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Food Authentication: Techniques, Trends and Emerging Approaches (Second Issue)
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Food Authentication: Techniques, Trends and Emerging Approaches (Second Issue)

A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Food Analytical Methods".

Deadline for manuscript submissions: closed (20 June 2021) | Viewed by 35179

Printed Edition Available!
A printed edition of this Special Issue is available here.

Special Issue Editor

Dr. Raúl González-Domínguez

E-Mail Website
Guest Editor
Department of Nutrition, Food Science and Gastronomy, Pharmacy Faculty, University of Barcelona, Av Joan XXIII, s/n, 08028 Barcelona, Spain
Interests: metabolomics; mass spectrometry; food authentication; nutrition; polyphenols; neurodegeneration; Alzheimer’s disease; metabolic disorders
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

Multiple factors can directly influence the chemical composition of foods, and consequently their organoleptic, nutritional, and bioactive properties, including the geographical origin, the variety or breed, and the conditions of cultivation, breeding, and/or feeding, among others. Therefore, there is great interest in the development of accurate, robust, and high-throughput analytical methods to guarantee the authenticity and traceability of foods. For these purposes, a large number of sensorial, physical, and chemical approaches can be used, which must normally be combined with advanced statistical tools. Considering the success and popularity of the Special Issue "Food Authentication: Techniques, Trends and Emerging Approaches" previously published in the journal Foods (https://0-www-mdpi-com.brum.beds.ac.uk/journal/foods/special_issues/Food_authentication_Techniques_Trends_Emerging_Approaches, printed book version with ISBN 978-3-03928-748-2), we now release a Second Issue aimed to gather original research papers and review articles focused on the development and application of analytical techniques and emerging approaches in food authentication. Works dealing with the characterization of food components potentially linked to their traceability and their role in human health are also welcome.

Dr. Raúl González-Domínguez
Guest Editor

Manuscript Submission Information

Manuscripts should be submitted online at www.mdpi.com by registering and logging in to this website. Once you are registered, click here to go to the submission form. Manuscripts can be submitted until the deadline. All submissions that pass pre-check are peer-reviewed. Accepted papers will be published continuously in the journal (as soon as accepted) and will be listed together on the special issue website. Research articles, review articles as well as short communications are invited. For planned papers, a title and short abstract (about 100 words) can be sent to the Editorial Office for announcement on this website.

Submitted manuscripts should not have been published previously, nor be under consideration for publication elsewhere (except conference proceedings papers). All manuscripts are thoroughly refereed through a single-blind peer-review process. A guide for authors and other relevant information for submission of manuscripts is available on the Instructions for Authors page. Foods is an international peer-reviewed open access semimonthly journal published by MDPI.

Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 2900 CHF (Swiss Francs). Submitted papers should be well formatted and use good English. Authors may use MDPI's English editing service prior to publication or during author revisions.

Keywords

  • food authentication
  • food traceability
  • protected designation of origin
  • high-throughput methods
  • mass spectrometry
  • spectroscopy
  • food composition

Published Papers (11 papers)

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Editorial

Jump to: Research, Review, Other

3 pages, 195 KiB  
Editorial
Food Authentication: Techniques, Trends and Emerging Approaches (Second Issue)
by Raúl González-Domínguez
Foods 2022, 11(13), 1926; https://0-doi-org.brum.beds.ac.uk/10.3390/foods11131926 - 28 Jun 2022
Cited by 3 | Viewed by 1773
Abstract
The authentication of foods and beverages is a very current topic of great interest for all the actors involved in the food chain, including the food industry, consumers, and food science researchers [...] Full article
(This article belongs to the Special Issue Food Authentication: Techniques, Trends and Emerging Approaches (Second Issue))

