Food Adulteration Detection using Artificial Intelligence: A Systematic Review

Goyal, Kashish; Kumar, Parteek; Verma, Karun

doi:10.1007/s11831-021-09600-y

Cited by 47 publications

(17 citation statements)

References 130 publications

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“…It is used in many prominent areas of machine‐learning applications such as adulterant detection in milk and other dairy products, such as cheese and ghee (Goyal et al . 2021; Sowmya and Ponnusamy 2021). Thus, methods of data analysis, mostly methods of multivariate statistics, are necessary to extract the latent information contents of data sets from food adulteration.…”

Section: Resultsmentioning

confidence: 99%

Predicting adulteration of grated Parmigiano Reggiano cheese with Ricotta using electrophoresis, multivariate nonlinear regression and computational intelligence methods

Fagnani

Damião²,

Trentin³

et al. 2021

Int J of Dairy Tech

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Urea polyacrylamide gel electrophoresis combined with statistical methods was used to detect the addition of Ricotta to grated Parmigiano Reggiano cheese. The adulterated samples were prepared by adding grated Ricotta to grated Parmigiano Reggiano cheese in six different ratios. The logistic regression and rank correlation performed worse than the naïve Bayes classifier at identifying samples of grated Parmigiano Reggiano containing more than 20% Ricotta in terms of area under the receiver operating characteristic curve and classification accuracy. This work can be considered a pilot study to investigate the potential of machine-learning methods to predict the authenticity of Parmigiano Reggiano cheese.

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Section: Resultsmentioning

confidence: 99%

Predicting adulteration of grated Parmigiano Reggiano cheese with Ricotta using electrophoresis, multivariate nonlinear regression and computational intelligence methods

Fagnani

Damião²,

Trentin³

et al. 2021

Int J of Dairy Tech

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“…While microbiota-based studies have compared typical and non-typical products, some omics approaches reported differences between typical and industrial products, thus making it difficult to clearly determine the factors that characterize typical food products. Artificial intelligence approaches, such as deep learning and machine learning, should be taken into consideration to improve classification rates and better-differentiate authentic and fraudulent products [ 167 ]. Overall, further research focused on comparing how well DNA-based analyses perform in comparison to the actual reference analyses (i.e., isotope fingerprinting and trace element analysis) used to authenticate cheese origin is needed.…”

Section: Discussionmentioning

confidence: 99%

Authenticity and Typicity of Traditional Cheeses: A Review on Geographical Origin Authentication Methods

Cardin

Cardazzo

Mounier

et al. 2022

Foods

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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.

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“…Food adulteration can be termed as the ways (intentional or unintentional) in which food grade quality is deteriorated by replacing food ingredient or addition of substandard substances or reduction of a vital parts from food for earning profit or due to other incidental reasons. [ 1 ] In India, food safety is major issue of concern due to ever rising instances of adulteration and contamination of essential food items including dairy products. Dairy product adulteration can be briefed as adding water to milk, removal of fat from milk, this may include addition of soya milk, starch, groundnut milk, and wheat flour to milk, and vegetable ghee added into butter.…”

Section: Introductionmentioning

confidence: 99%

Adulteration Detection in Khoya Using UV Spectroscopy Techniques

Kaushal

Gupta

Kumari

et al. 2023

Macromolecular Symposia

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Khoa is a heat desiccated milk product, which is traditionally prepared by boiling milk in an open pan. Similar to milk, khoa is highly vulnerable to adulteration due to its high demand during Indian festivals and its authentic taste. The adulterants usually spiked with milk are same for khoya, such that starch, detergent, hydrogen peroxide, colostrum, and wheat flours are few of the substances used for forming synthetic milk. Khoya prepared from such adulterated milk will also be adulterated in nature. This research addresses the need to develop a novel method to finding the adulteration in khoya using UV spectroscopy techniques.

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Food Adulteration Detection using Artificial Intelligence: A Systematic Review

Cited by 47 publications

References 130 publications

Predicting adulteration of grated Parmigiano Reggiano cheese with Ricotta using electrophoresis, multivariate nonlinear regression and computational intelligence methods

Predicting adulteration of grated Parmigiano Reggiano cheese with Ricotta using electrophoresis, multivariate nonlinear regression and computational intelligence methods

Authenticity and Typicity of Traditional Cheeses: A Review on Geographical Origin Authentication Methods

Adulteration Detection in Khoya Using UV Spectroscopy Techniques

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