Powdered foods are matrices transformed into fine, loose solid particles through dehydration and/or milling, which enhances stability, storage, and transport. Due to their high commercial value and susceptibility to fraudulent practices, detecting adulterants in powdered foods is essential for ensuring food safety and protecting consumer health and the economy. Food fraud in powdered products, such as spices, cereals, dairy-based powders, and dietary supplements, poses an increasing risk to public health and consumer trust. These products were selected as representative matrices due to their high nutritional and economic relevance, which also makes them more susceptible to adulteration and hidden potential health risks from hidden contaminants. Recent studies highlight the potential of spectroscopic techniques combined with chemometrics as rapid, non-destructive, and cost-effective tools for authentication. This narrative review synthesizes recent literature (2020–2025) on the application of near-infrared (NIR) spectroscopy combined with chemometric techniques for adulterant detection in powdered foods. Advances in spectral preprocessing, variable selection, classification, and regression models are discussed alongside the most common adulterants and their nutritional and toxicological implications. Furthermore, the applicability of portable versus benchtop NIR devices is compared. The main contribution of this review lies in critically analyzing methodological frameworks, mapping current gaps, and identifying emerging trends, such as digital integration, self-adaptive chemometric models, and real-time on-site authentication, positioning NIR spectroscopy as a promising tool for food authentication and quality control.

The early detection of internal damage caused by Elasmopalpus lignosellus in fresh asparagus constitutes a challenge for the agro-export industry due to the limited sensitivity of traditional visual inspection. This study evaluated the potential of VIS–NIR hyperspectral imaging (390–1036 nm) combined with machine-learning models to discriminate between infested (PB) and sound (SB) asparagus spears. A balanced dataset of 900 samples was acquired, and preprocessing was performed using Savitzky–Golay and SNV. Four classifiers (SVM, MLP, Elastic Net, and XGBoost) were compared. The optimized SVM model achieved the best results (CV Accuracy = 0.9889; AUC = 0.9997). The spectrum was reduced to 60 bands while LOBO and RFE were used to maintain high performance. In external validation (n = 3000), the model achieved an accuracy of 97.9% and an AUC of 0.9976. The results demonstrate the viability of implementing non-destructive systems based on VIS–NIR to improve the quality control of asparagus destined for export.

Mashua (Tropaeolum tuberosum), a resilient and underutilized Andean tuber, is a high-potential nutritional and functional food innovation resource. This review surveys information on the nutritional composition, bioactive profile, and functional properties of the tuber based on a comprehensive literature search conducted in the Scopus database. The search strategy employed eight Boolean operators combining the following terms: (“Tropaeolum tuberosum” OR “mashua”) AND (“bioactive compounds” OR “functional properties” OR “glucosinolates” OR “antioxidant activity” OR “food processing”). The review included English-language research articles published between 2000 and 2025. Its diverse constituents, such as glucosinolates, phenolics, and anthocyanins, have antioxidant, anti-inflammatory, and antimicrobial activities. Technologies such as freeze-drying, microencapsulation, and 3D printing make it easier to preserve these bioactive components and ensure their use in novel food products. Although Mashua has potential, its widespread adoption remains limited by its distinct sensory characteristics and the lack of clinical validation regarding its effect on human health. To extract the full potential of mashua as a functional ingredient for the global food industry, consensus evidence exists around the need for standardized analytical methodologies, technological innovation, and sustainable value chain development.

The sustainable processing of coffee requires not only improving the efficiency of conventional operations but also advancing the recovery and valorization of bioactive compounds across the coffee value chain. In this context, emerging technologies offer eco-efficient alternatives to conventional extraction methods. This review summarizes recent advances in ultrasound-assisted extraction (UAE), high-pressure extraction (HPE), cold atmospheric plasma (CAP), and microwave-assisted extraction (MAE) applied to coffee beans and major coffee side streams, including pulp, husk, parchment, silverskin, and spent coffee grounds. The physicochemical principles of each technology, the main operating parameters, and their influence on extraction yield, phenolic composition, antioxidant capacity, and heat-sensitive compound preservation are discussed. Furthermore, potential synergies between combined techniques (UAE-MAE or HPE-UAE) and trends toward industrial scaling and integral valorization within a circular economy framework are highlighted. Overall, the evidence indicates that emerging technologies can intensify coffee extraction processes, increase phenolic recovery (often achieving up to two-fold improvements in total phenolic content compared to conventional techniques), and significantly reduce processing times (commonly reaching 2.5–15 min), supporting more sustainable and industrially relevant value chains.

The growing demand for fresh fruit, coupled with high postharvest losses, highlights the need for sustainable and effective preservation technologies. In this context, polymeric biocoatings are emerging as a promising alternative to conventional synthetic packaging, thanks to their biodegradability, film-forming capacity, and potential to incorporate bioactive compounds. This review article summarizes recent advances in the development of coatings based on polysaccharides, proteins, and nanomaterials, analyzing their physicochemical, functional, and sensory properties, and the main conventional and emerging application methods used in fresh fruit. It also highlights the role of phenolic compounds and essential oils as antioxidant and antimicrobial agents, along with the valorization of agro-industrial by-products under circular economy schemes. Finally, it discusses the challenges associated with standardization, industrial scaling, and consumer acceptance, proposing future perspectives aimed at designing multifunctional systems that extend the shelf life and improve the quality of fresh products, in line with environmental sustainability objectives. Unlike recent reviews, this work unifies structure–function relationships with quantitative comparisons of coating performance across fruits. It further contributes a critical evaluation of emerging application technologies and their technological and regulatory readiness, offering a distinctly more integrated perspective.