Research

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14 pages, 607 KiB  
Article
SLE Single-Step Purification and HPLC Isolation Method for Sterols and Triterpenic Dialcohols Analysis from Olive Oil
by Manuel León-Camacho and María del Carmen Pérez-Camino
Foods 2021, 10(9), 2019; https://0-doi-org.brum.beds.ac.uk/10.3390/foods10092019 - 27 Aug 2021
Cited by 2 | Viewed by 1929
Abstract
The unsaponifiable fraction of oils and fats constitutes a very small fraction but it is an essential part of the healthy properties of some specific oils. It is a complex fraction formed by a large number of minor compounds and it is a [...] Read more.
The unsaponifiable fraction of oils and fats constitutes a very small fraction but it is an essential part of the healthy properties of some specific oils. It is a complex fraction formed by a large number of minor compounds and it is a source of information to characterize and authenticate the oil sample. Specially, the composition of sterols of any oil or fat is a distinctive feature of itself and, therefore, it has become a useful tool for detecting contaminants and adulterants in oils. A new supported liquid extraction (SLE) technique for the analysis and characterization of the unsaponifiable fraction of fats and oils is proposed. The SLE system includes, as a stationary phase, a combination of adsorbent materials which allow a highly purified unsaponifiable matter ready to be isolated by high performance liquid chromatography (HPLC) and quantified by gas chromatography (GC). This method ensures the removal of fatty acids, avoiding possible interferences and making the analysis of sterols and triterpenic dialcohols easier. The procedure uses a small sample size (0.2 g), reduces the volume of solvents and reagents, and reduces the handling of samples subjected to analytical control. All this is achieved without losing either precision—a relative standard deviation of each compound lower than the reference value (≤16.4%)—or recovery, being for all compounds higher than 88.00%. Therefore, this new technique represents a significant economic and time saving in business control laboratories, a larger productivity and enhancement of working safety. Full article
(This article belongs to the Special Issue Food Authentication: Techniques, Trends and Emerging Approaches (Second Issue))
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11 pages, 1496 KiB  
Communication
Potential of Ultraviolet-Visible Spectroscopy for the Differentiation of Spanish Vinegars According to the Geographical Origin and the Prediction of Their Functional Properties
by Raúl González-Domínguez, Ana Sayago and Ángeles Fernández-Recamales
Foods 2021, 10(8), 1830; https://0-doi-org.brum.beds.ac.uk/10.3390/foods10081830 - 07 Aug 2021
Cited by 9 | Viewed by 1733
Abstract
High-quality wine vinegars with unique organoleptic characteristics are produced in southern Spain under three Protected Designations of Origin (PDO), namely “Jerez”, “Condado de Huelva” and “Montilla-Moriles”. To guarantee their authenticity and avoid frauds, robust and low-cost analytical methodologies are needed for the quality [...] Read more.
High-quality wine vinegars with unique organoleptic characteristics are produced in southern Spain under three Protected Designations of Origin (PDO), namely “Jerez”, “Condado de Huelva” and “Montilla-Moriles”. To guarantee their authenticity and avoid frauds, robust and low-cost analytical methodologies are needed for the quality control and traceability of vinegars. In this study, we propose the use of ultraviolet-visible spectroscopy in combination with multivariate statistical tools to discriminate Spanish wine vinegars according to their geographical origin, as well as to predict their physicochemical and functional properties. Linear discriminant analysis provided a clear clustering of vinegar samples according to the PDO with excellent classification performance (98.6%). Furthermore, partial least squares regression analysis demonstrated that spectral data can serve as accurate predictors of the total phenolic content and antioxidant activity of vinegars. Accordingly, UV-Vis spectroscopy stands out as a suitable analytical tool for simple and rapid authentication and traceability of vinegars. Full article
(This article belongs to the Special Issue Food Authentication: Techniques, Trends and Emerging Approaches (Second Issue))
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9 pages, 1627 KiB  
Communication
Alkaline Phosphatase Survey in Pecorino Siciliano PDO Cheese
by Massimo Todaro, Vittorio Lo Presti, Alessandro Macaluso, Maria Alleri, Giuseppe Licitra and Vincenzo Chiofalo
Foods 2021, 10(7), 1648; https://0-doi-org.brum.beds.ac.uk/10.3390/foods10071648 - 16 Jul 2021
Cited by 7 | Viewed by 2138
Abstract
The determination of alkaline phosphatase (ALP) in cheeses has become an official method for controlling cheeses with a protected designation of origin (PDO), all of which use raw milk. PDO cheeses, characterized by high craftsmanship, usually have an uneven quality. However, for these [...] Read more.
The determination of alkaline phosphatase (ALP) in cheeses has become an official method for controlling cheeses with a protected designation of origin (PDO), all of which use raw milk. PDO cheeses, characterized by high craftsmanship, usually have an uneven quality. However, for these cheeses, it is necessary to establish ALP values so that they can be defined as a raw milk product. In this study, a dataset with Pecorino Siciliano PDO samples was analyzed to determine ALP both at the core and under the rind. The results showed that there was no significant difference between the different zones in Pecorino cheese. A second dataset of 100 pecorino cheese samples determined that ALP was only at the core of the cheese. Moreover, there was a statistically significant difference between the ALP values of cheeses produced with raw milk and those produced with pasteurized milk. Furthermore, according to the temperatures, a wide variability of ALP values was observed in the Pecorino Siciliano PDO samples from the core of the cheeses. This was a result of several under scotta whey cooking methodologies adopted by cheesemakers, which do not permit a clear range. Therefore, further investigation is desirable. Full article
(This article belongs to the Special Issue Food Authentication: Techniques, Trends and Emerging Approaches (Second Issue))
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12 pages, 2035 KiB  
Article
A Methodology Based on FT-IR Data Combined with Random Forest Model to Generate Spectralprints for the Characterization of High-Quality Vinegars
by José Luis P. Calle, Marta Ferreiro-González, Ana Ruiz-Rodríguez, Gerardo F. Barbero, José Á. Álvarez, Miguel Palma and Jesús Ayuso
Foods 2021, 10(6), 1411; https://0-doi-org.brum.beds.ac.uk/10.3390/foods10061411 - 18 Jun 2021
Cited by 11 | Viewed by 2452
Abstract
Sherry wine vinegar is a Spanish gourmet product under Protected Designation of Origin (PDO). Before a vinegar can be labeled as Sherry vinegar, the product must meet certain requirements as established by its PDO, which, in this case, means that it has been [...] Read more.
Sherry wine vinegar is a Spanish gourmet product under Protected Designation of Origin (PDO). Before a vinegar can be labeled as Sherry vinegar, the product must meet certain requirements as established by its PDO, which, in this case, means that it has been produced following the traditional solera and criadera ageing system. The quality of the vinegar is determined by many factors such as the raw material, the acetification process or the aging system. For this reason, mainly producers, but also consumers, would benefit from the employment of effective analytical tools that allow precisely determining the origin and quality of vinegar. In the present study, a total of 48 Sherry vinegar samples manufactured from three different starting wines (Palomino Fino, Moscatel, and Pedro Ximénez wine) were analyzed by Fourier-transform infrared (FT-IR) spectroscopy. The spectroscopic data were combined with unsupervised exploratory techniques such as hierarchical cluster analysis (HCA) and principal component analysis (PCA), as well as other nonparametric supervised techniques, namely, support vector machine (SVM) and random forest (RF), for the characterization of the samples. The HCA and PCA results present a clear grouping trend of the vinegar samples according to their raw materials. SVM in combination with leave-one-out cross-validation (LOOCV) successfully classified 100% of the samples, according to the type of wine used for their production. The RF method allowed selecting the most important variables to develop the characteristic fingerprint (“spectralprint”) of the vinegar samples according to their starting wine. Furthermore, the RF model reached 100% accuracy for both LOOCV and out-of-bag (OOB) sets. Full article
(This article belongs to the Special Issue Food Authentication: Techniques, Trends and Emerging Approaches (Second Issue))
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12 pages, 1252 KiB  
