Dairy products authentication with biomarkers: A comprehensive critical review

Abstract

BackgroundThis review highlights the critical need for innovative biomarkers in authenticating milk and its derivatives to ensure quality, authenticity and safety in the food industry. The limitations of traditional methods in detecting sophisticated adulteration techniques underscore the urgency for advanced solutions. Scope and approachThe review explores biomarker discovery as a promising avenue, utilizing specific molecular indicators to provide credible evidence about the origin, genuineness, and overall quality of milk and its products. It critically examines the challenges and shortcomings of existing authentication methods, emphasizing the necessity for novel biomarkers. The study encompasses various strategies in biomarker discovery, including genomics, proteomics, metabolomics, and other -omics approaches, contextualized within high-throughput technologies. Key findings and conclusionsAssessing potential biomarker sources within milk and dairy, such as intrinsic components, microbial communities, processing markers, and environmental factors, the review rigorously evaluates their applicability, sensitivity, specificity, and practical utility in ensuring authenticity and safety. A critical analysis addresses challenges related to biomarker validation, including standardization, reproducibility, and integration with existing authentication methods. The incorporation of these novel biomarkers holds the promise of reinforcing the authentication process, providing heightened protection against fraudulent practices and strengthening consumer trust and satisfaction within the milk and dairy sector.