Abstract
Around the world, the food industry needs to maintain high quality and safety standards in order to satisfy consumers demand for healthy foods and to trace the origin of raw materials and products that are used during food manufacture. These objectives can be achieved by applying analytical methods and techniques that are able to provide information about composition, structure, physicochemical properties, and sensory characteristics of foods. Modern techniques and methods based on spectroscopy (near infrared (NIR), mid infrared (MIR), Raman) are highly desirable due to their low cost and easy to implement, and often requiring minimal sample preparation. This paper reviews some of the advantages and recent applications of hyperspectral and chemical imaging to discriminate and authenticate foods.
Highlights
Increasingly significant public concerns about sub-quality foods being linked to increased morbidity, mortality, human suffering, and economic burden have been the drivers towards industry compliance for ensuring both high food quality and requisite safety standards [1]
The HSI images were acquired at frozen state without thawing and the oxidative damage of myofibrils and calibration models that were developed on a partial least squares (PLS) regression platform [10]
Issues that are related with the availability of commercial and robust instrumentation, the large amount of data generated during the analysis, the need to complex data analysis and algorithms, the small number of samples in most of the applications reported in the literature are still a drawback on the use of this technology in the food industry
Summary
Increasingly significant public concerns about sub-quality foods being linked to increased morbidity, mortality, human suffering, and economic burden have been the drivers towards industry compliance for ensuring both high food quality and requisite safety standards [1]. Due to the dynamism of a modern food industry and increasing consumer self-awareness, even established analytical techniques are constantly challenged These are often aligned to expectations of low-cost analysis requiring low to nil sample preparation and environmentally-sustainable methods for assessment and quality monitoring. The gains achieved by this amalgamation can allow for the monitoring of highly spatially variable raw and food products [1,2,3,4,5,6,7,8] This technology is not widely used by the food industry, with key considerations to user uptake depending on several reasons that include cost and instrument availability, whether the application is online or in-field and training of staff [1,2,3,4,5,6,7,8]. This paper reviews some of the advantages and the recent applications hyperspectral and chemical imaging to discriminate and authenticate foods
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