Untargeted metabolomic approaches in food authenticity: A review that showcases biomarkers

Mialon, Nicolas; Roig, Benoît; Capodanno, Eric; Cadière, Axelle

doi:10.1016/j.foodchem.2022.133856

Cited by 25 publications

(9 citation statements)

References 110 publications

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“…In food authenticity analysis, chromatographic techniques can provide higher sensitivity and separation than sensory‐based techniques such as an electronic nose and tongue (e‐nose/e‐tongue) (Mialon et al . 2023). Among them, Fourier‐transform infrared spectroscopy provides the detection of the entire sample and poor sensitivity without separation, making it almost impossible to identify compounds in the mixture (Mialon et al .…”

Section: Metabolomics For Dairy Traceability and Authenticitymentioning

confidence: 99%

“…Among them, Fourier‐transform infrared spectroscopy provides the detection of the entire sample and poor sensitivity without separation, making it almost impossible to identify compounds in the mixture (Mialon et al . 2023). The metabolomics method based on the GC/LC–MS platform has better metabolite coverage and sensitivity, especially for small metabolites in complex matrices (Rocchetti and O'Callaghan 2021).…”

Section: Metabolomics For Dairy Traceability and Authenticitymentioning

confidence: 99%

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Review of the applications of metabolomics approaches in dairy science: From factory to human

Zhang¹,

Zheng²,

Liu³

et al. 2023

Int J of Dairy Tech

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Dairy products are nutritious and are increasingly consumed as an important dietary component in China. Exploring the factors that affect the nutritional quality of dairy products and ensuring their safety have become the main focus of dairy research. The composition of metabolites in dairy products is large and complex. The levels and types of metabolites vary according to various factors in the process from factory to human dining table. Therefore, metabolites might be used to assess the nutritional value, traceability and authenticity, and physiological function of dairy products. This review's main goal is to introduce the most recent developments and applications of metabolomics as an efficient tool for comprehensively characterising the composition and dynamic changes of metabolites in the area of food science and nutrition research in the process of getting dairy products from factory to human. The examples are taken from the most relevant metabolomics work published from 2018 to 2022, focusing on potential marker metabolites and metabolic mechanisms related to dairy product quality, authenticity/traceability and dairy intake monitoring. The future direction of metabolomics in the field of dairy science was also discussed. This information will provide a reference for the further application of metabolomics technology to Chinese dairy products to develop their quality, safety and nutritional value.

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Section: Metabolomics For Dairy Traceability and Authenticitymentioning

confidence: 99%

Section: Metabolomics For Dairy Traceability and Authenticitymentioning

confidence: 99%

Review of the applications of metabolomics approaches in dairy science: From factory to human

Zhang¹,

Zheng²,

Liu³

et al. 2023

Int J of Dairy Tech

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“…1 In recent years, the issue of food authenticity has gained extensive attention from the international community due to factors such as an unsound regulatory systems and imperfect testing technology, which have allowed unscrupulous traders to engage in counterfeiting and adulteration. 2,3 This problem has become a hot research topic following concerns about food safety. Stable isotope techniques offer advantages in addressing authenticity issues, particularly in food counterfeiting and origin traceability applications, 4,5 including but not limited to fruit juices, [6][7][8][9] wines, [10][11][12][13] and honey.…”

Section: Introductionmentioning

confidence: 99%

“…The food industry is a fundamental sector that utilizes agricultural and sideline products as raw materials to process and produce food, playing a crucial role in the healthy development of national economies, implementation of food safety strategies, and promotion of nutritional health among the general public 1 . In recent years, the issue of food authenticity has gained extensive attention from the international community due to factors such as an unsound regulatory systems and imperfect testing technology, which have allowed unscrupulous traders to engage in counterfeiting and adulteration 2,3 . This problem has become a hot research topic following concerns about food safety.…”

