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, Volume: 22( 1) DOI: 10.37532/0974-7419.2022.22(1).173

Biosensors in Food Industry

Andrew JasonManaging Editor, Analytical Chemistry: An Indian Journal, Hampshire, UK, E-mail:

Received: January 4, 2022, Manuscript No. TSAC-22-70601; Editor assigned: January 6, 2022, PreQC No. TSAC-22-70601 (PQ); Reviewed: January 16, 2022, QC No. TSAC-22-70601 (Q); Revised: January 17, 2022, Manuscript No. TSAC-22-70601 (R); Published date: January 25, 2022. DOI: 10.37532/0974-7419.2022.22(1).173

Citation: Jason A. Biosensors in Food Industry. Anal Chem Ind J. 2022;22(1):173.




The easy, quick, low-cost, extremely sensitive, and highly selective biosensors help progress next-generation therapies like customised medication and ultrasensitive point-of-care disease marker detection, making research and development of biosensors one of the most widely explored fields.

Typically combining a biological sensing component and detecting signals produced from biological interactions, a biosensor. It is described as a device that creates a detectable signal proportional to the concentration of the target analyte.


Waterborne epoxy; Expanded ultra-thin type; Synergy; Fire resistance


Biosensors are analytical tools that include recognition molecules made of biological material or a biomimic into a physicochemical transducer or transducing microsystem. A digital electrical signal corresponding to the concentration of a particular analyte or mixture of analytes results from this. Biosensors are employed in many different domains, and their analytical capabilities have risen as a result of their downsizing and decreased cost. The development of biosensors is exploding globally, with applications in everything from medicine to agriculture. One-shot disposable sensors, bench-top portable instruments, and huge multi-analysers are the three different types of equipment needed for the agro-food diagnostics sector.

The market for medical diagnostics was the target market for many of the instruments created to date. In order to determine if a product is appropriate for human consumption, nucleotide-related compounds-based fish and meat freshness devices have been brought to the market. In order to identify foodborne pathogens, biosensors are highly helpful. For instance, they can detect microbial toxins with a sensitivity of ng/ml, offer quick or real-time detection, and can be integrated into machinery and equipment used in food preparation. The primary drawback of biosensors is the biological sensing element's instability, which has a tendency to deteriorate and lose its potency quickly. This is a result of the different environmental stressors that may be present, such as pH, temperature, or ionic stress.

The use of biosensors in the sector of food processing is now popular. The biosensor's ability to quickly determine whether contamination is present is its main benefit. The Georgia Tech Research Institute (GTRI) created the gadget, known as a biosensor. While in use on a processing factory floor, it can in less than two hours concurrently detect species and calculate quantities of several diseases, including the fatal E. coli 0157:H7 and Salmonella.

Nutrition, health, and overall quality of life all depend on the quality and safety of the food we eat. However, food quality and shelf life are impacted by chemical and microbial changes that take place during manufacturing and storage. For the quick detection of food viruses and pollutants such as pesticides, poisons, and carcinogens, biosensors are being developed. The selectivity, simplicity of use, and low cost of biosensors, in addition to their rapid reaction, make them promising tools. The use of oxidases as sensors for glucose, galactose, lactate, pyruvate, and ethanol monitoring is now extensively documented. Similar to this, oxidoreductases like - d-glucuronidase and -d-galactosidase are used to identify coliforms, whereas acetylcholine esterase and nitrate reductase are used to detect nitrates and organophosphorus insecticides, respectively.

Foods are substances whether they are raw, processed, or formulated that people or animals ingest orally in order to develop, stay healthy, feel satisfied, enjoy themselves, and meet social demands. Food preservation is a technique or an activity that keeps foods at the ideal degree of quality or naturalness for optimal health benefits. The qualities of food are generally impacted by each stage of handling, processing, storage, and distribution, which may or may not be acceptable. Understanding how each food preservation technique and handling technique affects foods is therefore essential for food processing to produce safe food. Food safety and nutritional quality monitoring are both highly important. There is a need to create rapid, sensitive, and reliable approaches for quick monitoring of food quality and safety since the traditional analytical techniques for quality and safety analyses are highly laborious, time-consuming, and need skilled personnel. In this regard, the biosensor is a good substitute for the traditional methods.

Due to their speed, specificity, simplicity of mass production, economies, and field application, biosensor devices are becoming one of the most important applicable diagnostic tools for food, clinical, and environmental monitoring. Their biological binding response, which results from a variety of interactions such as antigen/antibody, enzyme/substrate/cofactor, receptor/ligand, chemical interactions, and nucleic acid hybridization in conjunction with a variety of transducers, gives them their specificity. The uses of biosensors for food processing and safety are described in the current review.

Innovative biosensor systems have been built for the food industry. A double membrane comprised of a 5'-nucleotidase membrane and a nucleoside phosphorylase-xanthine oxidase membrane was combined with an oxygen electrode to create a multifunctional enzyme sensor device for measuring fish freshness. As the current dropped, the concentration of each nucleotide was calculated. One test was finished in 20 minutes. The KI values calculated by the suggested sensor and by the traditional approach showed good comparative findings. An oxygen electrode and a monoamine oxidase collagen membrane made up an enzyme sensor for the freshness of meat. The electrode took 4 minutes to respond. Tyramine concentrations in the range of 50 μM to 200 μM were shown to have a linear relationship with the current difference. The enzyme sensor identified monoamine in the beef extract. Utilizing silicon manufacturing technologies, a micro-glutamate sensor was created. Between 5 mM and 50 mM of glutamate was used to produce the calibration curve for the glutamate sensor. Additionally, a piezoelectric crystal-based immunosensor was used to identify the harmful pathogen C. albicans. In the range of 106.5 cells/ml-108 cells/ml, the frequency shift is associated with C. albicans concentration.

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