1
|
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.
Collapse
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.
| |
Collapse
|
2
|
Li LF, Shi X, Qi SM, Zhang XT, Fung HY, Li QR, Han QB. Strategies, techniques and applications for food authentication based on carbohydrates: A review. Carbohydr Polym 2024; 344:122533. [PMID: 39218564 DOI: 10.1016/j.carbpol.2024.122533] [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: 05/30/2024] [Revised: 07/09/2024] [Accepted: 07/21/2024] [Indexed: 09/04/2024]
Abstract
The increasing complexity and ubiquity of food processing and the emergence of fraudulent practices have made effective and reliable methods to authenticate food products of utmost importance. Carbohydrates, with various nutritional functions, are abundant in foods and can serve as potential markers for food authentication. However, the complex and diverse structures and properties of carbohydrates, especially polysaccharides, pose challenges. Nonetheless, significant progress has been made in this area. This paper provides an overview of the utilization of carbohydrates in food authentication since 2000, focusing on strategies involving carbohydrate-based markers, carbohydrate profiles, and carbohydrate-protein interaction-based assays. The analytical techniques, applications, challenges and limitations of these strategies are reviewed and discussed. The findings demonstrate that these strategies offer origin verification, quality assessment, adulteration detection, process control, and food species identification. Notably, oligosaccharide analysis has proven effective in food authentication and remains a promising marker, especially for analyzing intricate matrices. The advances in chromatography separation and mass spectrometry identification of isomers and trace amounts of these compounds have facilitated the discovery of such markers. In conclusion, carbohydrate analysis can play a crucial role in food authentication. Future research and development will make the authentication of carbohydrate-rich foods ever more accurate and efficient.
Collapse
Affiliation(s)
- Li-Feng Li
- School of Chinese Medicine, Hong Kong Baptist University, Hong Kong, China
| | - Xi Shi
- School of Chinese Medicine, Hong Kong Baptist University, Hong Kong, China
| | - Si-Min Qi
- School of Chinese Medicine, Hong Kong Baptist University, Hong Kong, China
| | - Xue-Ting Zhang
- School of Chinese Medicine, Hong Kong Baptist University, Hong Kong, China
| | - Hau-Yee Fung
- School of Chinese Medicine, Hong Kong Baptist University, Hong Kong, China
| | - Qian-Ran Li
- School of Chinese Medicine, Hong Kong Baptist University, Hong Kong, China
| | - Quan-Bin Han
- School of Chinese Medicine, Hong Kong Baptist University, Hong Kong, China.
| |
Collapse
|
3
|
Khatun MA, Yoshimura J, Yoshida M, Suzuki Y, Huque R, Kelly SD, Munshi MK. Isotopic characteristics (δ 13C, δ 15N, and δ 18O) of honey from Bangladesh retail markets: Investigating sugar manipulation, botanical and geographical authentication. Food Chem 2024; 435:137612. [PMID: 37801765 DOI: 10.1016/j.foodchem.2023.137612] [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: 06/13/2023] [Revised: 08/02/2023] [Accepted: 09/26/2023] [Indexed: 10/08/2023]
Abstract
The study analyzed stable isotope composition (carbon, nitrogen, oxygen) of Bangladesh origin monofloral and multifloral honey for the first time to identify the C-4plant sugar adulteration, botanical and geographical differentiation. The C-4 sugar content (11.90 to 86.61%) using carbon isotope values of whole honey and protein extractidentified18% adulterated honeys.Whereas 82% honey have been detected as authentic with the δ13C ranges from -24.86 to -29.26‰ and the C-4 sugar values ranges from -6.75 to 5.67%. The chemometric approach using carbon and nitrogen isotopesvalues revealed discrimination among floral types of Bangladeshi authentic honeys indicating the influence of botanical source on isotopic composition. Canonical discriminant analysis (CDA) of C and N isotopes showed geographic distinction among Bangladeshi and overseas origin honeys. It is notable that the black seed honeys were correctly classified with the CDA analysis representing this type as unique Bangladesh brand as New Zealand manuka honey.