Section: Introductionmentioning

confidence: 99%

A rapid method for the determination of stable hydrogen isotope ratios of acetic acid in vinegar

Feng,

Wang,

Zhong

et al. 2024

Rapid Comm Mass Spectrometry

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RationaleVinegar is an everyday condiment made from fermented grains or fruits. It contains acetic acid which is the main organic material produced by fermentation. Vinegar suffers from the authenticity problem of exogenous adulteration due to the indistinguishability of low‐cost chemical sources of synthetic acetic acid from acetic acid produced by fermentation. It is necessary to establish a simple and rapid measurement technique.MethodsDetermination was according to the total acid content of vinegar diluted with acetone to a certain concentration. Online separation and determination of acetic acid δD in vinegar were carried out using gas chromatography–pyrolysis–isotope ratio mass spectrometry.ResultsAn HP‐Plot/U column was selected for online separation of acetic acid and water with molecular sieve characteristics. At the same time, combined with the instrument blowback function to remove water. Dilute solvent acetone was treated with a molecular sieve to remove trace water. The reproducibility of this method is less than 3‰. The long‐term stability is within a reasonable error range. The accuracy correlation coefficient is greater than 0.99. The δD values of acetic acid in vinegar (−264.5 ± 20.3‰) and from chemical sources (−30.5 ± 90.8‰) were obtained.ConclusionsA rapid method was developed for identification of different sources of acetic acid. These different sources of acetic acid exhibited significant hydrogen isotope distribution characteristics. Additionally, it was observed that the carboxyl hydrogen of acetic acid exhibited facile exchange with water. In future investigations, we aim to mitigate this interference.

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“…Recent debates about instrumental efficacy have led to more comparisons between benchtop and handheld instruments using advanced mathematical techniques known as chemometrics. These techniques help to access the performance of NIR instruments through exploratory data analysis [ 27 ], classification [ 28 ], and prediction [ 29 ]. Through these techniques, parameters of quality control such as sensitivity, specificity, precision, detection and quantification limits, and various predictive modeling parameters can be accessed.…”

Section: Introductionmentioning

confidence: 99%

Comparison of Multiple NIR Spectrometers for Detecting Low-Concentration Nitrogen-Based Adulteration in Protein Powders

Lukacs,

Zaukuu,

Bazar

et al. 2024

Molecules

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Protein adulteration is a common fraud in the food industry due to the high price of protein sources and their limited availability. Total nitrogen determination is the standard analytical technique for quality control, which is incapable of distinguishing between protein nitrogen and nitrogen from non-protein sources. Three benchtops and one handheld near-infrared spectrometer (NIRS) with different signal processing techniques (grating, Fourier transform, and MEM—micro-electro-mechanical system) were compared with detect adulteration in protein powders at low concentration levels. Whey, beef, and pea protein powders were mixed with a different combination and concentration of high nitrogen content compounds—namely melamine, urea, taurine, and glycine—resulting in a total of 819 samples. NIRS, combined with chemometric tools and various spectral preprocessing techniques, was used to predict adulterant concentrations, while the limit of detection (LOD) and limit of quantification (LOQ) were also assessed to further evaluate instrument performance. Out of all devices and measurement methods compared, the most accurate predictive models were built based on the dataset acquired with a grating benchtop spectrophotometer, reaching R2P values of 0.96 and proximating the 0.1% LOD for melamine and urea. Results imply the possibility of using NIRS combined with chemometrics as a generalized quality control tool for protein powders.

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Untargeted metabolomic approaches in food authenticity: A review that showcases biomarkers

Cited by 25 publications

References 110 publications

Review of the applications of metabolomics approaches in dairy science: From factory to human

Review of the applications of metabolomics approaches in dairy science: From factory to human

A rapid method for the determination of stable hydrogen isotope ratios of acetic acid in vinegar

Comparison of Multiple NIR Spectrometers for Detecting Low-Concentration Nitrogen-Based Adulteration in Protein Powders

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