Journal
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
Volume 59, Issue 5, Pages 770-793Publisher
TAYLOR & FRANCIS INC
DOI: 10.1080/10408398.2018.1528436
Keywords
Surface-enhanced Raman spectroscopy (SERS); Fourier-transform (FT) Raman spectroscopy; micro-Raman spectroscopy; milk compositions; microorganisms; antibiotic residues; adulterants
Categories
Funding
- Collaborative Innovation Major Special Projects of Guangzhou City [201604020007]
- Guangdong Provincial Science and Technology Plan Projects [2015A020209016, 2016A040403040]
- Fundamental Research Funds for the Central Universities [2017MS067, 2017MS075]
- International and Hong Kong - Macau - Taiwan Collaborative Innovation Platform of Guangdong Province on Intelligent Food Quality Control and Process Technology Equipment [2015KGJHZ001]
- Guangdong Provincial R & D Centre for the Modern Agricultural Industry on Non-destructive Detection and Intensive Processing of Agricultural Products
- Common Technical Innovation Team of Guangdong Province on Preservation and Logistics of Agricultural Products [2016LM2154]
- Innovation Centre of Guangdong Province for Modern Agricultural Science and Technology on Intelligent Sensing and Precision Control of Agricultural Product Qualities
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Milk is a complete nutrient source for humans. The quality and safety of milk are critical for both producers and consumers, thereby the dairy industry requires rapid and nondestructive methods to ensure milk quality and safety. However, conventional methods are time-consuming and laborious, and require complicated preparation procedures. Therefore, the exploration of new milk analytical methods is essential. This current review introduces the principles of Raman spectroscopy and presents recent advances since 2012 of Raman spectroscopic techniques mainly involving surface-enhanced Raman spectroscopy (SERS), fourier-transform (FT) Raman spectroscopy, near-infrared (NIR) Raman spectroscopy, and micro-Raman spectroscopy for milk analysis including milk compositions, microorganisms and antibiotic residues in milk, as well as milk adulterants. Additionally, some challenges and future outlooks are proposed. The current review shows that Raman spectroscopic techniques have the promising potential for providing rapid and nondestructive detection of milk parameters. However, the application of Raman spectroscopy on milk analysis is not common yet since some limitations of Raman spectroscopy need to be overcome before making it a routine tool for the dairy industry.
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