Assessment of food component distribution and structure by confocal laser scanning microscopy: A review

Abstract

Structure and component distribution of food is critical for understanding their physico-mechanical, chemical, thermal, and biological properties, which have a direct impact on quality, safety, and consumer acceptability. Confocal laser scanning microscopy (CLSM) has developed as an effective method for studying structure and component distribution in bio-matrices at the micro-/nano-scales. This study detailed the working mechanism, sample preparation, advantages and disadvantages of employing this emerging technique in food sectors. Furthermore, this study investigated the use of CLSM to examine the topographical, internal structural and component distribution features of various food items (i.e., cereal, cheese, noodle, chocolate, plant-derived meat, gel, emulsion, nut, baked item, vegetable, grain, processed food, etc.) emphasizing the importance of structure and component distribution in determining overall product quality during consumption and storage. CSLM helps visualize fat globules, protein networks, starch granules, and the distribution of components and additives. By providing insights into structural changes during processing, CSLM can aids in quality control, product development, and understanding texture, stability, and shelf life of food product. CLSM image-based quantitative analysis, which reveals the subtle links between internal structure-component distribution and food quality attributes. CSLM is an essential tool for advancing food research and innovation. Further research in this area may result in the production of more improved food products.