Development of synchronous fluorescence method for identification of cow, goat, ewe and buffalo milk species

Genis, Duygu Ozer; Sezer, Banu; Bilge, Gonca; Durna, Şahin; Boyaci, İsmail Hakkı

doi:10.1016/j.foodcont.2019.106808

Cited by 22 publications

(9 citation statements)

References 29 publications

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“…Fluorescence in honey is ascribed to proteins, polyphenolic compounds, and Maillard reaction products [23,93,94]. The unique fluorescence patterns of food products have been successfully utilized in authentication studies of food of animal origin, including meat [95,96], fish [97,98], milk [16,17] dairy products [86,90], and honey [23,88,[99][100][101][102].…”

Section: Fluorescence Spectroscopymentioning

confidence: 99%

“…As the isotopic compositions of the plants or animals reflect the condition of natural environment where they grew up, the light stable isotopes 13 C/ 12 C, 18 O/ 16 O, 2 H/ 1 H, and 15 N/ 14 N, 34 S/ 32 S; and the heavy isotopes 11 B/ 10 B and 87 Sr/ 86 Sr are commonly used in food authentication [11]. Preliminary studies have demonstrated the usefulness of stable isotope analysis in determining the origins of animal origin products [150][151][152][153][154].…”

Section: Isotopic Techniquementioning

confidence: 99%

“…The identification of milk species by employing different measurement techniques involving fluorescence spectroscopy has been studied by several authors [16,274]. Boukria et al [261] highlighted that cow milk adulteration in camel milk could be detected through the application of the two-dimensional correlation spectroscopy method on SFS spectra.…”

Section: Milk or Dairy Products Authenticity Issue Analytical Techniqmentioning

confidence: 99%

“…The number of scientific works regarding the use of spectroscopy for food authenticity increased from 134 papers during 2010–2014 to 369 papers during 2015–2019 ( Figure 3 a), while the number of total citations ( Figure 3 b) doubled during the last five years (20,784 citations between 2015 and 2019 versus 9666 citations between 2010 and 2014). Some examples of recent applications of spectroscopic techniques for authentication of food products of animal origin include detection of adulteration in meat [ 14 , 15 ] identification of milk species [ 16 , 17 ], detection of thawed muscle foods [ 18 , 19 ] identification of muscle foods species [ 20 , 21 , 22 ], and determination of the botanical origin of honey [ 23 , 24 ], among many others.…”

Section: Introductionmentioning

confidence: 99%

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Fraud in Animal Origin Food Products: Advances in Emerging Spectroscopic Detection Methods over the Past Five Years

Hassoun

Måge

Schmidt

et al. 2020

Foods

111

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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.

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Section: Fluorescence Spectroscopymentioning

confidence: 99%

Section: Isotopic Techniquementioning

confidence: 99%

Section: Milk or Dairy Products Authenticity Issue Analytical Techniqmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 2 more Smart Citations

Fraud in Animal Origin Food Products: Advances in Emerging Spectroscopic Detection Methods over the Past Five Years

Hassoun

Måge

Schmidt

et al. 2020

Foods

111

View full text Add to dashboard Cite

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“…The official method to detect the presence of cow milk in ewe, goat, and buffalo milk is the isoelectric focusing of γ-caseins after plasminolysis [ 5 ] which is only a qualitative and time-consuming method that requires experienced and qualified personnel. Many analytical methods, such as capillary electrophoresis [ 6 ], synchronized fluorescence spectroscopy [ 7 ], mass spectrometry-based procedures [ 8 , 9 ], or other spectroscopy-based techniques [ 10 ] have been proposed over the years to improve speed and reliability. Among them, Fourier Transform (FT)- mid-infrared (MIR) is already used routinely to quickly determine the composition of milk due to its fast, easy use, and simple sample preparation [ 10 ].…”

Section: Introductionmentioning

confidence: 99%

Mid-infrared (MIR) spectroscopy for the detection of cow’s milk in buffalo milk

Spina¹,

Ceniti²,

Piras³

et al. 2022

J Anim Sci Technol

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In Italy, buffalo mozzarella is a largely sold and consumed dairy product. The fraudulent adulteration of buffalo milk with cheaper and more available milk of other species is very frequent. In the present study, Fourier transform infrared spectroscopy (FTIR), in combination with multivariate analysis by partial least square (PLS) regression, was applied to quantitatively detect the adulteration of buffalo milk with cow milk by using a fully automatic equipment dedicated to the routine analysis of the milk composition. To enhance the heterogeneity, cow and buffalo bulk milk was collected for a period of over three years from different dairy farms. A total of 119 samples were used for the analysis to generate 17 different concentrations of buffalo-cow milk mixtures. This procedure was used to enhance variability and to properly randomize the trials. The obtained calibration model showed an R 2 ≥ 0.99 ( R 2 cal. = 0.99861; root mean square error of cross-validation [RMSEC] = 2.04; R 2 val. = 0.99803; root mean square error of prediction [RMSEP] = 2.84; root mean square error of cross-validation [RMSECV] = 2.44) suggesting that this method could be successfully applied in the routine analysis of buffalo milk composition, providing rapid screening for possible adulteration with cow’s milk at no additional cost.

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