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Proteomics for Food Authentication




ISBN 9780367205058
Published May 26, 2020 by CRC Press
266 Pages 39 B/W Illustrations

 
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Book Description

Consumers have the right to know what is in the food they are eating, and accordingly, a number of global food regulations require that the provenance of the food can be guaranteed from farm to fork. Many different instrumental techniques have been proposed for food authentication. Although traditional methods are still being used, new approaches such as genomics, proteomics, and metabolomics are helping to complement existing methodologies for verifying the claims made about certain food products.

During the last decade, proteomics (the largescale analysis of proteins in a particular biological system at a particular time) has been applied to different research areas within food technology. Since proteins can be used as markers for many properties of a food, even indicating processes to which the food has been subjected, they can provide further evidence of the foods labeling claim. Proteomics for Food Authentication, a volume in the Food Analysis and Properties Series, is a comprehensive and updated overview of the applications, drawbacks, advantages, and challenges of proteomics for food authentication.

Features:

  • Provides a comprehensive and critical overview of the application of proteomics in food

  • Helps food scientists determine the authenticity of several food products

  • Provides applied techniques for both laboratory and industrial environments

  • Describes workflows, technologies, and tools that are being assessed in proteomics-related studies

 

Workflows, technologies, and tools that are being assessed in proteomics-related studies are described, followed by a review of the specific applications regarding food authenticity and, now and then, food quality.

The book will provide a comprehensive and critical overview of the application of proteomics approaches to determine the authenticity of several food products updating the performances and current limitations of the applied techniques in both laboratory and industrial environments. As such it is well suited to food scientist, chemical engineers, food engineers, research labs, universities, governments, related food industries.

Also available in the Food Analysis and Properties Series:

Food Aroma Evolution: During Food Processing, Cooking, and Aging, edited by

Matteo Bordiga and Leo M.L. Nollet (ISBN: 9781138338241)

Ambient Mass Spectroscopy Techniques in Food and the Environment, edited by Leo M.L. Nollet and Basil K. Munjanja (ISBN: 9781138505568)

Hyperspectral Imaging Analysis and Applications for Food Quality, edited by N.C. Basantia, Leo M.L. Nollet, and Mohammed Kamruzzaman (ISBN: 9781138630796)

For a complete list of books in this series, please visit our website at:

www.crcpress.com/Food-Analysis--Properties/book-series/CRCFOODANPRO

 

Table of Contents

Contents

Series Preface vii

Preface ix

Editors xi

Contributors xiii

SECTION I PROTEOMICS

Chapter 1 Review on Proteomics for Food Authentication 3

Ignacio Ortea, Gavin O’Connor, and Alain Maquet

SECTION II PEPTIDE-BASED APPROACHES

Chapter 2 1-DE and 2-DE: In-Gel Tryptic Digestion 39

Semih Ötleş and Vasfiye Hazal Özyurt

Chapter 3 Non-Directed Analysis 49

Dev Kant Shandilya

Chapter 4 Targeted Proteomics for Food Authentication 61

Devarajan Thangadurai, Mojtaba Kordrostami, Saher Islam,

Arun Kashivishwanath Shettar, Jeyabalan Sangeetha, Mohammad

Mafakheri, Jasmin Habeeb, Abdel Rahman Mohammad Said

Al-Tawaha, Steffi Simmi Maxim, and Ravichandra Hospet

Chapter 5 A MALDI-TOF-MS Approach for Mammalian, Human, and

Formula Milk Profiling 79

Laura Di Francesco, Francesco Di Girolamo, Maurizio Mennini,

Andrea Masotti, Guglielmo Salvatori, Giuliano Rigon, Fabrizio

Signore, Emanuela Pietrantoni, Margherita Scapaticci, Isabella

Lante, Bianca Maria Goffredo, Oscar Mazzina, Ahmed Ibrahim

Elbousify, Paola Roncada, Andrea Dotta, Alessandro Fiocchi, and

Lorenza Putignani

Chapter 6 MALDI-TOF-MS Analysis of Foods 95

Leo M.L. Nollet

SECTION III PROTEIN-BASED APPROACHES

Chapter 7 Whole Protein Analysis Using LC-MS/MS for

Food Authentication 105

Jeyabalan Sangeetha, Arun Kashivishwanath Shettar, Devarajan

Thangadurai, Chethan Jambanna Dandin, Ravichandra Hospet,

Bhavisha Prakashbhai Sheth, Saher Islam, Abdel Rahman

Mohammad Said Al-Tawaha, Mojtaba Kordrostami, and

Mohammad Mafakheri

SECTION IV PROTEOMICS AND FOOD AUTHENTICITY

Chapter 8 Proteomic Authentication of Dairy Products 123

Saher Islam and Devarajan Thangadurai

Chapter 9 Proteomic Tools for Improved Processing of Dry-Cured Meats 153

Leticia Mora and Fidel Toldrá

Chapter 10 Fish 177

Marco Alexandre Cavaco Cerqueira, Ana Paula Farinha,

Denise Schrama, Márcio Júlio Vicente Moreira, Cláudia Sofia

Ferreira Raposo de Magalhães, and Pedro Miguel Leal Rodrigues

Chapter 11 Proteomics in Authentication of Wine 203

Javed Ahamad, Javed Ahmad, Showkat R. Mir, and

Raad A. Kaskoos

Chapter 12 Proteomics in Authentication of Honey 213

Javed Ahamad, Javed Ahmad, Muath Sh. Mohammed Ameen,

Esra T. Anwer, Showkat R. Mir, and Ameeduzzafar

Chapter 13 GMOs 229

Rajesh Kumar

Index 245

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Editor(s)

Biography

Leo M. L. Nollet earned an MS (1973) and a PhD (1978) in biology from the Katholieke

Universiteit Leuven, Belgium. He is an editor and associate editor of numerous books.

