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7.4
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Journals
Foods
Special Issues
The Authentication of Food and Beverages Products: Where We Stand
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The Authentication of Food and Beverages Products: Where We Stand

A special issue of Foods (ISSN 2304-8158).

Deadline for manuscript submissions: closed (30 September 2020) | Viewed by 9093

Special Issue Editors

Prof. Dr. Paula Martins-Lopes

E-Mail Website
Guest Editor
1. Department of Genetics and Biotechnology, University of Trás-os-Montes and Alto Douro, 5001-801 Vila Real, Portugal
2. Faculty of Sciences, BioISI – Biosystems & Integrative Sciences Institute Campo Grande, University of Lisboa, C8 bdg, 1749-016 Lisboa, Portugal
Interests: authenticity; olive oil; wine
Dr. Rita Vignani

E-Mail Website
Guest Editor
Department of Life Science, University of Siena, Via Aldo Moro, 2, 53100 Siena, Italy
Interests: molecular markers; food and wine molecular traceability; plant genotyping; beverages

Special Issue Information

Dear Colleagues,

The food market is currently a global market, with food being exchanged all around the world. The retailing food business is becoming more competitive. Alongside it, e-commerce is becoming more widely used by consumers. The result of these worldwide food exchanges are the growing consumers’ concerns with food authenticity, especially when the food products are added-value products associated to a particular denomination, such as the ones defined by a European Regulation, e.g., Protected Denomination of Origin (PDO), or Indication of Geographical Provenance (IGP). Although several regulations have been imposed to control such products, the number of fraudulent practices is increasing, with high repercussions for the good name of such food products. The development of technological approaches to control such products has been arising, allowing to control the two dimensions concerned in a robust authenticity system: geographical provenance and species/varietal/breed composition.

Hence, in this Special Issue, we invite authors to submit cutting-edge research papers or reviews on the application of technological approaches (OMICs; chemical; etc.) suitable to characterize one or both dimensions of a food/beverage authenticity scheme. This Special Issue also aims to give a defined perspective as to where we stand in terms of technological approach to set the basis to implement an authenticity scheme for a given food/beverage product. As part of the current European Smart Specialization strategy in the Agrifood sector, the strengthening of analytical integrated tests in food and beverages may be considered as part of the “Key Enabling Technologies” (KETs), enhancing capacity to deliver innovative, sustainable, and inclusive growth in the agrifood sector.

Prof. Paula Martins-Lopes
Dr. Rita Vignani
Guest Editors

Manuscript Submission Information

Manuscripts should be submitted online at www.mdpi.com by registering and logging in to this website. Once you are registered, click here to go to the submission form. Manuscripts can be submitted until the deadline. All submissions that pass pre-check are peer-reviewed. Accepted papers will be published continuously in the journal (as soon as accepted) and will be listed together on the special issue website. Research articles, review articles as well as short communications are invited. For planned papers, a title and short abstract (about 100 words) can be sent to the Editorial Office for announcement on this website.

Submitted manuscripts should not have been published previously, nor be under consideration for publication elsewhere (except conference proceedings papers). All manuscripts are thoroughly refereed through a single-blind peer-review process. A guide for authors and other relevant information for submission of manuscripts is available on the Instructions for Authors page. Foods is an international peer-reviewed open access semimonthly journal published by MDPI.

Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 2900 CHF (Swiss Francs). Submitted papers should be well formatted and use good English. Authors may use MDPI's English editing service prior to publication or during author revisions.

Keywords

  • Authenticity
  • Molecular and chemical integrated authentication tests
  • Analytical traceability
  • Geographical origin
  • Protection of food products with denomination
  • Protection of beverages with denomination
  • Databases

Published Papers (3 papers)

