Atwa Elsayed M, Xu Shaomin, Rashwan Ahmed K, Abdelshafy Asem M, ElMasry Gamal, Al-Rejaie Salim, Xu Haixiang, Lin Hongjian, Pan Jinming
College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, China.
National Key Laboratory of Agricultural Equipment Technology, Zhejiang University, Hangzhou 310058, China.
Foods. 2024 Nov 7;13(22):3563. doi: 10.3390/foods13223563.
Eggs are a rich food source of proteins, fats, vitamins, minerals, and other nutrients. However, the egg industry faces some challenges such as microbial invasion due to environmental factors, leading to damage and reduced usability. Therefore, detecting the freshness of raw eggs using various technologies, including traditional and non-destructive methods, can overcome these challenges. As the traditional methods of assessing egg freshness are often subjective and time-consuming, modern non-destructive technologies, including near-infrared (NIR) spectroscopy, Raman spectroscopy, fluorescence spectroscopy, computer vision (color imaging), hyperspectral imaging, electronic noses, and nuclear magnetic resonance, have offered objective and rapid results to address these limitations. The current review summarizes and discusses the recent advances and developments in applying non-destructive technologies for detecting raw egg freshness. Some of these technologies such as NIR spectroscopy, computer vision, and hyperspectral imaging have achieved an accuracy of more than 96% in detecting egg freshness. Therefore, this review provides an overview of the current trends in the state-of-the-art non-destructive technologies recently utilized in detecting the freshness of raw eggs. This review can contribute significantly to the field of emerging technologies in this research track and pique the interests of both food scientists and industry professionals.
鸡蛋是蛋白质、脂肪、维生素、矿物质和其他营养物质的丰富食物来源。然而，鸡蛋行业面临一些挑战，例如由于环境因素导致的微生物入侵，从而造成鸡蛋损坏并降低其可用性。因此，使用包括传统方法和无损检测方法在内的各种技术来检测生鸡蛋的新鲜度，可以克服这些挑战。由于传统的评估鸡蛋新鲜度的方法往往主观且耗时，现代无损检测技术，包括近红外（NIR）光谱、拉曼光谱、荧光光谱、计算机视觉（彩色成像）、高光谱成像、电子鼻和核磁共振，已经提供了客观且快速的结果来解决这些局限性。本综述总结并讨论了应用无损检测技术检测生鸡蛋新鲜度的最新进展和发展情况。其中一些技术，如近红外光谱、计算机视觉和高光谱成像，在检测鸡蛋新鲜度方面的准确率已超过96%。因此，本综述概述了目前用于检测生鸡蛋新鲜度的最先进无损检测技术的发展趋势。本综述可为该研究领域的新兴技术做出重大贡献，并激发食品科学家和行业专业人士的兴趣。
