Trends in Food Science & Technology最新文献

Background

Dry-cured ham is vulnerable to fraud due to the high profit that may be gained. Tackling dry-cured ham fraud is a complex task that involves regulatory bodies, food business operators, and scientific community. The latter has long been involved in developing science-based methods for dry-cured ham authenticity testing.

Scope and approach

The present paper has been focused on Spanish and Italian dry-cured hams. An overview of the current European regulatory provisions to assure traceability and of the types of fraud in the dry-cured ham sector are provided. Moreover, cutting-edge approaches for dry-cured ham authentication are critically reviewed. Challenges and gaps to be filled to succeed in tackling deceptive practices are examined.

Key findings and conclusions

A wide range of targeted techniques have been proved to succeed in characterizing different types of dry-cured hams. However, there is still a lack of reliable methods capable of authenticating the different ham categories and tracing the whole chain. Most of the analytical solutions are not implemented in business settings due to accessibility issues. Recent research efforts have addressed untargeted analytical strategies and portable equipment, both with great potential for rapid, accurate, and in situ control for routine monitoring across the chain.

Background

Meat provenance, especially regarding dietary background and geographical origin, has become a top consumer preference and a major regulatory concern. Such pivotal provenance factors have a substantial effect on meat's nutritional composition, marketability value, and influence purchase decisions. Additionally, there is increasing consumer interest in the green and ethical image of meat products sourced from animals reared on pasture (grass-fed) rather than under confinement feeding (grain-fed). Given the extrinsic and intrinsic value, verification of provenance is crucial to ensure that meat products are genuinely labeled. In this sense, the capability of various rapid spectral techniques has been examined, motivated by the need for direct authentication methods for meat and its products.

Scope and approach

Herein, we outline recent advances in rapid spectroscopic/spectrometry techniques with potential to distinguish between meat from different production systems and geographical origins, highlighting their basic principles, advantages, and limitations. Furthermore, technological evolutions in meat authentication in conjunction with multivariate data analysis and artificial intelligence modeling are presented. Finally, future trends, research questions, and likely challenges encountered are also critically discussed.

Key findings and conclusions

The application of rapid spectral techniques for discriminating the dietary history and origin of meat is emerging. In particular, vibrational spectroscopy and ambient ionization mass spectrometry are capable of authenticating meat provenance on the basis of unique compositional features and chemical biomarkers within the meat metabolome/volatilome, enabling a distinctive feed/origin signature with an accuracy up to 100%. Results suggest on/inline implementation of rapid spectral authentication systems is eminently possible with several advantages including instant meat authentication within minutes to milliseconds. The findings of this study represent the first step toward transformation of meat authentication systems and would support potential applications in the meat industry.

Background

The quality of surimi-based products is intricately linked to the functional characteristics of myofibrillar proteins (MPs). Notably, MP oxidation during surimi processing impacts its functional properties, adversely affecting surimi-based products. Therefore, providing a timely and thorough overview of protein oxidation within surimi processing and emerging control techniques is significant for developing high-quality products.

Scope and approach

In this review, we explored the effects of protein oxidation on the quality of surimi. The pathways and mechanisms underlying protein oxidation during surimi processing steps were comprehensively summarized. A comprehensive review of emerging control methods to mitigate protein oxidation was also conducted.

Key findings and conclusions

Pro-oxidants from surimi processing inevitably induce MP oxidation, resulting in deleterious effects on processing and nutritive quality. Various strategies have been proposed to control protein oxidation, including stress response reduction, pro-oxidant removal, cryoprotection technologies, and antioxidant supplementation. However, a comprehensive understanding of the mechanisms and control strategies for protein oxidation is lacking owing to the complex composition and production intricacies of surimi. Certain bio-friendly and naturally exogenous antioxidants and cryoprotectants exhibit substantial potential for efficacious control of protein oxidation, transcending the need for accurate modulations of surimi processing steps.

Background

Recombinant milk protein production is emerging as a pivotal innovation in the dairy industry, driven by the need for sustainable and ethically produced dairy alternatives. Traditional dairy production faces challenges such as greenhouse gas emissions, ethical concerns about animal welfare, and fluctuating productivity due to environmental factors. Recombinant technology offers a promising avenue, using genetically modified organisms to produce milk proteins that closely mimic their natural counterparts.

