使用合适的分析技术检测掺假,伪造,故意替代,食品的错误标签在工业上非常重要,科学,立法,和公共卫生环境。这边,这项工作报告了与当前食品认证分析方法的综合审查,指出主要的分析技术,以识别掺假和执行化学成分的可追溯性在加工和非加工食品,评估真实性和地理起源。这项工作提供了使用关键字“身份验证”和“食物”在ScienceDirect®和Scopus®数据库中进行系统搜索的结果,\"身份验证,\"和\"饮料\",从2013年到2013年发表的论文,2024.所有发表的研究和评论都被用于文献计量分析,评估分析技术的优缺点,指出直接的观点,快,和简单的分析,保证质量标准的应用,确保消费者的食品安全。此外,这项工作报告了天然食品的分析,以评估原产地(可追溯性),和工业化食品来检测掺假和欺诈。由于这些产品在世界人口营养中的重要性,因此提出了对检测牛奶和乳制品中掺假的研究的重点。讨论的所有分析工具都有优点和缺点,包括样品制备步骤,需要参考材料,数学处理所以,识别和量化食品掺假的现代分析技术的主要进展,主要是牛奶和乳制品,进行了讨论,指出食品认证的趋势和观点。
The use of suitable analytical techniques for the detection of adulteration, falsification, deliberate substitution, and mislabeling of foods has great importance in the industrial, scientific, legislative, and public health contexts. This way, this work reports an integrative review with a current analytical approach for food authentication, indicating the main analytical techniques to identify adulteration and perform the traceability of chemical components in processed and non-processed foods, evaluating the authenticity and geographic origin. This work presents results from a systematic search in Science Direct® and Scopus® databases using the keywords \"authentication\" AND \"food\", \"authentication,\" AND \"beverage\", from published papers from 2013 to, 2024. All research and reviews published were employed in the bibliometric analysis, evaluating the advantages and disadvantages of analytical techniques, indicating the perspectives for direct, quick, and simple analysis, guaranteeing the application of quality standards, and ensuring food safety for consumers. Furthermore, this work reports the analysis of natural foods to evaluate the origin (traceability), and industrialized foods to detect adulterations and fraud. A focus on research to detect adulteration in milk and dairy products is presented due to the importance of these products in the nutrition of the world population. All analytical tools discussed have advantages and drawbacks, including sample preparation steps, the need for reference materials, and mathematical treatments. So, the main advances in modern analytical techniques for the identification and quantification of food adulterations, mainly milk and dairy products, were discussed, indicating trends and perspectives on food authentication.