Raman spectroscopy enables non‐invasive and quantitative assessment of macronutrients in baked foods

Abstract

AbstractFast and accurate assessments of macro and micronutrients in food can be used to balance the diet of millions of people around the world. This can help to prevent the development of chronic diseases such as obesity and diabetes. Modern analytical methods that can be used to reveal information about the nutritional composition of food are destructive and laborious. In this study, we examine the potential of Raman spectroscopy in the non‐invasive, non‐destructive, and quantitative assessment of carbohydrates, gluten, carotenoids, and fats in baked foods, including bread and crackers. The Raman effect is based on the phenomenon of inelastic light scattering. Our results demonstrate that Raman spectroscopy could be used to quantify the amount of carbohydrates, gluten, carotenoids, and fats in baked foods. Furthermore, unique spectroscopic signatures of bread and crackers could be used for their automated identification. These findings demonstrate that Raman‐based sensors can be used to personalize nutrition and control the quality of consumed food products.