Supercontinuum lasers promise better bread and beer; here’s how

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By Heather Hamilton, contributing writer

University of Copenhagen Department of Food Science researchers are using a supercontinuum laser to analyze whole grains with long near-infrared wavelengths, according to a press release.

Since the turn of the century, the laser has seen massive development because of the development of photonic crystal fibers, which is what the laser is based on. The Light & Food project uses the laser to analyze food, which could contribute to better beer and bread. The research is available here.

“The supercontinuum laser has made it possible to measure very small objects rapidly and with high energy. A supercontinuum instrument can, therefore, potentially be used to measure whole grains and find grains with, for example, fungal or insect attacks or sort grains by baking, health, or quality parameters,” writes Tine Ringsted, a postdoc at the Department of Food Science at the University of Copenhagen.

In order to record the variation that exists among grains from the same field and straw, each is measured individually, which doesn’t damage the grains. Because of this, it can be used to select for desirable traits in plant breeding or in industrial grain sorting to improve quality. The press release suggests that it may also be used to measure content of the beta-glucan fiber in barley and oats to promote health. For brewers, the laser would help eliminate grains with these same health properties that are detrimental to the brewing process.

Previous measurements have provided some information, but until now, it has been impossible to measure through barley grains at long near-infrared wavelengths because of insufficient energy from a traditional spectrometer lamp.

According to the Irish Examiner, the laser is similar to a normal laser and has a narrow beam. It differs because it offers a large range of wavelengths, like a traditional lamp. When this goes through a grain, the wavelengths picked up on the other side are characteristic of different concentrations of chemicals.

Ringsted explained: “The supercontinuum laser’s collimated light beam with high energy meant that we could measure through the entire barley grain at the information-rich wavelengths. By using multivariate data analysis (chemometrics), we could generate a mathematical regression model that could predict beta-glucan content from 3.0% to 16.8% in barley grains with a margin of error of 1.3% beta-glucan.”

Through laser-based seed sorting, Ringsted believes that they can strengthen the value of both bread and beer, revolutionizing the food industry via supercontinuum laser. “It is one thing, for example, to have an instrument that can measure very rapidly and provide accurate answers, but in order for it to be practical, you must also have a sample holder that allows you to measure a large number of grains in a short time,” she said. Currently, Ringsted mentioned, a Swedish company has developed a sample holder that can go through three tons of grain every hour, measuring at shorter and less informative wavelengths.

The Light & Food project also is looking at how the supercontinuum laser may be used to measure a variety of places and products in the food production system — the press release identifies dairy and brewing processes, in particular. Additionally, they write, there may be potential for measurement of gases, which has implications for ripening fruit.

Because it is extremely accurate and non-damaging, Ringsted believes that the supercontinuum laser demonstrates great potential for the future of food quality.

Sources: Eureka Alert, Irish Examiner, Long wavelength near-infrared transmission spectroscopy of barley seeds using a supercontinuum laser: Prediction of mixed-linkage beta-glucan content