Fourier Transform Infrared Spectroscopy (FTIR): an efficient technique for direct analysis of food quality, authenticity, and safety

The evaluation of food quality is essential to ensure food safety and compliance with industrial and consumer standards. Analytical techniques play a crucial role in determining the composition, functionality, and authenticity of food products. Among these, Fourier Transform Infrared Spectroscopy (FTIR) has emerged as a widely used direct analytical method, capable of identifying compounds and functional groups. The objective was to select scientific articles to support and present analytical determinations using the FTIR technique in food samples. The research was conducted through a systematic review of four databases (Web of Science, SciELO, ScienceDirect, and BVS Ministry of Health) using the search descriptor "Determination Fourier-transform infrared spectroscopy in foods," resulting in 15 articles. The results indicate that FTIR has been applied in food analysis to distinguish the geographical origin of lentil seeds, detect microplastics in fish tissues, identify syrup adulteration, and monitor compositional and structural changes in oils, starches, and proteins. Additionally, FTIR combined with chemometric techniques enabled the detection of adulteration levels as low as 2.5%. Other applications include the characterization of nanoparticles for nutritional or therapeutic purposes, as well as the analysis of structural modifications in matrices such as tofu gels and guar gum. FTIR provides chemical and structural information on food quality, authenticity assessment, and contamination detection, advancing food safety and analytical science.