1
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Schivazappa C, Simoncini N, Pinna A, Faccioli A, Zambonelli P, Virgili R. Zinc-protoporphyrin formation in nitrite-free Parma Ham and its relationship with intrinsic parameters and red color profile of processed hams. Meat Sci 2024; 213:109477. [PMID: 38492321 DOI: 10.1016/j.meatsci.2024.109477] [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: 10/25/2023] [Revised: 02/26/2024] [Accepted: 02/29/2024] [Indexed: 03/18/2024]
Abstract
A total of 134 fresh hams, assayed for Ferrochelatase (FeCH) activity and ultimate pH (pH48), were processed in compliance with the procedures established for PDO Parma ham and finally, analyzed for salt, moisture, Zinc Protoporphyrin IX (ZnPP), heme, iron and zinc contents, and proteolysis index (PI). The variation in ZnPP content was related to the intrinsic parameters of fresh and matured hams by a Partial Least Square Regression model. The most favorable factors on the formation of ZnPP were total iron content (representative of the initial hemoprotein content), and FeCH activity, demonstrating the main role played by these raw matter-specific predictors in the long matured dry-cured hams. To a lesser extent, zinc content and pH48 were involved with a positive and negative role, respectively. Salt content and PI of matured hams showed an inhibitory and a favorable influence, respectively, toward the ZnPP formation. Principal Component Analysis showed the associations between the sensory red color profile and the physicochemical traits of matured hams. The red color intensity increased in agreement with the red-violet and red-pink hues scores. The formation of a high amount of ZnPP was associated with the increased perception of the red-violet shade, with a lower lightness (L*) and Hue angle (h°). Moisture increase contributed to the shift in color perception to red-pink, while marked progress in PI strengthened the perception of the red-brown shade. ZnPP and final heme favored the red color of matured hams, although a high concentration of these pigments increased in particular the red-violet perception.
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Affiliation(s)
- Cristina Schivazappa
- SSICA - Stazione Sperimentale per l'Industria delle Conserve Alimentari, Viale Faustino Tanara 31/A, 43121 Parma, Italy.
| | - Nicoletta Simoncini
- SSICA - Stazione Sperimentale per l'Industria delle Conserve Alimentari, Viale Faustino Tanara 31/A, 43121 Parma, Italy.
| | - Anna Pinna
- SSICA - Stazione Sperimentale per l'Industria delle Conserve Alimentari, Viale Faustino Tanara 31/A, 43121 Parma, Italy.
| | - Angela Faccioli
- SSICA - Stazione Sperimentale per l'Industria delle Conserve Alimentari, Viale Faustino Tanara 31/A, 43121 Parma, Italy.
| | - Paolo Zambonelli
- Dipartimento di Scienze e Tecnologie Agroalimentari (DISTAL), Alma Mater Studiorum University of Bologna, Viale Fanin 46, I-40127 Bologna, Italy.
| | - Roberta Virgili
- SSICA - Stazione Sperimentale per l'Industria delle Conserve Alimentari, Viale Faustino Tanara 31/A, 43121 Parma, Italy.
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2
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Horacek M, Lage M, Vakhlu J. Exploring the Potential of 87Sr/ 86Sr Isotope Ratio with Strontium and Rubidium Levels to Assess the Geographic Origin of Saffron. Foods 2023; 12:2830. [PMID: 37569099 PMCID: PMC10416822 DOI: 10.3390/foods12152830] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/14/2023] [Revised: 07/14/2023] [Accepted: 07/19/2023] [Indexed: 08/13/2023] Open
Abstract
Saffron is regarded as the most expensive spice, mainly because of its laborious harvest. Only a few countries dominate the global saffron market, with Iran producing by far the most saffron, and the saffron production of all other countries thus being much smaller. However, the respective national production (not only of saffron) is usually preferred by local consumers with respect to foreign products and often has a higher price. Cases of saffron with mislabeled geographic origin have repeatedly occurred. Thus, to protect local saffron production, control of the declared geographic origin is required. In the present case, differentiation of the geographic origin by 87Sr/86Sr is performed. The results show the saffron of several countries of origin to vary within the range of marine carbonates; however, saffron samples of Moroccan and Indian origin mainly show elevated 87Sr/86Sr values. Within the Indian saffron samples, one sample from Kishtwar Valley can be differentiated from the Kashmir saffron samples. The results are thus promising, especially when using the combination of Sr and Rb concentrations to differentiate geographic origin whenever the regions are of homogenous bedrock geology within and of different geology between the regions. However, the reported findings need to be checked and confirmed by further and additional saffron samples.
