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Markus Fischer - One of the best experts on this subject based on the ideXlab platform.
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Food Authentication determination of the geographical origin of almonds prunus dulcis mill via near infrared spectroscopy
Microchemical Journal, 2021Co-Authors: Maike Arndt, Christian Ahlers, Marc Rurik, Oliver Kohlbacher, Alissa Drees, Simon Feldmann, Markus FischerAbstract:Abstract The aim of the present study was the prediction of the geographical origin of almonds (Prunus dulcis Mill.) via Fourier transform near-infrared (FT-NIR) spectroscopy. For this purpose, 250 almond samples from six different countries were analyzed. As the year of harvest has a major impact on the metabolome, three different crop years (2017–2019) were considered. In order to predict the geographical origin, a support vector machine (SVM) model was trained. The SVM achieved a mean classification accuracy of 80.3% (± 1.5%). In particular one of the economically relevant questions – the distinction between Mediterranean almonds and American almonds – can be answered with this model. Combining the Spanish and Italian almonds to one Mediterranean class the overall classification accuracy is increased to up to 88.2% ± 1.0%. These results confirmed the suitability of NIR screening for the determination of the geographical origin of almonds and may pave the way for future analytical applications. With regard to potential future applications, the transferability of the developed NIR method to blanched almonds was discussed and evaluated: Even if the classification accuracy of unblanched almonds is higher than the prediction based on blanched almonds, the determination of the geographical origin still seems to be possible with this type of processed almonds.
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Food Authentication truffle tuber spp species differentiation by ft nir and chemometrics
Foods, 2020Co-Authors: Torben Segelke, Stefanie Schelm, Christian Ahlers, Markus FischerAbstract:Truffles are certainly the most expensive mushrooms; the price depends primarily on the species and secondly on the origin. Because of the price differences for the truffle species, Food fraud is likely to occur, and the visual differentiation is difficult within the group of white and within the group of black truffles. Thus, the aim of this study was to develop a reliable method for the Authentication of five commercially relevant truffle species via Fourier transform near-infrared (FT-NIR) spectroscopy as an easy to handle approach combined with chemometrics. NIR-data from 75 freeze-dried fruiting bodies were recorded. Various spectra pre-processing techniques and classification methods were compared and validated using nested cross-validation. For the white truffle species, the most expensive Tuber magnatum could be differentiated with an accuracy of 100% from Tuber borchii. Regarding the black truffle species, the relatively expensive Tuber melanosporum could be distinguished from Tuber aestivum and the Chinese truffles with an accuracy of 99%. Since the most expensive Italian Tuber magnatum is highly prone to fraud, the origin was investigated and Italian T. magnatum truffles could be differentiated from non-Italian T. magnatum truffles by 83%. Our results demonstrate the potential of FT-NIR spectroscopy for the Authentication of truffle species.
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Food profiling analytical strategies for Food Authentication
Journal of Agricultural and Food Chemistry, 2020Co-Authors: Markus Fischer, Marina CreydtAbstract:This special issue of the JOURNAL OF AGRICULTURAL AND Food CHEMISTRY contains a collection of papers on the authenticity of Food.
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Food Authentication species and origin determination of truffles tuber spp by inductively coupled plasma mass spectrometry and chemometrics
Journal of Agricultural and Food Chemistry, 2020Co-Authors: Torben Segelke, Kristian Von Wuthenau, Greta Neitzke, Mariesophie Muller, Markus FischerAbstract:The aim of this study was to develop a protocol for the Authentication of truffles using inductively coupled plasma mass spectrometry. The price of the different truffle species varies significantly, and because the visual differentiation is difficult within the white truffles and within the black truffles, Food fraud is likely to occur. Thus, in the context of this work, the elemental profiles of 59 truffle samples of five commercially relevant species were analyzed and the resulting element profiles were evaluated with chemometrics. Classification models targeting the species and the origins were validated using nested cross validation and were able to differentiate the most expensive Tuber magnatum from any other examined truffle. For the black truffles, an overall classification accuracy of 90.4% was achieved, and, most importantly, a falsification of the expensive Tuber melanosporum by Tuber indicum could be ruled out. With regard to the geographical origin, for Italy and Spain, one-versus-all classification models were calculated each to differentiate truffle samples from any other origins by 75.0 and 86.7%, respectively. The prediction was still possible according to an internal mathematical normalization scheme using only the element ratios instead of the absolute element concentrations. The established Authentication protocol was successfully tested with an external sample set of five fresh truffles. Our results show the high potential of the element profile for the parallel species and origin Authentication of truffles.
