An Overview on the Application of Chemometrics Tools in Food Authenticity and Traceability

Hide and seek with falsified medicines: Current challenges and physico-chemical and biological approaches for tracing the origin of trafficked products

The criminal trafficking of falsified medical products is a worldwide, yet still largely overlooked, public health problem. A falsified medicine fraudulently misrepresents its identity, composition and/or source, often being ineffective or toxic for patients. Although techniques have been developed to detect falsified medicines, it remains a challenge to trace where- and by whom- the products are manufactured. We aim to discuss plausible biological and physico-chemical analytical techniques that could reveal information about the origin of medical falsifications. We first provide a brief overview on the prevalence, criminal activities, health impacts and (bio)chemical features of falsified medical products. We then explore diverse laboratory approaches, that are used in food fraud, illicit drug and wildlife trafficking investigations, and discuss how they could be combined and redirected towards tracing falsified medicine origin and hence empowering enforcement to counter this pernicious but neglected global health problem.

Exploring Bahia's coffee diversity: NMR spectroscopy and chemometrics unveil regional variations

Coffee, a globally popular beverage, has Brazil as a leading producer, with Bahia being the fourth largest producer in the country. Within Bahia, the Chapada Diamantina and Vitória da Conquista Plateau micro-regions are renowned for their high-quality gourmet coffees. This study utilized NMR spectroscopy combined with chemometric analysis to compare the chemical compositions of coffee from these regions. The analysis identified significant differences: Vitória da Conquista Plateau coffees had higher intensities for formic acid, fumaric acid, N-methylpyridinium, and methyl nicotinate, whereas Chapada Diamantina coffees showed higher intensities for acrylamide, caffeic acid, and trigonelline. These findings highlight regional variations in organoleptic properties. Classification methods k-NN, SIMCA, and PLS-DA effectively distinguished coffees from these micro-regions, demonstrating the potential of NMR and chemometrics for regional coffee differentiation.

Characterization of the aromatic profile of Ruché wine from Piedmont (Italy) with gas chromatography-mass spectrometry and unsupervised machine learning techniques

BACKGROUND

The volatile composition of Ruché, a red wine produced from a native grape in Piedmont (Italy), was investigated using headspace-solid phase microextraction (SPME) coupled to gas chromatography-mass spectrometry (GC/MS). The main volatile compounds of the wine were identified and quantified. Chemometric techniques were applied to identify features and possible clusters among the different samples.

RESULTS

Forty volatile compounds were unambiguously identified in the 36 wine samples from different producers. The aroma profile was mainly composed of different alcohols and esters but also featured appreciable concentrations of terpenes, aldehydes, and octanoic acid. 2-Methyl benzaldehyde was identified for the first time. A high concentration of isoamyl alcohol significantly contributed to the aroma complexity. Differences between producers are highlighted.

CONCLUSION

The present work is the first report about the volatile profile of Ruché wines investigated by chemometric methods with quantitative results. Multivariate exploratory approaches revealed minor but distinct differences among the studied wines, likely attributable to variations in winemaking procedures. This study could be developed in future by investigating possible differences between wines according to different production vintages. © 2024 The Author(s). Journal of the Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.

Beef Traceability Between China and Argentina Based on Various Machine Learning Models

Beef, as a nutrient-rich food, is widely favored by consumers. The production region significantly influences the nutritional value and quality of beef. However, current methods for tracing the origin of beef are still under development, necessitating effective approaches to ensure food safety and meet consumer demand for high-quality beef. This study aims to establish a classification model for beef origin prediction by analyzing elemental content and stable isotopes in beef samples from two countries. The concentrations of elements in beef were analyzed using ICP-MS and ICP-OES, while the stable carbon isotope ratio was determined using EA-IRMS. Machine learning algorithms were employed to construct classification prediction models. A total of 83 beef samples were analyzed for the concentrations of 52 elements and the stable carbon isotope ratio. The classification accuracy of the PLS-DA model built on these results was 98.8%, while the prediction accuracy was 94.12% for the convolutional neural network (CNN) and 82.35% for the Random Forest algorithm. The PLS-DA model demonstrated higher classification accuracy compared to CNN and Random Forest, with an explanatory power (R2) of 0.924 and predictive ability (Q2) of 0.787. Combining the analysis of 52 elements and the stable carbon isotope ratio with machine learning algorithms enables effective tracing and origin prediction of beef from different regions. Key factors influencing beef origin were identified as Fe, Cs, As, δ13C, Co, V, Sc, Rb, and Ru.

