1
|
Dong M, Zhang Z, Wang HP, Huang X, Wang X, Qin L. Discrimination and evaluation of commercial salmons by low-molecule-weight compounds: Oligopeptides and phosphatides. Food Chem 2024; 455:139777. [PMID: 38850970 DOI: 10.1016/j.foodchem.2024.139777] [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: 02/02/2024] [Revised: 05/03/2024] [Accepted: 05/19/2024] [Indexed: 06/10/2024]
Abstract
In this study, the overall sensory characteristics and low-molecule-weight compounds were analyzed to achieve the discrimination of different commercial salmons and investigate the salmon's sensory and nutritional quality. The results showed that above the overall sensory properties, O. mykiss, S. salar, and O. kisutch were the most satisfied salmons by the panel with the desirable texture and flavor, which displayed a large potential for growth in the consumption market. The alcohols and sulfur compounds were key volatile compounds contributing to typical aroma of O. masou and O. gorbuscha, response higher than others by 147% to 167%. The oligopeptides and phospholipids in salmon could be used as biomarkers for discrimination of these salmon. Oligopeptides were also closely related to the taste quality of salmon. Seventeen oligopeptides showed potential umami activity based on molecular docking results, especially Arg-Val and Ser-Asn, which were the key tastants contributing to the umami of salmon.
Collapse
Affiliation(s)
- Meng Dong
- School of Food Science and Technology, State Key Laboratory of Marine Food Processing & Safety Control, National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian 116034, China
| | - Zichun Zhang
- School of Food Science and Technology, State Key Laboratory of Marine Food Processing & Safety Control, National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian 116034, China
| | - Hao-Peng Wang
- School of Food Science and Technology, State Key Laboratory of Marine Food Processing & Safety Control, National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian 116034, China
| | - Xuhui Huang
- School of Food Science and Technology, State Key Laboratory of Marine Food Processing & Safety Control, National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian 116034, China
| | - Xusong Wang
- School of Food Science and Technology, State Key Laboratory of Marine Food Processing & Safety Control, National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian 116034, China
| | - Lei Qin
- School of Food Science and Technology, State Key Laboratory of Marine Food Processing & Safety Control, National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian 116034, China.
| |
Collapse
|
2
|
Xun Z, Wang X, Xue H, Zhang Q, Yang W, Zhang H, Li M, Jia S, Qu J, Wang X. Deep machine learning identified fish flesh using multispectral imaging. Curr Res Food Sci 2024; 9:100784. [PMID: 39005497 PMCID: PMC11246001 DOI: 10.1016/j.crfs.2024.100784] [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: 04/18/2024] [Revised: 06/03/2024] [Accepted: 06/13/2024] [Indexed: 07/16/2024] Open
Abstract
Food fraud is widespread in the aquatic food market, hence fast and non-destructive methods of identification of fish flesh are needed. In this study, multispectral imaging (MSI) was used to screen flesh slices from 20 edible fish species commonly found in the sea around Yantai, China, by combining identification based on the mitochondrial COI gene. We found that nCDA images transformed from MSI data showed significant differences in flesh splices of the 20 fish species. We then employed eight models to compare their prediction performances based on the hold-out method with 70% training and 30% test sets. Convolutional neural network (CNN), quadratic discriminant analysis (QDA), support vector machine (SVM), and linear discriminant analysis (LDA) models perform well on cross-validation and test data. CNN and QDA achieved more than 99% accuracy on the test set. By extracting the CNN features for optimization, a very high degree of separation was obtained for all species. Furthermore, based on the Gini index in RF, 11 bands were selected as key classification features for CNN, and an accuracy of 98% was achieved. Our study developed a successful pipeline for employing machine learning models (especially CNN) on MSI identification of fish flesh, and provided a convenient and non-destructive method to determine the marketing of fish flesh in the future.
