1
|
Louppis AP, Kontominas MG. Analytical insights for ensuring authenticity of Greek agriculture products: Unveiling chemical marker applications. Food Chem 2024; 445:138758. [PMID: 38368700 DOI: 10.1016/j.foodchem.2024.138758] [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: 10/11/2023] [Revised: 02/11/2024] [Accepted: 02/13/2024] [Indexed: 02/20/2024]
Abstract
Food authentication, including the differentiation of geographical or botanical origin, the method of production i.e. organic vs. conventional farming as well as the detection of food fraud/adulteration, has been a rapidly growing field over the past two decades due to increasing public awareness regarding food quality and safety, nutrition, and health. Concerned parties include consumers, producers, and legislators. Thus, the development of rapid, accurate, sensitive, and reproducible analytical methods to guarantee the authenticity of foods is of primary interest to scientists and technologists. The aim of the present article is to summarize research work carried out on the authentication of Greek agricultural products using spectroscopic (NIR, FTIR, UV-Vis, Raman and fluorescence spectroscopy, NMR, IRMS, ICP-OES, ICP-MS) and chromatographic (GC, GC/MS, HPLC, HPLC/MS, etc.) methods of analysis in combination with chemometrics highlighting the chemical markers that enable product authentication. The review identified a large number of chemical markers including volatiles, phenolic substances, natural pigments, elements, isotopes, etc. which can be used for (i) the differentiation of botanical/geographical origin; conventional from organic farming; production procedure and vintage year, etc. and (ii) detection of adulteration of high quality plant and animal origin foods with lower value substitutes. Finally, the constant development of reliable analytical techniques in combination with law enforcement authorities will ensure authentic foods in terms of quality and safety for consumers.
Collapse
Affiliation(s)
| | - Michael G Kontominas
- Laboratory of Food Chemistry, Department of Chemistry, University of Ioannina, Ioannina 45110, Greece.
| |
Collapse
|
2
|
Carullo G, Borghini F, Fusi F, Saponara S, Fontana A, Pozzetti L, Fedeli R, Panti A, Gorelli B, Aquino G, Basilicata MG, Pepe G, Campiglia P, Biagiotti S, Gemma S, Butini S, Pianezze S, Loppi S, Cavaglioni A, Perini M, Campiani G. Traceability and authentication in agri-food production: A multivariate approach to the characterization ofthe Italian food excellence elephant garlic (Allium ampeloprasum L.), a vasoactive nutraceutical. Food Chem 2024; 444:138684. [PMID: 38359701 DOI: 10.1016/j.foodchem.2024.138684] [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: 10/13/2023] [Revised: 02/01/2024] [Accepted: 02/04/2024] [Indexed: 02/17/2024]
Abstract
A research platform for food authentication was set up by combining stable isotope ratio analysis, metabolomics by gas and liquid mass-spectrometry and NMR investigations, chemometric analyses for food excellences. This multi-analytical approach was tested on samples of elephant garlic (Allium ampeloprasum L.), a species belonging to the same genus of common garlic (Allium ampeloprasum L.), mainly produced in southern Tuscany-(Allium ampeloprasum). The isotopic composition allowed the product to be geographically characterized. Flavonoids, like (+)-catechin, cinnamic acids, quercetin glycosides were identified. The samples showed also a significant amount of dipeptides, sulphur-containing metabolites and glutathione, the latter of which could be considered a molecular marker of the analyzed elephant garlic. For nutraceutical profiling to reach quality labels, extracts were investigated in specific biological assays, displaying interesting vasorelaxant properties in rat aorta by mediating nitric oxide release from the endothelium and exhibited positive inotropic and negative chronotropic effects in rat perfused heart.
Collapse
Affiliation(s)
- Gabriele Carullo
- Department of Biotechnologies, Chemistry and Pharmacy, University of Siena, 53100 Siena, Italy; BioAgryLab, University of Siena, 53100 Siena, Italy.
| | - Francesca Borghini
- ISVEA Srl, Istituto per lo Sviluppo Viticolo Enologico e Agroindustriale, 53036 Poggibonsi(SI), Italy.
| | - Fabio Fusi
- Department of Biotechnologies, Chemistry and Pharmacy, University of Siena, 53100 Siena, Italy.
| | - Simona Saponara
- Department of Life Sciences, University of Siena, 53100 Siena, Italy.
| | - Anna Fontana
- Department of Biotechnologies, Chemistry and Pharmacy, University of Siena, 53100 Siena, Italy.
| | - Luca Pozzetti
- Department of Biotechnologies, Chemistry and Pharmacy, University of Siena, 53100 Siena, Italy.
| | - Riccardo Fedeli
- BioAgryLab, University of Siena, 53100 Siena, Italy; Department of Life Sciences, University of Siena, 53100 Siena, Italy.
| | - Alice Panti
- Department of Life Sciences, University of Siena, 53100 Siena, Italy.
| | - Beatrice Gorelli
- Department of Life Sciences, University of Siena, 53100 Siena, Italy.
| | - Giovanna Aquino
- Department of Pharmacy, University of Salerno, 84084 Fisciano, SA, Italy; PhD Program in Drug Discovery and Development, University of Salerno, Fisciano, SA, Italy.
| | | | - Giacomo Pepe
- Department of Pharmacy, University of Salerno, 84084 Fisciano, SA, Italy; NBFC, National Biodiversity Future Center, Palermo 90133, Italy.
| | - Pietro Campiglia
- Department of Pharmacy, University of Salerno, 84084 Fisciano, SA, Italy.
| | - Stefano Biagiotti
- Telematic University Pegaso, Piazza Trieste e Trento, 48 -80132 Napoli, Italy.
| | - Sandra Gemma
- Department of Biotechnologies, Chemistry and Pharmacy, University of Siena, 53100 Siena, Italy; BioAgryLab, University of Siena, 53100 Siena, Italy.
| | - Stefania Butini
- Department of Biotechnologies, Chemistry and Pharmacy, University of Siena, 53100 Siena, Italy; BioAgryLab, University of Siena, 53100 Siena, Italy.
| | - Silvia Pianezze
- Experimental and Technological Services Department, Fondazione Edmund Mach, 38098 San Michele all'Adige (TN), Italy.
| | - Stefano Loppi
- BioAgryLab, University of Siena, 53100 Siena, Italy; Department of Life Sciences, University of Siena, 53100 Siena, Italy.
| | - Alessandro Cavaglioni
- ISVEA Srl, Istituto per lo Sviluppo Viticolo Enologico e Agroindustriale, 53036 Poggibonsi(SI), Italy.
| | - Matteo Perini
- Experimental and Technological Services Department, Fondazione Edmund Mach, 38098 San Michele all'Adige (TN), Italy.
| | - Giuseppe Campiani
- Department of Biotechnologies, Chemistry and Pharmacy, University of Siena, 53100 Siena, Italy; BioAgryLab, University of Siena, 53100 Siena, Italy; Bioinformatics Research Center, School of Pharmacy and Pharmaceutical Sciences, Isfahan University of Medical Sciences, Isfahan 81746-7346, Iran.
| |
Collapse
|
3
|
Hategan AR, David M, Pirnau A, Cozar B, Cinta-Pinzaru S, Guyon F, Magdas DA. Fusing 1H NMR and Raman experimental data for the improvement of wine recognition models. Food Chem 2024; 458:140245. [PMID: 38954957 DOI: 10.1016/j.foodchem.2024.140245] [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: 03/31/2024] [Revised: 06/12/2024] [Accepted: 06/25/2024] [Indexed: 07/04/2024]
Abstract
The present study proposes the development of new wine recognition models based on Artificial Intelligence (AI) applied to the mid-level data fusion of 1H NMR and Raman data. In this regard, a supervised machine learning method, namely Support Vector Machines (SVMs), was applied for classifying wine samples with respect to the cultivar, vintage, and geographical origin. Because the association between the two data sources generated an input space with a high dimensionality, a feature selection algorithm was employed to identify the most relevant discriminant markers for each wine classification criterion, before SVM modeling. The proposed data processing strategy allowed the classification of the wine sample set with accuracies up to 100% in both cross-validation and on an independent test set and highlighted the efficiency of 1H NMR and Raman data fusion as opposed to the use of a single-source data for differentiating wine concerning the cultivar and vintage.
Collapse
Affiliation(s)
- Ariana Raluca Hategan
- National Institute for Research and Development of Isotopic and Molecular Technologies, 67-103 Donat Street, 400293 Cluj-Napoca, Romania; Faculty of Physics, Babeș-Bolyai University, Kogălniceanu 1, 400084 Cluj-Napoca, Romania.
| | - Maria David
- National Institute for Research and Development of Isotopic and Molecular Technologies, 67-103 Donat Street, 400293 Cluj-Napoca, Romania; Faculty of Physics, Babeș-Bolyai University, Kogălniceanu 1, 400084 Cluj-Napoca, Romania.
| | - Adrian Pirnau
- National Institute for Research and Development of Isotopic and Molecular Technologies, 67-103 Donat Street, 400293 Cluj-Napoca, Romania.
| | - Bogdan Cozar
- National Institute for Research and Development of Isotopic and Molecular Technologies, 67-103 Donat Street, 400293 Cluj-Napoca, Romania.
| | - Simona Cinta-Pinzaru
- Faculty of Physics, Babeș-Bolyai University, Kogălniceanu 1, 400084 Cluj-Napoca, Romania.
| | - Francois Guyon
- Service Commun des Laboratoires, 146 Traverse Charles Susini, 13388 Marseille, France.
| | - Dana Alina Magdas
- National Institute for Research and Development of Isotopic and Molecular Technologies, 67-103 Donat Street, 400293 Cluj-Napoca, Romania; Faculty of Physics, Babeș-Bolyai University, Kogălniceanu 1, 400084 Cluj-Napoca, Romania.
| |
Collapse
|
4
|
Ferreira MM, Marins-Gonçalves L, De Souza D. An integrative review of analytical techniques used in food authentication: A detailed description for milk and dairy products. Food Chem 2024; 457:140206. [PMID: 38936134 DOI: 10.1016/j.foodchem.2024.140206] [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: 03/14/2024] [Revised: 06/04/2024] [Accepted: 06/22/2024] [Indexed: 06/29/2024]
Abstract
The use of suitable analytical techniques for the detection of adulteration, falsification, deliberate substitution, and mislabeling of foods has great importance in the industrial, scientific, legislative, and public health contexts. This way, this work reports an integrative review with a current analytical approach for food authentication, indicating the main analytical techniques to identify adulteration and perform the traceability of chemical components in processed and non-processed foods, evaluating the authenticity and geographic origin. This work presents results from a systematic search in Science Direct® and Scopus® databases using the keywords "authentication" AND "food", "authentication," AND "beverage", from published papers from 2013 to, 2024. All research and reviews published were employed in the bibliometric analysis, evaluating the advantages and disadvantages of analytical techniques, indicating the perspectives for direct, quick, and simple analysis, guaranteeing the application of quality standards, and ensuring food safety for consumers. Furthermore, this work reports the analysis of natural foods to evaluate the origin (traceability), and industrialized foods to detect adulterations and fraud. A focus on research to detect adulteration in milk and dairy products is presented due to the importance of these products in the nutrition of the world population. All analytical tools discussed have advantages and drawbacks, including sample preparation steps, the need for reference materials, and mathematical treatments. So, the main advances in modern analytical techniques for the identification and quantification of food adulterations, mainly milk and dairy products, were discussed, indicating trends and perspectives on food authentication.
Collapse
Affiliation(s)
- Mariana Martins Ferreira
- Laboratory of Electroanalytical Applied to Biotechnology and Food Engineering (LEABE), Chemistry Institute, Uberlândia Federal University, Major Jerônimo Street, 566, Patos de Minas, MG, 38700-002, Brazil
| | - Lorranne Marins-Gonçalves
- Laboratory of Electroanalytical of Food and Environmental Contaminants (LECAA), Chemistry Institute, Uberlândia Federal University, João Naves de Ávila Street, 2121, 1D block, Santa Mônica, Uberlândia, MG, 38400-902, Brazil
| | - Djenaine De Souza
- Laboratory of Electroanalytical of Food and Environmental Contaminants (LECAA), Chemistry Institute, Uberlândia Federal University, João Naves de Ávila Street, 2121, 1D block, Santa Mônica, Uberlândia, MG, 38400-902, Brazil..
| |
Collapse
|
5
|
Frigerio J, Campone L, Giustra MD, Buzzelli M, Piccoli F, Galimberti A, Cannavacciuolo C, Ouled Larbi M, Colombo M, Ciocca G, Labra M. Convergent technologies to tackle challenges of modern food authentication. Heliyon 2024; 10:e32297. [PMID: 38947432 PMCID: PMC11214499 DOI: 10.1016/j.heliyon.2024.e32297] [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: 04/11/2024] [Revised: 05/30/2024] [Accepted: 05/31/2024] [Indexed: 07/02/2024] Open
Abstract
The authentication process involves all the supply chain stakeholders, and it is also adopted to verify food quality and safety. Food authentication tools are an essential part of traceability systems as they provide information on the credibility of origin, species/variety identity, geographical provenance, production entity. Moreover, these systems are useful to evaluate the effect of transformation processes, conservation strategies and the reliability of packaging and distribution flows on food quality and safety. In this manuscript, we identified the innovative characteristics of food authentication systems to respond to market challenges, such as the simplification, the high sensitivity, and the non-destructive ability during authentication procedures. We also discussed the potential of the current identification systems based on molecular markers (chemical, biochemical, genetic) and the effectiveness of new technologies with reference to the miniaturized systems offered by nanotechnologies, and computer vision systems linked to artificial intelligence processes. This overview emphasizes the importance of convergent technologies in food authentication, to support molecular markers with the technological innovation offered by emerging technologies derived from biotechnologies and informatics. The potential of these strategies was evaluated on real examples of high-value food products. Technological innovation can therefore strengthen the system of molecular markers to meet the current market needs; however, food production processes are in profound evolution. The food 3D-printing and the introduction of new raw materials open new challenges for food authentication and this will require both an update of the current regulatory framework, as well as the development and adoption of new analytical systems.
