Authenticity of dairy products has become an urgent issue for producers, researchers, governments, consumers and so on due to the increase of falsification procedures inducing lost large of money as well as the confidence of consumers. The determination of the authenticity and the detection of adulteration of milk and dairy products have been determined by several analytical techniques (e.g., physico-chemical, sensory, chromatography, and so on). Although these methods are considered as the reference ones, they required sophisticated analytical equipment's and skilled operators; they are also time consuming and need both the purchase and disposal of chemical reagents. Therefore, there is a need to find cheap and fast methods for the determination of the authenticity and the detection of adulteration of these products. Thus, spectroscopic techniques such as fluorescence spectroscopy, near infrared (NIR), mid infrared (MIR), nuclear magnetic resonance (NMR), among others, in combination with multivariate data analysis methods could be considered helpful tools in this domain. The advantages and disadvantages of each technique will be also discussed in this review.

Analytical methods coupled with chemometric tools for determining the authenticity and detecting the adulteration of dairy products: A review

The main elemental constituents (H, C, N, O, and S) of bio-organic material have different stable isotopes (2 H, 1 H; 13 C,12 C; 15 N,14 N; 18 O,17 O,16 O; 36 S, 34 S, 33 S, and 32 S). Isotopic ratios can be measured precisely and accurately using dedicated analytical techniques such as isotope ratio mass spectrometry (IRMS). Analysis of these ratios shows potential for assessing the authenticity of food of animal origin. In this review, IRMS analysis of food of animal origin and variability factors related to stable isotope ratios in animals are described. The study also lists examples of application of stable isotope ratio analysis to meat, dairy products, fish, and shellfish and emphasizes the strengths and weaknesses of the technique. Geographical, climatic, pedological, geological, botanical, and agricultural factors affect the stable isotope ratios (SIR) of bio-elements, and SIR variations are ultimately incorporated into animal tissue through eating, drinking, breathing, and exchange with the environment, being recorded in the resulting foods. SIR analysis was capable of determining geographical origin, animal diet, and the production system (such as organic/conventional or wild/farmed) for pork, beef, lamb, poultry, milk, butter, cheese, fish, and shellfish. In the case of the hard PDO (protected designations of origin) cheeses Grana Padano and Parmigiano Reggiano it is also used in real-life situations to assess the authenticity of grated and shredded cheese on the market.

https://onlinelibrary.wiley.com/doi/pdf/10.1111/1541-4337.12219

Stable Isotope Ratio Analysis for Assessing the Authenticity of Food of Animal Origin

Food identification by high performance liquid chromatography fingerprinting and mathematical processing.

In order to identify the geographical origin of pure milk, different proteins and milk water were extracted from pure milk originated from Australia and New Zealand, Germany and France, the USA, and China. Then, δ
 13C and δ
 15N values of the extracted proteins and δ
 2H and δ
 18O values of milk water were determined by element analyzer-isotope ratio mass spectrometry (EA-IRMS). The results indicated that pure milk from these regions could be potentially discriminated by using analyte δ
 13C, δ
 15N, δ
 2H, and δ
 18O. The P value analysis of them was highly significant (P < 0.01) considering the origins. 3D distribution of δ
 13C, δ
 15N, δ
 2H, and δ
 18O can also clearly present regional concentration phenomena according to the regions of pure milk. Therefore, it can be concluded that δ
 13C, δ
 15N, δ
 2H, and δ
 18O analysis could potentially be rapid and routine for origin discrimination of pure milk.

Multi-Element (C, N, H, O) Stable Isotope Ratio Analysis for Determining the Geographical Origin of Pure Milk from Different Regions

Discrimination between Slovenian cow, goat and sheep milk and cheese according to geographical origin using a combination of elemental content and stable isotope data

Determination of organic milk authenticity using carbon and nitrogen natural isotopes

Two new compounds stigmasta-3α-ol-3α-(2′R,3′S)-butane-1′,2′,3′,4′-tetraolyl-2′,3′-dioctadec-9″/9‴-enoyl-4′-octadec-9″″,12″″-dienoate (1) and stigmasta-5-en-3β-ol-3β-(2′R,3′S)-butane-1′,2′,3′,4′-tetraolyl-2′,3′-dioctadec-9″/9‴-enoyl-4′-octadec-9″″,12″″-dienoate (2) along with β-sitosterol-β-D-glucoside were isolated and identified from the heat processed roots of Panax ginseng. The structures of the new compounds were elucidated by 1D and 2D NMR (COSY, HSQC, and HMBC) spectroscopic techniques aided by FAB-MS, ESI FT/MS, and IR spectra.

/pdf/new-steroidal-erythrityl-triesters-from-the-heat-processed-3r2shku5hi.pdf

New Steroidal Erythrityl Triesters from the Heat Processed Roots of Panax ginseng

Effect of acetic acid treatment on isoflavones and carbohydrates in pickled soybean

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Determination of organic milk authenticity using carbon and nitrogen natural isotopes

New Steroidal Erythrityl Triesters from the Heat Processed Roots of Panax ginseng

Effect of acetic acid treatment on isoflavones and carbohydrates in pickled soybean