title: Non-Destructive and rapid evaluation of staple foods quality by using spectroscopic techniques: A review.
abstract: Staple foods, including cereals, legumes, and root/tuber crops, dominate the daily diet of humans by providing valuable proteins, starch, oils, minerals, and vitamins. Quality evaluation of staple foods is primarily carried out on sensory (e.g. external defect, color), adulteration (e.g. species, origin), chemical (e.g. starch, proteins), mycotoxin (e.g. Fusarium toxin, aflatoxin), parasitic infection (e.g. weevil, beetle), and internal physiological (e.g. hollow heart, black heart) aspects. Conventional methods for the quality assessment of staple foods are always laborious, destructive, and time-consuming. Requirements for online monitoring of staple foods have been proposed to encourage the development of rapid, reagentless, and noninvasive techniques. Spectroscopic techniques, such as visible-infrared spectroscopy, Raman spectroscopy, nuclear magnetic resonance spectroscopy, and spectral imaging, have been introduced as promising analytical tools and applied for the quality evaluation of staple foods. This review summarizes the recent applications and progress of such spectroscopic techniques in determining various qualities of staple foods. Besides, challenges and future trends of these spectroscopic techniques are also presented.
authors.affiliation: a Food Refrigeration and Computerised Food Technology (FRCFT) , School of Biosystems and Food Engineering, Agriculture & Food Science Centre, University College Dublin (UCD), National University of Ireland , Belfield, Dublin , Ireland.
authors.forename: Wen-Hao
authors.initials: WH
authors.lastname: Su
authors.affiliation: a Food Refrigeration and Computerised Food Technology (FRCFT) , School of Biosystems and Food Engineering, Agriculture & Food Science Centre, University College Dublin (UCD), National University of Ireland , Belfield, Dublin , Ireland.
authors.forename: Hong-Ju
authors.initials: HJ
authors.lastname: He
authors.affiliation: a Food Refrigeration and Computerised Food Technology (FRCFT) , School of Biosystems and Food Engineering, Agriculture & Food Science Centre, University College Dublin (UCD), National University of Ireland , Belfield, Dublin , Ireland.
authors.forename: Da-Wen
authors.initials: DW
authors.lastname: Sun
mesh_terms: D055598:Chemical Phenomena; D003258:Consumer Behavior; D018556:Crops, Agricultural / Q000737:chemistry*; D004032:Diet; D002523:Edible Grain / Q000737:chemistry*; D007887:Fabaceae / Q000737:chemistry*; D005504:Food Analysis / Q000379:methods; D005506:Food Contamination / Q000032:analysis; D005516:Food Microbiology / Q000379:methods; D016266:Food Parasitology / Q000379:methods; D063427:Food Quality; D006801:Humans; D009183:Mycotoxins / Q000032:analysis; D013057:Spectrum Analysis / Q000379:methods*; D013649:Taste
chemical_list: D009183:Mycotoxins
keywords: NMR; Raman; VIS-IR; rapid evaluation; spectral imaging; staple foods