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Vinothkanna A, Dar OI, Liu Z, Jia AQ. Advanced detection tools in food fraud: A systematic review for holistic and rational detection method based on research and patents. Food Chem 2024; 446:138893. [PMID: 38432137 DOI: 10.1016/j.foodchem.2024.138893] [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: 12/02/2023] [Revised: 02/15/2024] [Accepted: 02/26/2024] [Indexed: 03/05/2024]
Abstract
Modern food chain supply management necessitates the dire need for mitigating food fraud and adulterations. This holistic review addresses different advanced detection technologies coupled with chemometrics to identify various types of adulterated foods. The data on research, patent and systematic review analyses (2018-2023) revealed both destructive and non-destructive methods to demarcate a rational approach for food fraud detection in various countries. These intricate hygiene standards and AI-based technology are also summarized for further prospective research. Chemometrics or AI-based techniques for extensive food fraud detection are demanded. A systematic assessment reveals that various methods to detect food fraud involving multiple substances need to be simple, expeditious, precise, cost-effective, eco-friendly and non-intrusive. The scrutiny resulted in 39 relevant experimental data sets answering key questions. However, additional research is necessitated for an affirmative conclusion in food fraud detection system with modern AI and machine learning approaches.
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Affiliation(s)
- Annadurai Vinothkanna
- School of Life and Health Sciences, Hainan University, Haikou 570228, China; Hainan General Hospital, Hainan Affiliated Hospital of Hainan Medical University, Haikou 570311, China.
| | - Owias Iqbal Dar
- School of Chemistry and Chemical Engineering, Hainan University, Haikou 570228, China
| | - Zhu Liu
- School of Life and Health Sciences, Hainan University, Haikou 570228, China.
| | - Ai-Qun Jia
- Hainan General Hospital, Hainan Affiliated Hospital of Hainan Medical University, Haikou 570311, China.
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2
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Streule S, Freimüller Leischtfeld S, Galler M, Motzer D, Poulose-Züst M, Miescher Schwenninger S. Variations in Ecuadorian Cocoa Fermentation and Drying at Two Locations: Implications for Quality and Sensory. Foods 2023; 13:137. [PMID: 38201165 PMCID: PMC10778537 DOI: 10.3390/foods13010137] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/01/2023] [Revised: 12/25/2023] [Accepted: 12/28/2023] [Indexed: 01/12/2024] Open
Abstract
In Ecuador, various processes are applied during cocoa post-harvesting. This study, therefore, explored fermentation parameters across two locations with 2-7 independent runs, focusing on temperature, microbial counts, pH during fermentation and drying, and their impact on cocoa bean quality. Factors including fermentation devices (jute bags, plastic bags, and wooden boxes), pre-drying, turning during fermentation, fermentation duration, and drying temperature were investigated. Fermenting in plastic bags without pre-drying or turning and fermenting in jute bags for only 40 ± 2.0 h yielded low maximal fermentation temperatures Tmax (31.1 ± 0.4 °C and 37.6 ± 1.8 °C), leading to bitter, astringent, woody, and earthy cocoa liquor. Longer fermentation (63 ± 6 h) in wooden boxes with turning (Wt) and in jute bags with pre-drying and turning (Jpt) achieved the highest Tmax of 46.5 ± 2.0 °C, and a more acidic cocoa liquor, particularly in Wt (both locations) and Jpt (location E). Therefore, it is recommended to ferment for a minimum duration from day 1 to 4 (63 ± 6 h), whether using plastic bags (with mandatory pre-drying) or jute bags (with or without pre-drying or turning). Furthermore, this study underscores the risks associated with excessively high drying temperatures (up to 95.2 ± 13.7 °C) and specific dryer types, which can falsify cut-tests and introduce unwanted burnt-roasted off-flavors in the cocoa liquor.
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Affiliation(s)
- Stefanie Streule
- ZHAW Zurich University of Applied Sciences, Institute of Food and Beverage Innovation, Food Biotechnology Research Group, 8820 Wädenswil, Switzerland; (S.S.); (S.F.L.); (D.M.); (M.P.-Z.)
| | - Susette Freimüller Leischtfeld
- ZHAW Zurich University of Applied Sciences, Institute of Food and Beverage Innovation, Food Biotechnology Research Group, 8820 Wädenswil, Switzerland; (S.S.); (S.F.L.); (D.M.); (M.P.-Z.)
