Optical method for predicting the nature of food

Abstract

The quality and safety of food is of critical importance to ensure health and long life. Traditional methods for assessing food quality and safety often require time-consuming and costly laboratory tests. In recent years, optical methods have emerged as a promising approach for non-destructive and rapid assessment of food quality attributes. Through this study, we are trying to devise an optical approach-based tool for predicting the nature of food which includes freshness and spoilage. Optical methods offer numerous advantages such as non invasive, rapid, and cost-effective. They also have the potential for online and real-time monitoring of food quality during food processing and storage. We are making use of the principles and applications of two most fundamental spectroscopic techniques, such as UV-vis spectroscopy and fluorescence spectroscopy, which have shown great potential for assessing food quality attributes, including protein, fat, moisture, and sugar content. In this current study, we are studying the role of a coenzyme which has a role in maintaining the adequate nutrients and overall quality of food. Finally, we highlight the prospects and potential applications of optical methods in the field of food quality assessment by considering the coenzyme NADH (Nicotinamide Adenine Dinucleotide Hydrogen). The whole Electron Transport Chain and Reactive Oxygen Species formation revolves around this molecule. Advances in optical technologies, including miniaturization, automation, and machine learning, hold great promise for the development of robust and portable optical devices for food quality prediction. Keywords: Spectral shift, optical tool, degradation profile, NADH activity.