Article
Optimum DNA Extraction Methods for Edible Bird’s Nest Identification Using Simple Additive Weighting Technique
by Meei Chien Quek, Nyuk Ling Chin and Sheau Wei Tan
Foods 2021, 10(5), 1086; https://0-doi-org.brum.beds.ac.uk/10.3390/foods10051086 - 14 May 2021
Cited by 5 | Viewed by 2297
Abstract
A simple additive weighting (SAW) technique was used to determine and compare the overall performance of five DNA extraction methods from conventional (SDS method) to commercial kits (Qiagen, Wizard, and NucleoSpin) for identifying origins of edible bird’s nest (EBN) using end-point polymerase chain [...] Read more.
A simple additive weighting (SAW) technique was used to determine and compare the overall performance of five DNA extraction methods from conventional (SDS method) to commercial kits (Qiagen, Wizard, and NucleoSpin) for identifying origins of edible bird’s nest (EBN) using end-point polymerase chain reaction (PCR). A hybrid method (SDS/Qiagen) which has been developed by combining the conventional SDS method with commercialised Qiagen was determined as the most suitable in terms of speed and cost-effectiveness. The determination of optimum extraction method was by the performances on efficiency and feasibility, extracted DNA concentration, purity, PCR amplifiability, handling time and safety of reagents used. The hybrid SDS/Qiagen method is less costly compared to the commercial kits and offered a more rapid alternative to the conventional SDS method with significant improvement in the yield, purity and PCR amplifiability. The developed hybrid SDS/Qiagen method provides a more practical alternative over the lengthy process using conventional method and expensive process using commercial kits. Using the simple additive weighting (SAW) technique and analysis, the Qiagen method is considered the most efficient and feasible method without consideration of cost as it yielded the purest extracted DNA and achieved the highest PCR amplifiability with the shortest turnaround time. Full article
(This article belongs to the Special Issue Food Authentication: Techniques, Trends and Emerging Approaches (Second Issue))
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14 pages, 1060 KiB  
Article
Discriminant Analysis of the Geographical Origin of Asian Red Pepper Powders Using Second-Derivative FT-IR Spectroscopy
by Miso Kim, Junyoung Hong, Dongwon Lee, Sohyun Kim, Hyang Sook Chun, Yoon-Ho Cho, Byung Hee Kim and Sangdoo Ahn
Foods 2021, 10(5), 1034; https://0-doi-org.brum.beds.ac.uk/10.3390/foods10051034 - 10 May 2021
Cited by 4 | Viewed by 2302
Abstract
This study aimed to discriminate between the geographical origins of Asian red pepper powders distributed in Korea using Fourier-transform infrared (FT-IR) spectroscopy coupled with multivariate statistical analyses. Second-derivative spectral data were obtained from a total of 105 red pepper powder samples, 86 of [...] Read more.
This study aimed to discriminate between the geographical origins of Asian red pepper powders distributed in Korea using Fourier-transform infrared (FT-IR) spectroscopy coupled with multivariate statistical analyses. Second-derivative spectral data were obtained from a total of 105 red pepper powder samples, 86 of which were used for statistical analysis, and the remaining 19 were used for blind testing. A one-way analysis of variance (ANOVA) test confirmed that eight peak variables exhibited significant origin-dependent differences, and the canonical discriminant functions derived from these variables were used to correctly classify all the red pepper powder samples based on their origins. The applicability of the canonical discriminant functions was examined by performing a blind test wherein the origins of 19 new red pepper powder samples were correctly classified. For simplicity, the four most significant variables were selected as discriminant indicator variables, and the applicable range for each indicator variable was set for each geographical origin. By applying the indicator variable ranges, the origins of the red pepper powders of all the statistical and blind samples were correctly identified. The study findings indicate the feasibility of using FT-IR spectroscopy in combination with multivariate analysis for identifying the geographical origins of red pepper powders. Full article
(This article belongs to the Special Issue Food Authentication: Techniques, Trends and Emerging Approaches (Second Issue))
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13 pages, 3117 KiB  
Article
Authenticity Assessment and Fraud Quantitation of Coffee Adulterated with Chicory, Barley, and Flours by Untargeted HPLC-UV-FLD Fingerprinting and Chemometrics
by Nerea Núñez, Javier Saurina and Oscar Núñez
Foods 2021, 10(4), 840; https://0-doi-org.brum.beds.ac.uk/10.3390/foods10040840 - 12 Apr 2021
Cited by 18 | Viewed by 3428
Abstract
Coffee, one of the most popular drinks around the world, is also one of the beverages most susceptible of being adulterated. Untargeted high-performance liquid chromatography with ultraviolet and fluorescence detection (HPLC-UV-FLD) fingerprinting strategies in combination with chemometrics were employed for the authenticity assessment [...] Read more.
Coffee, one of the most popular drinks around the world, is also one of the beverages most susceptible of being adulterated. Untargeted high-performance liquid chromatography with ultraviolet and fluorescence detection (HPLC-UV-FLD) fingerprinting strategies in combination with chemometrics were employed for the authenticity assessment and fraud quantitation of adulterated coffees involving three different and common adulterants: chicory, barley, and flours. The methodologies were applied after a solid–liquid extraction procedure with a methanol:water 50:50 (v/v) solution as extracting solvent. Chromatographic fingerprints were obtained using a Kinetex® C18 reversed-phase column under gradient elution conditions using 0.1% formic acid aqueous solution and methanol as mobile phase components. The obtained coffee and adulterants extract HPLC-UV-FLD fingerprints were evaluated by partial least squares regression-discriminants analysis (PLS-DA) resulting to be excellent chemical descriptors for sample discrimination. One hundred percent classification rates for both PLS-DA calibration and prediction models were obtained. In addition, Arabica and Robusta coffee samples were adulterated with chicory, barley, and flours, and the obtained HPLC-UV-FLD fingerprints subjected to partial least squares (PLS) regression, demonstrating the feasibility of the proposed methodologies to assess coffee authenticity and to quantify adulteration levels (down to 15%), showing both calibration and prediction errors below 1.3% and 2.4%, respectively. Full article
(This article belongs to the Special Issue Food Authentication: Techniques, Trends and Emerging Approaches (Second Issue))
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15 pages, 1973 KiB  
Article
Rapid Authentication of Potato Chip Oil by Vibrational Spectroscopy Combined with Pattern Recognition Analysis
by Siyu Yao, Didem Peren Aykas and Luis Rodriguez-Saona
Foods 2021, 10(1), 42; https://0-doi-org.brum.beds.ac.uk/10.3390/foods10010042 - 25 Dec 2020
Cited by 11 | Viewed by 3411
Abstract
The objective of this study was to develop a rapid technique to authenticate potato chip frying oils using vibrational spectroscopy signatures in combination with pattern recognition analysis. Potato chip samples (n = 118) were collected from local grocery stores, and the oil [...] Read more.
The objective of this study was to develop a rapid technique to authenticate potato chip frying oils using vibrational spectroscopy signatures in combination with pattern recognition analysis. Potato chip samples (n = 118) were collected from local grocery stores, and the oil was extracted by a hydraulic press and characterized by fatty acid profile determined by gas chromatography equipped with a flame ionization detector (GC-FID). Spectral data was collected by a handheld Raman system (1064 nm) and a miniature near-infrared (NIR) sensor, further being analyzed by SIMCA (Soft Independent Model of Class Analogies) and PLSR (Partial Least Square Regression) to develop classification algorithms and predict the fatty acid profile. Supervised classification by SIMCA predicted the samples with a 100% sensitivity based on the validation data. The PLSR showed a strong correlation (Rval > 0.97) and a low standard error of prediction (SEP = 1.08–3.55%) for palmitic acid, oleic acid, and linoleic acid. 11% of potato chips (n = 13) indicated a single oil in the label with a mislabeling problem. Our data supported that the new generation of portable vibrational spectroscopy devices provided an effective tool for rapid in-situ identification of oil type of potato chips in the market and for surveillance of accurate labeling of the products. Full article
(This article belongs to the Special Issue Food Authentication: Techniques, Trends and Emerging Approaches (Second Issue))
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Review

