Frigerio Jessica, Campone Luca, Giustra Marco Davide, Buzzelli Marco, Piccoli Flavio, Galimberti Andrea, Cannavacciuolo Ciro, Ouled Larbi Malika, Colombo Miriam, Ciocca Gianluigi, Labra Massimo
Department of Biotechnology and Biosciences, University of Milano-Bicocca, Piazza della Scienza, 2, 20216, Milano, Italy.
Department of Informatics Systems and Communication, University of Milano-Bicocca, viale Sarca, 336, 20216, Milano, Italy.
Heliyon. 2024 Jun 4;10(11):e32297. doi: 10.1016/j.heliyon.2024.e32297. eCollection 2024 Jun 15.
The authentication process involves all the supply chain stakeholders, and it is also adopted to verify food quality and safety. Food authentication tools are an essential part of traceability systems as they provide information on the credibility of origin, species/variety identity, geographical provenance, production entity. Moreover, these systems are useful to evaluate the effect of transformation processes, conservation strategies and the reliability of packaging and distribution flows on food quality and safety. In this manuscript, we identified the innovative characteristics of food authentication systems to respond to market challenges, such as the simplification, the high sensitivity, and the non-destructive ability during authentication procedures. We also discussed the potential of the current identification systems based on molecular markers (chemical, biochemical, genetic) and the effectiveness of new technologies with reference to the miniaturized systems offered by nanotechnologies, and computer vision systems linked to artificial intelligence processes. This overview emphasizes the importance of convergent technologies in food authentication, to support molecular markers with the technological innovation offered by emerging technologies derived from biotechnologies and informatics. The potential of these strategies was evaluated on real examples of high-value food products. Technological innovation can therefore strengthen the system of molecular markers to meet the current market needs; however, food production processes are in profound evolution. The food 3D-printing and the introduction of new raw materials open new challenges for food authentication and this will require both an update of the current regulatory framework, as well as the development and adoption of new analytical systems.
认证过程涉及供应链中的所有利益相关者，同时也用于验证食品质量和安全。食品认证工具是可追溯系统的重要组成部分，因为它们提供有关产地可信度、物种/品种身份、地理来源、生产实体的信息。此外，这些系统有助于评估加工过程、保存策略以及包装和分销流程对食品质量和安全的可靠性的影响。在本手稿中，我们确定了食品认证系统应对市场挑战的创新特性，例如认证过程中的简化、高灵敏度和无损能力。我们还讨论了基于分子标记（化学、生化、遗传）的当前识别系统的潜力，以及参照纳米技术提供的小型化系统和与人工智能过程相关的计算机视觉系统的新技术的有效性。本综述强调了融合技术在食品认证中的重要性，以利用生物技术和信息学衍生的新兴技术提供的技术创新来支持分子标记。这些策略的潜力在高价值食品产品的实际例子上进行了评估。因此，技术创新可以加强分子标记系统以满足当前市场需求；然而，食品生产过程正在经历深刻的演变。食品3D打印和新原料的引入给食品认证带来了新的挑战，这将需要更新当前的监管框架，并开发和采用新的分析系统。
