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Raman Spectroscopy in the Characterization of Food Carotenoids: Challenges and Prospects
Stefan M Kolašinac1, Ilinka Pećinar1, Radoš Gajić2
1Department of Agrobotany, Faculty of Agriculture, University of Belgrade, Nemanjina 6, Zemun, 11080 Belgrade, Serbia.
Foods (Basel, Switzerland)
|April 15, 2025
Summary
Raman spectroscopy (RS) offers a fast, eco-friendly method for analyzing carotenoids, vital compounds in food and health. This review details best practices for RS carotenoid analysis, highlighting advanced techniques and future applications in food quality.
Area of Science:
- Analytical Chemistry
- Spectroscopy
- Food Science
Background:
- Carotenoids are gaining attention for health benefits and industrial demand.
- Their polyene structure makes them sensitive to Raman spectroscopy (RS).
- RS is a non-preparative, rapid, and green analytical technique.
Purpose of the Study:
- To provide an overview of Raman spectroscopy applications for carotenoid characterization.
- To discuss critical methodological and experimental aspects of carotenoid analysis by RS.
- To recommend best practices and highlight future prospects for RS in food quality assessment.
Main Methods:
- Review of existing literature on Raman spectroscopy for carotenoid analysis.
- Discussion of instrument parameter selection (laser wavelength, power, resolution).
- Exploration of chemometric modeling for spectral interpretation.
Main Results:
- Raman spectroscopy is effective for both qualitative and quantitative carotenoid analysis.
- Commonly used laser wavelengths include 1064, 785, and 532 nm.
- Focus in current studies is primarily on qualitative analysis.
Conclusions:
- Optimizing RS parameters and chemometric models is crucial for accurate carotenoid analysis.
- Advanced techniques like SORS, CARS, SRS, and AI show promise for carotenoid analysis.
- RS holds significant potential for wider application in food quality assessment.
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