Collapse
Affiliation(s)
- Jessica Frigerio
- Department of Biotechnology and Biosciences, University of Milano-Bicocca, Piazza della Scienza, 2, 20216, Milano, Italy
| | - Luca Campone
- Department of Biotechnology and Biosciences, University of Milano-Bicocca, Piazza della Scienza, 2, 20216, Milano, Italy
| | - Marco Davide Giustra
- Department of Biotechnology and Biosciences, University of Milano-Bicocca, Piazza della Scienza, 2, 20216, Milano, Italy
| | - Marco Buzzelli
- Department of Informatics Systems and Communication, University of Milano-Bicocca, viale Sarca, 336, 20216, Milano, Italy
| | - Flavio Piccoli
- Department of Informatics Systems and Communication, University of Milano-Bicocca, viale Sarca, 336, 20216, Milano, Italy
| | - Andrea Galimberti
- Department of Biotechnology and Biosciences, University of Milano-Bicocca, Piazza della Scienza, 2, 20216, Milano, Italy
| | - Ciro Cannavacciuolo
- Department of Biotechnology and Biosciences, University of Milano-Bicocca, Piazza della Scienza, 2, 20216, Milano, Italy
| | - Malika Ouled Larbi
- Department of Biotechnology and Biosciences, University of Milano-Bicocca, Piazza della Scienza, 2, 20216, Milano, Italy
| | - Miriam Colombo
- Department of Biotechnology and Biosciences, University of Milano-Bicocca, Piazza della Scienza, 2, 20216, Milano, Italy
| | - Gianluigi Ciocca
- Department of Informatics Systems and Communication, University of Milano-Bicocca, viale Sarca, 336, 20216, Milano, Italy
| | - Massimo Labra
- Department of Biotechnology and Biosciences, University of Milano-Bicocca, Piazza della Scienza, 2, 20216, Milano, Italy
| |
Collapse
|
6
|
de Oliveira Costa T, Rangel Botelho J, Helena Cassago Nascimento M, Krause M, Tereza Weitzel Dias Carneiro M, Coelho Ferreira D, Roberto Filgueiras P, de Oliveira Souza M. A one-class classification approach for authentication of specialty coffees by inductively coupled plasma mass spectroscopy (ICP-MS). Food Chem 2024; 442:138268. [PMID: 38242000 DOI: 10.1016/j.foodchem.2023.138268] [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: 08/10/2023] [Revised: 11/27/2023] [Accepted: 12/22/2023] [Indexed: 01/21/2024]
Abstract
Due to the lucrative nature of specialty coffees, there have been instances of adulteration where low-cost materials are mixed in to increase the overall volume, resulting in illegal profit. A widely used and recommended approach to detect possible adulteration is the application of one-class classifiers (OCC), which only require information about the target class to build the models. Thus, this work aimed to identify adulterations in specialty coffees with low-quality coffee using multielement analysis determined by ICP-MS and to evaluate the performance of one-class classifiers (dd-SIMCA, OCRF, and OCPLS). Therefore, authentic specialty coffee samples were adulterated with low-quality coffee in 25 % to 75 % (w/w) proportions. Samples were subjected to acid decomposition for analysis by ICP-MS. OCPLS method presented the best performance to detect adulterations with low-quality coffee in specialty coffees, showing higher specificity (SPE = 100 %) and reliability rate (RLR = 94.3 %).
Collapse
Affiliation(s)
- Tayná de Oliveira Costa
- Laboratório de Analítica, Metabolômica e Quimiometria (LAMeQui), Instituto Federal de Educação, Ciência e Tecnologia do Espírito Santo, Campus Alegre (IFES), Brazil; Programa de Pós-Graduação em Ciências Naturais (PPGCN), Universidade Estadual do Norte Fluminense Darcy Ribeiro (UENF), Brazil
| | | | | | - Maiara Krause
- Departamento de Química, Universidade Federal do Espírito Santo (UFES), Brazil
| | | | | | | | - Murilo de Oliveira Souza
- Laboratório de Analítica, Metabolômica e Quimiometria (LAMeQui), Instituto Federal de Educação, Ciência e Tecnologia do Espírito Santo, Campus Alegre (IFES), Brazil; Programa de Pós-Graduação em Ciências Naturais (PPGCN), Universidade Estadual do Norte Fluminense Darcy Ribeiro (UENF), Brazil.
| |
Collapse
|
7
|
Costa-Ribeiro A, Lamas A, Garrido-Maestu A. Evaluating Commercial Loop-Mediated Isothermal Amplification Master Mixes for Enhanced Detection of Foodborne Pathogens. Foods 2024; 13:1635. [PMID: 38890864 PMCID: PMC11172173 DOI: 10.3390/foods13111635] [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: 04/15/2024] [Revised: 05/22/2024] [Accepted: 05/23/2024] [Indexed: 06/20/2024] Open
Abstract
Loop-mediated isothermal amplification, LAMP, is nowadays the most popular isothermal nucleic acid amplification technique, and as such, several commercial, ready-to-use master mixes have flourished. Unfortunately, independent studies to determine their performance are limited. The current study performed an independent evaluation of the existing ready-to-use commercial LAMP master mixes WarmStart® LAMP Kit, LavaLAMP™ DNA Master Mix, Saphir Bst Turbo GreenMaster, OptiGene Fast Master Mix ISO-004, and SynLAMP Mix. To reduce bias, three different genes, namely ttr (Salmonella spp.), rfbE (E. coli O157), and hly (Listeria monocytogenes), were targeted. The comparison was based on amplification speed, performance with decreasing DNA concentrations, and the effect of five typical LAMP reaction additives (betaine, DMSO, pullulan, TMAC, and GuHCl). Significant differences were observed among the different master mixes. OptiGene provided the fastest amplification and showed less detrimental effects associated with the supplements evaluated. Out of the chemicals tested, pullulan provided the best results in terms of amplification speed. It is noteworthy that the different additives impacted the master mixes differently. Overall, the current study provides insights into the performance of commercial LAMP master mixes, which can be of value for the scientific community to better select appropriate reagents when developing new methods.
Collapse
Affiliation(s)
- Ana Costa-Ribeiro
- International Iberian Nanotechnology Laboratory, Av. Mestre José Veiga s/n, 4715-330 Braga, Portugal;
- Department of Biochemistry, Genetics and Immunology, University of Vigo, 36310 Vigo, Spain
| | - Alexandre Lamas
- Food Hygiene, Inspection and Control Laboratory (Lhica), Department of Analytical Chemistry, Nutrition and Bromatology, Veterinary School, Campus Terra, University of Santiago de Compostela (USC), 27002 Lugo, Spain;
| | - Alejandro Garrido-Maestu
- International Iberian Nanotechnology Laboratory, Av. Mestre José Veiga s/n, 4715-330 Braga, Portugal;
- Laboratory of Microbiology and Technology of Marine Products (MicroTEC), Instituto de Investigaciones Marinas (IIM), CSIC, Eduardo Cabello, 6, 36208 Vigo, Spain
| |
Collapse
|
8
|
Anagaw YK, Ayenew W, Limenh LW, Geremew DT, Worku MC, Tessema TA, Simegn W, Mitku ML. Food adulteration: Causes, risks, and detection techniques-review. SAGE Open Med 2024; 12:20503121241250184. [PMID: 38725924 PMCID: PMC11080768 DOI: 10.1177/20503121241250184] [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: 11/23/2023] [Accepted: 04/11/2024] [Indexed: 05/12/2024] Open
Abstract
Food adulteration is the intentional addition of foreign or inferior substances to original food products for a variety of reasons. It takes place in a variety of forms, like mixing, substitution, hiding poor quality in packaging material, putting decomposed food for sale, misbranding or giving false labels, and adding toxicants. Several analytical methods (such as chromatography, spectroscopy, electronic sensors) are used to detect the quality of foodstuffs. This review provides concise but detailed information to understand the scope and scale of food adulteration as a way to further detect, combat, and prevent future adulterations. The objective of this review was to provide a comprehensive overview of the causes, risks, and detection techniques associated with food adulteration. It also aimed to highlight the potential health risks posed by consuming adulterated food products and the importance of detecting and preventing such practices. During the review, books, regulatory guidelines, articles, and reports on food adulteration were analyzed critically. Furthermore, the review assessed key findings to present a well-rounded analysis of the challenges and opportunities associated with combating food adulteration. This review included different causes and health impacts of food adulteration. The analytical techniques for food adulteration detection have also been documented in brief. In addition, the review emphasized the urgency of addressing food adulteration through a combination of regulatory measures, technological advancements, and consumer awareness. In conclusion, food adulteration causes many diseases such as cancer, liver disease, cardiovascular disease, kidney disease, and nervous system-related diseases. So, ensuring food safety is the backbone of health and customer satisfaction. Strengthening regulations, taking legal enforcement action, enhancing testing, and quality control can prevent and mitigate the adulteration of food products. Moreover, proper law enforcement and regular inspection of food quality can bring about drastic changes.
Collapse
Affiliation(s)
- Yeniewa Kerie Anagaw
- Department of Pharmaceutical Chemistry, School of Pharmacy, College of Medicine and Health Sciences, University of Gondar, Gondar, Amhara, Ethiopia
| | - Wondim Ayenew
- Department of Social and Administrative Pharmacy, School of Pharmacy, College of Medicine and Health Sciences, University of Gondar, Gondar, Ethiopia
| | - Liknaw Workie Limenh
- Department of Pharmaceutics, School of Pharmacy, College of Medicine and Health Sciences, University of Gondar, Gondar, Ethiopia
| | - Derso Teju Geremew
- Department of Pharmaceutics, School of Pharmacy, College of Medicine and Health Sciences, University of Gondar, Gondar, Ethiopia
| | - Minichil Chanie Worku
- Department of Pharmaceutical Chemistry, School of Pharmacy, College of Medicine and Health Sciences, University of Gondar, Gondar, Amhara, Ethiopia
| | - Tewodros Ayalew Tessema
- Department of Pharmaceutics, School of Pharmacy, College of Medicine and Health Sciences, University of Gondar, Gondar, Ethiopia
| | - Wudneh Simegn
- Department of Social and Administrative Pharmacy, School of Pharmacy, College of Medicine and Health Sciences, University of Gondar, Gondar, Ethiopia
| | - Melese Legesse Mitku
- Department of Pharmaceutical Chemistry, School of Pharmacy, College of Medicine and Health Sciences, University of Gondar, Gondar, Amhara, Ethiopia
| |
Collapse
|
9
|
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
|
10
|
Pagani AP, Camargo G, Ibañez GA, Olivieri AC, Pomerantsev AL, Rodionova OY. Data-Driven Version of Multiway Soft Independent Modeling of Class Analogy (N-Way DD-SIMCA): Theory and Application. Anal Chem 2024; 96:4845-4853. [PMID: 38471059 DOI: 10.1021/acs.analchem.3c05096] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/14/2024]
Abstract
One-class classification (OCC) is discussed in the framework of the measurement and processing of multiway data. Data-driven soft independent modeling of class analogy (DD-SIMCA) is applied in the following formats: (1) multiblock and (2) Tucker 3 N-way SIMCA, which are shown to be useful tools for solving classification tasks. A new decision rule for N-way DD-SIMCA is adopted based on the conventional two-way DD-SIMCA model. Multiblock SIMCA is shown to be useful for variable selection, and Tucker 3 SIMCA to select the optimal model complexity when applying multiway data decomposition and to assess the role of individual samples in the classification model. Both approaches, together with the two-way DD-SIMCA version applied to the unfolded data, are compared regarding the analysis of an experimental data set including genuine and adulterated blueberry extract samples. The latter were employed to produce matrix spectral-time data matrices per sample within a flow injection system, taking advantage of the spectral changes in the sample constituents as a function of the pH of the carrier phase. The need to employ the Tucker 3 model instead of a trilinear decomposition is supported by a discussion on the lack of the trilinearity property of the studied data.
Collapse
Affiliation(s)
- Ariana P Pagani
- Departamento de Química Analítica, Facultad de Ciencias Bioquímicas y Farmacéuticas, Universidad Nacional de Rosario, Suipacha 531, 2000 Rosario, Argentina
- Instituto de Química Rosario (CONICET-UNR), 27 de Febrero 210 Bis, 2000 Rosario, Argentina
| | - Gonzalo Camargo
- Departamento de Química Analítica, Facultad de Ciencias Bioquímicas y Farmacéuticas, Universidad Nacional de Rosario, Suipacha 531, 2000 Rosario, Argentina
- Instituto de Química Rosario (CONICET-UNR), 27 de Febrero 210 Bis, 2000 Rosario, Argentina
| | - Gabriela A Ibañez
- Departamento de Química Analítica, Facultad de Ciencias Bioquímicas y Farmacéuticas, Universidad Nacional de Rosario, Suipacha 531, 2000 Rosario, Argentina
- Instituto de Química Rosario (CONICET-UNR), 27 de Febrero 210 Bis, 2000 Rosario, Argentina
| | - Alejandro C Olivieri
- Departamento de Química Analítica, Facultad de Ciencias Bioquímicas y Farmacéuticas, Universidad Nacional de Rosario, Suipacha 531, 2000 Rosario, Argentina
- Instituto de Química Rosario (CONICET-UNR), 27 de Febrero 210 Bis, 2000 Rosario, Argentina
| | - Alexey L Pomerantsev
- Federal Research Center for Chemical Physics RAS, Kosygin St. 4, 119991 Moscow, Russia
| | - Oxana Ye Rodionova
- Federal Research Center for Chemical Physics RAS, Kosygin St. 4, 119991 Moscow, Russia
| |
Collapse
|
11
|
Mara A, Caredda M, Addis M, Sanna F, Deroma M, Georgiou CA, Langasco I, Pilo MI, Spano N, Sanna G. Elemental Fingerprinting of Pecorino Romano and Pecorino Sardo PDO: Characterization, Authentication and Nutritional Value. Molecules 2024; 29:869. [PMID: 38398621 PMCID: PMC10892592 DOI: 10.3390/molecules29040869] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/15/2024] [Revised: 02/06/2024] [Accepted: 02/08/2024] [Indexed: 02/25/2024] Open
Abstract
Sardinia, located in Italy, is a significant producer of Protected Designation of Origin (PDO) sheep cheeses. In response to the growing demand for high-quality, safe, and traceable food products, the elemental fingerprints of Pecorino Romano PDO and Pecorino Sardo PDO were determined on 200 samples of cheese using validated, inductively coupled plasma methods. The aim of this study was to collect data for food authentication studies, evaluate nutritional and safety aspects, and verify the influence of cheesemaking technology and seasonality on elemental fingerprints. According to European regulations, one 100 g serving of both cheeses provides over 30% of the recommended dietary allowance for calcium, sodium, zinc, selenium, and phosphorus, and over 15% of the recommended dietary intake for copper and magnesium. Toxic elements, such as Cd, As, Hg, and Pb, were frequently not quantified or measured at concentrations of toxicological interest. Linear discriminant analysis was used to discriminate between the two types of pecorino cheese with an accuracy of over 95%. The cheese-making process affects the elemental fingerprint, which can be used for authentication purposes. Seasonal variations in several elements have been observed and discussed.
