Fluorescence Spectroscopy Measurement for Quality Assessment of Food Systems—a Review
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- Karoui, R. & Blecker, C. Food Bioprocess Technol (2011) 4: 364. doi:10.1007/s11947-010-0370-0
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The present review gives an overview of the use of fluorescence spectroscopy (i.e., conventional, excitation–emission matrix, and synchronous fluorescence) for determining changes in food products and their quality during technological process and storage. From the present review, it was shown that fluorescence spectroscopy is able to determine several properties (functional, composition, nutritional) without the use of chemical reagents. This is due to the use of chemometric tools (descriptive and predictive methods). The review focuses on the use of fluorescence spectroscopy for the determination of the quality of animal (i.e., dairy, meat, fish, and egg) and vegetable (oils, cereal, sugar, fruit, and vegetable) products as well as the identification of bacteria of agro-alimentary interest.