Applications of benchtop and portable spectroscopy techniques for food quality monitoring.

Abstract

Food safety and quality have become major worldwide issues. Because of their quickness, effectiveness, and non-destructive nature, spectroscopy methods are essential for guaranteeing the safety and quality of food items. These techniques include Fourier transform infrared (FTIR), Infrared (IR), Raman spectroscopy, near-infrared (NIR), and Fluorescence spectroscopies, which can be used to evaluate food composition analysis, food adulteration, spoilage indicators, and various levels of contamination. Machine learning-based chemometrics becomes essential for data analysis as spectroscopy techniques generate complex spectral data. Various multivariate analysis approaches have been recently used for spectral data analysis, and they are mostly classified as pre-processing methods for removing unnecessary information, qualitative, and quantitative analysis that can be used for data identification, classification, and prediction. This review examines the integration of spectroscopic techniques and chemometric methods, emphasizing how their combined application improves product quality and ensures food safety.