On the photoacoustic, photothermal and colorimetric quantification of carotenoids and other phytonutrients in some foods: a review

Bićanić, D.

doi:10.1016/j.molstruc.2010.12.061

Cited by 19 publications

(11 citation statements)

References 32 publications

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“…The goal of this work is to perform the optical characterization of germinated and nongerminated lentils along with the bread made with them. This is done by means of the photoacoustic spectroscopy (PAS) technique, which is a spectroscopic and non-destructive method, Bicanic (2011) that has been applied to study several foodstuffs, such as grains, fruits, vegetables, liquids, semiliquids, condiments, tortillas, flours, and legumes, Hernández et al…”

Section: Introductionmentioning

confidence: 99%

Lentil sprouts: a nutraceutical alternative for the elaboration of bread

et al. 2019

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Section: Introductionmentioning

confidence: 99%

Lentil sprouts: a nutraceutical alternative for the elaboration of bread

et al. 2019

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“…Bicanic [14] mentioned that PAS is a sort of spectroscopy, nondestructive based on photothermal phenomena, which allows spectroscopic studies. e basic configuration uses Xe lamps, mainly in the UV-VIS range.…”

Section: Applications Of Pasmentioning

confidence: 99%

“…Food rich in phytochemical may play an important role in the reduction of mortality. For the aforementioned facts, the need of a rapid and reliable quantification of compounds in food that contains diseasepreventing constituents or food constituents that cause them is urgent, as it is recognized by the food processing industry [14].…”

Section: Introductionmentioning

confidence: 99%

Photoacoustic Spectroscopy in the Optical Characterization of Foodstuff: A Review

Hernández-Aguilar

Domínguez-Pacheco

Cruz‐Orea

et al. 2019

Journal of Spectroscopy

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In this review, the application of the photoacustic spectroscopy (PAS) is presented as an option to evaluate the quality of food. This technique is a type of spectroscopy based on photothermal phenomena, which allow spectroscopic studies. According to the literature review, it was found that its application is increasing in several countries. Spectroscopic studies carried out by employing PAS in the food industry include, among others, fruit, vegetables, condiments, grains, legumes, flours, “tortillas,” milk, water, eggs, etc. Additionally, this technique has been used to evaluate adulterated, irradiated, and contaminated food and so on. The literature review has shown the applicability of PAS to one of the problems of the real world, i.e., food quality assessment. Therefore, PAS can contribute in the future with a wide potential for new applications in the food agroindustry.

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“…However, up to present date there is relatively small number of research contributions (around 130 according to Web of Knowledge database) concerning application of photothermal and photoacoustic techniques in separation science. Such detection approach was so far used for quantification of target substances (mainly gas impurities, food dyes and vitamins) separated by chromatographic and electrophoretic techniques including: gas chromatography [13,14] liquid column chromatography [15][16][17] planar chromatography [18][19][20][21][22][23][24] and planar gel electrophoresis [25,26].…”

Section: Introductionmentioning

confidence: 99%