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DNA Barcoding Meets Nanotechnology: Development of a Universal Colorimetric Test for Food Authentication
Author(s) -
Valentini Paola,
Galimberti Andrea,
Mezzasalma Valerio,
De Mattia Fabrizio,
Casiraghi Maurizio,
Labra Massimo,
Pompa Pier Paolo
Publication year - 2017
Publication title -
angewandte chemie international edition
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 5.831
H-Index - 550
eISSN - 1521-3773
pISSN - 1433-7851
DOI - 10.1002/anie.201702120
Subject(s) - traceability , authentication (law) , dna barcoding , barcode , biochemical engineering , microbiology and biotechnology , nanotechnology , food security , ingredient , computer science , business , chemistry , food science , biology , computer security , marketing , evolutionary biology , materials science , engineering , ecology , software engineering , agriculture
Food trade globalization and the growing demand for selected food varieties have led to the intensification of adulteration cases, especially in the form of species substitution and mixing with cheaper taxa. This phenomenon has huge economic impact and sometimes even public health implications. DNA barcoding represents a well‐proven molecular approach to assess the authenticity of food items, although its use is hampered by analytical constraints and timeframes that are often prohibitive for the food market. To address such issues, we have introduced a new technology, named NanoTracer, that allows for rapid and naked‐eye molecular traceability of any food and requires limited instrumentation and cost‐effective reagents. Moreover, unlike sequencing, this method can be used to identify not only the substitution of a fine ingredient, but also its dilution with cheaper ones.