Publicação: An integrative review of analytical techniques used in food authentication: a detailed description for milk and dairy products
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CNPQ::CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOS
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In the last three decades, the research in food science and food authentication has
increased due to numerous discoveries about nutritional needs, toxicities of food
components, and the risks associated with improper nutrition and food adulteration. All
research results followed the implementation of specific laws about the food components,
evaluation of authenticity, and geographic origin. This way, the use of suitable analytical
techniques for the identification and quantification of food components, as well as the
detection of adulteration, falsification, deliberate substitution, and mislabeling of foods,
have great importance in the industrial, scientific, and legislative context. This work is an
integrative review of analytical techniques used in food authentication, indicating
advantages and disadvantages as well as perspectives for direct, quick, and simple
applications, guaranteeing the application of quality standards and ensuring food safety
for consumers. Furthermore, this work shows that most previous papers published report
the analysis of natural foods to evaluate the origin (traceability) and industrialized foods
to detect adulterations and fraud. A focus on research to detect adulteration in milk and
dairy products is presented due to the importance of these products in the nutrition of the
world population. The main advances and the analytical approaches for the employ of
modern analytical techniques in the identification and quantification of milk and dairy
products adulterations were discussed, indicating trends and perspectives on food
authentication.
Abstract
In the last three decades, the research in food science and food authentication has
increased due to numerous discoveries about nutritional needs, toxicities of food
components, and the risks associated with improper nutrition and food adulteration. All
research results followed the implementation of specific laws about the food components,
evaluation of authenticity, and geographic origin. This way, the use of suitable analytical
techniques for the identification and quantification of food components, as well as the
detection of adulteration, falsification, deliberate substitution, and mislabeling of foods,
have great importance in the industrial, scientific, and legislative context. This work is an
integrative review of analytical techniques used in food authentication, indicating
advantages and disadvantages as well as perspectives for direct, quick, and simple
applications, guaranteeing the application of quality standards and ensuring food safety
for consumers. Furthermore, this work shows that most previous papers published report
the analysis of natural foods to evaluate the origin (traceability) and industrialized foods
to detect adulterations and fraud. A focus on research to detect adulteration in milk and
dairy products is presented due to the importance of these products in the nutrition of the
world population. The main advances and the analytical approaches for the employ of
modern analytical techniques in the identification and quantification of milk and dairy
products adulterations were discussed, indicating trends and perspectives on food
authentication.
Palavras-chave
Foods Authentication, Foods Geographic Origin, Foods Adulteration, Analytical Detection, Milk and Dairy Products, Autenticação de Alimentos, Origem Geográfica dos Alimentos, Adulteração de Alimentos, Analítica Detecção, Leite e Produtos Lácteos
Citação
FERREIRA, Mariana Martins. An integrative review of analytical techniques used in food authentication: a detailed description for milk and dairy products. 2024. 94 f. Dissertação (Mestrado em Engenharia de Alimentos) - Universidade Federal de Uberlândia, Patos de Minas, 2024. DOI https://doi.org/10.14393/ufu.di.2024.81.
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