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Fernando I, Fei J, Cahoon S, Close DC. A review of the emerging technologies and systems to mitigate food fraud in supply chains. Crit Rev Food Sci Nutr 2024:1-28. [PMID: 39356551 DOI: 10.1080/10408398.2024.2405840] [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: 10/03/2024]
Abstract
Food fraud has serious consequences including reputational damage to businesses, health and safety risks and lack of consumer confidence. New technologies targeted at ensuring food authenticity has emerged and however, the penetration and diffusion of sophisticated analytical technologies are faced with challenges in the industry. This review is focused on investigating the emerging technologies and strategies for mitigating food fraud and exploring the key barriers to their application. The review discusses three key areas of focus for food fraud mitigation that include systematic approaches, analytical techniques and package-level anti-counterfeiting technologies. A notable gap exists in converting laboratory based sophisticated technologies and tools in high-paced, live industrial applications. New frontiers such as handheld laser-induced breakdown spectroscopy (LIBS) and smart-phone spectroscopy have emerged for rapid food authentication. Multifunctional devices with hyphenating sensing mechanisms together with deep learning strategies to compare food fingerprints can be a great leap forward in the industry. Combination of different technologies such as spectroscopy and separation techniques will also be superior where quantification of adulterants are preferred. With the advancement of automation these technologies will be able to be deployed as in-line scanning devices in industrial settings to detect food fraud across multiple points in food supply chains.
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Affiliation(s)
- Indika Fernando
- Australian Maritime College (AMC), University of Tasmania, Newnham, TAS, Australia
| | - Jiangang Fei
- Australian Maritime College (AMC), University of Tasmania, Newnham, TAS, Australia
| | - Stephen Cahoon
- Australian Maritime College (AMC), University of Tasmania, Newnham, TAS, Australia
| | - Dugald C Close
- Tasmanian Institute of Agriculture (TIA), University of Tasmania, Hobart, TAS, Australia
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2
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Melhaoui R, Kodad S, Houmy N, Belhaj K, Mansouri F, Abid M, Addi M, Mihamou A, Sindic M, Serghini-Caid H, Elamrani A. Characterization of Sweet Almond Oil Content of Four European Cultivars ( Ferragnes, Ferraduel, Fournat, and Marcona) Recently Introduced in Morocco. SCIENTIFICA 2021; 2021:9141695. [PMID: 34497732 PMCID: PMC8421184 DOI: 10.1155/2021/9141695] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 05/03/2021] [Revised: 08/07/2021] [Accepted: 08/18/2021] [Indexed: 06/13/2023]
Abstract
This study concerns the characterization of oil content and quality indices for almond cultivars (Marcona (Mr), Fournat (Fn), Ferragnes (Fg), and Ferraduel (Fd)) recently introduced into marginal agricultural areas in eastern Morocco. These verities are known for their rusticity and late flowering stage. The analyzed almond oils showed low acidity and peroxide values ranging, respectively, from 0.32 to 0.36% and 1.88 to 3.18 meq O2/kg. Fatty acid (FA) profile revealed a predominance of the unsaturated FA represented essentially by the oleic (56.64-64.03%) and linoleic FA (24.57-29.80%). Triacylglycerol (TAG) analysis allowed the determination of eleven species with a remarkable dominance of trioleylglycerol (OOO: 30%) and dioleyllinoleoylglcerol (OOL: 27.25%). Regarding the minor compounds, the results showed that the total phenol content ranges between 85.33 and 141.66 mg/kg. Concerning the tocopherol content, the studied oils showed richness in these secondary metabolites (408.99-491.77 mg/kg) with a dominance of α-tocopherol. In comparison to their homologues in the Mediterranean area, the evaluated almond oils demonstrated a slight superiority in terms of quality, in particular, to those produced in Spain.
