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Khan MR, Ibrahim RR, Duralim M, Omer M, Haq S. Laser-induced breakdown spectroscopy (LIBS) of animal fat (lard): Efficient sample preparation for onsite analysis and influence of sample temperature on the signal intensity and plasma parameters. Heliyon 2024; 10:e30447. [PMID: 38720720 PMCID: PMC11077037 DOI: 10.1016/j.heliyon.2024.e30447] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/07/2023] [Revised: 04/25/2024] [Accepted: 04/26/2024] [Indexed: 05/12/2024] Open
Abstract
We report an efficient sample preparation method (freezing) for onsite fat and meat analysis via a specially designed thermoelectric cooling and temperature-controlling system. This investigation also focused on the effect of phase change on the sensitivity and reproducibility of LIBS emission signals and plasma parameters. The plasma emissions of animal fats (lard) were recorded when the sample was frozen (-2 °C), fluid (15 °C), and in a liquid state (37 °C) with a thermoelectric cooling system. At each temperature, the plasma emissions were acquired at laser pulse energy from 50 to 300 mJ and detector gate delay (DGD) from 0.5 to 5 μs. With increasing sample temperature, the DGD, where the optical emission intensity reached a maximum, decreased. At a laser pulse energy of 200 mJ and a sample temperature of -2 °C, the emission signals increased fourfold, the signal-to-noise ratio (SNR) improved tenfold, and the self-absorption in the emission lines decreased significantly. The repeatability of the emission signals and plasma parameters of frozen and liquid fat samples was determined using the relative standard deviation (RSD) of Se I (473.08 nm) and K I (766.48 nm) emission lines. The RSDs of the emission signals improved from 40 to 18 % and 37 to 16 %, whereas the shot-to-shot RSDs of the electron temperature and electron number density get improved from 11 to 6 % and 12 to 6.8 %, respectively.
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Affiliation(s)
- M. Rashad Khan
- National Institute of Lasers and Optronics College, Pakistan Institute of Engineering and Applied Sciences, Nilore, Islamabad, 45650, Pakistan
- Department of Physics, University of the Poonch, Rawalakot, Azad Kashmir 12350, Pakistan
| | - R.K. Raja Ibrahim
- Department of Physics, Faculty of Science, Universiti Teknologi Malaysia, Johor Bahru 81310, Johor, Malaysia
| | - M. Duralim
- Department of Physics, Faculty of Science, Universiti Teknologi Malaysia, Johor Bahru 81310, Johor, Malaysia
| | - M.F. Omer
- Department of Physics, Faculty of Science, Universiti Teknologi Malaysia, Johor Bahru 81310, Johor, Malaysia
| | - S.U. Haq
- National Institute of Lasers and Optronics College, Pakistan Institute of Engineering and Applied Sciences, Nilore, Islamabad, 45650, Pakistan
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2
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Kim SA, Lee JE, Kim DH, Lee SM, Yang HK, Shim WB. A Highly Sensitive Indirect Enzyme-Linked Immunosorbent Assay (ELISA) Based on a Monoclonal Antibody Specific to Thermal Stable-Soluble Protein in Pork Fat for the Rapid Detection of Pork Fat Adulterated in Heat-Processed Beef Meatballs. Food Sci Anim Resour 2023; 43:989-1001. [PMID: 37969326 PMCID: PMC10636219 DOI: 10.5851/kosfa.2023.e55] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/12/2023] [Revised: 09/08/2023] [Accepted: 09/14/2023] [Indexed: 11/17/2023] Open
Abstract
Processed foods containing pork fat tissue to improve flavor and gain economic benefit may cause severe issues for Muslims, Jews, and vegetarians. This study aimed to develop an indirect enzyme-linked immunosorbent assay (iELISA) based on a monoclonal antibody specific to thermal stable-soluble protein in pork fat tissue and apply it to detect pork fat tissue in heat-processed (autoclave, steam, roast, and fry) beef meatballs. To develop a sensitive iELISA, the optimal sample pre-cooking time, coating conditions, primary and secondary dilution time, and various buffer systems were tested. The change in the iELISA sensitivity with different 96-well microtiter microplates was confirmed. The detection limit of iELISA performed with an appropriate microplate was 0.015% (w/w) pork fat in raw and heat-treated beef. No cross-reactions to other meats or fats were shown. These results mean that the iELISA can be used as an analytical method to detect trace amounts of pork fat mixed in beef.