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Food Authentication in real life how to link nontargeted approaches with routine analytics
Electrophoresis, 2020Co-Authors: Marina Creydt, Markus FischerAbstract:In times of increasing globalization and the resulting complexity of trade flows, securing Food quality is an increasing challenge. The development of analytical methods for checking the integrity and, thus, the safety of Food is one of the central questions for actors from science, politics, and industry. Targeted methods, for the detection of a few selected analytes, still play the most important role in routine analysis. In the past 5 years, nontargeted methods that do not aim at individual analytes but on analyte profiles that are as comprehensive as possible have increasingly come into focus. Instead of investigating individual chemical structures, data patterns are collected, evaluated and, depending on the problem, fed into databases that can be used for further nontargeted approaches. Alternatively, individual markers can be extracted and transferred to targeted methods. Such an approach requires (i) the availability of authentic reference material, (ii) the corresponding high-resolution laboratory infrastructure, and (iii) extensive expertise in processing and storing very large amounts of data. Probably due to the requirements mentioned above, only a few methods have really established themselves in routine analysis. This review article focuses on the establishment of nontargeted methods in routine laboratories. Challenges are summarized and possible solutions are presented.
Jurian Hoogewerff - One of the best experts on this subject based on the ideXlab platform.
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strontium isotopic signatures of natural mineral waters the reference to a simple geological map and its potential for Authentication of Food
Food Chemistry, 2010Co-Authors: Susanne Voerkelius, Gesine D Lorenz, Susanne Rummel, Christophe R Quetel, Gerhard Heiss, Malcolm Baxter, Christophe Brachpapa, Peter Detersitzelsberger, Stefan Hoelzl, Jurian HoogewerffAbstract:Abstract This paper presents the investigation of strontium isotope ratios of about 650 different European natural mineral waters as part of the Food traceability project “TRACE” funded by the EU. Analysed 87Sr/86Sr values in the natural mineral waters range from 0.7035 to 0.7777, which indicates an influence by a great diversity of rocks from young mantle derived basaltic rocks to very old silicic continental crust. The results of the large scale investigation are used to elaborate a novel spatial prediction for strontium isotope ratios by combining the measured data with a GIS based geological map of Europe. The resulting map can be used to predict the strontium isotopic composition of groundwater and thus the composition of bio-available strontium, which is available for uptake by plants and subsequently transferred into the Food chain. We also show, as an example, that the strontium isotopic composition of honey and wheat from specific sample regions within the TRACE project correlates well with that of the natural mineral water as predicted by our map. The proof of principle shown in our paper is highly relevant for geographical Food Authentication as it allows an assessment of the origin of Food products without the immediate need for geographically authenticated materials which may not always be available. Our approach provides a cost effective first instance screening tool.
