Authentication of berries and berry-based food products
|Author:||Salo, Heikki M.1; Nguyen, Nga1; Alakärppä, Emmi1;|
1Ecology and Genetics Research Unit, University of Oulu, Oulu, Finland
2The Natural Resource Research Centre, University of Latvia, Riga, Latvia
3Department of Horticulture, Norwegian Institute of Bioeconomy Research (NIBIO), Ås, Norway
4Department of Arctic and Marine Biology, UiT The Arctic University of Norway, Tromsø, Norway
|Online Access:||PDF Full Text (PDF, 1.5 MB)|
|Persistent link:|| http://urn.fi/urn:nbn:fi-fe2021102051694
Institute of Food Technologists,
|Publish Date:|| 2021-10-20
Berries represent one of the most important and high-valued group of modern-day health-beneficial “superfoods” whose dietary consumption has been recognized to be beneficial for human health for a long time. In addition to being delicious, berries are rich in nutrients, vitamins, and several bioactive compounds, including carotenoids, flavonoids, phenolic acids, and hydrolysable tannins. However, due to their high value, berries and berry-based products are often subject to fraudulent adulteration, commonly for economical gain, but also unintentionally due to misidentification of species. Deliberate adulteration often comprises the substitution of high-value berries with lower value counterparts and mislabeling of product contents. As adulteration is deceptive toward customers and presents a risk for public health, food authentication through different methods is applied as a countermeasure. Although many authentication methods have been developed in terms of fast, sensitive, reliable, and low-cost analysis and have been applied in the authentication of a myriad of food products and species, their application on berries and berry-based products is still limited. The present review provides an overview of the development and application of analytical chemistry methods, such as isotope ratio analysis, liquid and gas chromatography, spectroscopy, as well as DNA-based methods and electronic sensors, for the authentication of berries and berry-based food products. We provide an overview of the earlier use and recent advances of these methods, as well as discuss the advances and drawbacks related to their application.
Comprehensive reviews in food science and food safety
|Pages:||5197 - 5225|
|Type of Publication:||
A1 Journal article – refereed
|Field of Science:||
116 Chemical sciences
1182 Biochemistry, cell and molecular biology
This work was supported by the European Regional Development Fund through Interreg Baltic Sea Region Programme (NovelBaltic project) and Interreg Nord (Natural Wax of Arctic Berries as Our Treasure – WAX project).
© 2021 The Authors. Comprehensive Reviews in Food Science and Food Safety published by Wiley Periodicals LLC on behalf of Institute of Food Technologists. This is an open access article under the terms of the Creative Commons Attribution License, which permits use, distribution and reproduction in any medium, provided the original work is properly cited.