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Aslam N, Fatima R, Altemimi AB, Ahmad T, Khalid S, Hassan SA, Aadil RM. Overview of industrial food fraud and authentication through chromatography technique and its impact on public health. Food Chem 2024; 460:140542. [PMID: 39079380 DOI: 10.1016/j.foodchem.2024.140542] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/31/2024] [Revised: 07/09/2024] [Accepted: 07/18/2024] [Indexed: 09/05/2024]
Abstract
Food fraud is widespread nowadays in the food products supply chain, from raw materials processing to the final product and during storage and transport. The most frequent fraud is practiced in staple food commodities like cereals. Their origin, variety, genotype, and bioactive compounds are altered to deceive consumers. Similarly, in various food sectors like beverage, baking, and confectionary, items like melamine, flour improver, and food colors are used in the market to temple consumers. To tackle food fraud and authentication, non-destructive techniques are being used. These techniques have limitations like lack of standardization, interference from multiple absorbing species, ambiguous results, and time-consuming to perform, depending on the type, size, and location of the system proved difficult to quantify the samples of adulteration. Chromatography has been introduced as an effective technique. It serves to safeguard public health due to its detection capabilities. Chromatography proved a crucial tool against fraudulent practices to preserve consumer trust.
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Affiliation(s)
- Nabila Aslam
- National Institute of Food Science and Technology, University of Agriculture, Faisalabad 38000, Pakistan
| | - Rida Fatima
- National Institute of Food Science and Technology, University of Agriculture, Faisalabad 38000, Pakistan
| | - Ammar B Altemimi
- Food Science Department, College of Agriculture, University of Basrah, Basrah 61004, Iraq
| | - Talha Ahmad
- National Institute of Food Science and Technology, University of Agriculture, Faisalabad 38000, Pakistan
| | - Samran Khalid
- National Institute of Food Science and Technology, University of Agriculture, Faisalabad 38000, Pakistan
| | - Syed Ali Hassan
- National Institute of Food Science and Technology, University of Agriculture, Faisalabad 38000, Pakistan
| | - Rana Muhammad Aadil
- National Institute of Food Science and Technology, University of Agriculture, Faisalabad 38000, Pakistan.
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D’Arrigo P, Rossato LAM, Strini A, Serra S. From Waste to Value: Recent Insights into Producing Vanillin from Lignin. Molecules 2024; 29:442. [PMID: 38257355 PMCID: PMC10818928 DOI: 10.3390/molecules29020442] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/22/2023] [Revised: 01/11/2024] [Accepted: 01/12/2024] [Indexed: 01/24/2024] Open
Abstract
Vanillin, one of the most widely used and appreciated flavoring agents worldwide, is the main constituent of vanilla bean extract, obtained from the seed pods of various members belonging to the Orchidaceae family. Due to the great demand in the food confectionery industry, as well as in the perfume industry, medicine, and more, the majority of vanillin used today is produced synthetically, and only less than one percent of the world's vanilla flavoring market comes directly from the traditional natural sources. The increasing global demand for vanillin requires alternative and overall sustainable new production methods, and the recovery from biobased polymers, like lignin, is an environmentally friendly alternative to chemical synthesis. The present review provides firstly an overview of the different types of vanillin, followed by a description of the main differences between natural and synthetic vanillin, their preparation, the market of interest, and the authentication issues and the related analytical techniques. Then, the review explores the real potentialities of lignin for vanillin production, presenting firstly the well-assessed classical methods and moving towards the most recent promising approaches through chemical, biotechnological and photocatalytic methodologies, together with the challenges and the principal issues associated with each technique.
