration and Computerized Food Technology (FRCFT), School of Biosystems and Food Engineering, Agriculture & Food Science Centre, University College Dublin (UCD), National University of Ireland, Belfield, Dublin 4, Ireland
| | - Xiaohui Lin
- Food Refrigeration and Computerized Food Technology (FRCFT), School of Biosystems and Food Engineering, Agriculture & Food Science Centre, University College Dublin (UCD), National University of Ireland, Belfield, Dublin 4, Ireland
| | - Tong Lei
- Food Refrigeration and Computerized Food Technology (FRCFT), School of Biosystems and Food Engineering, Agriculture & Food Science Centre, University College Dublin (UCD), National University of Ireland, Belfield, Dublin 4, Ireland
| | - Da-Wen Sun
- Food Refrigeration and Computerized Food Technology (FRCFT), School of Biosystems and Food Engineering, Agriculture & Food Science Centre, University College Dublin (UCD), National University of Ireland, Belfield, Dublin 4, Ireland
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87
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Liu Y, Li Y, Peng Y, Ma S, Yan S. A feasibility quantitative analysis of free fatty acids in polished rice by fourier transform near-infrared spectroscopy and chemometrics. J Food Sci 2021; 86:3434-3446. [PMID: 34272729 DOI: 10.1111/1750-3841.15809] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/30/2020] [Revised: 05/11/2021] [Accepted: 05/13/2021] [Indexed: 11/30/2022]
Abstract
Free fatty acids (FFAs) are an important indicator of the freshness and quality of rice. In this study, the vibration response of C-H chemical bonds (-CH3 , -CH2 , H-C = C-H) of FFAs in the near-infrared region was determined by analyzing the standard reagent. In addition, the spectral data of different physical forms of rice and chemometrics, such as partial least squares (PLS), synergy interval-PLS, and competitive adaptive reweighted sampling (CARS), were applied to develop an optimal regression model for rice FFAs determination. The performance of the FFAs model established by using the polished rice granule spectrum (PRG) combined with CARS was the best, the correlation coefficients of the calibration set and prediction set were 0.99 (root mean squared errors of the calibration = 2.00 mg/100 g) and 0.98 (root mean squared errors of the prediction = 3.21 mg/100 g), respectively, and the ratio of performance-to-deviation was 4.50. Compared with the rice powder spectral, the PRG spectral can better retain the information of FFAs. The result shows that NIRS can rapidly, non-destructively, and accurately detect FFAs in rice granules, which will help rice business and food regulatory authorities to establish an early warning mechanism of rice aging. PRACTICAL APPLICATION: Free fatty acids (FFAs) in rice are an important indicator for evaluating the freshness of rice, and their high responsiveness to the deterioration of rice quality. The real-time detection of FFAs in rice can timely adjust the parameters of the rice storage environment, which is very meaningful to ensure the quality of rice.
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Affiliation(s)
- Yachao Liu
- College of Engineering, China Agricultural University, Beijing, China
| | - Yongyu Li
- College of Engineering, China Agricultural University, Beijing, China
| | - Yankun Peng
- College of Engineering, China Agricultural University, Beijing, China
| | - Shaojin Ma
- College of Engineering, China Agricultural University, Beijing, China
| | - Shuai Yan
- College of Engineering, China Agricultural University, Beijing, China
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88
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Fanelli V, Mascio I, Miazzi MM, Savoia MA, De Giovanni C, Montemurro C. Molecular Approaches to Agri-Food Traceability and Authentication: An Updated Review. Foods 2021; 10:1644. [PMID: 34359514 PMCID: PMC8306823 DOI: 10.3390/foods10071644] [Citation(s) in RCA: 29] [Impact Index Per Article: 9.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/17/2021] [Revised: 07/12/2021] [Accepted: 07/15/2021] [Indexed: 12/14/2022] Open
Abstract
In the last decades, the demand for molecular tools for authenticating and tracing agri-food products has significantly increased. Food safety and quality have gained an increased interest for consumers, producers, and retailers, therefore, the availability of analytical methods for the determination of food authenticity and the detection of major adulterations takes on a fundamental role. Among the different molecular approaches, some techniques such as the molecular markers-based methods are well established, while some innovative approaches such as isothermal amplification-based methods and DNA metabarcoding have only recently found application in the agri-food sector. In this review, we provide an overview of the most widely used molecular techniques for fresh and processed agri-food authentication and traceability, showing their recent advances and applications and discussing their main advantages and limitations. The application of these techniques to agri-food traceability and authentication can contribute a great deal to the reassurance of consumers in terms of transparency and food safety and may allow producers and retailers to adequately promote their products.
