1
|
Vinothkanna A, Dar OI, Liu Z, Jia AQ. Advanced detection tools in food fraud: A systematic review for holistic and rational detection method based on research and patents. Food Chem 2024; 446:138893. [PMID: 38432137 DOI: 10.1016/j.foodchem.2024.138893] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/02/2023] [Revised: 02/15/2024] [Accepted: 02/26/2024] [Indexed: 03/05/2024]
Abstract
Modern food chain supply management necessitates the dire need for mitigating food fraud and adulterations. This holistic review addresses different advanced detection technologies coupled with chemometrics to identify various types of adulterated foods. The data on research, patent and systematic review analyses (2018-2023) revealed both destructive and non-destructive methods to demarcate a rational approach for food fraud detection in various countries. These intricate hygiene standards and AI-based technology are also summarized for further prospective research. Chemometrics or AI-based techniques for extensive food fraud detection are demanded. A systematic assessment reveals that various methods to detect food fraud involving multiple substances need to be simple, expeditious, precise, cost-effective, eco-friendly and non-intrusive. The scrutiny resulted in 39 relevant experimental data sets answering key questions. However, additional research is necessitated for an affirmative conclusion in food fraud detection system with modern AI and machine learning approaches.
Collapse
Affiliation(s)
- Annadurai Vinothkanna
- School of Life and Health Sciences, Hainan University, Haikou 570228, China; Hainan General Hospital, Hainan Affiliated Hospital of Hainan Medical University, Haikou 570311, China.
| | - Owias Iqbal Dar
- School of Chemistry and Chemical Engineering, Hainan University, Haikou 570228, China
| | - Zhu Liu
- School of Life and Health Sciences, Hainan University, Haikou 570228, China.
| | - Ai-Qun Jia
- Hainan General Hospital, Hainan Affiliated Hospital of Hainan Medical University, Haikou 570311, China.
| |
Collapse
|
2
|
Zhao S, Zhang H, Zhao Z, Zhang Y, Yu J, Tang Y, Zhou C. Integrated DNA barcoding methods to identify species in the processed fish products from Chinese market. Food Res Int 2024; 182:114140. [PMID: 38519172 DOI: 10.1016/j.foodres.2024.114140] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/24/2023] [Revised: 02/04/2024] [Accepted: 02/17/2024] [Indexed: 03/24/2024]
Abstract
DNA-based methods are reliable for a precise identification of species in processed products. In this study, we assessed five typical DNA extraction methods from multiple aspects. Full-length and mini-length DNA barcoding were performed to detect the species substitution and mislabeling of 305 processed fish products from the Chinese market covering six processed fish products. The salt extraction method that exhibited the best overall performance was applied. All samples were successfully extracted; however, only 19.3 % of samples could be amplified using the full-DNA barcode primer set, and 90.2 % of samples could be amplified using the newly designed mini-DNA barcode primer sets (401 and 320 bp). Overall, the molecular identification results revealed that 36.4 % (111/305) of the samples were inconsistent with the labels, with commercial fraud observed in all six types of processed fish products. The survey findings provide technical references for effective fish authentication monitoring, offering insights into the seafood safety in markets.
Collapse
Affiliation(s)
- Shu Zhao
- College of Life Sciences, Henan Normal University, Xinxiang 453007, Henan, China
| | - Han Zhang
- College of Life Sciences, Henan Normal University, Xinxiang 453007, Henan, China
| | - Ziyi Zhao
- College of Life Sciences, Henan Normal University, Xinxiang 453007, Henan, China
| | - Yizheng Zhang
- College of Fisheries, Henan Normal University, Xinxiang 453007, Henan, China
| | - Jinhui Yu
- College of Life Sciences, Henan Normal University, Xinxiang 453007, Henan, China
| | - Yongtao Tang
- College of Fisheries, Henan Normal University, Xinxiang 453007, Henan, China
| | - Chuanjiang Zhou
- College of Life Sciences, Henan Normal University, Xinxiang 453007, Henan, China.
| |
Collapse
|
3
|
Ma H, Guo J, Liu G, Xie D, Zhang B, Li X, Zhang Q, Cao Q, Li X, Ma F, Li Y, Wan G, Li Y, Wu D, Ma P, Guo M, Yin J. Raman spectroscopy coupled with chemometrics for identification of adulteration and fraud in muscle foods: a review. Crit Rev Food Sci Nutr 2024:1-23. [PMID: 38523442 DOI: 10.1080/10408398.2024.2329956] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/26/2024]
Abstract
Muscle foods, valued for their significant nutrient content such as high-quality protein, vitamins, and minerals, are vulnerable to adulteration and fraud, stemming from dishonest vendor practices and insufficient market oversight. Traditional analytical methods, often limited to laboratory-scale., may not effectively detect adulteration and fraud in complex applications. Raman spectroscopy (RS), encompassing techniques like Surface-enhanced RS (SERS), Dispersive RS (DRS), Fourier transform RS (FTRS), Resonance Raman spectroscopy (RRS), and Spatially offset RS (SORS) combined with chemometrics, presents a potent approach for both qualitative and quantitative analysis of muscle food adulteration. This technology is characterized by its efficiency, rapidity, and noninvasive nature. This paper systematically summarizes and comparatively analyzes RS technology principles, emphasizing its practicality and efficacy in detecting muscle food adulteration and fraud when combined with chemometrics. The paper also discusses the existing challenges and future prospects in this field, providing essential insights for reviews and scientific research in related fields.