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strontium isotopic signatures of natural mineral waters the reference to a simple geological map and its potential for Authentication of Food
Food Chemistry, 2010Co-Authors: Susanne Voerkelius, Gesine D Lorenz, Susanne Rummel, Christophe R Quetel, Gerhard Heiss, Malcolm Baxter, Christophe Brachpapa, Peter Detersitzelsberger, Stefan Hoelzl, Jurian HoogewerffAbstract:Abstract This paper presents the investigation of strontium isotope ratios of about 650 different European natural mineral waters as part of the Food traceability project “TRACE” funded by the EU. Analysed 87Sr/86Sr values in the natural mineral waters range from 0.7035 to 0.7777, which indicates an influence by a great diversity of rocks from young mantle derived basaltic rocks to very old silicic continental crust. The results of the large scale investigation are used to elaborate a novel spatial prediction for strontium isotope ratios by combining the measured data with a GIS based geological map of Europe. The resulting map can be used to predict the strontium isotopic composition of groundwater and thus the composition of bio-available strontium, which is available for uptake by plants and subsequently transferred into the Food chain. We also show, as an example, that the strontium isotopic composition of honey and wheat from specific sample regions within the TRACE project correlates well with that of the natural mineral water as predicted by our map. The proof of principle shown in our paper is highly relevant for geographical Food Authentication as it allows an assessment of the origin of Food products without the immediate need for geographically authenticated materials which may not always be available. Our approach provides a cost effective first instance screening tool.
Ignacio Ortea - One of the best experts on this subject based on the ideXlab platform.
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review of recent dna based methods for main Food Authentication topics
Journal of Agricultural and Food Chemistry, 2019Co-Authors: Karola Bohme, Jorge Barrosvelazquez, Pilar Calomata, Ignacio OrteaAbstract:Adulteration and mislabeling of Food products and the commercial fraud derived, either intentionally or not, is a global source of economic fraud to consumers but also to all stakeholders involved in Food production and distribution. Legislation has been enforced all over the world aimed at guaranteeing the authenticity of the Food products all along the distribution chain, thereby avoiding Food fraud and adulteration. Accordingly, there is a growing need for new analytical methods able to verify that all the ingredients included in a Foodstuff match the qualities claimed by the manufacturer or distributor. In this sense, the improved performance of most recent DNA-based tools in term of sensitivity, multiplexing ability, high-throughput, and relatively low-cost give them a game-changing role in Food-authenticity-related topics. Here, we provide a thorough and updated vision on the recently reported approaches that are applying these DNA-based tools to assess the authenticity of Food components and products.
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recent applications of omics based technologies to main topics in Food Authentication
Trends in Analytical Chemistry, 2019Co-Authors: Karola Bohme, Jorge Barrosvelazquez, Pilar Calomata, Ignacio OrteaAbstract:Abstract Food adulteration, mislabeling and fraud, either unintentional or deliberate, is a worldwide and growing concern. Current challenges associated with Food Authentication comprise many topics: geographic origin, breed/variety identification, production method, feeding regime, technological processing, undeclared components, detection of genetically modified organisms and species substitution are the most common frauds. Accurate and reliable analytical methods are needed to monitor and control Food authenticity and to guarantee correct and accurate labeling of Foodstuffs, assuring that the components included in a Food product are of the nature and quality declared by the seller. Omics-based massive molecular tools can help to circumvent limitations of traditional methodologies, and therefore genomics, proteomics and metabolomics-based methods are being developed for the Authentication of a wide range of Food commodities. In this review, we provide an updated, comprehensive and balanced overview of the recent studies (2015–2018) that have applied these omics-based technologies for the Authentication of Food features.
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Food Authentication of seaFood species
Proteomics in Food Science#R##N#From Farm to Fork, 2017Co-Authors: Eva M Rodriguez, Ignacio OrteaAbstract:Abstract Food components are regularly adulterated, either deliberately or unintentionally, and this may lead to substitutions of a species by a similar but lower-quality counterpart, mislabeling of products, and therefore to commercial fraud. The Authentication of Food products is a request from consumers and industry, and accordingly global Food regulations have been implemented in order to fight against Food adulteration and mislabeling. Many different instrumental techniques have been proposed for species Authentication in Foodstuffs as tools to comply with Food labeling regulations and policies. Although traditional methods such as liquid and gas chromatography, nuclear magnetic resonance, infrared and fluorescence spectroscopy, capillary electrophoresis, and more recently, immunological technologies (e.g., ELISA) and DNA approaches are still being used, they are now being complemented by proteomics-based approaches employing electrophoretic and mass spectrometry methodologies. In this chapter, we offer a comprehensive and updated overview of the proteomics-related studies that have been applied to date for the species Authentication in seaFood products.
