Application, challenges and future prospects of recent nondestructive techniques based on the electromagnetic spectrum in food quality and safety

Fakhlaei R 1 , Babadi AA 2 , Sun C 3 , Ariffin NM 4 , Khatib A 5 , Selamat J 6 Show all authors , Xiaobo Z 7

Affiliations 

  • 1 School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China. Electronic address: 1000006353@ujs.edu.cn
  • 2 School of Energy and Power Engineering, Jiangsu University, Zhenjiang 212013, China
  • 3 School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China; International Joint Research Laboratory of Intelligent Agriculture and Agri-products Processing, Jiangsu University, Zhenjiang 212013, China
  • 4 Department of Food Science, Faculty of Food Science and Technology, University Putra Malaysia, Serdang 43400, Selangor, Malaysia
  • 5 Pharmacognosy Research Group, Department of Pharmaceutical Chemistry, Kulliyyah of Pharmacy, International Islamic University Malaysia, Kuantan 25200, Pahang Darul Makmur, Malaysia; Faculty of Pharmacy, Airlangga University, Surabaya 60155, Indonesia
  • 6 Food Safety and Food Integrity (FOSFI), Institute of Tropical Agriculture and Food Security, Universiti Putra Malaysia, Serdang 43400, Selangor, Malaysia
  • 7 School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China. Electronic address: zou_xiaobo@ujs.edu.cn
Food Chem, 2024 May 30;441:138402.
PMID: 38218155 DOI: 10.1016/j.foodchem.2024.138402

Abstract

Safety and quality aspects of food products have always been critical issues for the food production and processing industries. Since conventional quality measurements are laborious, time-consuming, and expensive, it is vital to develop new, fast, non-invasive, cost-effective, and direct techniques to eliminate those challenges. Recently, non-destructive techniques have been applied in the food sector to improve the quality and safety of foodstuffs. The aim of this review is an effort to list non-destructive techniques (X-ray, computer tomography, ultraviolet-visible spectroscopy, hyperspectral imaging, infrared, Raman, terahertz, nuclear magnetic resonance, magnetic resonance imaging, and ultrasound imaging) based on the electromagnetic spectrum and discuss their principle and application in the food sector. This review provides an in-depth assessment of the different non-destructive techniques used for the quality and safety analysis of foodstuffs. We also discussed comprehensively about advantages, disadvantages, challenges, and opportunities for the application of each technique and recommended some solutions and developments for future trends.

* Title and MeSH Headings from MEDLINE®/PubMed®, a database of the U.S. National Library of Medicine.

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