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Affiliation(s)
- Reda Melhaoui
- Laboratory for Agricultural Productions Improvement, Biotechnology and Environment (LAPABE), Faculty of Sciences, University Mohammed First, BP-717, 60000 Oujda, Morocco
| | - Souhayla Kodad
- Laboratory for Agricultural Productions Improvement, Biotechnology and Environment (LAPABE), Faculty of Sciences, University Mohammed First, BP-717, 60000 Oujda, Morocco
| | - Nadia Houmy
- Laboratory for Agricultural Productions Improvement, Biotechnology and Environment (LAPABE), Faculty of Sciences, University Mohammed First, BP-717, 60000 Oujda, Morocco
| | - Kamal Belhaj
- Laboratory for Agricultural Productions Improvement, Biotechnology and Environment (LAPABE), Faculty of Sciences, University Mohammed First, BP-717, 60000 Oujda, Morocco
| | - Farid Mansouri
- Laboratory for Agricultural Productions Improvement, Biotechnology and Environment (LAPABE), Faculty of Sciences, University Mohammed First, BP-717, 60000 Oujda, Morocco
| | - Malika Abid
- Laboratory for Agricultural Productions Improvement, Biotechnology and Environment (LAPABE), Faculty of Sciences, University Mohammed First, BP-717, 60000 Oujda, Morocco
| | - Mohamed Addi
- Laboratory for Agricultural Productions Improvement, Biotechnology and Environment (LAPABE), Faculty of Sciences, University Mohammed First, BP-717, 60000 Oujda, Morocco
| | - Aatika Mihamou
- Laboratory for Agricultural Productions Improvement, Biotechnology and Environment (LAPABE), Faculty of Sciences, University Mohammed First, BP-717, 60000 Oujda, Morocco
| | - Marianne Sindic
- Analysis Quality and Risk Unit, Laboratory of Food Quality and Safety (QSPA), Gembloux Agro-Bio Tech, University of Liège, 5030 Gembloux, Belgium
| | - Hana Serghini-Caid
- Laboratory for Agricultural Productions Improvement, Biotechnology and Environment (LAPABE), Faculty of Sciences, University Mohammed First, BP-717, 60000 Oujda, Morocco
| | - Ahmed Elamrani
- Laboratory for Agricultural Productions Improvement, Biotechnology and Environment (LAPABE), Faculty of Sciences, University Mohammed First, BP-717, 60000 Oujda, Morocco
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3
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Kuo TH, Kuei MS, Hsiao Y, Chung HH, Hsu CC, Chen HJ. Matrix-Assisted Laser Desorption/Ionization Mass Spectrometry Typings of Edible Oils through Spectral Networking of Triacylglycerol Fingerprints. ACS OMEGA 2019; 4:15734-15741. [PMID: 31572877 PMCID: PMC6761802 DOI: 10.1021/acsomega.9b02433] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 07/31/2019] [Accepted: 08/28/2019] [Indexed: 06/10/2023]
Abstract
Adulteration of edible oils by the manufacturers has been found frequently in modern societies. Due to the complexity of the chemical contents in edible oils, it is challenging to quantitatively determine the extent of adulteration and prove the authenticity of edible oils. In this study, a robust and simple MALDI-TOF-MS platform for rapid fingerprinting of triacylglycerols (TAGs) in edible oils was developed, where spectral similarity analysis was performed to quantitatively reveal correlations among edible oils in the chemical level. Specifically, we proposed oil networking, a spectral similarity-based illustration, which enabled reliable classifications of tens of commercial edible oils from vegetable and animal origins. The strategy was superior to traditional multivariate statistics due to its high sensitivity in probing subtle changes in TAG profiles, as further demonstrated by the success in determination of the adulterated lard in a food fraud in Taiwan. Finally, we showed that the platform allowed quantitative assessment of the binary mixture of olive oil and canola oil, which is a common type of olive oil adulteration in the market. Overall, these results suggested a novel strategy for chemical fingerprint-based quality control and authentication of oils in the food industry.