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Affiliation(s)
- Sol-A Kim
- Division of Applied Life Science, Graduate
School, Gyeongsang National University, Jinju 52828,
Korea
| | - Jeong-Eun Lee
- Institute of Smart Farm, Gyeongsang
National University, Jinju 52828, Korea
| | - Dong-Hyun Kim
- Division of Applied Life Science, Graduate
School, Gyeongsang National University, Jinju 52828,
Korea
| | - Song-min Lee
- Division of Applied Life Science, Graduate
School, Gyeongsang National University, Jinju 52828,
Korea
| | - Hee-Kyeong Yang
- Division of Applied Life Science, Graduate
School, Gyeongsang National University, Jinju 52828,
Korea
| | - Won-Bo Shim
- Institute of Smart Farm, Gyeongsang
National University, Jinju 52828, Korea
- Division of Food Science and Technology,
Gyeongsang National University, Jinju 52828, Korea
- Institute of Agriculture and Life Science,
Gyeongsang National University, Jinju 52828, Korea
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3
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Kim SA, Toushik SH, Lee JE, Shim WB. Detection of a Thermal Stable-Soluble Protein (TSSP) as a Marker of Peanut Adulteration Using a Highly Sensitive Indirect Enzyme-Linked Immunosorbent Assay based on Monoclonal Antibodies. J Microbiol Biotechnol 2023; 33:1170-1178. [PMID: 37386719 PMCID: PMC10580888 DOI: 10.4014/jmb.2304.04038] [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: 04/24/2023] [Revised: 05/06/2023] [Accepted: 05/15/2023] [Indexed: 07/01/2023]
Abstract
Food allergy represents a severe problem for many societies, including sensitive populations, academies, health authorities, and the food industry. Peanut allergy occupies a special place in the food allergy spectrum. To prevent consumption by consumers suffering from a peanut allergy, a rapid and sensitive detection method is essential to identify unintended peanut adulteration in processed foods. In this study, we produced four monoclonal antibodies (MAbs; RO 3A1-12, PB 4C12-10, PB 5F9-23, and PB 6G4-30) specific to thermo-stable and soluble proteins (TSSPs) of peanut and developed an enzyme-linked immunosorbent assay (ELISA) based on the MAbs. Among them, PB 5F9-23 MAb was firmly bound to Ara h 1, and other MAbs strongly reacted to Ara h 3 in the Western blot analysis. An antibody cocktail solution of the MAbs was used to enhance the sensitivity of an indirect ELISA, and the limit of detection of the indirect ELISA based on the antibody cocktail solution was 1 ng/ml and improved compared to the indirect ELISA based on the single MAb (11 ng/ml). The cross-reaction analysis revealed the high specificity of developed MAbs to peanut TSSPs without cross-reaction to other food allergens, including nuts. Subsequently, analyzing processed foods by indirect ELISA, all foods labeled as containing peanuts in the product description were confirmed to be positive. The results indicate that the developed antibodies exhibit high specificity and sensitivity to peanuts and can be used as bio-receptors in immunoassays or biosensors to detect intentional or unintentional adulteration of peanuts in processed foods, particularly heat-processed foods.
