Article
Agriculture, Multidisciplinary
Matteo Perini, Tomas Roman, Simon Lanz, Sergio Moser, Silvia Pianezze, Federica Camin
Summary: The study explored the impact of using hybrid varieties instead of European Vitis vinifera on stable isotope ratios in wine production. Findings showed deviations in stable isotope ratios of hybrid varieties compared to V. vinifera samples, suggesting the need for further attention and interpretation based on established databases.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
(2023)
Article
Food Science & Technology
Matteo Perini, Freddy Thomas, Ana Isabel Cabanero Ortiz, Marco Simoni, Federica Camin
Summary: This study aims to evaluate the potential use of stable isotope ratio analysis of milk lactose as a geographic tracer. The results show that the δ13C values of milk are closely correlated with the animal's diet, while the (D/H)I ratio is more correlated with the δ18O of drinking water and therefore the geographical origin of the milk. Moreover, significant differences in the (D/H)II ratio were found when different yeasts were used for alcohol fermentation. Additionally, the δ18O of the bulk milk and the water drunk by the animals are closely correlated, with variations depending on the farming practices.
Review
Food Science & Technology
Marko Viskic, Luna Maslov Bandic, Ana-Marija Jagatic Korenika, Ana Jeromel
Summary: NMR is a fast and reproducible technique for analyzing the components and origin of wine, tracing the geographical origin and detecting chaptalization. However, the current sample preparation process is still time-consuming and expensive, requiring further improvements.
Article
Food Science & Technology
Anna-Akrivi Thomatou, Eleni Psarra, Eleni C. Mazarakioti, Katerina Katerinopoulou, Georgios Tsirogiannis, Anastasios Zotos, Achilleas Kontogeorgos, Angelos Patakas, Athanasios Ladavos
Summary: Consumers are increasingly interested in the geographical origin of the food they consume, and stable isotope analysis can be used to differentiate the geographical origin of bottarga products, ensuring their authenticity.
Article
Chemistry, Applied
Roisin O. ' Sullivan, Raquel Cama-Moncunill, Michael Salter-Townshend, Olaf Schmidt, Frank J. Monahan
Summary: Scientifically supporting geographic origin claims on food labels enhances consumer trust. Stable isotope ratio analysis (SIRA) verifies the origin of food products by examining naturally occurring differences in isotopic compositions. This study conducted SIRA on casein from butter, cheese, and milk powder, and successfully predicted the region of origin using machine learning models based on isotopic values.
Article
Biochemical Research Methods
Khaled El Hawari, Mohamad Al Iskandarani, Farouk Jaber, Raed Ezzeddine, Luca Ziller, Matteo Perini, Luana Bontempo, Maura Pellegrini, Federica Camin
Summary: Honey is a valuable sweetener worldwide, but it is often adulterated with sugar syrups, affecting its nutritive value. This study used various analytical techniques to authenticate honey samples in Lebanon, revealing distinct delta C-13 values for authentic and adulterated samples. LC-C-IRMS techniques can provide additional information on the authenticity of honey by analyzing the delta C-13 of individual sugars.
JOURNAL OF MASS SPECTROMETRY
(2021)
Article
Food Science & Technology
Supalak Kongsri, Phitchan Sricharoen, Nunticha Limchoowong, Chunyapuk Kukusamude
Summary: Identifying the geographical origin of rice is crucial for ensuring food quality and preventing mislabeling issues. Analyzing elemental compositions and stable isotopes can effectively distinguish rice produced in different regions. The study demonstrates that only five markers can accurately differentiate rice from different geographical origins.
Article
Food Science & Technology
Chun-Jen Fang, Hsin-Cheng You, Zih-Ling Huang, Che-Lun Hsu, Chia-Fen Tsai, Ya-Tze Lin, Ya-Min Kao, Su-Hsiang Tseng, Der-Yuan Wang, Nan-Wei Su
Summary: Rice vinegar plays an important role in daily life, but some unscrupulous manufacturers may adulterate it. This study found that the authenticity of vinegar can be evaluated using stable carbon isotope ratio, with rice vinegar protein as an intrinsic reference.
JOURNAL OF FOOD AND DRUG ANALYSIS
(2022)
Article
Chemistry, Applied
Hao Wu, Xiuwen Zhou, Haiquan Chen, Baohui Jin, Zhi Yan, Liqi Xie, Haichao Zhou, Karyne M. Rogers, Guanghui Lin
Summary: This study investigates the adulteration of NFC juice by analyzing the carbon and oxygen stable isotope ratios of different juice components. The results indicate that fruit pulp can qualitatively and quantitatively indicate the presence of added sugars, and stable isotope technology is a useful tool for detecting adulteration in-market NFC juice.
Review
Food Science & Technology
Shanshan Zhao, Haijin Liu, Mengjie Qie, Jiukai Zhang, Liqin Tan, Yan Zhao
Summary: Stable isotope abundance, as a natural fingerprint of food growing environment, has attracted great attention in tracing and adulterating analysis of animal products. In recent years, the combination of stable isotope ratio analysis and other methods has become a promising approach for ensuring the authenticity and traceability of animal products.