Collapse
Affiliation(s)
- Haiyang Ma
- School of Food Science and Engineering, Ningxia University, Yinchuan, Ningxia, China
| | - Jiajun Guo
- School of Food Science and Engineering, Ningxia University, Yinchuan, Ningxia, China
| | - Guishan Liu
- School of Food Science and Engineering, Ningxia University, Yinchuan, Ningxia, China
| | - Delang Xie
- School of Food Science and Engineering, Ningxia University, Yinchuan, Ningxia, China
| | - Bingbing Zhang
- School of Food Science and Engineering, Ningxia University, Yinchuan, Ningxia, China
| | - Xiaojun Li
- School of Electronic and Electrical Engineering, Ningxia University, Yinchuan, China
| | - Qian Zhang
- School of Food Science and Engineering, Ningxia University, Yinchuan, Ningxia, China
| | - Qingqing Cao
- School of Food Science and Engineering, Ningxia University, Yinchuan, Ningxia, China
| | - Xiaoxue Li
- School of Food Science and Engineering, Ningxia University, Yinchuan, Ningxia, China
| | - Fang Ma
- School of Food Science and Engineering, Ningxia University, Yinchuan, Ningxia, China
| | - Yang Li
- School of Food Science and Engineering, Ningxia University, Yinchuan, Ningxia, China
| | - Guoling Wan
- College of Food Science and Engineering, Ocean University of China, Qingdao, China
| | - Yan Li
- School of Food Science and Engineering, Ningxia University, Yinchuan, Ningxia, China
| | - Di Wu
- School of Food Science and Engineering, Ningxia University, Yinchuan, Ningxia, China
| | - Ping Ma
- School of Food Science and Engineering, Ningxia University, Yinchuan, Ningxia, China
| | - Mei Guo
- School of Food Science and Engineering, Ningxia University, Yinchuan, Ningxia, China
| | - Junjie Yin
- School of Food Science and Engineering, Ningxia University, Yinchuan, Ningxia, China
| |
Collapse
|
4
|
Mechanisms and Health Aspects of Food Adulteration: A Comprehensive Review. Foods 2023; 12:foods12010199. [PMID: 36613416 PMCID: PMC9818512 DOI: 10.3390/foods12010199] [Citation(s) in RCA: 15] [Impact Index Per Article: 15.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/09/2022] [Revised: 12/26/2022] [Accepted: 12/28/2022] [Indexed: 01/04/2023] Open
Abstract
Food adulteration refers to the alteration of food quality that takes place deliberately. It includes the addition of ingredients to modify different properties of food products for economic advantage. Color, appearance, taste, weight, volume, and shelf life are such food properties. Substitution of food or its nutritional content is also accomplished to spark the apparent quality. Substitution with species, protein content, fat content, or plant ingredients are major forms of food substitution. Origin misrepresentation of food is often practiced to increase the market demand of food. Organic and synthetic compounds are added to ensure a rapid effect on the human body. Adulterated food products are responsible for mild to severe health impacts as well as financial damage. Diarrhea, nausea, allergic reaction, diabetes, cardiovascular disease, etc., are frequently observed illnesses upon consumption of adulterated food. Some adulterants have shown carcinogenic, clastogenic, and genotoxic properties. This review article discusses different forms of food adulteration. The health impacts also have been documented in brief.
Collapse
|
5
|
Pan Y, Gu HW, Lv Y, Yin XL, Chen Y, Long W, Fu H, She Y. Untargeted metabolomic analysis of Chinese red wines for geographical origin traceability by UPLC-QTOF-MS coupled with chemometrics. Food Chem 2022; 394:133473. [PMID: 35716498 DOI: 10.1016/j.foodchem.2022.133473] [Citation(s) in RCA: 27] [Impact Index Per Article: 13.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/01/2022] [Revised: 06/10/2022] [Accepted: 06/10/2022] [Indexed: 11/24/2022]
Abstract
Identifying geographical origins of red wines made in specific regions is of significance since the false claim of geographical origins has been frequently exposed in China's wine industry. In this work, an untargeted metabolomic approach based on UPLC-QTOF-MS was established to discriminate geographical origins of Chinese red wines. The principal component analysis (PCA) showed significant differences between wine samples from three famous geographical origins in China. The metabolites contributing to the differentiation were screened by orthogonal partial least squares-discriminant analysis (OPLS-DA) with pairwise modeling. 40 and 46 differential metabolites in positive and negative ionization modes were putatively identified as chemical markers. Furthermore, heatmap visualization and OPLS-DA models were constructed based on these identified markers and external verification wine samples from different regions were successfully discriminated, with recognition rate up to 96.7%. This study indicated that UPLC-QTOF-MS-based untargeted metabolomics has great potential for the geographical origin traceability of Chinese red wines.
