Details

Food Authentication

Management, Analysis and Regulation
1. Aufl.

von: Contantinos A. Georgiou, Georgios P. Danezis
174,99 €
Verlag:	Wiley-Blackwell
Format:	EPUB
Veröffentl.:	27.02.2017
ISBN/EAN:	9781118810255
Sprache:	englisch
Anzahl Seiten:	576

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Beschreibungen

Titelbeschreibung

The determination of food authenticity is a vital component of quality control. Its importance has been highlighted in recent years by high-profile cases in the global supply chain such as the European horsemeat scandal and the Chinese melamine scandal which led to six fatalities and the hospitalisation of thousands of infants. As well as being a safety concern, authenticity is also a quality criterion for food and food ingredients. Consumers and retailers demand that the products they purchase and sell are what they purport to be. This book covers the most advanced techniques used for the authentication of a vast number of products around the world. The reader will be informed about the latest pertinent analytical techniques. Chapters focus on the novel techniques & markers that have emerged in recent years. An introductory section presents the concepts of food authentication while the second section examines in detail the analytical techniques for the detection of fraud relating to geographical, botanical, species and processing origin and production methods of food materials and ingredients. Finally, the third section looks at consumer attitudes towards food authenticity, the application of bioinformatics to this field, and the Editor’s conclusions and future outlook. Beyond being a reference to researchers working in food authentication it will serve as an essential source to analytical scientists interested in the field and food scientists to appreciate analytical approaches. This book will be a companion to under- and postgraduate students in their wander in food authentication and aims to be useful to researchers in universities and research institutions.

