Ultra-weak photon emission: a nondestructive detection tool for food quality and safety assessment

Abstract

A new aspect covering interactions between cells and their surroundings via electromagnetic waves was introduced by applying ultra-weak photon emission (UPE). The UPE originates from the relaxation of electronically excited species resulting from oxidative metabolic processes and oxidative stress associated with reactive oxygen species (ROS). The ROS plays a critical role in the quality of foods, and their determination is of extreme importance. The ROS and the intensity of the UPE have significantly correlated. The UPE can be effectively monitored by specific instruments such as photomultiplier tube and charged-coupled devices. The current review is devoted to providing an overview of the quality of food products by the aid of UPE via evaluating the correlations between UPE and food quality indices. In this regard, the UPE can be utilized in food quality as a real-time, noninvasive, and nondestructive technique without complex instruments. However, the implementation of the UPE method for evaluation of food quality needs further investigations.

Modelling biophoton emission kinetics based on the initial intensity value in Helianthus annuus plants exposed to different types of stress

“…Therefore, the measurement of biophoton has gained importance in broadly differing areas such as medicine 18 – 21 , water quality control 22 , eco-toxicology 23 , agriculture 24 and food industry. In light of global climate change scenarios depicting an ever-increasing number of stress factors, especially modern plant production practices can capitalise on biophoton imaging being a non-invasive technique, which makes the monitoring of the physiological states of crops throughout all the phenological phases possible at the whole organism level 25 – 29 and in cell suspensions 30 .…”

New emerging techniques in combination with conventional methods in improving the quality, safety, and nutrient values of food products

“…The UPE originates from the relaxation of electronically excited species resulting from oxidative metabolic processes and oxidative stress associated with reactive oxygen species (ROS). This comprehensive review provided an overview regarding the assessment quality of food products with the aid of UPE via evaluating the correlations between UPE and food quality indices (Nematollahi et al, 2020). Gonçalves et al (2020) provided an extensive review regarding approaches of enzyme-based methods to control microbial biofilms in dairy processing environments.…”

Analytical and bioluminescence-based non-invasive quality assessment of differentially grown strawberry (Fragaria x ananassa Duch. ‘Asia’) during household refrigeration storage

“…Non-destructive food quality determination is of great importance in food technology research, among which ultra-weak bioluminescence (UWLE) has been used as a detection tool for the identification of abiotic [ 10 ] and biotic [ 11 ] stressors in plants, as well as for food quality and safety assessment [ [12] , [13] , [14] , [15] , [16] , [17] , [18] ]. In their review work, Nematollahi et al [ 12 ] found UWLE measurements to be effectively used for the determination of tomato maturity stages, quality of sweet potato, and also there was correlation found UWLE signal intensity and the viability and germination rate of rice and coffe seeds.…”

“…Non-destructive food quality determination is of great importance in food technology research, among which ultra-weak bioluminescence (UWLE) has been used as a detection tool for the identification of abiotic [ 10 ] and biotic [ 11 ] stressors in plants, as well as for food quality and safety assessment [ [12] , [13] , [14] , [15] , [16] , [17] , [18] ]. In their review work, Nematollahi et al [ 12 ] found UWLE measurements to be effectively used for the determination of tomato maturity stages, quality of sweet potato, and also there was correlation found UWLE signal intensity and the viability and germination rate of rice and coffe seeds. The basis of these investigations is that reactive oxygen species (ROS), formed during food aging react with biomolecules, such as lipids, proteins, and even DNA, resulting in the formation of unstable intermediers, during which ultra-low intensity photon emission is generated [ 13 ] in the form of bioluminescence.…”

“…The basis of these investigations is that reactive oxygen species (ROS), formed during food aging react with biomolecules, such as lipids, proteins, and even DNA, resulting in the formation of unstable intermediers, during which ultra-low intensity photon emission is generated [ 13 ] in the form of bioluminescence. This phenomenon, which can be monitored by a sensitive charge coupled device (CCD) camera and visualized via proper software supplementation [ 14 ], provides information about the organism's oxidative state, which is, in the case of fruits, related to the maturity state and/or quality traits [ 12 , 15 ]. Altemimi et al [ 16 ] investigated food contact surface microbial contamination, tested the efficiency of sanitizers via ATP-bioluminescence method and successfully detected Escherichia coli and Staphylococcus aureus on surfaces and tools also Pseudomonas aeruginosa [ 17 ].…”