Laser-Based Scanning Microscopy to examine Food Microstructures

Abstract

Microscopic techniques, such as light microscopy, have been used extensively to study the microstructure of food systems since the 1980s. Studying these microstructures in relation to their physical properties and processing behavior provide valuable information for the food industry. Due to the limitations of the visible light on which light microscopy depends, the microstructures of food can be visualized only by cutting thin sections of the food sample. The preparation of the food sample for light microscopy and section cutting can also be very timeconsuming. In addition to that, there is a risk of introduction of artifacts into the prepared samples during sample processing which involves various chemicals for fixation and dehydration. Newer microscopic techniques, such as Laser Scanning Confocal Microscopy (LSCM), allow researchers to examine the microstructures of food without the need for tedious sample preparation and cutting thin sections of the food specimen.