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20 pages, 569 KiB  
Review
Molecular Approaches to Agri-Food Traceability and Authentication: An Updated Review
by Valentina Fanelli, Isabella Mascio, Monica Marilena Miazzi, Michele Antonio Savoia, Claudio De Giovanni and Cinzia Montemurro
Foods 2021, 10(7), 1644; https://0-doi-org.brum.beds.ac.uk/10.3390/foods10071644 - 16 Jul 2021
Cited by 44 | Viewed by 5745
Abstract
In the last decades, the demand for molecular tools for authenticating and tracing agri-food products has significantly increased. Food safety and quality have gained an increased interest for consumers, producers, and retailers, therefore, the availability of analytical methods for the determination of food [...] Read more.
In the last decades, the demand for molecular tools for authenticating and tracing agri-food products has significantly increased. Food safety and quality have gained an increased interest for consumers, producers, and retailers, therefore, the availability of analytical methods for the determination of food authenticity and the detection of major adulterations takes on a fundamental role. Among the different molecular approaches, some techniques such as the molecular markers-based methods are well established, while some innovative approaches such as isothermal amplification-based methods and DNA metabarcoding have only recently found application in the agri-food sector. In this review, we provide an overview of the most widely used molecular techniques for fresh and processed agri-food authentication and traceability, showing their recent advances and applications and discussing their main advantages and limitations. The application of these techniques to agri-food traceability and authentication can contribute a great deal to the reassurance of consumers in terms of transparency and food safety and may allow producers and retailers to adequately promote their products. Full article
(This article belongs to the Special Issue Food Authentication: Techniques, Trends and Emerging Approaches (Second Issue))
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Other

