Review
Food Science & Technology
Carmen Blanco-Fernandez, Eva Garcia-Vazquez, Gonzalo Machado-Schiaffino
Summary: This study focuses on the trend of mislabelling in the genus Merluccius over the past 17 years using meta-analysis. The results indicate variations in mislabelling risk across different regions, with African hake species showing the highest risk.
Article
Food Science & Technology
Madhushri S. Varunjikar, Carlos Moreno-Ibarguen, Juan S. Andrade-Martinez, Hui-Shan Tung, Ikram Belghit, Magnus Palmblad, Pal A. Olsvik, Alejandro Reyes, Josef D. Rasinger, Kai K. Lie
Summary: The study shows that both DNA and protein-based approaches can efficiently tackle current challenges in feed and food authentication analyses.
Review
Medicine, Legal
Saeida Saadat, Hardi Pandya, Aayush Dey, Deepak Rawtani
Summary: The need for reliable and precise analytical techniques for food authentication and traceability has increased due to intense competition in the food industry and the risk of food fraud. This article discusses the applications of various analytical techniques in forensic food analysis, which can rapidly analyze food samples and provide useful parameters for investigating food fraud. These techniques play a crucial role in addressing important issues related to food authentication and traceability.
FORENSIC SCIENCE INTERNATIONAL
(2022)
Review
Food Science & Technology
Laura Filonzi, Alessia Ardenghi, Pietro Maria Rontani, Andrea Voccia, Claudio Ferrari, Riccardo Papa, Nicolo Bellin, Francesco Nonnis Marzano
Summary: The increase in international fish trade necessitates improving traceability. Molecular barcoding is suggested as the gold standard for fish species traceability and labeling. This review focuses on the application of molecular techniques in identifying fish species and characterizing processed seafood, presenting reliable DNA barcodes and discussing advantages and disadvantages.
Article
Economics
Koji Domon, Alessandro Melcarne, Giovanni B. Ramello
Summary: This study investigates Japanese restaurants in three Southeast Asian countries and reveals a dual asymmetric-information problem between suppliers and restaurants, as well as between restaurants and their customers. The study finds that the main reason for buying non-original ingredients is to reduce costs.
EUROPEAN JOURNAL OF LAW AND ECONOMICS
(2022)
Article
Multidisciplinary Sciences
Razie Razavi, Reza Esmaeilzadeh Kenari
Summary: This study evaluated the potential of ultraviolet-visible spectroscopy combined with Support Vector Regression (SVR) and Partial Least Square Regression (PLSR) for predicting the sucrose content in honey samples. The results showed that UV-Vis spectroscopy provided an accurate and rapid alternative for quantifying sucrose in adulterated honey samples.
Article
Food Science & Technology
Alissa Drees, Bernadette Bockmayr, Michael Bockmayr, Markus Fischer
Summary: This study used FT-NIR spectroscopy to detect adulteration of ground nutmeg with nutmeg shell. The results showed that this method can rapidly detect and quantify the shell content in ground nutmeg.
Review
Food Science & Technology
Leena Kumari, Pranita Jaiswal, S. Swarupa Tripathy
Summary: Saffron, an ancient spice with high market value, is prone to adulteration due to limited producing areas and increasing demand. Various techniques such as chromatographic, spectroscopic, sensor-based, and molecular techniques are employed for detection of adulterants in different countries. Adulteration not only affects the quality of Saffron but can also pose health risks. Different techniques have their advantages and limitations, paving the way for future research efforts in detecting adulterants in Saffron.
TRENDS IN FOOD SCIENCE & TECHNOLOGY
(2021)
Review
Food Science & Technology
Nurhayatie Sajali, Sie Chuong Wong, Suhaili Abu Bakar, Nur Fadhilah Khairil Mokhtar, Yanty Noorzianna Manaf, Mohd Hafis Yuswan, Mohd Nasir Mohd Desa
Summary: The meat industry sector is at risk of illegal practices involving the substitution of meat ingredients with other animal species. Individual consumption patterns are influenced by religious beliefs and health reasons. Food authentication plays a crucial role in protecting consumers from fraudulent acts.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
(2021)
Article
Biotechnology & Applied Microbiology
Alganesh Tola Gemechu, Yetenayet B. Tola, Tesfa Kassa Dejenie, Delia R. Grace, Fekadu Beyene Aleka, Taye Tolemariam Ejeta
Summary: The study assessed butter adulteration practices and health risks in Ethiopia, finding that the majority of respondents were aware of such practices. Adulterants included hydrogenated vegetable oil, potato puree, and banana pulp. Adulteration led to up to 50% of butter spoilage, with distinct indications in the fatty acid profiles.