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Affiliation(s)
- Sol-A Kim
- Division of Applied Life Science, Graduate School, Gyeongsang National University, Jinju, Gyeongnam 52828, Republic of Korea
| | | | - Jeong-Eun Lee
- Institute of Smart Farm Research Center, Gyeongsang National University, Jinju 52828, Republic of Korea
| | - Won-Bo Shim
- Institute of Smart Farm Research Center, Gyeongsang National University, Jinju 52828, Republic of Korea
- Institute of Agricultural and Life Science, Gyeongsang National University, Jinju 52828, Republic of Korea
- Division of Food Science and Technology, Gyeongsang National University, Jinju 52828, Republic of Korea
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4
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Kim SA, Toushik SH, Lee JE, Shim WB. Ultrasensitive monoclonal antibodies specific to thermal stable-soluble proteins of buckwheat. Food Chem 2023; 423:136269. [PMID: 37172503 DOI: 10.1016/j.foodchem.2023.136269] [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: 11/18/2022] [Revised: 04/20/2023] [Accepted: 04/27/2023] [Indexed: 05/15/2023]
Abstract
Buckwheat is considered a severe food allergen, and its adulteration and mislabeling cause serious health risks. For protecting consumers suffering from buckwheat allergy, a high-sensitivity detection method is necessary to accurately identify intentional or unintentional adulteration of buckwheat in processed foods. The study revealed that buckwheat contains a significant amount of thermally stable-soluble proteins (TSSPs), which keep antigenicity even after heat treatment. Therefore, we used TSSPs to produce three monoclonal antibodies (MAbs) specific to buckwheat. A MAbs cocktail solution was subjected to enhance the sensitivity of an indirect enzyme-linked immunosorbent assay (iELISA), and the LOD was 1 ng/mL. The MAbs cocktail solution based-iELISA can successfully detect buckwheat adulterated in processed foods. The results suggested that the TSSPs in buckwheat can be used as suitable immunogens, and MAbs produced can be used as bioreceptor to develop immunoassays and biosensors for detecting buckwheat in food facilities and processed foods.
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Affiliation(s)
- Sol-A Kim
- Division of Applied Life Science, Graduate School, Gyeongsang National University, Jinju, Gyeongnam 52828, South Korea
| | | | - Jeong-Eun Lee
- Institute of Smart Farm Research Center, Gyeongsang National University, Jinju, Gyeongnam 52828, South Korea
| | - Won-Bo Shim
- Department of Food Science and Technology, Gyeongsang National University, Jinju, Gyeongnam 52828, South Korea; Institute of Smart Farm Research Center, Gyeongsang National University, Jinju, Gyeongnam 52828, South Korea; Institute of Agricultural and Life Science, Gyeongsang National University, Jinju, Gyeongnam 52828, South Korea.
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5
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Verbascoside: An Efficient and Safe Natural Antibacterial Adjuvant for Preventing Bacterial Contamination of Fresh Meat. Molecules 2022; 27:molecules27154943. [PMID: 35956890 PMCID: PMC9370273 DOI: 10.3390/molecules27154943] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/08/2022] [Revised: 07/30/2022] [Accepted: 08/01/2022] [Indexed: 11/17/2022] Open
Abstract
Inappropriate and disproportionate antibiotic use contributes immensely to the development of antibiotic resistance in bacterial species associated with food contamination. Therefore, alternative strategies to treat multidrug-resistant (MDR) bacterial infections are urgently needed. In this study, verbascoside was shown to exhibit excellent antibacterial activity and synergistic effects in combination with cell wall synthesis-inhibiting antibiotics, indicating that it can be used as an adjuvant to restore or increase the activity of antibiotics against resistant pathogens. In a mechanistic study, higher concentrations of verbascoside resulted in a longer lag phase and a lower specific exponential-phase growth rate of bacteria. Furthermore, verbascoside exerted its antimicrobial activity through multiple mechanisms, including cell membrane dysfunction, biofilm eradication and changes in cell morphology. The promising antibacterial activity and in vitro safety assessment results suggested that verbascoside can be used as a food additive for fresh meat preservation. Treatment with medium and high doses of verbascoside caused significant bacterial death in meat samples, slowed the spoilage rate, and extended the shelf life. Collectively, verbascoside is expected to be useful as an antibiotic adjuvant to prevent or treat resistant bacteria-related infections and an alternative novel antimicrobial additive in the food industry.