| | - Martina Galler
- Lindt & Sprüngli, Seestrasse 204, 8802 Kilchberg, Switzerland;
| | - Dominik Motzer
- ZHAW Zurich University of Applied Sciences, Institute of Food and Beverage Innovation, Food Biotechnology Research Group, 8820 Wädenswil, Switzerland; (S.S.); (S.F.L.); (D.M.); (M.P.-Z.)
| | - Monja Poulose-Züst
- ZHAW Zurich University of Applied Sciences, Institute of Food and Beverage Innovation, Food Biotechnology Research Group, 8820 Wädenswil, Switzerland; (S.S.); (S.F.L.); (D.M.); (M.P.-Z.)
| | - Susanne Miescher Schwenninger
- ZHAW Zurich University of Applied Sciences, Institute of Food and Beverage Innovation, Food Biotechnology Research Group, 8820 Wädenswil, Switzerland; (S.S.); (S.F.L.); (D.M.); (M.P.-Z.)
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Aslam R, Sharma SR, Kaur J, Panayampadan AS, Dar OI. A systematic account of food adulteration and recent trends in the non-destructive analysis of food fraud detection. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2023. [DOI: 10.1007/s11694-023-01846-3] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/18/2023]
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La-Rostami F, Wax N, Druschka M, Adams E, Albert C, Fischer M. In Vitro CRISPR-Cpf1 Assay for Differentiation of Fine and Bulk Cocoa ( Theobroma cacao L.). JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2022; 70:8819-8826. [PMID: 35786882 DOI: 10.1021/acs.jafc.2c02537] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/15/2023]
Abstract
Cocoa cultivation is dominated by the clone "Colleción Castro Naranjal 51" (CCN-51). In contrast, CCN-51 is the expensive and aromatic fine cocoa "Arriba Nacional" from Ecuador. The differences in the overall quality of the beans and in the prices show that it is necessary to develop a rapid and accurate method to distinguish these varieties and prevent food fraud. To this end, we used a CRISPR-Cpf1 assay suitable for AT-rich targets such as the chloroplast genome (cpGenome). SNPs in cocoa plastid genomes were selected to replace the canonical PAM sequence of Cpf1 (5'-TTTV-3'). We developed two assay systems to digest both Arriba and CCN-51. The results were tested qualitatively by agarose gel electrophoresis and quantitatively by capillary gel electrophoresis. Using the assay described here, we were able to reliably detect admixtures of 5% CCN-51 (P < 0.01) and 10% Arriba (P < 0.05). The application to processed cocoa products was also successful.
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Affiliation(s)
- Farshad La-Rostami
- Hamburg School of Food Science, Institute of Food Chemistry, University of Hamburg, Grindelallee 117, 20146 Hamburg, Germany
| | - Nils Wax
- Hamburg School of Food Science, Institute of Food Chemistry, University of Hamburg, Grindelallee 117, 20146 Hamburg, Germany
| | - Michael Druschka
- Hamburg School of Food Science, Institute of Food Chemistry, University of Hamburg, Grindelallee 117, 20146 Hamburg, Germany
| | - Elena Adams
- Hamburg School of Food Science, Institute of Food Chemistry, University of Hamburg, Grindelallee 117, 20146 Hamburg, Germany
| | - Chenyang Albert
- Hamburg School of Food Science, Institute of Food Chemistry, University of Hamburg, Grindelallee 117, 20146 Hamburg, Germany
| | - Markus Fischer
- Hamburg School of Food Science, Institute of Food Chemistry, University of Hamburg, Grindelallee 117, 20146 Hamburg, Germany
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Vizcaino‐Almeida CR, Guajardo‐Flores D, Caroca‐Cáceres R, Serna‐Saldívar SO, Briones‐García M, Lazo‐Vélez MA. Non‐conventional fermentation at laboratory scale of cocoa beans: Using probiotic microorganisms and substitution of mucilage by fruit pulps. Int J Food Sci Technol 2022. [DOI: 10.1111/ijfs.15757] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
Affiliation(s)
- Camila R. Vizcaino‐Almeida
- Grupos Estratégicos de investigación en Ciencia y Tecnología de Alimentos y Nutrición Industrial (GEICA‐UDA) Universidad del Azuay Av. 24 de mayo 7‐77 y Hernán Malo Apartado 01.01.981 Cuenca Ecuador
| | - Daniel Guajardo‐Flores
- Tecnológico de Monterrey Centro de Biotecnología FEMSA, Escuela de Ingeniería y Ciencias Av. Eugenio Garza Sada 2501 Sur C.P. 64849 Monterrey NL México
| | - Rodrigo Caroca‐Cáceres
- Grupos Estratégicos de investigación en Ciencia y Tecnología de Alimentos y Nutrición Industrial (GEICA‐UDA) Universidad del Azuay Av. 24 de mayo 7‐77 y Hernán Malo Apartado 01.01.981 Cuenca Ecuador
| | - Sergio O. Serna‐Saldívar