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Affiliation(s)
- Micha Horacek
- BLT Wieselburg, Rottenhauserstr. 1, 3250 Wieselburg, Austria
- Department of Lithospheric Research, Vienna University, 1090 Vienna, Austria
| | - Mounira Lage
- National Institute of Agronomique Research (INRA), Rabat 10000, Morocco
| | - Jyoti Vakhlu
- School of Biotechnology, University of Jammu, Jammu 18006, India;
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3
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Varrà MO, Zanardi E, Serra M, Conter M, Ianieri A, Ghidini S. Isotope Fingerprinting as a Backup for Modern Safety and Traceability Systems in the Animal-Derived Food Chain. Molecules 2023; 28:molecules28114300. [PMID: 37298773 DOI: 10.3390/molecules28114300] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/09/2023] [Revised: 05/19/2023] [Accepted: 05/22/2023] [Indexed: 06/12/2023] Open
Abstract
In recent years, due to the globalization of food trade and certified agro-food products, the authenticity and traceability of food have received increasing attention. As a result, opportunities for fraudulent practices arise, highlighting the need to protect consumers from economic and health damages. In this regard, specific analytical techniques have been optimized and implemented to support the integrity of the food chain, such as those targeting different isotopes and their ratios. This review article explores the scientific progress of the last decade in the study of the isotopic identity card of food of animal origin, provides the reader with an overview of its application, and focuses on whether the combination of isotopes with other markers increases confidence and robustness in food authenticity testing. To this purpose, a total of 135 studies analyzing fish and seafood, meat, eggs, milk, and dairy products, and aiming to examine the relation between isotopic ratios and the geographical provenance, feeding regime, production method, and seasonality were reviewed. Current trends and major research achievements in the field were discussed and commented on in detail, pointing out advantages and drawbacks typically associated with this analytical approach and arguing future improvements and changes that need to be made to recognize it as a standard and validated method for fraud mitigation and safety control in the sector of food of animal origin.
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Affiliation(s)
- Maria Olga Varrà
- Department of Food and Drug, University of Parma, 43126 Parma, Italy
| | - Emanuela Zanardi
- Department of Food and Drug, University of Parma, 43126 Parma, Italy
| | - Matteo Serra
- Department of Food and Drug, University of Parma, 43126 Parma, Italy
| | - Mauro Conter
- Department of Veterinary Science, University of Parma, 43126 Parma, Italy
| | - Adriana Ianieri
- Department of Food and Drug, University of Parma, 43126 Parma, Italy
| | - Sergio Ghidini
- Department of Food and Drug, University of Parma, 43126 Parma, Italy
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4
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Horacek M. δ 34S and Geochemical Analyses for the Determination of, and Discrimination between, Salt Samples of Different Geographic Origin: A Feasibility Study. Foods 2023; 12:foods12081572. [PMID: 37107367 PMCID: PMC10138183 DOI: 10.3390/foods12081572] [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: 03/01/2023] [Revised: 03/22/2023] [Accepted: 04/03/2023] [Indexed: 04/29/2023] Open
Abstract
The geographic origin of salt is usually regarded as unimportant, as it is a one-quality product produced in vast quantities. However, certain salt brands, especially sea salt (fleur de sel), are sold at significantly higher prices. Thus, it is necessary to control the declared geographic origin of salt. Such controls are already frequently carried out for foodstuffs, but salt is an inorganic commodity. Thus, δ34S analysis combined with element concentration analysis was carried out. The results show very similar δ34S values for all sea salt samples, which is to be expected due to the homogenous marine δ34S value. Still, slightly higher values have been found in Mediterranean salt samples. Rock salt samples show differing δ34S values depending on the time they were formed, and if the salt samples are of marine or terrestrial origin. Terrestrial/continental salt samples are characterized by elemental patterns significantly differing from marine ones. However, within marine samples (sea salt and rock salt) there also exist differences enabling the differentiation of samples.
