Food analysis and food authentication by peptide nucleic acid (PNA)-based technologies

Sforza, Stefano; Corradini, Roberto; Tedeschi, Tullia; Marchelli, Rosangela

doi:10.1039/b907695f

Cited by 60 publications

(18 citation statements)

References 62 publications

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“…Biosensors have also been designed to detect microbial contaminants and various hormones in food(Xu and Ying, 2011) which provide us with the advantage of high degree of specificity and sensitivity, and the possibility of being used for inline processes monitoring during food manufacturing(Viswanathan et al, 2009). A similar new molecular approach includes the use of peptide nucleic acid (PNA)-based technologies for food analysis and food authentication(Sforza et al, 2011). Although molecular methodology for adulteration detection has stepped into the era of technique of adulterant detection and proves itself as best technique but still at industrial level its practical application has to go long way.…”

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confidence: 99%

Food adulteration: Sources, health risks, and detection methods

Bansal

Singh

Mangal

et al. 2015

Critical Reviews in Food Science and Nutrition

234

123

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Adulteration in food has been a concern since the beginning of civilization, as it not only decreases the quality of food products but also results in a number of ill effects on health. Authentic testing of food and adulterant detection of various food products is required for value assessment and to assure consumer protection against fraudulent activities. Through this review we intend to compile different types of adulterations made in different food items, the health risks imposed by these adulterants and detection methods available for them. Concerns about food safety and regulation have ensured the development of various techniques like physical, biochemical/immunological and molecular techniques, for adulterant detection in food. Molecular methods are more preferable when it comes to detection of biological adulterants in food, although physical and biochemical techniques are preferable for detection of other adulterants in food.

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mentioning

confidence: 99%

Food adulteration: Sources, health risks, and detection methods

Bansal

Singh

Mangal

et al. 2015

Critical Reviews in Food Science and Nutrition

234

123

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show abstract

“…Detecting specific nucleic acids in food allows one to determine the presence of particular ingredients in complex samples or to detect characteristic features of selected food constituents. DNA analysis has been used to meet needs such as GMO detection, microbial pathogen determination, or detection of undeclared allergenic components (Sforza et al., ). Polymerase chain reaction (PCR) allows trace amounts of degraded nucleic acids to be detected and their sequence established.…”

Section: Food Authentication Techniquesmentioning

confidence: 99%

Tackling Fraudsters with Global Strategies to Expose Fraud in the Food Chain

Esteki

Regueiro

Simal‐Gándara

2019

Comp Rev Food Sci Food Safe

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Deliberate adulteration of food products is as old as food processing and production systems. Food adulteration is occurring increasingly often today. With globalization and complex distribution systems, adulteration may have a far‐reaching impact and even adverse consequences on well‐being. The means of the international community to confront and solve food fraud today are scattered and largely ineffective. A collective approach is needed to identify all stakeholders in the food supply chain, certify and qualify them, exclude those failing to meet applicable standards, and track food in a real time. This review provides some background into the drivers of fraudulent practices (economically motivated adulteration, food‐industry perspectives, and consumers’ perceptions of fraud) and discusses a wide range of the currently available technologies for detecting food adulteration followed by multivariate pattern recognition tools. Food chain integrity policies are discussed. Future directions in research, concerned not only with food adulterers but also with food safety and climate change, may be useful for researchers in developing interdisciplinary approaches to contemporary problems.

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“…(iii) Other developments include the use of peptide nucleic acid (PNA)-based technologies for food analysis and food authentication [74] or the development of new immunoassay methodologies for analyzing veterinary drug residues in foods and food products [75] or to characterize plant food allergens [76].…”

Section: Food Analysis: Current State Of the Art Methodologies And mentioning

confidence: 99%

Food Analysis: Present, Future, and Foodomics

Cifuentes

2012

ISRN Analytical Chemistry

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This paper presents a revision on the instrumental analytical techniques and methods used in food analysis together with their main applications in food science research. The present paper includes a brief historical perspective on food analysis, together with a deep revision on the current state of the art of modern analytical instruments, methodologies, and applications in food analysis with a special emphasis on the works published on this topic in the last three years (2009)(2010)(2011). The article also discusses the present and future challenges in food analysis, the application of "omics" in food analysis (including epigenomics, genomics, transcriptomics, proteomics, and metabolomics), and provides an overview on the new discipline of Foodomics.

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Food analysis and food authentication by peptide nucleic acid (PNA)-based technologies

Cited by 60 publications

References 62 publications

Food adulteration: Sources, health risks, and detection methods

Food adulteration: Sources, health risks, and detection methods

Tackling Fraudsters with Global Strategies to Expose Fraud in the Food Chain

Food Analysis: Present, Future, and Foodomics

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