The Ability of Near Infrared (NIR) Spectroscopy to Predict Functional Properties in Foods: Challenges and Opportunities

Cozzolino, Daniel

doi:10.3390/molecules26226981

Cited by 40 publications

(20 citation statements)

References 38 publications

(131 reference statements)

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“…NIR waves lie in the EM bandwidth of 700-2500 nm. NIR spectroscopy finds its application in numerous fields like medicine, pharmaceutics, food analysis, quality control of chemical products, material sciences, astronomy, and agriculture [17][18][19][20][21][22][23]. It has been investigated for glucose estimation for the last few decades.…”

Section: Near Infrared (Nir) Spectroscopymentioning

confidence: 99%

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Noninvasive Blood Glucose Monitoring Systems Using Near-Infrared Technology—A Review

Hina

Saadeh

2022

Sensors

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The past few decades have seen ongoing development of continuous glucose monitoring (CGM) systems that are noninvasive and accurately measure blood glucose levels. The conventional finger-prick method, though accurate, is not feasible for use multiple times a day, as it is painful and test strips are expensive. Although minimally invasive and noninvasive CGM systems have been introduced into the market, they are expensive and require finger-prick calibrations. As the diabetes trend is high in low- and middle-income countries, a cost-effective and easy-to-use noninvasive glucose monitoring device is the need of the hour. This review paper briefly discusses the noninvasive glucose measuring technologies and their related research work. The technologies discussed are optical, transdermal, and enzymatic. The paper focuses on Near Infrared (NIR) technology and NIR Photoplethysmography (PPG) for blood glucose prediction. Feature extraction from PPG signals and glucose prediction with machine learning methods are discussed. The review concludes with key points and insights for future development of PPG NIR-based blood glucose monitoring systems.

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Section: Near Infrared (Nir) Spectroscopymentioning

confidence: 99%

“…NIR spectrometry finds its application in various fields. In food analysis, the NIR technique is utilized to determine the chemical compositions and physical properties of bioactive compounds, commonly protein, fat, dry matter, and moisture content [17]. In agriculture, NIR spectroscopy is broadly applied for quality control purposes.…”

Section: Nir Spectrometrymentioning

confidence: 99%

Noninvasive Blood Glucose Monitoring Systems Using Near-Infrared Technology—A Review

Hina

Saadeh

2022

Sensors

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“…The material structure and content of the sample determine the attribute characteristics of the sample. The NIR spectrum is used as a variable to establish the correspondence between the sample genus and the NIR spectrum, which is then applied to the NIR spectrum to calculate and obtain the genus or characteristics of the sample [ 22 ]. Changes in the sample composition in quantitative NIR spectral analysis have caused changes in sample properties and also changes in molecular spectra.…”

Section: Principles Of Detecting Toxic and Harmful Substancesmentioning

confidence: 99%

Research Progress of Applying Infrared Spectroscopy Technology for Detection of Toxic and Harmful Substances in Food

Tian

et al. 2022

Foods

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In recent years, food safety incidents have been frequently reported. Food or raw materials themselves contain substances that may endanger human health and are called toxic and harmful substances in food, which can be divided into endogenous, exogenous toxic, and harmful substances and biological toxins. Therefore, realizing the rapid, efficient, and nondestructive testing of toxic and harmful substances in food is of great significance to ensure food safety and improve the ability of food safety supervision. Among the nondestructive detection methods, infrared spectroscopy technology has become a powerful solution for detecting toxic and harmful substances in food with its high efficiency, speed, easy operation, and low costs, while requiring less sample size and is nondestructive, and has been widely used in many fields. In this review, the concept and principle of IR spectroscopy in food are briefly introduced, including NIR and FTIR. Then, the main progress and contribution of IR spectroscopy are summarized, including the model’s establishment, technical application, and spectral optimization in grain, fruits, vegetables, and beverages. Moreover, the limitations and development prospects of detection are discussed. It is anticipated that infrared spectroscopy technology, in combination with other advanced technologies, will be widely used in the whole food safety field.

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“…NIR spectroscopy is a well-established method for rapid quality control in the food industry, to determine proximate chemical compositions (e.g., protein, dry matter, fat, and fiber) of a wide range of food ingredients and products [14]. NIR is a spectroscopic technique that measures the absorption of NIR radiation (from about 800 to 2500 nm) by the sample [15].…”

Section: Introductionmentioning

confidence: 99%

“…NIR is a spectroscopic technique that measures the absorption of NIR radiation (from about 800 to 2500 nm) by the sample [15]. The wide applicability of NIRS in the agroindustry is due to the fact that the NIR region gives information about overtones and combination tones (stretching and bending) involving bonds with hydrogen (such as C-H, O-H, N-H, and S-H), characteristic of organic compounds [14,16,17].…”

Section: Introductionmentioning

confidence: 99%

Indirect Measurement of β-Glucan Content in Barley Grain with Near-Infrared Reflectance Spectroscopy

Ghizzoni¹,

Morcia²,

Terzi³

et al. 2022

Foods

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β-Glucan is a component of barley grains with functional properties that make it useful for human consumption. Cultivars with high grain β-glucan are required for industrial processing. Breeding for barley genotypes with higher β-glucan content requires a high-throughput method to assess β-glucan quickly and cheaply. Wet-chemistry laboratory procedures are low-throughput and expensive, but indirect measurement methods such as near-infrared reflectance spectroscopy (NIRS) match the breeding requirements (once the NIR spectrometer is available). A predictive model for the indirect measurement of β-glucan content in ground barley grains with NIRS was therefore developed using 248 samples with a wide range of β-glucan contents (3.4%–17.6%). To develop such calibration, 198 unique samples were used for training and 50 for validation. The predictive model had R2 = 0.990, bias = 0.013% and RMSEP = 0.327% for validation. NIRS was confirmed to be a very useful technique for indirect measurement of β-glucan content and evaluation of high-β-glucan barleys.

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The Ability of Near Infrared (NIR) Spectroscopy to Predict Functional Properties in Foods: Challenges and Opportunities

Cited by 40 publications

References 38 publications

Noninvasive Blood Glucose Monitoring Systems Using Near-Infrared Technology—A Review

Noninvasive Blood Glucose Monitoring Systems Using Near-Infrared Technology—A Review

Research Progress of Applying Infrared Spectroscopy Technology for Detection of Toxic and Harmful Substances in Food

Indirect Measurement of β-Glucan Content in Barley Grain with Near-Infrared Reflectance Spectroscopy

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