Advances in Food Diagnostics (eBook)

Fidel Toldrá, Leo M. L. Nollet (Herausgeber)

eBook Download: PDF

2017 | 2. Auflage
John Wiley & Sons (Verlag)
978-1-119-10589-3 (ISBN)

Infos

Still the most up-to-date, comprehensive, and authoritative book on food diagnostics available

Featuring seven entirely new chapters, the second edition of this critically acclaimed guide has been extensively revised and updated. Once again delivering food professionals the latest advances in food diagnostics and analysis, the book approaches the topic in several different ways: reviewing novel technologies to evaluate fresh products; describing and analysing in depth specific modern diagnostics; providing analyses of data processing; and discussing global marketing, with insights into future trends. 

Written by an international team of experts, this volume not only covers most conventional lab-based analytical methods, but also focuses on leading-edge technologies which are being or are about to be introduced.

Advances in Food Diagnostics, Second Edition:

• Covers ultrasound, RMN, chromatography, electronic noses, immunology, GMO detection and microbiological and molecular methodologies for rapid detection of pathogens
• Explores the principles and applications of immunodiagnostics in food safety and the use of molecular biology to detect and characterize foodborne pathogens
• Includes DNA-based and protein-based technologies to detect and identify genetically-modified food or food components
• Focuses on the translation of diagnostics tests from bench to the market in order to illustrate the benefits to the food industry
• Provides an overview of the business end of food diagnostics; identifying the markets, delineating the sellers and the buyers, comparing current technology with traditional methods, certifying operations and procedures, and analysing diagnostic devices within the food and related industries

This is an indispensable resource for food scientists, food quality analysts, food microbiologists and food safety professionals. It also belongs on the reference shelves of labs conducting food diagnostics for the analysis of the sensory, quality and safety aspects of food. 

FIDEL TOLDRÁ, PhD, is a Research Professor at the Department of Food Science, Instituto de Agroquímica y Tecnología de Alimentos (CSIC), Spain. He serves as European Editor of Trends in Food Science and Technology. His research interests are devoted to food biochemistry and analysis, especially focused on foods of animal origin.

LEO M.L. NOLLET, PhD, is a retired professor of University College Ghent, Belgium. His research interests are in the domain of food analysis, chromatography, and analysis of environmental parameters.

