Intelligent sensors and laser spectroscopy for improving quality and prolonging the shelf life of food without chemical additives

This PhD thesis focuses on the application of tailor made sensors and advanced analytical techniques to improve food quality and extend shelf life without the use of chemical additives, with a particular focus on wine and olive oil. These products are highly susceptible to oxidative degradation, which can negatively affect their sensorial, chemical and nutritional properties during processing and storage. Several case studies examine innovative strategies for monitoring and controlling quality changes, including non-destructive oxygen detection, laser spectroscopy and multi-element analysis using ICP-MS. The effects of alternative oenological practices, sulphite-free approaches, unconventional ageing conditions and innovative packaging solutions have been evaluated to assess their impact on product stability, authenticity and typicality. For olive oil, innovative extraction and storage strategies were explored to preserve phenolic compounds and oxidative stability, while advanced packaging systems were tested to reduce exposure to oxygen. Overall, the results demonstrate that the integration of smart sensing technologies and analytical methods is an effective and sustainable approach to improving shelf life, ensuring authenticity and maintaining high quality standards in chemically sensitive food products.