Development of innovative techniques for food authentication - the last barrier to prevent food fraud
department or school: Land and Food Systems, Faculty of
data provider: DSpace
degree campus: UBCV
creator: Hu, Yaxi
issued: 2020-01-31T08:00:00Z
issued: 2018
related degree: Doctor of Philosophy - PhD
degree grantor: University of British Columbia
description: Food fraud was estimated to cost the global food industry $10-15 billion per year. Various traceability and risk assessment systems have been developed to deter food fraud. With rapid globalization and complex supply chain, effective product tracing and tracking and accurate vulnerability assessment have been inevitably hindered. Serving as the last barrier to ensure food authenticity, reliable techniques to identify fraudulent foods are indispensable. Traditional techniques (e.g. liquid chromatography-based assays) are usually time-consuming, labor- intensive, lack the sensitivity and/or specificity, and/or complicated. Therefore, the overall objective of my Ph.D. thesis project was to validate the feasibility of spectroscopic techniques [i.e. Raman, mid-infrared, and nuclear magnetic resonance (NMR) spectroscopies] and an advanced DNA amplification method [i.e. loop-mediated isothermal amplification (LAMP)] to detect food fraud. During my studies, an optimized protocol was developed to authenticate ground beef meat and identify and quantify the offal adulterants using mid-infrared spectroscopy coupled with chemometric models, providing a limit of detection (LOD) <10% w/w of offal in ground beef meat. With simple/no sample pretreatment, solution NMR spectroscopy and solid-state NMR spectroscopy were confirmed to detect 6.7 and 128.6 mg/kg Sudan I in paprika powder in <30 min, respectively. A confocal micro-Raman spectrometer and a portable Raman spectrometer were applied to identify 11 species of raw finfish purchased from seafood markets in Vancouver. The method developed using the portable Raman spectrometer exhibited promising results with a 100% accuracy in differentiating Salmonidae and non-Salmonidae, 88% accuracy in identifying four species of salmon, and 91% accuracy in separating the seven species of non-Salmonidae fish. A LAMP-based assay was developed to authenticate pure pomegranate juice from juice adulterated by apple and/or grape juice. With a novel …
aggregated CHO: https://circle.library.ubc.ca/rest/handle/2429/68040
note: DEVELOPMENT OF INNOVATIVE TECHNIQUES FOR FOOD AUTHENTICATION – THE LAST BARRIER TO PREVENT FOOD FRAUD by Yaxi Hu BSc. China Agricultural University, 2013 MSc. The University of British Columbia, 2015 A THESIS SUBMITTED IN PARTIAL FULFILLMENT OF THE REQUIREMENTS FOR THE DEGREE OF DOCTOR OF PHILOSOPHY in THE FACULTY OF GRADUATE AND POSTDOCTORAL STUDIES (FOOD SCIENCE) THE UNIVERSITY OF BRITISH COLUMBIA (Vancouver) December 2018 © Yaxi Hu, 2018 ii The following individuals certify that they have read, and recommend to the Faculty of Graduate and Postdoctoral Studies for acceptance, the dissertation entitled: Development of Innovative Techniques for Food Authentication – the Last Barrier to Prevent Food Fraud submitted by Yaxi Hu in partial fulfillment of the requirements for the degree of Doctor of Philosophy in Food Science Examining Committee: Dr. Xiaonan Lu Supervisor Dr. Corey Nislow Supervisory Committee Member Dr. Keng C. Chou University Examiner Dr. David Perrin University Examiner Additional Supervisory Committee Members: Dr. Rickey Yada Supervisory Committee Member Dr. Jie Xu Supervisory Committee Member iii Abstract Food fraud was estimated to cost the global food industry $10-15 billion per year. Various traceability and risk assessment systems have been developed to deter food fraud. With rapid globalization and complex supply chain, effective product tracing and tracking and accurate vulnerability assessment have been inevitably hindered. Serving as the last barrier to ensure food authenticity, reliable techniques to identify fraudulent foods are indispensable. Traditional techniques (e.g. liquid chromatography-based assays) are usually time-consuming, labor-intensive, lack the sensitivity and/or specificity, and/or complicated. Therefore, the overall objective of my Ph.D. thesis project was to validate the feasibility of spectroscopic techniques [i.e. Raman, mid-infrared, and nuclear magnetic resonance (NMR) spectroscopies] and an advanced DNA amplificatio…
has type: Thesis/Dissertation
date issued: 2019-02
is shown at: 10.14288/1.0375695
language: eng
degree discipline: Food Science
provider: Vancouver : University of British Columbia Library
publisher: University of British Columbia
rights: Attribution-NonCommercial-NoDerivatives 4.0 International
rights URI: http://creativecommons.org/licenses/by-nc-nd/4.0/
scholar level: Graduate
type: Text
identifier URI: http://hdl.handle.net/2429/68040