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

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