Farm to fork applications: how vibrational spectroscopy can be used along the whole value chain?

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dc.contributor.authorPandiselvam, Ravi
dc.contributor.authorAydar, Alev Yüksel
dc.contributor.authorAksoylu Özbek, Zeynep
dc.contributor.authorSözeri Atik, Didem
dc.contributor.authorSüfer, Özge
dc.contributor.authorOlum, Emine
dc.contributor.authorCozzolino, Daniel
dc.date.accessioned2025-10-30T08:25:01Z
dc.date.available2025-10-30T08:25:01Z
dc.date.issued2025
dc.departmentİstanbul Medipol Üniversitesi, Güzel Sanatlar Tasarım ve Mimarlık Fakültesi, Gastronomi ve Mutfak Sanatları Bölümü
dc.description.abstractVibrational spectroscopy is a nondestructive analysis technique that depends on the periodic variations in dipole moments and polarizabilities resulting from the molecular vibrations of molecules/atoms. These methods have important advantages over conventional analytical techniques, including (a) their simplicity in terms of implementation and operation, (b) their adaptability to on-line and on-farm applications, (c) making measurement in a few minutes, and (d) the absence of dangerous solvents throughout sample preparation or measurement. Food safety is a concept that requires the assurance that food is free from any physical, chemical, or biological hazards at all stages, from farm to fork. Continuous monitoring should be provided in order to guarantee the safety of the food. Regarding their advantages, vibrational spectroscopic methods, such as Fourier-transform infrared (FTIR), near-infrared (NIR), and Raman spectroscopy, are considered reliable and rapid techniques to track food safety- and food authenticity-related issues throughout the food chain. Furthermore, coupling spectral data with chemometric approaches also enables the discrimination of samples with different kinds of food safety-related hazards. This review deals with the recent application of vibrational spectroscopic techniques to monitor various hazards related to various foods, including crops, fruits, vegetables, milk, dairy products, meat, seafood, and poultry, throughout harvesting, transportation, processing, distribution, and storage.
dc.description.sponsorshipIndian Council of Agricultural Research (ICAR)-AICRP on PHET, Ludhiana
dc.identifier.citationPandiselvam, R., Aydar, A. Y., Aksoylu Özbek, Z., Sözeri Atik, D., Süfer, Ö., Olum, E. ... Cozzolino, D. (2025). Farm to fork applications: how vibrational spectroscopy can be used along the whole value chain?. Critical Reviews in Biotechnology, 45(4), 938-981. http://dx.doi.org/10.1080/07388551.2024.2409124
dc.identifier.doi10.1080/07388551.2024.2409124
dc.identifier.endpage981
dc.identifier.issn0738-8551
dc.identifier.issn1549-7801
dc.identifier.issue4
dc.identifier.pmid39494675
dc.identifier.scopus2-s2.0-85209380435
dc.identifier.scopusqualityQ1
dc.identifier.startpage938
dc.identifier.urihttp://dx.doi.org/10.1080/07388551.2024.2409124
dc.identifier.urihttps://hdl.handle.net/20.500.12511/13152
dc.identifier.volume45
dc.identifier.wosWOS:001347198000001
dc.identifier.wosqualityQ1
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.indekslendigikaynakPubMed
dc.institutionauthorOlum, Emine
dc.institutionauthorid0000-0002-7188-817X
dc.language.isoen
dc.relation.ecinfo:eu-repo/grantAgreement/EC/FP7/10007670181
dc.relation.ispartofCritical Reviews in Biotechnology
dc.relation.publicationcategoryDiğer
dc.rightsinfo:eu-repo/semantics/openAccess
dc.subjectFood Safety
dc.subjectFourier Transform Infrared Spectroscopy
dc.subjectInfrared Spectroscopy
dc.subjectNondestructive Methods
dc.subjectRaman Spectroscopy
dc.subjectValue Chain
dc.subjectVibrational Spectroscopy
dc.titleFarm to fork applications: how vibrational spectroscopy can be used along the whole value chain?
dc.typeOther

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