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6
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Sung JS, Bong JH, Lee SJ, Jung J, Kang MJ, Lee M, Shim WB, Jose J, Pyun JC. One-step immunoassay for food allergens based on screened mimotopes from autodisplayed F V-antibody library. Biosens Bioelectron 2022; 202:113976. [PMID: 35042130 DOI: 10.1016/j.bios.2022.113976] [Citation(s) in RCA: 11] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/24/2021] [Revised: 12/21/2021] [Accepted: 01/06/2022] [Indexed: 02/07/2023]
Abstract
One-step immunoassay detects a target analyte simply by mixing a sample with a reagent solution without any washing steps. Herein, we present a one-step immunoassay that uses a peptide mimicking a target analyte (mimotope). The key idea of this strategy is that the mimotopes are screened from an autodisplayed FV-antibody library using monoclonal antibodies against target analytes. The monoclonal antibodies are bound to fluorescence-labeled mimotopes, which are quantitatively released into the solution when the target analytes are bound to the monoclonal antibodies. Thus, the target analyte is detected without any washing steps. For the mimotope screening, an FV-antibody library was exhibited on the outer membrane of E. coli with a diversity of >106 clones/library using autodisplay technology. The targeted clones were screened from the autodisplayed FV-antibody library using magnetic beads with immobilized monoclonal antibodies against food allergens. The analysis of binding properties of a control strain with mutant FV -antibodies composed of only CDR1 and CDR2 demonstrated that the CDR3 regions of the screened FV-antibodies showed binding affinity to food allergens. The CDR3 regions were synthesized into peptides as mimotopes for the corresponding food allergens (mackerel, peanuts, and pig fat). One-step immunoassays for food allergens were demonstrated using mimotopes against mackerel, peanut, and pig fat without any washing steps in solution without immobilization of antibodies to a solid support.
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Affiliation(s)
- Jeong Soo Sung
- Department of Materials Science and Engineering, Yonsei University, 50 Yonsei-Ro, Seodaemun-Gu, Seoul, 03722, South Korea
| | - Ji-Hong Bong
- Department of Materials Science and Engineering, Yonsei University, 50 Yonsei-Ro, Seodaemun-Gu, Seoul, 03722, South Korea
| | - Soo Jeong Lee
- Department of Materials Science and Engineering, Yonsei University, 50 Yonsei-Ro, Seodaemun-Gu, Seoul, 03722, South Korea
| | - Jaeyong Jung
- Department of Materials Science and Engineering, Yonsei University, 50 Yonsei-Ro, Seodaemun-Gu, Seoul, 03722, South Korea
| | - Min-Jung Kang
- Korea Institute of Science and Technology (KIST), Seoul, South Korea
| | - Misu Lee
- Institute for New Drug Development, College of Life Science and Bioengineering, Incheon National University, Incheon, 22012, Republic of Korea
| | - Won-Bo Shim
- Department of Food Science and Technology & Institute of Agriculture and Life Science, Gyeongsang National University, Jinju, Gyeongnam, 52828, South Korea
| | - Joachim Jose
- Institute of Pharmaceutical and Medical Chemistry, Westfälischen Wilhelms-Universität Münster, Muenster, Germany
| | - Jae-Chul Pyun
- Department of Materials Science and Engineering, Yonsei University, 50 Yonsei-Ro, Seodaemun-Gu, Seoul, 03722, South Korea.