Collapse
Affiliation(s)
- Yuan Pan
- College of Life Sciences, College of Chemistry and Environmental Engineering, Yangtze University, Jingzhou 434023, China
| | - Hui-Wen Gu
- College of Life Sciences, College of Chemistry and Environmental Engineering, Yangtze University, Jingzhou 434023, China.
| | - Yi Lv
- Key Laboratory of Quality and Safety of Wolfberry and Wine for State Administration for Market Regulation, Ningxia Food Testing and Research Institute, Yinchuan 750004, China
| | - Xiao-Li Yin
- College of Life Sciences, College of Chemistry and Environmental Engineering, Yangtze University, Jingzhou 434023, China
| | - Ying Chen
- College of Life Sciences, College of Chemistry and Environmental Engineering, Yangtze University, Jingzhou 434023, China
| | - Wanjun Long
- The Modernization Engineering Technology Research Center of Ethnic Minority Medicine of Hubei Province, School of Pharmaceutical Sciences, South-Central Minzu University, Wuhan 430074, China
| | - Haiyan Fu
- The Modernization Engineering Technology Research Center of Ethnic Minority Medicine of Hubei Province, School of Pharmaceutical Sciences, South-Central Minzu University, Wuhan 430074, China.
| | - Yuanbin She
- College of Chemical Engineering, Zhejiang University of Technology, Hangzhou 310014, China.
| |
Collapse
|
6
|
Pogozhykh D, Posokhov Y, Myasoedov V, Gubina-Vakulyck G, Chumachenko T, Knigavko O, Polikarpova H, Kalashnyk-Vakulenko Y, Sharashydze K, Nakonechna O, Prokopyuk V, Onishchenko A, Tkachenko A. Experimental Evaluation of Food-Grade Semi-Refined Carrageenan Toxicity. Int J Mol Sci 2021; 22:11178. [PMID: 34681837 PMCID: PMC8539956 DOI: 10.3390/ijms222011178] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/23/2021] [Revised: 10/11/2021] [Accepted: 10/12/2021] [Indexed: 12/21/2022] Open
Abstract
The safety of food additives E407 and E407a has raised concerns in the scientific community. Thus, this study aims to assess the local and systemic toxic effects of the common food additive E407a in rats orally exposed to it for two weeks. Complex evaluations of the effects of semi-refined carrageenan (E407a) on rats upon oral exposure were performed. Local effects of E407a on the intestine were analyzed using routine histological stains and CD68 immunostaining. Furthermore, circulating levels of inflammatory markers were assessed. A fluorescent probe O1O (2- (2'-OH-phenyl)-5-phenyl-1,3-oxazole) was used for evaluating the state of leukocyte cell membranes. Cell death modes of leukocytes were analyzed by flow cytometry using Annexin V and 7-aminoactinomycin D staining. Oral administration of the common food additive E407a was found to be associated with altered small and large intestinal morphology, infiltration of the lamina propria in the small intestine with macrophages (CD68+ cells), high systemic levels of inflammation markers, and changes in the lipid order of the phospholipid bilayer in the cell membranes of leukocytes, alongside the activation of their apoptosis. Our findings suggest that oral exposure to E407a through rats results in the development of intestinal inflammation.
Collapse
Affiliation(s)
- Denys Pogozhykh
- Clinic for Hematology, Hemostaseology, Oncology and Stem Cell Transplantation, Hannover Medical School, Carl-Neuberg-Str. 1, 30625 Hannover, Germany
| | - Yevgen Posokhov
- Research Institute of Experimental and Clinical Medicine, Kharkiv National Medical University, 6 Trinklera st, 61022 Kharkiv, Ukraine; (Y.P.); (V.P.); (A.O.)
- Department of Organic Chemistry, Biochemistry, Paints and Coatings, The National Technical University “Kharkiv Polytechnic Institute”, 2 Kyrpychova st, 61000 Kharkiv, Ukraine
| | - Valeriy Myasoedov
- Department of Medical Biology, Kharkiv National Medical University, 4 Nauky ave, 61022 Kharkiv, Ukraine;
| | - Galina Gubina-Vakulyck
- Department of Pathological Anatomy, Kharkiv National Medical University, 4 Nauky ave, 61022 Kharkiv, Ukraine;
| | - Tetyana Chumachenko
- Department of Epidemiology, Kharkiv National Medical University, 12 Trinklera st, 61022 Kharkiv, Ukraine;
| | - Oleksandr Knigavko
- Department of Urology, Nephrology and Andrology, Kharkiv National Medical University, 195 Moskovsky ave, 61002 Kharkiv, Ukraine;
| | - Hanna Polikarpova
- Department of Biochemistry, Kharkiv National Medical University, 4 Nauky ave, 61022 Kharkiv, Ukraine; (H.P.); (O.N.)
| | - Yuliia Kalashnyk-Vakulenko
- Department of Otorhinolaryngology, Kharkiv National Medical University, 4 Nauky ave, 61022 Kharkiv, Ukraine;
| | - Ketino Sharashydze
- Department of Obstetrics and Gynecology, Kharkiv National Medical University, 4 Malinovskogo st, 61052 Kharkiv, Ukraine;
| | - Oksana Nakonechna
- Department of Biochemistry, Kharkiv National Medical University, 4 Nauky ave, 61022 Kharkiv, Ukraine; (H.P.); (O.N.)
| | - Volodymyr Prokopyuk
- Research Institute of Experimental and Clinical Medicine, Kharkiv National Medical University, 6 Trinklera st, 61022 Kharkiv, Ukraine; (Y.P.); (V.P.); (A.O.)
- Department of Cryobiology of the Reproductive System, Institute for Problems of Cryobiology and Cryomedicine of the National Academy of Sciences of Ukraine, 23 Pereyaslavskaya st, 61015 Kharkiv, Ukraine
| | - Anatolii Onishchenko
- Research Institute of Experimental and Clinical Medicine, Kharkiv National Medical University, 6 Trinklera st, 61022 Kharkiv, Ukraine; (Y.P.); (V.P.); (A.O.)