Scope and approach

This work encompasses a comprehensive review of articles and patents aimed at understanding the current state and advancements in the production of recombinant milk proteins. It addresses technical aspects such as raw milk composition, protein expression in various hosts, the importance of posttranslational modifications, and the challenges of scaling up for commercial production. The study also explores the implications and possibilities of these advancements for the food industry.

Key findings and conclusions

Recombinant milk protein production holds significant promise in revolutionizing the dairy industry. Key findings from this review include the identification of efficient host organisms and vectors, advancements in genetic engineering and bioprocessing, and innovative strategies for large-scale production. The future of this technology is promising, especially in creating sustainable, efficient production methods. However, challenges remain in achieving cost-effectiveness, scalability, and a nutritional profile comparable to traditional milk. Continuous research and development are essential for optimizing the technology and enhancing its commercial viability to meet the increasing demand for sustainable dairy alternatives.

Ensuring food safety is crucial for both the national economy and the well-being of individuals, as it forms the foundation of social and economic development. The process of ensuring food safety must cover all stages of production, including planting or breeding, processing, packaging, storage, transportation, sales, and consumption. Compliance with national mandatory standards is imperative, and there should be no potential harm to human health. However, effective monitoring and management of food safety necessitate testing technology that is sensitive, precise, efficient, and practical. In the field of biosensing, microfluidic technology has garnered substantial interest due to its capacity for miniaturization, integration, lab-on-a-chip analysis, and multiplex detection. In this review, we thoroughly examine various forms of food pollution and contamination, such as foodborne pathogens, heavy metal ions, viruses, veterinary drugs, illegal additives, and biotoxins. Additionally, we provide a comprehensive review of the most recent technologies based on microfluidics-enhanced biosensors for food safety monitoring, including optical transduction, electrical strategies, and magnetic methods. Finally, we present the critical challenges and future perspectives of developing microfluidics-based biosensing technology for food safety monitoring. We believe that this review will help bridge the gap between food safety and microfluidics-enhanced biosensor technology, providing implications for scientists and engineers in both fields to collaborate and promote the development of new devices and technologies for food safety management.

Background

For a sustainable food processing environment, robust and real-time monitoring of pathogens is particularly important. Therefore, novel methods integrating metabolomics and artificial intelligence for early detection, identification, and micro-risk prediction have received significant attention from researchers in recent years. However, the absence of standardized procedures for data acquisition, quality control, and authenticity evaluation still hampers the development of this field. In addition, large datasets necessary for training models to accurately manage controls within food matrices, as well as the lack of any universal model that can be applied across all scenarios, are also challenges that need to be addressed.

Scope and approach

Metabolomics when combined with deep learning (DL) has indicated significant potential in food microbial monitoring. This review covers the reported applications in this area while highlighting early detection of microbial contaminants. Traditional and novel metabolomics have been compared and limitations, challenges, and prospects in this area are discussed. The key focus is discussing the role of DL in improving the application of metabolomics in the classification and identification of foodborne pathogens.

Key findings and conclusions

Some publications in this field have demonstrated the role of metabolomic biomarkers, fingerprints, and profiles in the identification and early detection of microbial risks. The workflow for screening and validating biomarkers of pathogenic microorganisms in food matrices is currently underway. The integration of artificial intelligence (AI) and metabolomic profiling indicates high potential in the real-time monitoring and identification of microbial hazards at various stages of food production, transportation, and consumption.

Background

With 86.2% of tea production in Asia, teas consumed in other parts of the world are usually imported. The intricacies of the supply chain make tea vulnerable to fraudulent activities, highlighting the importance of ensuring authenticity and detecting fraud committed in teas. Conventionally, tea authentication is done by sensory evaluation. Moreover, the standardised chemical analysis techniques used for the evaluation of tea quality and authenticity are laborious. Thus, metabolomics, particularly the non-targeted metabolic fingerprinting approach, has been increasingly applied for high throughput authentication of tea.

Scope and approach

A brief overview of the metabolomics approach is provided. Then, this review delves into recent applications (i.e., from 2017 to 2023) of metabolomics to detect fraud committed in the form of mislabelling, substitution adulteration, and artificial enhancement. It concludes with future directions that could be undertaken.

