Biosensors for Food Quality and Safety Monitoring: Fundamentals and Applications

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Marleny García Lozano, Yadira Peña García, Jose Alberto Silva Gonzalez, Cynthia Vanessa Ochoa Bañuelos, Miriam Paulina Luevanos Escareño, Nagamani Balagurusamy*

Laboratorio de Biorremediación, Facultad de Ciencias Biológicas, Universidad Autónoma de Coahuila, Torreón, Mexico *bnagamani@uadec.edu.mx

In: Enzymes in Food Biotechnology: Production, Applications, and Future Prospects (Ed.) M. Kuddus, Elsevier, Amsterdam, Netherlands. pp. 691-709. (ISBN: 978-0-12-813280-7)

The food industry has grown rapidly over the last 50 years to meet the needs of the population as well as react to changing lifestyles. The consumption of ready-to-eat foods makes food as an important issue because it has socioeconomic and health impacts (Kurbanoglu et al., 2017). Food scientists and the food industry are responding by way of developing strategies and technologies for rapid, sensitive, reliable, and cost-effective analytical methods to determine the presence of foodborne pathogens and contaminants (Ibrišimović et al., 2015; Luong et al., 1997). Biosensors represent an important tool in food analysis. Their advantages over traditional methods such as chromatography, spectrophotometry, etc. are due to their economics, their ability so save time, their real-time monitoring, and, above all, their lack of need for highly trained personnel (Mello and Kubota, 2002). Basically, biosensors use biological components known as a bioreceptor and a transducer, which convert the bioreceptor response into an analytical signal. Biological binding reactions can be performed by various interactions such as enzyme/substrate, antigen/antibody, receptor/ligand, chemical interactions, and nucleic acid hybridization (Monosik et al., 2012; Thakur and Ragavan, 2013). However, recent advances in protein engineering present opportunities to improve the specificity of the target as well as the sensitivity by modifying the structure of proteins, ligand binding, etc. That will be dealt with in this chapter.

Biosensors-Enzymes-Food


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