A selection is presented of fiber-optic and micro-optic devices that have been designed and tested for guaranteeing the quality and safety of typical foods, such as extra virgin olive oil, beer, and milk. Scattered colorimetry is used to authenticate various types of extra virgin olive oil and beer, while a fiber-optic-based device for UV-VIS-NIR absorption spectroscopy is exploited in order to obtain the hyperspectral optical signature of olive oil. This is done not only for authentication purposes, but also so as to correlate the spectral data with the content of fatty acids, which are important nutritional factors. A micro-optic sensor for the detection of olive oil aroma that is capable of distinguishing different ageing levels of extra virgin olive oil is also presented. It shows effective potential for acting as a smart cap of bottled olive oil in order to achieve a nondestructive olfactory perception of oil ageing. Lastly, a compact portable fluorometer for the rapid monitoring of the carcinogenic M1 aflatoxin in milk, is experimented.

Mignani, A.g., Ciaccheri, L., Cucci, C., Mencaglia, A.a., Cimato, A., Attilio, C., et al. (2008). EAT-by-LIGHT: Fiber-optic and micro-optic devices for food quality and safety assessment. IEEE SENSORS JOURNAL, 8(7), 1342-1354 [10.1109/JSEN.2008.926971].

EAT-by-LIGHT: Fiber-optic and micro-optic devices for food quality and safety assessment

PAOLESSE, ROBERTO;MONTI, DONATO;
2008-01-01

Abstract

A selection is presented of fiber-optic and micro-optic devices that have been designed and tested for guaranteeing the quality and safety of typical foods, such as extra virgin olive oil, beer, and milk. Scattered colorimetry is used to authenticate various types of extra virgin olive oil and beer, while a fiber-optic-based device for UV-VIS-NIR absorption spectroscopy is exploited in order to obtain the hyperspectral optical signature of olive oil. This is done not only for authentication purposes, but also so as to correlate the spectral data with the content of fatty acids, which are important nutritional factors. A micro-optic sensor for the detection of olive oil aroma that is capable of distinguishing different ageing levels of extra virgin olive oil is also presented. It shows effective potential for acting as a smart cap of bottled olive oil in order to achieve a nondestructive olfactory perception of oil ageing. Lastly, a compact portable fluorometer for the rapid monitoring of the carcinogenic M1 aflatoxin in milk, is experimented.
2008
Pubblicato
Rilevanza internazionale
Articolo
Esperti anonimi
Settore CHIM/07 - FONDAMENTI CHIMICI DELLE TECNOLOGIE
English
Con Impact Factor ISI
Absorption spectroscopy; Anatoxins; Beer; Fluorescence spectroscopy; Food authentication; Milk; Olive oil; Scattered colorimetry
Mignani, A.g., Ciaccheri, L., Cucci, C., Mencaglia, A.a., Cimato, A., Attilio, C., et al. (2008). EAT-by-LIGHT: Fiber-optic and micro-optic devices for food quality and safety assessment. IEEE SENSORS JOURNAL, 8(7), 1342-1354 [10.1109/JSEN.2008.926971].
Mignani, Ag; Ciaccheri, L; Cucci, C; Mencaglia, Aa; Cimato, A; Attilio, C; Ottevaere, H; Thienpont, H; Paolesse, R; Mastroianni, M; Monti, D; Gerevini...espandi
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Utilizza questo identificativo per citare o creare un link a questo documento: https://hdl.handle.net/2108/27163
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