Inhalt

Cover 1
Title Page 5
Copyright 6
Dedication 7
Contents 9
List of Contributors 19
Preface 25
Chapter 1 Assuring Safety and Quality along the Food Chain 27
1.1 Quality and safety: issues 27
1.2 Tracking and tracing through chains and networks 28
1.3 Food safety – the baseline 29
1.4 Food quality – delivery concepts 30
1.5 Quality programs – steps towards sector quality agreements 31
1.5.1 Overview 31
1.5.2 A closed system concept – the case of IKB 32
1.5.3 An open sector system concept – the case of Q& S
1.5.4 Trade initiatives 33
1.6 The information challenge 33
1.6.1 Information clusters 33
1.6.2 Organisational alternatives 35
1.6.3 Data ownership and data markets 36
1.6.4 Added value of emerging information infrastructures 36
1.7 Conclusion 36
References 37
Chapter 2 Methodologies for Improved Quality Control Assessment of Food Products 39
2.1 Introduction 39
2.2 Use of FT-IR spectroscopy as a tool for the analysis of polysaccharide food additives 40
2.2.1 Identification of polysaccharide food additives by FT-IR spectroscopy 42
2.2.2 Influence of hydration on FT-IR spectra of food additive polysaccharides 46
2.3 Use of outer product (OP) and orthogonal signal correction (OSC) PLS1 regressions in FT-IR spectroscopy for quantification purposes of complex food sample matrices 49
2.3.1 Outer product (OP)-PLS1 regression applied to the prediction of the degree of methylesterification of pectic polysaccharides in extracts of olive and pear pulps 49
2.3.2 Orthogonal signal correction (OSC)-PLS1 regression applied to white and red wine polymeric material extracts 55
2.4 Screening and distinction of coffee brews based on headspace – solid phase microextraction combined with gas chromatography in tandem with principal component analysis (HS-SPME/GC-PCA) 59
2.5 Comprehensive two-dimensional gas chromatography (GC × GC) combined with time-of-flight mass spectrometry (ToFMS) as a powerful tool for food products analysis 64
2.5.1 GC × GC-ToFMS principles and advantages 64
2.5.2 Beer volatile profiling by HS-SPME/GC × GC-ToFMS 67
2.6 Study of cork (from Quercus suber L.) – wine model interactions based on voltammetric multivariate analysis 70
2.6.1 Evaluation of the voltammetric analysis in what concerns the cyclic and square wave technique 72
2.6.2 Cyclic voltammetric analysis for cork classification 75
2.7 Concluding remarks 78
References 78
Chapter 3 Developments in Electronic Noses for Quality and Safety Control 89
3.1 Introduction 89
3.2 Overview of classical techniques for food quality testing 91
3.2.1 Chromatographic techniques 96
3.2.2 Spectroscopic techniques 96
3.2.3 Imaging techniques 100
3.2.4 Biological techniques 101
3.3 Electronic Nose 101
3.3.1 Various definitions of eNose reported in literature 101
3.3.2 Aroma as biomarker 102
3.4 Instrumentation of eNose (Loutfi et al., 2015) 103
3.4.1 Sampling system 103
3.4.1.1 Analytical distillation methods 104
3.4.1.2 Headspace analysis methods (HS) 104
3.4.1.3 Direct extraction methods 104
3.4.2 Detection system (Loutfi et al., 2015) 104
3.4.2.1 Types of chemical sensors for gaseous environment 104
3.4.3 Data processing system 105
3.5 Recent developments in electronic nose applications for food quality 105
3.5.1 Meat 105
3.5.2 Milk 106
3.5.3 Fish and seafood 107
3.5.4 Fruits and vegetables 108
3.5.5 Adulterants 109
3.5.6 Beverages 110
3.5.6.1 Non-alcoholic beverages 110
3.5.6.2 Alcoholic beverages 110
3.6 Conclusion 111
References 111
Chapter 4 Proteomics and Peptidomics as Tools for Detection of Food Contamination by Bacteria 123
4.1 Introduction 123
4.2 Bacteria as food-borne pathogens 124
4.3 Gram-positive bacteria 127
4.4 Gram-negative bacteria 132
4.5 Bacterial toxins 136
4.5.1 Endotoxins 136
4.5.2 Exotoxins 137
4.6 Detection of bacterial contamination in food 140
4.6.1 Omics methods for detection of bacteria 142
4.6.1.1 Proteomic and peptidomic methods 142
4.6.1.2 Affinity-based methods 143
4.6.1.3 Mass spectrometry-based methods 146
4.7 Analysis of bacterial toxins 147
4.8 Conclusions 152
4.9 Acknowledgements 153
References 153
Chapter 5 Metabolomics in Assessment of Nutritional Status 165
5.1 Introduction 165
5.2 Usability of metabolomics in nutrition sciences 165
5.3 The metabolite complement in human studies 166
5.4 Metabolomics within the analysis of relationship between diet and health 167
5.5 Individual differences in metabolic and nutritional phenotype 168
5.6 Assessment of nutritional status, example studies 169
5.6.1 Malnutrition 169
5.6.2 Deficiencies in particular nutrients 171
References 174
Chapter 6 Rapid Microbiological Methods in Food Diagnostics 179
6.1 Introduction 179
6.1.1 Why the need for rapid methods – their benefits and potential limitations 179
6.2 Quantitative vs qualitative 180
6.3 Culture dependent vs independent 180
6.4 Automation and multi-pathogen detection 181
6.5 Separation and concentration 182
6.5.1 Filtration 182
6.5.2 Stomacher 182
6.5.3 Pulsifier 183
6.6 Rapid methods that are currently in the market 183
6.6.1 Microscopic-based 183
6.6.1.1 DEFT – direct epifluorescent filter technique 183
6.6.1.2 FISH – fluorescent in situ hybridisation 184
