Today, one of the world’s biggest problems is the assurance of food integrity from farm to fork. Economically motivated food adulteration and food authenticity problems are increasing daily with considerable health and economic effects. Early detection and prevention of food integrity-related problems could be provided by the application of effective on-site food analysis technologies. FTIR spectroscopy coupled with chemometrics can be used for the rapid quality control of a wide variety of food products with fast, high-throughput, accurate and nondestructive analysis advantages. In particular, hand-held and portable FTIR instruments have the potential to surveil food quality and food safety in various critical segments of the food supply chain. In this review, we explore the abilities of hand-held and portable FTIR spectrometers combined with multivariate statistics to conduct a quality evaluation of various food products in terms of food adulteration and authenticity issues. An examination of the literature showed that comparable results were obtained based on detection limits, correlation coefficient (R²) values, standard error values and discrimination power by using both portable/hand-held FTIR spectrometers and benchtop FTIR spectrometers. In conclusion, this review highlights the potential usefulness of portable and hand-held FTIR spectrometers combined with chemometrics for maintaining the food quality through the presentation of various applications that may shed light for on-site food control at any point of the food supply chain.

Safe and health-beneficial citrus oils can be employed as natural preservatives, flavorings, antioxidants, and as antibacterial and antifungal agents in a wide variety of food products. In this research, using GC–MS methodology, the major volatile composition of Citrus bergamia EO, obtained by hydro-distillation, was determined to consist of limonen (17.06%), linalool (46.34%) and linalyl acetate (17.69%). The molecular fingerprint was obtained using FTIR spectroscopy. The antibacterial effect of C. bergamia EO at different concentrations (0.5, 1, 2.5 and 5 µg/mL) was tested against different pathogen species (Salmonella typhimurium, Bacillus cereus, Staphylococcus aureus, Escherichia coli, Listeria monocytogenes), based on disc diffusion assay. The in vitro antifungal activity of C. bergamia EO oil against Aspergillus niger and Penicillium expansum was evaluated using agar disc diffusion assay. Clear inhibition zones were formed by C. bergamia EO against selected species of pathogens. Almost all of the concentrations were revealed to have antifungal activity against selected fungal pathogens. The highest inhibition rate of A. niger at 6 incubation days was 67.25 ± 0.35 mm with a 20 µL dose, while the growth in the control was 90.00 ± 0.00 mm. In addition, the highest inhibition rate of P. expansum was 26.16 ± 0.76 mm with a 20 µL dose, while the growth was 45.50 ± 2.12 mm in the control fungus. A higher antifungal effect of C. bergamia EO against P. expansum was obtained. It was observed that the growth of fungi was weakened with increasing concentrations (5, 10, 15 and 20 µL dose) of C. bergamia EO. Statistically significant (p < 0.05) results were obtained for the antibacterial and antifungal effects of C. bergamia EO. The findings from the research may shed light on the further use of C. bergamia EO obtained from peels in innovative food engineering applications in order to maintain food quality, food safety, and food sustainability.

In recent years, there has been renewed interest in the maintenance of food quality and food safety on the basis of metabolomic fingerprinting using vibrational spectroscopy combined with multivariate chemometrics. Nontargeted spectroscopy techniques such as FTIR, NIR and Raman can provide fingerprint information for metabolomic constituents in agricultural products, natural products and foods in a high-throughput, cost-effective and rapid way. In the current review, we tried to explain the capabilities of FTIR, NIR and Raman spectroscopy techniques combined with multivariate analysis for metabolic fingerprinting and profiling. Previous contributions highlighted the considerable potential of these analytical techniques for the detection and quantification of key constituents, such as aromatic amino acids, peptides, aromatic acids, carotenoids, alcohols, terpenoids and flavonoids in the food matrices. Additionally, promising results were obtained for the identification and characterization of different microorganism species such as fungus, bacterial strains and yeasts using these techniques combined with supervised and unsupervised pattern recognition techniques. In conclusion, this review summarized the cutting-edge applications of FTIR, NIR and Raman spectroscopy techniques equipped with multivariate statistics for food analysis and foodomics in the context of metabolomic fingerprinting and profiling.

Today, there is an increasing concern and effort for protection, conservation, and restoration of cultural heritage materials. Non-invasive analytical methodologies such as Raman spectroscopy offers various advantages such as high speed, robust identification, low cost, and in-site analysis. Previous contributions highlighted the potential of Raman spectroscopy combined with multivariate statistics for identification and quality evaluation of cultural heritage materials such as paints, fiber, dyes, woods, stones, inks, and textile materials. Especially, application of chemometrics and multivariate statistics algorithms opens new horizons for scientists and inspectors. In conclusion, the paper provided an overview of the state-of-the-art uses of multivariate statistically equipped Raman spectroscopy methods for evaluation of cultural heritage and art materials with illustrations from previous research studies.

Food pathogens are one of the microbiological problems that have negative effects on both economic and human health by causing spoilage and decay of important foods such as fruits and vegetables. The adverse effects of chemical residues left by synthetic biocides on human health and the development of resistance mechanisms in microorganisms have directed research towards bio-fungicide. This study aimed to develop an effective bio-fungicide using varying concentrations of ethyl pyruvate (1–18 μL disc−1). Additionally, the interaction of EP with several proteins in pathogenic bacteria and fungi was investigated through in silico molecular docking. According to the obtained results, an increase in EP concentration resulted in larger inhibition zone diameters. In this context, at an EP concentration of 18 μL disc−1, the inhibition zones formed against E. coli, S. aureus, L. monocytogenes and S. typhimurium bacteria were measured as 27.50 ± 0.50 mm, 31.00 ± 1.00 mm, 30.00 ± 1.00 mm and 32.66 ± 1.15 mm, respectively. EP at a concentration of 9 μL disc−1 showed a fungicidal effect against B. cinerea and P. expansum and a fungistatic effect against C. gloeosporioides. As a result of in silico tests, the molecular binding energies of EP with E. coli dihydrofolate reductase, S. aureus DNA Gyrase B and B. cinerea 14 alpha-demethylase were determined to be −4.62, −4.26 and −3.95 kcal mol−1, respectively. Our results holistically revealed that EP has great potential for use in food preservation due to its antifungal and antibacterial properties.