Abstract
Optical spectroscopy is a successful technique for assessing the quality and safety of intact food. It is a photonic tasting, as the food can be checked in real time by means of a light bean, without sampling and without the need for intermediate chemistry, thus providing a green analytical tool. The most effective instruments for spectroscopy available in our laboratory are presented, together with some successful applications to food analysis. They range from bulky instruments for Raman spectroscopy to custom and peculiar devices for turbidity-free absorption spectroscopy of liquids, to pocket colorimeters and fluorimeters, and to the most recent handheld smartphone-connected spectrometer for applications in low-resource settings.
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Acknowledgements
The following funding are acknowledged for co-funding the listed projects: MIUR-Cluster Agri-Food, “Safe&Smart” project; MIUR-PON “Fingerimball” project, MIPAAF-Era-net-SusFood, “SUNNIVA” project; Italian MAE-ISERD Italy-Israel “QR4Oil” project, Spanish Project P11-AGR-7843; DWTC-IAP; FWO; GOA; the 6th FP European Network of Excellence on Micro-Optics (NEMO); the 7th FP European Network of Excellence on Biophotonics (Photonics 4 Life); Methusalem and Hercules Foundations and the OZR-Vrije Universiteit Brussel; Harbin Engineering University, P.R. China. The Ente Cassa di Risparmio di Firenze is acknowledged for co-funding the Raman spectroscopy instrument. Verifood Ltd and Consumer Physics are acknowledged for providig the SCiO device and access to spectroscopic data. The following colleagues are acknowledged for successfully working together: Giovanni Agati, Cristina Attilio, Massimo Baldi, Sonia Carabetta, Angelo Cichelli, Antonio Cimato, Lanfranco Conte, Annalisa De Girolamo, Rosa Di Sanzo, Maria Lourdes González-Miret, Belen Gordillo-Arrobas, Francisco J. Heredia, Vincenzo Lippolis, Gabriele Manca, Milena Marega, Cristian Marinelli, Heidi Ottevaere, Michelangelo Pascale, Clemente Pellegrini Strozzi, Francisco J. Rodríguez-Pulido, Mariateresa Russo, Edgar Eugenio Samano Baca, Carla M. Stinco, Hugo Thienpont, Lorenza Tuccio, Tom Verschooten, Cosimo Trono, Mor Wilk, Libo Yuan, Tingting Yuan, Shaoxian Zhang.
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Anna G. Mignani is currently seconded at the European Research Council Executive Agency of the European Commission. Her views expressed in this paper are purely those of the writer and may not in any circumstances be regarded as stating an official position of the European Commission.
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Ciaccheri, L., Adinolfi, B., Mencaglia, A.A., Mignani, A.G. (2023). Optical Spectroscopy for Fingerprinting Food: A Photonic Tasting. In: Di Francia, G., Di Natale, C. (eds) Sensors and Microsystems. AISEM 2021. Lecture Notes in Electrical Engineering, vol 918. Springer, Cham. https://doi.org/10.1007/978-3-031-08136-1_18
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