Detection of adulteration in food based on nondestructive analysis techniques: a review

• Published in: Critical reviews in food science and nutrition Vol. 61; no. 14; pp. 2351 - 2371
• Main Authors: He, Yong, Bai, Xiulin, Xiao, Qinlin, Liu, Fei, Zhou, Lei, Zhang, Chu
• Format: Journal Article
• Language: English
• Published: Boca Raton Taylor & Francis 2021; Taylor & Francis Ltd
• Subjects: Adulterants; Adulteration; Chromatography; Data interpretation; detection; Food; Food quality; Food safety; Gas chromatography; High performance liquid chromatography; Liquid chromatography; nondestructive techniques; Nondestructive testing; Safety; Sample preparation
• ISSN: 1040-8398; 1549-7852
• DOI: 10.1080/10408398.2020.1777526

In recent years, people pay more and more attention to food quality and safety, which are significantly relating to human health. Food adulteration is a world-wide concerned issue relating to food quality and safety, and it is difficult to be detected. Modern detection techniques (high performance liquid chromatography, gas chromatography-mass spectrometer, etc.) can accurately identify the types and concentrations of adulterants in different food types. However, the characteristics as expensive, low efficient and complex sample preparation and operation limit the use of these techniques. The rapid, nondestructive and accurate detection techniques of food adulteration is of great and urgent demand. This paper introduced the principles, advantages and disadvantages of the nondestructive analysis techniques and reviewed the applications of these techniques in food adulteration screen in recent years. Differences among these techniques, differences on data interpretation and future prospects were also discussed.