Article
Food Science & Technology
Tommaso Gorini, Valerio Mezzasalma, Marta Deligia, Fabrizio De Mattia, Luca Campone, Massimo Labra, Jessica Frigerio
Summary: The molecular approach of DNA barcoding is widely used in many European countries for the characterization and traceability of food products. This study collected commonly defrauded food products and identified efficient workflows for species identification, with 21.2% of products found to be defrauded. DNA barcoding analysis correctly identified 88.2% of specimens, confirming its reliability in ensuring food quality and safety.
Article
Food Science & Technology
Jiahleen B. Roungchun, Amanda M. Tabb, Rosalee S. Hellberg
Summary: Accurate species identification of tuna products is crucial for combating fraud, improving stock regulation, and reducing health risks. This study utilized a DNA mini-barcoding system to successfully identify tuna species in raw and processed samples, with potential for further optimization in future research for canned tuna samples.
Article
Food Science & Technology
Pablo Dufflocq, Maria Angelica Larrain, Cristian Araneda
Summary: Research in Chile identified food fraud incidents in the swordfish market, with vulnerable shark species being mislabeled or substituted. It is recommended to raise stakeholder awareness on shark conservation, establish specific labeling regulations, and enforce them effectively with DNA-based methods.
Article
Multidisciplinary Sciences
W. Dalley Cutler, Alexander J. Bradshaw, Bryn T. M. Dentinger
Summary: Consumers struggle to differentiate between wild and cultivated mushrooms, making it difficult to know the true nature of ingredients in products labeled as "wild mushrooms." Some products contain potentially toxic mushroom species, highlighting the need for clearer labeling and regulation in the industry.
Article
Food Science & Technology
Jessica Frigerio, Tommaso Gorini, Cassandra Palumbo, Fabrizio De Mattia, Massimo Labra, Valerio Mezzasalma
Summary: The study aims to develop new DNA-based assays for identifying fresh mackerel and commercial products. A new primer pair was designed to identify a DNA mini-barcoding region suitable for species identification in commercial products. Additionally, a new assay based on RPA and lateral flow visualization was developed for fast and low-cost identification of different species of mackerel.
FOOD ANALYTICAL METHODS
(2023)
Article
Food Science & Technology
Meng-Yue Zhou, Ran -Ran Xing, Ke-Han Liu, Yi-Qiang Ge, Ying Chen
Summary: This study aimed to develop a DNA barcoding method for the species identification of culinary spices. Five barcodes were evaluated to detect 19 culinary spices, but they could not definitively identify all the species. The combination of ITS2 and psbA-trnH barcodes improved the identification ability, successfully identifying all tested spices except for Cambodian cardamom. The method can be used to standardize labels on commercial culinary spices.
Article
Food Science & Technology
Courtney J. Kitch, Amanda M. Tabb, Grace E. Marquis, Rosalee S. Hellberg
Summary: Ready-to-eat seafood products are popular globally but are susceptible to species substitution and mislabeling. A study was conducted in Orange County, CA to investigate the mislabeling of sushi, poke, and ceviche dishes. DNA barcoding identified species substitution in 23.3% of samples and unacceptable market names in 45.6% of samples. Ceviche had the highest mislabeling rate at 85.3%, followed by poke at 61.8%, and sushi at 42.9%. The study highlights the need for proper labeling and further research in the seafood supply chain.
Article
Plant Sciences
Jessica Frigerio, Giulia Agostinetto, Valerio Mezzasalma, Fabrizio De Mattia, Massimo Labra, Antonia Bruno
Summary: The study evaluated the potential of DNA metabarcoding in identifying commercial medicinal plant products, with ITS2 marker capable of identifying more species. The experiment also demonstrated the application of DNA metabarcoding in relative quantitative analysis.
Article
Food Science & Technology
Johannes Spoerl, Karl Speer, Wolfgang Jira
Summary: Food fraud, particularly the undeclared use of foreign proteins in meat products, is a concerning issue in the food industry. A new method utilizing UHPLC-MS/MS was developed to simultaneously detect proteins from ten different oilseed species in meat products. The study identified potential tryptic peptide markers for each species and successfully calibrated the method using emulsion-type sausages with various protein additions.
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
Environmental Sciences
Ian French, Benjamin J. Wainwright
Summary: Shark populations have declined by more than 70% over the past 50 years largely due to increased fishing efforts. Despite increased public awareness, three-quarters of oceanic shark species are at risk of extinction. DNA barcoding was used to identify shark DNA in pet food purchased in Singapore, revealing the presence of sharks protected by CITES and IUCN. Vague ingredient descriptions and mislabeling in pet food prevent informed and environmentally conscious decisions, potentially contributing to overfishing of endangered sharks.