Inhaltsverzeichnis

List of Contributors xv Preface xix Part A Introduction and Status 1 1 Introduction, Definitions and Legislation 3 Demetrios G. Sotirchos, Georgios P. Danezis and Constantinos A. Georgiou 1.1 Introduction 3 1.2 Definitions 4 1.2.1 Food Origin 4 1.2.2 Label 4 1.2.3 Adulteration and Fraud 4 1.3 Geographical Indications 5 1.3.1 PDO, PGI, and TSG 6 1.3.2 Wines 8 1.4 Organics 11 1.5 Conclusion 14 References 14 Legislation Acts 16 2 Food Authentication by Numbers 19 Georgios P. Danezis and Constantinos A. Georgiou 2.1 Introduction 19 2.2 Research Trends 19 2.3 Analytical Techniques 20 2.4 Countries 22 2.5 Journals 24 References 24 Part B Consumer Attitudes Towards Authentic Food and Market Analysis 25 3 The Concept of Authenticity and its Relevance to Consumers: Country and Place Branding in the Context of Food Authenticity 27 Athanasios Krystallis 3.1 Introduction: The Challenge of Authenticity 27 3.1.1 The Origin of Authenticity and its Marketing Relevance 27 3.1.2 The Philosophy of Authenticity 29 3.2 Countries as Brands: The Country-of-Origin (COO) Effect on Product Choices 30 3.2.1 Do Places get the Reputation they Deserve? 30 3.2.2 Countries as Brands 31 3.2.3 Impact of Country Names on Attitudes Towards Products 33 3.3 Place Branding: Geographic Indication Labels and their Effect on Food Choice 42 3.3.1 Mediterranean Diet: A Typical Place Marketing Paradigm 42 3.3.2 Regulatory Initiatives of Place Branding: Designation of Origin Labelled (DOL) Food and the PDO/PGI/TSG Schemes 50 3.3.3 The Industry’s Response: Is Place Branding a Panacea? 62 3.4 Conclusion: Towards a Definiton of Authenticity in a Business Context 75 Acknowledgements 77 References 78 Part C Geographical, Botanical, and Species Origin, Method of Production and Food Frauds Detection 83 4 Elemental Fingerprinting 85 Georgios P. Danezis, Constantinos A. Papachristidis and Constantinos A. Georgiou 4.1 Introduction 85 4.2 Elemental Techniques 86 4.2.1 ICP‐MS 86 4.2.1.1 Operation Principle: Main Features 86 4.2.1.2 Mass Analyzers 87 4.2.1.3 Interferences 90 4.2.1.4 ICP‐MS versus Other Techniques 92 4.2.2 ICP‐AES and Other Techniques 94 4.3 Sample Preparation: Pretreatment 95 4.3.1 Digestion 95 4.3.2 Direct Solid Sampling Analysis 97 4.3.3 Sampling Problems and Remedies 97 4.3.3.1 Wines and Beverages 97 4.3.3.2 Food Waste Water 98 4.3.3.3 Vegetables and Mushrooms 98 4.3.3.4 Fruits 98 4.3.3.5 Cereals 98 4.3.3.6 Fats and Oils 98 4.3.3.7 Meat 99 4.3.3.8 Seafood 99 4.3.3.9 Dairy Products 99 4.3.3.10 Honey 99 4.4 Applications 99 4.4.1 Elemental Fingerprinting Rational and Trends 99 4.4.2 Elemental Fingerprinting Authenticates Various Food Products 101 4.4.2.1 Wines 103 4.4.2.2 Beverages 103 4.4.2.3 Fruits and Vegetables 103 4.4.2.4 Oils 104 4.4.2.5 Cereals – Pulses 105 4.4.2.6 Dairy Products 105 4.4.2.7 Meat 106 4.4.2.8 Fish and Fish Products 106 4.4.2.9 Honey 107 4.4.2.10 Coffee and Tea 107 4.4.2.11 Spices – Food Ingredients 108 4.4.2.12 Organic Foods 108 4.4.3 Chemometrics 109 4.5 Conclusions and Outlook 111 References 111 5 Isotopic Fingerprinting 117 5.1 Light Isotopes 118 Dana Alina Magdas and Gabriela Cristea 5.1.1 Introduction 118 5.1.2 Application of Stable Isotope Ratios in Food Control 119 5.1.2.1 Fruit Juices 119 5.1.2.2 Wines and Sparkling Wines 121 5.1.2.3 Mineral Waters 122 5.1.2.4 Vanilla 124 5.1.2.5 Spices 125 5.1.2.6 Fish 125 5.1.2.7 Beef 126 References 127 5.2 Heavy Isotopes 131 Andrea Marchetti, Caterina Durante and Lucia Bertacchini 5.2.1 Introduction 131 5.2.2 Quality vs. Geographical Traceability 132 5.2.3 The Isotopic Approach to Food Traceability 134 5.2.3.1 Traceability Models Based on the Use of 87Sr/86Sr 136 5.2.3.2 Mass Bias 137 5.2.3.3 Correction of the Mass‐Dependent Bias 138 5.2.4 Bioavailability 141 5.2.4.1 Applications 142 5.2.4.2 Case Study: Extra Virgin Olive Oils 147 5.2.4.2.1 Sampling and Sample Treatment 148 5.2.4.2.2 Soil Sampling and Treatment 149 5.2.4.2.3 Branch and Olive Treatment 150 5.2.4.2.4 Analytical Determination: Strontium Isotope Ratio 150 5.2.4.2.5 Instrumentation 151 5.2.4.2.6 Accuracy and Precision Evaluation 152 5.2.4.2.7 87Sr/86 Sr for Soil, Branch and Olive Samples 152 5.2.4.3 Case Study: Lambruschi PDO 155 5.2.4.3.1 Sampling and Sample Treatment 156 5.2.4.3.2 Lambrusco Winemaking Sampling 157 5.2.4.3.3 Soil, Branch and Juice Sampling 159 5.2.4.3.4 Soil, Branch and Juice Pretreatments 160 5.2.4.3.5 87Sr/86 Sr in Lambrusco Winemaking 160 5.2.4.3.6 