The Challenges of DNA Extraction in Different Assorted Food Matrices: A Review

The Challenges of DNA Extraction in Different Assorted Food Matrices: A Review

High‐quality DNA extracts are imperative for downstream applications in molecular identification. Most processed food products undergo heat treatments causing DNA degradation, which hampers application of DNA‐based techniques for food authentication. Moreover, the presence of inhibitors in processed...

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Veröffentlicht in:Journal of food science 2018-10, Vol.83 (10), p.2409-2414
Hauptverfasser: Sajali, Nurhayatie, Wong, Sie Chuong, Hanapi, Ummi Kalthum, Abu Bakar @ Jamaluddin, Suhaili, Tasrip, Nor Asmara, Mohd Desa, Mohd Nasir
Format: Artikel
Sprache:eng
Schlagworte:
Cooking
Deoxyribonucleic acid
deoxyribonucleic acids
DNA
DNA - chemistry
DNA - genetics
DNA - isolation & purification
extraction methods
Food
Food Analysis
food authentication
Food Contamination - analysis
Food Handling
food matrices
Food processing
Food production
Food products
Heat treatments
Inhibitors
Processed foods
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Zusammenfassung:High‐quality DNA extracts are imperative for downstream applications in molecular identification. Most processed food products undergo heat treatments causing DNA degradation, which hampers application of DNA‐based techniques for food authentication. Moreover, the presence of inhibitors in processed food products is also problematic, as inhibitors can impede the process of obtaining high qualities and quantities of DNA. Various approaches in DNA extraction and factors in structure and texture of various food matrices affecting DNA extraction are explained in this review.
ISSN:0022-1147
1750-3841
DOI:10.1111/1750-3841.14338