Developing a non-destructive method for the detection of egg quality and freshness using micro-Raman spectroscopy

Considering the pivotal role of eggs in the food industry and their nutritional significance, this study employed micro-Raman spectroscopy of eggs, examining both shells and yolks to assess the quality and freshness of eggs. Raman spectra were collected at different temperatures and time intervals to investigate temperature and time effects, potentially indicating Raman peak reduction due to Maillard reaction and oxidation of proteins and lipids and carotenoid depletion, respectively. By calculating the ratio of Raman peaks, lipids, fatty acids, and choline methyl were introduced as biomarkers of temperature and time. Notable correlations were identified between Raman peaks and egg quality coefficients, including egg coefficient and peak 1002 cm⁻¹ (protein), total weight and 1301 cm⁻¹ (Lipids), yolk weight and 2934 and 3057 cm⁻¹, total weight with peak 710 cm⁻¹, and egg shape index and peak 3057 cm⁻¹. Analysis of eggshells at different time intervals revealed Raman peak reduction during time, demonstrating Raman's effectiveness in assessing egg quality from its shell. Using the PLS-DA method, the classification of eggs at different temperatures and storage times using egg yolk Raman spectra was performed with 80 % accuracy that belongs to the validation report, predominantly influenced by carotenoid peaks, showing Raman a practical, non-destructive method for egg quality and freshness control.