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Fraud in Animal Origin Food Products: Advances in Emerging Spectroscopic Detection Methods over the Past Five Years
Abstract : Animal origin food products, including fish and seafood, meat and poultry, milk and dairy foods, and other related products play significant roles in human nutrition. However, fraud in this food sector frequently occurs, leading to negative economic impacts on consumers and potential risks to public health and the environment. Therefore, the development of analytical techniques that can rapidly detect fraud and verify the authenticity of such products is of paramount importance. Traditionally, a wide variety of targeted approaches, such as chemical, chromatographic, molecular, and protein-based techniques, among others, have been frequently used to identify animal species, production methods, provenance, and processing of food products. Although these conventional methods are accurate and reliable, they are destructive, time-consuming, and can only be employed at the laboratory scale. On the contrary, alternative methods based mainly on spectroscopy have emerged in recent years as invaluable tools to overcome most of the limitations associated with traditional measurements. The number of scientific studies reporting on various authenticity issues investigated by vibrational spectroscopy, nuclear magnetic resonance, and fluorescence spectroscopy has increased substantially over the past few years, indicating the tremendous potential of these techniques in the fight against food fraud. It is the aim of the present manuscript to review the state-of-the-art research advances since 2015 regarding the use of analytical methods applied to detect fraud in food products of animal origin, with particular attention paid to spectroscopic measurements coupled with chemometric analysis. The opportunities and challenges surrounding the use of spectroscopic techniques and possible future directions will also be discussed.
https://hal-vetagro-sup.archives-ouvertes.fr/hal-03081578
Contributeur : Abderrahmane Aït Kaddour <>
Soumis le : vendredi 18 décembre 2020 - 11:20:40
Dernière modification le : mardi 23 février 2021 - 15:42:02
Archivage à long terme le : : vendredi 19 mars 2021 - 20:38:21
Contributeur : Abderrahmane Aït Kaddour <>
Soumis le : vendredi 18 décembre 2020 - 11:20:40
Dernière modification le : mardi 23 février 2021 - 15:42:02
Archivage à long terme le : : vendredi 19 mars 2021 - 20:38:21
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foods-09-01069.pdf
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