- Department of Biochemistry, Kharkiv National Medical University, 4 Nauky ave, 61022 Kharkiv, Ukraine; (H.P.); (O.N.)
| | - Anton Tkachenko
- Research Institute of Experimental and Clinical Medicine, Kharkiv National Medical University, 6 Trinklera st, 61022 Kharkiv, Ukraine; (Y.P.); (V.P.); (A.O.)
- Department of Biochemistry, Kharkiv National Medical University, 4 Nauky ave, 61022 Kharkiv, Ukraine; (H.P.); (O.N.)
| |
Collapse
|
7
|
Čapla J, Zajác P, Čurlej J, Belej Ľ, Kročko M, Bobko M, Benešová L, Jakabová S, Vlčko T. Procedures for the identification and detection of adulteration of fish and meat products. POTRAVINARSTVO 2020. [DOI: 10.5219/1474] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022] Open
Abstract
The addition or exchange of cheaper fish species instead of more expensive fish species is a known form of fraud in the food industry. This can take place accidentally due to the lack of expertise or act as a fraud. The interest in detecting animal species in meat products is based on religious demands (halal and kosher) as well as on product adulterations. Authentication of fish and meat products is critical in the food industry. Meat and fish adulteration, mainly for economic pursuit, is widespread and leads to serious public health risks, religious violations, and moral loss. Economically motivated adulteration of food is estimated to create damage of around € 8 to 12 billion per year. Rapid, effective, accurate, and reliable detection technologies are keys to effectively supervising meat and fish adulteration. Various analytical methods often based on protein or DNA measurements are utilized to identify fish and meat species. Although many strategies have been adopted to assure the authenticity of fish and meat and meat a fish products, such as the protected designation of origin, protected geographical indication, certificate of specific characteristics, and so on, the coverage is too small, and it is unrealistic to certify all meat products for protection from adulteration. Therefore, effective supervision is very important for ensuring the suitable development of the meat industry, and rapid, effective, accurate, and reliable detection technologies are fundamental technical support for this goal. Recently, several methods, including DNA analysis, protein analysis, and fat-based analysis, have been effectively employed for the identification of meat and fish species.
Collapse
|
8
|
NGS-based barcoding with mini-COI gene target is useful for pet food market surveys aimed at mislabelling detection. Sci Rep 2020; 10:17767. [PMID: 33082418 PMCID: PMC7575603 DOI: 10.1038/s41598-020-74918-9] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/24/2020] [Accepted: 09/16/2020] [Indexed: 11/08/2022] Open
Abstract
Pet food industry has grown considerably in the last few years and it is expected to continue with this rate. Despite the economic impact of this sector and the consumer concerns for the increasing number of food and feed adulteration cases, few studies have been published on mislabelling in pet foods. We therefore investigated the capability of a next generation sequencing-based mini-barcoding approach to identify animal species in pet food products. In a preliminary analysis, a 127 bp fragment of the COI gene was tested on both individual specimens and ad hoc mixed fresh samples used as testers, to evaluate its discrimination power and primers effectiveness. Eighteen pet food products of different price categories and forms available on the market (i.e. kibbles, bites, pâté and strips) were analysed through an NGS approach in biological replicates. At least one of the species listed in the ingredients was not detected in half of the products, while seven products showed supplementary species in addition to those stated on the label. Due to the accuracy, sensitivity and specificity demonstrated, this method can be proposed as food genetic traceability system to evaluate both the feed and food quality timely along the supply chain.
Collapse
|
9
|
Hassoun A, Måge I, Schmidt WF, Temiz HT, Li L, Kim HY, Nilsen H, Biancolillo A, Aït-Kaddour A, Sikorski M, Sikorska E, Grassi S, Cozzolino D. Fraud in Animal Origin Food Products: Advances in Emerging Spectroscopic Detection Methods over the Past Five Years. Foods 2020; 9:E1069. [PMID: 32781687 PMCID: PMC7466239 DOI: 10.3390/foods9081069] [Citation(s) in RCA: 64] [Impact Index Per Article: 16.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/03/2020] [Revised: 07/29/2020] [Accepted: 08/01/2020] [Indexed: 12/27/2022] Open
Abstract
Animal origin food products, including fish and seafood, meat and poultry, milk and dairy foods, and other related products play significant roles in human nutrition. However, fraud in this food sector frequently occurs, leading to negative economic impacts on consumers and potential risks to public health and the environment. Therefore, the development of analytical techniques that can rapidly detect fraud and verify the authenticity of such products is of paramount importance. Traditionally, a wide variety of targeted approaches, such as chemical, chromatographic, molecular, and protein-based techniques, among others, have been frequently used to identify animal species, production methods, provenance, and processing of food products. Although these conventional methods are accurate and reliable, they are destructive, time-consuming, and can only be employed at the laboratory scale. On the contrary, alternative methods based mainly on spectroscopy have emerged in recent years as invaluable tools to overcome most of the limitations associated with traditional measurements. The number of scientific studies reporting on various authenticity issues investigated by vibrational spectroscopy, nuclear magnetic resonance, and fluorescence spectroscopy has increased substantially over the past few years, indicating the tremendous potential of these techniques in the fight against food fraud. It is the aim of the present manuscript to review the state-of-the-art research advances since 2015 regarding the use of analytical methods applied to detect fraud in food products of animal origin, with particular attention paid to spectroscopic measurements coupled with chemometric analysis. The opportunities and challenges surrounding the use of spectroscopic techniques and possible future directions will also be discussed.