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7
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Seddaoui N, Amine A. Smartphone-based competitive immunoassay for quantitative on-site detection of meat adulteration. Talanta 2021; 230:122346. [PMID: 33934795 DOI: 10.1016/j.talanta.2021.122346] [Citation(s) in RCA: 24] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/05/2021] [Revised: 03/16/2021] [Accepted: 03/17/2021] [Indexed: 01/15/2023]
Abstract
Rapid, sensitive, and portable analytical methods for on-site inspection of food fraud are now an urgent requirement to ensure food quality and satisfy the ethnic considerations of consumers. Hence, for the first time, a colorimetric smartphone-based immunoassay was developed for the on-site detection of pork adulteration in meat. In detail, the immunoassay was based on a competitive strategy in which immobilized standard porcine IgG competed with the target porcine IgG extracted in a single step from meat samples. The parameters involved in each step of the immunoassay conception and the digital colorimetric detection were carefully investigated and optimized. Using polystyrene microplates as ready-to-use stable and portable immunoplatforms, TMB as chromogenic substrate, smartphone as signal readout, and Image J software for image processing; the developed immunoassay was able to detect as low as 0.01% of pork in meat mixtures in a total assay time of 30 min. The selectivity of the immunoassay was evaluated for different meat species, and it was shown to selectively respond only to pork. Furthermore, excellent stability of the prepared immunological platform was demonstrated under extreme temperature conditions (50 °C), which confirms its high portability potential for in situ quantification of pork, while being relatively cost effective and non-laborious. The developed method also provides great precision (RSD < 6%) and accuracy (relative error< 6%). Given the universal use of smartphones as portable and affordable devices, such format of immunoassay could be a promising approach for rapid and sensitive real-time monitoring of food fraud.
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Affiliation(s)
- Narjiss Seddaoui
- Laboratory of Process Engineering and Environment, Faculty of Sciences and Techniques, Hassan II University of Casablanca, P.A. 146, Mohammedia, Morocco
| | - Aziz Amine
- Laboratory of Process Engineering and Environment, Faculty of Sciences and Techniques, Hassan II University of Casablanca, P.A. 146, Mohammedia, Morocco.
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8
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Hendrickson OD, Zvereva EA, Dzantiev BB, Zherdev AV. Sensitive lateral flow immunoassay for the detection of pork additives in raw and cooked meat products. Food Chem 2021; 359:129927. [PMID: 33945986 DOI: 10.1016/j.foodchem.2021.129927] [Citation(s) in RCA: 13] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/18/2021] [Revised: 04/19/2021] [Accepted: 04/19/2021] [Indexed: 12/23/2022]
Abstract
In this study, we developed a lateral flow immunoassay (LFIA) for the detection of pork additives in meat products. LFIA of porcine immunoglobulins (IgG) as a molecular biomarker was carried out in a sandwich format for species identification. Gold nanoparticles as a nano-dispersed label were conjugated to secondary antibodies specific to anti-porcine IgG. The test system was characterized by high specificity, which was confirmed by the absence of cross-reactivity with any other species tested. A short technique of sample preparation was proposed aimed at the effective extraction of IgG from meat samples. The developed LFIA enabled the detection of a pork ingredient at a level as low as 0.063% (w/w) in raw meat within 35 min including sample preparation. A large panel of real meat samples was analyzed by the LFIA. The results showed that porcine IgG can be reliably recognized both in raw meat products and processed meat foodstuffs.
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Affiliation(s)
- Olga D Hendrickson
- A.N. Bach Institute of Biochemistry, Research Center of Biotechnology of the Russian Academy of Sciences, Leninsky prospect 33, Moscow 119071, Russia
| | - Elena A Zvereva
- A.N. Bach Institute of Biochemistry, Research Center of Biotechnology of the Russian Academy of Sciences, Leninsky prospect 33, Moscow 119071, Russia
| | - Boris B Dzantiev
- A.N. Bach Institute of Biochemistry, Research Center of Biotechnology of the Russian Academy of Sciences, Leninsky prospect 33, Moscow 119071, Russia
| | - Anatoly V Zherdev
- A.N. Bach Institute of Biochemistry, Research Center of Biotechnology of the Russian Academy of Sciences, Leninsky prospect 33, Moscow 119071, Russia.