Collapse
Affiliation(s)
- Zhuoran Xun
- College of Life Sciences, Yantai University, Yantai, 264005, China
| | - Xuemeng Wang
- College of Resources and Environment, University of Chinese Academy of Sciences, Beijing, 100049, China
| | - Hao Xue
- College of Life Sciences, Yantai University, Yantai, 264005, China
| | - Qingzheng Zhang
- College of Life Sciences, Yantai University, Yantai, 264005, China
| | - Wanqi Yang
- College of Life Sciences, Yantai University, Yantai, 264005, China
| | - Hua Zhang
- College of Life Sciences, Yantai University, Yantai, 264005, China
| | - Mingzhu Li
- College of Life Sciences, Yantai University, Yantai, 264005, China
| | - Shangang Jia
- College of Grassland Science and Technology, China Agricultural University, Beijing, 100193, China
| | - Jiangyong Qu
- College of Life Sciences, Yantai University, Yantai, 264005, China
| | - Xumin Wang
- College of Life Sciences, Yantai University, Yantai, 264005, China
| |
Collapse
|
3
|
Haider A, Iqbal SZ, Bhatti IA, Alim MB, Waseem M, Iqbal M, Mousavi Khaneghah A. Food authentication, current issues, analytical techniques, and future challenges: A comprehensive review. Compr Rev Food Sci Food Saf 2024; 23:e13360. [PMID: 38741454 DOI: 10.1111/1541-4337.13360] [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: 02/05/2024] [Revised: 03/29/2024] [Accepted: 04/16/2024] [Indexed: 05/16/2024]
Abstract
Food authentication and contamination are significant concerns, especially for consumers with unique nutritional, cultural, lifestyle, and religious needs. Food authenticity involves identifying food contamination for many purposes, such as adherence to religious beliefs, safeguarding health, and consuming sanitary and organic food products. This review article examines the issues related to food authentication and food fraud in recent periods. Furthermore, the development and innovations in analytical techniques employed to authenticate various food products are comprehensively focused. Food products derived from animals are susceptible to deceptive practices, which can undermine customer confidence and pose potential health hazards due to the transmission of diseases from animals to humans. Therefore, it is necessary to employ suitable and robust analytical techniques for complex and high-risk animal-derived goods, in which molecular biomarker-based (genomics, proteomics, and metabolomics) techniques are covered. Various analytical methods have been employed to ascertain the geographical provenance of food items that exhibit rapid response times, low cost, nondestructiveness, and condensability.
Collapse
Affiliation(s)
- Ali Haider
- Food Safety and Toxicology Lab, Department of Applied Chemistry, Government College University, Faisalabad, Punjab, Pakistan
| | - Shahzad Zafar Iqbal
- Food Safety and Toxicology Lab, Department of Applied Chemistry, Government College University, Faisalabad, Punjab, Pakistan
| | - Ijaz Ahmad Bhatti
- Department of Chemistry, University of Agriculture, Faisalabad, Pakistan
| | | | - Muhammad Waseem
- Food Safety and Toxicology Lab, Department of Applied Chemistry, Government College University, Faisalabad, Punjab, Pakistan
| | - Munawar Iqbal
- Department of Chemistry, Division of Science and Technology, University of Education, Lahore, Pakistan
| | | |
Collapse
|
4
|
Ma H, Guo J, Liu G, Xie D, Zhang B, Li X, Zhang Q, Cao Q, Li X, Ma F, Li Y, Wan G, Li Y, Wu D, Ma P, Guo M, Yin J. Raman spectroscopy coupled with chemometrics for identification of adulteration and fraud in muscle foods: a review. Crit Rev Food Sci Nutr 2024:1-23. [PMID: 38523442 DOI: 10.1080/10408398.2024.2329956] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/26/2024]
Abstract
Muscle foods, valued for their significant nutrient content such as high-quality protein, vitamins, and minerals, are vulnerable to adulteration and fraud, stemming from dishonest vendor practices and insufficient market oversight. Traditional analytical methods, often limited to laboratory-scale., may not effectively detect adulteration and fraud in complex applications. Raman spectroscopy (RS), encompassing techniques like Surface-enhanced RS (SERS), Dispersive RS (DRS), Fourier transform RS (FTRS), Resonance Raman spectroscopy (RRS), and Spatially offset RS (SORS) combined with chemometrics, presents a potent approach for both qualitative and quantitative analysis of muscle food adulteration. This technology is characterized by its efficiency, rapidity, and noninvasive nature. This paper systematically summarizes and comparatively analyzes RS technology principles, emphasizing its practicality and efficacy in detecting muscle food adulteration and fraud when combined with chemometrics. The paper also discusses the existing challenges and future prospects in this field, providing essential insights for reviews and scientific research in related fields.
