Sniffing out adulteration in saffron: Detection methods and health risks

Raina, Ashish; Kaul, Sanjana; Dhar, Manoj K.

doi:10.1016/j.foodcont.2023.110042

Cited by 10 publications

(2 citation statements)

References 85 publications

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“…Nanostructured materials such as multilayers, nanowires, nanoparticles, and nanocomposites have attracted vast attention due to their specific optical, electrical, chemical, and magnetic properties 25 – 30 . Simultaneous control of one or more parameters during food production or processing, transportability, and high speed and accuracy evaluation are among the characteristics of nanocomposites 31 . Spinel ferrites with excellent magnetic and electronic properties and reusability have been interesting magnetic oxide nanoparticles in the last decades 32 , 33 .…”

Section: Introductionmentioning

confidence: 99%

Modeling sunset yellow removal from fruit juice samples by a novel chitosan-nickel ferrite nano sorbent

Shokri,

Shariatifar,

Molaee-Aghaee

et al. 2024

Sci Rep

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Analysis of food additives is highly significant in the food industry and directly related to human health. This investigation into the removal efficiency of sunset yellow as an azo dye in fruit juices using Chitosan-nickel ferrite nanoparticles (Cs@NiFe2O4 NPs). The nanoparticles were synthesized and characterized using various techniques. The effective parameters for removing sunset yellow were optimized using the response surface methodology (RSM) based on the central composite design (CCD). Under the optimum conditions, the highest removal efficiency (94.90%) was obtained for the initial dye concentration of 26.48 mg L−1 at a pH of 3.87, a reaction time of 67.62 min, and a nanoparticle dose of 0.038 g L−1. The pseudo-second-order kinetic model had a better fit for experimental data (R2 = 0.98) than the other kinetic models. The equilibrium adsorption process followed the Freundlich isotherm model with a maximum adsorption capacity of 212.766 mg g−1. The dye removal efficiency achieved for industrial and traditional fruit juice samples (91.75% and 93.24%), respectively, confirmed the method's performance, feasibility, and efficiency. The dye adsorption efficiency showed no significant decrease after five recycling, indicating that the sorbent has suitable stability in practical applications. variousThe synthesized nanoparticles can be suggested as an efficient sorbent to remove the sunset yellow dye from food products.

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Section: Introductionmentioning

confidence: 99%

Modeling sunset yellow removal from fruit juice samples by a novel chitosan-nickel ferrite nano sorbent

Shokri,

Shariatifar,

Molaee-Aghaee

et al. 2024

Sci Rep

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“…Fit-for-purpose qPCR-based methods have been developed to estimate the quantity of five commonly known adulterants in five spices, including paprika ( Capsicum annuum ), saffron ( Crocus sativus ), cumin ( Cuminum cyminum ), turmeric ( Curcuma longa ) and pepper ( Piper nigrum ), as well as in the culinary herb oregano ( Origanum vulgare ). Based on the EU-wide coordinated control plan establishing the prevalence of fraudulent practices in the marketing of herbs and spices (Maquet et al, 2021) as well as scientific literature and reports (for instance (Khilare et al, 2019; Marieschi et al, 2012; Raina et al, 2024), five frequently found adulterants were selected for each main species. These selected botanicals were spiked into authentic spice/herb to reliably mimic the contamination or adulteration of commercial products.…”

Section: Introductionmentioning

confidence: 99%

A robust set of qPCR methods to evaluate adulteration in major spices and herbs

Behr,

Garlant,

Pietretti

et al. 2024

Preprint

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Spices and herbs are used in multiple forms by consumers and companies related to food or pharmaceuticals. Their intricate supply chains, high prices and limited productions make them susceptible to deceptive practises. However, robust methodology to detect multiple adulterants is still rarely available, preventing national control laboratories from enforcing European and national regulations. This article presents qPCR methods developed to identify adulterants in six commonly consumed spices and herbs, namely paprika, turmeric, saffron, cumin, oregano and black pepper. Each genuine sample was blended with the top five adulterants identified in the European Union-wide coordinated control plan on herbs and spices and existing literature. These SYBR Green qPCR methods enable specific detection of adulterants, and their sensitivities allow to differentiate inadvertent contamination from deliberate adulteration. Methods performances were evaluated both in binary mixtures and with complex adulteration pattern, validating their effectiveness in safeguarding the authenticity of these high values commodities.

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