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9
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Sharma A. A review on traditional technology and safety challenges with regard to antinutrients in legume foods. Journal of Food Science and Technology 2020; 58:2863-2883. [PMID: 34294949 DOI: 10.1007/s13197-020-04883-8] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 01/09/2020] [Accepted: 10/28/2020] [Indexed: 11/30/2022]
Abstract
A large section of the human population relies on legumes as a staple food. Legumes are a rich source of nutrients and possess several health-related beneficial properties. However, the nutritional quality of legumes is challenged by the presence of a considerable amount of antinutrients. Consumption of inadequately processed legumes might affect normal metabolism and cause adverse human health-related effects. Effective processing becomes necessary to reduce these antinutritional factors before consumption. Optimizing the processing variables during preparation of legume-based traditional foods by using response surface methodology could be a valuable option to reduce antinutrients. The present review focuses on the efficacy of traditional household-scale processing unit operations vis-à-vis the reduction of antinutrients. Optimally prepared products should ensure meeting the consumer demand of improved, healthy, and more nutritious and safe foods. Modeling-based optimization approach will be helpful to define best practices at the small-, medium-, and large scale production alike. It should contribute towards effective utilization of legume resources, and to alleviate malnutrition and associated diseases world-wide.
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Affiliation(s)
- Anand Sharma
- Present Address: Department of Botany, Shri Ramasamy Memorial University Sikkim, 5th Mile, Tadong, Sikkim 737 102 India.,Microbiology Laboratory, Department of Botany, University of North Bengal, Siliguri, 734013 India
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10
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Čapla J, Zajác P, Čurlej J, Belej Ľ, Kročko M, Bobko M, Benešová L, Jakabová S, Vlčko T. Procedures for the identification and detection of adulteration of fish and meat products. POTRAVINARSTVO 2020. [DOI: 10.5219/1474] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022] Open
Abstract
The addition or exchange of cheaper fish species instead of more expensive fish species is a known form of fraud in the food industry. This can take place accidentally due to the lack of expertise or act as a fraud. The interest in detecting animal species in meat products is based on religious demands (halal and kosher) as well as on product adulterations. Authentication of fish and meat products is critical in the food industry. Meat and fish adulteration, mainly for economic pursuit, is widespread and leads to serious public health risks, religious violations, and moral loss. Economically motivated adulteration of food is estimated to create damage of around € 8 to 12 billion per year. Rapid, effective, accurate, and reliable detection technologies are keys to effectively supervising meat and fish adulteration. Various analytical methods often based on protein or DNA measurements are utilized to identify fish and meat species. Although many strategies have been adopted to assure the authenticity of fish and meat and meat a fish products, such as the protected designation of origin, protected geographical indication, certificate of specific characteristics, and so on, the coverage is too small, and it is unrealistic to certify all meat products for protection from adulteration. Therefore, effective supervision is very important for ensuring the suitable development of the meat industry, and rapid, effective, accurate, and reliable detection technologies are fundamental technical support for this goal. Recently, several methods, including DNA analysis, protein analysis, and fat-based analysis, have been effectively employed for the identification of meat and fish species.
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11
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Li YC, Liu SY, Meng FB, Liu DY, Zhang Y, Wang W, Zhang JM. Comparative review and the recent progress in detection technologies of meat product adulteration. Compr Rev Food Sci Food Saf 2020; 19:2256-2296. [PMID: 33337107 DOI: 10.1111/1541-4337.12579] [Citation(s) in RCA: 51] [Impact Index Per Article: 12.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/13/2020] [Revised: 05/06/2020] [Accepted: 05/06/2020] [Indexed: 12/11/2022]
Abstract
Meat adulteration, mainly for the purpose of economic pursuit, is widespread and leads to serious public health risks, religious violations, and moral loss. Rapid, effective, accurate, and reliable detection technologies are keys to effectively supervising meat adulteration. Considering the importance and rapid advances in meat adulteration detection technologies, a comprehensive review to summarize the recent progress in this area and to suggest directions for future progress is beneficial. In this review, destructive meat adulteration technologies based on DNA, protein, and metabolite analyses and nondestructive technologies based on spectroscopy were comparatively analyzed. The advantages and disadvantages, application situations of these technologies were discussed. In the future, determining suitable indicators or markers is particularly important for destructive methods. To improve sensitivity and save time, new interdisciplinary technologies, such as biochips and biosensors, are promising for application in the future. For nondestructive techniques, convenient and effective chemometric models are crucial, and the development of portable devices based on these technologies for onsite monitoring is a future trend. Moreover, omics technologies, especially proteomics, are important methods in laboratory detection because they enable multispecies detection and unknown target screening by using mass spectrometry databases.
