Food Metabolites as Tools for Authentication, Processing, and Nutritive Value Assessment

Area of Science:

• Food Science and Technology
• Analytical Chemistry
• Biochemistry

Background:

• Secondary metabolites are crucial molecules with broad industrial applications, primarily for their bioactive properties.
• Increasing analytical chemistry sensitivity enables their use in food authentication and quality control.
• These applications help combat food adulteration and fraud, and assess nutritional value.

Purpose of the Study:

• To review the use of secondary metabolites as qualitative and authentication markers in food.
• To discuss their application across the food supply chain, from production to shelf-life.
• To explore advancements in analytical chemistry and metabolomics for metabolite detection.

Main Methods:

• Review of literature on secondary metabolites in food authentication.
• Analysis of applications in food production, processing, and storage.
• Discussion of analytical techniques and metabolomic approaches.

Main Results:

• Secondary metabolites serve as valuable indicators for food quality and authenticity.
• Their detection is feasible throughout the food lifecycle.
• Analytical chemistry and metabolomics provide powerful tools for their identification and quantification.

Conclusions:

• Secondary metabolites are essential for ensuring food safety and integrity.
• Continued development in analytical techniques will further enhance their utility.
• Metabolomics offers promising avenues for comprehensive food analysis.