Collapse
Affiliation(s)
- Haiyang Ma
- School of Food Science and Engineering, Ningxia University, Yinchuan, Ningxia, China
| | - Jiajun Guo
- School of Food Science and Engineering, Ningxia University, Yinchuan, Ningxia, China
| | - Guishan Liu
- School of Food Science and Engineering, Ningxia University, Yinchuan, Ningxia, China
| | - Delang Xie
- School of Food Science and Engineering, Ningxia University, Yinchuan, Ningxia, China
| | - Bingbing Zhang
- School of Food Science and Engineering, Ningxia University, Yinchuan, Ningxia, China
| | - Xiaojun Li
- School of Electronic and Electrical Engineering, Ningxia University, Yinchuan, China
| | - Qian Zhang
- School of Food Science and Engineering, Ningxia University, Yinchuan, Ningxia, China
| | - Qingqing Cao
- School of Food Science and Engineering, Ningxia University, Yinchuan, Ningxia, China
| | - Xiaoxue Li
- School of Food Science and Engineering, Ningxia University, Yinchuan, Ningxia, China
| | - Fang Ma
- School of Food Science and Engineering, Ningxia University, Yinchuan, Ningxia, China
| | - Yang Li
- School of Food Science and Engineering, Ningxia University, Yinchuan, Ningxia, China
| | - Guoling Wan
- College of Food Science and Engineering, Ocean University of China, Qingdao, China
| | - Yan Li
- School of Food Science and Engineering, Ningxia University, Yinchuan, Ningxia, China
| | - Di Wu
- School of Food Science and Engineering, Ningxia University, Yinchuan, Ningxia, China
| | - Ping Ma
- School of Food Science and Engineering, Ningxia University, Yinchuan, Ningxia, China
| | - Mei Guo
- School of Food Science and Engineering, Ningxia University, Yinchuan, Ningxia, China
| | - Junjie Yin
- School of Food Science and Engineering, Ningxia University, Yinchuan, Ningxia, China
| |
Collapse
|
5
|
Shi L, Jiao Y, Xue F, Yu XL, Yin X, Xu LL, Chen J, Wang B, Guo DX, Cheng XL, Ma SC, Liu HB, Lin YQ. Discovery and identification of interspecies peptide biomarkers in the seahorse species using liquid chromatography tandem mass spectrometry and chemometrics. J Pharm Biomed Anal 2024; 240:115967. [PMID: 38219441 DOI: 10.1016/j.jpba.2024.115967] [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: 01/04/2024] [Accepted: 01/04/2024] [Indexed: 01/16/2024]
Abstract
Seahorses have important edible and medicinal values including strengthening the body, tonifying the liver and kidneys, and reducing swelling. And there are abundant seahorse species on Earth. Many seahorses have large price differences due to the scarcity of resources, and some seahorses with similar appearances appear to be confused for use. While in market trading, Hippocampus is susceptible to loss of specialized morphology characteristics, making it difficult to distinguish between specific species. Here we report an effective method based on peptide biomarkers for the identification of seahorse species. Peptide biomarkers for each species were predicted using nano-liquid chromatography-tandem mass spectrometry (Nano-LC-MS/MS) combined with chemometrics software. One unique biomarker peptide for each species was synthesized and verified, and finally developed a liquid chromatography tandem mass spectrometry (LC-MS/MS) multiple reaction monitoring method. The results indicate that the method has great potential for species-specific identification of seahorses and their preparations, among others.
