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- Food fingerprints: a valuable tool to monitor food authenticity and safetyPublication . Medina, Sonia; Pereira, Jorge A.; Silva, Pedro; Perestrelo, Rosa; Câmara, José S.In recent years, food frauds and adulterations have increased significantly. This practice is motivated by fast economical gains and has an enormous impact on public health, representing an important issue in food science. In this context, this review has been designed to be a useful guide of potential biomarkers of food authenticity and safety. In terms of food authenticity, we focused our attention on biomarkers reported to specify different botanical or geographical origins, genetic diversity or production systems, while at the food safety level, molecular evidences of food adulteration or spoilage will be highlighted. This report is the first to combine results from recent studies in a format that allows a ready overview of metabolites (<1200 Da) and potentially molecular routes to monitor food authentication and safety. This review has therefore the potential to unveil important aspects in food adulteration and safety, contributing to improve the current regulatory frameworks.
- Current trends and recent advances on food authenticity technologies and chemometric approachesPublication . Medina, Sonia; Perestrelo, Rosa; Silva, Pedro; Pereira, Jorge A. M.; Câmara, José S.Background: Food frauds and counterfeit products produced to obtain economic advantages have become a growing concern over the last decade. The assessment of food safety and authenticity constitute a powerful tool to mitigate this problem and protect public health. Nevertheless, the growing sophistication of fraudulent practices requires a continuous update and improvement of the analytical methodologies. Scope and approach: In this context, the advances and novel techniques and chemometric approaches reported since 2016 are discussed regarding their potential use in food authentication. This review details the main analytical techniques applied in the extraction, detection and identification of metabolites to obtain food fingerprints, emphasizing the advantages and drawbacks of each approach with practical examples. Additionally, the current legislation on food authentication has also been revised. Key findings and conclusions: GC-MS, LC- q-TOF-MS and NMR followed by PCA and PLS-DA are the most often reported analytical methodologies to discriminate between authentic and non-authentic foodstuffs using chemical fingerprints. More recently, novel and promising statistical methods with high classification power (DDSIMCA, OO-SIMCA, BPR, k-NN, among others) are being already applied. Overall, the development of nondestructive, on-siteandreal-time analyticalprocedures abletodeliverfastandunambiguous foodauthentication results will continue to be the goal driving food research.