87Sr/86 Sr from Soils to Lambrusco Wines 161 References 165 Legislation 176 6 Nuclear Magnetic Resonance – Metabolomics 177 Donatella Capitani, Anatoly P. Sobolev and Luisa Mannina 6.1 Introduction 177 6.2 Olive Oils 179 6.3 NMR for Investigating Fruit Metabolomics 182 6.3.1 NMR Metabolomics Applied to Kiwifruits 183 6.3.2 NMR Metabolomics Applied to Blueberries 188 6.4 NMR Metabolomics of Transgenic Vegetable Food 190 References 193 7 Chromatography 199 7.1 Introduction to Chromatography – Techniques 200 Joana Santos and M. Beatriz P.P. Oliveira 7.1.1 Introduction 200 7.1.2 Chromatography 202 7.1.2.1 HPLC and Hyphenated Techniques 203 7.1.2.1.1 Liquid Chromatography–Mass Spectrometry 210 7.1.2.2 GC and Hyphenated Techniques 215 7.1.2.2.1 Gas Chromatography–Mass Spectrometry 223 Acknowledgements 224 References 225 7.2 Chromatography – Applications 233 Ana I. Ruiz‐Matute, M. Luz Sanz, F. Javier Moreno and Marta Corzo‐Martínez 7.2.1 Introduction 233 7.2.2 Carbohydrates 233 7.2.3 Food Proteins and Peptides 240 7.2.4 Fatty Acids and Triacylglicerols 246 7.2.5 Volatile Compounds 249 7.2.6 Phenolic Compounds 256 7.2.7 Organic Acids 258 7.2.8 Conclusions 258 Acknowledgements 259 References 259 8 Vibrational and Fluorescence Spectroscopy 277 8.1 Vibrational Spectroscopy 278 Daniel Cozzolino 8.1.1 Introduction 278 8.1.2 Instrumentation and Software 280 8.1.3 Applications of Vibrational Spectroscopy in Food Authenticity 284 8.1.3.1 Fish and Seafood 284 8.1.3.2 Fish and Meat By‐Products 284 8.1.3.3 Wine 285 8.1.3.4 Cereal grains 287 8.1.3.5 Honey 288 8.1.3.6 Meat and Meat Products 291 8.1.4 Concluding Remarks and Future Perspectives 291 References 292 8.2 Fluorescence Spectroscopy 298 Georgios Mousdis and Fotini Mellou 8.2.1 Fluorescence 298 8.2.1.1 Basic Principles 298 8.2.1.2 Instrumentation 299 8.2.1.3 Types of Fluorescence Spectra 301 8.2.1.4 Factors Affecting Fluorescence Intensity 302 8.2.1.4.1 Concentration and Inner Filter Effect 302 8.2.1.4.2 Quenching 303 8.2.1.4.3 Scatter 303 8.2.1.4.4 Molecular Environment 303 8.2.2 Chemometrics 303 8.2.3 Applications in Foods and Drinks 305 8.2.3.1 Edible Oils 305 8.2.3.2 Meat and Meat Products 307 8.2.3.3 Fish and Fish Products 308 8.2.3.4 Eggs 309 8.2.3.5 Caviar 309 8.2.3.6 Milk and Cheese Products 309 8.2.3.7 Cereals 311 8.2.3.8 Honey, Sugar, and Syrups 312 8.2.3.9 Fruits 313 8.2.3.10 Alcoholic Beverages 313 8.2.4 Conclusions and Perspectives 315 References 315 9 Molecular Techniques – Genomics and Proteomics 325 Ignacio Ortea, Karola Böhme, Pilar Calo‐Mata and Jorge Barros‐Velázquez 9.1 Introduction 325 9.2 DNA‐Based Methods 326 9.2.1 Randomly Amplified Polymorphic DNA (RAPD) 328 9.2.2 Simple Sequence Repeats (SSR) 328 9.2.3 DNA Sequencing 330 9.2.4 Multiplex PCR with Species‐Specific Primers 331 9.2.5 Real‐Time PCR 331 9.2.6 PCR‐SSCP 333 9.2.7 PCR‐RFLP 333 9.2.8 DNA Hybridization and Microarrays 335 9.2.9 Peptide Nucleic Acid (PNA) ‐Based Approaches 335 9.3 Proteomics for Species and Geographical Origin Authentication 336 9.3.1 Gel‐Based Methods 337 9.3.2 MS‐Based Methods 341 9.3.3 MS/MS‐Based Methods 342 9.3.4 Directed Approaches 342 9.4 Future Trends 343 References 344 10 Immunological Techniques 355 Yun‐Hwa Peggy Hsieh and Jack Appiah Ofori 10.1 Introduction 355 10.2 Immunoassays 356 10.3 Meat Speciation 357 10.4 Fish and Shellfish Authentication 362 10.5 Fruit Juices 364 10.6 Botanical Origin of Honey 365 10.7 Irradiated and Genetically Modified Foods 366 10.7.1 Detection of Irradiated Foods 367 10.7.2 Detection of GM Foods 368 10.8 Conclusions 369 References 369 11 Sensory Analysis 377 Laura Aceña, Montserrat Mestres, Olga Busto and Ricard Boqué 11.1 Introduction 377 11.2 Organoleptic Evaluation and Food Quality 377 11.3 Human Sensory Panels: Response and Subjectivity 378 11.4 Instrumental Sensory Analysis 378 11.4.1 Looking for Objectivity 378 11.4.2 Gas Chromatography‐Olfactometry (GCO) 379 11.4.2.1 GCO Device: How it Works 379 11.4.2.2 Olfactometric Techniques 380 11.4.2.3 Applications 380 11.4.3 Electronic Nose 381 11.4.3.1 Emulating the sense of smell 381 11.4.3.2 Types of Electronic Noses: Instrumental Aspects 381 11.4.3.3 Applications of E‐Noses in Food Analysis 382 11.4.4 Electronic Tongue 382 11.4.4.1 Emulating the Sense of Taste 382 11.4.4.2 Types of Electronic Tongues 382 11.4.5 Multivariate Data Analysis 384 11.5 Future Trends 386 References 387 12 MALDI Mass Spectrometry: A Promising Non-Chromatographic Technique 