- Tecnológico de Monterrey Centro de Biotecnología FEMSA, Escuela de Ingeniería y Ciencias Av. Eugenio Garza Sada 2501 Sur C.P. 64849 Monterrey NL México
| | - Miriam Briones‐García
- Grupos Estratégicos de investigación en Ciencia y Tecnología de Alimentos y Nutrición Industrial (GEICA‐UDA) Universidad del Azuay Av. 24 de mayo 7‐77 y Hernán Malo Apartado 01.01.981 Cuenca Ecuador
| | - Marco A. Lazo‐Vélez
- Grupos Estratégicos de investigación en Ciencia y Tecnología de Alimentos y Nutrición Industrial (GEICA‐UDA) Universidad del Azuay Av. 24 de mayo 7‐77 y Hernán Malo Apartado 01.01.981 Cuenca Ecuador
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Jaimez RE, Barragan L, Fernández-Niño M, Wessjohann LA, Cedeño-Garcia G, Sotomayor Cantos I, Arteaga F. Theobroma cacao L. cultivar CCN 51: a comprehensive review on origin, genetics, sensory properties, production dynamics, and physiological aspects. PeerJ 2022; 10:e12676. [PMID: 35036091 PMCID: PMC8742540 DOI: 10.7717/peerj.12676] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/03/2021] [Accepted: 12/02/2021] [Indexed: 01/07/2023] Open
Abstract
Many decades of improvement in cacao have aided to obtain cultivars with characteristics of tolerance to diseases, adaptability to different edaphoclimatic conditions, and higher yields. In Ecuador, as a result of several breeding programs, the clone CCN 51 was obtained, which gradually expanded through the cacao-production regions of Ecuador, Colombia, Brazil and Peru. Recognized for its high yield and adaptability to different regions and environments, it has become one of the most popular clones for breeding programs and cultivation around the world. This review aims to summarize the current evidence on the origin, genetics, morphological, volatile compounds, and organoleptic characteristics of this clone. Physiological evidence, production dynamics, and floral biology are also included to explain the high yield of CCN 51. Thus, characteristics such as osmotic adjustment, long pollen longevity, and fruit formation are further discussed and associated with high production at the end of the dry period. Finally, the impact of this popular clone on the current and future cacao industry will be discussed highlighting the major challenges for flavor enhancement and its relevance as a platform for the identification of novel genetic markers for cultivar improvement in breeding programs.
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Affiliation(s)
- Ramon E. Jaimez
- Facultad de Ingeniería Agronómica, Universidad Técnica de Manabí, Manabí, Ecuador
| | | | - Miguel Fernández-Niño
- Department of Bioorganic Chemistry, Leibniz-Institute of Plant Biochemistry, Halle (Saale), Germany
| | - Ludger A. Wessjohann
- Department of Bioorganic Chemistry, Leibniz-Institute of Plant Biochemistry, Halle (Saale), Germany
| | - George Cedeño-Garcia
- Facultad de Ingeniería Agronómica, Universidad Técnica de Manabí, Manabí, Ecuador
| | - Ignacio Sotomayor Cantos
- Estación Experimental Tropical Pichilingue, Instituto Nacional de Investigaciones Agropecuarias (INIAP), Los Ríos, Ecuador
| | - Francisco Arteaga
- Facultad de Ingeniería Agronómica, Universidad Técnica de Manabí, Manabí, Ecuador
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Cruz-Tirado J, Fernández Pierna JA, Rogez H, Barbin DF, Baeten V. Authentication of cocoa (Theobroma cacao) bean hybrids by NIR-hyperspectral imaging and chemometrics. Food Control 2020. [DOI: 10.1016/j.foodcont.2020.107445] [Citation(s) in RCA: 26] [Impact Index Per Article: 6.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/11/2022]
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Stagnati L, Soffritti G, Martino M, Bortolini C, Lanubile A, Busconi M, Marocco A. Cocoa beans and liquor fingerprinting: A real case involving SSR profiling of CCN51 and “Nacional” varieties. Food Control 2020. [DOI: 10.1016/j.foodcont.2020.107392] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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Díaz-Valderrama JR, Leiva-Espinoza ST, Aime MC. The History of Cacao and Its Diseases in the Americas. PHYTOPATHOLOGY 2020; 110:1604-1619. [PMID: 32820671 DOI: 10.1094/phyto-05-20-0178-rvw] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/11/2023]
Abstract