Collapse
Affiliation(s)
- Abdo Hassoun
- Nofima AS, Norwegian Institute of Food, Fisheries, and Aquaculture Research, Muninbakken 9-13, 9291 Tromsø, Norway; (I.M.); (H.N.)
| | - Ingrid Måge
- Nofima AS, Norwegian Institute of Food, Fisheries, and Aquaculture Research, Muninbakken 9-13, 9291 Tromsø, Norway; (I.M.); (H.N.)
| | - Walter F. Schmidt
- United States Department of Agriculture, Agricultural Research Service, 10300 Baltimore Avenue, Beltsville, MD 20705-2325, USA;
| | - Havva Tümay Temiz
- Department of Food Engineering, Bingol University, 12000 Bingol, Turkey;
| | - Li Li
- Key Laboratory of Mariculture, Ministry of Education, Ocean University of China, Qingdao 266003, China;
| | - Hae-Yeong Kim
- Department of Food Science and Biotechnology, Kyung Hee University, Yongin 17104, Korea;
| | - Heidi Nilsen
- Nofima AS, Norwegian Institute of Food, Fisheries, and Aquaculture Research, Muninbakken 9-13, 9291 Tromsø, Norway; (I.M.); (H.N.)
| | - Alessandra Biancolillo
- Department of Physical and Chemical Sciences, University of L’Aquila, 67100 Via Vetoio, Coppito, L’Aquila, Italy;
| | | | - Marek Sikorski
- Faculty of Chemistry, Adam Mickiewicz University in Poznan, Uniwersytetu Poznanskiego 8, 61-614 Poznan, Poland;
| | - Ewa Sikorska
- Institute of Quality Science, Poznań University of Economics and Business, al. Niepodległości 10, 61-875 Poznań, Poland;
| | - Silvia Grassi
- Department of Food, Environmental and Nutritional Sciences (DeFENS), Università degli Studi di Milano, via Celoria, 2, 20133 Milano, Italy;
| | - Daniel Cozzolino
- Centre for Nutrition and Food Sciences, Queensland Alliance for Agriculture and Food Innovation, The University of Queensland, 39 Kessels Rd, Coopers Plains, QLD 4108, Australia;
| |
Collapse
|
10
|
Barbieri S, Cevoli C, Bendini A, Quintanilla-Casas B, García-González DL, Gallina Toschi T. Flash Gas Chromatography in Tandem with Chemometrics: A Rapid Screening Tool for Quality Grades of Virgin Olive Oils. Foods 2020; 9:E862. [PMID: 32630810 PMCID: PMC7404474 DOI: 10.3390/foods9070862] [Citation(s) in RCA: 17] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/11/2020] [Revised: 06/27/2020] [Accepted: 06/29/2020] [Indexed: 11/16/2022] Open
Abstract
This research aims to develop a classification model based on untargeted elaboration of volatile fraction fingerprints of virgin olive oils (n = 331) analyzed by flash gas chromatography to predict the commercial category of samples (extra virgin olive oil, EVOO; virgin olive oil, VOO; lampante olive oil, LOO). The raw data related to volatile profiles were considered as independent variables, while the quality grades provided by sensory assessment were defined as a reference parameter. This data matrix was elaborated using the linear technique partial least squares-discriminant analysis (PLS-DA), applying, in sequence, two sequential classification models with two categories (EVOO vs. no-EVOO followed by VOO vs. LOO and LOO vs. no-LOO followed by VOO vs. EVOO). The results from this large set of samples provide satisfactory percentages of correctly classified samples, ranging from 72% to 85%, in external validation. This confirms the reliability of this approach in rapid screening of quality grades and that it represents a valid solution for supporting sensory panels, increasing the efficiency of the controls, and also applicable to the industrial sector.
Collapse
Affiliation(s)
- Sara Barbieri
- Department of Agricultural and Food Science, Alma Mater Studiorum-Università di Bologna, 47521 Cesena, Italy; (S.B.); (C.C.); (T.G.T.)
| | - Chiara Cevoli
- Department of Agricultural and Food Science, Alma Mater Studiorum-Università di Bologna, 47521 Cesena, Italy; (S.B.); (C.C.); (T.G.T.)
| | - Alessandra Bendini
- Department of Agricultural and Food Science, Alma Mater Studiorum-Università di Bologna, 47521 Cesena, Italy; (S.B.); (C.C.); (T.G.T.)
| | - Beatriz Quintanilla-Casas
- Department de Nutrició, Ciències de l’Alimentació i Gastronomia, Campus De l’Alimentació Torribera, Facultat de Farmàcia i Ciències de l’Alimentació, Universitat de Barcelona, 08921 Santa Coloma de Gramenet, Spain;
- Institut de Recerca en Nutrició i Seguretat Alimentària (INSA-UB), Universitat de Barcelona (UB), 08921 Santa Coloma de Gramenet, Spain
| | | | - Tullia Gallina Toschi
- Department of Agricultural and Food Science, Alma Mater Studiorum-Università di Bologna, 47521 Cesena, Italy; (S.B.); (C.C.); (T.G.T.)