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Affiliation(s)
- Valentina Fanelli
- Department of Soil, Plant and Food Sciences, University of Bari Aldo Moro, Via Amendola 165/A, 70126 Bari, Italy; (I.M.); (M.M.M.); (M.A.S.); (C.D.G.); (C.M.)
| | - Isabella Mascio
- Department of Soil, Plant and Food Sciences, University of Bari Aldo Moro, Via Amendola 165/A, 70126 Bari, Italy; (I.M.); (M.M.M.); (M.A.S.); (C.D.G.); (C.M.)
| | - Monica Marilena Miazzi
- Department of Soil, Plant and Food Sciences, University of Bari Aldo Moro, Via Amendola 165/A, 70126 Bari, Italy; (I.M.); (M.M.M.); (M.A.S.); (C.D.G.); (C.M.)
| | - Michele Antonio Savoia
- Department of Soil, Plant and Food Sciences, University of Bari Aldo Moro, Via Amendola 165/A, 70126 Bari, Italy; (I.M.); (M.M.M.); (M.A.S.); (C.D.G.); (C.M.)
| | - Claudio De Giovanni
- Department of Soil, Plant and Food Sciences, University of Bari Aldo Moro, Via Amendola 165/A, 70126 Bari, Italy; (I.M.); (M.M.M.); (M.A.S.); (C.D.G.); (C.M.)
| | - Cinzia Montemurro
- Department of Soil, Plant and Food Sciences, University of Bari Aldo Moro, Via Amendola 165/A, 70126 Bari, Italy; (I.M.); (M.M.M.); (M.A.S.); (C.D.G.); (C.M.)
- Spin off Sinagri s.r.l., University of Bari Aldo Moro, Via Amendola 165/A, 70126 Bari, Italy
- Institute for Sustainable Plant Protection–Support Unit Bari, National Research Council of Italy (CNR), Via Amendola 122/D, 70126 Bari, Italy
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89
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Provenance and Uniqueness in the Emerging Botanical and Natural Food Industries—Definition, Issues and Tools. FOOD ANAL METHOD 2021. [DOI: 10.1007/s12161-021-02079-0] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/28/2022]
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90
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Potential of Fourier-transform infrared spectroscopy in adulteration detection and quality assessment in buffalo and goat milks. Microchem J 2021. [DOI: 10.1016/j.microc.2021.106207] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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91
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Liu HY, Wadood SA, Xia Y, Liu Y, Guo H, Guo BL, Gan RY. Wheat authentication:An overview on different techniques and chemometric methods. Crit Rev Food Sci Nutr 2021; 63:33-56. [PMID: 34196234 DOI: 10.1080/10408398.2021.1942783] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
Abstract
Wheat (Triticum aestivum L.) is one of the most important cereal crops and is consumed as a staple food around the globe. Wheat authentication has become a crucial issue over the last decades. Recently, many techniques have been applied in wheat authentication including the authentication of wheat geographical origin, wheat variety, organic wheat, and wheat flour from other cereals. This paper collected related literature in the last ten years, and attempted to highlight the recent studies on the discrimination and authentication of wheat using different determination techniques and chemometric methods. The stable isotope analysis and elemental profile of wheat are promising tools to obtain information regarding the origin, and variety, and to differentiate organic from conventional farming of wheat. Image analysis, genetic parameters, and omics analysis can provide solutions for wheat variety, organic wheat, and wheat adulteration. Vibrational spectroscopy analyses, such as NIR, FTIR, and HIS, in combination with multivariate data analysis methods, such as PCA, LDA, and PLS-DA, show great potential in wheat authenticity and offer many advantages such as user-friendly, cost-effective, time-saving, and environment friendly. In conclusion, analytical techniques combining with appropriate multivariate analysis are very effective to discriminate geographical origin, cultivar classification, and adulterant detection of wheat.