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Affiliation(s)
- Micha Horacek
- AIT-Austrian Institute of Technology GmbH, Konrad-Lorenz-Straße 24, 3430 Tulln, Austria
- Department of Lithospheric Research, Vienna University, Josef Holaubek-Platz 2, 1090 Vienna, Austria
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5
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Mazarakioti EC, Zotos A, Thomatou AA, Kontogeorgos A, Patakas A, Ladavos A. Inductively Coupled Plasma-Mass Spectrometry (ICP-MS), a Useful Tool in Authenticity of Agricultural Products' and Foods' Origin. Foods 2022; 11:foods11223705. [PMID: 36429296 PMCID: PMC9689705 DOI: 10.3390/foods11223705] [Citation(s) in RCA: 11] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/11/2022] [Revised: 11/11/2022] [Accepted: 11/15/2022] [Indexed: 11/19/2022] Open
Abstract
Fraudulent practices are the first and foremost concern of food industry, with significant consequences in economy and human's health. The increasing demand for food has led to food fraud by replacing, mixing, blending, and mislabeling products attempting to increase the profits of producers and companies. Consequently, there was the rise of a multidisciplinary field which encompasses a large number of analytical techniques aiming to trace and authenticate the origins of agricultural products, food and beverages. Among the analytical strategies have been developed for the authentication of geographical origin of foodstuff, Inductively Coupled Plasma Mass Spectrometry (ICP-MS) increasingly dominates the field as a robust, accurate, and highly sensitive technique for determining the inorganic elements in food substances. Inorganic elements are well known for evaluating the nutritional composition of food products while it has been shown that they are considered as possible tracers for authenticating the geographical origin. This is based on the fact that the inorganic component of identical food type originating from different territories varies due to the diversity of matrix composition. The present systematic literature review focusing on gathering the research has been done up-to-date on authenticating the geographical origin of agricultural products and foods by utilizing the ICP-MS technique. The first part of the article is a tutorial about food safety/control and the fundaments of ICP-MS technique, while in the second part the total research review is discussed.
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Affiliation(s)
- Eleni C. Mazarakioti
- Department of Food Science and Technology, University of Patras, 30100 Agrinio, Greece
- Correspondence: (E.C.M.); (A.L.); Tel.: +30-26410-74126 (A.L.)
| | - Anastasios Zotos
- Department of Sustainable Agriculture, University of Patras, 30100 Agrinio, Greece
| | - Anna-Akrivi Thomatou
- Department of Food Science and Technology, University of Patras, 30100 Agrinio, Greece
| | - Achilleas Kontogeorgos
- Department of Agriculture, International Hellenic University, 57001 Thessaloniki, Greece
| | - Angelos Patakas
- Department of Food Science and Technology, University of Patras, 30100 Agrinio, Greece
| | - Athanasios Ladavos
- Department of Food Science and Technology, University of Patras, 30100 Agrinio, Greece
- Correspondence: (E.C.M.); (A.L.); Tel.: +30-26410-74126 (A.L.)
