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Modern research in nutrition science is transitioning from classical methodologies to advanced analytical strategies, in which Raman spectroscopy plays a crucial role. Raman spectroscopy and its derived techniques are gaining recognition in nutrition science for their features, such as high-speed, non-destructive analysis, label-free multiple detection and high sensitivity. Raman-enhancing techniques have further improved the sensitivity of Raman spectroscopy and widely extended its detection and imaging applications in nutrient analysis, as well as in ancillary tasks for nutrition research, such as nutrient status evaluation, nutrient interaction and metabolism studies. Further development of Raman-based analytical approaches lies in the improvement of instruments with higher precision, as well as the incorporation of other analytical techniques and advanced data analysis tools. This paper provides a comprehensive review of the application of nanoscience and nanotechnology, with a specific focus on Raman technology, in the field of food and nutrition science research. Instead of delving into the quantitative or qualitative detection capabilities of Raman technology, we highlight the remarkable food analysis and nutrition research methods established by this technology. Generally, this review introduces the characteristics and applications of Raman technology in nutrition analysis and discusses the limitations and future prospects of Raman spectroscopy for nutrition monitoring.
Hong et al. (Wed,) studied this question.