Collapse
Affiliation(s)
- Li Shi
- Shandong Engineering Laboratory for Standard Innovation and Quality Evaluation of TCM, Shangdong Engineering Research Center for Generic Technologies of Traditional Chinese Medicine Formula Granules, NMPA Key Laboratory for Quality Evaluation of Gelatin Products, Shandong Institute for Food and Drug Control, Jinan 250101, China; Ocean University of China, Qingdao 266003, China
| | - Yang Jiao
- Shandong Engineering Laboratory for Standard Innovation and Quality Evaluation of TCM, Shangdong Engineering Research Center for Generic Technologies of Traditional Chinese Medicine Formula Granules, NMPA Key Laboratory for Quality Evaluation of Gelatin Products, Shandong Institute for Food and Drug Control, Jinan 250101, China
| | - Fei Xue
- Shandong Engineering Laboratory for Standard Innovation and Quality Evaluation of TCM, Shangdong Engineering Research Center for Generic Technologies of Traditional Chinese Medicine Formula Granules, NMPA Key Laboratory for Quality Evaluation of Gelatin Products, Shandong Institute for Food and Drug Control, Jinan 250101, China
| | - Xin-Lan Yu
- Xinjiang Uygur Autonomous Region Institute for drug Inspection and Reasearch Institute, Urumqi 830054, China
| | - Xue Yin
- Shandong Engineering Laboratory for Standard Innovation and Quality Evaluation of TCM, Shangdong Engineering Research Center for Generic Technologies of Traditional Chinese Medicine Formula Granules, NMPA Key Laboratory for Quality Evaluation of Gelatin Products, Shandong Institute for Food and Drug Control, Jinan 250101, China
| | - Li-Li Xu
- Shandong Engineering Laboratory for Standard Innovation and Quality Evaluation of TCM, Shangdong Engineering Research Center for Generic Technologies of Traditional Chinese Medicine Formula Granules, NMPA Key Laboratory for Quality Evaluation of Gelatin Products, Shandong Institute for Food and Drug Control, Jinan 250101, China
| | - Juan Chen
- Shandong University of Traditional Chinese Medicine, Jinan 250101, China
| | - Bing Wang
- Shandong Engineering Laboratory for Standard Innovation and Quality Evaluation of TCM, Shangdong Engineering Research Center for Generic Technologies of Traditional Chinese Medicine Formula Granules, NMPA Key Laboratory for Quality Evaluation of Gelatin Products, Shandong Institute for Food and Drug Control, Jinan 250101, China
| | - Dong-Xiao Guo
- Shandong Engineering Laboratory for Standard Innovation and Quality Evaluation of TCM, Shangdong Engineering Research Center for Generic Technologies of Traditional Chinese Medicine Formula Granules, NMPA Key Laboratory for Quality Evaluation of Gelatin Products, Shandong Institute for Food and Drug Control, Jinan 250101, China
| | - Xian-Long Cheng
- National Institutes for Food and Drug Control, Beijing 100050, China
| | - Shuang-Cheng Ma
- National Institutes for Food and Drug Control, Beijing 100050, China
| | | | - Yong-Qiang Lin
- Shandong Engineering Laboratory for Standard Innovation and Quality Evaluation of TCM, Shangdong Engineering Research Center for Generic Technologies of Traditional Chinese Medicine Formula Granules, NMPA Key Laboratory for Quality Evaluation of Gelatin Products, Shandong Institute for Food and Drug Control, Jinan 250101, China; Ocean University of China, Qingdao 266003, China.
| |
Collapse
|
6
|
Gkini IP, Christopoulos P, Conides A, Kalogianni DP, Christopoulos TK. Molecular Rapid Test for Identification of Tuna Species. BIOSENSORS 2024; 14:82. [PMID: 38392001 PMCID: PMC10887179 DOI: 10.3390/bios14020082] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/27/2023] [Revised: 01/29/2024] [Accepted: 01/31/2024] [Indexed: 02/24/2024]
Abstract
Tuna is an excellent food product, relatively low in calories, that is recommended for a balanced diet. The continuously increasing demand, especially for bluefin-tuna-based food preparations, and its relatively high market price make adulteration by intentionally mixing with other lower-priced tunas more prospective. The development of rapid methods to detect tuna adulteration is a great challenge in food analytical science. We have thus developed a simple, fast, and low-cost molecular rapid test for the visual detection of tuna adulteration. It is the first sensor developed for tuna authenticity testing. The three species studied were Thunnus thynnus (BFT), Thunnus albacares, and Katsuwonus pelamis. DNA was isolated from fresh and heat-treated cooked fish samples followed by PCR. The PCR products were hybridized (10 min) to specific probes and applied to the rapid sensing device. The signal was observed visually in 10-15 min using gold nanoparticle reporters. The method was evaluated employing binary mixtures of PCR products from fresh tissues and mixtures of DNA isolates from heat-treated tissues (canned products) at adulteration percentages of 1-100%. The results showed that the method was reproducible and specific for each tuna species. As low as 1% of tuna adulteration was detected with the naked eye.
Collapse
Affiliation(s)
- Isidora P. Gkini
- Analytical/Bioanalytical Chemistry & Nanotechnology Group, Department of Chemistry, University of Patras, 26504 Patras, Greece; (I.P.G.); (P.C.)
| | - Panagiotis Christopoulos
- Analytical/Bioanalytical Chemistry & Nanotechnology Group, Department of Chemistry, University of Patras, 26504 Patras, Greece; (I.P.G.); (P.C.)
| | - Alexis Conides
- Hellenic Centre for Marine Research, Institute for Marine Biological Resources, 46.7 km Athens-Sounion, Mavro Lithari, Anavyssos, 19013 Attika, Greece;
| | - Despina P. Kalogianni
- Analytical/Bioanalytical Chemistry & Nanotechnology Group, Department of Chemistry, University of Patras, 26504 Patras, Greece; (I.P.G.); (P.C.)
| | - Theodore K. Christopoulos
- Analytical/Bioanalytical Chemistry & Nanotechnology Group, Department of Chemistry, University of Patras, 26504 Patras, Greece; (I.P.G.); (P.C.)