Collapse
Affiliation(s)
- Mst Afifa Khatun
- Food Safety and Quality Analysis Division, Institute of Food and Radiation Biology, Atomic Energy Research Establishment, Bangladesh Atomic Energy Commission, Dhaka, Bangladesh.
| | - Junya Yoshimura
- Department of Food Science and Technology, Nippon Veterinary and Life Science University, Tokyo, Japan.
| | - Mitsuru Yoshida
- Department of Food Science and Technology, Nippon Veterinary and Life Science University, Tokyo, Japan.
| | - Yaeko Suzuki
- Advanced Analysis Center, National Agriculture and Food Research Organization, Tsukuba, Japan.
| | - Roksana Huque
- Food Safety and Quality Analysis Division, Institute of Food and Radiation Biology, Atomic Energy Research Establishment, Bangladesh Atomic Energy Commission, Dhaka, Bangladesh.
| | - Simon D Kelly
- Food Safety & Control Laboratory, Joint FAO/IAEA Centre of Nuclear Techniques in Food and Agriculture, International Atomic Energy Agency, Vienna International Centre, Wagramer Strasse 5, P.O. Box 100, 1400 Vienna, Austria.
| | - M Kamruzzaman Munshi
- Food Safety and Quality Analysis Division, Institute of Food and Radiation Biology, Atomic Energy Research Establishment, Bangladesh Atomic Energy Commission, Dhaka, Bangladesh.
| |
Collapse
|
4
|
Chien HJ, Zheng YF, Wang WC, Kuo CY, Hsu YM, Lai CC. Determination of adulteration, geographical origins, and species of food by mass spectrometry. MASS SPECTROMETRY REVIEWS 2023; 42:2273-2323. [PMID: 35652168 DOI: 10.1002/mas.21780] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/17/2021] [Revised: 04/07/2022] [Accepted: 04/12/2022] [Indexed: 06/15/2023]
Abstract
Food adulteration, mislabeling, and fraud, are rising global issues. Therefore, a number of precise and reliable analytical instruments and approaches have been proposed to ensure the authenticity and accurate labeling of food and food products by confirming that the constituents of foodstuffs are of the kind and quality claimed by the seller and manufacturer. Traditional techniques (e.g., genomics-based methods) are still in use; however, emerging approaches like mass spectrometry (MS)-based technologies are being actively developed to supplement or supersede current methods for authentication of a variety of food commodities and products. This review provides a critical assessment of recent advances in food authentication, including MS-based metabolomics, proteomics and other approaches.
Collapse
Affiliation(s)
- Han-Ju Chien
- Institute of Molecular Biology, National Chung Hsing University, Taichung, Taiwan
| | - Yi-Feng Zheng
- Institute of Molecular Biology, National Chung Hsing University, Taichung, Taiwan
| | - Wei-Chen Wang
- Institute of Molecular Biology, National Chung Hsing University, Taichung, Taiwan
| | - Cheng-Yu Kuo
- Institute of Molecular Biology, National Chung Hsing University, Taichung, Taiwan
| | - Yu-Ming Hsu
- Institute of Molecular Biology, National Chung Hsing University, Taichung, Taiwan
| | - Chien-Chen Lai
- Institute of Molecular Biology, National Chung Hsing University, Taichung, Taiwan
- Graduate Institute of Chinese Medical Science, China Medical University, Taichung, Taiwan
- Advanced Plant Biotechnology Center, National Chung Hsing University, Taichung, Taiwan
- Ph.D. Program in Translational Medicine, National Chung Hsing University, Taichung, Taiwan
- Rong Hsing Research Center For Translational Medicine, National Chung Hsing University, Taichung, Taiwan
| |
Collapse
|
5
|
Mattoli L, Pelucchini C, Fiordelli V, Burico M, Gianni M, Zambaldi I. Natural complex substances: From molecules to the molecular complexes. Analytical and technological advances for their definition and differentiation from the corresponding synthetic substances. PHYTOCHEMISTRY 2023; 215:113790. [PMID: 37487919 DOI: 10.1016/j.phytochem.2023.113790] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/28/2023] [Revised: 07/06/2023] [Accepted: 07/11/2023] [Indexed: 07/26/2023]
Abstract
Natural complex substances (NCSs) are a heterogeneous family of substances that are notably used as ingredients in several products classified as food supplements, medical devices, cosmetics and traditional medicines, according to the correspondent regulatory framework. The compositions of NCSs vary widely and hundreds to thousands of compounds can be present at the same time. A key concept is that NCSs are much more than the simple sum of the compounds that constitute them, in fact some emerging phenomena are the result of the supramolecular interaction of the constituents of the system. Therefore, close attention should be paid to produce and characterize these systems. Today many natural compounds are produced by chemical synthesis and are intentionally added to NCSs, or to formulated natural products, to enhance their properties, lowering their production costs. Market analysis shows a tendency of people to use products made with NCSs and, currently, products made with ingredients of natural origin only are not conveniently distinguishable from those containing compounds of synthetic origin. Furthermore, the uncertainty of the current European regulatory framework does not allow consumers to correctly differentiate and identify products containing only ingredients of natural origin. The high demand for specific and effective NCSs and their high-cost offer on the market, create the conditions to economically motivated sophistications, characterized by the addition of a cheap material to a more expensive one, just to increase profit. This type of practice can concern both the addition of less valuable natural materials and the addition of pure artificial compounds with the same structure as those naturally present. In this scenario, it becomes essential for producers of natural products to have advanced analytical techniques to evaluate the effective naturalness of NCSs. In fact, synthetically obtained compounds are not identical to their naturally occurring counterparts, due to the isotopic composition or chirality, as well as the presence of different trace metabolites (since pure substances in nature do not exist). For this reason, in this review, the main analytical tests that can be performed to differentiate natural compounds from their synthetic counterparts will be highlighted and the main analytical technologies will be described. At the same time, the main fingerprint techniques useful for characterizing the complexity of the NCSs, also allowing their identification and quali-quantitative evaluation, will be described. Furthermore, NCSs can be produced through different manufacturing processes, not all of which are on the same level of quality. In this review the most suitable technologies for green processes that operate according to physical extraction principles will be presented, as according to the authors they are the ones that come closest to creating more life-cycle compatible NCSs and that are well suited to the European green deal, a strategy with the aim of transforming the EU into a sustainable and resource-efficient society by 2050.
