Indika Fernando, Jiangang Fei, Stephen Cahoon, Dugald C Close
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引用次数: 0
Abstract
Food fraud has serious consequences including reputational damage to businesses, health and safety risks and lack of consumer confidence. New technologies targeted at ensuring food authenticity has emerged and however, the penetration and diffusion of sophisticated analytical technologies are faced with challenges in the industry. This review is focused on investigating the emerging technologies and strategies for mitigating food fraud and exploring the key barriers to their application. The review discusses three key areas of focus for food fraud mitigation that include systematic approaches, analytical techniques and package-level anti-counterfeiting technologies. A notable gap exists in converting laboratory based sophisticated technologies and tools in high-paced, live industrial applications. New frontiers such as handheld laser-induced breakdown spectroscopy (LIBS) and smart-phone spectroscopy have emerged for rapid food authentication. Multifunctional devices with hyphenating sensing mechanisms together with deep learning strategies to compare food fingerprints can be a great leap forward in the industry. Combination of different technologies such as spectroscopy and separation techniques will also be superior where quantification of adulterants are preferred. With the advancement of automation these technologies will be able to be deployed as in-line scanning devices in industrial settings to detect food fraud across multiple points in food supply chains.
期刊介绍:
Critical Reviews in Food Science and Nutrition serves as an authoritative outlet for critical perspectives on contemporary technology, food science, and human nutrition.
With a specific focus on issues of national significance, particularly for food scientists, nutritionists, and health professionals, the journal delves into nutrition, functional foods, food safety, and food science and technology. Research areas span diverse topics such as diet and disease, antioxidants, allergenicity, microbiological concerns, flavor chemistry, nutrient roles and bioavailability, pesticides, toxic chemicals and regulation, risk assessment, food safety, and emerging food products, ingredients, and technologies.