Palynological Characterization of Edible and Allergenic Amaranthaceae Species by Scanning Electron Microscopy: Implications for Food Authentication, Allergen Monitoring, and Quality Control in the Food Industry

This study presents a comparative palynological analysis of eight Amaranthaceae species (Amaranthus albus, A. hybridus, A. viridis, Beta vulgaris, Chenopodium album, C. ficifolium, Chenopodiastrum murale, and Nitrosalsola vermiculata) using scanning electron microscopy (SEM). Quantitative and qualitative pollen traits – including polar/equatorial diameters (P/E ratio), exine thickness, aperture type and number, and surface ornamentation – were measured and statistically analysed. Results revealed significant interspecific variation: pollen size ranged from small (۱۴–۲۶ µm in Amaranthus and Nitrosalsola) to large (۵۵–۷۰ µm in Beta vulgaris and Chenopodium album); P/E ratios indicated sub spheroidal to spheroidal shapes; most taxa exhibited pantoporate apertures (۱۰–۴۰ pores) except A. hybridus (tricolpate); exine thickness varied from ۱.۰ to ۶.۰ µm; and ornamentation patterns ranged from psilate microperforate to densely echinate. These distinctive pollen features can serve as reliable markers for species identification, enabling food manufacturers to authenticate plant based ingredients, monitor airborne allergen contamination in processing facilities, and develop targeted allergen control strategies. From a food industry perspective, this palynological approach offers a practical, cost effective tool for: (i) verifying the authenticity of amaranth, quinoa, and beet derived ingredients; (ii) detecting contamination by allergenic weed pollen in raw materials; (iii) assessing airborne allergen exposure in processing environments; and (iv) supporting compliance with food safety regulations and allergen labelling requirements. The findings provide a valuable taxonomic and palynological baseline for the food industry, supporting the safety, traceability, and quality assurance of Amaranthaceae derived food products.

کلیدواژه ها:

Scanning electron microscopy ، food allergens ، ingredient authentication ، Quality control ، food safety Beta vulgaris Amaranthus Chenopodium pollen morphology