Collapse
Affiliation(s)
- Andrea Mara
- Department of Chemical, Physical, Mathematical and Natural Sciences, University of Sassari, Via Vienna 2, I-07100 Sassari, Italy; (I.L.); (M.I.P.); (N.S.)
| | - Marco Caredda
- Department of Animal Science, Agris Sardegna, S.S. 291 Sassari-Fertilia, Km. 18,600, I-07040 Sassari, Italy; (M.C.); (M.A.)
| | - Margherita Addis
- Department of Animal Science, Agris Sardegna, S.S. 291 Sassari-Fertilia, Km. 18,600, I-07040 Sassari, Italy; (M.C.); (M.A.)
| | - Francesco Sanna
- Department of Environmental Studies, Crop Protection and Production Quality Agris Sardegna, Viale Trieste 111, I-09123 Cagliari, Italy;
| | - Mario Deroma
- Department of Agriculture, University of Sassari, Viale Italia, 39A, I-07100 Sassari, Italy;
| | - Constantinos A. Georgiou
- Chemistry Laboratory, Department of Food Science and Human Nutrition, Agricultural University of Athens, 75 Iera Odos, 118 55 Athens, Greece;
- FoodOmics.GR Research Infrastructure, Agricultural University of Athens, 118 55 Athens, Greece
| | - Ilaria Langasco
- Department of Chemical, Physical, Mathematical and Natural Sciences, University of Sassari, Via Vienna 2, I-07100 Sassari, Italy; (I.L.); (M.I.P.); (N.S.)
| | - Maria I. Pilo
- Department of Chemical, Physical, Mathematical and Natural Sciences, University of Sassari, Via Vienna 2, I-07100 Sassari, Italy; (I.L.); (M.I.P.); (N.S.)
| | - Nadia Spano
- Department of Chemical, Physical, Mathematical and Natural Sciences, University of Sassari, Via Vienna 2, I-07100 Sassari, Italy; (I.L.); (M.I.P.); (N.S.)
| | - Gavino Sanna
- Department of Chemical, Physical, Mathematical and Natural Sciences, University of Sassari, Via Vienna 2, I-07100 Sassari, Italy; (I.L.); (M.I.P.); (N.S.)
| |
Collapse
|
12
|
Tachie CYE, Obiri-Ananey D, Alfaro-Cordoba M, Tawiah NA, Aryee ANA. Classification of oils and margarines by FTIR spectroscopy in tandem with machine learning. Food Chem 2024; 431:137077. [PMID: 37611361 DOI: 10.1016/j.foodchem.2023.137077] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/08/2023] [Revised: 07/14/2023] [Accepted: 07/31/2023] [Indexed: 08/25/2023]
Abstract
This study assessed the combined utility of ATR-FTIR spectroscopy and machine learning (ML) techniques for identifying and classifying pure njangsa seed oil (NSO), palm kernel oil (PKO), coconut oil (CCO), njangsa seed oil-palm kernel oil (NSOPKO) and njangsa seed oil-coconut oil (NSOCCO) margarine. Additionally, it quantified the degree of adulteration in each oil and margarine using ML regression models and sunflower oil and canola-flaxseed oil margarine as adulterants. Fingerprints of the oils and the margarines derived in the spectra region 4000-600 cm-1 were combined with ML models. The first two principal components explained 99.4% and 98% of the variance of pure oils and margarines and 90.1, 88.3, 88, 97.3 and 98.3% of adulterated PKO, NSO, CCO, NSOCCO and NSOPKO, respectively while enabling visualization. Pure margarines were classified accurately (100%) in all models. KNN was most effective in classifying pure oil at 97% followed by LR (93%), SVM (83%), LightGBM (53%) and DT (50%). The R2 obtained from all the models for adulterated PKO, NSO, CCO, NSOPKO and NSOCCO ranged from 59-99%, 55-99%, 45-94%, 69-98% and 59-94%, respectively. SVM and DT underperformed, while KNN was the best model.
Collapse
Affiliation(s)
- Christabel Y E Tachie
- Delaware State University, College of Agriculture, Science and Technology, Department of Human Ecology (Food Science & Biotechnology Program), 1200 N DuPont Highway, Dover, DE 19901, USA
| | - Daniel Obiri-Ananey
- North Carolina Agricultural and Technical State University, Department of Computational Data Science and Engineering, 1601 E Market St, Greensboro, NC 27411, USA
| | - Marcela Alfaro-Cordoba
- University of California Santa Cruz, Department of Statistics, 1156 High St, Santa Cruz, CA 95064, USA
| | - Nii Adjetey Tawiah
- Delaware State University, College of Humanities, Education and Social Sciences, 1200 N DuPont Highway, Dover, DE 19901, USA
| | - Alberta N A Aryee
- Delaware State University, College of Agriculture, Science and Technology, Department of Human Ecology (Food Science & Biotechnology Program), 1200 N DuPont Highway, Dover, DE 19901, USA.
| |
Collapse
|
13
|
Giusti A, Malloggi C, Magagna G, Filipello V, Armani A. Is the metabarcoding ripe enough to be applied to the authentication of foodstuff of animal origin? A systematic review. Compr Rev Food Sci Food Saf 2024; 23:e13256. [PMID: 38284609 DOI: 10.1111/1541-4337.13256] [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: 07/04/2023] [Revised: 09/25/2023] [Accepted: 10/02/2023] [Indexed: 01/30/2024]
Abstract
Food authentication using molecular techniques is of great importance to fight food fraud. Metabarcoding, based on the next-generation sequencing (NGS) technologies, allowing large-scale taxonomic identification of complex samples via massive parallel sequencing of fragments (called DNA barcodes) simultaneously, has become increasingly popular in many scientific fields. A systematic review to answer the question "Is the metabarcoding ripe enough to be applied to the authentication of foodstuff of animal origin?" is presented. The inclusion criteria were focused on the selection of scientific papers (SPs) only applying metabarcoding to foodstuff of animal origin collected on the market. The 23 included SPs were first analyzed with respect to the metabarcoding phases: library preparation (target genes, primer pairs, and fragment length), sequencing (NGS platforms), and final data analysis (bioinformatic pipelines). Given the importance of primer selection, the taxonomic coverage of the used primers was also evaluated. In addition, the SPs were scored based on the use of quality control measures (procedural blanks, positive controls, replicates, curated databases, and thresholds to filter the data). A lack of standardized protocols, especially with respect to the target barcode/s and the universal primer/s, and the infrequent application of the quality control measures, leads to answer that metabarcoding is not ripe enough for authenticating foodstuff of animal origin. However, the observed trend of the SP quality improvement over the years is encouraging. Concluding, a proper protocol standardization would allow a wider use of metabarcoding by both official and private laboratories, enabling this method to become the primary for the authentication of foodstuffs of animal origin.
Collapse
Affiliation(s)
- Alice Giusti
- FishLab, Department of Veterinary Sciences, University of Pisa, Pisa, Italy
| | - Chiara Malloggi
- FishLab, Department of Veterinary Sciences, University of Pisa, Pisa, Italy
| | - Giulia Magagna
- Istituto Zooprofilattico Sperimentale della Lombardia e dell'Emilia Romagna "Bruno Ubertini", Brescia, Italy
| | - Virginia Filipello
- Istituto Zooprofilattico Sperimentale della Lombardia e dell'Emilia Romagna "Bruno Ubertini", Brescia, Italy
| | - Andrea Armani
- FishLab, Department of Veterinary Sciences, University of Pisa, Pisa, Italy
| |
Collapse
|
14
|
Chiaudani A, Flamminii F, Consalvo A, Bellocci M, Pizzi A, Passamonti C, Cichelli A. Rare Earth Element Variability in Italian Extra Virgin Olive Oils from Abruzzo Region. Foods 2023; 13:141. [PMID: 38201169 PMCID: PMC10778968 DOI: 10.3390/foods13010141] [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: 11/21/2023] [Revised: 12/21/2023] [Accepted: 12/27/2023] [Indexed: 01/12/2024] Open
Abstract
Extra virgin olive oil is a food product from the Mediterranean area that is particularly and continuously experiencing to increasing instances of fraudulent geographical labeling. Therefore, origin protection must be improved, mainly based on its intrinsic chemical composition. This study aimed to perform a preliminary chemical characterization of Abruzzo extra virgin olive oils (EVOOs) using rare earth elements (REEs). REEs were evaluated in EVOO samples of different varieties produced in different geographical origins within the Abruzzo region (Italy) in three harvest years using ICP-MS chemometric techniques. Principal component, discriminant, and hierarchical cluster analyses were conducted to verify the influence of the variety, origin, and vintage of the REE composition. The results of a three-year study showed a uniform REE pattern and a strong correlation in most EVOOs, in particular for Y, La, Ce, and Nd. However, europium and erbium were also found in some oil samples. Compared with cultivar and origin, only the harvest year slightly influenced the REE composition, highlighting the interactions of the olive system with the climate and soil chemistry that could affect the multielement composition of EVOOs.
Collapse
Affiliation(s)
- Alessandro Chiaudani
- Department of Innovative Technologies in Medicine and Dentistry, University “G. d’Annunzio” of Chieti-Pescara, 66100 Chieti, Italy; (A.C.); (A.C.)
| | - Federica Flamminii
- Department of Innovative Technologies in Medicine and Dentistry, University “G. d’Annunzio” of Chieti-Pescara, 66100 Chieti, Italy; (A.C.); (A.C.)
| | - Ada Consalvo
- Center for Advanced Studies and Technology (CAST), “G. d’Annunzio” University of Chieti-Pescara, 66100 Chieti, Italy;
| | - Mirella Bellocci
- Istituto Zooprofilattico Sperimentale dell’Abruzzo e del Molise “G. Caporale”, Campo Boario, 64100 Teramo, Italy;
| | - Alberto Pizzi
- Department of Engineering and Geology, University “G. d’Annunzio” of Chieti-Pescara, 66100 Chieti, Italy;
| | - Chiara Passamonti
- Department of Philosophical, Pedagogical and Economic-Quantitative Sciences, University “G. d’Annunzio” of Chieti-Pescara, 65127 Pescara, Italy;
| | - Angelo Cichelli
- Department of Innovative Technologies in Medicine and Dentistry, University “G. d’Annunzio” of Chieti-Pescara, 66100 Chieti, Italy; (A.C.); (A.C.)
| |
Collapse
|
15
|
Perga S, Biolatti C, Martini I, Rossi F, Benso A, Acutis PL, Bagnato A, Cognata D, Caroggio P, Peletto S, Modesto P. Application of Microsatellites to Trace the Dairy Products Back to the Farm of Origin. Foods 2023; 12:4131. [PMID: 38002189 PMCID: PMC10670529 DOI: 10.3390/foods12224131] [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: 10/19/2023] [Revised: 11/07/2023] [Accepted: 11/13/2023] [Indexed: 11/26/2023] Open
Abstract
The increasing number of food frauds, mainly targeting high quality products, is a rising concern among producers and authorities appointed to food controls. Therefore, the development or implementation of methods to reveal frauds is desired. The genetic traceability of traditional or high-quality dairy products (i.e., products of protected designation of origin, PDO) represents a challenging issue due to the technical problems that arise. The aim of the study was to set up a genetic tool for the origin traceability of dairy products. We investigated the use of Short Tandem Repeats (STRs) to assign milk and cheese to the corresponding producer. Two farms were included in the study, and the blood of the cows, bulk milk, and derived cheese were sampled monthly for one year. Twenty STRs were selected and Polymerase Chain Reactions for each locus were carried out. The results showed that bulk milk and derived cheese express an STR profile composed of a subset of STRs of the lactating animals. A bioinformatics tool was used for the exclusion analysis. The study allowed the identification of a panel of 20 markers useful for the traceability of milk and cheeses, and its effectiveness in the traceability of dairy products obtained from small producers was demonstrated.
