Λεπτομέρειες βιβλιογραφικής εγγραφής
| Τίτλος: |
Nondestructive Quality Evaluation Methods for Herbs and Spices: A Recent Review. |
| Συγγραφείς: |
Praveena, B.1 (AUTHOR), Parkhe, Prajwal Anilkumar1 (AUTHOR), Kurian, Midhuna1 (AUTHOR), Raj, R. Gokul1 (AUTHOR), Yogesh, M. A.1 (AUTHOR), Sunil, C. K.1 (AUTHOR) sunil.ck@iifpt.edu.in |
| Πηγή: |
Journal of Food Process Engineering. Nov2025, Vol. 48 Issue 11, p1-17. 17p. |
| Θεματικοί όροι: |
*Quality control, *Food adulteration, *Nondestructive testing, Herbs, Spices, Spectrometry, Fraud investigation |
| Περίληψη: |
Spices and herbs are essential ingredients for flavor and preservation in culinary applications, and they also have health‐promoting effects against chronic illness. Their lengthy history of use is hindered by a growing incidence of food fraud, which is motivated by economic gain and often involves substituting cheaper materials for genuine items. Adulteration detection methods are moving from traditional visual examinations and microscopes to modern nondestructive technology. Techniques such as nuclear magnetic resonance (NMR), near‐infrared spectroscopy (NIRS), Thermal Imaging, magnetic resonance imaging (MRI), hyperspectral imaging technique (HSI), X‐ray spectroscopy, Raman Spectroscopy, and bio‐speckle laser (BSL) analysis provide potential options for precise and rapid quality assessment without compromising sample integrity. NMR offers detailed structural information, whereas thermal imaging quickly determines temperature distributions. MRI provides high‐resolution images of interior structures, which are valuable for determining freshness and chemical composition. X‐ray spectroscopy reveals internal structural degradation and impurities, while Raman Spectroscopy excels in detecting chemical composition and adulteration, especially when combined with surface‐enhanced Raman spectroscopy (SERS). BSL analyzes biological activity changes, which are useful for determining maturity and adulteration. These new approaches, together with their nondestructive nature, open the door to better detection of food fraud and quality assurance in the spice and herb industry, addressing both economic and health concerns. [ABSTRACT FROM AUTHOR] |
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| Βάση Δεδομένων: |
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