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Towards a Universal Approach Based on Omics Technologies for the Quality Control of Food

In the last decades, food science has greatly developed, turning from the consideration of food as mere source of energy to a growing awareness on its importance for health and particularly in reducing the risk of diseases. Such vision led to an increasing attention towards the origin and quality of...

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Autores principales: Ferri, Emanuele, Galimberti, Andrea, Casiraghi, Maurizio, Airoldi, Cristina, Ciaramelli, Carlotta, Palmioli, Alessandro, Mezzasalma, Valerio, Bruni, Ilaria, Labra, Massimo
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Hindawi Publishing Corporation 2015
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4691458/
https://www.ncbi.nlm.nih.gov/pubmed/26783518
http://dx.doi.org/10.1155/2015/365794
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author Ferri, Emanuele
Galimberti, Andrea
Casiraghi, Maurizio
Airoldi, Cristina
Ciaramelli, Carlotta
Palmioli, Alessandro
Mezzasalma, Valerio
Bruni, Ilaria
Labra, Massimo
author_facet Ferri, Emanuele
Galimberti, Andrea
Casiraghi, Maurizio
Airoldi, Cristina
Ciaramelli, Carlotta
Palmioli, Alessandro
Mezzasalma, Valerio
Bruni, Ilaria
Labra, Massimo
author_sort Ferri, Emanuele
collection PubMed
description In the last decades, food science has greatly developed, turning from the consideration of food as mere source of energy to a growing awareness on its importance for health and particularly in reducing the risk of diseases. Such vision led to an increasing attention towards the origin and quality of raw materials as well as their derived food products. The continuous advance in molecular biology allowed setting up efficient and universal omics tools to unequivocally identify the origin of food items and their traceability. In this review, we considered the application of a genomics approach known as DNA barcoding in characterizing the composition of foodstuffs and its traceability along the food supply chain. Moreover, metabolomics analytical strategies based on Nuclear Magnetic Resonance (NMR) and Mass Spectroscopy (MS) were discussed as they also work well in evaluating food quality. The combination of both approaches allows us to define a sort of molecular labelling of food that is easily understandable by the operators involved in the food sector: producers, distributors, and consumers. Current technologies based on digital information systems such as web platforms and smartphone apps can facilitate the adoption of such molecular labelling.
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spelling pubmed-46914582016-01-18 Towards a Universal Approach Based on Omics Technologies for the Quality Control of Food Ferri, Emanuele Galimberti, Andrea Casiraghi, Maurizio Airoldi, Cristina Ciaramelli, Carlotta Palmioli, Alessandro Mezzasalma, Valerio Bruni, Ilaria Labra, Massimo Biomed Res Int Review Article In the last decades, food science has greatly developed, turning from the consideration of food as mere source of energy to a growing awareness on its importance for health and particularly in reducing the risk of diseases. Such vision led to an increasing attention towards the origin and quality of raw materials as well as their derived food products. The continuous advance in molecular biology allowed setting up efficient and universal omics tools to unequivocally identify the origin of food items and their traceability. In this review, we considered the application of a genomics approach known as DNA barcoding in characterizing the composition of foodstuffs and its traceability along the food supply chain. Moreover, metabolomics analytical strategies based on Nuclear Magnetic Resonance (NMR) and Mass Spectroscopy (MS) were discussed as they also work well in evaluating food quality. The combination of both approaches allows us to define a sort of molecular labelling of food that is easily understandable by the operators involved in the food sector: producers, distributors, and consumers. Current technologies based on digital information systems such as web platforms and smartphone apps can facilitate the adoption of such molecular labelling. Hindawi Publishing Corporation 2015 2015-12-13 /pmc/articles/PMC4691458/ /pubmed/26783518 http://dx.doi.org/10.1155/2015/365794 Text en Copyright © 2015 Emanuele Ferri et al. https://creativecommons.org/licenses/by/4.0/ This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
spellingShingle Review Article
Ferri, Emanuele
Galimberti, Andrea
Casiraghi, Maurizio
Airoldi, Cristina
Ciaramelli, Carlotta
Palmioli, Alessandro
Mezzasalma, Valerio
Bruni, Ilaria
Labra, Massimo
Towards a Universal Approach Based on Omics Technologies for the Quality Control of Food
title Towards a Universal Approach Based on Omics Technologies for the Quality Control of Food
title_full Towards a Universal Approach Based on Omics Technologies for the Quality Control of Food
title_fullStr Towards a Universal Approach Based on Omics Technologies for the Quality Control of Food
title_full_unstemmed Towards a Universal Approach Based on Omics Technologies for the Quality Control of Food
title_short Towards a Universal Approach Based on Omics Technologies for the Quality Control of Food
title_sort towards a universal approach based on omics technologies for the quality control of food
topic Review Article
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4691458/
https://www.ncbi.nlm.nih.gov/pubmed/26783518
http://dx.doi.org/10.1155/2015/365794
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