Collapse
Affiliation(s)
- Simona Perga
- Istituto Zooprofilattico Sperimentale del Piemonte, Liguria e Valle d’Aosta, 10154 Turin, Italy; (S.P.); (C.B.); (I.M.); (P.L.A.); (S.P.)
| | - Cristina Biolatti
- Istituto Zooprofilattico Sperimentale del Piemonte, Liguria e Valle d’Aosta, 10154 Turin, Italy; (S.P.); (C.B.); (I.M.); (P.L.A.); (S.P.)
| | - Isabella Martini
- Istituto Zooprofilattico Sperimentale del Piemonte, Liguria e Valle d’Aosta, 10154 Turin, Italy; (S.P.); (C.B.); (I.M.); (P.L.A.); (S.P.)
| | - Francesco Rossi
- Computer and Control Engineering Department, Polytechnic of Turin, 10100 Turin, Italy (A.B.)
| | - Alfredo Benso
- Computer and Control Engineering Department, Polytechnic of Turin, 10100 Turin, Italy (A.B.)
| | - Pier Luigi Acutis
- Istituto Zooprofilattico Sperimentale del Piemonte, Liguria e Valle d’Aosta, 10154 Turin, Italy; (S.P.); (C.B.); (I.M.); (P.L.A.); (S.P.)
| | - Alessandro Bagnato
- Department of Veterinary and Animal Science, Università degli Studi di Milano, 26900 Lodi, Italy;
| | | | - Piero Caroggio
- Azienda Sanitaria Locale 1 Imperiese, 18100 Imperia, Italy;
| | - Simone Peletto
- Istituto Zooprofilattico Sperimentale del Piemonte, Liguria e Valle d’Aosta, 10154 Turin, Italy; (S.P.); (C.B.); (I.M.); (P.L.A.); (S.P.)
| | - Paola Modesto
- Istituto Zooprofilattico Sperimentale del Piemonte, Liguria e Valle d’Aosta, 10154 Turin, Italy; (S.P.); (C.B.); (I.M.); (P.L.A.); (S.P.)
| |
Collapse
|
16
|
Nguyen-Quang T, Bui-Quang M, Pham-Van T, Le-Van N, Nguyen-Hoang K, Nguyen-Minh D, Phung-Thi T, Le-Viet A, Tran-Ha Minh D, Nguyen-Tien D, Hoang-Le TA, Truong-Ngoc M. Classification of Vietnamese Cashew Nut ( Anacardium occidentale L.) Products Using Statistical Algorithms Based on ICP/MS Data: A Study of Food Categorization. JOURNAL OF ANALYTICAL METHODS IN CHEMISTRY 2023; 2023:1465773. [PMID: 37928250 PMCID: PMC10622188 DOI: 10.1155/2023/1465773] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 03/20/2023] [Revised: 08/28/2023] [Accepted: 10/08/2023] [Indexed: 11/07/2023]
Abstract
Fingerprinting techniques, which utilize the unique chemical and physical properties of food samples, have emerged as a promising approach for food authentication and traceability. Recent studies have demonstrated significant advancements in food authentication through the use of fingerprinting methods, such as multivariate statistical analysis techniques applied to trace elements and isotope ratios. However, further research is required to optimize these methods and ensure their validity and reliability in real-world applications. In this study, the inductively coupled plasma mass spectrometry (ICP-MS) analytical method was employed to determine the content of 21 elements in 300 cashew nut (Anacardium occidentale L.) samples from 5 brands. Multivariate statistical methods, such as principal components analysis (PCA), were employed to analyze the data obtained and establish the provenance of the cashew nuts. While cashew nuts are widely marketed in many countries, no universal method has been utilized to differentiate the origin of these nuts. Our study represents the initial step in identifying the geographical origin of commercial cashew nuts marketed in Vietnam. The analysis showed significant differences in the means of 21 of the 40 analyzed elements among the cashew nut samples from the 5 brands, including 7Li, 11B, 24Mg, 27Al, 44Ca, 48Ti, 51V, 52Cr, 55Mn, 57Fe, 60Ni, 63Cu, 66Zn, 93Nb, 98Mo, 111Cd, 115In, 121Sb, 138Ba, 208Pb, and 209Bi. The PCA analysis indicated that the cashew nut samples can be accurately classified according to their original locations. This research serves as a prerequisite for future studies involving the combination of elemental composition analysis with statistical classification methods for the accurate establishment of cashew nut provenance, which involves the identification of key markers for the original discrimination of cashew nuts.
Collapse
Affiliation(s)
- Trung Nguyen-Quang
- Center for Research and Technology Transfer (CRETECH), Vietnam Academy of Science and Technology (VAST), 18 Hoang Quoc Viet Road, Hanoi, Vietnam
| | - Minh Bui-Quang
- Center for Research and Technology Transfer (CRETECH), Vietnam Academy of Science and Technology (VAST), 18 Hoang Quoc Viet Road, Hanoi, Vietnam
| | - Thinh Pham-Van
- Faculty of Food Science and Technology, Ho Chi Minh University of Food Industry, 140 Le Trong Tan, Tan Phu District, Ho Chi Minh 70000, Vietnam
| | - Nhan Le-Van
- Center for Research and Technology Transfer (CRETECH), Vietnam Academy of Science and Technology (VAST), 18 Hoang Quoc Viet Road, Hanoi, Vietnam
| | - Khanh Nguyen-Hoang
- Center for Research and Technology Transfer (CRETECH), Vietnam Academy of Science and Technology (VAST), 18 Hoang Quoc Viet Road, Hanoi, Vietnam
| | - Duc Nguyen-Minh
- Institute of Genome Research, Vietnam Academy of Science and Technology (VAST), 18 Hoang Quoc Viet Road, Hanoi, Vietnam
| | - Tinh Phung-Thi
- Center for Research and Technology Transfer (CRETECH), Vietnam Academy of Science and Technology (VAST), 18 Hoang Quoc Viet Road, Hanoi, Vietnam
| | - Anh Le-Viet
- Center for Research and Technology Transfer (CRETECH), Vietnam Academy of Science and Technology (VAST), 18 Hoang Quoc Viet Road, Hanoi, Vietnam
| | - Duc Tran-Ha Minh
- Center for Research and Technology Transfer (CRETECH), Vietnam Academy of Science and Technology (VAST), 18 Hoang Quoc Viet Road, Hanoi, Vietnam
| | - Dat Nguyen-Tien
- Center for Research and Technology Transfer (CRETECH), Vietnam Academy of Science and Technology (VAST), 18 Hoang Quoc Viet Road, Hanoi, Vietnam
| | - Tuan-Anh Hoang-Le
- Center for Research and Technology Transfer (CRETECH), Vietnam Academy of Science and Technology (VAST), 18 Hoang Quoc Viet Road, Hanoi, Vietnam
| | - Minh Truong-Ngoc
- Center for Research and Technology Transfer (CRETECH), Vietnam Academy of Science and Technology (VAST), 18 Hoang Quoc Viet Road, Hanoi, Vietnam
| |
Collapse
|
17
|
Belore BM, Maheswarappa NB, Kulkarni VV, Banerjee R, Hazarika P, Dasoju S, Mishra BP, Govindaiah PM. Biomarker discovery and authentication of cold-slaughtered chicken through classical analytical procedures and mass spectrometry based proteomic approaches. Br Poult Sci 2023; 64:605-613. [PMID: 37593926 DOI: 10.1080/00071668.2023.2239168] [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: 11/10/2022] [Revised: 05/16/2023] [Accepted: 06/22/2023] [Indexed: 08/19/2023]
Abstract
1. This study evaluated the suitability of routine analytical procedures and used mass spectrometry-based proteomic approaches to distinguish meat from dead chicken/ cold-slaughtered birds (CS), electrically stunned and slaughtered birds, as per standard protocols (ES), and birds slaughtered according to halal guidelines (HS).2. Meat from CS birds had lower (P < 0.05) pH, water-holding capacity and higher (P < 0.05) lipid oxidation, haem iron content, residual blood and total viable counts relative to ES and HS meat indicating poor quality.3. The results demonstrated the presence of unique protein bands on SDS-PAGE only in CS meat that can be used for routine screening.4. Protein analysis using MALDI-TOF mass spectrometry identified haemoglobin subunit alpha-A and alpha-D; Adenylate kinase isoenzyme 1 as reliable and stable marker proteins for authentication of dead chicken meat under raw and cooked conditions and halal slaughtered chicken, respectively.5. The methods used may be employed by the food safety and regulatory agencies for regular screening of meat quality and to authenticate CS or HS chicken.
Collapse
Affiliation(s)
- B M Belore
- Department of Livestock Products Technology, College of Veterinary Sciences and Animal Husbandry CAU, Aizwal, India
| | - N B Maheswarappa
- Meat Proteomics Lab, ICAR-National Research Centre on Meat, Hyderabad, India
| | - V V Kulkarni
- Department of Livestock Products Technology, College of Veterinary Sciences and Animal Husbandry CAU, Aizwal, India
| | - R Banerjee
- Meat Proteomics Lab, ICAR-National Research Centre on Meat, Hyderabad, India
| | - P Hazarika
- Department of Livestock Products Technology, College of Veterinary Sciences and Animal Husbandry CAU, Aizwal, India
| | - S Dasoju
- Meat Proteomics Lab, ICAR-National Research Centre on Meat, Hyderabad, India
| | - B P Mishra
- Meat Proteomics Lab, ICAR-National Research Centre on Meat, Hyderabad, India
| | - P M Govindaiah
- Meat Proteomics Lab, ICAR-National Research Centre on Meat, Hyderabad, India
| |
Collapse
|
18
|
Sammarco G, Bardin D, Quaini F, Dall'Asta C, Christmann J, Weller P, Suman M. A geographical origin assessment of Italian hazelnuts: Gas chromatography-ion mobility spectrometry coupled with multivariate statistical analysis and data fusion approach. Food Res Int 2023; 171:113085. [PMID: 37330839 DOI: 10.1016/j.foodres.2023.113085] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/15/2023] [Revised: 05/31/2023] [Accepted: 06/02/2023] [Indexed: 06/19/2023]
Abstract
Hazelnut is a commodity that has gained interest in the food science community concerning its authenticity. The quality of the Italian hazelnuts is guaranteed by Protected Designation of Origin and Protected Geographical Indication certificates. However, due to their modest availability and the high price, fraudulent producers/suppliers blend, or even substitute, Italian hazelnuts with others from different countries, having a lower price, and often a lower quality. To contrast or prevent these illegal activities, the present work investigated the application of the Gas Chromatography-Ion mobility spectrometry (GC-IMS) technique on the hazelnut chain (fresh, roasted, and paste of hazelnuts). The raw data obtained were handled and elaborated using two different ways, software for statistical analysis, and a programming language. In both cases, Principal Component Analysis and Partial Least Squares-Discriminant Analysis models were exploited, to study how the Volatile Organic Profiles of Italian, Turkish, Georgian, and Azerbaijani products differ. A prediction set was extrapolated from the training set, for a preliminary models' evaluation, then an external validation set, containing blended samples, was analysed. Both approaches highlighted an interesting class separation and good model parameters (accuracy, precision, sensitivity, specificity, F1-score). Moreover, a data fusion approach with a complementary methodology, sensory analysis, was achieved, to estimate the performance enhancement of the statistical models, considering more discriminant variables and integrating at the same time further information correlated to quality aspects. GC-IMS could be a key player as a rapid, direct, cost-effective strategy to face authenticity issues regarding the hazelnut chain.
Collapse
Affiliation(s)
- Giuseppe Sammarco
- Sensory and Analytical Food Science, Barilla G. e R. Fratelli S.p.A., Parma, Italy; Department of Food and Drug, University of Parma, Parma, Italy
| | - Daniele Bardin
- Sensory and Analytical Food Science, Barilla G. e R. Fratelli S.p.A., Parma, Italy
| | - Federica Quaini
- Sensory and Analytical Food Science, Barilla G. e R. Fratelli S.p.A., Parma, Italy
| | | | - Joscha Christmann
- Institute of Analytics and Bioanalytics, Faculty of Biotechnology, Mannheim University of Applied Sciences, Mannheim, Germany
| | - Philipp Weller
- Institute of Analytics and Bioanalytics, Faculty of Biotechnology, Mannheim University of Applied Sciences, Mannheim, Germany
| | - Michele Suman
- Sensory and Analytical Food Science, Barilla G. e R. Fratelli S.p.A., Parma, Italy; Department for Sustainable Food Process, Catholic University Sacred Heart, Piacenza, Italy
| |
Collapse
|
19
|
Markos MU, Tola Y, Kebede BT, Ogah O. Metabolomics: A suitable foodomics approach to the geographical origin traceability of Ethiopian Arabica specialty coffees. Food Sci Nutr 2023; 11:4419-4431. [PMID: 37576063 PMCID: PMC10420859 DOI: 10.1002/fsn3.3434] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/01/2023] [Revised: 05/01/2023] [Accepted: 05/04/2023] [Indexed: 08/15/2023] Open
Abstract
Coffee arabica, originated in Ethiopia, is considered a quality bean for its high sensory qualities, and has a special price in the world coffee market. The country is a pool of genetic diversity for Arabica coffee, and coffee from different regions has a distinct flavor profile. Their exceptional quality is attributed to their genetic diversity, favorable environmental conditions, and agroforestry-based production system. However, the country still needs to benefit from its single-origin product due to a lack of appropriate traceability information to register for its geographical indication. Certification of certain plants or plant-derived products emerged to inform consumers about their exceptional qualities due to their geographical origin and protect the product from fraud. The recently emerging foodomics approaches, namely proteomics, genomics, and metabolomics, are reported as suitable means of regional agri-food product authentication and traceability. Particularly, the metabolomics approach provides truthful information on product traceability. Despite efforts by some researchers to trace the geographical origin of Ethiopian Arabica coffees through stable isotope and phenolic compound profiling and elemental analysis, foodomics approaches are not used to trace the geographical origin of Arabica specialty coffees from various parts of the country. A metabolomics-based traceability system that demonstrates the connection between the exceptional attributes of Ethiopian Arabica specialty coffees and their geographic origin is recommended to maximize the benefit of single-origin coffees.
Collapse
Affiliation(s)
- Makiso Urugo Markos
- Department of Food Science and Postharvest Technology, College of Agricultural SciencesWachemo UniversityHosannaEthiopia
- Department of Postharvest Management, College of Agriculture and Veterinary MedicineJimma UniversityJimmaEthiopia
| | - Yetenayet Tola
- Department of Postharvest Management, College of Agriculture and Veterinary MedicineJimma UniversityJimmaEthiopia
| | | | - Onwuchekwa Ogah
- Department of BiotechnologyEbonyi State UniversityAbakalikiNigeria
| |
Collapse
|
20
|
Gatzert X, Chun KP, Hermanowski R, Mäder R, Breuer L, Gattinger A, Orlowski N. Application of multiple stable isotopes to aid identification of the origin of regional and organic animal products in Hesse, Germany. ISOTOPES IN ENVIRONMENTAL AND HEALTH STUDIES 2023; 59:490-510. [PMID: 37981783 DOI: 10.1080/10256016.2023.2273941] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/28/2022] [Accepted: 10/09/2023] [Indexed: 11/21/2023]
Abstract
There is an increasing global demand for regional and organic produce. However, the growth of these markets depends on consumers' trust. Thus, novel methods must be developed to aid the verification of the origin of produce. We built on our previous study to identify the geographical origin and production method of animal-derived food products. Thirty-samples of eggs, 99 of milk, 34 of beef, and 62 of pork were collected from different regions in central Germany and analysed for their stable isotopic composition. The analysis followed a single-variate authentification approach using five isotope signatures, δ18O, δ2H, δ13C, δ15N, and δ34S. The best-performing indicators for verification of the geographical origin were δ15N and δ34S for beef; δ18O, δ2H, and δ13C for milk, and δ2H and δ13C for pork. These tracers indicated statistically significant differences among regions with the exception of pork; the results recorded for eggs were inconclusive. It was possible to distinguish between production methods by means of δ15N and δ34S (beef); all five tracers (eggs), and δ13C, δ15N, and δ34S (milk). This study demonstrated how the analysis of stable isotopes can be employed to determine the geographic region of origin and production method of animal-derived products in Germany.
