170
D. K. Pandey et al.
can be seen [199]. Further, the intensity of this band slightly increased with rising lard
fat content in mixture samples (0, 3, 5, 10, 20, 40, and 100% lard w/w) that appears
in the Raman spectra shown in Fig. 8e [199]. Reiner group recently looked into the
applicability of Raman spectroscopy as an online process control method during the
processing of consumer milk [200]. Similar to dairy products, Honey, as a natural
sweet substance is also an important part of diet due to its miraculous properties
such as antimicrobial, antioxidant, antiproliferative, anticancer, anti-inflammatory,
and antimetastatic effects. In this regard, Samarghandian et al. recently reported a
study that emphasizes the therapeutic aspects of honey’s ability and its multitude
[201]. Most recently, Molnar et al. used the utility of Raman spectroscopy in honey
authentications where authors developed a new green sample preparation method
and analyzed distinct honey varieties from different regions of Romania using this
approach [202]. It was concluded that using this technique, no spectral changes were
observed in different honey varieties even after three days, indicates that this method
can be successfully applied to the investigation of different types of honey with
different degrees of crystallization and fluorescence [202]. Coffee is another product
consumed as a beverage in the world largely and also a major source of caffeine [203].
It has great economic significance and the worldwide consumption of coffee is about
155 million bags per year [204]. The quality of coffee is an important issue in this way
which can affect human health [205, 206] and therefore a fast-reliable tool is needed
to investigate coffee quality. Most recently, various strategies were developed using
Raman spectroscopic to investigate the quality of coffee beans [207–209]. With the
aid of chemometrics, Santos and colleagues used the Raman spectroscopy to classify
four Arabic coffee genotypes: one Mundo Novo line (G1) and three Bourbon lines
(G2, G3, and G4) [209]. Using Raman spectroscopy, most contributed bands were
identified at 1567, 1479 cm
−1 and 1442, 1302 cm
−1 for kahweol and fatty acids,
respectively. The partial least square analysis of the Raman data was carried out
which effectively discriminates the coffee genotypes [209].
Various investigations reveal the potential of Raman spectroscopy and its
advanced variants for food analysis as it is a fast, reliable, non-destructive, and realtime analysis tool [210–214]. Further, Nache and colleagues investigated the quality
of porcine meat using Raman spectroscopy with the ant colony optimization (ACO)
metaheuristics using pH as an indicator and identified the quality markers pH 45 and
pH 24 for the meat that helps to assess the quality of the meat [215]. The Logan group
used Raman spectroscopy to verify the quality of the beef and suggested with their
analysis that Raman spectroscopy is a viable alternative tool for the authentication
of beef carcasses from grass and grain-fed production systems [216]. Most recently,
Kang et al. used deep Raman spectroscopy with a pair of fiber optic probes to analyze
subcutaneous swine fat and revealed that this technique could be used to measure
the local distribution of subcutaneous fat [217]. The use of Raman spectroscopy in
food analysis is still in its initial stages, as most Raman systems were developed in
laboratories for research purposes. Therefore, portable Raman systems have great
potentials as they composed advanced light source and detector technologies. We
believe that the Raman spectroscopy will be one of the most important methods to
be used soon in food analysis.
D. K. Pandey et al.
can be seen [199]. Further, the intensity of this band slightly increased with rising lard
fat content in mixture samples (0, 3, 5, 10, 20, 40, and 100% lard w/w) that appears
in the Raman spectra shown in Fig. 8e [199]. Reiner group recently looked into the
applicability of Raman spectroscopy as an online process control method during the
processing of consumer milk [200]. Similar to dairy products, Honey, as a natural
sweet substance is also an important part of diet due to its miraculous properties
such as antimicrobial, antioxidant, antiproliferative, anticancer, anti-inflammatory,
and antimetastatic effects. In this regard, Samarghandian et al. recently reported a
study that emphasizes the therapeutic aspects of honey’s ability and its multitude
[201]. Most recently, Molnar et al. used the utility of Raman spectroscopy in honey
authentications where authors developed a new green sample preparation method
and analyzed distinct honey varieties from different regions of Romania using this
approach [202]. It was concluded that using this technique, no spectral changes were
observed in different honey varieties even after three days, indicates that this method
can be successfully applied to the investigation of different types of honey with
different degrees of crystallization and fluorescence [202]. Coffee is another product
consumed as a beverage in the world largely and also a major source of caffeine [203].
It has great economic significance and the worldwide consumption of coffee is about
155 million bags per year [204]. The quality of coffee is an important issue in this way
which can affect human health [205, 206] and therefore a fast-reliable tool is needed
to investigate coffee quality. Most recently, various strategies were developed using
Raman spectroscopic to investigate the quality of coffee beans [207–209]. With the
aid of chemometrics, Santos and colleagues used the Raman spectroscopy to classify
four Arabic coffee genotypes: one Mundo Novo line (G1) and three Bourbon lines
(G2, G3, and G4) [209]. Using Raman spectroscopy, most contributed bands were
identified at 1567, 1479 cm
−1 and 1442, 1302 cm
−1 for kahweol and fatty acids,
respectively. The partial least square analysis of the Raman data was carried out
which effectively discriminates the coffee genotypes [209].
Various investigations reveal the potential of Raman spectroscopy and its
advanced variants for food analysis as it is a fast, reliable, non-destructive, and realtime analysis tool [210–214]. Further, Nache and colleagues investigated the quality
of porcine meat using Raman spectroscopy with the ant colony optimization (ACO)
metaheuristics using pH as an indicator and identified the quality markers pH 45 and
pH 24 for the meat that helps to assess the quality of the meat [215]. The Logan group
used Raman spectroscopy to verify the quality of the beef and suggested with their
analysis that Raman spectroscopy is a viable alternative tool for the authentication
of beef carcasses from grass and grain-fed production systems [216]. Most recently,
Kang et al. used deep Raman spectroscopy with a pair of fiber optic probes to analyze
subcutaneous swine fat and revealed that this technique could be used to measure
the local distribution of subcutaneous fat [217]. The use of Raman spectroscopy in
food analysis is still in its initial stages, as most Raman systems were developed in
laboratories for research purposes. Therefore, portable Raman systems have great
potentials as they composed advanced light source and detector technologies. We
believe that the Raman spectroscopy will be one of the most important methods to
be used soon in food analysis.