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6
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Dalle S, Snoeck C, Sengeløv A, Salesse K, Hlad M, Annaert R, Boonants T, Boudin M, Capuzzo G, Gerritzen CT, Goderis S, Sabaux C, Stamataki E, Vercauteren M, Veselka B, Warmenbol E, De Mulder G. Strontium isotopes and concentrations in cremated bones suggest an increased salt consumption in Gallo-Roman diet. Sci Rep 2022; 12:9280. [PMID: 35660749 PMCID: PMC9166795 DOI: 10.1038/s41598-022-12880-4] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/10/2021] [Accepted: 05/16/2022] [Indexed: 11/09/2022] Open
Abstract
The high temperatures reached during cremation lead to the destruction of organic matter preventing the use of traditional isotopic methods for dietary reconstructions. Still, strontium isotope (87Sr/86Sr) and concentration ([Sr]) analyses of cremated human remains offer a novel way to assess changing consumption patterns in past populations that practiced cremation, as evidenced by a large amount of new data obtained from Metal Ages and Gallo-Roman human remains from Destelbergen, Belgium. The Gallo-Roman results show significantly higher [Sr] and a narrower interquartile range in 87Sr/86Sr (0.7093–0.7095), close to the value of modern-day seawater (0.7092). This contrasts with the Metal Ages results, which display lower concentrations and a wider range in 87Sr/86Sr (0.7094–0.7098). This typical Sr signature is also reflected in other sites and is most likely related to an introduction of marine Sr in the form of salt as a food preservative (e.g. salt-rich preserved meat, fish and fish sauce). Paradoxically, this study highlights caution is needed when using 87Sr/86Sr for palaeomobility studies in populations with high salt consumption.
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Affiliation(s)
- Sarah Dalle
- Department of Archaeology, Ghent University, Sint-Pietersnieuwstraat 35, 9000, Ghent, Belgium. .,Maritime Cultures Research Institute, Department of Art Sciences and Archaeology, Vrije Universiteit Brussel, Pleinlaan 2, 1050, Brussels, Belgium.
| | - Christophe Snoeck
- Maritime Cultures Research Institute, Department of Art Sciences and Archaeology, Vrije Universiteit Brussel, Pleinlaan 2, 1050, Brussels, Belgium.,Analytical, Environmental and Geo-Chemistry, Department of Chemistry, Vrije Universiteit Brussel, Pleinlaan 2, 1050, Brussels, Belgium.,G-Time Laboratory, Department of Geosciences, Environment and Society (DGES), Université Libre de Bruxelles, CP160/02, Avenue F.D. Roosevelt 50, 1050, Brussels, Belgium
| | - Amanda Sengeløv
- Department of Archaeology, Ghent University, Sint-Pietersnieuwstraat 35, 9000, Ghent, Belgium.,Anthropology and Human Genetics, Department of Biology of Organisms and Ecology, Université Libre de Bruxelles, CP192, Avenue F.D. Roosevelt 50, 1050, Brussels, Belgium
| | - Kevin Salesse
- Department of Anthropology, Faculty of Science, Masaryk University, Kotlářská 2, 611 37, Brno, Czech Republic
| | - Marta Hlad
- Maritime Cultures Research Institute, Department of Art Sciences and Archaeology, Vrije Universiteit Brussel, Pleinlaan 2, 1050, Brussels, Belgium.,Anthropology and Human Genetics, Department of Biology of Organisms and Ecology, Université Libre de Bruxelles, CP192, Avenue F.D. Roosevelt 50, 1050, Brussels, Belgium
| | - Rica Annaert
- Maritime Cultures Research Institute, Department of Art Sciences and Archaeology, Vrije Universiteit Brussel, Pleinlaan 2, 1050, Brussels, Belgium.,Flemish Heritage Agency, Havenlaan 88/5, 1000, Brussels, Belgium
| | - Tom Boonants
- Analytical, Environmental and Geo-Chemistry, Department of Chemistry, Vrije Universiteit Brussel, Pleinlaan 2, 1050, Brussels, Belgium
| | - Mathieu Boudin
- Radiocarbon Dating Lab, Royal Institute for Cultural Heritage, Jubelpark 1, 1000, Brussels, Belgium
| | - Giacomo Capuzzo
- Anthropology and Human Genetics, Department of Biology of Organisms and Ecology, Université Libre de Bruxelles, CP192, Avenue F.D. Roosevelt 50, 1050, Brussels, Belgium
| | - Carina T Gerritzen