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Affiliation(s)
- Ting-Hao Kuo
- Department
of Chemistry, Institute of Food
Science and Technology, and Graduate Institute of Biomedical Electronics and Bioinformatics, National Taiwan University, Taipei 10617, Taiwan
| | - Min-Shan Kuei
- Department
of Chemistry, Institute of Food
Science and Technology, and Graduate Institute of Biomedical Electronics and Bioinformatics, National Taiwan University, Taipei 10617, Taiwan
| | - Yi Hsiao
- Department
of Chemistry, Institute of Food
Science and Technology, and Graduate Institute of Biomedical Electronics and Bioinformatics, National Taiwan University, Taipei 10617, Taiwan
| | - Hsin-Hsiang Chung
- Department
of Chemistry, Institute of Food
Science and Technology, and Graduate Institute of Biomedical Electronics and Bioinformatics, National Taiwan University, Taipei 10617, Taiwan
| | - Cheng-Chih Hsu
- Department
of Chemistry, Institute of Food
Science and Technology, and Graduate Institute of Biomedical Electronics and Bioinformatics, National Taiwan University, Taipei 10617, Taiwan
| | - Hong-Jhang Chen
- Department
of Chemistry, Institute of Food
Science and Technology, and Graduate Institute of Biomedical Electronics and Bioinformatics, National Taiwan University, Taipei 10617, Taiwan
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4
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Esteki M, Shahsavari Z, Simal-Gandara J. Gas Chromatographic Fingerprinting Coupled to Chemometrics for Food Authentication. FOOD REVIEWS INTERNATIONAL 2019. [DOI: 10.1080/87559129.2019.1649691] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
Affiliation(s)
- M. Esteki
- Department of Chemistry, University of Zanjan, Zanjan, Iran
| | - Z. Shahsavari
- Department of Chemistry, University of Zanjan, Zanjan, Iran
| | - J. Simal-Gandara
- Nutrition and Bromatology Group, Department of Analytical and Food Chemistry, Faculty of Food Science and Technology, University of Vigo – Ourense Campus, Ourense, Spain
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5
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A review on the application of chromatographic methods, coupled to chemometrics, for food authentication. Food Control 2018. [DOI: 10.1016/j.foodcont.2018.06.015] [Citation(s) in RCA: 94] [Impact Index Per Article: 15.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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6
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Kostadinović Veličkovska S, Catalin Moţ A, Mitrev S, Gulaboski R, Brühl L, Mirhosseini H, Silaghi-Dumitrescu R, Matthäus B. Bioactive compounds and "in vitro" antioxidant activity of some traditional and non-traditional cold-pressed edible oils from Macedonia. Journal of Food Science and Technology 2018; 55:1614-1623. [PMID: 29666513 DOI: 10.1007/s13197-018-3050-0] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 01/14/2018] [Accepted: 01/18/2018] [Indexed: 12/13/2022]
Abstract
The bioactive compounds and "in vitro" antioxidant activity measured by three antioxidant assays of some traditional and non-traditional cold-pressed edible oils from Macedonia were object of this study. The fatty acid composition showed dominance of monounsaturated oleic acid in "sweet" and "bitter" apricot kernel oils with percentages of 66.7 ± 0.5 and 57.8 ± 0.3%, respectively. The most dominant fatty acid in paprika seed oil was polyunsaturated linoleic acid with abundance of 69.6 ± 2.3%. The most abundant tocopherol was γ-tocopherol with the highest quantity in sesame seed oil (57.6 ± 0.1 mg/100 g oil). Paprika seed oil, sesame seed oil and sweet apricot oil were the richest source of phytosterols. DPPH assay was the most appropriate for the determination of the antioxidant activity of cold-pressed sunflower oil due to high abundance of α-tocopherol with a level of 22.8 ± 1.1 mg/100 g of oil. TEAC assay is the best for the determination of the antioxidant activity of sesame seed oil and paprika seed oils as the richest sources of phenolic compounds. β-carotene assay was the most suitable assay for oils obtained from high pigmented plant material. Triacylglycerols and phytosterol profiles can be used as useful markers for the origin, variety and purity of the oils.
