Current trends and recent advances on food authenticity technologies and chemometric approaches

Medina, Sonia; Silva, Pedro; Pereira, Jorge A. M.

doi:10.1016/j.tifs.2019.01.017

Cited by 177 publications

(77 citation statements)

References 125 publications

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“…The geographical origin of foods is an issue of high concern and interest, as specific food labels are nowadays promoted; protected designation of origin (PDO), protected geographical indication (PGI), and traditional specialities guaranteed (TSG) [1]. Towards this, the various available extraction techniques (e.g., liquid-liquid-extraction (LLE), solid-phase-extraction (SPE), solid-phase microextraction (SPME), stir bar sorptive-extraction (SBSE), microwave-assisted extraction (MAE), as well as the quick, easy, cheap, effective, rugged and safe extraction (QuEChERS)), are associated by an array of modern analytical methods (e.g., mass spectrometry, spectroscopy, chromatographic and hyphenated, electronic sensors) and chemometric tools (e.g., exploratory analysis, classification/discriminant analyses, regression analyses/prediction models) for monitoring and protecting food adulteration and authentication [23]. In this context, FT-IR spectroscopy when combined with chemometrics, allowed the direct classification of carobs per country [24].…”

Section: Introductionmentioning

confidence: 99%

Use of Chemometrics for Correlating Carobs Nutritional Compositional Values with Geographic Origin

et al. 2020

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Carobs unique compositional and biological synthesis enables their characterization as functional foods. In the present study, 76 samples derived from fruit and seeds of carobs, with origin from the countries of the Mediterranean region (Cyprus, Greece, Italy, Spain, Turkey, Jordan and Palestine) were analyzed for their nutritional composition, in order to identify potential markers for their provenance and address the carobs' authenticity issue. Moisture, ash, fat, proteins, sugars (fructose, glucose, sucrose), dietary fibers and minerals (Ca, K, Mg, Na, P, Cu, Fe, Mn, Zn) were estimated following official methods. Due to the large number of data (76 samples × 17 parameters × 7 countries), chemometric techniques were employed to process them and extract conclusions. The samples of different geographical origin were discriminated with 79% success in total. The carobs from Cyprus, Italy and Spain were correctly classified without error. The main discriminators were found to be the dietary fibers, the carbohydrates and Cu, Zn and Mn, which emphasize their specific nutritional added value to the product and the country of origin impact. The results suggest that the proposed analytical approach is a powerful tool that enables the discrimination of carobs based on their country of origin. This research contributes to authenticity of carobs, adding value to local products.Metabolites 2020, 10, 62 2 of 11 demands. Carob flesh is rich in minerals, dietary fibers, sugars, polyphenols, D-pinitol and with low fat content, whereas the seed is abundant with locust bean gum (E 410), a natural hydrocolloid widely used in the food industry [3][4][5][6][7]. The chemical composition of carob flesh is presented in Table 1; however, these values are affected by various practices and factors (e.g., farming, genotyping, climate, soil, etc.). Environmentally speaking, the wide presence of carobs in the Mediterranean region can be attributed to combat the negative effects of climate change. The biological importance of carob leaves as a potential antifeedant was recently revealed [8]. The complexity of carob metabolome in combination with origin, ripening and roasting was studied using hyphenated state-of-the-art liquid and gas mass spectrometric systems [9]. The positive biological effects of carobs in the gastrointestinal tract, consumed either as water diluted food [10] or as an alcoholic drink [11], is still triggering the interest of researchers. Last but not least, is the carob's unique sensorial characteristics, as both the fruit and the carob-products, are associated with a strong and persisting unique aroma [12].

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Section: Introductionmentioning

confidence: 99%

Use of Chemometrics for Correlating Carobs Nutritional Compositional Values with Geographic Origin

et al. 2020

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“…The identification of 56 common peaks volatile compounds in this study is not necessarily an intermediate process, and 15 characteristic peaks can be obtained without identifying a single volatile flavour component. This method can help to monitor quality changes and identify adulterated ingredients effectively based on volatile profiles (Medina et al, 2019). However, the accuracy of the method depends on the number of statistical samples in each group.…”

Section: Methods Of Chromatographic Feature Extractionmentioning

confidence: 99%

Changes in flavour compound profiles of precooked pork after reheating (warmed‐over flavour) using gas chromatography–olfactometry–mass spectrometry with chromatographic feature extraction

Zang

Wang

Zhang

et al. 2019

Int J of Food Sci Tech

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Summary The unclear components and complex evaluation indicators affect the effectiveness of inhibition methods for warmed‐over flavour (WOF). To evaluate the main components of WOF, the changes in flavour compound profiles of precooked pork after reheating were investigated quantitatively by using gas chromatography–olfactometry–mass spectrometry with chromatographic feature extraction. A total of 49 volatile compounds were identified, including 22 aroma‐active compounds that were primarily derived from lipid oxidation. Fifteen key volatile compounds were obtained that represented principal components of the changes in flavour compound profiles, of which 1‐octen‐3‐ol, (Z)‐2‐octenal and (E,E)‐2,4‐decadienal made the greatest contribution to the principal components and achieved odour activity value (OAVs) >1.0 after reheating. The results showed that the three compounds are the dominant volatile compounds and potential evaluation indicators of WOF. This study provides a further understanding of the components of WOF in precooked pork and an effective analysis method of gas chromatography.

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“…Food fraud threatens agri‐food businesses, processers, consumers and producers’ global well‐being (Agnoli et al ; Kendall et al ; Nestlé ; NFU Mutual ). Recent food chemistry, spectrometry and molecular biology technology advancements improve food fraud detection, providing some assurances (e.g., Medina et al ; Torreblanca‐Zanca et al ). Yet, food frauds persist.…”

Section: Introductionmentioning

confidence: 99%

Food fraud: economic insights into the dark side of incentives

Ehmke

Bonanno

Boys

et al. 2019

Aus J Agri & Res Econ

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In this review, we contextualise the articles in this special issue, relating them to existing food fraud research, and identify food fraud research trends, challenges and priorities for the near term. We accomplish these aims through a comprehensive review of research by food scientists, economists, other social scientists, legal experts, government research groups and international trade organisations. Existing food fraud research is heavily weighted towards food science, packaging and labelling, and legal areas of knowledge discovery. Moving forward, research is needed pertaining to general economic welfare outcomes from food fraud incidences, economic incentives to deter frauds, economic spillovers from fraud incidences to other food products and markets (domestic and international) and further delineation of the effect of different types of food fraud on consumer and producer welfare. The articles in this special issue make significant contributions to understanding of the role of food fraud in consumer decisions, measuring consumer welfare losses from fraud, food fraud spillover effects to other markets and new frameworks for fraud analysis.

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Current trends and recent advances on food authenticity technologies and chemometric approaches

Cited by 177 publications

References 125 publications

Use of Chemometrics for Correlating Carobs Nutritional Compositional Values with Geographic Origin

Use of Chemometrics for Correlating Carobs Nutritional Compositional Values with Geographic Origin

Changes in flavour compound profiles of precooked pork after reheating (warmed‐over flavour) using gas chromatography–olfactometry–mass spectrometry with chromatographic feature extraction

Food fraud: economic insights into the dark side of incentives

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