Intrinsic Fluorescence Markers for Food Characteristics, Shelf Life, and Safety Estimation: Advanced Analytical Approach

Food is a complex matrix of proteins, fats, minerals, vitamins, and other components. Various analytical methods are currently used for food testing. However, most the require sample preprocessing expensive chemicals. New needed quick economic measurement quality safety. Fluorescence spectroscopy simple method to measure quality, without preprocessing. This technique has been developed samples due application front-face measuring setup. Fluorescent compounds–fluorophores in highly sensitive their environment. Information about molecular structure changes obtained by excitation–emission matrices endogenous fluorophores applying multivariate chemometric tools. Synchronous fluorescence an advantageous screening mode analysis. The fluorescent markers amino acids tryptophan tyrosine; structural proteins collagen elastin; enzymes co-enzymes NADH FAD; vitamins; lipids; porphyrins; mycotoxins certain types. review provides information on principles measurements advantages this over others. An analysis applications various types provided.