Collapse
Affiliation(s)
- Luisa Mattoli
- Innovation & Medical Science, Aboca SpA, Sansepolcro, AR, Italy.
| | | | | | - Michela Burico
- Innovation & Medical Science, Aboca SpA, Sansepolcro, AR, Italy
| | - Mattia Gianni
- Innovation & Medical Science, Aboca SpA, Sansepolcro, AR, Italy
| | - Ilaria Zambaldi
- Innovation & Medical Science, Aboca SpA, Sansepolcro, AR, Italy
| |
Collapse
|
6
|
Biswas A, Naresh KS, Jaygadkar SS, Chaudhari SR. Enabling honey quality and authenticity with NMR and LC-IRMS based platform. Food Chem 2023; 416:135825. [PMID: 36924528 DOI: 10.1016/j.foodchem.2023.135825] [Citation(s) in RCA: 7] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/06/2022] [Revised: 12/22/2022] [Accepted: 02/27/2023] [Indexed: 03/04/2023]
Abstract
Honey has been known for economically motivated adulteration around the world, because of its high demand and short supply. As consequence increasing honey production using the deliberate addition of sugar syrups while claiming a fictitious origin and diversifying it to increase its value. Generally, honey testing is supervised by a set of guidelines and quality parameters to ensure its quality and authenticity. As per the many regulatory bodies, current honey scams have been challenging to identify with conventional methods, so quality control labs require sophisticated technology. With these paradigm shifts, the aim of the present review is focused on the authenticity of honey through two important cutting-edge methods viz LC-IRMS and NMR. The LC-IRMS aids in the detection of added C3 and C4 sugars. Whereas NMR has provided a potent solution by allowing the classification of botanical varieties and geographical origin along with the quantification of a set of quality parameters in a single experiment.
Collapse
Affiliation(s)
- Anisha Biswas
- Department of Plantation Products, Spice and Flavor Technology, CSIR-Central Food Technological Research Institute, Mysore, Karnataka 570020, India; Academy of Scientific and Innovative Research (AcSIR), Ghaziabad 201002, India
| | - K S Naresh
- Department of Plantation Products, Spice and Flavor Technology, CSIR-Central Food Technological Research Institute, Mysore, Karnataka 570020, India; Academy of Scientific and Innovative Research (AcSIR), Ghaziabad 201002, India
| | | | - Sachin R Chaudhari
- Department of Plantation Products, Spice and Flavor Technology, CSIR-Central Food Technological Research Institute, Mysore, Karnataka 570020, India; Academy of Scientific and Innovative Research (AcSIR), Ghaziabad 201002, India.
| |
Collapse
|
7
|
Liu H, Nie J, Liu Y, Wadood SA, Rogers KM, Yuan Y, Gan RY. A review of recent compound-specific isotope analysis studies applied to food authentication. Food Chem 2023; 415:135791. [PMID: 36868070 DOI: 10.1016/j.foodchem.2023.135791] [Citation(s) in RCA: 10] [Impact Index Per Article: 10.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/28/2022] [Revised: 02/17/2023] [Accepted: 02/21/2023] [Indexed: 02/27/2023]
Abstract
Compound-specific stable isotope analysis (CSIA) of food products is a relatively new and novel technique used to authenticate food and detect adulteration. This paper provides a review of recent on-line and off-line CSIA applications of plant and animal origin foods, essential oils and plant extracts. Different food discrimination techniques, applications, scope, and recent studies are discussed. CSIA δ13C values are widely used to verify geographical origin, organic production, and adulteration. The δ15N values of individual amino acids and nitrate fertilizers have proven effective to authenticate organic foods, while δ2H and δ18O values are useful to link food products with local precipitation for geographical origin verification. Most CSIA techniques focus on fatty acids, amino acids, monosaccharides, disaccharides, organic acids, and volatile compounds enabling more selective and detailed origin and authentication information than bulk isotope analyses.. In conclusion, CSIA has a stronger analytical advantage for the authentication of food compared to bulk stable isotope analysis, especially for honey, beverages, essential oils, and processed foods.
