Applications of Biosensors to Analysis and Quality Control of Foods: An Overview

Document Type : Review article

Abstract

Biosensors have been described as the offspring of the marriage of biology and electronics. A biosensor
is an analytical device consisting of a biocatalyst (enzyme, cell or tissue) and a chemical or physical
transducer (electrochemical, mass, optical and thermal) which can convert a biological or biochemical
signal or response into a quantifiable electrical signal. Modern biosensors evolved from the combination
of the aforementioned two disciplines, with electronics/ information technology exemplified by micro circuits
and optical fibers, and biology exemplified by molecular biology in the form of enzymes and antibodies.
Biosensors technology provides a new, substrate specific method enabling repeated measurements
and possibility of on-line analysis for the process control in the food industry. It is obvious that on-line
measurement is very important for the quality control and quality assurance (QC/QA) and hazard analysis
at critical control point (HACCP). It is worth to mention that biosensors are very important analytical
tools to detect any intended pollution of drinking water via bioterrorism. Biosensors are characterized by
easy operation, rapid response and long stability. Such advantages suggested that biosensors can be used
as economical analytical tools in the area of food analysis and quality control.
The present article deals mainly with the applicability of biosensors in the area of food analysis and
quality control. For instance, many components in foods can be determined by means of biosensors.
Meanwhile, the most important applications of biosensors in the area of food quality control include: microorganisms
detection, sensory analysis, electronic tongue and nose, quality control of modified atmosphere
packages, fish freshness analysis, meat and milk quality.

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