393 Cosima D. Calvano, Antonio Monopoli and Carlo G. Zambonin 12.1 Introduction 393 12.2 MALDI MS Principles 394 12.3 MALDI-TOF-MS for Food Proteins and Peptides Analysis 396 12.4 MALDI-TOF-MS for Lipids Analysis 397 12.5 MALDI-TOF-MS for Illegal Mixture Detection 397 12.5.1 Hazelnut Oil in Olive Oil: Lipid Analysis 397 12.5.2 Hazelnut Oil in Olive Oil: Protein Analysis 399 12.5.3 Cow Milk in Goat and Sheep Milk: Protein Analysis 399 12.5.4 Powder Milk in Liquid Milk: Protein and Lipid Analysis 401 12.6 MALDI-TOF-MS for Microbial Contamination Detection 402 Acknowledgements 404 References 404 13 Detection of Food Processing Techniques 413 Aristidis S. Tsagkaris, Georgios P. Danezis and Constantinos A. Georgiou 13.1 Introduction 413 13.2 Freezing–Thawing 414 13.2.1 Methods of Detection 414 13.3 Irradiation 415 13.3.1 Physical Methods for Irradiation Detection 417 13.3.2 Chemical Methods for Irradiation Detection 418 13.3.3 Biological Methods for Irradiation Detection 418 13.4 Heating Techniques 418 13.4.1 Methods of Detection 419 13.5 Conclusion 420 References 420 14 Adulteration Stories 423 Aristidis S. Tsagkaris, Constantinos A. Papachristidis, Georgios P. Danezis and Constantinos A. Georgiou 14.1 Introduction 423 14.2 A Flashback 424 14.3 Food Fraud Incidents 425 14.3.1 Bootleg Liquor, India, 2015 425 14.3.2 Horse Meat Scandal, EU, 2013 425 14.3.3 Adulteration with Melamine, China, 2008 and 2007 427 14.3.4 Food Extension in the ConAgra Incident, USA, 1997 427 14.3.5 Low‐Cost Mixture Marketed as 100% Pure Apple Juice in the Beech‐nut Incident, USA, 1987 427 14.3.6 Arsenic in Beer, UK, 1880 and 1900 428 14.3.7 Bright Poisonous Inorganic Colors for Sweets, UK, 1858 428 14.3.8 Adulteration of Bread with Alum in London, UK, 1839 429 14.4 Conclusions 429 References 429 15 Organic Foods 431 Yolanda Picó 15.1 Introduction 431 15.2 Biochemical Markers and Analytical Platforms 432 15.3 Sampling 433 15.4 Sample Preparation and Extraction 440 15.5 Instrumental Analysis 441 15.5.1 Multi‐Elemental Composition 441 15.5.2 Stable Isotope Analysis 441 15.5.3 Biocrystallisation 443 15.5.4 Infrared Spectroscopy 443 15.5.5 Proton Transfer Reaction Mass Spectrometry (PTR‐MS) 444 15.5.6 Gas Chromatography–Mass Spectrometry (GC‐MS) 444 15.5.7 Liquid Chromatography–Mass Spectrometry (LC-MS) 445 15.5.8 Direct Analysis in Real‐Time High‐Resolution Mass Spectrometry (DART‐HRMS) 446 15.5.9 Biological Methods 447 15.6 Data Analysis 447 15.7 Conclusions and Future Trends 448 References 449 16 Screening and High-Throughput Multi-Contaminants Methods 453 Natasa P. Kalogiouri and Nikolaos S. Thomaidis 16.1 Introduction 453 16.2 Sample Preparation 454 16.2.1 Sample Extraction 454 16.2.1.1 Solid‐Phase Micro‐Extraction 454 16.2.1.2 Matrix Solid‐Phase Dispersion Extraction 460 16.2.1.3 Supercritical Fluid Extraction 460 16.2.1.4 Accelerated Solvent Extraction 461 16.2.1.5 Liquid–Liquid Extraction 461 16.2.1.6 QuEChERS 461 16.2.1.7 Microwave‐Assisted Extraction 462 16.2.2 Sample Clean‐Up 462 16.2.2.1 Gel Permeation Chromatography 463 16.2.2.2 Solid‐Phase Extraction 463 16.2.2.3 Dispersive Solid‐Phase Extraction 463 16.3 Separation and Detection 464 16.3.1 Gas Chromatography Coupled to Conventional Detectors and Mass Spectrometry 464 16.3.2 Liquid Chromatography–Mass Spectrometry 465 16.3.3 Ambient Mass Spectrometry 468 16.3.4 Immunoassays 468 16.3.5 Biosensors 469 16.4 Conclusions 469 References 470 17 Chemometrics – Bioinformatics 481 Marina Cocchi, Mario Li Vigni and Caterina Durante 17.1 The Role of Chemometrics in Food Authentication 481 17.1.1 Authenticity Issues 482 17.1.2 Nature and Challenge of Datasets Arising from Fingerprinting Techniques 482 17.2 Methodology 483 17.2.1 Exploratory Data Analysis 484 17.2.1.1 PCA in Practice 488 17.2.2 Classification and Discrimination 489 17.2.2.1 PLS‐DA 492 17.2.2.2 SIMCA 493 17.2.2.3 Assessing Classification Performance 494 17.2.2.4 Assessing Model Dimensionality 495 17.2.2.5 Case Study 496 17.2.3 Multiway Techniques 497 17.2.3.1 An Illustrative Example 500 17.2.4 Assessing Feature Relevance 500 17.2.4.1 PCA Models 500 17.2.4.2 PLS, PLS‐DA Models 503 17.2.4.3 SIMCA Model 506 17.2.5 Data Fusion 506 17.2.5.1 DF Application Example 507 17.2.6 ANN‐Based Methodology 508 17.2.6.1 A Few Hints About ANN Methodology 509 17.2.6.2 A Working Example 511 References 513 18 Conclusions and Prospects 519 Georgios P. Danezis and Constantinos A. Georgiou References 521 Index 527

