A systematic account of food adulteration and recent trends in the non-destructive analysis of food fraud detection

Aslam, Raouf; Sharma, Sajeev Rattan; Kaur, Jaspreet; Panayampadan, Afthab Saeed; Dar, Owias Iqbal

doi:10.1007/s11694-023-01846-3

Cited by 13 publications

(5 citation statements)

References 174 publications

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“…In this perspective, electrical impedance (EIS) spectroscopy represents an essential analytical technique to help characterize food samples for quality assessment. Literature suggests that EIS has been employed in different food products, including oil, milk, fruits, meat, and vegetables, to study the component content and reaction changes . In the present study, the dough sample represents a complex food matrix that includes various components (e.g., water, flour, butter, and sugar).…”

Section: Resultsmentioning

confidence: 99%

Effects of Replacing Butter with SPAN80-Tailored Soywax/Rice Bran Oil Oleogel in Food Product: A Study on Whole Wheat Cookies

Dhal,

Sahu,

Behera

et al. 2024

ACS Food Sci. Technol.

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In response to the increasing demand for healthier and sustainable solid fat alternatives, this research explores a novel approach to formulating cookies by investigating the effects of replacing traditional butter with emulsifier-laden oleogels. The current study examined the effect of replacing butter with SPAN80-tailored soywax/rice bran oil-based oleogels in whole wheat cookies. Butter was replaced with increasing amounts of oleogel (up to 100%). Cookie dough and baked cookies were analyzed to study the effect of oleogels on the products. Lower moisture content and disrupted protein networks were observed with higher oleogel content. Interestingly, a balanced protein structure was found at 50% oleogel. Dough spreadability increased while the stickiness remained similar. Cookies with >50% oleogel showed altered appearance and physical properties. However, sensory evaluation indicated good acceptability for all cookies. This suggests emulsifier-laden oleogels could be a viable butter substitute while maintaining cookie quality.

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Section: Resultsmentioning

confidence: 99%

Effects of Replacing Butter with SPAN80-Tailored Soywax/Rice Bran Oil Oleogel in Food Product: A Study on Whole Wheat Cookies

Dhal,

Sahu,

Behera

et al. 2024

ACS Food Sci. Technol.

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“…Multivariate NMR methods have frequently been cited in the literature as a dependable tool for detecting instances of food fraud and pharmaceuticals, particularly in recent years as the prevalence of counterfeit products has become a growing concern over the past decade [84][85][86][87]. FLÜGGE et al [88] and PACHOLCZYK-SIENICKA et al [89] demonstrated the use of the method on spices, SCHMITT et al [90] on walnuts, and MONAKHOVA et al [91] on medicinal products.…”

Section: Chemometric Methods (Multivariate Data Analysis)-food Fraud ...mentioning

confidence: 99%

Liquid Nuclear Magnetic Resonance (NMR) Spectroscopy in Transition—From Structure Elucidation to Multi-Analysis Method

Kuballa,

Kaltenbach,

Teipel

et al. 2023

Separations

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As early as 1946, Felix Bloch and Edward Mills Purcell detected nuclear magnetic resonance signals, earning themselves the Nobel Prize in 1952. The same year saw the launch of the first commercial nuclear magnetic resonance (NMR) spectrometer. Since then, NMR has experienced significant progress in various fields of application. While in the 1970s NMR spectroscopy was solely employed for determining the structure and purity of synthesis products in the chemical field, it gradually gained popularity in the medical field for the investigation and rendering of images of human organs. Since then, the technique has developed significantly in terms of stability, reproducibility, and sensitivity, thereby forming the foundation for high-resolution imaging, the automation or standardization of analytical procedures, and the application of chemometric methods, particularly in relation to identifying food adulteration. This review objectively assesses the current state of implementing liquid NMR in the food, cosmetics, and pharmaceutical industries. Liquid NMR has transitioned from a structural elucidation tool to a widely recognized, multi-analytical method that incorporates multivariate techniques. The illustrations and sources provided aim to enhance novice readers’ understanding of this topic.

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“…To identify items, tags with transponders that emit messages readable by specialist RFID readers are attached to the items. The majority of RFID tags keep data like doi: 10.17700/jai.2023.14.2.690 5 Aashima Chhabra , Szilvia Botos: An innovative approach towards sustainability by adopting identification technologies in the food sector -A systematic literature review an identifying number that a reader gets from a database and uses to take appropriate action (Aslam et al, 2023). Additionally, some RFID tags have writable memory that can be used to store data for transmission to different RFID readers at various places.…”

Section: Rfid For Traceabilitymentioning

confidence: 99%

An innovative approach towards sustainability by adopting identification technologies in the food sector - A systematic literature review

Botos,

Chhabra

2024

JAI

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The food sector around the world is more concerned about food safety and authenticity. A lot of new technologies are being tested by the food industry to achieve the desired results. It is observed that many of the meat production companies are still facing issues with the technology implementation as they are still dependent on the traditional methods of traceability in meat production and meat processing. By doing so, a lot of food waste and delays in processing is the main cause. To understand the requirements and benefits of adopting identification technologies in meat production, a growing body of literature has been examined and analyzed by the authors. By following the PRISMA guidelines 45 articles have been collected from the Science Direct and Web of Science. This paper examines the different aspects in terms of sustainability and economic growth after accepting the identification technologies. According to the systematic literature review findings, this is the only article that describes the different aspects of technology in the food sector in depth. Mainly, the three different technologies RFID, NFC, and Barcodes are being noticed by the authors in different kinds of literature, which have a huge impact on the sustainability and efficiency of logistic operations. The study found that these technologies in the meat production and meat processing industries have the greatest value added to the supply chain. The value added by these technologies in the supply chain has a great impact on global and economic levels.

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A systematic account of food adulteration and recent trends in the non-destructive analysis of food fraud detection

Cited by 13 publications

References 174 publications

Effects of Replacing Butter with SPAN80-Tailored Soywax/Rice Bran Oil Oleogel in Food Product: A Study on Whole Wheat Cookies

Effects of Replacing Butter with SPAN80-Tailored Soywax/Rice Bran Oil Oleogel in Food Product: A Study on Whole Wheat Cookies

Liquid Nuclear Magnetic Resonance (NMR) Spectroscopy in Transition—From Structure Elucidation to Multi-Analysis Method

An innovative approach towards sustainability by adopting identification technologies in the food sector - A systematic literature review

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