4 pages, 1510 KiB  
Commentary
Digested Civet Coffee Beans (Kopi Luwak)—An Unfortunate Trend in Specialty Coffee Caused by Mislabeling of Coffea liberica?
by Dirk W. Lachenmeier and Steffen Schwarz
Foods 2021, 10(6), 1329; https://0-doi-org.brum.beds.ac.uk/10.3390/foods10061329 - 09 Jun 2021
Cited by 11 | Viewed by 6700
Abstract
In the context of animal protection, the trend of digested coffees such as Kopi Luwak produced by civet cats in captivity should not be endorsed. Previous studies on such coffees may have been flawed by sample selection and misclassification. As wild civets may [...] Read more.
In the context of animal protection, the trend of digested coffees such as Kopi Luwak produced by civet cats in captivity should not be endorsed. Previous studies on such coffees may have been flawed by sample selection and misclassification. As wild civets may prefer Coffea liberica beans, due to their higher sugar content, the chemical differences may be caused by the Coffea species difference combined with a careful selection of ripe, defect-free cherries by the animals, rather than changes caused by digestion. This may also explain the observed differences between Kopi Luwak from wild civets (mainly C. liberica) compared to the one from animals in captivity (typically fed with C. arabica and/or C. canephora). Full article
(This article belongs to the Special Issue Food Authentication: Techniques, Trends and Emerging Approaches (Second Issue))
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