FRONTIERS IN MARINE SCIENCE
(2022)
Article
Food Science & Technology
Dutrudi Panprommin, Rittikai Manosri
Summary: The lack of regulations and enforcement in the traceability of fishery products, particularly species substitution, is a cause of food fraud in some countries. Thailand is one of these countries where regulations are not fully enforced. This study investigated the labeling situation of fish fillet products by assessing the molecular identity of 54 samples using a DNA barcoding technique. Results showed that 18 samples (33.33%) were mislabeled, mainly because the scientific names did not match the product labels.
Article
Food Science & Technology
S. Sameera, Deepak Jose, M. Harikrishnan, A. Ramachandran
Summary: The trade flow of the fisheries sector is complex, posing challenges for traceability and leading to safety issues in the final products. DNA analysis offers specific and reliable species identification, with mtCOI gene being a robust genetic marker. Limited regulations in India highlight the need for stricter labelling and authentication measures.
Article
Food Science & Technology
Johannes Spoerl, Karl Speer, Wolfgang Jira
Summary: A UHPLC-MS/MS method was developed for the simultaneous detection of various legume proteins in meat products. Marker peptides for alfalfa, broad bean, chickpea, and lentil were identified and used for quantification. Emulsion-type sausages were produced for matrix calibration, confirming the reliability and accuracy of the method in quantifying the proteins.
Article
Ecology
Ping Li, Dong Li, Yuling Hong, Mingyang Chen, Xia Zhang, Liu Hu, Chunsheng Liu
Summary: This study successfully established a reliable and quick molecular identification system based on DNA mini-barcoding and species-specific primers PCR technology to identify the authenticity of Heosemys grandis, a species of Asian water turtle. The combination of species-specific primers PCR technology and DNA mini-barcoding broadens the application of molecular biology techniques in the food and pharmaceutical industries, providing a reliable and convenient method for identifying raw materials and protecting customers' rights and interests.
FRONTIERS IN ECOLOGY AND EVOLUTION
(2022)
Article
Food Science & Technology
Ewelina Bigoraj, Iwona Kozyra, Agnieszka Kaupke, Zbigniew Osinski, James Lowther, Artur Rzezutka
Summary: The aim of this study was to assess the prevalence of human enteric viruses in mussels sold on the Polish market and study the fecal contamination of shellfish. The study found that human enteric viruses were commonly present in shellfish, with norovirus being the most frequently detected. The study also observed a seasonal distribution pattern of viruses in shellfish samples.
Editorial Material
Food Science & Technology
Bojan Blagojevic, Lis Alban Denmark
Article
Food Science & Technology
Indy Magnus, Fatemeh Abbasi, Hugo Thienpont, Lien Smeesters
Summary: Food safety and quality are increasingly important in our society, driving the development of novel optical food sensing technologies. However, current optical sensing technologies are often limited in their sensitivity and product variability. In this study, we developed a novel pistachio nut screening methodology using fluorescence spectroscopy and advanced chemometrics to simultaneously detect shells, tree parts, and aflatoxins. By optimizing hardware and software parameters, we achieved a high classification accuracy for healthy pistachio kernels.
Article
Food Science & Technology
Xiaodong Wang, Jingqiang Yu, Haixia Wu, Leiying Wu, Wuyunga Borjihan, Cong Wang, Munkhjargal Burenjargal, Alideertu Dong
Summary: This study developed a novel photon-phonon coupling (PPC) cold sterilization technology and compared its effects with low-temperature pasteurization and microwave ultraviolet. The results showed that PPC effectively reduced bacterial count in raw milk with minimal impact on milk quality and nutritional composition.
Review
Food Science & Technology
Riyadh Abdulmalek Hassan, Sharina Abu Hanifah, Lee Yook Heng, Fawaz Al-badaii, Alizar Ulianas
Summary: This study used bibliometric visualisation map analysis to explore the publication outputs, trends, and hotspots for endocrine disruptors (EDMs) biosensor development in relation to mycotoxins. The analysis showed that the current literature primarily focuses on developing biosensors for detecting highly toxic and widely distributed mycotoxins in food, but there needs to be more focus on biosensors for detecting mycotoxins known as endocrine disruptors.
Article
Food Science & Technology
Yajie Zheng, Jianpeng Dou, Changpo Sun, Hujun Liu, Shipei Zhang, Wenfu Wu
Summary: This study investigated the efficiency of modified SA/ll-glucan/Mt microsphere adsorbents in removing DON and ZEN from CSL. The microspheres showed high adsorption capacity, and simple and rapid regeneration was achieved without affecting the removal efficiency of mycotoxins from CSL.