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review on proteomics for Food Authentication
Journal of Proteomics, 2016Co-Authors: Ignacio Ortea, Gavin Oconnor, Alain MaquetAbstract:Abstract Consumers have the right to know what is in the Food they are eating. Accordingly, European and global Food regulations require that the provenance of the Food can be guaranteed from farm to fork. Many different instrumental techniques have been proposed for Food Authentication. Although traditional methods are still being used, new approaches such as genomics, proteomics, and metabolomics are helping to complement existing methodologies for verifying the claims made about certain Food products. During the last decade, proteomics (the large-scale analysis of proteins in a particular biological system at a particular time) has been applied to different research areas within Food technology. Since proteins can be used as markers for many properties of a Food, even indicating processes to which the Food has been subjected, they can provide further evidence of the Foods labeling claim. This review is a comprehensive and updated overview of the applications, drawbacks, advantages, and challenges of proteomics for Food Authentication in the assessment of the Foods compliance with labeling regulations and policies. Significance This review paper provides a comprehensive and critical overview of the application of proteomics approaches to determine the authenticity of several Food products updating the performances and current limitations of the applied techniques in both laboratory and industrial environments.
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Proteomics and its applications for Food Authentication and Food-technology research
TrAC Trends in Analytical Chemistry, 2013Co-Authors: José Manuel Gallardo, Ignacio Ortea, Mónica CarreraAbstract:Abstract This review is a critical overview of advances in proteomics applied in Food technology, which may be classified into two main topics: (i) Authentication of Food components as a tool to comply with Food-labeling regulations and policies; and, (ii) Food-technology research, mainly for the development of fast, reliable methods to detect and to identify spoilage and/or pathogenic microorganisms in Food and for the study of changes in Food components as a consequence of Food processing.
Susanne Voerkelius - One of the best experts on this subject based on the ideXlab platform.
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strontium isotopic signatures of natural mineral waters the reference to a simple geological map and its potential for Authentication of Food
Food Chemistry, 2010Co-Authors: Susanne Voerkelius, Gesine D Lorenz, Susanne Rummel, Christophe R Quetel, Gerhard Heiss, Malcolm Baxter, Christophe Brachpapa, Peter Detersitzelsberger, Stefan Hoelzl, Jurian HoogewerffAbstract:Abstract This paper presents the investigation of strontium isotope ratios of about 650 different European natural mineral waters as part of the Food traceability project “TRACE” funded by the EU. Analysed 87Sr/86Sr values in the natural mineral waters range from 0.7035 to 0.7777, which indicates an influence by a great diversity of rocks from young mantle derived basaltic rocks to very old silicic continental crust. The results of the large scale investigation are used to elaborate a novel spatial prediction for strontium isotope ratios by combining the measured data with a GIS based geological map of Europe. The resulting map can be used to predict the strontium isotopic composition of groundwater and thus the composition of bio-available strontium, which is available for uptake by plants and subsequently transferred into the Food chain. We also show, as an example, that the strontium isotopic composition of honey and wheat from specific sample regions within the TRACE project correlates well with that of the natural mineral water as predicted by our map. The proof of principle shown in our paper is highly relevant for geographical Food Authentication as it allows an assessment of the origin of Food products without the immediate need for geographically authenticated materials which may not always be available. Our approach provides a cost effective first instance screening tool.
