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Transforming Agri-Food Analysis: Harnessing Near-Infrared Spectroscopy for Non-Invasive Sensors
Ana Soldado1, Candela Melendreras García1, Jesús Alfonso Montero García1, Francisco Javier Ferrero Martín2, José Manuel Costa Férnandez1
1Department of Physical and Analytical Chemistry, Faculty of Chemistry, University of Oviedo, Spain; 2Department of Electrical, Electronic, Computers and Systems Engineering, University of Oviedo, Spain
The agri-food sector is under increasing pressure to ensure product quality, safety, healthfulness and authenticity to fit the continuously changing consumer demands and regulatory requirements. Traditional analytical techniques, although accurate, are often time-consuming, require sample preparation, expertise personnel and are unsuitable for in-line and on-site monitoring. Alternatively, portable and low cots near-infrared spectrometers have emerged as a powerful, rapid, environmentally safe and non-destructive alternative that enables real-time and on-site analysis of a wide variety of food and agricultural products.
Such properties make Near Infrared Spectroscopy (NIR) a frontline tool for agri-food analysis, showing versatility across multiple product categories. Advanced multivariate calibration methods are commonly used to interpret the complex spectral data and extract meaningful chemical and physical insights.
We explore low cost portable NIRS devices with different operational settings, for on-site food quality and safety control. Application case studies include the quantification of nutritive parameters in food and the detection of food adulteration (e.g., milk frauds, olive oil adulteration). Furthermore, the integration of NIRS with other spectroscopic techniques (Data Fusion) or IoT platforms opens new avenues for smart quality monitoring in the agri-food chain, bridging the gap between analytical precision and operational efficiency.