6.6.1.3 Live dead assay 184
6.6.1.4 Enzyme-linked immunosorbent assay (ELISA) 185
6.6.1.5 MALDI-TOF MS 185
6.6.1.6 Flow cytometry 186
6.6.1.7 Solid phase cytometry 187
6.6.2 Metabolism-based detection 187
6.6.2.1 Head space analysis 188
6.6.3 Luminescence-based 188
6.6.3.1 Bioluminescence/ATP detection 188
6.6.4 Immunological/ serological based 189
6.6.4.1 Antibody-based latex agglutination assay 189
6.6.4.2 Immunoprecipitation 189
6.6.4.3 Immunomagnetic separation (IMS) 189
6.6.5 Nucleic acid-based (molecular) 190
6.6.5.1 DNA microarrays 190
6.6.5.2 DNA colony hybridisation 191
6.6.5.3 Polymerase chain reaction (PCR) 192
6.6.5.4 Nested PCR 193
6.6.5.5 Loop-mediated isothermal amplification (LAMP) 193
6.6.5.6 Real-time PCR 193
6.6.5.7 Quantitative PCR (qPCR) 194
6.6.5.8 Digital PCR 194
6.6.5.9 Droplet digital PCR 195
6.6.5.10 16S Riboprinting 195
6.6.6 Next-generation technologies 195
6.6.7 Immunosensors or biosensors 196
6.6.7.1 Electronic nose sensors 196
6.6.7.2 Mass-sensitive biosensors 196
6.6.7.3 Surface plasmon resonance (SPR) 197
6.6.7.4 Raman and Fourier transform spectroscopy 197
6.6.7.5 Fourier transform infrared spectroscopy (FTIR) 197
6.6.7.6 Fibre optic biosensor 198
6.6.7.7 Aptamer-based biosensors 198
6.6.7.8 Nanotechnology for pathogen detection 198
6.7 Conclusion 199
References 199
Chapter 7 Molecular Technologies for the Detection and Characterisation of Food-Borne Pathogens 213
7.1 Introduction 213
7.2 Hybridisation-based methods 214
7.2.1 DNA hybridisation methods 214
7.2.2 RNA hybridisation methods 215
7.2.2.1 Fluorescent in situ hybridisation (FISH) 215
7.2.3 DNA microarrays 215
7.3 Nucleic acid amplification methods 216
7.3.1 Polymerase chain reaction 216
7.3.1.1 Real-time PCR 216
7.3.1.2 Quantitative PCR 218
7.3.1.3 Multiplex PCR 218
7.3.2 RNA-based amplification assays 219
7.3.2.1 Reverse transcriptase polymerase chain reaction 219
7.3.2.2 Viability dyes in RT-PCR 219
7.3.3 Isothermal amplification 220
7.3.3.1 Loop-mediated isothermal amplification (LAMP) 220
7.3.3.2 Nucleic acid sequence-based amplification (NASBA) 220
7.4 Molecular characterisation methods 221
7.4.1 Pulse field gel electrophoresis (PFGE) 221
7.4.2 Amplified fragment length polymorphism (AFLP) 221
7.4.3 Restriction fragment length polymorphism (RFLP) 222
7.4.4 Multi-locus variable-number tandem repeat analysis (MLVA) 222
7.4.5 Multi-locus sequence typing (MLST) 222
7.4.6 Whole genome sequencing (WGS) 223
7.5 Conclusion 224
References 224
Chapter 8 DNA-based Detection of GM Ingredients 231
8.1 Introduction 231
8.2 Analysis of GMO 231
8.2.1 Sampling and DNA extraction 232
8.2.2 Choice of target sequences 233
8.2.3 Conventional end-point PCR 234
8.2.4 Real-time PCR 234
8.2.5 Digital PCR 236
8.2.6 Multiplex approaches 238
8.3 Quantification of GMOs 241
8.4 Validation 243
8.5 Challenges in GMO detection 244
8.5.1 Influences of food composition and processing 244
8.5.2 Copy numbers 245
8.5.3 Certified reference material 245
8.5.4 Sequence information 246
8.5.5 Stacked events 246
8.5.6 GM animals 247
8.6 Outlook 247
References 248
Chapter 9 Enzyme-based Sensors 257
9.1 Introduction to enzymatic biosensors 257
9.2 Types of transducers 261
9.3 Enzymatic biosensors and the food industry 264
9.4 Biosensors for the analysis of main food components 265
9.4.1 Sugars 265
9.4.2 Acids 267
9.4.3 Amino acids 268
9.4.4 Alcohols 269
9.5 Biosensors for contaminants 270
9.5.1 Pesticides 270
9.5.2 Heavy metals 271
9.6 Food freshness indicators, antinutrients and additives 272
9.7 Future perspectives 273
References 274
Chapter 10 Immunology-based Biosensors 277
10.1 Introduction 277
10.2 Antibodies and biosensors 277
10.2.1 Immunochemiluminescence biosensors 278
10.2.2 Site-directed antibody immobilisation techniques for immunosensors 279
10.2.3 Label-free arrayed imaging reflectometry (AIR) detection platform 281
10.3 Immunoassays for detection of microorganisms 281
10.4 Immunosensors and cancer biomarkers-immunoarrays 285
10.4.1 Microfluidic paper-based analytical devices (mPADs) 286
References 287
Chapter 11 Graphene and Carbon Nanotube-Based Biosensors for Food Analysis 295
11.1 Introduction 295
11.2 Biosensing devices based on graphene and CNTs and their applications in food analysis 296
11.3 Future trends and prospects 300
References 301
Chapter 12 Nanoparticles-Based Sensors 305
12.1 Introduction 305
12.2 Nanoparticles for sensor technology 306
12.2.1 Electrochemical techniques 307
12.2.2 Spectroscopic techniques 309
12.2.3 Nanoparticles characterisation 311
12.3 Nanoparticles-based sensors: applications 312
12.3.1 Nanoparticles based-sensors for pesticides detection in foods 313
12.3.2 Nanoparticles-based sensors for antibiotics, growth enhancers and other veterinary drugs detection in foods 313
12.3.3 Nanoparticles based-sensors for mycotoxins detection in foods 315
12.3.4 Nanoparticles based-sensors for microorganisms’ detection in foods 316
12.3.5 Nanoparticles-based sensors for detecting food valuable constituents 317
12.3.6 Nanoparticles based-sensors for detecting food contaminants and adulterations 318
12.3.7 Nanoparticles-based sensors for detecting food dyes/additives 320