- Maritime Cultures Research Institute, Department of Art Sciences and Archaeology, Vrije Universiteit Brussel, Pleinlaan 2, 1050, Brussels, Belgium.,Analytical, Environmental and Geo-Chemistry, Department of Chemistry, Vrije Universiteit Brussel, Pleinlaan 2, 1050, Brussels, Belgium
| | - Steven Goderis
- Analytical, Environmental and Geo-Chemistry, Department of Chemistry, Vrije Universiteit Brussel, Pleinlaan 2, 1050, Brussels, Belgium
| | - Charlotte Sabaux
- Department of Archaeology, Ghent University, Sint-Pietersnieuwstraat 35, 9000, Ghent, Belgium.,Maritime Cultures Research Institute, Department of Art Sciences and Archaeology, Vrije Universiteit Brussel, Pleinlaan 2, 1050, Brussels, Belgium.,Anthropology and Human Genetics, Department of Biology of Organisms and Ecology, Université Libre de Bruxelles, CP192, Avenue F.D. Roosevelt 50, 1050, Brussels, Belgium
| | - Elisavet Stamataki
- Maritime Cultures Research Institute, Department of Art Sciences and Archaeology, Vrije Universiteit Brussel, Pleinlaan 2, 1050, Brussels, Belgium.,Anthropology and Human Genetics, Department of Biology of Organisms and Ecology, Université Libre de Bruxelles, CP192, Avenue F.D. Roosevelt 50, 1050, Brussels, Belgium
| | - Martine Vercauteren
- Anthropology and Human Genetics, Department of Biology of Organisms and Ecology, Université Libre de Bruxelles, CP192, Avenue F.D. Roosevelt 50, 1050, Brussels, Belgium
| | - Barbara Veselka
- Maritime Cultures Research Institute, Department of Art Sciences and Archaeology, Vrije Universiteit Brussel, Pleinlaan 2, 1050, Brussels, Belgium
| | - Eugène Warmenbol
- Centre de Recherches en Archéologie Et Patrimoine, Department of History, Arts, and Archaeology, Université Libre de Bruxelles, CP133, Avenue F.D. Roosevelt 50, 1050, Brussels, Belgium
| | - Guy De Mulder
- Department of Archaeology, Ghent University, Sint-Pietersnieuwstraat 35, 9000, Ghent, Belgium
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7
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Determination of 87Sr/86Sr isotopic ratio in olive oil and pomace using multicollector-ICPMS; analysis of pomace residues as a simpler approach for determination of 87Sr/86Sr ratio in olive oil with low Sr content. J Food Compost Anal 2022. [DOI: 10.1016/j.jfca.2022.104675] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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8
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Cellier R, Bérail S, Barre J, Epova E, Ronzani AL, Van Leeuwen C, Milcent S, Ors P, Donard OFX. Specificity and Origin of the Stability of the Sr Isotopic Ratio in Champagne Wines. Molecules 2021; 26:molecules26165104. [PMID: 34443696 PMCID: PMC8400214 DOI: 10.3390/molecules26165104] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/08/2021] [Revised: 07/23/2021] [Accepted: 07/27/2021] [Indexed: 11/18/2022] Open
Abstract
The 87Sr/86Sr ratio of 39 Champagnes from six different brands, originating from the whole “Appellation d’Origine Contrôlée” (AOC) Champagne was analyzed to establish a possible relation with the geographical origin. Musts (i.e., grape juice) and base wines were also analyzed to study the evolution of the Sr isotopic ratio during the elaboration process of sparkling wine. The results demonstrate that there is a very homogeneous Sr isotopic ratio (87Sr/86Sr = 0.70812, n = 37) and a narrow span of variability (2σ = 0.00007, n = 37). Moreover, the Sr concentrations in Champagnes have also low variability, which can be in part explained by the homogeneity of the bedrock in the AOC Champagne. Measurements of the 87Sr/86Sr ratio from musts and base wines show that blending during Champagne production plays a major role in the limited variability observed. Further, the 87Sr/86Sr of the musts were closely linked to the 87Sr/86Sr ratio of the vineyard soil. It appears that the 87Sr/86Sr of the product does not change during the elaboration process, but its variability decreases throughout the process due to blending. Both the homogeneity of the soil composition in the Champagne AOC and the blending process during the wine making process with several blending steps at different stages account for the unique and stable Sr isotopic signature of the Champagne wines.