Collapse
Affiliation(s)
- Xenia Gatzert
- Research Institute of Organic Agriculture (FiBL), Frankfurt am Main, Germany
- Institute for Plant Production and Plant Breeding II - Organic Farming with Focus on Sustainable Soil Use, Justus Liebig University Giessen, Giessen, Germany
| | - Kwok P Chun
- Department of Geography and Environmental Management, University of the West of England, Bristol, UK
| | - Robert Hermanowski
- Research Institute of Organic Agriculture (FiBL), Frankfurt am Main, Germany
| | - Rolf Mäder
- Research Institute of Organic Agriculture (FiBL), Frankfurt am Main, Germany
| | - Lutz Breuer
- Institute for Landscape Ecology and Resources Management (ILR), Research Centre for BioSystems, Land Use and Nutrition (iFZ), Justus Liebig University Giessen, Giessen, Germany
- Center for Sustainable Food Systems, Justus Liebig University Giessen, Giessen, Germany
| | - Andreas Gattinger
- Institute for Plant Production and Plant Breeding II - Organic Farming with Focus on Sustainable Soil Use, Justus Liebig University Giessen, Giessen, Germany
- Center for Sustainable Food Systems, Justus Liebig University Giessen, Giessen, Germany
| | - Natalie Orlowski
- Chair of Hydrology, Faculty of Environment and Natural Resources, University of Freiburg, Freiburg, Germany
| |
Collapse
|
21
|
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.
Collapse
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
| |
Collapse
|
22
|
Capitain CC, Zischka M, Sirkeci C, Weller P. Evaluation of IMS drift tube temperature on the peak shape of high boiling fragrance compounds towards allergen detection in complex cosmetic products and essential oils. Talanta 2023; 257:124397. [PMID: 36858010 DOI: 10.1016/j.talanta.2023.124397] [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: 11/30/2022] [Revised: 02/22/2023] [Accepted: 02/23/2023] [Indexed: 02/26/2023]
Abstract
Gas chromatography-ion mobility spectrometry (GC-IMS) has recently gained increasing attention for the analysis of volatile compounds due to its high sensitivity, selectivity, and robust design. Peak shape distortion, including peak tailing or broadening, are well known challenges in chromatographic analysis that result in peak asymmetry and decreased resolution. However, in IMS analysis peak tailing, which is independent on the column separation technique, have also been observed. As high boiling substances, such as monoterpenes, are mainly affected by enlarged peak tailing in GC-IMS, we propose that condensation or adsorption effects within the "cold" IMS cell, which is commonly operated at 45 °C-90 °C, are the root cause. To avoid condensation and to decrease peak tailing, we used a prototypic high temperature ion mobility spectrometry (HTIMS) in this work, which allows an increase of the IMS drift tube temperature up to 180 °C. This HTIMS was coupled to a GC column separation and used to analyse the peak shape of homologues series of ketones, alcohols, aldehydes, as well as high boiling fragrance compounds, such as monoterpenes and phenylpropanoids. While we were able to show that an increased IMS drift tube temperatures correlates well with improved peak shapes, the GC parameters of the HS-GC-HTIMS method, however, were found to have little effect on the peak shapes in IMS spectra. In particular monoterpenes, which display intense peak tailing at lower IMS drift tube temperatures, show significant improvement of the peak shape at higher IMS drift tube temperatures. This leads to the assumption that high boiling substances indeed undergo condensation effects within the IMS cell at low drift tube temperatures. For many separation tasks, such as the separation of the phenylpropanoids eugenol and isoeugenol, comparably low IMS temperatures of 120 °C are already sufficient to achieve a resolution above 1.5. However, the optimal drift tube temperature is dependent on the substance class. While the aspect ratio increases steadily for most monoterpenes, phenylpropanoids and aldehyde monomer peaks investigated, an optimal aspect ratio was found for ketones between 140 °C and 160 °C and alcohols between 120 °C and 140 °C. Lastly, the change of the reduced mobility K0 with the increase of drift tube temperature was analysed. Compounds with similar chemical structure, such as the alcoholic monoterpenes citronellol and geraniol or the phenylpropanoids eugenol and isoeugenol show similar shifts of the K0 value. Substances which differ in their chemical structure, such as the aldehyde monoterpenes citral and cinnamal have substantially different shifts of the K0 value. With a future large substance database, the temperature dependant slope of the K0 value of a substance could be used to identify the substance groups of unknown molecules. Furthermore, substances with the same drift time but different chemical composition could be separable through a change in drift tube temperature.
Collapse
Affiliation(s)
- Charlotte C Capitain
- Institute for Instrumental Analytics and Bioanalytics, Mannheim University of Applied Sciences, 68163 Mannheim, Germany
| | - Martin Zischka
- Institute for Instrumental Analytics and Bioanalytics, Mannheim University of Applied Sciences, 68163 Mannheim, Germany
| | - Cengiz Sirkeci
- G.A.S. Gesellschaft für Analytische Sensorsysteme mbH, 44227 Dortmund, Germany
| | - Philipp Weller
- Institute for Instrumental Analytics and Bioanalytics, Mannheim University of Applied Sciences, 68163 Mannheim, Germany.
| |
Collapse
|
23
|
El Hani O, García-Guzmán JJ, Palacios-Santander JM, Digua K, Amine A, Gharby S, Cubillana-Aguilera L. Geographical Classification of Saffron ( Crocus Sativus L.) Using Total and Synchronous Fluorescence Combined with Chemometric Approaches. Foods 2023; 12:foods12091747. [PMID: 37174286 PMCID: PMC10178536 DOI: 10.3390/foods12091747] [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: 03/24/2023] [Revised: 04/12/2023] [Accepted: 04/14/2023] [Indexed: 05/15/2023] Open
Abstract
There is an increasing interest in food science for high-quality natural products with a distinct geographical origin, such as saffron. In this work, the excitation-emission matrix (EEM) and synchronous fluorescence were used for the first time to geographically discriminate between Moroccan saffron from Taroudant, Ouarzazate, and Azilal. Moreover, to differentiate between Afghan, Iranian, and Moroccan saffron, a unique fingerprint was assigned to each sample by visualizing the EEM physiognomy. Moreover, principal component analysis (LDA) and linear discriminant analysis (LDA) were successfully applied to classify the synchronous spectra of samples. High fluorescence intensities were registered for Ouarzazate and Taroudant saffron. Yet, the Azilal saffron was distinguished by its low intensities. Furthermore, Moroccan, Afghan, and Iranian saffron were correctly assigned to their origins using PCA and LDA for different offsets (Δλ) (20-250 nm) such that the difference in the fluorescence composition of the three countries' saffron was registered in the following excitation/emission ranges: 250-325 nm/300-480 nm and 360-425 nm/500-550 nm. These regions are characterized by the high polyphenolic content of Moroccan saffron and the important composition of Afghan saffron, including vitamins and terpenoids. However, weak intensities of these compounds were found in Iranian saffron. Furthermore, a substantial explained variance (97-100% for PC1 and PC2) and an important classification rate (70-90%) were achieved. Thus, the non-destructive applied methodology of discrimination was rapid, straightforward, reliable, and accurate.
Collapse
Affiliation(s)
- Ouarda El Hani
- Laboratory of Process Engineering and Environment, Faculty of Sciences and Techniques, Hassan II University of Casablanca, P.A. 149, Mohammedia 28810, Morocco
- Department of Analytical Chemistry, Institute of Research on Electron Microscopy and Materials (IMEYMAT), Faculty of Sciences, Campus de Excelencia Internacional del Mar (CEIMAR), University of Cadiz, Campus Universitario de Puerto Real, Polígono del Río San Pedro S/N, 11510 Puerto Real, Cádiz, Spain
| | - Juan José García-Guzmán
- Department of Analytical Chemistry, Institute of Research on Electron Microscopy and Materials (IMEYMAT), Faculty of Sciences, Campus de Excelencia Internacional del Mar (CEIMAR), University of Cadiz, Campus Universitario de Puerto Real, Polígono del Río San Pedro S/N, 11510 Puerto Real, Cádiz, Spain
| | - José María Palacios-Santander
- Department of Analytical Chemistry, Institute of Research on Electron Microscopy and Materials (IMEYMAT), Faculty of Sciences, Campus de Excelencia Internacional del Mar (CEIMAR), University of Cadiz, Campus Universitario de Puerto Real, Polígono del Río San Pedro S/N, 11510 Puerto Real, Cádiz, Spain
| | - Khalid Digua
- Laboratory of Process Engineering and Environment, Faculty of Sciences and Techniques, Hassan II University of Casablanca, P.A. 149, Mohammedia 28810, Morocco
| | - Aziz Amine
- Laboratory of Process Engineering and Environment, Faculty of Sciences and Techniques, Hassan II University of Casablanca, P.A. 149, Mohammedia 28810, Morocco
| | - Said Gharby
- Biotechnology Analytical Sciences and Quality Control Team, Laboratory of Analysis Modeling, Engineering, Natural Substances and Environment, Polydisciplinary Faculty of Taroudant, University Ibn Zohr, Agadir 80000, Morocco
| | - Laura Cubillana-Aguilera
- Department of Analytical Chemistry, Institute of Research on Electron Microscopy and Materials (IMEYMAT), Faculty of Sciences, Campus de Excelencia Internacional del Mar (CEIMAR), University of Cadiz, Campus Universitario de Puerto Real, Polígono del Río San Pedro S/N, 11510 Puerto Real, Cádiz, Spain
| |
Collapse
|
24
|
Thomatou AA, Mazarakioti EC, Zotos A, Kontogeorgos A, Patakas A, Ladavos A. Application of Stable Isotope Analysis for Detecting the Geographical Origin of the Greek Currants "Vostizza": A Preliminary Study. Foods 2023; 12:foods12081672. [PMID: 37107467 PMCID: PMC10137848 DOI: 10.3390/foods12081672] [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: 02/20/2023] [Revised: 03/21/2023] [Accepted: 04/14/2023] [Indexed: 04/29/2023] Open
Abstract
There is a plethora of food products with geographical indications registered in the European Union without any study about their discrimination from other similar products. This is also the case for Greek currants. This paper aims to analyze if stable isotope analysis of C, N, and S could discriminate the Greek currants "Vositzza", registered as a product of Protected Designation of Origin, from two other currants registered as products of Protected Geographical Indication coming from neighboring areas. The first results show that the stable isotope ratio of sulfur is not detectable due to the very low sulfur content in the samples, and the analysis should be based on the stable isotope ratios of carbon and nitrogen to discriminate these products. The mean value of δ15N (1.38‱) of PDO "Vostizza" currants is lower than that of currants grown outside the PDO zone (2.01‱), while the mean value of δ13C of PDO "Vostizza" currants is higher (-23.93‱) in comparison to that of currants grown outside the PDO zone (-24.83‱). Nevertheless, the results indicate that with only two isotopic ratios, discrimination could not be achieved, and further analysis is required.
Collapse
Affiliation(s)
- Anna-Akrivi Thomatou
- Department of Food Science & Technology, University of Patras, 30100 Agrinio, Greece
| | - Eleni C Mazarakioti
- Department of Food Science & Technology, University of Patras, 30100 Agrinio, Greece
| | - Anastasios Zotos
- Department of Biosystems Science and Agricultural Engineering, University of Patras, 30200 Messolongi, Greece
| | - Achilleas Kontogeorgos
- Department of Agriculture, International Hellenic University, 57001 Thessaloniki, Greece
| | - Angelos Patakas
- Department of Food Science & Technology, University of Patras, 30100 Agrinio, Greece
| | - Athanasios Ladavos
- Department of Food Science & Technology, University of Patras, 30100 Agrinio, Greece
| |
Collapse
|
25
|
Caño-Carrillo I, Gilbert-López B, Montero L, Martínez-Piernas AB, García-Reyes JF, Molina-Díaz A. Comprehensive and heart-cutting multidimensional liquid chromatography-mass spectrometry and its applications in food analysis. MASS SPECTROMETRY REVIEWS 2023. [PMID: 37056215 DOI: 10.1002/mas.21845] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/09/2022] [Revised: 03/07/2023] [Accepted: 03/13/2023] [Indexed: 06/19/2023]
Abstract
In food analysis, conventional one-dimensional liquid chromatography methods sometimes lack sufficient separation power due to the complexity and heterogeneity of the analyzed matrices. Therefore, the use of two-dimensional liquid chromatography (2D-LC) turns out to be a powerful tool to consider, especially when coupled to mass spectrometry (MS). This review presents the most remarkable 2D-LC-MS food applications reported in the last 10 years, including a critical discussion of the multiple approaches, modulation strategies as well as the importance of the optimization of the different analytical aspects that will condition the 2D-LC-MS performance. The presence of contaminants in food (food safety), the food quality, and authenticity or the relationship between the beneficial effects of food and human health are some of the fields in which most of the 2D-LC-MS applications are mainly focused. Both heart-cutting and comprehensive applications are described and discussed in this review, highlighting the potential of 2D-LC-MS for the analysis of such complex samples.
