Use of Spectroscopic Techniques to Monitor Changes in Food Quality during Application of Natural Preservatives: A Review
Abdo Hassoun,
Maria Carpena,
Miguel A. Prieto,
Jesus Simal-Gandara,
Fatih Özogul,
Yeşim Özogul,
Özlem Emir Çoban,
María Guðjónsdóttir,
Francisco J. Barba,
Francisco J. Marti-Quijal,
Anet Režek Jambrak,
Nadica Maltar-Strmečki,
Jasenka Gajdoš Kljusurić,
Joe M. Regenstein
Affiliations
Abdo Hassoun
Nofima AS, Norwegian Institute of Food, Fisheries, and Aquaculture Research, 9291 Tromsø, Norway
Maria Carpena
Nutrition and Bromatology Group, Department of Analytical and Food Chemistry, Faculty of Food Science and Technology, University of Vigo, Ourense Campus, 32004 Ourense, Spain
Miguel A. Prieto
Nutrition and Bromatology Group, Department of Analytical and Food Chemistry, Faculty of Food Science and Technology, University of Vigo, Ourense Campus, 32004 Ourense, Spain
Jesus Simal-Gandara
Nutrition and Bromatology Group, Department of Analytical and Food Chemistry, Faculty of Food Science and Technology, University of Vigo, Ourense Campus, 32004 Ourense, Spain
Fatih Özogul
Department of Seafood Processing Technology, Faculty of Fisheries, Cukurova University, Adana 01330, Turkey
Yeşim Özogul
Department of Seafood Processing Technology, Faculty of Fisheries, Cukurova University, Adana 01330, Turkey
Özlem Emir Çoban
Fisheries Faculty, Fırat University, Elazığ 23200, Turkey
María Guðjónsdóttir
Faculty of Food Science and Nutrition, University of Iceland, 113 Reykjavík, Iceland
Francisco J. Barba
Nutrition and Food Science Area, Preventive Medicine and Public Health, Food Science, Toxicology and Forensic Medicine Department, Faculty of Pharmacy, Universitat de València, 46100 València, Spain
Francisco J. Marti-Quijal
Nutrition and Food Science Area, Preventive Medicine and Public Health, Food Science, Toxicology and Forensic Medicine Department, Faculty of Pharmacy, Universitat de València, 46100 València, Spain
Anet Režek Jambrak
Faculty of Food Technology and Biotechnology, University of Zagreb, 10 000 Zagreb, Croatia
Nadica Maltar-Strmečki
Ruđer Bošković Institute, Division of Physical Chemistry, Bijenička c. 54, 10 000 Zagreb, Croatia
Jasenka Gajdoš Kljusurić
Faculty of Food Technology and Biotechnology, University of Zagreb, 10 000 Zagreb, Croatia
Joe M. Regenstein
Department of Food Science, Cornell University, Ithaca, NY 14853-7201, USA
Consumer demand for food of high quality has driven research for alternative methods of food preservation on the one hand, and the development of new and rapid quality assessment techniques on the other hand. Recently, there has been a growing need and interest in healthier food products, which has led to an increased interest in natural preservatives, such as essential oils, plant extracts, and edible films and coatings. Several studies have shown the potential of using biopreservation, natural antimicrobials, and antioxidant agents in place of other processing and preservation techniques (e.g., thermal and non-thermal treatments, freezing, or synthetic chemicals). Changes in food quality induced by the application of natural preservatives have been commonly evaluated using a range of traditional methods, including microbiology, sensory, and physicochemical measurements. Several spectroscopic techniques have been proposed as promising alternatives to the traditional time-consuming and destructive methods. This review will provide an overview of recent studies and highlight the potential of spectroscopic techniques to evaluate quality changes in food products following the application of natural preservatives.