12.3.8 Nanoparticles based-sensors for detecting metal ions in foods 323
12.4 Conclusions and future trends 324
References 325
Chapter 13 New Technologies for Nanoparticles Detection in Foods 331
13.1 Introduction 331
13.2 Nanoparticle properties and applications in food industry 332
13.2.1 Preparation of nanoparticles 332
13.2.1.1 Top-down strategy 332
13.2.1.2 Bottom-up strategy 333
13.2.2 Properties of nanoparticles 334
13.2.2.1 Organic nanoparticles 335
13.2.2.2 Inorganic nanoparticles 336
13.2.2.3 Combined nanoparticles 338
13.2.3 Applications of nanoparticles in food industry 338
13.2.3.1 Food functionalisation 339
13.2.3.2 Food packaging and quality preservation 341
13.3 Toxicity of food-related nanoparticles 343
13.3.1 Biological fate of ingested nanoparticles 343
13.3.2 Toxicity studies of engineered nanoparticles 344
13.4 Methods of nanoparticle detection in food 347
13.4.1 Direct visualisations of nanomaterials 348
13.4.2 Measurement of nanoparticles by light-scattering methods 349
13.4.3 Electrochemical methods in nanoparticle analysis 353
13.4.4 Food monitoring and safety controls 355
13.5 Conclusion 356
13.6 Acknowledgments 356
References 356
Chapter 14 Rapid Liquid Chromatographic Techniques for Detection of Key (Bio)chemical Markers 369
14.1 Introduction 369
14.2 The fundamentals of liquid chromatography 370
14.2.1 Adsorption HPLC 370
14.2.2 Ion exchange HPLC 370
14.2.3 Size exclusion HPLC 371
14.2.4 Partition HPLC 371
14.3 Advances in modern HPLC 372
14.4 Analysis of biochemical markers: applications for nutritional quality 373
14.4.1 Amino acids 373
14.4.2 Carbohydrate and carboxylic acids 374
14.4.3 Vitamins 376
14.4.4 Minerals and trace elements 378
14.4.5 Antioxidants 378
14.5 Analysis of biochemical markers: applications for food quality 380
14.5.1 Biochemical compounds 380
14.5.1.1 Amino acids 380
14.5.1.2 Nucleotides and nucleosides 380
14.5.2 Additives 381
14.5.3 Markers for process control 382
14.6 Analysis of biochemical markers: applications for the detection of food adulterations 382
14.7 Analysis of biochemical markers: applications for food safety 383
14.7.1 Biochemical compounds 383
14.7.2 Veterinary drug residues in foods of animal origin 385
14.7.3 Antibiotic residues in foods of animal origin 386
14.7.4 Other residues 387
References 388
Chapter 15 Olfactometry Detection of Aroma Compounds 405
15.1 Introduction 405
15.2 Extraction of volatile compounds from foods for GC-olfactometry analysis (GC-O) 406
15.3 Olfactometry techniques 408
15.3.1 Methodologies 408
15.3.1.1 Dilution analysis method 409
15.3.1.2 Detection frequency method 409
15.3.1.3 Direct intensity method 414
15.3.2 Use of GC-O methodologies 414
15.4 Applications of GC-O in food industry 415
15.4.1 Identification of key aroma compounds in different foods 415
15.4.2 Identification of off-flavours for quality control 418
15.4.3 Application of GC-O to production processes 419
15.4.4 Application of GC-O to reformulation of food aromas 421
15.5 Conclusions 421
15.6 Acknowledgements 422
References 422
Chapter 16 Data Handling 427
16.1 Introduction 427
16.2 Data collection 428
16.3 Data display 429
16.4 Process monitoring and quality control 443
16.5 Three-way PCA 443
16.6 Classification 446
16.7 Modelling 449
16.8 Calibration 450
16.9 Variable selection 452
16.10 Conclusion: future trends and the advantages and disadvantages of chemometrics 454
Chapter 17 Automated Sampling Procedures 457
17.1 Introduction 457
17.2 Extraction techniques for sample preparation 458
17.2.1 Extraction from liquid samples 458
17.2.1.1 Liquid-liquid extraction 459
17.2.1.2 Solvent microextraction (SME) 459
17.2.1.3 Solid-phase extraction (SPE) 466
17.2.2 Extraction from solid samples 472
17.2.2.1 Matrix solid phase dispersion (MSPD) 472
17.2.2.2 Pressurised liquid extraction (PLE) 474
17.2.2.3 Super-heated water extraction (SHWE) 475
17.2.2.4 Supercritical fluid extraction (SFE) 475
17.2.2.5 Microwave- and ultrasound-assisted extraction 477
Chapter 18 The Market for Diagnostic Devices in the Food Industry 491
18.1 Introduction 491
18.2 Food diagnostics 492
18.3 Product composition 492
18.3.1 Physical hazards 494
18.3.2 Biological hazards 494
18.3.3 Chemical hazards 494
18.3.3.1 Metals 494
18.3.3.2 Pesticides 495
18.3.3.3 Organic contaminants 495
18.3.3.4 Allergens 495
18.3.4 Metabolites 496
18.3.5 Desired product constituents 496
18.3.6 Source of constituents 496
18.4 Product structure 497
18.4.1 Viscosity 497
18.4.2 Air/gas 497
18.4.3 Crystal size 498
18.5 Influence of processing on product composition 498
18.5.1 Reactions between naturally present substances in food 498
18.5.2 Contamination with cleaning and disinfection agents 499
18.6 Processing parameters 499
18.6.1 General 500
18.6.2 Flow rate and velocity distribution/temperature and temperature distribution 500
18.6.3 Droplet, bubble, crystal size and distribution 501
18.6.4 Additional parameters for high-pressure processing 501
18.6.5 Pulsed electric field (PEF) processing 501
18.7 Packaging parameters 502
18.7.1 Sterility testing 503
18.8 Conclusion 503
References 504
Index 505
EULA 528