JOURNAL OF FOOD PROTECTION
(2021)
Review
Food Science & Technology
Jirapat Dawan, Juhee Ahn
Summary: With the increase in international food trade, ensuring food quality and safety has become a global priority. Establishing authentication and traceability systems are crucial in improving food safety. The use of mitochondrial DNA and DNA barcoding technology can accurately identify food species and reduce risks associated with consumption. FDA approval of DNA barcoding for various food products highlights its potential as a regulatory tool for identification and authenticity. This review focuses on the application of DNA barcoding in preventing food fraud and adulteration in meat, fish, and medicinal plants.
FOOD SCIENCE AND BIOTECHNOLOGY
(2022)
Article
Food Science & Technology
Maeve Shannon, Jean-Louis Lafeuille, Aline Fregiere-Salmomon, Stephane Lefevre, Pamela Galvin-King, Simon A. Haughey, Duncan Thorburn Burns, Xueqi Shen, Arun Kapil, Terence F. McGrath, Christopher T. Elliott
Summary: In this study, spectroscopic methods were successfully used to identify authentic and adulterated samples of turmeric powder. The survey results revealed a fraud problem in the turmeric industry, highlighting the need for reliable, rapid, and robust screening methods to tackle this issue.
Article
Food Science & Technology
Sara W. Erasmus, Lisanne van Hasselt, Linda M. Ebbinge, Saskia M. van Ruth
Summary: The color of food affects how products are perceived and valued, with modern consumers preferring vibrant foods. Recent attention has been focused on the adulteration of turmeric with toxic lead chromate, leading to the development of a spectroscopy-based method for rapid detection. Raman spectroscopy shows promise for detecting lead chromate in turmeric powder, but further studies are needed to increase sensitivity.
Review
Chemistry, Multidisciplinary
Alina-Daiana Ionescu, Alexandru Ionut Ciric, Mihaela Begea
Summary: Milk consumption is increasing worldwide, leading to intensified competition and complexity in the dairy supply chain. Consequently, producers resort to technological fraud, especially in countries without specific legislation. More research is needed to educate the public about milk production fraud and carelessness. As counterfeiting methods evolve, detecting techniques must be developed accordingly.
APPLIED SCIENCES-BASEL
(2023)
Article
Food Science & Technology
Regina Klapper, Ute Schroder
Summary: Seafood products are vulnerable to food fraud, highlighting the importance of reliable authentication methods. This study developed a multiplex TaqMan real-time PCR assay for rapid identification of commercially important scallop species.