- Institute of Chemical Engineering Sciences/Foundation for Research and Technology Hellas (FORTH/ICE-HT), 26504 Patras, Greece
| |
Collapse
|
7
|
Hyperspectral imaging combined with convolutional neural network for accurately detecting adulteration in Atlantic salmon. Food Control 2023. [DOI: 10.1016/j.foodcont.2022.109573] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/23/2022]
|
8
|
Dierickx K, Presslee S, Harvey VL. Rapid collagen peptide mass fingerprinting as a tool to authenticate Pleuronectiformes in the food industry. Food Control 2023. [DOI: 10.1016/j.foodcont.2023.109680] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/16/2023]
|
9
|
Recent advance in the investigation of aquatic “blue foods” at a molecular level: A proteomics strategy. Trends Food Sci Technol 2023. [DOI: 10.1016/j.tifs.2022.12.006] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/23/2022]
|
10
|
Determination of porcine derived components in gelatin and gelatin-containing foods by high performance liquid chromatography-tandem mass spectrometry. Food Hydrocoll 2023. [DOI: 10.1016/j.foodhyd.2022.107978] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
|
11
|
Li Q, Xue H, Fei Y, Cao M, Xiong X, Xiong X, Yang Y, Wang L. Visual detection of rainbow trout ( Oncorhynchus mykiss) and Atlantic salmon ( Salmo salar) simultaneously by duplex loop-mediated isothermal amplification. FOOD CHEMISTRY. MOLECULAR SCIENCES 2022; 4:100107. [PMID: 35769395 PMCID: PMC9235052 DOI: 10.1016/j.fochms.2022.100107] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 02/14/2022] [Revised: 03/25/2022] [Accepted: 03/25/2022] [Indexed: 06/15/2023]
Abstract
Loop-mediated isothermal amplification (LAMP) is often confounded by the non-specific amplification arising from primer dimers, off-target priming, and other artifacts. Precipitation of the DNA produced during LAMP with the use of specific fluorescently labeled probe has proved the effectiveness in specific detection. Herein, two fluorophores (ROX and FAM) were attached to the primers S-LB-6 and R-FIP for Atlantic salmon and rainbow trout, respectively, which are self-quenched in unbound state and become de-quenched after binding to the dumbbell-shaped DNA specifically. The DNA precipitation and appearance of small sediment took 10 s of centrifugation at 1000 g, by adding polyethylenimine (PEI) 600. Each target species was specifically amplified with the predicted color of PEI-DNA sediment, namely red for Atlantic salmon, green for rainbow trout, and pale yellow for mixed species. The optimized duplex LAMP system has proved its specificity and can detect as little as 1 ng DNA in visual detection.
Collapse
Affiliation(s)
- Qiuping Li
- College of Food Science and Light Industry, Nanjing Tech University, Nanjing 211800, China
| | - Hanyue Xue
- College of Food Science and Light Industry, Nanjing Tech University, Nanjing 211800, China
| | - Yanjin Fei
- College of Food Science and Light Industry, Nanjing Tech University, Nanjing 211800, China
| | - Min Cao
- College of Food Science and Light Industry, Nanjing Tech University, Nanjing 211800, China
| | - Xiaohui Xiong
- College of Food Science and Light Industry, Nanjing Tech University, Nanjing 211800, China
| | - Xiong Xiong
- College of Food Science and Light Industry, Nanjing Tech University, Nanjing 211800, China
| | - Ying Yang
- School of Horticulture, Anhui Agricultural University, Hefei 230036, China
| | - Libin Wang
- College of Light Industry and Food Engineering, Nanjing Forestry University, Jiangsu Province 210037, China
| |
Collapse
|
12
|
Rapid Identification of Salmo salar Using a Combined Isothermal Recombinase Polymerase Amplification–Lateral Flow Strip Approach. FOOD ANAL METHOD 2021. [DOI: 10.1007/s12161-021-02128-8] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
|
13
|
|
14
|
|