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Affiliation(s)
- Robin Cellier
- Institut des Sciences Analytiques et de Physicochimie Pour l’Environnement et les Matériaux, UMR CNRS 5254, Hélioparc, 2 Avenue P. Angot, 64053 Pau, France; (S.B.); (A.-L.R.)
- MHCS, 20 Avenue de Champagne, 51200 Epernay, France; (S.M.); (P.O.)
- Correspondence: (R.C.); (O.F.X.D.)
| | - Sylvain Bérail
- Institut des Sciences Analytiques et de Physicochimie Pour l’Environnement et les Matériaux, UMR CNRS 5254, Hélioparc, 2 Avenue P. Angot, 64053 Pau, France; (S.B.); (A.-L.R.)
| | - Julien Barre
- Advanced Isotopic Analysis, Hélioparc, 2 Avenue P. Angot, 64053 Pau, France; (J.B.); (E.E.)
| | - Ekaterina Epova
- Advanced Isotopic Analysis, Hélioparc, 2 Avenue P. Angot, 64053 Pau, France; (J.B.); (E.E.)
| | - Anne-Laure Ronzani
- Institut des Sciences Analytiques et de Physicochimie Pour l’Environnement et les Matériaux, UMR CNRS 5254, Hélioparc, 2 Avenue P. Angot, 64053 Pau, France; (S.B.); (A.-L.R.)
| | - Cornelis Van Leeuwen
- EGFV, Bordeaux Sciences Agro, INRAE, ISVV, Université de Bordeaux, 33882 Villenave d’Ornon, France;
| | | | - Patrick Ors
- MHCS, 20 Avenue de Champagne, 51200 Epernay, France; (S.M.); (P.O.)
| | - Olivier F. X. Donard
- Institut des Sciences Analytiques et de Physicochimie Pour l’Environnement et les Matériaux, UMR CNRS 5254, Hélioparc, 2 Avenue P. Angot, 64053 Pau, France; (S.B.); (A.-L.R.)
- Correspondence: (R.C.); (O.F.X.D.)
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9
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Dimitrakopoulou ME, Vantarakis A. Does Traceability Lead to Food Authentication? A Systematic Review from A European Perspective. FOOD REVIEWS INTERNATIONAL 2021. [DOI: 10.1080/87559129.2021.1923028] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/08/2022]
Affiliation(s)
| | - Apostolos Vantarakis
- Department of Public Health, Medical School, University of Patras, Patras, Greece
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10
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Varrà MO, Husáková L, Patočka J, Ghidini S, Zanardi E. Classification of transformed anchovy products based on the use of element patterns and decision trees to assess traceability and country of origin labelling. Food Chem 2021; 360:129790. [PMID: 33971507 DOI: 10.1016/j.foodchem.2021.129790] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/31/2020] [Revised: 04/02/2021] [Accepted: 04/09/2021] [Indexed: 10/21/2022]
Abstract
Quadrupole inductively coupled plasma mass spectrometry (Q-ICP-MS) and direct mercury analysis were used to determine the elemental composition of 180 transformed (salt-ripened) anchovies from three different fishing areas before and after packaging. To this purpose, four decision trees-based algorithms, corresponding to C5.0, classification and regression trees (CART), chi-squareautomatic interaction detection (CHAID), and quick unbiased efficient statistical tree (QUEST) were applied to the elemental datasets to find the most accurate data mining procedure to achieve the ultimate goal of fish origin prediction. Classification rules generated by the trained CHAID model optimally identified unlabelled testing bulk anchovies (93.9% F-score) by using just 6 out of 52 elements (As, K, P, Cd, Li, and Sr). The finished packaged product was better modelled by the QUEST algorithm which recognised the origin of anchovies with F-score of 97.7%, considering the information carried out by 5 elements (B, As, K. Cd, and Pd). Results obtained suggested that the traceability system in the fishery sector may be supported by simplified machine learning techniques applied to a limited but effective number of inorganic predictors of origin.
