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DDC: 600 × Subject: Spectroscopy ×

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    Monitoring Thermal and Non-Thermal Treatments during Processing of Muscle Foods : A Comprehensive Review of Recent Technological Advances
    (Basel : MDPI, 2020) Hassoun, Abdo; Ojha, Shikha; Tiwari, Brijesh; Rustad, Turid; Nilsen, Heidi; Heia, Karsten; Cozzolino, Daniel; Bekhit, Alaa El-Din; Biancolillo, Alessandra; Wold, Jens Petter
    Muscle food products play a vital role in human nutrition due to their sensory quality and high nutritional value. One well-known challenge of such products is the high perishability and limited shelf life unless suitable preservation or processing techniques are applied. Thermal processing is one of the well-established treatments that has been most commonly used in order to prepare food and ensure its safety. However, the application of inappropriate or severe thermal treatments may lead to undesirable changes in the sensory and nutritional quality of heat-processed products, and especially so for foods that are sensitive to thermal treatments, such as fish and meat and their products. In recent years, novel thermal treatments (e.g., ohmic heating, microwave) and non-thermal processing (e.g., high pressure, cold plasma) have emerged and proved to cause less damage to the quality of treated products than do conventional techniques. Several traditional assessment approaches have been extensively applied in order to evaluate and monitor changes in quality resulting from the use of thermal and non-thermal processing methods. Recent advances, nonetheless, have shown tremendous potential of various emerging analytical methods. Among these, spectroscopic techniques have received considerable attention due to many favorable features compared to conventional analysis methods. This review paper will provide an updated overview of both processing (thermal and non-thermal) and analytical techniques (traditional methods and spectroscopic ones). The opportunities and limitations will be discussed and possible directions for future research studies and applications will be suggested.
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    Propagating and localized surface plasmon resonance sensing — A critical comparison based on measurements and theory
    (Amsterdam [u.a.] : Elsevier, 2016) Jatschka, Jacqueline; Dathe, André; Csáki, Andrea; Fritzsche, Wolfgang; Stranik, Ondrej
    With its potential for ultrasensitive, label-free detection of molecular interactions, sensing methods based on the surface plasmon resonance (SPR) effect fully meet the requirements for modern analytical techniques. Already established by using propagating SPR in thin gold layers, the last years witnessed the emergence of another related technique utilizing extremely miniaturized noble metal sensor structures, based on a localized SPR. This paper provides a critical comparison of these kinds of SPR sensing, reviews the foundation of both general approaches, presents experimental data on exactly the same molecular model system using both techniques, as well as theoretical considerations in order to allow reasonable comparison. It highlights the specific features and effects, in order to provide guidance in choosing the right technique for given bioanalytical tasks. The study demonstrated the capabilities of LSPR for sensing of molecular layers even in the lower nanometer dimension. For the detection of small (bio)molecules, smaller particle diameters are favored regarding highest sensitivity. It also presents an approach to obtain refractive index and the thickness of a molecular film by analyzing the signal response of plasmonic sensors with metal nanoparticles. Moreover, an additional method for the improvement of the parameters' determination is introduced.