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Affiliation(s)
- Paola D’Arrigo
- Department of Chemistry, Materials and Chemical Engineering “Giulio Natta”, Politecnico di Milano, p.zza Leonardo da Vinci 32, 20133 Milan, Italy
- Istituto di Scienze e Tecnologie Chimiche “Giulio Natta”, Consiglio Nazionale delle Ricerche (SCITEC-CNR), via Luigi Mancinelli 7, 20131 Milan, Italy;
| | - Letizia A. M. Rossato
- Department of Chemistry, Materials and Chemical Engineering “Giulio Natta”, Politecnico di Milano, p.zza Leonardo da Vinci 32, 20133 Milan, Italy
| | - Alberto Strini
- Istituto per le Tecnologie della Costruzione, Consiglio Nazionale delle Ricerche (ITC-CNR), via Lombardia 49, 20098 San Giuliano Milanese, Italy;
| | - Stefano Serra
- Istituto di Scienze e Tecnologie Chimiche “Giulio Natta”, Consiglio Nazionale delle Ricerche (SCITEC-CNR), via Luigi Mancinelli 7, 20131 Milan, Italy;
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Gafner S, Blumenthal M, Foster S, Cardellina JH, Khan IA, Upton R. Botanical Ingredient Forensics: Detection of Attempts to Deceive Commonly Used Analytical Methods for Authenticating Herbal Dietary and Food Ingredients and Supplements. JOURNAL OF NATURAL PRODUCTS 2023; 86:460-472. [PMID: 36716213 PMCID: PMC9972475 DOI: 10.1021/acs.jnatprod.2c00929] [Citation(s) in RCA: 15] [Impact Index Per Article: 15.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/17/2022] [Indexed: 05/30/2023]
Abstract
Botanical ingredients are used widely in phytomedicines, dietary/food supplements, functional foods, and cosmetics. Products containing botanical ingredients are popular among many consumers and, in the case of herbal medicines, health professionals worldwide. Government regulatory agencies have set standards (collectively referred to as current Good Manufacturing Practices, cGMPs) with which suppliers and manufacturers must comply. One of the basic requirements is the need to establish the proper identity of crude botanicals in whole, cut, or powdered form, as well as botanical extracts and essential oils. Despite the legal obligation to ensure their authenticity, published reports show that a portion of these botanical ingredients and products are adulterated. Most often, such adulteration is carried out for financial gain, where ingredients are intentionally substituted, diluted, or "fortified" with undisclosed lower-cost ingredients. While some of the adulteration is easily detected with simple laboratory assays, the adulterators frequently use sophisticated schemes to mimic the visual aspects and chemical composition of the labeled botanical ingredient in order to deceive the analytical methods that are used for authentication. This review surveys the commonly used approaches for botanical ingredient adulteration and discusses appropriate test methods for the detection of fraud based on publications by the ABC-AHP-NCNPR Botanical Adulterants Prevention Program, a large-scale international program to inform various stakeholders about ingredient and product adulteration. Botanical ingredients at risk of adulteration include, but are not limited to, the essential oils of lavender (Lavandula angustifolia, Lamiaceae), rose (Rosa damascena, Rosaceae), sandalwood (Santalum album, Santalaceae), and tea tree (Melaleuca alternifolia, Myrtaceae), plus the extracts of bilberry (Vaccinium myrtillus, Ericaceae) fruit, cranberry (Vaccinium macrocarpon, Ericaceae) fruit, elder (Sambucus nigra, Viburnaceae) berry, eleuthero (Eleutherococcus senticosus, Araliaceae) root, ginkgo (Ginkgo biloba, Ginkgoaceae) leaf, grape (Vitis vinifera, Vitaceae) seed, saw palmetto (Serenoa repens, Arecaceae) fruit, St. John's wort (Hypericum perforatum, Hypericaceae) herb, and turmeric (Curcuma longa, Zingiberaceae) root/rhizome, among numerous others.
