Nanoparticles as Biosensors for Food Quality and Safety Assessment

K.V. Ragavan*, Suresh Neethirajan

*Corresponding author for this work

Research output: Chapter in Book/Report/Conference proceedingChapter

2 Citations (Scopus)

Abstract

Increased consumption of processed foods, globalization, and spiraling food prices have led to many challenges such as food quality, food safety, food adulteration, and food contamination. Food quality and food safety are the two most important aspects focused in food processing industry. Analytical procedures and instrumentation are sufficiently equipped for the detection of ions, molecules, or microorganisms with good sensitivity and selectivity. However, these instruments and their services are expensive and cannot be operated by the common man without instrumentation knowledge. Hence, there is a need for simple, affordable, field applicable sensor systems with sufficient analytical performance for the evaluation of food safety and quality. Biosensors are capable of fulfilling the above requirements, and with the advent of nanotechnology, their scope for application in multiple fields has been revived. Different classes of nanomaterials are integrated into various biosensor platforms and found to enhance their analytical performance.
Original languageEnglish
Title of host publicationNanomaterials for Food Applications
EditorsAmparo Lopez Rubio, Maria Jose Fabra Rovira, Marta Martinez Sanz, Laura Gomez Gomez-Mascaraque
PublisherElsevier
Chapter7
Pages147-202
Number of pages56
ISBN (Electronic)9780128141311
ISBN (Print)9780128141304
DOIs
Publication statusPublished - 2019
Externally publishedYes

Publication series

NameMicro and Nano Technologies
PublisherElsevier

Keywords

  • Aptamers
  • Biosensors
  • Enzymes
  • Food quality
  • Food safety
  • Nanomaterials
  • Nanoparticles

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