Applications for portable NIR spectroscopy in food analysis

Near-infrared spectroscopy (NIR) refers to the study of the interaction between matter and light within the electromagnetic spectrum's near-infrared region which ranges from 750 to 2500 nm [1]. When infrared light interacts with a sample's molecules, the amount of electromagnetic energy that is reflected, transmitted, and absorbed for each wavelength depends on the bond types present in the sample [1]. The C-H, N-H, and OH vibration bonds are the most prevalent in the NIR region, determining the spectra shape of a given substance.

NIR spectroscopy is commonly used to measure and quantify a sample's proximate composition, such as protein, moisture, dry matter, fat, and starch. Additionally, the NIR spectrum reflects its physical properties or characteristics [1]. As a result, when applied to food, the NIR spectra of samples can provide information not only about the food's chemical composition but also about its functionality via a non-destructive, rapid, and clean approach that does not require the use of reagents [2].