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Affiliation(s)
- Yun-Cheng Li
- College of Pharmacy and Biological Engineering, Chengdu University, Chengdu, China.,Key Laboratory of Meat Processing of Sichuan Province, Chengdu University, Chengdu, China
| | - Shu-Yan Liu
- College of Pharmacy and Biological Engineering, Chengdu University, Chengdu, China
| | - Fan-Bing Meng
- College of Pharmacy and Biological Engineering, Chengdu University, Chengdu, China.,Key Laboratory of Meat Processing of Sichuan Province, Chengdu University, Chengdu, China
| | - Da-Yu Liu
- College of Pharmacy and Biological Engineering, Chengdu University, Chengdu, China.,Key Laboratory of Meat Processing of Sichuan Province, Chengdu University, Chengdu, China
| | - Yin Zhang
- College of Pharmacy and Biological Engineering, Chengdu University, Chengdu, China.,Key Laboratory of Meat Processing of Sichuan Province, Chengdu University, Chengdu, China
| | - Wei Wang
- Key Laboratory of Meat Processing of Sichuan Province, Chengdu University, Chengdu, China
| | - Jia-Min Zhang
- Key Laboratory of Meat Processing of Sichuan Province, Chengdu University, Chengdu, China
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12
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Ballin NZ, Laursen KH. To target or not to target? Definitions and nomenclature for targeted versus non-targeted analytical food authentication. Trends Food Sci Technol 2019. [DOI: 10.1016/j.tifs.2018.09.025] [Citation(s) in RCA: 56] [Impact Index Per Article: 11.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
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13
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Lee JY, Park JH, Mun H, Shim WB, Lim SH, Kim MG. Quantitative analysis of lard in animal fat mixture using visible Raman spectroscopy. Food Chem 2018; 254:109-114. [PMID: 29548429 DOI: 10.1016/j.foodchem.2018.01.185] [Citation(s) in RCA: 28] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/03/2017] [Revised: 01/29/2018] [Accepted: 01/30/2018] [Indexed: 01/25/2023]
Abstract
Food adulteration is a serious issue that requires verification and strict management due to healthcare, morality, and social value problems. In the context of fat, food manufacturers blend lard with vegetable oils or animal fats for convenience and gaining economic benefits. Thus, we herein report the classification of 4 animal fats, e.g., beef tallow, pork lard, chicken fat, duck oil, using Raman spectroscopy combined with simple calculation of intensity ratios of Raman signal at vibrational modes corresponding to unsaturated fatty acids and total fatty acids. Various calculated values of the species were compared to find a feature that is able to classify each fats using Raman peak ratio. As a result, we suggested "Oil gauge (OG)" as a standard feature for classification of the fats in Raman analysis field. Furthermore, a quantification of the lard in other fat was accomplished with good linear correlation using the OG values.
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Affiliation(s)
- Ju-Yong Lee
- Department of Chemistry, School of Physics and Chemistry, Gwangju Institute of Science and Technology (GIST), Gwangju 61005, Republic of Korea.
| | - Jin-Ho Park
- Advanced Photonics Research Institute, Gwangju Institute of Science and Technology (GIST), Gwangju 61005, Republic of Korea.
| | - Hyoyoung Mun
- Department of Chemistry, School of Physics and Chemistry, Gwangju Institute of Science and Technology (GIST), Gwangju 61005, Republic of Korea.
| | - Won-Bo Shim
- Department of Food Science and Technology, Gyeongsang National University, Jinju 52727, Republic of Korea.
| | - Sang-Hyun Lim
- Department of Chemistry, School of Physics and Chemistry, Gwangju Institute of Science and Technology (GIST), Gwangju 61005, Republic of Korea.
| | - Min-Gon Kim
- Department of Chemistry, School of Physics and Chemistry, Gwangju Institute of Science and Technology (GIST), Gwangju 61005, Republic of Korea.
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