Article
Biotechnology & Applied Microbiology
Mirella Luciani, Maria Schirone, Ottavio Portanti, Pierina Visciano, Gisella Armillotta, Rosanna Tofalo, Giovanna Suzzi, Luigia Sonsini, Tiziana Di Febo
Article
Food Science & Technology
Paola Di Gianvito, Giorgia Perpetuini, Fabrizia Tittarelli, Maria Schirone, Giuseppe Arfelli, Andrea Piva, Francesca Patrignani, Rosalba Lanciotti, Lino Olivastri, Giovanna Suzzi, Rosanna Tofalo
FOOD RESEARCH INTERNATIONAL
(2018)
Article
Biotechnology & Applied Microbiology
Maria Schirone, Pierina Visciano, Gabriella Di Serafino, Rosanna Tofalo, Andrea Ciccarelli, Giovanna Suzzi
JOURNAL OF FOOD SAFETY
(2018)
Article
Food Science & Technology
Giorgia Perpetuini, Fabrizia Tittarelli, Maria Schirone, Paola Di Gianvito, Aldo Corsetti, Giuseppe Arfelli, Giovanna Suzzi, Rosanna Tofalo
LWT-FOOD SCIENCE AND TECHNOLOGY
(2018)
Article
Microbiology
Maria Schirone, Miriam Berti, Pierina Visciano, Francesco Chiumiento, Giacomo Migliorati, Rosanna Tofalo, Giovanna Suzzi, Federica Di Giacinto, Nicola Ferri
FRONTIERS IN MICROBIOLOGY
(2018)
Article
Food Science & Technology
Tiziana Di Febo, Maria Schirone, Pierina Visciano, Ottavio Portanti, Gisella Armillotta, Tiziana Persiani, Elisabetta Di Giannatale, Manuela Tittarelli, Mirella Luciani
FOOD ANALYTICAL METHODS
(2019)
Article
Food Science & Technology
Maria Schirone, Pierina Visciano, Alberto Maria Aldo Olivastri, Maria Paola Sgalippa, Antonello Paparella
Review
Food Science & Technology
Pierina Visciano, Maria Schirone, Antonello Paparella
Article
Food Science & Technology
Pierina Visciano, Maria Schirone
Summary: The formation of biogenic amines in food and beverages is mainly due to the presence of proteins and/or free amino acids that act as substrates for microbial or natural enzymes. Fermentation, present in alcoholic beverages, coffee, and tea, significantly affects their production. Some biogenic amines can also be naturally found in fruit juices or fruit-based drinks. To prevent adverse effects, it is important to select lactic acid bacteria with low decarboxylating activity or implement good manufacturing practices to hinder biogenic amine production.
Article
Food Science & Technology
Loredana Annunziata, Maria Schirone, Guido Campana, Maria Rosaria De Massis, Giampiero Scortichini, Pierina Visciano
Summary: This study focused on official control activities for histamine in fish over an 8-year period, finding that 19.5% of samples were below maximum limits set by regulations, and 5.9% were non-compliant. Attention should be given to raw material quality, storage temperature, and hygiene practices for handling and processing fish products to ensure compliance with standards.
Review
Food Science & Technology
Maria Schirone, Luigi Esposito, Federica D'Onofrio, Pierina Visciano, Maria Martuscelli, Dino Mastrocola, Antonello Paparella
Summary: This review analyzes the presence and role of biogenic amines in meat and meat products, as well as the effect of technological conditions. The provided data can be useful in developing solutions for controlling biogenic amines formation and protecting perishable products.
Article
Food Science & Technology
Federica D'Onofrio, Maria Schirone, Antonello Paparella, Ivanka Krasteva, Manuela Tittarelli, Francesco Pomilio, Luigi Iannetti, Nicola D'Alterio, Mirella Luciani
Summary: This study evaluated proteome profiling of Listeria monocytogenes strains grown in stress conditions using one-dimensional electrophoresis, 2D-PAGE, and tandem mass spectrometry. Proteins related to pathogenesis and stress response pathways were analyzed, and certain proteins were found only under specific stress conditions. Understanding how L. monocytogenes adapts to stress can help control its growth in food and reduce consumer risk.
Article
Microbiology
Pierina Visciano, Maria Schirone
Summary: An investigation was conducted on ten dairy farms to determine their compliance with the safety criteria of Regulation (EC) 853/2004, including plate count at 30 degrees C and somatic cell count. The results showed a significant variability due to different management systems, and in some farms, somatic cell counts were positively correlated with the quality components of raw milk.
MICROBIOLOGY RESEARCH
(2022)
Article
Food Science & Technology
Maria Schirone, Rosanna Tofalo, Giorgia Perpetuini, Anna Chiara Manetta, Paola Di Gianvito, Fabrizia Tittarelli, Noemi Battistelli, Aldo Corsetti, Giovanna Suzzi, Giuseppe Martino
Review
Food Science & Technology
Peiling Yan, Weiqing Lan, Jing Xie
Summary: Sodium alginate (SA) is an important marine polysaccharide that has extensive applications in food preservation and quality maintenance. Modification methods can be used to improve the properties of SA and make it compatible with other materials. Solvent-casting films and gels are common methods for using modified SA in food preservation.