Key findings and conclusion

Targeted and non-targeted metabolomics were found to be largely successful in authenticating tea and detecting fraud. There is a growing interest in the use of non-targeted fingerprinting approach using rapid, non-destructive, and easy-to-use analytical platforms (e.g., vibrational spectroscopy, hyperspectral imaging). These techniques provide the possibility for high-throughput, large-scale, and point-of-site screening of teas. Nonetheless, more work on building a reliable database of chemical fingerprints/profiles for future authentication efforts and developing a tier-based approach for a confident confirmation of fraudulent activity perpetrated in tea is needed.

Background

The global vegetable oil market is valued at US$105.6 billion, with sunflower seed oil ranking fourth in consumption. However, recent events like the COVID-19 pandemic and regional conflicts have disrupted production and supply chains, leaving them vulnerable to fraudulent practices such as adulteration with cheaper oils and mineral oils.

Scope and approach

This review analyses the underlying causes and consequences of adulteration in the sunflower oil industry, as well as the analytical techniques utilized for its identification and mitigation. Consuming low-quality imported food due to economically motivated adulteration can adversely affect the economy and consumer health. For instance, the food poisoning epidemic caused by Spain's fake olive oil scandal severely jeopardized the country's consumer health.

Key findings and conclusions

Thus, considering these factors, a two-tier approach is required to identify and mitigate the occurrence of fraud and any contaminants. The tier 1 rapid screening tool is a Raman spectroscopic technique coupled with chemometrics for the on-package in situ inspection, and the tier 2 confirmation tool is a chromatographic technique augmented with mass spectrometry to authenticate suspect samples identified in tier 1 screening. Incorporating Artificial Intelligence and the Internet of Things (IoT) in a two-tier approach can efficiently ensure food safety in the global supply chains.

Recent publications in the field of food authentication have reported using analytical methods which measure changes in sample composition. These changes can be due to a variety of causes such as the presence of adulterants, different production methods, or varying geographical origins of food. While the increasing use of marker-based approaches is beneficial in combating food fraud, there is a pressing need to adopt a harmonized approach for validating these markers. In this article, we make recommendations for harmonized terminologies and general definitions related to food authenticity markers. First, we propose the terms “primary” and “secondary” markers to distinguish between direct and indirect authentication. The terms “single” and “dual” authenticity markers, and authentic “profiles” and “fingerprints” are suggested to distinguish between the number of analytical targets used. We also recommend that the terms: “threshold”, “binary”, and “interval” markers are applied depending on how they discriminate authentic from non-authentic samples. Second, we advocate for harmonization in marker discovery approaches. A summary of the main analytical techniques, published guidelines, data repositories, and data analysis approaches is presented for various marker classes while also stating their applicability and limitations. Finally, we propose guidelines for the analytical community concerning marker validation. In our view, the validation of the authentication method should include the following steps: 1) applicability statement; 2) experimental design; 3) marker selection and analysis; 4) analytical method validation; 5) method release; 6) method monitoring. Implementing these approaches will represent a significant step towards establishing a wide range of fully validated and accredited methodologies that can be applied effectively in food authenticity monitoring and control programs.

Background

3D printing (3DP) technology is an innovative additive manufacturing technique. 3DP technology has witnessed significant adoption across the food industry. The recent upsurge in living standards and the growing emphasis on healthcare have spurred the evolution of functional foods, marking a significant trend in the culinary landscape.

Scope and approach

This paper undertakes a comprehensive review of existing literature on 3DP food to elucidate the advancements in functional food applications within the realm of 3D printing. The objective is to delve into the progress, mechanisms, challenges, and unresolved issues surrounding the integration of functional food in 3DP technology.

Key findings and conclusions

The burgeoning popularity of functional foods signals a transformative shift in the food industry. We summarized the utilization of functional proteins, lipids, carbohydrates, small molecule substances (minerals and vitamins), and probiotics in 3DP foods. The relevant mechanism is also explained. It is widely used in the elderly, children and swallowing patients by its personalized customization and soft texture. However, persistent challenges such as heat loss of functional substances necessitate further resolution. The future trajectory of 3DP food points towards commercialization, necessitating stringent considerations for food quality, safety, and optimization of 3D printing processes to safeguard human health. The advent of 4D and 5D food printing technologies presents promising avenues for advancement, underscoring the need to unravel the intricacies of food printing processes to adapt to evolving market demands and realize the potential of 6D and 7D food printing realms.