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strontium isotopic signatures of natural mineral waters the reference to a simple geological map and its potential for Authentication of Food
Food Chemistry, 2010Co-Authors: Susanne Voerkelius, Gesine D Lorenz, Susanne Rummel, Christophe R Quetel, Gerhard Heiss, Malcolm Baxter, Christophe Brachpapa, Peter Detersitzelsberger, Stefan Hoelzl, Jurian HoogewerffAbstract:Abstract This paper presents the investigation of strontium isotope ratios of about 650 different European natural mineral waters as part of the Food traceability project “TRACE” funded by the EU. Analysed 87Sr/86Sr values in the natural mineral waters range from 0.7035 to 0.7777, which indicates an influence by a great diversity of rocks from young mantle derived basaltic rocks to very old silicic continental crust. The results of the large scale investigation are used to elaborate a novel spatial prediction for strontium isotope ratios by combining the measured data with a GIS based geological map of Europe. The resulting map can be used to predict the strontium isotopic composition of groundwater and thus the composition of bio-available strontium, which is available for uptake by plants and subsequently transferred into the Food chain. We also show, as an example, that the strontium isotopic composition of honey and wheat from specific sample regions within the TRACE project correlates well with that of the natural mineral water as predicted by our map. The proof of principle shown in our paper is highly relevant for geographical Food Authentication as it allows an assessment of the origin of Food products without the immediate need for geographically authenticated materials which may not always be available. Our approach provides a cost effective first instance screening tool.
Emilia Fornal - One of the best experts on this subject based on the ideXlab platform.
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liquid chromatography mass spectrometry bottom up proteomic methods in animal species analysis of processed meat for Food Authentication and the detection of adulterations
Mass Spectrometry Reviews, 2021Co-Authors: Anna Stachniuk, Magdalena Montowska, Agata Sumara, Emilia FornalAbstract:This review offers an overview of the current status and the most recent advances in liquid chromatography-mass spectrometry (LC-MS) techniques with both high-resolution and low-resolution tandem mass analyzers applied to the identification and detection of heat-stable species-specific peptide markers of meat in highly processed Food products. We present sets of myofibrillar and sarcoplasmic proteins, which turned out to be the source of 105 heat-stable peptides, detectable in processed meat using LC-MS/MS. A list of heat-stable species-specific peptides was compiled for eleven types of white and red meat including chicken, duck, goose, turkey, pork, beef, lamb, rabbit, buffalo, deer, and horse meat, which can be used as markers for meat Authentication. Among the 105 peptides, 57 were verified by multiple reaction monitoring, enabling identification of each species with high specificity and selectivity. The most described and monitored species by LC-MS/MS so far are chicken and pork with 26 confirmed heat-stable peptide markers for each meat. In thermally processed samples, myosin, myoglobin, hemoglobin, l-lactase dehydrogenase A and β-enolase are the main protein sources of heat-stable markers. © 2019 John Wiley & Sons Ltd. Mass Spec Rev.
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species specific peptide based liquid chromatography mass spectrometry monitoring of three poultry species in processed meat products
Food Chemistry, 2019Co-Authors: Emilia Fornal, Magdalena MontowskaAbstract:Abstract The detection of adulteration and mislabeling of Food products, including intensively processed meat, is a challenge which needs urgent solutions to protect consumers’ rights. The aim of the study was to demonstrate the feasibility of species-specific peptide-based LC–MS methods for monitoring duck, goose and chicken in processed meat products. Food commodities of various compositions, subjected to various treatments, including homogenization, cooking, roasting, drying, and sterilization during production, were examined to ensure that MS-based methods are resistant to matrix composition changes. A qualitative LC-QQQ multiple reaction monitoring (MRM) method was developed which allows high-confidence monitoring of duck, goose and chicken meat (ten specific peptides), simultaneously with beef and pork (seven peptides), in the presence of turkey meat, in highly processed Food. The developed LC-MS methods can be used for Food Authentication, monitoring of the Food composition conformity with label statements and detection of adulteration of poultry-containing Food products.