Pandiselvam Ravi, Aydar Alev Yüksel, Aksoylu Özbek Zeynep, Sözeri Atik Didem, Süfer Özge, Taşkin Bilge, Olum Emine, Ramniwas Seema, Rustagi Sarvesh, Cozzolino Daniel
Physiology, Biochemistry and Post-Harvest Technology Division, ICAR-Central Plantation Crops Research Institute (CPCRI), Kasaragod, India.
Department of Food Engineering, Manisa Celal Bayar University, Manisa, Türkiye.
Crit Rev Biotechnol. 2025 Jun;45(4):938-981. doi: 10.1080/07388551.2024.2409124. Epub 2024 Nov 4.
Vibrational spectroscopy is a nondestructive analysis technique that depends on the periodic variations in dipole moments and polarizabilities resulting from the molecular vibrations of molecules/atoms. These methods have important advantages over conventional analytical techniques, including (a) their simplicity in terms of implementation and operation, (b) their adaptability to on-line and on-farm applications, (c) making measurement in a few minutes, and (d) the absence of dangerous solvents throughout sample preparation or measurement. Food safety is a concept that requires the assurance that food is free from any physical, chemical, or biological hazards at all stages, from farm to fork. Continuous monitoring should be provided in order to guarantee the safety of the food. Regarding their advantages, vibrational spectroscopic methods, such as Fourier-transform infrared (FTIR), near-infrared (NIR), and Raman spectroscopy, are considered reliable and rapid techniques to track food safety- and food authenticity-related issues throughout the food chain. Furthermore, coupling spectral data with chemometric approaches also enables the discrimination of samples with different kinds of food safety-related hazards. This review deals with the recent application of vibrational spectroscopic techniques to monitor various hazards related to various foods, including crops, fruits, vegetables, milk, dairy products, meat, seafood, and poultry, throughout harvesting, transportation, processing, distribution, and storage.
振动光谱学是一种无损分析技术，它依赖于分子/原子的分子振动所导致的偶极矩和极化率的周期性变化。这些方法相对于传统分析技术具有重要优势，包括：（a）在实施和操作方面简单；（b）适用于在线和农场应用；（c）几分钟内即可完成测量；（d）在整个样品制备或测量过程中无需使用危险溶剂。食品安全是一个要求确保食品在从农场到餐桌的所有阶段都不存在任何物理、化学或生物危害的概念。应进行持续监测以保证食品的安全。鉴于其优势，振动光谱方法，如傅里叶变换红外（FTIR）、近红外（NIR）和拉曼光谱，被认为是在整个食物链中追踪食品安全和食品真实性相关问题的可靠且快速的技术。此外，将光谱数据与化学计量学方法相结合还能够区分具有不同种类食品安全相关危害的样品。本综述探讨了振动光谱技术在监测与各种食品（包括作物、水果、蔬菜、牛奶、乳制品、肉类、海鲜和家禽）在收获、运输、加工、分销和储存过程中相关的各种危害方面的最新应用。