Electroanalytical Approaches to Combatting Food Adulteration: Advances in Non-Enzymatic Techniques for Ensuring Quality and Authenticity

Food adulteration remains a pressing issue, with serious implications for public health and economic fairness. Electroanalytical techniques have emerged as promising tools for detecting food adulteration due to their high sensitivity, cost-effectiveness, and adaptability to field conditions. This review delves into the application of these techniques across various food matrices, including olive oil, honey, milk, alcoholic beverages, fruit juices, and coffee. By leveraging methodologies such as voltammetry and chemometric data processing, significant advancements have been achieved in identifying both specific and non-specific adulterants. This review highlights novel electrodes, such as carbon-based electrodes modified with nanoparticles, metal oxides, and organic substrates, which enhance sensitivity and selectivity. Additionally, electronic tongues employing multivariate analysis have shown promise in distinguishing authentic products from adulterated ones. The integration of machine learning and miniaturization offers potential for on-site testing, making these techniques accessible to non-experts. Despite challenges such as matrix complexity and the need for robust validation, electroanalytical methods represent a transformative approach to food authentication. These findings underscore the importance of continuous innovation to address emerging adulteration threats and ensure compliance with quality standards.

Unraveling the influence of boiling time on aroma generation in Huajiao (Zanthoxylum bungeanum Maxim.) water during boiling through molecular sensory science

Huajiao water (HW) has a wide range of applications in the new food service industry. However, few process and flavor studies have been conducted on HW. The aim of this study was to investigate the effect of boiling process on HW flavor as well as the mechanisms by which important aroma compounds affect the flavor. The results showed that HW-20 min had better flavor quality and typical flavor of Huajiao. Boiling time mainly affected the content of terpenoid, which subsequently affected the overall flavor of HW. Compared to dried Huajiao (DH), HW had significantly lower volatile compounds. Limonene and linalool were abundant volatile compounds in DH and HW. Finally, the potential degradation pathways of limonene and linalool were summarized based on model experiments and isotopic tracer techniques, respectively. This study provided a feasible solution for the investigation of the transformation pathway and the flavor regulation of HW in industry.

75 years of forensic profiling: A critical review

The interest in characterization of drugs abused started in 1948 with the aim of determining the origin of opium. After 75 years there is still a great interest in this approach, called geo-profiling, chemical or forensic profiling in the following decades. Recently chemical attribution signatures (CAS) were proposed by the authors who studied "synthesis precursors and byproducts, impurities, degradation products, and metabolites in various biological matrices" of fentanyl. Forensic profiling evolved during these decades: new analytical approaches were tested and it was applied to more and more products, which threaten the health and security of citizens worldwide. In substances of natural origins (e.g. opium, cannabis and cocaine), it is possible to exploit the great variability of both elements and organic chemical compounds and to study chemical compounds such as reagents and solvents, by-products, and cutting agents used in the production chain. Profiles can be used to classify products from different seizures into groups of similar samples (tactical intelligence) or to determine the origin of samples (strategic intelligence). Chromatographic approaches coupled to mass spectrometry are very common to determine organic profiles, while elemental profiles are obtained by nuclear activation analysis, inductively coupled plasma mass spectrometry or ion beam analysis. A very important role in the field is played by isotope ratio analysis. Approaches to obtain forensic profiles are available also for chemical warfare agents, explosives, illegal medicines, doping agents, supplements, food. Chemometrics can be particularly useful to establish the authenticity of products and for the interpretation of large amount of forensic data. The future of forensic profiling is a challenge for forensic sciences. Organized crime is involved in the manufacturing of a large number of illegal products and forensic profiling is a very powerful tool to support the health of citizens and the administration of justice worldwide.

Rapid and sensitive approaches for detecting food fraud: A review on prospects and challenges

Precise and reliable analytical techniques are required to guarantee food quality in light of the expanding concerns regarding food safety and quality. Because traditional procedures are expensive and time-consuming, quick food control techniques are required to ensure product quality. Various analytical techniques are used to identify and detect food fraud, including spectroscopy, chromatography, DNA barcoding, and inotrope ratio mass spectrometry (IRMS). Due to its quick findings, simplicity of use, high throughput, affordability, and non-destructive evaluations of numerous food matrices, NI spectroscopy and hyperspectral imaging are financially preferred in the food business. The applicability of this technology has increased with the development of chemometric techniques and near-infrared spectroscopy-based instruments. The current research also discusses the use of several multivariate analytical techniques in identifying food fraud, such as principal component analysis, partial least squares, cluster analysis, multivariate curve resolutions, and artificial intelligence.