FOOD REVIEWS INTERNATIONAL
(2023)
Article
Food Science & Technology
Anna-Akrivi Thomatou, Eleni C. Mazarakioti, Anastasios Zotos, Achilleas Kontogeorgos, Angelos Patakas, Athanasios Ladavos
Summary: This paper aims to analyze if stable isotope analysis can discriminate Greek currants registered as a product of Protected Designation of Origin from other similar products. The initial results show that sulfur isotope ratio is not detectable, and discrimination should be based on carbon and nitrogen isotope ratios. However, further analysis is required as discrimination could not be achieved with only two isotopic ratios.
Article
Food Science & Technology
Concetta Pironti, Maria Ricciardi, Oriana Motta, Federica Camin, Luana Bontempo, Antonio Proto
Summary: The study evaluated the feasibility of using C-13-NMR spectroscopy to determine the carbon stable isotope ratio of small organic molecules like vanillin, proving it to be a valuable alternative method. By comparing results from different analysis methods, the origin of vanillin can be accurately identified to ensure its quality.
Article
Biochemical Research Methods
Minghao Yuan, Sheng Gong, Yushi Liu, Xiaohong Li, Meifeng Li, Dafu Zeng, Jiangang Li, Yiping Guo, Li Guo
Summary: This study successfully established a discrimination model for identifying the authenticity and geographical origins of bear bile powder (BBP) using elemental analysis isotope ratio mass spectrometry and inductively coupled plasma mass spectrometry combined with chemometrics. Thirteen discrimination markers were identified to further establish the fingerprint of BBP. The authenticity and geographical origins of BBP could be identified without chemometrics via similarity analysis.
ANALYTICAL AND BIOANALYTICAL CHEMISTRY
(2023)
Article
Biochemistry & Molecular Biology
Matteo Perini, Silvia Pianezze, Katia Guardini, Letizia Allari, Roberto Larcher
Summary: A technique based on delta C-13 isotopic analysis of grape musts' major sugars by LC-IRMS was proposed to detect the fraudulent addition of exogenous glucose and fructose from C4 plants and characterize their geographical origins. The analysis of authentic samples from different regions in Italy revealed a significant correlation between the delta C-13 values of glucose and fructose and their geographical locations.
Article
Chemistry, Analytical
Ildiko Gherghely, Tunde Racz-Fazakas, Csaba Gor, Rita Kapiller-Dezsofi, Antal Robert Romhanyi
Summary: Stable isotope ratio analyzes are powerful methods for verifying the authenticity of alcoholic beverages and detecting adulteration. The Forensic Institute of National Tax and Customs Administration utilizes stable isotope techniques to determine the botanical origin of alcoholic beverages. While the complete process of alcoholic beverage production has been well-studied, the evaluation of the isotope fractionation effect during distillation is still missing. Experimental results show that the scale of fermentation and distillation does not impact the measured stable isotope ratios, hence confirming the practicality of using the stable isotope database of the Forensic Institute to evaluate the authenticity of spirits produced in any distillery.
Article
Food Science & Technology
Martina Bolechova, Karolina Benesova, Sylvie Belakova, Josef Caslavsky, Marketa Pospichalova, Renata Mikulikova
Article
Chemistry, Applied
Ondrej Sedo, Michal Koran, Michaela Jakesova, Renata Mikulikova, Michal Bohac, Zbynek Zdrahal
Article
Agriculture, Multidisciplinary
Tomas Komprda, Antonin Pridal, Renata Mikulikova, Zdenek Svoboda, Olga Cwikova, Sarka Nedomova, Vladimir Sykora
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
(2017)
Article
Food Science & Technology
Zdenek Svoboda, Renata Mikulikova, Karolina Benesova, Sylvie Belakova
CZECH JOURNAL OF FOOD SCIENCES
(2019)
Article
Food Science & Technology
Karolina Benesova, Sylvie Belakova, Renata Mikulikova, Zdenek Svoboda
Review
Food Science & Technology
Zdenek Svoboda, Renata Mikulikova, Pavla Myslivcova, Sylvie Belakova, Karolina Benesova
Article
Food Science & Technology
Renata Mikulikova, Zdenek Svoboda, Karolina Benesova, Sylvie Belakova
Article
Food Science & Technology
Zdenek Svoboda, Renata Mikulikova, Sylvie Belakova, Karolina Benesova
Review
Food Science & Technology
Karolina Benesova, Sylvie Belakova, Renata Mikulikova, Zdenek Svoboda
Article
Food Science & Technology
Karolina Benesova, Martina Cumova, Sylvie Belakova, Renata Mikulikova, Zdenek Svoboda
Review
Food Science & Technology
Sylvie Belakova, Karolina Benesova, Renata Mikulikova, Zdenek Svoboda
Article
Chemistry, Multidisciplinary
Karolina Benesova, Ivo Hartman, Sylvie Belakova, Renata Mikulikova
Article
Food Science & Technology
Zdenek Svoboda, Renata Mikulikova, Helena Pluhackova, Sylvie Belakova, Karolina Benesova
Review
Food Science & Technology
Zdenek Svoboda, Renata Mikulikova, Olga Cwikova, Sylvie Belakova, Karolina Benesova
Review
Food Science & Technology
Zdenek Svoboda, Renata Mikulikova, Sylvie Belakova, Karolina Benesova