Predicting adulteration of grated Parmigiano Reggiano cheese with Ricotta using electrophoresis, multivariate nonlinear regression and computational intelligence methods

Fagnani, Rafael; Damião, Bruno Cesar Michelette; Trentin, Régia Patrícia Saviani; Vanot, Rogério Luiz

doi:10.1111/1471-0307.12818

Cited by 7 publications

(7 citation statements)

References 27 publications

(33 reference statements)

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“…Within this framework, the current study aims to discriminate PDO Grana Padano cheese from other Italian PDO hard cheeses, its main competitors and a group of soft cheeses which could be used to adulterate its shredded form [17] by using NMR spectroscopy and multivariate analysis. The novelty of this study is that thanks to the wide variety of non-GP samples, the proposed approach could be the basis for the development of a tool which could be adopted from controlling bodies.…”

Section: Introductionmentioning

confidence: 99%

1H-NMR Approach for the Discrimination of PDO Grana Padano Cheese from Non-PDO Cheeses

Maestrello,

Solovyev,

Franceschi

et al. 2024

Foods

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Protected Designation of Origin cheeses are products with high-quality standards that can claim higher prices on the market. For this reason, non-PDO cheeses with lower quality can be mislabeled as PDO or mixed with it for economic gain especially when the product is in a shredded form. Luckily, the production of PDO cheese is subjected to strict procedural specification rules that result in a product with a defined profile of its metabolites, which can be used for authentication purposes. In this study, an NMR metabolomic approach combined with multivariate analysis was implemented to build a classification model able to discriminate PDO Grana Padano cheese from a large dataset of competitors. The great advantage of the proposed approach is a simple sample preparation, obtaining a holistic overview of the analyzed samples. The untargeted approach highlighted a “typical profile” of Grana Padano samples, which could be used for protection purposes. In parallel, the targeted results allowed us to identify potential chemicals, such as lactate, some amino acids and lipids. These initial results could open the road to a potential new additional tool to check the authenticity of PDO cheeses in the future.

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Section: Introductionmentioning

confidence: 99%

1H-NMR Approach for the Discrimination of PDO Grana Padano Cheese from Non-PDO Cheeses

Maestrello,

Solovyev,

Franceschi

et al. 2024

Foods

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“…Near infrared spectroscopy (NIRS) mainly reflects the X-H chemical bond, has the advantages of rapid and non-destructive analysis and has been widely used in agriculture (Khan et al, 2021;Silva et al, 2021;Fagnani et al, 2022), petrochemical industry, textile industry, and pharmaceutical industry (Guillemain et al, 2017;Malegori et al, 2017). NIRS has been broadly used to predict the amounts of polyphenols, caffeine and other components in tea (Wang et al, 2022), assess the quality of fresh tea leaves (Wang et al, 2013) and discriminate the tea varieties (Ren et al, 2013).…”

Section: Introductionmentioning

confidence: 99%

Rapid prediction of Yongchuan Xiuya tea quality by using near infrared spectroscopy coupled with chemometric methods

et al. 2023

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The current developmental trend is to evaluate the quality of Yongchuan Xiuya tea rapidly. After spectrum pre-processing, near infrared spectroscopy (NIRS) coupled with synergy interval partial least squares (siPLS), principal component analysis (PCA) and back propagation-artificial neural network (BP-ANN) was applied to rapidly and non-destructively predict the quality of Yongchuan Xiuya tea. External Yongchuan Xiuya tea samples were used for the actual application of the proposed model. The best pre-processing method was multiple scattering correction coupled with second derivative, and the characteristic spectral regions selected by siPLS were 4381.5-4755.6 cm -1 , 4759.5-5133.6 cm -1 , 6266.6-6637.8 cm -1 and 7389.9-7760.2 cm -1 . The cumulative contribution rate was 99.05% for the first three principal components of the characteristic spectra regions. The transfer function, root mean square error and determinant coefficient of the best BP-ANN prediction model were the tanh function, 0.384 and 0.977, respectively. The root mean square error and determinant coefficient of the external 10 Yongchuan Xiuya tea samples were 0.406 and 0.969, respectively. These results showed that NIRS combined with BP-ANN algorithm can be used to evaluate the quality of Yongchuan Xiuya tea rapidly and accurately.

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“…However, in the 21st century, these two words have become so widely used that the effect of these hazards on our lives cannot be ignored. The world is facing a crisis regarding the adulteration and contamination of various food items, 1,2 and fish is no exception. In recent ages, fish have frequently been found to be adulterated with formalin across the globe, mainly for preservation purposes.…”

Section: Introductionmentioning

confidence: 99%

A systematic review of fish adulteration and contamination in Bangladesh: A way forward to food safety

Khan

Hossain

Islam

et al. 2023

Reviews in Aquaculture

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For decades, the world has been plagued by widespread food adulteration, and Bangladesh is no exception. Dishonest business people and fish farmers unlawfully utilize various preservatives to avoid rotting and extend the shelf life of fish. Although previous research has examined the level of formalin use in fish bodies, no studies focusing on all aspects of fish adulteration and contamination in Bangladesh have been carried out. In this context, the aim of this review is to explore the extent and magnitude of illegal fish adulteration and contamination in Bangladesh. Among the 37 reviewed studies, 11 of them highlighted formalin adulteration in fish samples and fish feed. The extent of formalin use varied between local and imported fish, and between large and small fish. Imported and large fish were substantially more formalin‐contaminated. Several investigations have discovered that antibiotic levels in farm water and fish feed exceed the permitted level. Farmers have used growth promoters incautiously. This study also identifies that certain metal substances, such as chromium, lead, arsenic, cadmium, iron, mercury and cobalt, have been frequently found in fish bodies and feed samples. Furthermore, a distinct type of fish adulteration caused by aromatic compounds has emerged recently. The findings and their ramifications are extremely concerning for human lives. However, since each study employed a different testing kit, the results were quite distinct. Thus, the adoption of a precise and sensitive kit is strongly recommended. The government should make it a top priority to solve the problem of fish adulteration by implementing appropriate food safety laws and policies.

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Predicting adulteration of grated Parmigiano Reggiano cheese with Ricotta using electrophoresis, multivariate nonlinear regression and computational intelligence methods

Cited by 7 publications

References 27 publications

1H-NMR Approach for the Discrimination of PDO Grana Padano Cheese from Non-PDO Cheeses

1H-NMR Approach for the Discrimination of PDO Grana Padano Cheese from Non-PDO Cheeses

Rapid prediction of Yongchuan Xiuya tea quality by using near infrared spectroscopy coupled with chemometric methods

A systematic review of fish adulteration and contamination in Bangladesh: A way forward to food safety

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