Produkt-Details

• Erscheint lt. Verlag: 26.6.2017
• Sprache: englisch
• Themenwelt: Naturwissenschaften ► Biologie
• Themenwelt: Naturwissenschaften ► Chemie
• Themenwelt: Technik ► Lebensmitteltechnologie
• Themenwelt: Weitere Fachgebiete ► Land- / Forstwirtschaft / Fischerei
• Schlagworte: advances in food diagnostics • Chemie • Chemistry • dna-based technologies for detecting genetically modified food • electronic nose for food quality and safety • Food Analysis • food analysis chromatography • food analysis rapid detection of pathogens • Food Biochemistry • Food chemistry • food diagnosic tests • food diagnostic hardware • food diagnostics • food diagnostic software • food diagnostic technologies • food diagnostic tests • Food Quality Assurance • food safety analysis • food safety testing • Food Science & Technology • GMO detection • immunodiagnosics in food safety • Lebensmittelchemie • Lebensmittelforschung u. -technologie • Lebensmittel / Qualitätskontrolle • microbiological methodologies in food analysis • molecular biology to detect and characterize foodborne pathogens • molecular methodologies in food diagnosis • nmr for food quality • Qualitätssicherung in der Chemie • Quality assurance • trends in food diagnostics • ultrasound analysis in food diagnostics • ultrasound for food quality assurance
• ISBN-10: 1-119-10589-7 / 1119105897
• ISBN-13: 978-1-119-10589-3 / 9781119105893