Near-Infrared Spectroscopy in Food Analysis: Applications, Chemometric Strategies, and Technological Advances.

Area of Science:

• Analytical Chemistry
• Food Science
• Spectroscopy

Background:

• Near-infrared (NIR) spectroscopy (760-2500 nm) is a rapid, non-destructive technique.
• It requires minimal sample preparation, making it suitable for diverse food matrices.

Purpose of the Study:

• To provide a comprehensive review of NIR spectroscopy in food analysis.
• To elaborate on its principles, applications, chemometric strategies, and technological advancements.

Main Methods:

• Systematic review of existing literature on NIR spectroscopy in food analysis.
• Discussion of chemometric methods including spectral preprocessing, feature extraction, variable selection, and modeling algorithms.
• Highlighting advancements in portable devices and online monitoring systems.

Main Results:

• NIR spectroscopy is widely applied in quality evaluation and safety monitoring of various food products.
• It enables quantitative analysis of nutrients, freshness assessment, adulteration identification, and residue screening.
• Chemometric methods significantly improve the accuracy and robustness of NIR spectral analysis.

Conclusions:

• NIR spectroscopy is a valuable, rapid, non-destructive tool complementing traditional food analysis methods.
• Innovations like data fusion and deep learning address current challenges, promoting industrial adoption.
• This review provides theoretical and technical support for advancing NIR spectroscopy in global food quality and safety.