Dairy products authentication with biomarkers: A comprehensive critical review

Result code in IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F61389030%3A_____%2F24%3A00598652" target="_blank" >RIV/61389030:_____/24:00598652 - isvavai.cz</a>

Alternative codes found

RIV/61989592:15310/24:73628681

Result on the web

<a href="https://doi.org/10.1016/j.tifs.2024.104445" target="_blank" >https://doi.org/10.1016/j.tifs.2024.104445</a>

DOI - Digital Object Identifier

<a href="http://dx.doi.org/10.1016/j.tifs.2024.104445" target="_blank" >10.1016/j.tifs.2024.104445</a>

Result language

angličtina

Original language name

Dairy products authentication with biomarkers: A comprehensive critical review

Original language description

Background: This 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 approach: The 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 otheromics approaches, contextualized within high-throughput technologies. Key findings and conclusions: Assessing 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.

Czech name

—

Czech description

—

Type

J_imp - Article in a specialist periodical, which is included in the Web of Science database

CEP classification

—

OECD FORD branch

40401 - Agricultural biotechnology and food biotechnology

Project

Result was created during the realization of more than one project. More information in the Projects tab.

Continuities

I - Institucionalni podpora na dlouhodoby koncepcni rozvoj vyzkumne organizace

Publication year

2024

Confidentiality

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Name of the periodical

Trends in Food Science & Technology

ISSN

0924-2244

e-ISSN

1879-3053

Volume of the periodical

147

Issue of the periodical within the volume

MAY

Country of publishing house

NL - THE KINGDOM OF THE NETHERLANDS

Number of pages

14

Pages from-to

104445

UT code for WoS article

001218278100001

EID of the result in the Scopus database

2-s2.0-85188160738