Seafood Authentication using Foodomics

Böhme, Karola; Barros‐Velázquez, Jorge; Calo-Mata, Pilar; Gallardo, José Manuel; Ortea, Ignacio

doi:10.1002/9781118930458.ch2

Cited by 1 publication

(1 citation statement)

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“…Consequently, many of the studies published in the food-authentication field are related to species identification and discrimination. In this regard, the developed DNA-based methods have included DNA sequencing, restriction-fragment-length polymorphism (RFLP), randomly amplified polymorphic DNA (RAPD), multiplex-PCR, quantitative PCR (qPCR), and simple sequence repeats (SSR) or microsatellites. , In the last few years, new techniques have started to be assessed for food-authenticity purposes. New tools such as high-resolution melting (HRM) PCR, droplet digital PCR (ddPCR), isothermal amplification (e.g., loop-mediated isothermal amplification (LAMP), recombinase–polymerase amplification, strand-displacement amplification, helicase-dependent amplification, and rolling-circle amplification), and next-generation sequencing (NGS) are starting to overtake the performances of the prior methods in terms of specificity, sensitivity, speed, and multiplexing.…”

Section: Introductionmentioning

confidence: 99%

Review of Recent DNA-Based Methods for Main Food-Authentication Topics

Böhme

Calo-Mata

Barros‐Velázquez

et al. 2019

J. Agric. Food Chem.

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155

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Adulteration and mislabeling of food products and the commercial fraud derived, either intentionally or not, is a global source of economic fraud to consumers but also to all stakeholders involved in food production and distribution. Legislation has been enforced all over the world aimed at guaranteeing the authenticity of the food products all along the distribution chain, thereby avoiding food fraud and adulteration. Accordingly, there is a growing need for new analytical methods able to verify that all the ingredients included in a foodstuff match the qualities claimed by the manufacturer or distributor. In this sense, the improved performance of most recent DNA-based tools in term of sensitivity, multiplexing ability, high-throughput, and relatively low-cost give them a game-changing role in food-authenticity-related topics. Here, we provide a thorough and updated vision on the recently reported approaches that are applying these DNA-based tools to assess the authenticity of food components and products.

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Section: Introductionmentioning

confidence: 99%