| |
Collapse
|
11
|
Li YC, Liu SY, Meng FB, Liu DY, Zhang Y, Wang W, Zhang JM. Comparative review and the recent progress in detection technologies of meat product adulteration. Compr Rev Food Sci Food Saf 2020; 19:2256-2296. [PMID: 33337107 DOI: 10.1111/1541-4337.12579] [Citation(s) in RCA: 51] [Impact Index Per Article: 12.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/13/2020] [Revised: 05/06/2020] [Accepted: 05/06/2020] [Indexed: 12/11/2022]
Abstract
Meat adulteration, mainly for the purpose of economic pursuit, is widespread and leads to serious public health risks, religious violations, and moral loss. Rapid, effective, accurate, and reliable detection technologies are keys to effectively supervising meat adulteration. Considering the importance and rapid advances in meat adulteration detection technologies, a comprehensive review to summarize the recent progress in this area and to suggest directions for future progress is beneficial. In this review, destructive meat adulteration technologies based on DNA, protein, and metabolite analyses and nondestructive technologies based on spectroscopy were comparatively analyzed. The advantages and disadvantages, application situations of these technologies were discussed. In the future, determining suitable indicators or markers is particularly important for destructive methods. To improve sensitivity and save time, new interdisciplinary technologies, such as biochips and biosensors, are promising for application in the future. For nondestructive techniques, convenient and effective chemometric models are crucial, and the development of portable devices based on these technologies for onsite monitoring is a future trend. Moreover, omics technologies, especially proteomics, are important methods in laboratory detection because they enable multispecies detection and unknown target screening by using mass spectrometry databases.
Collapse
Affiliation(s)
- Yun-Cheng Li
- College of Pharmacy and Biological Engineering, Chengdu University, Chengdu, China.,Key Laboratory of Meat Processing of Sichuan Province, Chengdu University, Chengdu, China
| | - Shu-Yan Liu
- College of Pharmacy and Biological Engineering, Chengdu University, Chengdu, China
| | - Fan-Bing Meng
- College of Pharmacy and Biological Engineering, Chengdu University, Chengdu, China.,Key Laboratory of Meat Processing of Sichuan Province, Chengdu University, Chengdu, China
| | - Da-Yu Liu
- College of Pharmacy and Biological Engineering, Chengdu University, Chengdu, China.,Key Laboratory of Meat Processing of Sichuan Province, Chengdu University, Chengdu, China
| | - Yin Zhang
- College of Pharmacy and Biological Engineering, Chengdu University, Chengdu, China.,Key Laboratory of Meat Processing of Sichuan Province, Chengdu University, Chengdu, China
| | - Wei Wang
- Key Laboratory of Meat Processing of Sichuan Province, Chengdu University, Chengdu, China
| | - Jia-Min Zhang
- Key Laboratory of Meat Processing of Sichuan Province, Chengdu University, Chengdu, China
| |
Collapse
|
12
|
Cottenet G, Blancpain C, Chuah PF, Cavin C. Evaluation and application of a next generation sequencing approach for meat species identification. Food Control 2020. [DOI: 10.1016/j.foodcont.2019.107003] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/08/2023]
|
13
|
Prabhakar PK, Vatsa S, Srivastav PP, Pathak SS. A comprehensive review on freshness of fish and assessment: Analytical methods and recent innovations. Food Res Int 2020; 133:109157. [PMID: 32466909 DOI: 10.1016/j.foodres.2020.109157] [Citation(s) in RCA: 121] [Impact Index Per Article: 30.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/27/2019] [Revised: 02/25/2020] [Accepted: 03/07/2020] [Indexed: 11/26/2022]
Abstract
Fish, a highly nutritious, containing a good amount of protein and fatty acids, has TMA and TVB-N present as major factors responsible for quality deterioration during storage and maintaining of fish freshness. Freshness is one of the most important parameters in the fish market. There are many methods of estimating fish freshness, out of which some are very costly while others are not user-friendly. However, with more technological innovations, there have been efforts to make a more reliable method of calculating and analyzing freshness. Parameters chosen for assessing the freshness are sensory, physical, chemical and microbiological including the recent trends such as SDS-PAGE, fast protein liquid chromatography, hyper Spectral Imaging Technique, etc. focused on reducing time, destruction and labor. Traditional and recent methods of evaluation of freshness along with their comparison based on several parameters are needed to link them and making it convenient for upcoming researchers to have a detailed study for having a universal indicator for assessing the freshness of fish. Information in the present article has all the methods of assessing the fish freshness been discussed in detail. There has also been focus on bringing the readers knowledge about the comprehensive information related to recent developments. The recommended limit for different indicators signifies the time period for which the particular fish can be stored and it depends upon several factors like species, surrounding environment and enzymatic and non-enzymatic actions. Based on these demands, this paper is uniquely worked upon to review the different literature which brought all the discussions from the past including the recent innovations in assessing the freshness of different fishes with the help of various indicators as well as a complete study of spoilage and toxicity mechanism leading to deterioration in quality, making it easy for the reader and researchers to have quick glance over the trends and innovations.
Collapse
Affiliation(s)
- Pramod K Prabhakar
- Department of Food Science and Technology, National Institute of Food Technology Entrepreneurship and Management, Kundli, HR, India.