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Affiliation(s)
- Sanja Kostadinović Veličkovska
- 1Faculty of Chemistry and Chemical Engineering, Babeş-Bolyai University, 11 Arany Janos Str., 400028 Cluj-Napoca, Romania.,2Faculty of Agriculture, University "Goce Delčev", Krste Misirkov bb, 2000 Štip, Macedonia.,3Federal Research Institute for Nutrition and Food, Department for Safety and Quality of Cereals, Max Rubner-Institut, Schützenberg 12, 32756 Detmold, Germany
| | - Augustin Catalin Moţ
- 1Faculty of Chemistry and Chemical Engineering, Babeş-Bolyai University, 11 Arany Janos Str., 400028 Cluj-Napoca, Romania
| | - Saša Mitrev
- 2Faculty of Agriculture, University "Goce Delčev", Krste Misirkov bb, 2000 Štip, Macedonia
| | - Rubin Gulaboski
- 2Faculty of Agriculture, University "Goce Delčev", Krste Misirkov bb, 2000 Štip, Macedonia
| | - Ludger Brühl
- 3Federal Research Institute for Nutrition and Food, Department for Safety and Quality of Cereals, Max Rubner-Institut, Schützenberg 12, 32756 Detmold, Germany
| | - Hamed Mirhosseini
- 4Department of Food Technology, Faculty of Food Science and Technology, University Putra Malaysia (UPM), 43400 Sri Serdang, Selangor Malaysia
| | - Radu Silaghi-Dumitrescu
- 1Faculty of Chemistry and Chemical Engineering, Babeş-Bolyai University, 11 Arany Janos Str., 400028 Cluj-Napoca, Romania
| | - Bertrand Matthäus
- 3Federal Research Institute for Nutrition and Food, Department for Safety and Quality of Cereals, Max Rubner-Institut, Schützenberg 12, 32756 Detmold, Germany
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7
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Qi X, Zhu L, Wang C, Zhang H, Wang L, Qian H. Development of standard fingerprints of naked oats using chromatography combined with principal component analysis and cluster analysis. J Cereal Sci 2017. [DOI: 10.1016/j.jcs.2017.02.009] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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8
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Hou W, Tian Y, Liao T, Huang Y, Tang Z, Wu Y, Duan Y. Development of the mass spectral fingerprint by headspace-solid-phase microextraction-mass spectrometry and chemometric methods for rapid quality control of flavoring essence. Microchem J 2016. [DOI: 10.1016/j.microc.2016.04.011] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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9
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Cuadros-Rodríguez L, Ruiz-Samblás C, Valverde-Som L, Pérez-Castaño E, González-Casado A. Chromatographic fingerprinting: An innovative approach for food 'identitation' and food authentication – A tutorial. Anal Chim Acta 2016; 909:9-23. [DOI: 10.1016/j.aca.2015.12.042] [Citation(s) in RCA: 99] [Impact Index Per Article: 12.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/18/2015] [Revised: 12/17/2015] [Accepted: 12/30/2015] [Indexed: 01/09/2023]
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10
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Kostadinović Veličkovska S, Brühl L, Mitrev S, Mirhosseini H, Matthäus B. Quality evaluation of cold-pressed edible oils from Macedonia. EUR J LIPID SCI TECH 2015. [DOI: 10.1002/ejlt.201400623] [Citation(s) in RCA: 34] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
Affiliation(s)
| | - Ludger Brühl
- Max Rubner-Institut; Working Group for Lipid Research; Detmold Germany
| | - Saša Mitrev
- Faculty of Agriculture; University “Goce Delčev”; Štip Macedonia
| | - Hamed Mirhosseini
- Department of Food Technology; Faculty of Food Science and Technology; Universiti Putra Malaysia; Selangor Malaysia
| | - Bertrand Matthäus
- Max Rubner-Institut; Working Group for Lipid Research; Detmold Germany
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11
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Tian H, Zhan P, Deng Z, Yan H, Zhu X. Development of a flavour fingerprint by GC-MS and GC-O combined with chemometric methods for the quality control of Korla pear (Pyrus serotinaReld). Int J Food Sci Technol 2014. [DOI: 10.1111/ijfs.12584] [Citation(s) in RCA: 21] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Honglei Tian
- Food College of Shihezi University; Shihezi 832000 Xinjiang China
| | - Ping Zhan
- Food College of Shihezi University; Shihezi 832000 Xinjiang China
| | - Zeyuan Deng
- State Key Laboratory of Food Science and Technology; Nanchang University; Nanchang 330047 Guangxi China
| | - Haiyan Yan
- Food College of Shihezi University; Shihezi 832000 Xinjiang China
| | - Xinrong Zhu
- Food College of Shihezi University; Shihezi 832000 Xinjiang China
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