Analysis and detection using novel terahertz spectroscopy technique in dietary carbohydrate-related research: Principles and application advances

• Published in: Critical reviews in food science and nutrition Vol. 63; no. 13; pp. 1793 - 1805
• Main Authors: Li, Qingxia, Lei, Tong, Sun, Da-Wen
• Format: Journal Article
• Language: English
• Published: United States Taylor & Francis 19.05.2023; Taylor & Francis Ltd
• Subjects: Addition polymerization; Carbohydrate analysis; Carbohydrates; Chemical residues; crystal structure; dietary carbohydrate; Dietary Carbohydrates; Fermentation; Food; Food production; food safety and quality; food science; human nutrition; Humans; Infrared analysis; liquids; Nondestructive testing; Polymers; Principles; Qualitative analysis; Quality assessment; Spectroscopic analysis; Spectroscopy; Spectrum analysis; Spectrum Analysis - methods; terahertz imaging; terahertz spectroscopy; Terahertz Spectroscopy - methods; terahertz imaging; terahertz spectroscopy; Dietary carbohydrates; food safety and quality
• ISSN: 1040-8398; 1549-7852; 1549-7852
• DOI: 10.1080/10408398.2023.2165032

As one of the main functional substances, carbohydrates account for a large proportion of the human diet. Conventional analysis and detection methods of dietary carbohydrates and related products are destructive, time-consuming, and labor-intensive. In order to improve the efficiency of measurement and ensure food nutrition and consumer health, rapid and nondestructive quality evaluation techniques are needed. In recent years, terahertz (THz) spectroscopy, as a novel detection technology with dual characteristics of microwave and infrared, has shown great potential in dietary carbohydrate analysis. The current review aims to provide an up-to-date overview of research advances in using the THz spectroscopy technique in analysis and detection applications related to dietary carbohydrates. In the review, the principles of the THz spectroscopy technique are introduced. Advances in THz spectroscopy for quantitative and qualitative analysis and detection in dietary carbohydrate-related research studies from 2013 to 2022 are discussed, which include analysis of carbohydrate concentrations in liquid and powdery foods, detection of foreign body and chemical residues in carbohydrate food products, authentication of natural carbohydrate produce, monitoring of the fermentation process in carbohydrate food production and examination of crystallinity in carbohydrate polymers. In addition, applications in dietary carbohydrate-related detection research using other spectroscopic techniques are also briefed for comparison, and future development trends of THz spectroscopy in this field are finally highlighted.