Omics Technologies: A Strategy to Expedite the Geographical Traceability and Authenticity of Palm Oil

IF 5.3 2区 农林科学 Q1 FOOD SCIENCE & TECHNOLOGY
Nurul Liyana Rozali, Umi Salamah Ramli, Rajinder Singh, Sharifah Nabihah Syed Jaafar, Wolfram Weckwerth, Kamalrul Azlan Azizan, Abrizah Othman
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引用次数: 0

Abstract

The omics approaches, which are made up of many different fields that focus on genomics, proteomics, and metabolomics to understand systems biology, have been implemented to study the traceability and authenticity of various edible oils. Studies using single-omics or integrated multi-omics have helped to explain how metabolites, proteins, and nucleic acids vary in composition. The single-omics studies on the tracking of edible oils can aid in implementing traceability and quality scheme labels such as Protected Designation of Origin (PDO). The use of omics approaches to develop and support the traceability system for palm oil is scarce and new. Palm oil is well-known for its importance in both the food and non-food industries. The increasing global demand for palm oil has led to concerns regarding traceability and authentication among consumers. Traceability and authentication measures are critical components in ensuring the quality and sustainability of palm oil. In order to achieve this, several traceability methods have been introduced throughout the palm oil supply chain. The use of omics approaches can increase the scope of traceability and authenticity to verify the origin and overall production process of palm oil. The purpose of this review is to give an insight into how omics technologies could be helpful as tools to evaluate the traceability and authentication of palm oil.

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来源期刊
Food and Bioprocess Technology
Food and Bioprocess Technology 农林科学-食品科技
CiteScore
9.50
自引率
19.60%
发文量
200
审稿时长
2.8 months
期刊介绍: Food and Bioprocess Technology provides an effective and timely platform for cutting-edge high quality original papers in the engineering and science of all types of food processing technologies, from the original food supply source to the consumer’s dinner table. It aims to be a leading international journal for the multidisciplinary agri-food research community. The journal focuses especially on experimental or theoretical research findings that have the potential for helping the agri-food industry to improve process efficiency, enhance product quality and, extend shelf-life of fresh and processed agri-food products. The editors present critical reviews on new perspectives to established processes, innovative and emerging technologies, and trends and future research in food and bioproducts processing. The journal also publishes short communications for rapidly disseminating preliminary results, letters to the Editor on recent developments and controversy, and book reviews.
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