Spectroscopic Techniques for the Analysis of Food Quality, Chemistry, and Function

Abstract

Food is a broad term covering a basic necessity of life. Food regulates our physiological and metabolic activity and hence our health. In the modern era, many transformations have been made to improve the properties of foods, and food colouring and processing have also changed the quality of many foods. These modified foods can also regulate the commencement of many diseases. As a consequence, it is essential to know the chemical and structural composition of foods. Many techniques have been applied to determine the quality of food, and spectroscopy has played a prominent role. This chapter summarizes various spectroscopic techniques that have been used to determine the quality of foodstuffs.

Food for Thought: Optical Sensor Arrays and Machine Learning for the Food and Beverage Industry

“…Optical approaches often have a lower setup and running costs, and are easier to shrink into a hand-held device. Examples include excitation emission spectroscopy, Raman spectroscopy or Infrared spectroscopy (IR) . In each case, statistical or machine learning-enabled deconvolution of the output spectra can be used to identify certain optically active components within a sample or reference a sample more broadly against a database for classification.…”

“…Examples include excitation emission spectroscopy, Raman spectroscopy or Infrared spectroscopy (IR). 10 In each case, statistical or machine learning-enabled deconvolution of the output spectra can be used to identify certain optically active components within a sample or reference a sample more broadly against a database for classification. The amount of chemical “omic” information is lower than for MS-coupled methods but still high, and the approach is typically very rapid (minutes or seconds).…”

Raman Spektroskopi̇si̇ni̇n Et Kali̇tesi̇ Ve Güvenli̇ği̇ni̇n Beli̇rlenmesi̇nde Kullanimi

“…Bu saçılma tipi ise Stokes Saçılması olarak isimlendirilmektedir. Hem Stokes hem de Anti-Stokes saçılmalar elastik olmayan saçılma olarak tanımlanmaktadır (Wang vd., 2021;Mishra, 2022;Qu vd., 2022). RS'de molekül yapıları, her bir bileşiğin farklı vibrasyon ve rotasyon modeli sergilemeleri ile belirlenmektedir.…”

“…RS, bir gıda örneği içerisindeki karbonhidrat, yağ ve protein gibi bileşiklerin belirlenmesinde oldukça başarılı bir yöntem olarak tanımlanmıştır. Ayrıca, heterojen gıdaların kimyasal kompozisyonunu belirlemek için mikroskop ile kombine edilebilmektedir (Mishra, 2022).…”

“…Çizelge 1. Spektrofotometrik yöntemlerin karşılaştırılması (Hassoun vd., 2020;Mishra, 2022) (Taylor ve Donnelly, 2020;Orlando vd., 2021). RS, beş temel bileşenden oluşmaktadır.…”