He edited for M. Dekker, New York—now CRC Press of Taylor & Francis Publishing

Group—the first, second, and third editions of Food Analysis by HPLC and Handbook

of Food Analysis. The last edition is a two-volume book. Dr Nollet also edited the

Handbook of Water Analysis (first, second, and third editions) and Chromatographic

Analysis of the Environment (third and fourth editions; CRC Press). With F. Toldrá, he

coedited two books published in 2006, 2007, and 2017: Advanced Technologies for Meat

Processing (CRC Press) and Advances in Food Diagnostics (Blackwell Publishing—now

Wiley). With M. Poschl, he coedited the book Radionuclide Concentrations in Foods

and the Environment, also published in 2006 (CRC Press). Dr Nollet has also coedited

with Y. H. Hui and other colleagues on several books: Handbook of Food Product

Manufacturing (Wiley, 2007), Handbook of Food Science, Technology, and Engineering

(CRC Press, 2005), Food Biochemistry and Food Processing (first and second editions;

Blackwell Publishing—now Wiley—2006 and 2012), and the Handbook of Fruits and

Vegetable Flavors (Wiley, 2010). In addition, he edited the Handbook of Meat, Poultry,

and Seafood Quality (first and second editions; Blackwell Publishing—now Wiley—2007

and 2012). From 2008 to 2011, he published five volumes on animal product–related books

with F. Toldrá: Handbook of Muscle Foods Analysis, Handbook of Processed Meats and

Poultry Analysis, Handbook of Seafood and Seafood Products Analysis, Handbook of

Dairy Foods Analysis, and Handbook of Analysis of Edible Animal By-Products. Also,

in 2011, with F. Toldrá, he coedited two volumes for CRC Press: Safety Analysis of

Foods of Animal Origin and Sensory Analysis of Foods of Animal Origin. In 2012, they

published the Handbook of Analysis of Active Compounds in Functional Foods. In a

coedition with Hamir Rathore, Handbook of Pesticides: Methods of Pesticides Residues

Analysis was marketed in 2009; Pesticides: Evaluation of Environmental Pollution in

2012; Biopesticides Handbook in 2015; and Green Pesticides Handbook: Essential Oils

for Pest Control in 2017. Other finished book projects include Food Allergens: Analysis,

Instrumentation, and Methods (with A. van Hengel; CRC Press, 2011) and Analysis

of Endocrine Compounds in Food (Wiley-Blackwell, 2011). Dr Nollet’s recent projects

include Proteomics in Foods with F. Toldrá (Springer, 2013) and Transformation

Products of Emerging Contaminants in the Environment: Analysis, Processes,

Occurrence, Effects, and Risks with D. Lambropoulou (Wiley, 2014). In the series Food

Analysis & Properties, he edited (with C. Ruiz-Capillas) Flow Injection Analysis of Food

Additives (CRC Press, 2015) and Marine Microorganisms: Extraction and Analysis of

Bioactive Compounds (CRC Press, 2016). With A. S. Franca, he coedited Spectroscopic

Methods in Food Analysis (CRC Press, 2017), and with Horacio Heinzen and Amadeo R.

Fernandez-Alba, he coedited Multiresidue Methods for the Analysis of Pesticide Residues

in Food (CRC Press, 2017). Further volumes in the series Food Analysis & Properties

are Phenolic Compounds in Food: Characterization and Analysis (with Janet Alejandra

Gutierrez-Uribe, 2018), Testing and Analysis of GMO-containing Foods and Feed (with

Salah E. O. Mahgoub, 2018), Fingerprinting Techniques in Food Authentication and

Traceability (with K. S. Siddiqi, 2018), Hyperspectral Imaging Analysis and Applications

for Food Quality (with N. C. Basantia and Mohammed Kamruzzaman, 2018), Ambient

Mass Spectroscopy Techniques in Food and the Environment (with Basil K. Munjanja,

2019), and Food Aroma Evolution: During Food Processing, Cooking, and Aging (with

M. Bordiga, 2019).

 

Semih Ötleş, a native of Izmir, Turkey, obtained his BSc degree from the Department of

Food Engineering (Ege University) in 1980. During his assistantship at Ege University,

in 1985, he received an MS in food chemistry, and in 1989, after completing his thesis

research on the instrumental analysis and chemistry of vitamins in foods, he received a

PhD in food chemistry from Ege University. In 1991–92, he completed his postdoctoral

training on meat proteins including an OECD Postdoctoral Fellowship in the Research

Center Melle at Gent University, Belgium. Afterward, he joined the Department of

Food Engineering at Ege University as a scientist of Food Chemistry, being promoted

to Associate Professor in 1993 and to Professor in 2000. He was Vice Dean of the

engineering faculty (2003–2009), Head of the Department of Nutrition and Dietetics

(2008–2011), and Vice Rector in Ege University (2012–2016). Professor Ötleş’s research

activities have focused on instrumental methods of food analysis. Ötleş began a series of

projects on separation and instrumental analysis techniques, first for the analysis of vitamins

in foods, then protein chemistry, carbohydrates, and carotenoids, and most recently

bioactive peptides. Other activities span the fields of GC, GC/MS, LC/MS/MS analysis,

soy chemistry, aromatics, medical and functional foods, and nutraceutical chemistry.

Included are multiresidue analysis of various foods, n-3 fatty acids in fish oils, and medical

and functional foods.