Abstract
Animal origin food products, including fish and seafood, meat and poultry, milk and dairy foods, and other related products play significant roles in human nutrition. However, fraud in this food sector frequently occurs, leading to negative economic impacts on consumers and potential risks to public health and the environment. Therefore, the development of analytical techniques that can rapidly detect fraud and verify the authenticity of such products is of paramount importance. Traditionally, a wide variety of targeted approaches, such as chemical, chromatographic, molecular, and protein-based techniques, among others, have been frequently used to identify animal species, production methods, provenance, and processing of food products. Although these conventional methods are accurate and reliable, they are destructive, time-consuming, and can only be employed at the laboratory scale. On the contrary, alternative methods based mainly on spectroscopy have emerged in recent years as invaluable tools to overcome most of the limitations associated with traditional measurements. The number of scientific studies reporting on various authenticity issues investigated by vibrational spectroscopy, nuclear magnetic resonance, and fluorescence spectroscopy has increased substantially over the past few years, indicating the tremendous potential of these techniques in the fight against food fraud. It is the aim of the present manuscript to review the state-of-the-art research advances since 2015 regarding the use of analytical methods applied to detect fraud in food products of animal origin, with particular attention paid to spectroscopic measurements coupled with chemometric analysis. The opportunities and challenges surrounding the use of spectroscopic techniques and possible future directions will also be discussed.
Highlights
IntroductionConsumers have become more concerned about the quality and safety of food products and have become keenly interested in knowing more about food authenticity and food fraud
In recent years, consumers have become more concerned about the quality and safety of food products and have become keenly interested in knowing more about food authenticity and food fraud.In other words, consumers demand more complete information about their food, including what they are really buying, where the food comes from, and when and how it was produced
Different research studies have been conducted with the aim of developing analytical approaches suitable for the detection of this illicit practice, as in the case discussed by Varrà and co-authors, where irradiated and non-irradiated sausages were discriminated by NIR spectroscopy coupled with orthogonal partial least square–discriminant analysis (OPLS-DA) [246]
Summary
Consumers have become more concerned about the quality and safety of food products and have become keenly interested in knowing more about food authenticity and food fraud. It can be noticed that a huge amount of studies dealing with authenticity and detection of fraud in fish, meat, milk, honey, and eggs has been published in recent years; the number of published works increased from 530 between 2010 and 2014 to 1000 between 2015 and 2019 (Figure 2a). To the best of our knowledge, this review paper recentis studies a wide range analytical methods to authenticate meat, milk, to honey, the first on to combine resultsoffrom recent studies on aapplied wide range of analytical fish, methods applied and egg, as well as their products.
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