Cacao is a commodity crop from the tropics cultivated by about 6 million smallholder farmers. The tree, Theobroma cacao, originated in the Upper Amazon where it was domesticated ca. 5450 to 5300 B.P. From this center of origin, cacao was dispersed and cultivated in Mesoamerica as early as 3800 to 3000 B.P. After the European conquest of the Americas (the 1500s), cacao cultivation intensified in several loci, primarily Mesoamerica, Trinidad, Venezuela, and Ecuador. It was during the colonial period that cacao diseases began emerging as threats to production. One early example is the collapse of the cacao industry in Trinidad in the 1720s, attributed to an unknown disease referred to as the "blast". Trinidad would resurface as a production center due to the discovery of the Trinitario genetic group, which is still widely used in breeding programs around the world. However, a resurgence of diseases like frosty pod rot during the republican period (the late 1800s and early 1900s) had profound impacts on other centers of Latin American production, especially in Venezuela and Ecuador, shifting the focus of cacao production southward, to Bahia, Brazil. Production in Bahia was, in turn, dramatically curtailed by the introduction of witches' broom disease in the late 1980s. Today, most of the world's cacao production occurs in West Africa and parts of Asia, where the primary Latin American diseases have not yet spread. In this review, we discuss the history of cacao cultivation in the Americas and how that history has been shaped by the emergence of diseases.
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Affiliation(s)
- Jorge R Díaz-Valderrama
- Department of Botany and Plant Pathology, Purdue University, West Lafayette, IN 47907, U.S.A
| | - Santos T Leiva-Espinoza
- Instituto de Investigación para el Desarrollo Sustentable de Ceja de Selva, Universidad Nacional Toribio Rodríguez de Mendoza de Amazonas, Chachapoyas, Amazonas, Perú
| | - M Catherine Aime
- Department of Botany and Plant Pathology, Purdue University, West Lafayette, IN 47907, U.S.A
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He Y, Bai X, Xiao Q, Liu F, Zhou L, Zhang C. Detection of adulteration in food based on nondestructive analysis techniques: a review. Crit Rev Food Sci Nutr 2020; 61:2351-2371. [PMID: 32543218 DOI: 10.1080/10408398.2020.1777526] [Citation(s) in RCA: 36] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/14/2023]
Abstract
In recent years, people pay more and more attention to food quality and safety, which are significantly relating to human health. Food adulteration is a world-wide concerned issue relating to food quality and safety, and it is difficult to be detected. Modern detection techniques (high performance liquid chromatography, gas chromatography-mass spectrometer, etc.) can accurately identify the types and concentrations of adulterants in different food types. However, the characteristics as expensive, low efficient and complex sample preparation and operation limit the use of these techniques. The rapid, nondestructive and accurate detection techniques of food adulteration is of great and urgent demand. This paper introduced the principles, advantages and disadvantages of the nondestructive analysis techniques and reviewed the applications of these techniques in food adulteration screen in recent years. Differences among these techniques, differences on data interpretation and future prospects were also discussed.
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Affiliation(s)
- Yong He
- College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou, Zhejiang, China.,Ministry of Agriculture and Rural Affairs, Key Laboratory of Spectroscopy Sensing, Hangzhou, Zhejiang, China
| | - Xiulin Bai
- College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou, Zhejiang, China.,Ministry of Agriculture and Rural Affairs, Key Laboratory of Spectroscopy Sensing, Hangzhou, Zhejiang, China
| | - Qinlin Xiao
- College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou, Zhejiang, China.,Ministry of Agriculture and Rural Affairs, Key Laboratory of Spectroscopy Sensing, Hangzhou, Zhejiang, China
| | - Fei Liu
- College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou, Zhejiang, China.,Ministry of Agriculture and Rural Affairs, Key Laboratory of Spectroscopy Sensing, Hangzhou, Zhejiang, China
| | - Lei Zhou
- College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou, Zhejiang, China.,Ministry of Agriculture and Rural Affairs, Key Laboratory of Spectroscopy Sensing, Hangzhou, Zhejiang, China
| | - Chu Zhang
- College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou, Zhejiang, China.,Ministry of Agriculture and Rural Affairs, Key Laboratory of Spectroscopy Sensing, Hangzhou, Zhejiang, China
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