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Affiliation(s)
- Stefan Gafner
- American
Botanical Council, Austin, Texas 78714, United States
| | - Mark Blumenthal
- American
Botanical Council, Austin, Texas 78714, United States
| | - Steven Foster
- Steven Foster
Group, Eureka Springs, Arkansas 72632, United States
| | | | - Ikhlas A. Khan
- National
Center for Natural Products Research, University
of Mississippi, University, Mississippi 38677, United States
| | - Roy Upton
- American
Herbal Pharmacopoeia, Scotts
Valley, California 95067, United States
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Discrimination and quantification of adulterated edible bird's nest based on their improved cohesion stable isotope ratios. Food Control 2022. [DOI: 10.1016/j.foodcont.2022.109111] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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Brooks C, Parr L, Smith JM, Buchanan D, Snioch D, Hebishy E. A review of food fraud and food authenticity across the food supply chain, with an examination of the impact of the COVID-19 pandemic and Brexit on food industry. Food Control 2021. [DOI: 10.1016/j.foodcont.2021.108171] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/03/2023]
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Portaluri V, Thomas F, Jamin E, Lorandel B, Silvestre V, Akoka S, Remaud GS. Vanillin isotopic intramolecular 13C profile through polarization transfer NMR pulse sequence and statistical modelling. Food Control 2021. [DOI: 10.1016/j.foodcont.2021.108345] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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Pironti C, Ricciardi M, Motta O, Camin F, Bontempo L, Proto A. Application of 13C Quantitative NMR Spectroscopy to Isotopic Analyses for Vanillin Authentication Source. Foods 2021; 10:foods10112635. [PMID: 34828916 PMCID: PMC8625575 DOI: 10.3390/foods10112635] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/12/2021] [Revised: 10/27/2021] [Accepted: 10/28/2021] [Indexed: 11/30/2022] Open
Abstract
The carbon stable isotope ratio (δ13C) is a valuable chemical parameter in the investigation of the geographic origin, quality, and authenticity of foods. The aim of this study is the evaluation of the feasibility of 13C-NMR (Nuclear Magnetic Resonance) spectroscopy to determine the carbon stable isotope ratio, at natural abundance, of small organic molecules, such as vanillin, without the use of IRMS (Isotope Ratio Mass Spectrometry). The determination of vanillin origin is an active task of research, and differentiating between its natural and artificial forms is important to guarantee the quality of food products. To reach our goal, nine vanillin samples were analyzed using both 13C quantitative NMR spectroscopy (under optimized experimental conditions) and IRMS, and the obtained δ13C values were compared using statistical analysis (linear regression, Bland–Altman plot, and ANOVA (analysis of variance)). The results of our study show that 13C-NMR spectroscopy can be used as a valuable alternative methodology to determine the bulk carbon isotope ratio and to identify the origin of vanillin. This makes it attractive for the analysis in the same experiment of site-specific and total isotope effects for testing authenticity, quality, and typicality of food samples. Moreover, the improvement of NMR spectroscopy makes it possible to avoid the influence of additives on carbon stable isotope ratio analysis and to clearly identify fraud and falsification in commercial samples.
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Affiliation(s)
- Concetta Pironti
- Department of Medicine and Surgery, University of Salerno, via S. Allende, 84081 Baronissi, SA, Italy; (C.P.); (M.R.)
| | - Maria Ricciardi
- Department of Medicine and Surgery, University of Salerno, via S. Allende, 84081 Baronissi, SA, Italy; (C.P.); (M.R.)
| | - Oriana Motta
- Department of Medicine and Surgery, University of Salerno, via S. Allende, 84081 Baronissi, SA, Italy; (C.P.); (M.R.)
- Correspondence: ; Tel.: +39-089963083
| | - Federica Camin
- Fondazione Edmund Mach, Research and Innovation Center, Food Quality and Nutrition Department, 38010 San Michele all’Adige, TN, Italy; (F.C.); (L.B.)
- Centre Agriculture Food Environment C3A, University of Trento, 38010 San Michele all’Adige, TN, Italy
- International Atomic Energy Agency, IAEA, International Centre, P.O. Box 100, A-1400 Vienna, Austria
| | - Luana Bontempo
- Fondazione Edmund Mach, Research and Innovation Center, Food Quality and Nutrition Department, 38010 San Michele all’Adige, TN, Italy; (F.C.); (L.B.)
| | - Antonio Proto
- Department of Chemistry and Biology, University of Salerno, via Giovanni Paolo II 132, 84084 Fisciano, SA, Italy;
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Cormick J, Carter JF, Currie T, Matheson C, Cresswell SL. A survey of novel MDA and MDMA precursors by isotope ratio mass spectrometry. Forensic Chem 2021. [DOI: 10.1016/j.forc.2021.100341] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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