Recent advances in Raman technology with applications in agriculture, food and biosystems: A review

Weng, Shizhuang; Zhu, Wenxiu; Zhang, Xueyan; Yuan, Hecai; Zheng, Ling; Zhao, Jing; Huang, Liusheng; Han, Ping

doi:10.1016/j.aiia.2019.11.001

Cited by 35 publications

(21 citation statements)

References 107 publications

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“…This consists of over 80 variants (Kist et al, 2012) with 100 different congeners 10, of which microcystin-LR (MC-LR) stands out for the high distribution and toxicity (Martins et al, 2017), followed by MC-YR, MC-LA, MC-YM and MC-RR 1. Furthermore, MC-LR has a provisional limit of 1 mg/L, based on the recommendation of World Health Organization (WHO) (Tsagkaris et al, 2019), although all are considered as toxins (Kist et al, 2012;Weng et al, 2019) due to the possibility of poisoning in humans and animals as well as plants (Fontanillo & Köhn, 2018).…”

Section: Classesmentioning

confidence: 99%

Problems and use of cyanobacteria for environmental improvement – A Review

Kusumawati¹,

Mangkoedihardjo²

2021

jaa

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Cyanobacteria were considered harmful to other living organisms, due to their microcystin content. In addition, uncontrolled populations of cyanobacteria, also known as algal blooms, occur both naturally and as a result of human activity, leading to the development of more complex problems. These microorganisms are currently receiving a lot of attention, as several investigations have considered successful applications of reducing exposure to nature, causing reduced risks to ecosystems, and providing benefits to human life. This study aims to provide answers to current problems, by providing a different perspective on cyanobacteria. Furthermore, it is for the benefits of cyanobacteria for the environment in accordance with the recommendations in some of the literature on previous research results.

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Section: Classesmentioning

confidence: 99%

Problems and use of cyanobacteria for environmental improvement – A Review

Kusumawati¹,

Mangkoedihardjo²

2021

jaa

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“…Pavli et al showed that high-pressure processing and the addition of oregano EO in sodium alginate edible films with meat products can eliminate the growth and even the presence of Listeria monocytogenes [ 181 ]. The use of hyperspectral imaging technique for the non-destructive prediction of pork meat quality and safety was shown by Tao and Peng using a real-time detection system for evaluating pork meat tenderness and E. coli contamination [ 204 ].…”

Section: Spectroscopic Monitoring Techniquesmentioning

confidence: 99%

Use of Spectroscopic Techniques to Monitor Changes in Food Quality during Application of Natural Preservatives: A Review

et al. 2020

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Consumer demand for food of high quality has driven research for alternative methods of food preservation on the one hand, and the development of new and rapid quality assessment techniques on the other hand. Recently, there has been a growing need and interest in healthier food products, which has led to an increased interest in natural preservatives, such as essential oils, plant extracts, and edible films and coatings. Several studies have shown the potential of using biopreservation, natural antimicrobials, and antioxidant agents in place of other processing and preservation techniques (e.g., thermal and non-thermal treatments, freezing, or synthetic chemicals). Changes in food quality induced by the application of natural preservatives have been commonly evaluated using a range of traditional methods, including microbiology, sensory, and physicochemical measurements. Several spectroscopic techniques have been proposed as promising alternatives to the traditional time-consuming and destructive methods. This review will provide an overview of recent studies and highlight the potential of spectroscopic techniques to evaluate quality changes in food products following the application of natural preservatives.

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“…As a complimentary tool toward infrared spectroscopy, it gives assessment of the chemical bonds in molecule (Cialla et al., 2012; Li et al., 2020). However, the lower sensitivity has limited its practical applications (Weng et al., 2019). Several alterations to the Raman spectroscopic design were attempted, of which the derivative surface‐enhanced Raman spectroscopy (SERS) mode has emerged as a promising tool in the analytical research (Cialla et al., 2012; Li et al., 2020; Weng et al., 2019).…”

Section: Introductionmentioning

confidence: 99%

“…However, the lower sensitivity has limited its practical applications (Weng et al., 2019). Several alterations to the Raman spectroscopic design were attempted, of which the derivative surface‐enhanced Raman spectroscopy (SERS) mode has emerged as a promising tool in the analytical research (Cialla et al., 2012; Li et al., 2020; Weng et al., 2019). SERS offer finger print spectra of a single molecule with its nondestructive and noninvasive nature, making it an ideal platform in the field of sensor development and food science research.…”

Section: Introductionmentioning

confidence: 99%

Insights into chemometric algorithms for quality attributes and hazards detection in foodstuffs using Raman/surface enhanced Raman spectroscopy

Wang

Chen

Belwal

et al. 2021

Comp Rev Food Sci Food Safe

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Raman spectroscopy and surface‐enhanced Raman spectroscopy (SERS) have been extensively explored in the design of accurate, transparent, and conclusive food safety and quality control assays. Its hyphenation with chemometric algorithms is instrumental in securing safe food campaigns. To provide valuable recommendations and meet the growing demands for food screening, the current study begins with a brief description of the Raman spectroscopy and SERS theory followed by a comprehensive overview of spectral preprocessing, qualitative algorithms, variable selection methods, and quantitative algorithms. The review emphasizes on the importance of food monitoring practices using multivariate regression models. The applicability of the distinct chemometrics modes toward monitoring pesticide, food and illicit additives, heavy metals, pathogens, and its metabolites in Raman spectroscopy and SERS is covered in dairy, poultry, oil, honey, beverages, and other selected food matrices. Its pertinence toward classification and/or discrimination in food quality and safety monitoring and authentication is examined. Finally, it also complies with the limitations, key challenges, and prospects. The chemometrics processing spectra implemented with simpler or no complicated sample pretreatment step make Raman spectroscopy/SERS technique a potential approach that is expected to achieve simultaneous and fast detection of multiple analytes in food matrices.

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Recent advances in Raman technology with applications in agriculture, food and biosystems: A review

Cited by 35 publications

References 107 publications

Problems and use of cyanobacteria for environmental improvement – A Review

Problems and use of cyanobacteria for environmental improvement – A Review

Use of Spectroscopic Techniques to Monitor Changes in Food Quality during Application of Natural Preservatives: A Review

Insights into chemometric algorithms for quality attributes and hazards detection in foodstuffs using Raman/surface enhanced Raman spectroscopy

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