Nanotechnological advancement in spices adulteration detection and authenticity validation
食品科学
化学
作者
Neetu Singh,Surender Singh Yadav
出处
期刊:Food Control [Elsevier] 日期:2025-01-01卷期号:167: 110806-110806
标识
DOI:10.1016/j.foodcont.2024.110806
摘要
Spices, being an expensive food and medicinal commodity, are extremely susceptible to adulteration in their processed form. Adulteration not only degrades the spice's quality but also exerts many hazardous health impacts. Therefore, rapid and accurate analysis is needed to assess the spice contaminants critically. Though conventional analytical methodologies such as spectroscopy and chromatography are frequently used to assess adulterants, but their application is restricted by several factors like their expensiveness, time duration and requirement of skilled personnel. Nanotechnology-based analytical tools such as nanosensors and nano biosensors minimize the drawbacks of traditional tools. Nanotechnology can unveil spice contamination even in trace amounts. The present study critically describes the various conventional and nanotechnological tools used in spice adulterant detection. Various advantages and disadvantages associated with nanotechnological tools are also discussed. A summary of globalized legislation is also provided to keep a check against these adulteration crimes.