Patent Studies in Omics Approaches for the Detection of Food Adulterants

Some of the list of patents filed using omics approaches to detect the adulterants present in a given food are mentioned below (Table 1).

Table 1. Patent studies in omics approaches for the detection of food adulterants.





Year of Publication




Quality evaluation of milk, and particularly of a kit to detect milk adulteration

Rapid detection method


Patel, 2015



Method for rapidly detecting rhodamine В in hotpot condiment and forchlorfenuron in watermelon

Electrospray and the micro mass spectrometer methods


Qiang et al., 2020



Portative optical system for detection of chemical substances at trace levels in foods and liquids











Device, method, system and kit for the detection of contaminants and/or pathogens in consumables by way of a color-change analysis using nanoparticles within a hydrogel

Nanoparticles within a hydrogel method


Toth and Tselios, 2012



Method of processing adulterated biomass feedstock

Fixed-bed hydroprocessing reactor method


Havlik et al., 2013



Method for measuring the amount of an organic substance in a food product with infrared electromagnetic radiation






Gore et al., 2003

Table 1 contd....

...Table 1 contd.





Year of Publication




Authentication of botanical DNA isolated from dietary supplements




Lu et al., 2018



Method for detecting material from gadiform fish, useful for detecting adulteration of foods, based on amplification of mitochondrial DNA; also new oligonucleotides and amplicons



oligonucleotides and amplicons- based methods


Donne et al., 2004



Method for rapidly analyzing lipid components in bee pollen

Based on novel high-efficiency technology for lipidomics analysis


Kai et al., 2017



Method and kit for quantifying material of bovine and bubaline origin in products of animal origin




Brasil et al., 2013

Conclusion and Future Opportunities

From the above study it can be concluded that omics-based technology is hugely contributing to the identification of food adulterants. These adulterants are compromising the health of human beings globally. A gap in demand and supply chain has also led to a rise the use of adulterants. Root-level eradication of availability of adulterants is required. Stringent monitoring and some basic knowledge to consumers might play an important role. Further development of new technologies, which can identify in a lesser time and are user friendly, is required.


Authors are grateful to the Director, Indian Institute of Information Technology Una, Himachal Pradesh for providing the necessary facility to pursue the present work.


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