Raman Spectroscopy Application in Food Waste Analysis: A Step towards a Portable Food Quality-Warning System

Omar Hussein Dib, Ali Assaf (), Alexia Pean, Marie-Jose Durand, Sulivan Jouanneau, Ramakrishnan Ramanathan and Gérald Thouand
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Omar Hussein Dib: Nantes Université, ONIRIS, CNRS, GEPEA, UMR 6144, F-85000 La Roche-sur-Yon, France
Ali Assaf: Nantes Université, ONIRIS, CNRS, GEPEA, UMR 6144, F-85000 La Roche-sur-Yon, France
Alexia Pean: Nantes Université, ONIRIS, CNRS, GEPEA, UMR 6144, F-85000 La Roche-sur-Yon, France
Marie-Jose Durand: Nantes Université, ONIRIS, CNRS, GEPEA, UMR 6144, F-85000 La Roche-sur-Yon, France
Sulivan Jouanneau: Nantes Université, ONIRIS, CNRS, GEPEA, UMR 6144, F-85000 La Roche-sur-Yon, France
Ramakrishnan Ramanathan: Essex Business School, Southend Campus, Elmer Approach, Southend-on-Sea SS1 1LW, UK
Gérald Thouand: Nantes Université, ONIRIS, CNRS, GEPEA, UMR 6144, F-85000 La Roche-sur-Yon, France

Sustainability, 2022, vol. 15, issue 1, 1-11

Abstract: Food waste is one of the main problems contributing to climate change, as its piling up in landfills produces the greenhouse gas methane. Food waste occurs at every stage of food production; however, a major source of food waste occurs at businesses that supply food to consumers. Industry 4.0 technologies have shown promise in helping to reduce food waste in food supply chains. However, more innovative technologies, such as Raman spectroscopy, hold great promise in helping to reduce food waste, although this has largely been ignored in the literature. In this context, we propose a portable Raman platform to monitor food quality during transportation. The developed system was tested in conditions mimicking those present in a refrigerated truck by analyzing chicken samples stored at temperatures of 4 °C. Raman spectra were acquired for non-packaged and packaged samples over the duration of 30 days resulting in 6000 spectra. The analysis of Raman spectra revealed that the system was able to detect noticeable changes in chicken quality starting on day six. The main Raman bands contributing to this change are amide I and tyrosine. The proposed system will offer the potential to reduce food losses during transportation by consistently checking the food quality over time.

Keywords: food waste; Raman spectroscopy; food quality; protein (search for similar items in EconPapers)
JEL-codes: O13 Q Q0 Q2 Q3 Q5 Q56 (search for similar items in EconPapers)
Date: 2022
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