Comparison of the targeted metabolomics and nutritional quality indices of the probiotic cheese enriched with microalgae

The objective of this study is to evaluate the influence of mixed L. acidophilus LA-5 and enrichment with microalgae (C. vulgaris and A. platensis) on metabolomic formation in a brined cheese matrix. Microbiological, compositional, and metabolomic characterization were investigated during the ripening. It was found that the nutritional quality indices of the samples were based on amino acid and fatty acid characterization. Fifty-six metabolomics including fatty acids, amino acids, organic acids, minerals, and vitamins were detected using the HPLC-DAD, GC-MS, and ICP-OES-based methods. The results indicated that the enrichment with probiotic strain and microalgae led to an increase in the nutritional quality indices such as EAAI, NI, BV, MUFA/SFA, h/H, and DFA. The chemometric analysis (e.g. HCA and PCA) presented the variance between the cheese samples based on their attributes. The identification of cheese metabolomics throughout the ripening could be used for a better understanding of the functional ingredients-cheese matrix relationships and as a directive approach for novel dairy products in other metabolomic-related studies.

Advancing Mycotoxin Detection in Food and Feed: Novel Insights from Surface-Enhanced Raman Spectroscopy (SERS)

The implementation of low-cost and rapid technologies for the on-site detection of mycotoxin-contaminated crops is a promising solution to address the growing concerns of the agri-food industry. Recently, there have been significant developments in surface-enhanced Raman spectroscopy (SERS) for the direct detection of mycotoxins in food and feed. This review provides an overview of the most recent advancements in the utilization of SERS through the successful fabrication of novel nanostructured materials. Various bottom-up and top-down approaches have demonstrated their potential in improving sensitivity, while many applications exploit the immobilization of recognition elements and molecular imprinted polymers (MIPs) to enhance specificity and reproducibility in complex matrices. Therefore, the design and fabrication of nanomaterials is of utmost importance and are presented herein. This paper uncovers that limited studies establish detection limits or conduct validation using naturally contaminated samples. One decade on, SERS is still lacking significant progress and there is a disconnect between the technology, the European regulatory limits, and the intended end-user. Ongoing challenges and potential solutions are discussed including nanofabrication, molecular binders, and data analytics. Recommendations to assay design, portability, and substrate stability are made to help improve the potential and feasibility of SERS for future on-site agri-food applications.

Nondestructive Metabolomic Fingerprinting: FTIR, NIR and Raman Spectroscopy in Food Screening

In recent years, there has been renewed interest in the maintenance of food quality and food safety on the basis of metabolomic fingerprinting using vibrational spectroscopy combined with multivariate chemometrics. Nontargeted spectroscopy techniques such as FTIR, NIR and Raman can provide fingerprint information for metabolomic constituents in agricultural products, natural products and foods in a high-throughput, cost-effective and rapid way. In the current review, we tried to explain the capabilities of FTIR, NIR and Raman spectroscopy techniques combined with multivariate analysis for metabolic fingerprinting and profiling. Previous contributions highlighted the considerable potential of these analytical techniques for the detection and quantification of key constituents, such as aromatic amino acids, peptides, aromatic acids, carotenoids, alcohols, terpenoids and flavonoids in the food matrices. Additionally, promising results were obtained for the identification and characterization of different microorganism species such as fungus, bacterial strains and yeasts using these techniques combined with supervised and unsupervised pattern recognition techniques. In conclusion, this review summarized the cutting-edge applications of FTIR, NIR and Raman spectroscopy techniques equipped with multivariate statistics for food analysis and foodomics in the context of metabolomic fingerprinting and profiling.

Current State of Milk, Dairy Products, Meat and Meat Products, Eggs, Fish and Fishery Products Authentication and Chemometrics

Food fraud is a matter of major concern as many foods and beverages do not follow their labelling. Because of economic interests, as well as consumers' health protection, the related topics, food adulteration, counterfeiting, substitution and inaccurate labelling, have become top issues and priorities in food safety and quality. In addition, globalized and complex food supply chains have increased rapidly and contribute to a growing problem affecting local, regional and global food systems. Animal origin food products such as milk, dairy products, meat and meat products, eggs and fish and fishery products are included in the most commonly adulterated food items. In order to prevent unfair competition and protect the rights of consumers, it is vital to detect any kind of adulteration to them. Geographical origin, production methods and farming systems, species identification, processing treatments and the detection of adulterants are among the important authenticity problems for these foods. The existence of accurate and automated analytical techniques in combination with available chemometric tools provides reliable information about adulteration and fraud. Therefore, the purpose of this review is to present the advances made through recent studies in terms of the analytical techniques and chemometric approaches that have been developed to address the authenticity issues in animal origin food products.

