Rapid and non-labelling detection method in food safety and adulteration

Abstract

Abstract One of the goals from The United Nations’ 17 Sustainable Development Goals (SDGs) is good health and well-being has, directly and indirectly, absolutely has relation with the safety and fraud of food. In the field of food sciences, the availability of analyzing tools for both safety and fraud of food is a must for producing the sustainable of good health and well-being of consumers, as well as a need early detection of contaminants in the food supply that be able to be serious to certify the safe food. Raman spectroscopy is one of the unconventional techniques that can detect and indicate those problems classes rapidly, sensitively, noninvasively, and relatively inexpensive method. The quantitative analysis and modeling of biomaterials based on empirical data are useful for connecting molecular biology to new areas, particularly in Industry 4.0 era, such as computational of food science. Raman spectroscopy is considered one of the possible methods by which we can observe the biological sample in rapid and non- labeling methods. This could improve to check up the quality and safety of food in the field of food science rapidly and safety. Furthermore, it will largely contribute to society in the future. The present article introduces some preliminary techniques based on Raman spectroscopy and evaluates their applications in intact food ingredients, such as lipid and Stingless Bees Honey.