The application of portable NIR spectroscopy for food authentication and quality control

Abstract

Food authentication and quality control have become major challenges in the global food industry, particularly
due to issues of food adulteration that impact consumer health and product integrity in the market. Portable
Near-Infrared (NIR) spectroscopy has emerged as a rapid, non-destructive, and environmentally friendly
technology with great potential for detecting adulteration and ensuring product quality, directly at various points
along the supply chain. This review article discusses the application of portable NIR spectroscopy in the
authentication of four major categories of food products: liquids, powders, oils, and meats. The review highlights
the types of samples and adulterants used, as well as the classification and prediction performance reported
across studies. The results demonstrate that portable NIR can achieve high classification accuracy (>90%) and
predictive performance with R2 values exceeding 0.90 and Ratio Prediction Deviation (RPD) values above 3,
depending on the product type and analytical approach. Although the performance of portable devices is
generally slightly lower than benchtop instruments, their advantages in mobility and ease of use make them
highly promising for field applications. Future studies are recomended to develop more universal model, broaden
the range of commodities investigated, and integrate this technology with other digital approaches to strengthen
food quality control systems that are faster, more precise, and sustainable.

Keywords: food authentication, food adulteration, portable NIR spectroscopy, food quality control