Performance of Fluorescence and Diffuse Reflectance Hyperspectral Imaging for Characterization of Lutefisk: A Traditional Norwegian Fish Dish

Toward commercial applications of LED and laser-induced fluorescence techniques for food identity, quality, and safety monitoring: A review

The assessment of food safety and quality is a matter of paramount importance, especially considering the challenges posed by climate change. Convenient, eco-friendly, and non-destructive techniques have attracted extensive attention in the food industry because they can retain food safety and quality. Fluorescence radiation, the process by which fluorophore emits light upon the absorption of ultraviolet or visible light, offers the advantages of high sensitivity and selectivity. The use of excitation-emission matrix (EEM) has been extensively explored in the food industry, but on-site detection of EEMs remain a challenge. To address this limitation, laser-induced fluorescence (LIF) and light emitting diode-induced fluorescence (LED-IF) have been implemented in many cases to facilitate the transition of fluorescence measurements from the laboratory to commercial applications. This review provides an overview of the application of commercially available LIF/LED-IF devices for non-destructive food measurement and recent studies that focus on the development of LIF/LED-IF devices for commercial applications. These studies were categorized into two stages: the preliminary exploration stage, which emphasizes the selection of an appropriate excitation wavelength based on the combination of EEM and chemometrics, and the pre-application stage, where experiments were conducted on scouting with specific excitation wavelength. Although commercially available devices have emerged in many research fields, only a limited number have been reported for use in the food industry. Future studies should focus on enhancing the diversity of test samples and parameters that can be measured by a single device, exploring the application of LIF techniques for detecting low-concentration substances in food, investigating more quantitative approaches, and developing embedded computing devices.

Hemoglobin I from Lucina pectinata on Collagen Scaffold: A Prospective Hydrogen Sulfide Scavenger

Hydrogen sulfide (H2S), independently of being a toxic gas with a characteristic smell of rotten eggs, is a crucial signaling molecule with significant physiological functions. Given the rapid diffusivity of the gas, it is a challenge to develop robust sensors and biomarkers to quantify free or bound H2S. In addition, there is the need to further develop a robust biosystem to efficiently trap or scavenge H2S from different producing environments. The work presented here uses recombinant met-aquo rHbI (rHbI-H2O) immobilization techniques on collagen to determine its ability to bind H2S due to its high affinity ( $1.24\times {10}^8$  M-1). The hemeprotein will function as a scavenger on this scaffold system. UV-Vis absorption and UV-Vis diffuse reflectance (%R) spectroscopy of rHbI-H2O and rHbI-sulfide (rHbI-H2S) complex in solution and collagen scaffold demonstrated that the heme chromophore retains its reactivity and properties. UV-Vis diffuse reflectance measurements, transformed using the Kubelka-Munk function (K-M function), show a linear correlation ( $R_2=0.9987$ and 0.9916) of rHbI-H2O and rHbI-H2S within concentrations from 1 μM to 35 μM for derivatives. The extraordinary affinity of rHbI-H2O for H2S suggests recombinant met-aquo HbI in a collagen scaffold is an excellent scavenger moiety for hydrogen sulfide. These findings give insight into H2S trapping using the rHbI-H2O-collagen scaffold, where the rHbI-H2S concentration can be determined. Future pathways are to work toward the development of a met-aquo rHbI collagen solution capable of being printed as single drops on polymer, cotton or chromatographic paper. Upon exposure of these matrixes to H2S, the rHbI-H2S complex is formed and its concentration determined using UV-Vis diffuse reflectance technique.

Seafood Processing, Preservation, and Analytical Techniques in the Age of Industry 4.0

Fish and other seafood products are essential dietary components that are highly appreciated and consumed worldwide. However, the high perishability of these products has driven the development of a wide range of processing, preservation, and analytical techniques. This development has been accelerated in recent years with the advent of the fourth industrial revolution (Industry 4.0) technologies, digitally transforming almost every industry, including the food and seafood industry. The purpose of this review paper is to provide an updated overview of recent thermal and nonthermal processing and preservation technologies, as well as advanced analytical techniques used in the seafood industry. A special focus will be given to the role of different Industry 4.0 technologies to achieve smart seafood manufacturing, with high automation and digitalization. The literature discussed in this work showed that emerging technologies (e.g., ohmic heating, pulsed electric field, high pressure processing, nanotechnology, advanced mass spectrometry and spectroscopic techniques, and hyperspectral imaging sensors) are key elements in industrial revolutions not only in the seafood industry but also in all food industry sectors. More research is still needed to explore how to harness the Industry 4.0 innovations in order to achieve a green transition toward more profitable and sustainable food production systems.

Application of Novel Techniques for Monitoring Quality Changes in Meat and Fish Products during Traditional Processing Processes: Reconciling Novelty and Tradition

In this review, we summarize the most recent advances in monitoring changes induced in fish and other seafood, and meat and meat products, following the application of traditional processing processes by means of conventional and emerging advanced techniques. Selected examples from the literature covering relevant applications of spectroscopic methods (i.e., visible and near infrared (VIS/NIR), mid-infrared (MIR), Raman, nuclear magnetic resonance (NMR), and fluorescence) will be used to illustrate the topics covered in this review. Although a general reluctance toward using and adopting new technologies in traditional production sectors causes a relatively low interest in spectroscopic techniques, the recently published studies have pointed out that these techniques could be a powerful tool for the non-destructive monitoring and process optimization during the production of muscle food products.