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Review

Agricultural Potentials of Molecular Spectroscopy and Advances for Food Authentication: An Overview

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Department of Food Science and Technology, Kwame Nkrumah University of Science and Technology (KNUST), Kumasi 00233, Ghana
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Department of Food and Analytical Chemistry, Institute of Food Science and Technology, Hungarian University of Agriculture and Life Sciences, Villányi út 29-43, 1118 Budapest, Hungary
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ADEXGO Ltd., Lapostelki u. 13, 8230 Balatonfüred, Hungary
4
Department of Measurements and Process Control, Institute of Food Science and Technology, Hungarian University of Agriculture and Life Sciences, Somlói út 14-16, 1118 Budapest, Hungary
*
Author to whom correspondence should be addressed.
Academic Editor: Chi-Fai Chau
Processes 2022, 10(2), 214; https://doi.org/10.3390/pr10020214
Received: 16 December 2021 / Revised: 11 January 2022 / Accepted: 17 January 2022 / Published: 24 January 2022
Meat, fish, coffee, tea, mushroom, and spices are foods that have been acknowledged for their nutritional benefits but are also reportedly targets of fraud and tampering due to their economic value. Conventional methods often take precedence for monitoring these foods, but rapid advanced instruments employing molecular spectroscopic techniques are gradually claiming dominance due to their numerous advantages such as low cost, little to no sample preparation, and, above all, their ability to fingerprint and detect a deviation from quality. This review aims to provide a detailed overview of common molecular spectroscopic techniques and their use for agricultural and food quality management. Using multiple databases including ScienceDirect, Scopus, Web of Science, and Google Scholar, 171 research publications including research articles, review papers, and book chapters were thoroughly reviewed and discussed to highlight new trends, accomplishments, challenges, and benefits of using molecular spectroscopic methods for studying food matrices. It was observed that Near infrared spectroscopy (NIRS), Infrared spectroscopy (IR), Hyperspectral imaging (his), and Nuclear magnetic resonance spectroscopy (NMR) stand out in particular for the identification of geographical origin, compositional analysis, authentication, and the detection of adulteration of meat, fish, coffee, tea, mushroom, and spices; however, the potential of UV/Vis, 1H-NMR, and Raman spectroscopy (RS) for similar purposes is not negligible. The methods rely heavily on preprocessing and chemometric methods, but their reliance on conventional reference data which can sometimes be unreliable, for quantitative analysis, is perhaps one of their dominant challenges. Nonetheless, the emergence of handheld versions of these techniques is an area that is continuously being explored for digitalized remote analysis. View Full-Text
Keywords: authentication; adulteration; NIRS; IR; HSI; Raman spectroscopy; NMR authentication; adulteration; NIRS; IR; HSI; Raman spectroscopy; NMR
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MDPI and ACS Style

Zaukuu, J.-L.Z.; Benes, E.; Bázár, G.; Kovács, Z.; Fodor, M. Agricultural Potentials of Molecular Spectroscopy and Advances for Food Authentication: An Overview. Processes 2022, 10, 214. https://doi.org/10.3390/pr10020214

AMA Style

Zaukuu J-LZ, Benes E, Bázár G, Kovács Z, Fodor M. Agricultural Potentials of Molecular Spectroscopy and Advances for Food Authentication: An Overview. Processes. 2022; 10(2):214. https://doi.org/10.3390/pr10020214

Chicago/Turabian Style

Zaukuu, John-Lewis Zinia, Eszter Benes, György Bázár, Zoltán Kovács, and Marietta Fodor. 2022. "Agricultural Potentials of Molecular Spectroscopy and Advances for Food Authentication: An Overview" Processes 10, no. 2: 214. https://doi.org/10.3390/pr10020214

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