Food Identity, Authenticity and Fraud: The Full Spectrum

Ruth, Saskia M. van; Granato, Daniel

doi:10.3390/foods6070049

Cited by 4 publications

(1 citation statement)

References 5 publications

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“…However, for authentication of geographical origin, methods such as isotopic profiles [ 34 ] are generally preferred. As food labeling systems are constantly evolving, in parallel with legislation (e.g., Regulation [ 2 ]), analytical tests and technical control measures need to be improved and updated to counteract present and emerging fraud systems [ 35 ].…”

Section: Introductionmentioning

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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Section: Introductionmentioning

confidence: 99%

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

Cardin

Cardazzo

Mounier

et al. 2022

Foods

View full text Add to dashboard Cite

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Food fraud countermeasures and consumers: A future agenda

Soon

2022

Future Foods

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Detection of gelatin adulteration using bio-informatics, proteomics and high-resolution mass spectrometry

Yang

Ghosh

Beaudry

2018

Food Additives & Contaminants: Part A

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Following the internationalisation of food production and manufacturing, a significant increase of food fraud was discovered, ranging from false label claims to the use of additives and fillers to increase profitability. The accidental or fraudulent mixing of animal products or by-products from different species is an important preoccupation for consumers with health or ethical concerns. Gelatin is widely used during food processing as well as in cosmetics, nutraceutics and medical formulations. It contains mainly type I, II and III collagen polypeptides. Gelatin speciation was performed using a well-defined proteogenomic annotation, carefully chosen surrogate tryptic peptides and analysis using a hybrid quadrupole-Orbitrap MS. Gelatin samples were dissolved in ammonium bicarbonate buffer and proteins were digested with trypsin. The samples were analysed using high-resolution MS. Chromatography was achieved using a 30-min linear gradient on a Thermo BioBasic C8 100 × 1 mm column at a flow rate of 75 μL min. The MS was operated in full-scan high resolution and accurate mass and using a data-dependent top-10 method. Collagen proteins were methodically analysed in silico in order to generate tryptic peptide mass lists. Following comprehensive MS and MS/MS analyses, we detected and identified several type I collagen peptides and fully characterised the proteotypic peptides [831-846], [847-879], [949-974] and [975-996] (accession number F1SFA7). Additionally, the method was successfully tested with gelatin used in charcuterie meats obtained from grocery stores, fruit-snacks and gelatin capsules. This targeted method allowed comprehensive gelatin speciation and adulteration detection down to 0.1% (w/w) of undesired pork gelatin.

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Food Identity, Authenticity and Fraud: The Full Spectrum

Abstract: We are pleased to introduce this Special Issue of Foods dedicated to ‘Food Identity, Authenticity and Fraud: The Full Spectrum’.[...]

Cited by 4 publications

References 5 publications

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

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

Food fraud countermeasures and consumers: A future agenda

Detection of gelatin adulteration using bio-informatics, proteomics and high-resolution mass spectrometry

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