Collapse
Affiliation(s)
- Hongyan Liu
- Research Center for Plants and Human Health, Institute of Urban Agriculture, Chinese Academy of Agricultural Sciences, Chengdu National Agricultural Science & Technology Center, Chengdu 610213, China.
| | - Jing Nie
- State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-products, Institute of Agro-Products Safety and Nutrition, Zhejiang Academy of Agricultural Sciences, Hangzhou 310021, China
| | - Yi Liu
- Research Center for Plants and Human Health, Institute of Urban Agriculture, Chinese Academy of Agricultural Sciences, Chengdu National Agricultural Science & Technology Center, Chengdu 610213, China
| | - Syed Abdul Wadood
- State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-products, Institute of Agro-Products Safety and Nutrition, Zhejiang Academy of Agricultural Sciences, Hangzhou 310021, China
| | - Karyne M Rogers
- State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-products, Institute of Agro-Products Safety and Nutrition, Zhejiang Academy of Agricultural Sciences, Hangzhou 310021, China; National Isotope Centre, GNS Science, Lower Hutt 5040, New Zealand
| | - Yuwei Yuan
- State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-products, Institute of Agro-Products Safety and Nutrition, Zhejiang Academy of Agricultural Sciences, Hangzhou 310021, China.
| | - Ren-You Gan
- Singapore Institute of Food and Biotechnology Innovation (SIFBI), Agency for Science, Technology and Research (A*STAR), 31 Biopolis Way, Singapore 138669, Singapore.
| |
Collapse
|
8
|
Yücel P, Güçlü H, Mert Y, Yalçın F, Ocak SB. Detection of adulteration using statistical methods over carbon isotope ratios in carob, grape, fig and mulberry pekmez. J Food Compost Anal 2023. [DOI: 10.1016/j.jfca.2022.104979] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/05/2022]
|
9
|
Abstract
Food adulteration is the purposeful act of decreasing the quality of food goods offered for sale, whether by adding or replacing inferior substances or by the removal of some valuable ingredient. A limited number of studies have explored the knowledge, attitudes and practices (KAPs) concerning food adulteration in Lebanon. The objectives of the present study were to determine the knowledge, attitudes and practices of identifying adulteration in the process of food purchase by Lebanese adult consumers, and to identify factors associated with food adulteration. An online survey (n = 499) was administered among Lebanese adults aged 18 years and above. Results showed that the majority had a low food adulteration knowledge score (73.1%). During shopping, fewer than half of the participants checked the ingredients (42%) and nutrition facts label (33.9%). Regression analyses showed that six predictors were significantly associated with participants’ knowledge scores including gender, age, marital status, education (undergraduate and master degree) and employment status (student). The results of this study show that knowledge and practices of identifying adulteration in the process of food purchase by consumers are lacking among most respondents. Increasing knowledge, awareness and motivation to identify food adulteration products during food shopping will empower consumers to improve buying practices, especially for the public with a lower level of education.
Collapse
|
10
|
Rapid Identification of Fupenzi (Rubus chingii Hu) and Its Adulteration by AuNP Visualization. J FOOD QUALITY 2022. [DOI: 10.1155/2022/6278549] [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
Fupenzi (Rubus chingii Hu) is a dried and immature fruit in East China, which has effects of nourishing kidneys, solidifying essence, and otherwise. Because Fupenzi was often adulterated and replaced with inferior things, this paper had researched Fupenzi and its adulterant raspberry. A new type of visible sensor was constructed by using Au nanoparticles (AuNPs), which was modified by the surface-active agent and combined with the ultraviolet-visible (UV-vis) spectrum technology. It was found that the change in particle size after the interaction of AuNPs and adulterants will lead to color change. In this paper, the RGB (red, green, and blue) values of the solution were extracted to correlate the color with the concentration of adulterants, and the relationship between the absorption peak intensity and the concentration of adulterants was established. The results showed that the intensity of an absorption peak is related to adulteration concentration, and the color of the solution changed from red to gray as the particle size changed. The visual sensor constructed based on the above principle is a fast and precise method to detect adulteration with different concentrations, which has a potential application value in real-time and rapid detection of Fupenzi’s quality.
Collapse
|
11
|
Perini M, Bontempo L. Liquid Chromatography coupled to Isotope Ratio Mass Spectrometry (LC-IRMS): A review. Trends Analyt Chem 2022. [DOI: 10.1016/j.trac.2021.116515] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
|