A Comprehensive Review of Non-Destructive Monitoring of Food Freshness and Safety Using NIR Spectroscopy and Biosensors: Challenges and Opportunities
Nama Yaa Akyea Prempeh, Xorlali Nunekpeku, Felix Y.H. Kutsanedzie, Arul Murugesan, Huanhuan Li
Abstract
The demand for safe, high-quality, and minimally processed food has intensified interest in non-destructive analytical techniques capable of assessing freshness and safety in real time. Among these, near-infrared (NIR) spectroscopy and biosensors have emerged as leading technologies due to their rapid, reagent-free, and sample-preserving nature. NIR spectroscopy offers a holistic assessment of internal compositional changes, while biosensors provide specific and sensitive detection of biological and chemical contaminants. Recent advances in miniaturization, chemometrics, and deep learning have further enhanced their potential for inline and point-of-need applications across diverse food matrices, including meat, seafood, eggs, fruits, and vegetables. This review critically evaluates the operational principles, instrumentation, and current applications of NIR spectroscopy and biosensors in food freshness and safety monitoring. It also explores their integration, highlights practical challenges such as calibration transfer and regulatory hurdles, and outlines emerging innovations including hybrid sensing, Artificial Intelligence (AI) integration, and smart packaging. The scope of this review is to provide a comprehensive understanding of these technologies, and its objective is to inform future research and industrial deployment strategies that support sustainable, real-time food quality control. These techniques enable near real-time monitoring under laboratory and pilot-scale conditions, showing strong potential for industrial adaptation. The nature of these targets often determines the choice of transduction method.