Article
Food Science & Technology
Carlos Adelantado, Jose Angel Salatti-Dorado, Carlos Herrera, Lourdes Arce, Maria Jose Cardador
Summary: High-performance-ion mobility spectrometry (HPIMS) was used for the first time in the analysis of olive oil samples, following a simple liquid-liquid extraction procedure. The developed methodology is user-friendly, fast, and inexpensive, complying with the principles of green chemistry. The proposed approach, combined with multivariate analysis, showed potential in classifying olive oil samples based on their organoleptic quality, with high accuracy rates.
Article
Food Science & Technology
Jia-Wen Wei, Jia-Rong He, Shi-Yi Chen, Yi-Han Guo, Xuan-Zhu Huo, Nuan Zheng, Shuo-Hui Cao, Yao-Qun Li
Summary: Polycyclic aromatic hydrocarbons (PAHs) are a major cause of human cancer. This study developed a quantitative analysis method for PAH4 using the back propagation neural network (BPNN) algorithm and constant wavelength synchronous fluorescence (CWSF) spectra as the data sets. The method can predict the concentrations of PAH4 in edible oil samples without preprocessing or pre-separation. It has been proven to be a powerful tool for the rapid detection of PAH4.
Article
Food Science & Technology
Liyun Chen, Xiumei Li, Jingyi Chen, Ranxun Lin, Yuhan Mai, Yuxin Lin, Guodong Wang, Zheng Chen, Wei Zhang, Jiang Wang, Cai Yuan, Longguang Jiang, Peng Xu, Mingdong Huang
Summary: Food spoilage is primarily caused by microbial contamination. Curcumin has shown moderate antimicrobial activity as a food preservative. This study formulates curcumin with zinc acetate to enhance its efficacy, resulting in Cur-Zn with increased antimicrobial activity against multiple food-contaminating bacteria and fungi. With light illumination, the antimicrobial activity of Cur-Zn is further enhanced due to the photodynamic inactivation (PDI) effect.
Article
Food Science & Technology
Marta Pilar Ortiz-Moriano, Gonzalo Machado-Schiaffino, Eva Garcia-Vazquez, Alba Ardura
Summary: Mislabelling in the global fisheries sector raises concerns about the identity, safety, and sustainability of seafood products. This study examined mislabelling in shrimps and prawns sold in the Spanish market and assessed potential risks of heavy metal ingestion.
Article
Food Science & Technology
Doyeon Kim, Jinwoo Kim, Minsik Kim
Summary: This study demonstrates the enhanced bactericidal activity of engineered lysins fused with amphipathic antimicrobial peptides against Gram-negative bacterium Cronobacter sakazakii. The fusion lysins are capable of disrupting bacterial cells and significantly reducing the risk of infection within a certain range of temperature and pH. Additionally, the study also shows the bactericidal effect of these fusion lysins against other Gram-negative pathogens.
Article
Food Science & Technology
Seul-Ki Park, Kyung-Jin Cho, Du-Min Jo, Young-Mog Kim
Summary: This study presents a new approach for detecting pathogenic Vibrio spp. in contaminated seafood, which combines PCR with a simplified DNA extraction process and pre-culturing step. The method has been validated and shown to be efficient, time-saving, and highly sensitive, offering a potential alternative for improving safety measures in the food industry.
Article
Food Science & Technology
Suwimol Surareungchai, Chaleeda Borompichaichartkul, Chitsiri Rachtanapun, Nutthachai Pongprasert, Pongphen Jitareerat, Varit Srilaong
Summary: This study builds upon previous research and focuses on risk assessment and analysis in the organic salad industry. The results show that previous risk matrix models can be adapted for various raw materials, and preventive control plans can be applied across different aspects of the production process.
Article
Food Science & Technology
Xuan Zhang, Changling Fang, Xiaoyi Lou, Feng Han, Siman Li, Yongfu Shi, Dongmei Huang
Summary: This study aimed to assess the levels of Biogenic amines (BAs) in four common food types in the Chinese market. It was found that cheese and seafood derived product showed higher levels of BAs, and the histamine level in mackerel and yellow rice wine exceeded the limits.
Article
Food Science & Technology
Martina Foschi, Alessandra Biancolillo, Federico Marini, Francesco Cosentino, Francesca Di Donato, Angelo Antonio D'Archivio
Summary: This study aimed to develop a potentially non-destructive and routine-compatible method for the geographical traceability of high-valued Italian chickpeas. By analyzing the spectral information of the outer and inner parts of the kernels, it was found that the spectral analysis of the outer part yielded accurate and reliable results, indicating the possibility of non-destructive authentication.