The application of emerging technologies for the quality and safety evaluation of oilseeds and edible oils
文献类型： 外文期刊
作者： Li, Xue 1 ; Liu, Wenwen 1 ; Xiao, Lu 1 ; Zhao, Jie 1 ; Chen, Yan 1 ; Zhang, Liangxiao 3 ; Li, Peiwu 3 ; Perez-Marin, Dolores 4 ; Wang, Xu 1 ;
作者机构： 1.Guangdong Acad Agr Sci, Inst Qual Stand & Monitoring Technol Agroprod, Guangzhou 510640, Peoples R China
2.Guangdong Prov Key Lab Qual &Safety Risk Assessmen, Guangzhou 510640, Peoples R China
3.Chinese Acad Agr Sci, Oil Crops Res Inst, Key Lab Biol & Genet Improvement Oil Crops, Minist Agr & Rural Affairs, Wuhan 430062, Peoples R China
4.Univ Cordoba, Dept Anim Prod, ETSIAM, Rabanales Campus, Cordoba 14071, Spain
关键词： Oilseeds; Edible oils; Spectroscopy; Quality; Safety; Non-destructive techniques.
期刊名称：FOOD CHEMISTRY-X （ 影响因子：8.2； 五年影响因子：8.2 ）
ISSN： 2590-1575
年卷期： 2025 年 25 卷
页码：
收录情况： SCI
摘要： Oilseeds and edible oils are an indispensable part for the human diet and provide nutritional support for the human health. It has been reported a total of above 170 million tons per annum of edible oils consumption were consumed worldwide. Safety and quality of oilseeds and edible oils cannot be ignored, which can pose risk to human health and cause agro-economic loss. Classical techniques widely used to detect the safety and quality attributes of oilseeds and edible oils often involve time-consuming and tedious operation; therefore, the development of low cost, rapid and non-destructive detection method is necessary. This review presents applications of four emerging spectroscopic techniques in recent ten years, such as Raman spectroscopy, fluorescence spectroscopy, fourier transform infrared spectroscopy and near-infrared spectroscopy for determining the quality and safety of oilseeds and edible oils. Meanwhile, the technical challenges and future prospects of these nondestructive spectroscopic technologies are also discussed.
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