Autorenportrait

Constantinos A. Georgiou, Agricultural University of Athens, Greece Georgios P. Danezis, Agricultural University of Athens, Greece

Back cover copy

The determination of food authenticity is a vital component of quality control. Its importance has been highlighted in recent years by high-profile cases in the global supply chain such as the European horsemeat and the Chinese melamine scandals, the latter of which led to six fatalities and the hospitalization of thousands of infants. As well as being a safety concern, authenticity is also a quality criterion for food and food ingredients. Consumers and retailers demand that the products they purchase and sell are what they purport to be. This book covers the most advanced techniques used for the authentication of a vast number of products around the world. The reader will be informed about the latest pertinent analytical techniques. Chapters focus on the novel techniques and markers that have emerged in recent years. An introductory section presents the concepts of food authentication, while the second section examines in detail the analytical techniques for the detection of fraud relating to geographical, botanical, species, and processing origin and production methods of food materials and ingredients. Finally, the third section looks at consumer attitudes towards food authenticity, the application of bioinformatics to this field, and the Editor's conclusions and future outlook. Beyond being a reference for researchers working in food authentication, this book will serve as an essential resource for analytical scientists interested in the field and food scientists aiming to appreciate analytical approaches. This book will be a companion to under- and postgraduate students in their studies in food authentication, and will be useful to researchers in universities and research institutions.