Collapse
Affiliation(s)
- Irene Caño-Carrillo
- Analytical Chemistry Research Group, Department of Physical and Analytical Chemistry, University of Jaén, Jaén, Spain
| | - Bienvenida Gilbert-López
- Analytical Chemistry Research Group, Department of Physical and Analytical Chemistry, University of Jaén, Jaén, Spain
- University Research Institute for Olives Grove and Olive Oil, University of Jaén, Jaén, Spain
| | - Lidia Montero
- Institute of Food Science Research-CIAL (CSIC-UAM), Madrid, Spain
| | - Ana B Martínez-Piernas
- Analytical Chemistry Research Group, Department of Physical and Analytical Chemistry, University of Jaén, Jaén, Spain
| | - Juan F García-Reyes
- Analytical Chemistry Research Group, Department of Physical and Analytical Chemistry, University of Jaén, Jaén, Spain
- University Research Institute for Olives Grove and Olive Oil, University of Jaén, Jaén, Spain
| | - Antonio Molina-Díaz
- Analytical Chemistry Research Group, Department of Physical and Analytical Chemistry, University of Jaén, Jaén, Spain
- University Research Institute for Olives Grove and Olive Oil, University of Jaén, Jaén, Spain
| |
Collapse
|
26
|
Rapa M, Ferrante M, Rodushkin I, Paulukat C, Conti ME. Venetian Protected Designation of origin wines traceability: Multi-elemental, isotopes and chemometric analysis. Food Chem 2023; 404:134771. [DOI: 10.1016/j.foodchem.2022.134771] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/29/2022] [Revised: 10/21/2022] [Accepted: 10/24/2022] [Indexed: 11/28/2022]
|
27
|
Zhao H, Wang L, Yu Y, Yang J, Zhang X, Zhao Z, Ma F, Hu M, Wang X. Comparison of Lycium barbarum fruits polysaccharide from different regions of China by acidic hydrolysate fingerprinting-based HILIC-ELSD-ESI-TOF-MS combined with chemometrics analysis. PHYTOCHEMICAL ANALYSIS : PCA 2023; 34:186-197. [PMID: 36450654 DOI: 10.1002/pca.3192] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/20/2022] [Revised: 11/16/2022] [Accepted: 11/17/2022] [Indexed: 06/17/2023]
Abstract
INTRODUCTION Lycium barbarum is an edible fruit widely used in herbal medicines and as a functional food. Polysaccharide is one of the most important active ingredients. Only L. barbarum grown in the Ningxia region of China are officially recognised as suitable for use in traditional Chinese medicine, but the systematic comparison of L. barbarum polysaccharide between Ningxia and the other growing regions of China has been rarely reported. OBJECTIVE To compare the difference of L. barbarum polysaccharide from different grown regions of China. METHODS A chemical fingerprint of L. barbarum polysaccharide hydrolysates was established based on controlled acidolysis combined with hydrophilic interaction liquid chromatography-evaporative light scattering detection-electrospray ionisation-time-of-flight-mass spectrometry (HILIC-ELSD-ESI-TOF-MS). Then, it was employed for the comparison of L. barbarum samples from different geographical origins of China combined with chemometrics analysis. RESULTS Six monosaccharides [rhamnose (Rha), xylose (Xyl), arabinose (Ara), mannose (Man), glucose (Glu), galactose (Gal)] were qualitatively and quantitatively determined and four glycoconjugates were preliminarily identified from the hydrolysates. Content determination for the polysaccharide and monosaccharide indicated obvious geographical features. The HILIC-ELSD fingerprint combined with partial least squares-discriminant analysis (PLS-DA) was able to differentiate L. barbarum samples from Ningxia, Xinjiang, Gansu and Qinghai regions with 89.19% classification accuracy. Orthogonal projection to latent structure discriminant analysis (OPLS-DA) was able to differentiate between samples from Ningxia and those from the other three growing regions, polysaccharide and Ara were the potential chemical markers. CONCLUSIONS These findings form the basis of a reliable method to trace the region of origin of L. barbarum sample and thereby, improve the quality control of L. barbarum therapeutic polysaccharides.
Collapse
Affiliation(s)
- Hengqiang Zhao
- Key Laboratory for Applied Technology of Sophisticated Analytical Instruments of Shandong Province, Shandong Analysis and Test Centre, Qilu University of Technology (Shandong Academy of Sciences), Jinan, P. R. China
- School of Pharmaceutical Sciences, Qilu University Of Technology (Shandong Academy of Sciences), Jinan, P. R. China
| | - Ling Wang
- National Resource Centre for Chinese Materia Medica, China Academy of Chinese Medical Sciences, State Key Laboratory Breeding Base of Dao-di Herbs, Beijing, P. R. China
| | - Yi Yu
- Infinitus (China) Company Ltd., Guangzhou, P.R. China
| | - Jian Yang
- National Resource Centre for Chinese Materia Medica, China Academy of Chinese Medical Sciences, State Key Laboratory Breeding Base of Dao-di Herbs, Beijing, P. R. China
| | - Xiaobo Zhang
- National Resource Centre for Chinese Materia Medica, China Academy of Chinese Medical Sciences, State Key Laboratory Breeding Base of Dao-di Herbs, Beijing, P. R. China
| | - Zhiguo Zhao
- Key Laboratory for Applied Technology of Sophisticated Analytical Instruments of Shandong Province, Shandong Analysis and Test Centre, Qilu University of Technology (Shandong Academy of Sciences), Jinan, P. R. China
- School of Pharmaceutical Sciences, Qilu University Of Technology (Shandong Academy of Sciences), Jinan, P. R. China
| | - Fangli Ma
- Infinitus (China) Company Ltd., Guangzhou, P.R. China
| | - Minghua Hu
- Infinitus (China) Company Ltd., Guangzhou, P.R. China
| | - Xiao Wang
- Key Laboratory for Applied Technology of Sophisticated Analytical Instruments of Shandong Province, Shandong Analysis and Test Centre, Qilu University of Technology (Shandong Academy of Sciences), Jinan, P. R. China
- School of Pharmaceutical Sciences, Qilu University Of Technology (Shandong Academy of Sciences), Jinan, P. R. China
| |
Collapse
|
28
|
Lutz Í, Miranda J, Santana P, Martins T, Ferreira C, Sampaio I, Vallinoto M, Gomes GE. Quality analysis of genomic DNA and authentication of fisheries products based on distinct methods of DNA extraction. PLoS One 2023; 18:e0282369. [PMID: 36854012 PMCID: PMC9974130 DOI: 10.1371/journal.pone.0282369] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Grants] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/05/2022] [Accepted: 02/14/2023] [Indexed: 03/02/2023] Open
Abstract
Molecular genetic techniques are an effective monitoring tool, but high-quality DNA samples are usually required. In this study, we compared three different protocols of DNA extraction: NaCl (saline); phenol-chloroform and commercial kit (Promega)-from three biological tissues of five individuals of Lutjanus purpureus under two methods of storage. The evaluated items included DNA concentration and purity, processing time and cost, as well as the obtaining of functional sequences. The highest average values of DNA concentration were obtained using the saline procedure and the commercial kit. Pure DNA was only obtained using the saline protocol, evaluated by the ratio of 260/280. The saline and phenol-chloroform protocols were the least expensive methods. The commercial kit costs are counterbalanced by the short time required. The procedure based on phenol-chloroform presented the worst results regarding DNA yield and the time required to perform all steps. The saline and commercial kit protocols showed similar results concerning the amount and quality of extracted DNA. Therefore, the final choice should be based on the available financial resources and the available time for carrying out each procedure of DNA extraction.
Collapse
Affiliation(s)
- Ítalo Lutz
- Laboratório de Genética Aplicada, Instituto de Estudos Costeiros, Universidade Federal do Pará, Bragança, Pará, Brazil
| | - Josy Miranda
- Laboratório de Genética Aplicada, Instituto de Estudos Costeiros, Universidade Federal do Pará, Bragança, Pará, Brazil
| | - Paula Santana
- Laboratório de Genética Aplicada, Instituto de Estudos Costeiros, Universidade Federal do Pará, Bragança, Pará, Brazil
| | - Thais Martins
- Laboratório de Genética Aplicada, Instituto de Estudos Costeiros, Universidade Federal do Pará, Bragança, Pará, Brazil
| | - Charles Ferreira
- Laboratório de Genética Aplicada, Instituto de Estudos Costeiros, Universidade Federal do Pará, Bragança, Pará, Brazil
| | - Iracilda Sampaio
- Laboratório de Genética e Biologia Molecular, Instituto de Estudos Costeiros, Universidade Federal do Pará, Bragança, Pará, Brazil
| | - Marcelo Vallinoto
- Laboratório de Evolução, Instituto de Estudos Costeiros, Universidade Federal do Pará, Bragança, Pará, Brazil
| | - Grazielle Evangelista Gomes
- Laboratório de Genética Aplicada, Instituto de Estudos Costeiros, Universidade Federal do Pará, Bragança, Pará, Brazil
- * E-mail:
| |
Collapse
|
29
|
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]
|
30
|
TaqMan Probes for Plant Species Identification and Quantification in Food and Feed Traceability. Methods Mol Biol 2023; 2638:301-314. [PMID: 36781651 DOI: 10.1007/978-1-0716-3024-2_21] [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: 02/15/2023]
Abstract
In the last few years, the traceability and labeling of processed food and feeds have gained increasing importance due to the impact that mislabeling and product fraud may have on human/animal health or on the quality of final products, such as milk, cheese, and meat, as a consequence of animal dietary. The presence of contaminants or possible frauds due to the use of alternative plant materials in food and feeds can greatly impact the economy; therefore, they are becoming important targets for product certification by competent institutional services. This is especially relevant when complex matrixes are considered, in which the visual identification of the different components is quite difficult or even impossible. Despite the existence of mandatory traceability requirements for the analysis of feed/food composition addressed by European Community regulations, the labels do not always provide a sufficient guarantee about the ingredients and additive composition of those products. In this sense, the development of new methodologies that aim to assess the traceability of feed and food complex matrixes is crucial. In this chapter, a general protocol is presented for the establishment of quantitative real-time PCR-based techniques based on TaqMan assays applied to feed/food traceability, with a special focus on applications in the areas of food and feed security (e.g., for the detection of plant species involved in allergenic reactions), fraud detection (e.g., genetically modified organisms), and certification (e.g., protected denomination of origin).
Collapse
|
31
|
NMR-Based Metabolite Profiling and the Application of STOCSY toward the Quality and Authentication Assessment of European EVOOs. Molecules 2023; 28:molecules28041738. [PMID: 36838725 PMCID: PMC9966212 DOI: 10.3390/molecules28041738] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/26/2023] [Revised: 02/07/2023] [Accepted: 02/09/2023] [Indexed: 02/15/2023] Open
Abstract
Extra virgin olive oil (EVOO) possesses a high-value rank in the food industry, thus making it a common target for adulteration. Hence, several methods have been essentially made available over the years. However, the issue of authentication remains unresolved with national and food safety organizations globally struggling to regulate and control its market. Over the course of this study, the aim was to determine the origin of EVOOs suggesting a high-throughput, state-of-the-art method that could be easily adopted. A rapid, NMR-based untargeted metabolite profiling method was applied and complemented by multivariate analysis (MVA) and statistical total correlation spectroscopy (STOCSY). STOCSY is a valuable statistical tool contributing to the biomarker identification process and was employed for the first time in EVOO analysis. Market samples from three Mediterranean countries of Spain, Italy, and Greece, blended samples from these countries, as well as monocultivar samples from Greece were analyzed. The NMR spectra were collected, with the help of chemometrics acting as "fingerprints" leading to the discovery of certain chemical classes and single biomarkers that were related to the classification of the samples into groups based on their origin.
Collapse
|
32
|
Using HPLC with In-Column Derivatization to Authenticate Coffee Samples. Molecules 2023; 28:molecules28041651. [PMID: 36838639 PMCID: PMC9962210 DOI: 10.3390/molecules28041651] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/07/2022] [Revised: 01/31/2023] [Accepted: 02/03/2023] [Indexed: 02/11/2023] Open
Abstract
Coffee is one of the world's most popular beverages, with the global coffee capsule market worth over USD 4 billion and growing. The incidence of coffee fraud is estimated to be up to one in five coffees being contaminated with cheaper blends of coffee. Given the worsening extent of climate change, coffee crop yields are harder to maintain, while demand is increasing. The 2021 Brazil frost delaying or destroying many coffee crops is an example. Hence, the incidence of coffee fraud is expected to increase, and as the market becomes more complex, there needs to be faster, easier, and more robust means of real-time coffee authentication. In this study, we propose the use of novel approaches to postcolumn derivatization (termed herein as in-column derivatization) to visualize the antioxidant profiles of coffee samples, to be later used as indicators for authentication purposes. We propose three simple mathematical similarity metrics for the real-time identification of unknown coffee samples from a sample library. Using the CUPRAC assay, and these metrics, we demonstrate the capabilities of the technique to identify unknown coffee samples from within our library of thirty.
Collapse
|
33
|
Chirality: An inescapable concept for the pharmaceutical, bio‐pharmaceutical, food, and cosmetic industries. SEPARATION SCIENCE PLUS 2023. [DOI: 10.1002/sscp.202200131] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/11/2023]
|
34
|
Untargeted HPLC-MS-based metabolomics approach to reveal cocoa powder adulterations. Food Chem 2023; 402:134209. [DOI: 10.1016/j.foodchem.2022.134209] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/22/2022] [Revised: 09/07/2022] [Accepted: 09/09/2022] [Indexed: 11/17/2022]
|
35
|
Ehlers M, Uttl L, Riedl J, Raeke J, Westkamp I, Hajslova J, Brockmeyer J, Fauhl-Hassek C. Instrument comparability of non-targeted UHPLC-HRMS for wine authentication. Food Control 2023. [DOI: 10.1016/j.foodcont.2022.109360] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
|
36
|
The Characterization of Dry Fermented Sausages under the "Chorizo Zamorano" Quality Label: The Application of an Alternative Statistical Approach. Foods 2023; 12:foods12030483. [PMID: 36766013 PMCID: PMC9914336 DOI: 10.3390/foods12030483] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/09/2022] [Revised: 01/13/2023] [Accepted: 01/18/2023] [Indexed: 01/21/2023] Open
Abstract
The characterization of quality brand meat products, such as "Chorizo Zamorano" dry fermented sausages, involves a wide range of data which makes it necessary to use alternative statistical methodologies. In this study, the feasibility of the Categorical Principal Components Analysis as a multivariate non-linear technique for the characterization of "Chorizo Zamorano" was assessed. The data analyzed were those of eight commercial brands covered by the quality mark over an eight-year period (2013-2020) and included parameters of the physicochemical composition and organoleptic properties of the product. The results showed that "Chorizo Zamorano" has an average moisture content (28.28%), high protein (38.38%) and fat (51.05%) contents, and a very low carbohydrate concentration (1.52%). Results showed that the fat and protein content and the sensory parameters related to external and internal odor appeared to be the studied variables with the greatest influence on the classification of the products according to their quality.