| | - Siddhartha Vatsa
- Department of Food Science and Technology, National Institute of Food Technology Entrepreneurship and Management, Kundli, HR, India
| | - Prem P Srivastav
- Department of Agricultural and Food Engineering, Indian Institute of Technology Kharagpur, West Bengal, India
| | - Sant S Pathak
- Department of Electronics & Electrical Communication Engineering, Indian Institute of Technology Kharagpur, West Bengal, India
| |
Collapse
|
14
|
Xing RR, Hu RR, Han JX, Deng TT, Chen Y. DNA barcoding and mini-barcoding in authenticating processed animal-derived food: A case study involving the Chinese market. Food Chem 2019; 309:125653. [PMID: 31670116 DOI: 10.1016/j.foodchem.2019.125653] [Citation(s) in RCA: 29] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/19/2018] [Revised: 08/14/2019] [Accepted: 10/05/2019] [Indexed: 11/16/2022]
Abstract
This study used DNA barcoding and DNA mini-barcoding to test a variety of animal-derived food products sold in the Chinese market for potential mislabeling. Samples (52) including meat, poultry, and fish purchased from retail and online sources were examined. Regions of cytochrome C oxidase I (COI) gene (~650 bp) and 16S rRNA (~220 bp) were used as full- and mini-barcode markers, respectively. Approximately 94% (49 of 52) of the samples generated barcode sequences. The failure rate for full COI full-barcodes was 44%, but we obtained the 16S rRNA mini-barcode from 87% of the COI-failed cases. Overall, the survey revealed that 23% (12 of 52) of animal-derived products were mislabeled and, in most cases, contain undeclared species. Thus, regulatory measures and continuous monitoring for mislabeling of animal-derived products should be conducted.
Collapse
Affiliation(s)
- Ran-Ran Xing
- Agro-product Safety Research Center, Chinese Academy of Inspection and Quarantine, Beijing 100176, China
| | - Ran-Ran Hu
- Agro-product Safety Research Center, Chinese Academy of Inspection and Quarantine, Beijing 100176, China; College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
| | - Jian-Xun Han
- Agro-product Safety Research Center, Chinese Academy of Inspection and Quarantine, Beijing 100176, China; College of Agriculture and Biotechnology, Zhejiang University, Zhejiang 310058, China
| | - Ting-Ting Deng
- Agro-product Safety Research Center, Chinese Academy of Inspection and Quarantine, Beijing 100176, China; College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
| | - Ying Chen
- Agro-product Safety Research Center, Chinese Academy of Inspection and Quarantine, Beijing 100176, China.
| |
Collapse
|
15
|
Gao B, Holroyd SE, Moore JC, Laurvick K, Gendel SM, Xie Z. Opportunities and Challenges Using Non-targeted Methods for Food Fraud Detection. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2019; 67:8425-8430. [PMID: 31322874 DOI: 10.1021/acs.jafc.9b03085] [Citation(s) in RCA: 28] [Impact Index Per Article: 5.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/21/2023]
Abstract
In recent years, non-targeted methods have been a popular "buzz" phrase in food fraud detection. Using analytical instrumentation techniques, non-targeted methods have been developed and applied in many food and agricultural situations. However, confusion and misstatements remain regarding how the methods are used. This perspective will discuss the definitions related to non-targeted testing, the procedure of developing and validating methods, the techniques and data analysis, and opportunities and challenges regarding the use of this class of analytical methods. The perspective seeks to provide readers with the latest information regarding recent advances in the use of non-targeted methods.
Collapse
Affiliation(s)
- Boyan Gao
- Institute of Food and Nutraceutical Science, School of Agriculture and Biology , Shanghai Jiao Tong University , Shanghai 200240 , People's Republic of China
| | - Stephen E Holroyd
- Fonterra Research and Development Centre , Dairy Farm Road , Palmerston North 4442 , New Zealand
| | - Jeffrey C Moore
- United States Pharmacopeial Convention , 12601 Twinbrook Parkway , Rockville , Maryland 20852 , United States
| | - Kristie Laurvick
- United States Pharmacopeial Convention , 12601 Twinbrook Parkway , Rockville , Maryland 20852 , United States
| | - Steven M Gendel
- United States Pharmacopeial Convention , 12601 Twinbrook Parkway , Rockville , Maryland 20852 , United States
| | - Zhuohong Xie
- United States Pharmacopeial Convention , 12601 Twinbrook Parkway , Rockville , Maryland 20852 , United States
| |
Collapse
|
16
|
Reverse line blot hybridization assay as a suitable method for the determination of food adulteration in example of sausage samples. Eur Food Res Technol 2019. [DOI: 10.1007/s00217-019-03274-4] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
|
17
|
Johnson AE, Sidwick KL, Pirgozliev VR, Edge A, Thompson DF. The use of metabonomics to uncover differences between the small molecule profiles of eggs from cage and barn housing systems. Food Control 2019. [DOI: 10.1016/j.foodcont.2019.01.023] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/26/2022]
|
18
|
Ghidini S, Varrà MO, Zanardi E. Approaching Authenticity Issues in Fish and Seafood Products by Qualitative Spectroscopy and Chemometrics. Molecules 2019; 24:E1812. [PMID: 31083392 PMCID: PMC6540130 DOI: 10.3390/molecules24091812] [Citation(s) in RCA: 27] [Impact Index Per Article: 5.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/09/2019] [Revised: 05/08/2019] [Accepted: 05/08/2019] [Indexed: 12/03/2022] Open
Abstract
The intrinsically complex nature of fish and seafood, as well as the complicated organisation of the international fish supply and market, make struggle against counterfeiting and falsification of fish and seafood products very difficult. The development of fast and reliable omics strategies based on spectroscopy in conjunction with multivariate data analysis has been attracting great interest from food scientists, so that the studies linked to fish and seafood authenticity have increased considerably in recent years. The present work has been designed to review the most promising studies dealing with the use of qualitative spectroscopy and chemometrics for the resolution of the key authenticity issues of fish and seafood products, with a focus on species substitution, geographical origin falsification, production method or farming system misrepresentation, and fresh for frozen/thawed product substitution. Within this framework, the potential of fluorescence, vibrational, nuclear magnetic resonance, and hyperspectral imaging spectroscopies, combined with both unsupervised and supervised chemometric techniques, has been highlighted, each time pointing out the trends in using one or another analytical approach and the performances achieved.
