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Blueberry juices produced in China and in Italy were analyzed by means of Raman spectroscopy. The reference data of important nutraceutical indicators such as degrees Brix and carbohydrates were available. Some juices were produced from fresh organic fruits, while others were industrial grade, differing in qualities and prices. Raman spectra obtained with excitation at 1064 nm were acquired using...
An innovative fiber optic setup for the scattering–free absorption spectroscopy of liquids is presented. It makes use of an integrating sphere that contains the sample under test, coupled to a fiber optic supercontinuum source and to a fiber optic spectrometer. A collection of turbid lubricant oils was considered as a test case for verifying and validating the innovative scheme of diffuse–light absorption...
The non-destructive nature of spectroscopy as a modern analytical method for food analysis is particularly attractive for rapid quality checks. This paper shows how Raman spectroscopy can be used for assessing the nutraceutic properties of lyophilized blueberries which were selected at different ripeness. The Raman spectra of powder samples were processed together with their reference data by means...
The detection and quantification of hogwash oil in soybean oils by means of absorption spectroscopy is presented. Three types of soybean oils were adulterated with different concentrations of hogwash oil. The spectra were measured in the visible band using a white LED and a low-cost spectrometer. Then, the visible spectra were sliced into two bands for modeling a simple setup made of two LEDs only,...
A selection of spectroscopy-based, fiber optic and micro-optic devices is presented. They have been designed and tested for monitoring the quality and safety of common foodstuffs. The absorption, fluorescence, reflection and Raman spectra, considered as product fingerprints, allowed to detecting quality indicators such as nutraceutic ingredients or indications of the production region, to authenticating...
Two innovative non-conventional optical techniques were used to measure a collection of 70 commercial beers. Two beer types were considered, depending on the yeast used and temperature of fermentation: the top-fermented and bottom fermented, respectively. Top-fermented beers were produced with saccharomyces cerevisiae yeast between 15°-20°C. Bottom-fermented beers were produced with saccharomyces...
A selection of top-quality extra virgin olive oils with excellent nutraceutic properties was artificially adulterated by means of lower-grade olive oils commonly used in commercial counterfeits. The oil sample set was analyzed by means of diffuse-light absorption spectroscopy performed in the wide 400-1700 nm spectral range. A setup based on optical fiber technology was experimented, which made use...
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