Chaudhary Vandana, Kajla Priyanka, Dewan Aastha, Pandiselvam R, Socol Claudia Terezia, Maerescu Cristina Maria
College of Dairy Science and Technology, Lala Lajpat Rai University of Veterinary and Animal Sciences, Hisar, India.
Department of Food Technology, Guru Jambheshwar University of Science and Technology, Hisar, India.
Front Nutr. 2022 Sep 20;9:979205. doi: 10.3389/fnut.2022.979205. eCollection 2022.
Milk and milk products, meat, fish and poultry as well as other animal derived foods occupy a pronounced position in human nutrition. Unfortunately, fraud in the food industry is common, resulting in negative economic consequences for customers as well as significant threats to human health and the external environment. As a result, it is critical to develop analytical tools that can quickly detect fraud and validate the authenticity of such products. Authentication of a food product is the process of ensuring that the product matches the assertions on the label and complies with rules. Conventionally, various comprehensive and targeted approaches like molecular, chemical, protein based, and chromatographic techniques are being utilized for identifying the species, origin, peculiar ingredients and the kind of processing method used to produce the particular product. Despite being very accurate and unimpeachable, these techniques ruin the structure of food, are labor intensive, complicated, and can be employed on laboratory scale. Hence the need of hour is to identify alternative, modern instrumentation techniques which can help in overcoming the majority of the limitations offered by traditional methods. Spectroscopy is a quick, low cost, rapid, non-destructive, and emerging approach for verifying authenticity of animal origin foods. In this review authors will envisage the latest spectroscopic techniques being used for detection of fraud or adulteration in meat, fish, poultry, egg, and dairy products. Latest literature pertaining to emerging techniques including their advantages and limitations in comparison to different other commonly used analytical tools will be comprehensively reviewed. Challenges and future prospects of evolving advanced spectroscopic techniques will also be descanted.
牛奶及奶制品、肉类、鱼类、禽类以及其他动物源性食品在人类营养中占据显著地位。不幸的是，食品行业的欺诈行为屡见不鲜，给消费者带来负面经济后果，同时对人类健康和外部环境构成重大威胁。因此，开发能够快速检测欺诈行为并验证此类产品真实性的分析工具至关重要。食品认证是确保产品符合标签上的声明并遵守规定的过程。传统上，人们使用各种综合和有针对性的方法，如分子、化学、基于蛋白质的和色谱技术，来识别物种、产地、特殊成分以及用于生产特定产品的加工方法类型。尽管这些技术非常准确且无可挑剔，但它们会破坏食品结构，劳动强度大，操作复杂，且只能在实验室规模上使用。因此，当务之急是找到替代的现代仪器技术，以帮助克服传统方法带来的大多数局限性。光谱学是一种快速、低成本、快速、无损且新兴的验证动物源性食品真实性的方法。在这篇综述中，作者将展望用于检测肉类、鱼类、禽类、蛋类和奶制品欺诈或掺假的最新光谱技术。将全面回顾与新兴技术相关的最新文献，包括它们与其他常用分析工具相比的优缺点。还将阐述先进光谱技术发展面临的挑战和未来前景。
