scholarly journals Food Tracking Perspective: DNA Metabarcoding to Identify Plant Composition in Complex and Processed Food Products

Genes ◽  
2019 ◽  
Vol 10 (3) ◽  
pp. 248 ◽  
Author(s):  
Antonia Bruno ◽  
Anna Sandionigi ◽  
Giulia Agostinetto ◽  
Lorenzo Bernabovi ◽  
Jessica Frigerio ◽  
...  
Keyword(s):  
Quality Control ◽  
High Throughput Sequencing ◽  
Food Products ◽  
Food Composition ◽  
Raw Material ◽  
Processed Food ◽  
Processing Level ◽  
Commercial Plant ◽  
Dna Metabarcoding ◽  
Real Composition

One of the main goals of the quality control evaluation is to identify contaminants in raw material, or contamination after a food is processed and before it is placed on the market. During the treatment processes, contamination, both accidental and economically motivated, can generate incongruence between declared and real composition. In our study, we evaluated if DNA metabarcoding is a suitable tool for unveiling the composition of processed food, when it contains small trace amounts. We tested this method on different types of commercial plant products by using tnrL marker and we applied amplicon-based high-throughput sequencing techniques to identify plant components in different food products. Our results showed that DNA metabarcoding can be an effective approach for food traceability in different type of processed food. Indeed, the vast majority of our samples, we identified the species composition as the labels reported. Although some critical issues still exist, mostly deriving from the starting composition (i.e., variable complexity in taxa composition) of the sample itself and the different processing level (i.e., high or low DNA degradation), our data confirmed the potential of the DNA metabarcoding approach also in quantitative analyses for food composition quality control.

scholarly journals DNA-Based Herbal Teas’ Authentication: An ITS2 and psbA-trnH Multi-Marker DNA Metabarcoding Approach

Plants ◽  
2021 ◽  
Vol 10 (10) ◽  
pp. 2120
Author(s):  
Jessica Frigerio ◽  
Giulia Agostinetto ◽  
Valerio Mezzasalma ◽  
Fabrizio De De Mattia ◽  
Massimo Labra ◽  
...  
Keyword(s):  
Quality Control ◽  
Quantitative Analysis ◽  
Medicinal Plants ◽  
High Throughput ◽  
High Throughput Sequencing ◽  
The Other ◽  
Plant Component ◽  
Identification Rate ◽  
Dna Metabarcoding ◽  
Therapeutic Properties

Medicinal plants have been widely used in traditional medicine due to their therapeutic properties. Although they are mostly used as herbal infusion and tincture, employment as ingredients of food supplements is increasing. However, fraud and adulteration are widespread issues. In our study, we aimed at evaluating DNA metabarcoding as a tool to identify product composition. In order to accomplish this, we analyzed fifteen commercial products with DNA metabarcoding, using two barcode regions: psbA-trnH and ITS2. Results showed that on average, 70% (44–100) of the declared ingredients have been identified. The ITS2 marker appears to identify more species (n = 60) than psbA-trnH (n = 35), with an ingredients’ identification rate of 52% versus 45%, respectively. Some species are identified only by one marker rather than the other. Additionally, in order to evaluate the quantitative ability of high-throughput sequencing (HTS) to compare the plant component to the corresponding assigned sequences, in the laboratory, we created six mock mixtures of plants starting both from biomass and gDNA. Our analysis also supports the application of DNA metabarcoding for a relative quantitative analysis. These results move towards the application of HTS analysis for studying the composition of herbal teas for medicinal plants’ traceability and quality control.

scholarly journals Penerapan lean manufacturing dalam mereduksi pemborosan pada raw material bumbu dengan metode PDCA

Agromix ◽  
2021 ◽  
Vol 12 (2) ◽  
pp. 137-144
Author(s):  
Reka Firwayani Wigati ◽  
Devi Maulida Rahmah ◽  
Irfan Ardiansah ◽  
Totok Pujianto
Keyword(s):  
Quality Control ◽  
Lean Manufacturing ◽  
Raw Material ◽  
Dominant Factor ◽  
Processed Food ◽  
Know How ◽  
The Third ◽  
Manufacturing Company ◽  
Instant Noodles

PT. XYZ is a manufacturing company that produces processed food. Instant noodles is one of the type product that produced by PT. XYZ, which contains raw material for spice as one of the main complementary material. This research focused on the waste of raw material for instant noodles seasoning. The purpose of this research is to reduce the waste and to determine which factors that cause waste. This study using Plan Do Check Action method which is expected to reduce waste that occurs within the company. The highest waste within 18 days of production was 15.28%, the lowest was -2.3% and there was no waste, and the average waste during that period was 3.2%. the result of the highest and dominant factor in the waste of raw material was the lack of skill of the operator was just moved from screw division, thus they didn’t know how to operate machine. While the second factor was the lack of maintenance of the machine by quality control departement for pitch standardization. And the third factor was the cutter knife didn’t really cut because of the cutter block.

