Infrared spectroscopy: an underexploited analytical tool for assessing physicochemical properties of food products and processing

• Published in: Current opinion in food science 2023-02, Vol.49, p.100953, Article 100953
• Main Authors: Borba, Ana, Gómez-Zavaglia, Andrea
• Format: Article
• Language: English
• Subjects: food components analysis; food processing and storage; Infrared spectroscopy
• ISSN: 2214-7993; 2214-8000
• DOI: 10.1016/j.cofs.2022.100953

Infrared spectroscopy is a useful tool to assess the physical and chemical properties of different compounds. However, its use in Food Science and Technology is mainly descriptive and/or combined with chemometric analysis. The aim of this review was to underline available approaches for the analysis of physical and chemical properties associated with food products and processing. In this context, this review covers recent applications of infrared spectroscopy in Food Science and Technology, focusing on physical–chemical properties of food products and ingredients, including macromolecules, and alterations arising from processing and storage. Overall, the work underlines the powerfulness of infrared spectroscopy, a currently underexploited technique in the field, whose use should be stimulated for rapid and accurate determinations both in academic and industrial contexts. [Display omitted] •Infrared spectroscopy (IR) is a powerful tool for the structural analysis of food.•Physicochemical changes associated with food processing and storage can be assessed.•Approaches to get structural information from the main food components are presented.•Applications of IR for determining quality parameters are also shown.•Using IR in Food Science and Technology is underexploited and should be disseminated.