Collapse
Affiliation(s)
- Sergio Ghidini
- Department of Food and Drug, University of Parma, Strada del Taglio 10, 43126 Parma, Italy.
| | - Maria Olga Varrà
- Department of Food and Drug, University of Parma, Strada del Taglio 10, 43126 Parma, Italy.
| | - Emanuela Zanardi
- Department of Food and Drug, University of Parma, Strada del Taglio 10, 43126 Parma, Italy.
| |
Collapse
|
19
|
Applying multivariate analysis to characterize waragi spirits from Acoli, Uganda, by their metal contents. Heliyon 2019; 5:e01417. [PMID: 31008383 PMCID: PMC6454205 DOI: 10.1016/j.heliyon.2019.e01417] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/12/2018] [Revised: 02/20/2019] [Accepted: 03/21/2019] [Indexed: 11/30/2022] Open
Abstract
Quality control during spirits production and means of authenticating or verifying sources of spirits in the sub-Saharan region of Africa are limited due to lack of resources and the scientific acumen required to develop methodologies for characterizing spirits. However, the increasing needs to protect consumers from negligence, or willful contamination of spirits in this region underscores the urgency with which growth in this area must happen. In this paper, we describe a multivariate statistical framework upon which characterization, identification and authentication of spirits could be developed. The framework exploits the unique chemical fingerprints of spirits with the goal of accomplishing three functions simultaneously: the detection of class differences, the authentication of spirits and the verification of sources. In a test case using the metal contents of 17 Ugandan spirits, this framework shows (i) that a class of unrecorded spirits known locally as Lira-Lira can be singled out from other spirits by their Cu contents, (ii) that localities from where the Lira-Lira spirits were purchased can be resolved to within 8 km by cluster analysis and principal component analysis, (iii) that cluster analysis loadings and scores, placed side-by-side, can pair spirits and their unique discriminating contaminants directly, (iv) that the most important metals for authenticating 13 spirits, source verification and production methods are Al, Sr, Ba, Mn, Zn and Cu (high concentration variability across samples is the qualifying factor), (v) that common sources of contamination can be detected by Pearson correlation analysis (this study finds that Sn/Cd, Pb/Cr, Tl/Cr, Pb/Ni or Cu/Ag as well as the triad Se/As/Ni in the 13 Ugandan spirits are from similar sources), and (vi) that inconsistency in spirits production can be detected with empirical data. Such rudimentary solutions to characterizing spirits have never been offered to the sub-Saharan countries.
Collapse
|
20
|
Fiorino GM, Losito I, De Angelis E, Logrieco AF, Monaci L. Direct analysis in real time coupled to high resolution mass spectrometry as a rapid tool to assess salmon (Salmo salar) freshness. JOURNAL OF MASS SPECTROMETRY : JMS 2018; 53:781-791. [PMID: 29972889 DOI: 10.1002/jms.4260] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/28/2018] [Revised: 06/19/2018] [Accepted: 06/21/2018] [Indexed: 05/23/2023]
Abstract
Direct analysis in real time-high resolution mass spectrometry (DART-HRMS) was applied to the detection of lipid species in the lipid extracts of farmed salmon samples collected from a local retailer and analyzed right after the purchase and after storage for 4 and 6 days under refrigerated conditions. The recognition of type and composition of lipids detected in DART-HRMS spectra was performed by using the relevant accurate m/z data (accuracy better than 5 ppm) as input for a search on the LipidMaps database. As a result, several fatty acids (FA), either saturated or mono-/poly-unsaturated, and triacylglycerols (TAG) were recognized in the three types of samples from the corresponding negative and positive ion DART-HRMS spectra, respectively. Following, spectral intensities were exploited to monitor the evolution of selected FA and TAG during the refrigeration of salmon meat. In particular, after 4 days of refrigeration, a statistically significant increase was recorded for FA with side chain compositions 18:2, 18:1, 20:5, and 22:6 despite a significant decrease found for TAG with overall side chain compositions 50:4, 52:5, 52:4, and 52:3 after the same time. These evolutions were consistent with a general model already proposed for the effect of low temperature treatments on seafood, implying the action of endogenous lipases, with consequent increase of the free FA amount and decrease in glycerophospholipids and triglycerides contents. The described results indicate DART-HRMS as a promising MS-based rapid tool for the assessment of fish, or other seafood, freshness.
Collapse
Affiliation(s)
- Giuseppina M Fiorino
- Institute of Sciences of Food Production, National Research Council of Italy (ISPA-CNR), Via Amendola 122/O, 70126, Bari, Italy
| | - Ilario Losito
- Institute of Sciences of Food Production, National Research Council of Italy (ISPA-CNR), Via Amendola 122/O, 70126, Bari, Italy
- Department of Chemistry and SMART Inter-department Research Center, University of Bari "Aldo Moro", Via E. Orabona 4, 70126, Bari, Italy
| | - Elisabetta De Angelis
- Institute of Sciences of Food Production, National Research Council of Italy (ISPA-CNR), Via Amendola 122/O, 70126, Bari, Italy
| | - Antonio F Logrieco
- Institute of Sciences of Food Production, National Research Council of Italy (ISPA-CNR), Via Amendola 122/O, 70126, Bari, Italy
| | - Linda Monaci
- Institute of Sciences of Food Production, National Research Council of Italy (ISPA-CNR), Via Amendola 122/O, 70126, Bari, Italy
| |
Collapse
|