Collapse
|
37
|
Wu X, Shin S, Gondhalekar C, Patsekin V, Bae E, Robinson JP, Rajwa B. Rapid Food Authentication Using a Portable Laser-Induced Breakdown Spectroscopy System. Foods 2023; 12:foods12020402. [PMID: 36673494 PMCID: PMC9857504 DOI: 10.3390/foods12020402] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/21/2022] [Revised: 12/13/2022] [Accepted: 01/05/2023] [Indexed: 01/18/2023] Open
Abstract
Laser-induced breakdown spectroscopy (LIBS) is an atomic-emission spectroscopy technique that employs a focused laser beam to produce microplasma. Although LIBS was designed for applications in the field of materials science, it has lately been proposed as a method for the compositional analysis of agricultural goods. We deployed commercial handheld LIBS equipment to illustrate the performance of this promising optical technology in the context of food authentication, as the growing incidence of food fraud necessitates the development of novel portable methods for detection. We focused on regional agricultural commodities such as European Alpine-style cheeses, coffee, spices, balsamic vinegar, and vanilla extracts. Liquid examples, including seven balsamic vinegar products and six representatives of vanilla extract, were measured on a nitrocellulose membrane. No sample preparation was required for solid foods, which consisted of seven brands of coffee beans, sixteen varieties of Alpine-style cheeses, and eight different spices. The pre-processed and standardized LIBS spectra were used to train and test the elastic net-regularized multinomial classifier. The performance of the portable and benchtop LIBS systems was compared and described. The results indicate that field-deployable, portable LIBS devices provide a robust, accurate, and simple-to-use platform for agricultural product verification that requires minimal sample preparation, if any.
Collapse
Affiliation(s)
- Xi Wu
- Department of Basic Medical Sciences, Purdue University, West Lafayette, IN 47907, USA
| | - Sungho Shin
- Department of Basic Medical Sciences, Purdue University, West Lafayette, IN 47907, USA
| | - Carmen Gondhalekar
- Department of Basic Medical Sciences, Purdue University, West Lafayette, IN 47907, USA
- Weldon School of Biomedical Engineering, Purdue University, West Lafayette, IN 47907, USA
| | - Valery Patsekin
- Department of Basic Medical Sciences, Purdue University, West Lafayette, IN 47907, USA
| | - Euiwon Bae
- School of Mechanical Engineering, Purdue University, West Lafayette, IN 47907, USA
| | - J. Paul Robinson
- Department of Basic Medical Sciences, Purdue University, West Lafayette, IN 47907, USA
- Weldon School of Biomedical Engineering, Purdue University, West Lafayette, IN 47907, USA
| | - Bartek Rajwa
- Bindley Bioscience Center, Purdue University, West Lafayette, IN 47907, USA
- Correspondence: ; Tel.: +1-765-496-1153
| |
Collapse
|
38
|
Pizzo JS, Cruz VHM, Manin LP, Santos PDS, Silva GR, Souza PM, Figueiredo AL, Santos OO, Visentainer JV. First report on quality and purity assessment of sweet almond oil in Brazilian body oils by gas chromatography and mass spectrometry. JOURNAL OF MASS SPECTROMETRY : JMS 2023; 58:e4900. [PMID: 36688359 DOI: 10.1002/jms.4900] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/07/2022] [Revised: 09/16/2022] [Accepted: 09/21/2022] [Indexed: 06/17/2023]
Abstract
Sweet almond oil is a raw material with high-added value used in different products. Then, the aim of this study is to evaluate the quality and purity of 10 body oils based on sweet almond oils currently available in the Brazilian market. Fatty acid composition and triacylglycerol (TAG) profile were determined by gas chromatography with flame ionization detector (GC-FID) and atmospheric solids analysis probe mass spectrometry (ASAP-MS), respectively. The authenticity of samples was assessed using an analytical curve equation. Soybean oil was chosen as the adulterant because it is the cheapest vegetable oil commercialized in Brazil. Hierarchical clustering analysis (HCA) in conjunction with ASAP-MS classified product samples according to the type of vegetable oil (soybean and sweet almond oils). The addition of soybean oil (8.79% to 99.70%) was confirmed in samples. However, only two samples stated in their label the presence of soybean oil as an ingredient. These findings highlight the need for better oversight by regulatory bodies to ensure that consumers acquire high quality and authentic products based on equally high quality and purity of sweet almond oils.
Collapse
Affiliation(s)
- Jessica S Pizzo
- Department of Chemistry, State University of Maringá (UEM), Maringá, Paraná, 87020-900, Brazil
| | - Victor H M Cruz
- Department of Chemistry, State University of Maringá (UEM), Maringá, Paraná, 87020-900, Brazil
| | - Luciana P Manin
- Post-Graduate Program in Food Science, State University of Maringá (UEM), Maringá, Paraná, 87020-900, Brazil
| | - Patricia D S Santos
- Department of Chemistry, State University of Maringá (UEM), Maringá, Paraná, 87020-900, Brazil
| | - Geovane R Silva
- Department of Chemistry, State University of Maringá (UEM), Maringá, Paraná, 87020-900, Brazil
| | - Patrícia M Souza
- Department of Chemistry, State University of Maringá (UEM), Maringá, Paraná, 87020-900, Brazil
| | - Alisson L Figueiredo
- Department of Chemistry, State University of Maringá (UEM), Maringá, Paraná, 87020-900, Brazil
| | - Oscar O Santos
- Department of Chemistry, State University of Maringá (UEM), Maringá, Paraná, 87020-900, Brazil
| | - Jesuí V Visentainer
- Department of Chemistry, State University of Maringá (UEM), Maringá, Paraná, 87020-900, Brazil
- Post-Graduate Program in Food Science, State University of Maringá (UEM), Maringá, Paraná, 87020-900, Brazil
| |
Collapse
|
39
|
Mondal DD, Chakraborty U, Bera M, Ghosh S, Kar D. An overview of nutritional profiling in foods: Bioanalytical techniques and useful protocols. Front Nutr 2023; 10:1124409. [PMID: 37025612 PMCID: PMC10070841 DOI: 10.3389/fnut.2023.1124409] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/15/2022] [Accepted: 02/27/2023] [Indexed: 04/08/2023] Open
Abstract
Maintaining a nutritious diet is essential for humans if they want to live a healthier life. Several food businesses and food safety organizations play a significant role and offer useful ways for improving nutritional quality that assists consumers in making informed selections. Making poor food choices and consuming unhealthy meals are the main causes of non-communicable diseases (NCDs). Nutritional profiling (NP) models are developed to evaluate the nutritional value, calorie content, and the amount of micronutrients and macronutrients contained in a given food accompanied by additional details on the nutritional anomaly provided by published standard nutrients and nutritional databases. To construct an ideal nutritional model that can facilitate food consumption, bioanalytical methods such as chromatography, microscopic techniques, molecular assays, and metabolomics can be applied. With the use of these technologies, one can learn more about the health advantages of nutrition and how to prevent disease. A wider element of NP is also provided by the developing technologies in the area of nutrition research, such as nanotechnology, proteomics, and microarray technology. In this review, we are focusing on the different bioanalytical techniques and the various protocols of NP and their application and refinement of the models. We have evaluated various NP techniques currently used in the food industry for the detection of different components present in food items.
Collapse
Affiliation(s)
- Deb Duhita Mondal
- Department of Biotechnology, Heritage Institute of Technology, Kolkata, India
| | - Ushashi Chakraborty
- Department of Biotechnology, Heritage Institute of Technology, Kolkata, India
| | - Manotosh Bera
- Department of Biotechnology, Heritage Institute of Technology, Kolkata, India
| | - Subhrojyoti Ghosh
- Department of Biotechnology, Heritage Institute of Technology, Kolkata, India
| | - Debasish Kar
- Department of Biotechnology, Ramaiah University of Applied Sciences, Bengaluru, India
- *Correspondence: Debasish Kar
| |
Collapse
|
40
|
Pages-Rebull J, Pérez-Ràfols C, Serrano N, del Valle M, Díaz-Cruz JM. Classification and authentication of spices and aromatic herbs by means of HPLC-UV and chemometrics. FOOD BIOSCI 2023. [DOI: 10.1016/j.fbio.2023.102401] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/18/2023]
|
41
|
An Overview on the Application of Chemometrics Tools in Food Authenticity and Traceability. Foods 2022; 11:foods11233940. [PMID: 36496748 PMCID: PMC9738746 DOI: 10.3390/foods11233940] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/03/2022] [Revised: 11/29/2022] [Accepted: 12/05/2022] [Indexed: 12/12/2022] Open
Abstract
The use of advanced chemometrics tools in food authenticity research is crucial for managing the huge amount of data that is generated by applying state-of-the-art analytical methods such as chromatographic, spectroscopic, and non-targeted fingerprinting approaches. Thus, this review article provides description, classification, and comparison of the most important statistical techniques that are commonly employed in food authentication and traceability, including methods for exploratory data analysis, discrimination, and classification, as well as for regression and prediction. This literature revision is not intended to be exhaustive, but rather to provide a general overview to non-expert readers in the use of chemometrics in food science. Overall, the available literature suggests that the selection of the most appropriate statistical technique is dependent on the characteristics of the data matrix, but combining complementary tools is usually needed for properly handling data complexity. In that way, chemometrics has become a powerful ally in facilitating the detection of frauds and ensuring the authenticity and traceability of foods.
Collapse
|
42
|
Yin X, Xing R, Li Z, Hu B, Yang L, Deng R, Cao J, Chen Y. Real-time qPCR for the detection of puffer fish components from Lagocephalus in food: L. inermis, L. lagocephalus, L. gloveri, L. lunaris, and L. spadiceus. Front Nutr 2022; 9:1068767. [PMID: 36545464 PMCID: PMC9760932 DOI: 10.3389/fnut.2022.1068767] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/13/2022] [Accepted: 11/21/2022] [Indexed: 12/11/2022] Open
Abstract
Puffer fish is a type of precious high-end aquatic product, is widely popular in Asia, especially in China and Japan, even though it naturally harbors a neurotoxin known as tetrodotoxin (TTX) that is poisonous to humans and causes food poisoning. With the increasing trade demand, which frequently exceeds existing supply capacities, fostering fraudulent practices, such as adulteration of processed products with non-certified farmed wild puffer fish species. To determine the authenticity of puffer fish processed food, we developed a real-time qPCR method to detect five common puffer fish species in aquatic products: Lagocephalus inermis, Lagocephalus lagocephalus, Lagocephalus gloveri, Lagocephalus lunaris, and Lagocephalus spadiceus. The specificity, cross-reactivity, detection limit, efficiency, and robustness of the primers and probes created for five species of puffer fish using TaqMan technology have been determined. No cross-reactivity was detected in the DNA of non-target sample materials, and no false-positive signal was detected; the aquatic products containing 0.1% of a small amount of wild puffer fish materials without certification can be reliably tracked; the statistical p-value for each method's Ct value was greater than 0.05. The developed qPCR method was sensitive, highly specific, robust, and reproducibility, which could be used to validate the authenticity of wild puffer fish in aquatic products sold for commercial purposes.
Collapse
Affiliation(s)
- Xinying Yin
- Key Laboratory of Biotechnology and Bioresources Utilization of Ministry of Education, Dalian Minzu University, Dalian, China
- Healthy Food Evaluation Research Center, College of Biomass Science and Engineering, Sichuan University, Chengdu, China
| | - Ranran Xing
- Chinese Academy of Inspection and Quarantine, Beijing, China
| | - Zhiru Li
- Key Laboratory of Biotechnology and Bioresources Utilization of Ministry of Education, Dalian Minzu University, Dalian, China
| | - Bing Hu
- Key Laboratory of Biotechnology and Bioresources Utilization of Ministry of Education, Dalian Minzu University, Dalian, China
| | - Lili Yang
- Key Laboratory of Biotechnology and Bioresources Utilization of Ministry of Education, Dalian Minzu University, Dalian, China
| | - Ruijie Deng
- Healthy Food Evaluation Research Center, College of Biomass Science and Engineering, Sichuan University, Chengdu, China
| | - Jijuan Cao
- Key Laboratory of Biotechnology and Bioresources Utilization of Ministry of Education, Dalian Minzu University, Dalian, China
| | - Ying Chen
- Chinese Academy of Inspection and Quarantine, Beijing, China
| |
Collapse
|
43
|
Polarized light microscopy guarantees the use of autochthonous wheat in the production of flour for the Protected Geographical Indication ‘Galician Bread’. Food Control 2022. [DOI: 10.1016/j.foodcont.2022.109597] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/29/2022]
|
44
|
Feng D, Wang D, Wang D, Zhong Q, Li G, Zhang L, Chen N, Lin X, Miao S. Stable isotope ratio analysis of carbon to distinguish sialic acid from freshly stewed bird's nest products. ANALYTICAL METHODS : ADVANCING METHODS AND APPLICATIONS 2022; 14:4386-4392. [PMID: 36281988 DOI: 10.1039/d2ay01152b] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/16/2023]
Abstract
Freshly stewed bird's nest products are easily adulterated with exogenous synthetic sialic acid to enhance the grade of the products and sell at high prices. This paper identifies the carbon stable isotope characteristics of sialic acid from natural and commercially synthetic sources using stable isotope ratio mass spectrometry (IRMS). Specifically, an off-line pretreatment technique combined with on-line LC-IRMS was developed to accurately determine δ13C values of sialic acid in a freshly stewed bird's nest. This method has no obvious isotope fractionation and good reproducibility. EA-IRMS was used to determine the δ13C values of commercial sialic acid. The results showed that the δ13C values of sialic acid from natural and synthetic sources were -29.90% ± 0.42% and -16.26% ± 3.91%, respectively, with distinct carbon stable isotope distribution characteristics. By defining a δ13C threshold value of -28.54% for natural SA, additional commercial SA from a minimum of 10% can be identified. Therefore, δ13C was proposed as a suitable tool for verifying the authenticity of fresh stewed bird's nests on the market.
