Dairy products authentication with biomarkers: A comprehensive critical review

Kód výsledku v 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>

Nalezeny alternativní kódy

RIV/61989592:15310/24:73628681

Výsledek na webu

<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>

Jazyk výsledku

angličtina

Název v původním jazyce

Dairy products authentication with biomarkers: A comprehensive critical review

Popis výsledku v původním jazyce

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.

Název v anglickém jazyce

Dairy products authentication with biomarkers: A comprehensive critical review

Popis výsledku anglicky

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.

Druh

J_imp - Článek v periodiku v databázi Web of Science

CEP obor

—

OECD FORD obor

40401 - Agricultural biotechnology and food biotechnology

Projekt

Výsledek vznikl pri realizaci vícero projektů. Více informací v záložce Projekty.

Návaznosti

I - Institucionalni podpora na dlouhodoby koncepcni rozvoj vyzkumne organizace

Rok uplatnění

2024

Kód důvěrnosti údajů

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

Název periodika

Trends in Food Science & Technology

ISSN

0924-2244

e-ISSN

1879-3053

Svazek periodika

147

Číslo periodika v rámci svazku

MAY

Stát vydavatele periodika

NL - Nizozemsko

Počet stran výsledku

14

Strana od-do

104445

Kód UT WoS článku

001218278100001

EID výsledku v databázi Scopus

2-s2.0-85188160738