A COMPREHENSIVE OVERVIEW OF NEAR INFRARED AND INFRARED SPECTROSCOPY FOR DETECTING THE ADULTERATION ON FOOD AND AGRO-PRODUCTS—A CRITICAL ASSESSMENT

Abstract

In the past decade, fast and non-destructive methods based on spectroscopy technology have been studied to detect and discriminate against food adulteration and agro-products. Numerous linear and nonlinear chemometric approaches have been developed for spectroscopy analysis. Recently, various approaches have been developed for spectroscopic calibration modeling to detect and discriminate adulteration food and agro-products. This article discusses the application of spectroscopy technology, including near infrared and infrared, in detecting and discriminating the adulteration of food and agro-products based on recent research and delivered a critical assessment on this topic to serve as lessons from current studies and future outlooks. The current state-of-the-art techniques, including detection and classification of various adulteration in food and agro-products, have been addressed in this paper. Key findings from this study, near infrared and infrared spectroscopy is a non-destructive, rapid, simple-preparation, analytical rapidity, and straightforward method for classification and determination of adulteration in the food and agro-products so it is suitable for large-scale screening and on-site detection. Although there are still some unsatisfactory research results, especially in detecting tiny adductors, these technologies can potentially detect any adulteration in the various food and agro-products at an economically viable level, at least for the initial screening process. In that respect, near infrared and infrared spectroscopy should be expanded to cover all food and agro-products sold in the market. Only then will there be an acceptable deterrent in place to stop adulteration activity in widely consumed food and agro-products ingredients.