Optical Techniques for Assessing Food Adulterants

This book explores the latest advancements in optical probe technology, their theoretical foundations, and practical applications in ensuring food safety. Food adulteration is a deceptive practice that misleads consumers for economic gain. It poses significant risks to public health and compromises the quality and nutritional value of food.

In recent years, optical probes have emerged as powerful tools for detecting food adulterants. Optical probes such as colorimetric probe, optical fiber probes, LSPR probes as well as SERS enabled probes are useful tools for detecting food adulteration in a fast and non-destructive way. Optical probes can measure various properties of food products, such as color, texture, moisture, composition, and authenticity, by using different types of light sources and detectors. Optical probes can also be integrated with other sensors, such as microfluidic devices, biosensors, or spectroscopic techniques, to enhance their sensitivity and specificity. Optical probes have several advantages over conventional methods of food analysis, such as portability, flexibility, low cost, and real-time measurement. Therefore, optical probes are a promising technology for the detection of food adulteration in various applications.

Highlights optical probe technology, their theoretical foundations, and practical applications in ensuring food safety Includes advantages over other methods of food analysis Presents integration with sensors, such as microfluidic devices, biosensors, etc. to enhance sensitivity and specificity

Autorentext

Dr. Rajib Biswas pursued his doctoral research in Northeast Institute of Science and Technology, India. He joined as a faculty in Department of Physics, Tezpur University. Being in academics, he is actively engaged in applied photonics research. He is an emeritus member of Optical Society of America. His research interests are in the areas of sensing and instrumentation, design of facile probes as well as assays for various applications, TMDCs along with their interaction mechanism at molecular level.

Inhalt

1. Introduction to Food Adulteration.- 2. Pesticides, foodborne pathogens, and their impact: a comprehensive study.- 3. Infrared Spectroscopy for Detecting Food Adulterants.- 4. Advancements in Fiber-Optic-Based SPR Biosensors for Detecting Food Adulteration.- 5. Optical techniques/probes for the detection of antibiotic residues in milk and dairy products.