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Affiliation(s)
- Hong-Yan Liu
- Research Center for Plants and Human Health, Institute of Urban Agriculture, Chinese Academy of Agricultural Sciences, Chengdu, China.,Chengdu National Agricultural Science & Technology Center, Chengdu, China
| | - Syed Abdul Wadood
- Department of Food and Nutrition, University of Home Economics, Lahore, Pakistan
| | - Yu Xia
- Research Center for Plants and Human Health, Institute of Urban Agriculture, Chinese Academy of Agricultural Sciences, Chengdu, China.,Chengdu National Agricultural Science & Technology Center, Chengdu, China
| | - Yi Liu
- Research Center for Plants and Human Health, Institute of Urban Agriculture, Chinese Academy of Agricultural Sciences, Chengdu, China.,Chengdu National Agricultural Science & Technology Center, Chengdu, China
| | - Huan Guo
- Research Center for Plants and Human Health, Institute of Urban Agriculture, Chinese Academy of Agricultural Sciences, Chengdu, China.,Chengdu National Agricultural Science & Technology Center, Chengdu, China
| | - Bo-Li Guo
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing, China
| | - Ren-You Gan
- Research Center for Plants and Human Health, Institute of Urban Agriculture, Chinese Academy of Agricultural Sciences, Chengdu, China.,Chengdu National Agricultural Science & Technology Center, Chengdu, China.,Key Laboratory of Coarse Cereal Processing (Ministry of Agriculture and Rural Affairs), Sichuan Engineering & Technology Research Center of Coarse Cereal Industrialization, Chengdu University, Chengdu, China
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92
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Cleaner and faster method to detect adulteration in cassava starch using Raman spectroscopy and one-class support vector machine. Food Control 2021. [DOI: 10.1016/j.foodcont.2021.107917] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/01/2023]
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93
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Nimbkar S, Auddy M, Manoj I, Shanmugasundaram S. Novel Techniques for Quality Evaluation of Fish: A Review. FOOD REVIEWS INTERNATIONAL 2021. [DOI: 10.1080/87559129.2021.1925291] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/01/2023]
Affiliation(s)
- Shubham Nimbkar
- Planning and Monitoring Cell, Indian Institute of Food Processing Technology (IIFPT), Ministry of Food Processing Industries, Govt. Of India, Thanjavur, Tamil Nadu, India
| | - Manoj Auddy
- Planning and Monitoring Cell, Indian Institute of Food Processing Technology (IIFPT), Ministry of Food Processing Industries, Govt. Of India, Thanjavur, Tamil Nadu, India
| | - Ishita Manoj
- Planning and Monitoring Cell, Indian Institute of Food Processing Technology (IIFPT), Ministry of Food Processing Industries, Govt. Of India, Thanjavur, Tamil Nadu, India
| | - S Shanmugasundaram
- Planning and Monitoring Cell, Indian Institute of Food Processing Technology (IIFPT), Ministry of Food Processing Industries, Govt. Of India, Thanjavur, Tamil Nadu, India
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94
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Mousa MAA, Wang Y, Antora SA, Al-Qurashi AD, Ibrahim OHM, He HJ, Liu S, Kamruzzaman M. An overview of recent advances and applications of FT-IR spectroscopy for quality, authenticity, and adulteration detection in edible oils. Crit Rev Food Sci Nutr 2021; 62:8009-8027. [PMID: 33977844 DOI: 10.1080/10408398.2021.1922872] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
Abstract
Authenticity and adulteration detection are primary concerns of various stakeholders, such as researchers, consumers, manufacturers, traders, and regulatory agencies. Traditional approaches for authenticity and adulteration detection in edible oils are time-consuming, complicated, laborious, and expensive; they require technical skills when interpreting the data. Over the last several years, much effort has been spent in academia and industry on developing vibrational spectroscopic techniques for quality, authenticity, and adulteration detection in edible oils. Among them, Fourier transforms infrared (FT-IR) spectroscopy has gained enormous attention as a green analytical technique for the rapid monitoring quality of edible oils at all stages of production and for detecting and quantifying adulteration and authenticity in edible oils. The technique has several benefits such as rapid, precise, inexpensive, and multi-analytical; hence, several parameters can be predicted simultaneously from the same spectrum. Associated with chemometrics, the technique has been successfully implemented for the rapid detection of adulteration and authenticity in edible oils. After presenting the fundamentals, the latest research outcomes in the last 10 years on quality, authenticity, and adulteration detection in edible oils using FT-IR spectroscopy will be highlighted and described in this review. Additionally, opportunities, challenges, and future trends of FT-IR spectroscopy will also be discussed.