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Research

16 pages, 5953 KiB  
Article
A Multidisciplinary Fingerprinting Approach for Authenticity and Geographical Traceability of Portuguese Wines
by Rui J. S. Teixeira, Sónia Gomes, Vitorino Malheiro, Leonor Pereira, José R. Fernandes, Alexandra Mendes-Ferreira, Maria E. P. Gomes and Paula Martins-Lopes
Foods 2021, 10(5), 1044; https://doi.org/10.3390/foods10051044 - 11 May 2021
Cited by 8 | Viewed by 2553
Abstract
The interest in developing reliable wine authenticity schemes is a hot-topic, especially for wines with recognized added-value. In order to accomplish this goal, two dimensions need to be considered: the grapevine variety determination and the geographical provenance. The aim of this study was [...] Read more.
The interest in developing reliable wine authenticity schemes is a hot-topic, especially for wines with recognized added-value. In order to accomplish this goal, two dimensions need to be considered: the grapevine variety determination and the geographical provenance. The aim of this study was to develop a multidisciplinary approach applicable to wines from the sub region Melgaço and Monção of the demarcated Vinho Verde region and from the demarcated Douro region. The proposed scheme consists on the use of DNA-based assays to detect Single Nucleotide Polymorphisms (SNPs) on three genes of the anthocyanin pathway (UFGT, F3H and LDOX) coupled with High-resolution melting (HRM) analysis aiming the varietal identification. The Alvarinho wines revealed to have the same haplotype using this marker set, demonstrating its applicability for genetic identification. In addition, to assess their geographical provenance, a multi-elemental approach using Sr and Pb isotopic ratios of wine, soil and bedrock samples was used. The isotopic data suggest a relation between Sr and Pb uptake by vine roots and soil’s texture and clay content, rather than with the whole rock’s isotopic ratios, but also highlights the potential of a discriminating method based on the combination of selected isotopic signatures. Full article
(This article belongs to the Special Issue The Authentication of Food and Beverages Products: Where We Stand)
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13 pages, 3680 KiB  
Article
Lateral Flow Immunoassay to Detect the Addition of Beef, Pork, Lamb, and Horse Muscles in Raw Meat Mixtures and Finished Meat Products
by Elena A. Zvereva, Demid S. Popravko, Olga D. Hendrickson, Natalia L. Vostrikova, Irina M. Chernukha, Boris B. Dzantiev and Anatoly V. Zherdev
Foods 2020, 9(11), 1662; https://doi.org/10.3390/foods9111662 - 13 Nov 2020
Cited by 12 | Viewed by 2665
Abstract
A lateral flow immunoassay for sensitive detection of skeletal troponin I (TnI) as a specific, thermostable marker of muscle tissue was developed. Due to the antibodies’ choice, the assay specifically detects mammalian TnI (in beef, pork, lamb, and horse) but does not detect [...] Read more.
A lateral flow immunoassay for sensitive detection of skeletal troponin I (TnI) as a specific, thermostable marker of muscle tissue was developed. Due to the antibodies’ choice, the assay specifically detects mammalian TnI (in beef, pork, lamb, and horse) but does not detect bird TnI (in chicken or turkey), thus enabling differentiation of these types of raw meat materials. The assay is based on a sandwich format of the analysis using gold nanoparticles as labels. The time of the assay is 15 min, and the TnI detection limit is 25 ng/mL. A buffer solution is proposed for efficient extraction of TnI from muscle tissues and from finished meat products that have undergone technological processing (smoking–cooking–smoking, cooking and smoking). The possibility of detecting beef addition in minced chicken down to 1% was demonstrated. Full article
(This article belongs to the Special Issue The Authentication of Food and Beverages Products: Where We Stand)
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17 pages, 1099 KiB  
Article
Amino Acid Profiles to Differentiate White Wines from Three Autochtonous Galician Varieties
by José Manuel Mirás-Avalos, Yolanda Bouzas-Cid, Emiliano Trigo-Córdoba, Ignacio Orriols and Elena Falqué
Foods 2020, 9(2), 114; https://doi.org/10.3390/foods9020114 - 21 Jan 2020
Cited by 18 | Viewed by 3359
Abstract
Amino acids play a relevant role in wine quality and can allow for classifying wines according to the variety. In this work, the amino acid contents of Albariño, Godello, and Treixadura wines, three autochthonous varieties from Galicia (NW Spain), were determined. During three [...] Read more.
Amino acids play a relevant role in wine quality and can allow for classifying wines according to the variety. In this work, the amino acid contents of Albariño, Godello, and Treixadura wines, three autochthonous varieties from Galicia (NW Spain), were determined. During three consecutive vintages, these varieties were grown on the same vineyard and were harvested at optimum maturity, and the wines were elaborated following the same enological protocol. The identification and quantification of the primary amino acids were carried out by high-performance liquid chromatography with photodiode array detection, after a derivatization. Amino acid contents in these white varieties were within the range of values reported for other European wines, but Treixadura wines showed the highest concentrations, while wines from the Albariño variety showed the lowest contents. Apart from proline, whose concentrations were caused by yeast release, the most abundant amino acids were aspartic acid, glutamic acid, lysine, arginine, asparagine, alanine, and histidine. Principal component analysis separated wines by variety according to their amino acid contents. Full article
(This article belongs to the Special Issue The Authentication of Food and Beverages Products: Where We Stand)
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