Collapse
Affiliation(s)
- Di Feng
- Technology Innovation Center of Light Industrial Consumer Goods Quality and Safety, Beijing 100015, China.
- Sinolight Technology Innovation Center Co. Ltd, Beijing 100015, China
- China National Research Institute of Food and Fermentation Industries, Beijing 100015, China
| | - Daobing Wang
- Technology Innovation Center of Light Industrial Consumer Goods Quality and Safety, Beijing 100015, China.
- Sinolight Technology Innovation Center Co. Ltd, Beijing 100015, China
| | - Dongliang Wang
- Beijing Xiaoxiandun Biotechnology Co., Ltd., Beijing 100020, China
- Hebei Edible Bird's Nest Fresh Stew Technology Innovation Center, Langfang 065700, China
| | - Qiding Zhong
- Technology Innovation Center of Light Industrial Consumer Goods Quality and Safety, Beijing 100015, China.
- Sinolight Technology Innovation Center Co. Ltd, Beijing 100015, China
- China National Research Institute of Food and Fermentation Industries, Beijing 100015, China
- Sinolight Inspection & Certification Co., Ltd., Beijing 100016, China
| | - Guohui Li
- Technology Innovation Center of Light Industrial Consumer Goods Quality and Safety, Beijing 100015, China.
- Sinolight Technology Innovation Center Co. Ltd, Beijing 100015, China
| | - Luoqi Zhang
- Technology Innovation Center of Light Industrial Consumer Goods Quality and Safety, Beijing 100015, China.
- Sinolight Technology Innovation Center Co. Ltd, Beijing 100015, China
| | - Nannan Chen
- Food Industry Promotion Center, Beijing 100015, China
| | - Xiaoxian Lin
- Beijing Xiaoxiandun Biotechnology Co., Ltd., Beijing 100020, China
- Hebei Edible Bird's Nest Fresh Stew Technology Innovation Center, Langfang 065700, China
| | - Shu Miao
- Beijing Xiaoxiandun Biotechnology Co., Ltd., Beijing 100020, China
- Hebei Edible Bird's Nest Fresh Stew Technology Innovation Center, Langfang 065700, China
| |
Collapse
|
45
|
Freitag S, Sulyok M, Logan N, Elliott CT, Krska R. The potential and applicability of infrared spectroscopic methods for the rapid screening and routine analysis of mycotoxins in food crops. Compr Rev Food Sci Food Saf 2022; 21:5199-5224. [PMID: 36215130 DOI: 10.1111/1541-4337.13054] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/19/2022] [Revised: 08/18/2022] [Accepted: 09/06/2022] [Indexed: 01/28/2023]
Abstract
Infrared (IR) spectroscopy is increasingly being used to analyze food crops for quality and safety purposes in a rapid, nondestructive, and eco-friendly manner. The lack of sensitivity and the overlapping absorption characteristics of major sample matrix components, however, often prevent the direct determination of food contaminants at trace levels. By measuring fungal-induced matrix changes with near IR and mid IR spectroscopy as well as hyperspectral imaging, the indirect determination of mycotoxins in food crops has been realized. Recent studies underline that such IR spectroscopic platforms have great potential for the rapid analysis of mycotoxins along the food and feed supply chain. However, there are no published reports on the validation of IR methods according to official regulations, and those publications that demonstrate their applicability in a routine analytical set-up are scarce. Therefore, the purpose of this review is to discuss the current state-of-the-art and the potential of IR spectroscopic methods for the rapid determination of mycotoxins in food crops. The study critically reflects on the applicability and limitations of IR spectroscopy in routine analysis and provides guidance to non-spectroscopists from the food and feed sector considering implementation of IR spectroscopy for rapid mycotoxin screening. Finally, an outlook on trends, possible fields of applications, and different ways of implementation in the food and feed safety area are discussed.
Collapse
Affiliation(s)
- Stephan Freitag
- Department of Agrobiotechnology IFA-Tulln, Institute of Bioanalytics and Agro-Metabolomics, University of Natural Resources and Life Sciences, Vienna, Tulln, Austria.,FFoQSI GmbH-Austrian Competence Centre for Feed and Food Quality, Safety and Innovation, Technopark 1C, Tulln, Austria
| | - Michael Sulyok
- Department of Agrobiotechnology IFA-Tulln, Institute of Bioanalytics and Agro-Metabolomics, University of Natural Resources and Life Sciences, Vienna, Tulln, Austria.,FFoQSI GmbH-Austrian Competence Centre for Feed and Food Quality, Safety and Innovation, Technopark 1C, Tulln, Austria
| | - Natasha Logan
- Institute for Global Food Security, School of Biological Sciences, Queens University Belfast, Belfast, Northern Ireland, UK
| | - Christopher T Elliott
- Institute for Global Food Security, School of Biological Sciences, Queens University Belfast, Belfast, Northern Ireland, UK
| | - Rudolf Krska
- Department of Agrobiotechnology IFA-Tulln, Institute of Bioanalytics and Agro-Metabolomics, University of Natural Resources and Life Sciences, Vienna, Tulln, Austria.,FFoQSI GmbH-Austrian Competence Centre for Feed and Food Quality, Safety and Innovation, Technopark 1C, Tulln, Austria.,Institute for Global Food Security, School of Biological Sciences, Queens University Belfast, Belfast, Northern Ireland, UK
| |
Collapse
|
46
|
Reale S, Biancolillo A, Foschi M, Di Donato F, Di Censo E, D'Archivio AA. Geographical discrimination of Italian carrot (Daucus carota L.) varieties: A comparison between ATR FT-IR fingerprinting and HS-SPME/GC-MS volatile profiling. Food Control 2022. [DOI: 10.1016/j.foodcont.2022.109508] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
|
47
|
Cardin M, Cardazzo B, Mounier J, Novelli E, Coton M, Coton E. Authenticity and Typicity of Traditional Cheeses: A Review on Geographical Origin Authentication Methods. Foods 2022; 11:3379. [PMID: 36359992 PMCID: PMC9653732 DOI: 10.3390/foods11213379] [Citation(s) in RCA: 9] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/03/2022] [Revised: 10/20/2022] [Accepted: 10/22/2022] [Indexed: 08/13/2023] Open
Abstract
Food fraud, corresponding to any intentional action to deceive purchasers and gain an undue economical advantage, is estimated to result in a 10 to 65 billion US dollars/year economical cost worldwide. Dairy products, such as cheese, in particular cheeses with protected land- and tradition-related labels, have been listed as among the most impacted as consumers are ready to pay a premium price for traditional and typical products. In this context, efficient food authentication methods are needed to counteract current and emerging frauds. This review reports the available authentication methods, either chemical, physical, or DNA-based methods, currently used for origin authentication, highlighting their principle, reported application to cheese geographical origin authentication, performance, and respective advantages and limits. Isotope and elemental fingerprinting showed consistent accuracy in origin authentication. Other chemical and physical methods, such as near-infrared spectroscopy and nuclear magnetic resonance, require more studies and larger sampling to assess their discriminative power. Emerging DNA-based methods, such as metabarcoding, showed good potential for origin authentication. However, metagenomics, providing a more in-depth view of the cheese microbiota (up to the strain level), but also the combination of methods relying on different targets, can be of interest for this field.
Collapse
Affiliation(s)
- Marco Cardin
- Department of Comparative Biomedicine and Food Science, University of Padova, Viale Università 16, 35020 Legnaro, PD, Italy
- Univ Brest, INRAE, Laboratoire Universitaire de Biodiversité et Écologie Microbienne, F-29280 Plouzané, France
| | - Barbara Cardazzo
- Department of Comparative Biomedicine and Food Science, University of Padova, Viale Università 16, 35020 Legnaro, PD, Italy
| | - Jérôme Mounier
- Univ Brest, INRAE, Laboratoire Universitaire de Biodiversité et Écologie Microbienne, F-29280 Plouzané, France
| | - Enrico Novelli
- Department of Comparative Biomedicine and Food Science, University of Padova, Viale Università 16, 35020 Legnaro, PD, Italy
| | - Monika Coton
- Univ Brest, INRAE, Laboratoire Universitaire de Biodiversité et Écologie Microbienne, F-29280 Plouzané, France
| | - Emmanuel Coton
- Univ Brest, INRAE, Laboratoire Universitaire de Biodiversité et Écologie Microbienne, F-29280 Plouzané, France
| |
Collapse
|
48
|
Chaudhary V, Kajla P, Dewan A, Pandiselvam R, Socol CT, Maerescu CM. Spectroscopic techniques for authentication of animal origin foods. Front Nutr 2022; 9:979205. [PMID: 36204380 PMCID: PMC9531581 DOI: 10.3389/fnut.2022.979205] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/27/2022] [Accepted: 08/29/2022] [Indexed: 11/13/2022] Open
Abstract
Milk and milk products, meat, fish and poultry as well as other animal derived foods occupy a pronounced position in human nutrition. Unfortunately, fraud in the food industry is common, resulting in negative economic consequences for customers as well as significant threats to human health and the external environment. As a result, it is critical to develop analytical tools that can quickly detect fraud and validate the authenticity of such products. Authentication of a food product is the process of ensuring that the product matches the assertions on the label and complies with rules. Conventionally, various comprehensive and targeted approaches like molecular, chemical, protein based, and chromatographic techniques are being utilized for identifying the species, origin, peculiar ingredients and the kind of processing method used to produce the particular product. Despite being very accurate and unimpeachable, these techniques ruin the structure of food, are labor intensive, complicated, and can be employed on laboratory scale. Hence the need of hour is to identify alternative, modern instrumentation techniques which can help in overcoming the majority of the limitations offered by traditional methods. Spectroscopy is a quick, low cost, rapid, non-destructive, and emerging approach for verifying authenticity of animal origin foods. In this review authors will envisage the latest spectroscopic techniques being used for detection of fraud or adulteration in meat, fish, poultry, egg, and dairy products. Latest literature pertaining to emerging techniques including their advantages and limitations in comparison to different other commonly used analytical tools will be comprehensively reviewed. Challenges and future prospects of evolving advanced spectroscopic techniques will also be descanted.
Collapse
Affiliation(s)
- Vandana Chaudhary
- College of Dairy Science and Technology, Lala Lajpat Rai University of Veterinary and Animal Sciences, Hisar, India
| | - Priyanka Kajla
- Department of Food Technology, Guru Jambheshwar University of Science and Technology, Hisar, India
| | - Aastha Dewan
- Department of Food Technology, Guru Jambheshwar University of Science and Technology, Hisar, India
| | - R. Pandiselvam
- Division of Physiology, Biochemistry and Post-Harvest Technology, ICAR–Central Plantation Crops Research Institute, Kasaragod, India
| | | | | |
Collapse
|
49
|
Allegretta I, Squeo G, Gattullo CE, Porfido C, Cicchetti A, Caponio F, Cesco S, Nicoletto C, Terzano R. TXRF spectral information enhanced by multivariate analysis: A new strategy for food fingerprint. Food Chem 2022; 401:134124. [PMID: 36126374 DOI: 10.1016/j.foodchem.2022.134124] [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: 03/24/2022] [Revised: 08/01/2022] [Accepted: 09/02/2022] [Indexed: 11/18/2022]
Abstract
The increased costumers' request of safe and high-quality food products makes food traceability a priority for frauds identification and quality certification. Elemental profiling is one of the strategies used for food traceability, and TXRF spectroscopy is widely used in food analysis even if its potentialities have not been fully investigated. In this work, a new method for food traceability using directly TXRF spectra coupled with multivariate analyses, was tested. Twenty-four different beans' genotypes (Phaseolus vulgaris L.) grown onto two different sites have been studied. After the development of the method for beans' analysis, TXRF spectra were collected and processed with PCA combined with SNV and GLSW filter obtaining a perfect clustering of the seeds according to their geographical origin. Finally, using PLS-DA, beans were correctly classified demonstrating that TXRF spectra can be successfully used as fingerprint for food/seed traceability and that elemental quantification procedure is not necessary to this aim.
Collapse
Affiliation(s)
- Ignazio Allegretta
- Department of Soil, Plant and Food Sciences, University of Bari Aldo Moro, Via G. Amendola 165/A, 70126 Bari, Italy.
| | - Giacomo Squeo
- Department of Soil, Plant and Food Sciences, University of Bari Aldo Moro, Via G. Amendola 165/A, 70126 Bari, Italy
| | - Concetta Eliana Gattullo
- Department of Soil, Plant and Food Sciences, University of Bari Aldo Moro, Via G. Amendola 165/A, 70126 Bari, Italy
| | - Carlo Porfido
- Department of Soil, Plant and Food Sciences, University of Bari Aldo Moro, Via G. Amendola 165/A, 70126 Bari, Italy
| | - Antonio Cicchetti
- Department of Soil, Plant and Food Sciences, University of Bari Aldo Moro, Via G. Amendola 165/A, 70126 Bari, Italy
| | - Francesco Caponio
- Department of Soil, Plant and Food Sciences, University of Bari Aldo Moro, Via G. Amendola 165/A, 70126 Bari, Italy
| | - Stefano Cesco
- Faculty of Science and Technology, Free University of Bozen-Bolzano, Piazza Università 5, 39100 Bolzano, Italy
| | - Carlo Nicoletto
- Department of Agronomy, Food, Natural Resources, Animals, and Environment (DAFNAE), University of Padova, Viale dell'Università 16, 35020 Legnaro, Italy
| | - Roberto Terzano
- Department of Soil, Plant and Food Sciences, University of Bari Aldo Moro, Via G. Amendola 165/A, 70126 Bari, Italy
| |
Collapse
|
50
|
Dinis K, Tsamba L, Thomas F, Jamin E, Camel V. Preliminary authentication of apple juices using untargeted UHPLC-HRMS analysis combined to chemometrics. Food Control 2022. [DOI: 10.1016/j.foodcont.2022.109098] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/04/2022]
|