TRENDS IN FOOD SCIENCE & TECHNOLOGY
(2024)
Article
Food Science & Technology
Zhihui Yu, Yating Gao, Xinyi Jia, Shuai Cui, Li Ma, Dan Zheng, Xin Li, Long Li, Lixin Zhang, Yisheng Chen
Summary: This review provides a new perspective on the state-of-the-art research and application of high-intensity ultrasound (HIU) for modifying blue food proteins (BFPs). The effects of HIU treatment on the functional properties and structural composition of BFPs are comprehensively evaluated.
TRENDS IN FOOD SCIENCE & TECHNOLOGY
(2024)
Review
Food Science & Technology
Honghong Zhang, Haoran Fan, Xueming Xu, Dan Xu
Summary: This review provides a comprehensive summary of changes in different components in frozen dough, including starch, gluten protein, lipid, and yeast, from a multiscale perspective. The methods of improving the production process of frozen dough, from main materials to end products, have been discussed. Key findings include the use of high gluten strength wheat flour and composite flour with high dietary fiber to improve the freezing resistance of gluten-starch matrix, as well as various methods to improve yeast freeze tolerance and the effects of different freezing rates.
TRENDS IN FOOD SCIENCE & TECHNOLOGY
(2024)
Article
Food Science & Technology
Junhua Xie, Qiqiong Li, Shaoping Nie
Summary: This review provides an overview of bEVs' biology, evidence for their health benefits, and possible molecular pathways involved in their health-promoting effects, as well as perspectives for applications in foods and pharmaceuticals.
TRENDS IN FOOD SCIENCE & TECHNOLOGY
(2024)
Article
Food Science & Technology
Jose Bueno-Mancebo, Adriana Artola, Raquel Barrena, Fernando Rivero-Pino
Summary: This review provides an overview of the characterization, production, and applications of sophorolipids (SLs) in the food industry. SLs exhibit bioactivity and environmental friendliness, making them suitable for various applications in food packaging, agriculture, and other areas. The importance of SLs in the context of the One Health approach is emphasized.
TRENDS IN FOOD SCIENCE & TECHNOLOGY
(2024)
Letter
Food Science & Technology
Saurabh Singh
Summary: This paper is interesting and relevant to determining the moisture content of food products. However, it lacks the classification of oven drying methods, which are cost-effective and important for drying solids and semisolids.
TRENDS IN FOOD SCIENCE & TECHNOLOGY
(2024)
Article
Food Science & Technology
Yong Cheng, Beijun Ang, Chaoyi Xue, Zhenyu Wang, Liduan Yin, Tong Wang, Qiuming Chen, Zhaojun Wang, Maomao Zeng, Wei Zhang, Jie Chen, Zhiyong He
Summary: Pollen fermentation can improve its nutrient profile, degrade allergenic compounds, enhance bioavailability, and promote gut health. Pollen can serve key roles in fermented food production and create opportunities for innovative product development. However, quality and safety considerations are important in pollen fermentation.
TRENDS IN FOOD SCIENCE & TECHNOLOGY
(2024)
Review
Food Science & Technology
Fanghua Guo, Fereidoon Shahidi
Summary: This contribution summarizes the potential of anthocyanins as alternatives to antibiotics, focusing on their anti-oxidation, anti-inflammation, absorption, metabolism, antibacterial effects, and the possible mechanisms behind these effects. The use of encapsulation to improve stability and bioavailability of anthocyanins, as well as targeted delivery to the lower digestive tract, shows promise in replacing antibiotics. However, more in vivo studies are needed to further support these findings.
TRENDS IN FOOD SCIENCE & TECHNOLOGY
(2024)
Article
Food Science & Technology
Muhammad Rehan Khan, Elena Torrieri, Florent Allais, Sami Fadlallah
Summary: This opinion paper explores the potential of integrating synthetic biology into microbial polymers to produce tailored biopolymers for food packaging applications. By leveraging synthetic biology tools and adopting safety assessment protocols established within the regulatory framework, this innovative approach has the potential to not only replace conventional methods but also address environmental concerns associated with traditional food packaging.
TRENDS IN FOOD SCIENCE & TECHNOLOGY
(2024)