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Affiliation(s)
- Magdi A A Mousa
- Department of Arid Land Agriculture, Faculty of Meteorology, Environment and Arid Land Agriculture, King Abdulaziz University, Jeddah, Saudi Arabia.,Department of Vegetables, Faculty of Agriculture, Assiut University, Assiut, Egypt
| | - Yangyang Wang
- School of Food Science, Henan Institute of Science and Technology, Xinxiang, China
| | - Salma Akter Antora
- Department of Biological Engineering, University of Missouri, Columbia, Missouri, USA
| | - Adel D Al-Qurashi
- Department of Arid Land Agriculture, Faculty of Meteorology, Environment and Arid Land Agriculture, King Abdulaziz University, Jeddah, Saudi Arabia
| | - Omer H M Ibrahim
- Department of Arid Land Agriculture, Faculty of Meteorology, Environment and Arid Land Agriculture, King Abdulaziz University, Jeddah, Saudi Arabia.,Department of Ornamental Plants and Landscape Gardening, Faculty of Agriculture, Assiut University, Egypt
| | - Hong-Ju He
- School of Life Science and Technology, Henan Institute of Science and Technology, Xinxiang, China
| | - Shu Liu
- Department of Environmental Science and Engineering, School of Space and Environment, Beihang University, Beijing, China
| | - Mohammed Kamruzzaman
- Department of Agricultural and Biological Engineering, University of Illinois at Urbana-Champaign, Urbana, Illinois, USA
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95
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Cardoso VGK, Poppi RJ. Non-invasive identification of commercial green tea blends using NIR spectroscopy and support vector machine. Microchem J 2021. [DOI: 10.1016/j.microc.2021.106052] [Citation(s) in RCA: 19] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/06/2023]
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96
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Evaluation of melon drying using hyperspectral imaging technique in the near infrared region. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111092] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/10/2023]
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97
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Rapid and Non-Destructive Monitoring of Moisture Content in Livestock Feed Using a Global Hyperspectral Model. Animals (Basel) 2021; 11:ani11051299. [PMID: 33946514 PMCID: PMC8147210 DOI: 10.3390/ani11051299] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/22/2021] [Revised: 04/28/2021] [Accepted: 04/28/2021] [Indexed: 12/03/2022] Open
Abstract
Simple Summary Moisture content is an important parameter for monitoring the quality of feed and feed materials as its established ranges serve as markers for safe storage, mixing, and feeding animals. The moisture content of feed materials changes very rapidly and necessitates rapid measurement. Current moisture content measurement methods are time-consuming, destructive, and require specialized skills. This often causes reduced and/or delayed testing, which results in the spoilage of feed and feed materials. Additionally, the improper balance of dry matter intake which is inversely proportional to moisture content often causes metabolic diseases for animals consuming the diet. To solve these, we have developed a rapid and non-destructive global hyperspectral model that could quantify moisture content in feed materials. Our results show that the developed model is robust, could provide a method to measure the distribution of moisture in feed, and has potential for implementation in a commercial setting. Abstract The dry matter (DM) content of feed is vital in cattle nutrition and is inversely correlated with moisture content. The established ranges of moisture content serve as a marker for factors such as safe storage limit and DM intake. Rapid changes in moisture content necessitate rapid measurements. A rapid and non-destructive global model for the measurement of moisture content in total mixed ration feed and feed materials was developed. To achieve this, we varied and measured the moisture content in the feed and feed materials using standard methods and captured their images using a hyperspectral imaging (HSI) system in the spectral range of 1000–2500 nm. The spectral data from the samples were extracted and preprocessed using seven techniques and were used to develop a global model using partial least squares regression (PLSR) analysis. The range preprocessing technique had the best prediction accuracy (R2 = 0.98) and standard error of prediction (2.59%). Furthermore, the visual assessment of distribution in moisture content made possible by the generated PLSR-based moisture content mapped images could facilitate precise formulation. These applications of HSI, when used in commercial feed production, could help prevent feed spoilage and resultant health complications as well as underperformance of the animals from improper DM intake.