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Affiliation(s)
- Maria Olga Varrà
- Department of Food and Drug, University of Parma, Parma Via del Taglio, 10, Parma 43126, Italy.
| | - Lenka Husáková
- Department of Analytical Chemistry, Faculty of Chemical Technology, University of Pardubice, Studentská 573 HB/D, Pardubice CZ-532 10, Czech Republic.
| | - Jan Patočka
- Department of Analytical Chemistry, Faculty of Chemical Technology, University of Pardubice, Studentská 573 HB/D, Pardubice CZ-532 10, Czech Republic.
| | - Sergio Ghidini
- Department of Food and Drug, University of Parma, Parma Via del Taglio, 10, Parma 43126, Italy.
| | - Emanuela Zanardi
- Department of Food and Drug, University of Parma, Parma Via del Taglio, 10, Parma 43126, Italy.
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11
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González-Martín MI, Escuredo O, Hernández-Jiménez M, Revilla I, Vivar-Quintana AM, Martínez-Martín I, Hernández-Ramos P. Prediction of stable isotopes and fatty acids in subcutaneous fat of Iberian pigs by means of NIR: A comparison between benchtop and portable systems. Talanta 2021; 224:121817. [PMID: 33379042 DOI: 10.1016/j.talanta.2020.121817] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/27/2020] [Revised: 10/22/2020] [Accepted: 10/26/2020] [Indexed: 11/26/2022]
Abstract
The potential of a portable Near Infrared spectrophotometer compared with that of NIR benchtop equipment is assessed to determine the13C/12C relationship of stable isotopes and the fatty acid content. 105 samples of subcutaneous fat of Iberian pigs collected at the time of their slaughter have been analyzed. The analysis of stable isotopes and gas chromatography were the methods of reference used. The samples were analyzed without prior handling (portable and benchtop NIR) and after extracting the fat (benchtop NIR). The results show that with the portable equipment it is possible to determine δ13C (‰), 12 fatty acids, and 5 summations of fatty acids (SFA, MUFA, PUFA, w3, and w6), while with the benchtop NIR equipment it is possible to measure δ13C (‰), 16 fatty acids, and the 5 summationsof fatty acids. The correlation coefficients of the portable equipment were slightly lower than those of the NIR benchtop equipment.
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Affiliation(s)
- María Inmaculada González-Martín
- Analytical Chemistry, Nutrition and Bromatology, University of Salamanca Calle Plaza de los Caidos s/n, Salamanca, 37008, Spain.
| | - Olga Escuredo
- Plant Biology and Soil Sciences. Faculty of Sciences, University of Vigo, As Lagoas, Ourense, 32004, Spain
| | - Miriam Hernández-Jiménez
- Food Technology, University of Salamanca Escuela Politécnica Superior de Zamora, Avenida Requejo 33, Zamora, 49022, Spain
| | - Isabel Revilla
- Food Technology, University of Salamanca Escuela Politécnica Superior de Zamora, Avenida Requejo 33, Zamora, 49022, Spain
| | - Ana Ma Vivar-Quintana
- Food Technology, University of Salamanca Escuela Politécnica Superior de Zamora, Avenida Requejo 33, Zamora, 49022, Spain
| | - Iván Martínez-Martín
- Food Technology, University of Salamanca Escuela Politécnica Superior de Zamora, Avenida Requejo 33, Zamora, 49022, Spain
| | - Pedro Hernández-Ramos
- Graphic Expression in Engineering, University of Salamanca Escuela Politécnica Superior de Zamora, Avenida Requejo 33, Zamora, 49022, Spain
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12
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Epova EN, Bérail S, Séby F, Vacchina V, Bareille G, Médina B, Sarthou L, Donard OF. Strontium elemental and isotopic signatures of Bordeaux wines for authenticity and geographical origin assessment. Food Chem 2019; 294:35-45. [DOI: 10.1016/j.foodchem.2019.04.068] [Citation(s) in RCA: 28] [Impact Index Per Article: 5.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/23/2018] [Revised: 04/15/2019] [Accepted: 04/18/2019] [Indexed: 12/20/2022]
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Chemometric tools for determining site-specific elemental and strontium isotopic fingerprints in raw and salted sturgeon caviar. Eur Food Res Technol 2019. [DOI: 10.1007/s00217-019-03363-4] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/27/2022]
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