Development and Validation of an Analytical Method for Betanine and Isobetanine in Processed Food Products Labeled with Beet Red

2021 ◽  
Vol 36 (5) ◽  
pp. 376-381
Author(s):  
Hyun-Hee Kang ◽  
◽  
Choong-In Yun ◽  
Gayeong Lee ◽  
Jae-Wook Shin ◽  
...  
Keyword(s):  
Analytical Method ◽  
Food Products ◽  
Processed Food ◽  
Development And Validation

scholarly journals THE ANALYSIS OF RAW MATERIAL INVENTORY OF DOHO SUWAR-SUWIR BUSINESS IN JEMBER REGENCY

2020 ◽  
Vol 20 (2) ◽  
Author(s):  
Ardhitya Alam Wiguna ◽  
Linda Ekadewi Widyatami
Keyword(s):  
Inventory Management ◽  
Raw Material ◽  
Processed Food ◽  
Order Quantity ◽  
Stock Management ◽  
Safety Stock ◽  
Typical Food ◽  
The Stability ◽  
Small Medium Enterprises ◽  
Medium Enterprises

Doho Suwar-Suwir is a Micro Small Medium Enterprises (UMKM) processing Fermented Cassava (Tape Singkong) to become a processed food in Jember, which is Suwar-Suwir. To maintain the stability of production process, needs a control for the stock management towards the raw material at Doho Suwar-Suwir UMKM. The raw material inventory management at Doho Suwar-Suwir UMKM is about fermented cassava raw material inventory which then are processed to become the typical food of Jember Regency, which is Suwar-Suwir. The goal of this research were to analyze the fermented cassava raw material inventory quantity and to analyze the safety stock quantity at Doho Suwar-Suwir UMKM. The method used in this research was stock management calculation or Economical Order Quantity (EOQ) where the result of this research was the quantity of fermented cassava raw material  needed using Economical Order Quantity (EOQ) method at Doho Suwar-Suwir business was 60,6 kg and the number of the safety stock which must exist was 5,5 kg.

scholarly journals Degree of processing and nutritional value of children’s food products

2021 ◽  
pp. 1-8
Author(s):  
Célia Regina Barbosa de Araújo ◽  
Karla Danielly da S Ribeiro ◽  
Amanda Freitas de Oliveira ◽  
Inês Lança de Morais ◽  
João Breda ◽  
...  
Keyword(s):  
Nutritional Value ◽  
Saturated Fat ◽  
Food Product ◽  
Food Products ◽  
Nutritional Composition ◽  
Retail Stores ◽  
Processed Food ◽  
Minimally Processed ◽  
Cross Sectional ◽  
Processed Products

Abstract Objective: This study aimed to characterise the availability, the nutritional composition and the processing degree of industrial foods for 0–36-month-old children according to the neighbourhoods affluence. Design: A cross-sectional exploratory study. Setting: All food products available in retail stores for children aged 0–36 months were analysed. Data collection took place in two neighbourhoods, comparing two different sociodemographic districts (high v. low per capita income), Campanhã and Foz do Douro in Porto, Portugal. Participants: A total of 431 commercially processed food products for children aged 0–36 months which are sold in 23 retail stores were identified. Food products were classified according to their processing degree using the NOVA Food Classification System. Results: For NOVA analysis, of the 244 food products that were included 82 (33·6 %) were minimally processed, 25 (10·2 %) processed and 137 (56·1 %) ultra processed. No food product was classified as a culinary ingredient. The products included mostly cereals, yogurts, prevailed in high-income neighbourhoods for the 0–6-month-old group. It was observed that some categories of ultra-processed food (UPF) presented higher amounts of energy, sugars, saturated fat and salt than unprocessed/minimally processed products. Conclusions: The high availability of UPF offered for 0–36-month-old children should be considered when designing interventions to promote a healthy diet in infancy.

scholarly journals Content of heavy metals in Gentiana lutea L. roots and galenic forms

2007 ◽  
Vol 72 (2) ◽  
pp. 133-138 ◽  
Author(s):  
Dragoja Radanovic ◽  
Svetlana Antic-Mladenovic ◽  
Miodrag Jakovljevic ◽  
Mirjana Kresovic
Keyword(s):  
Heavy Metals ◽  
Quality Control ◽  
Soil Analysis ◽  
Root Tissue ◽  
Raw Material ◽  
Potential Hazard ◽  
Gentiana Lutea ◽  
Liquid Extract ◽  
Very High

An experimental field for the cultivated production of Gentiana lutea L. was established five years ago at the Suvobor Mountain, Serbia. Soil analysis of this area revealed the occurrence of high pseudo-total (Ni - 1270 mg/kg, Cr - 423 mg/kg, Co - 385 mg/kg) and available (especially Ni - 133 mg/kg) heavy metals contents in the soil. Hence, the aim of this research was to evaluate the quality of Gentiana lutea L. - roots and galenic forms (liquid extract in 70 % ethanol, spissum and siccum) produced from the roots, because, for most plants, heavy metals accumulate in the root tissue. The amounts of Ni and Cr found in the analyzed roots were very high (54 mg/kg and 14 mg/kg, respectively). The efficiency of ethanol in extracting heavy metals from the roots varied depending on the particular element. The highest efficiency was obtained for Ni (41.3 %), then for Cd (39.5 %), Pb (37.0%) and Co (30.4 %). According to this, a potential hazard exists for humans, if gentian's galenic forms are produced from the raw material with high heavy metals contents. It is concluded that quality control of the raw material must be carried out before further utilization of gentian. .

scholarly journals Quality Control Methods for Turkey Meat Products

2021 ◽  
Vol 7 (12) ◽  
pp. 92-96
Author(s):  
M. Turdialieva
Keyword(s):  
Mass Spectrometry ◽  
Quality Control ◽  
Infrared Spectroscopy ◽  
Raw Materials ◽  
Meat Products ◽  
Food Products ◽  
Control Methods ◽  
Quality And Safety ◽  
Turkey Meat ◽  
Significant Stage

The article under discussion considers methods of quality control of turkey meat products. The author believes that the quality control of food raw materials and food products is a significant stage in the production of food products. It is important to organize research aimed at improving the quality and safety of turkey meat products, using accurate, rapid, and highly effective methods of infrared spectroscopy and chromato-mass spectrometry to determine its chemical composition to develop methods to determine the correctness of HS codes.

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