Classical and Emerging Non-destructive Technologies for Safety and Quality Evaluation of Cereals: A Review of Recent Applications

Publication date: Available online 24 July 2019Source: Trends in Food Science & TechnologyAuthor(s): Nisar Hussain, Da-Wen Sun, Hongbin PuAbstractBackgroundCereals are globally consumed as staple food, providing essential nutrients to the consumers. The emerging problems associated with cereals are mycotoxin outbreaks and adulteration in both the cereals and their products. Both classical and emerging techniques are extensively exploited to tackle such problems. However classical methods still face more limitations as compared to emerging nondestructive methods.Scope and methodsHigh-performance liquid chromatography, gas chromatography and enzyme-linked immunosorbent assays, are classical methods employed for assessing the quality and safety parameters of cereal foods, with limitations of offline, time consuming and destructiveness. On the other hand, emerging nondestructive methodologies like hyperspectral imaging, fluorescence spectroscopy, near infrared spectroscopy and Fourier transform infrared spectroscopy have been introduced as promising techniques for the assessment of fungal contamination, quality discrimination and adulteration detection in cereals and cereal products. This review highlights the most recent applications of enlisted classical and emerging approaches, their working principles and advances in determining various safety and quality attributes of cereals and their products. Besides, challenges and future trends, their advantages and limitations are also...
Source: Trends in Food Science and Technology - Category: Food Science Source Type: research