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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...
Autores principales: | , , , , , , , , |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
Hindawi Publishing Corporation
2015
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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. |
format | Online Article Text |
id | pubmed-4691458 |
institution | National Center for Biotechnology Information |
language | English |
publishDate | 2015 |
publisher | Hindawi Publishing Corporation |
record_format | MEDLINE/PubMed |
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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