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98
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Wang J, Chen Q, Belwal T, Lin X, Luo Z. Insights into chemometric algorithms for quality attributes and hazards detection in foodstuffs using Raman/surface enhanced Raman spectroscopy. Compr Rev Food Sci Food Saf 2021; 20:2476-2507. [DOI: 10.1111/1541-4337.12741] [Citation(s) in RCA: 12] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/31/2020] [Revised: 02/08/2021] [Accepted: 02/23/2021] [Indexed: 12/12/2022]
Affiliation(s)
- Jingjing Wang
- College of Biosystems Engineering and Food Science, Key Laboratory of Agro‐Products Postharvest Handling of Ministry of Agriculture and Rural Affairs, Zhejiang Key Laboratory for Agri‐Food Processing, National‐Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment Zhejiang University Hangzhou People's Republic of China
| | - Quansheng Chen
- School of Food and Biological Engineering Jiangsu University Zhenjiang People's Republic of China
| | - Tarun Belwal
- College of Biosystems Engineering and Food Science, Key Laboratory of Agro‐Products Postharvest Handling of Ministry of Agriculture and Rural Affairs, Zhejiang Key Laboratory for Agri‐Food Processing, National‐Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment Zhejiang University Hangzhou People's Republic of China
| | - Xingyu Lin
- College of Biosystems Engineering and Food Science, Key Laboratory of Agro‐Products Postharvest Handling of Ministry of Agriculture and Rural Affairs, Zhejiang Key Laboratory for Agri‐Food Processing, National‐Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment Zhejiang University Hangzhou People's Republic of China
| | - Zisheng Luo
- College of Biosystems Engineering and Food Science, Key Laboratory of Agro‐Products Postharvest Handling of Ministry of Agriculture and Rural Affairs, Zhejiang Key Laboratory for Agri‐Food Processing, National‐Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment Zhejiang University Hangzhou People's Republic of China
- Ningbo Research Institute Zhejiang University Ningbo People's Republic of China
- Fuli Institute of Food Science Hangzhou People's Republic of China
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99
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Liu Z, Yang MQ, Zuo Y, Wang Y, Zhang J. Fraud Detection of Herbal Medicines Based on Modern Analytical Technologies Combine with Chemometrics Approach: A Review. Crit Rev Anal Chem 2021; 52:1606-1623. [PMID: 33840329 DOI: 10.1080/10408347.2021.1905503] [Citation(s) in RCA: 12] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/08/2023]
Abstract
Fraud in herbal medicines (HMs), commonplace throughout human history, is significantly related to medicinal effects with sometimes lethal consequences. Major HMs fraud events seem to occur with a certain regularity, such as substitution by counterfeits, adulteration by addition of inferior production-own materials, adulteration by chemical compounds, and adulteration by addition of foreign matter. The assessment of HMs fraud is in urgent demand to guarantee consumer protection against the four fraudulent activities. In this review, three analysis platforms (targeted, non-targeted, and the combination of non-targeted and targeted analysis) were introduced and summarized. Furthermore, the integration of analysis technology and chemometrics method (e.g., class-modeling, discrimination, and regression method) have also been discussed. Each integration shows different applicability depending on their advantages, drawbacks, and some factors, such as the explicit objective analysis or the nature of four types of HMs fraud. In an attempt to better solve four typical HMs fraud, appropriate analytical strategies are advised and illustrated with several typical studies. The article provides a general workflow of analysis methods that have been used for detection of HMs fraud. All analysis technologies and chemometrics methods applied can conduce to excellent reference value for further exploration of analysis methods in HMs fraud.
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Affiliation(s)
- Zhimin Liu
- Medicinal Plants Research Institute, Yunnan Academy of Agricultural Sciences, Kunming, China.,School of Agriculture, Yunnan University, Kunming, China
| | - Mei Quan Yang
- Medicinal Plants Research Institute, Yunnan Academy of Agricultural Sciences, Kunming, China
| | - Yingmei Zuo
- Medicinal Plants Research Institute, Yunnan Academy of Agricultural Sciences, Kunming, China
| | - Yuanzhong Wang
- Medicinal Plants Research Institute, Yunnan Academy of Agricultural Sciences, Kunming, China
| | - Jinyu Zhang
- Medicinal Plants Research Institute, Yunnan Academy of Agricultural Sciences, Kunming, China
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100
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MALDI-TOF Mass Spectrometry Applications for Food Fraud Detection. APPLIED SCIENCES-BASEL 2021. [DOI: 10.3390/app11083374] [Citation(s) in RCA: 11] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/16/2022]
Abstract
Chemical analysis of food products relating to the detection of the most common frauds is a complex task due to the complexity of the matrices and the unknown nature of most processes. Moreover, frauds are becoming more and more sophisticated, making the development of reliable, rapid, cost-effective new analytical methods for food control even more pressing. Over the years, MALDI-TOF MS has demonstrated the potential to meet this need, also due to a series of undeniable intrinsic advantages including ease of use, fast data collection, and capability to obtain valuable information even from complex samples subjected to simple pre-treatment procedures. These features have been conveniently exploited in the field of food frauds in several matrices, including milk and dairy products, oils, fish and seafood, meat, fruit, vegetables, and a few other categories. The present review provides a comprehensive overview of the existing MALDI-based applications for food quality assessment and detection of adulterations.
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