Current trends and recent advances on food authenticity technologies and chemometric approaches

Medina, Sonia; Perestrelo, Rosa; Silva, Pedro; Pereira, Jorge A. M.; Câmara, José S.

http://hdl.handle.net/10400.13/2524

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Abstract(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.

Keywords

Food fingerprints Food authentication Legal framework Analytical techniques Chemometric methods . Faculdade de Ciências Exatas e da Engenharia Centro de Química da Madeira

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http://hdl.handle.net/10400.13/2524

Citation

Medina, S., Perestrelo, R., Silva, P., Pereira, J. A., & Câmara, J. S. (2019). Current trends and recent advances on food authenticity technologies and chemometric approaches. Trends in food science & technology.