Raman Spectroscopy for the Quantitative Analysis of Solid Dosage Forms of the Active Pharmaceutical Ingredient of Febuxostat

Raman spectroscopy has been used to characterize and quantify the solid dosage forms of the commercially available drug febuxostat. For this purpose, different formulations consisting of the febuxostat (API) and excipients with different concentrations of the API are prepared and analyzed by Raman spectroscopy to identify different spectral features related to the febuxostat API and excipients. Multivariate data analysis tools such as principal component analysis (PCA) and partial least-squares regression (PLSR) analysis are used for qualitative and quantitative analyses. PCA has been found to be useful for the qualitative monitoring of various solid dosage forms. PLSR analysis has led to the successful prediction of API concentration in the unknown samples with a sensitivity and a selectivity of 98 and 99%, respectively. Moreover, the root-mean-square error (RMSE) of calibration and validation of the PLSR model has been found to be 2.9033 and 1.35, respectively. Notably, it is found to be very helpful for the comparison between the self-made formulations of febuxostat and commercially available febuxostat tablets (40 and 80 mg) of two different brands (Gouric and Zurig). These results showed that Raman spectroscopy can be a useful and reliable technique for identifying and quantifying the active pharmaceutical ingredient (API) in commercially available solid dosage forms.

Natural complex substances: From molecules to the molecular complexes. Analytical and technological advances for their definition and differentiation from the corresponding synthetic substances

Natural complex substances (NCSs) are a heterogeneous family of substances that are notably used as ingredients in several products classified as food supplements, medical devices, cosmetics and traditional medicines, according to the correspondent regulatory framework. The compositions of NCSs vary widely and hundreds to thousands of compounds can be present at the same time. A key concept is that NCSs are much more than the simple sum of the compounds that constitute them, in fact some emerging phenomena are the result of the supramolecular interaction of the constituents of the system. Therefore, close attention should be paid to produce and characterize these systems. Today many natural compounds are produced by chemical synthesis and are intentionally added to NCSs, or to formulated natural products, to enhance their properties, lowering their production costs. Market analysis shows a tendency of people to use products made with NCSs and, currently, products made with ingredients of natural origin only are not conveniently distinguishable from those containing compounds of synthetic origin. Furthermore, the uncertainty of the current European regulatory framework does not allow consumers to correctly differentiate and identify products containing only ingredients of natural origin. The high demand for specific and effective NCSs and their high-cost offer on the market, create the conditions to economically motivated sophistications, characterized by the addition of a cheap material to a more expensive one, just to increase profit. This type of practice can concern both the addition of less valuable natural materials and the addition of pure artificial compounds with the same structure as those naturally present. In this scenario, it becomes essential for producers of natural products to have advanced analytical techniques to evaluate the effective naturalness of NCSs. In fact, synthetically obtained compounds are not identical to their naturally occurring counterparts, due to the isotopic composition or chirality, as well as the presence of different trace metabolites (since pure substances in nature do not exist). For this reason, in this review, the main analytical tests that can be performed to differentiate natural compounds from their synthetic counterparts will be highlighted and the main analytical technologies will be described. At the same time, the main fingerprint techniques useful for characterizing the complexity of the NCSs, also allowing their identification and quali-quantitative evaluation, will be described. Furthermore, NCSs can be produced through different manufacturing processes, not all of which are on the same level of quality. In this review the most suitable technologies for green processes that operate according to physical extraction principles will be presented, as according to the authors they are the ones that come closest to creating more life-cycle compatible NCSs and that are well suited to the European green deal, a strategy with the aim of transforming the EU into a sustainable and resource-efficient society by 2050.

Special Issue "Advanced Spectroscopy Techniques in Food Analysis: Qualitative and Quantitative Chemometric Approaches"

The globalization of the food market has created a pressing need for food producers to meet the ever-increasing demands of consumers while ensuring adherence to stringent food safety and quality standards [...].

Rapid Sensing: Hand-Held and Portable FTIR Applications for On-Site Food Quality Control from Farm to Fork

Today, one of the world's biggest problems is the assurance of food integrity from farm to fork. Economically motivated food adulteration and food authenticity problems are increasing daily with considerable health and economic effects. Early detection and prevention of food integrity-related problems could be provided by the application of effective on-site food analysis technologies. FTIR spectroscopy coupled with chemometrics can be used for the rapid quality control of a wide variety of food products with fast, high-throughput, accurate and nondestructive analysis advantages. In particular, hand-held and portable FTIR instruments have the potential to surveil food quality and food safety in various critical segments of the food supply chain. In this review, we explore the abilities of hand-held and portable FTIR spectrometers combined with multivariate statistics to conduct a quality evaluation of various food products in terms of food adulteration and authenticity issues. An examination of the literature showed that comparable results were obtained based on detection limits, correlation coefficient (R²) values, standard error values and discrimination power by using both portable/hand-held FTIR spectrometers and benchtop FTIR spectrometers. In conclusion, this review highlights the potential usefulness of portable and hand-held FTIR spectrometers combined with chemometrics for maintaining the food quality through the presentation of various applications that may shed light for on-site food control at any point of the food supply chain.