Sensor Technologies for Food Quality and Safety.

Format:

Book

Author/Creator:

Kapoor, Ashish.

Contributor:

Sundaramurthy, Anandhakumar.

Series:

Issn Series

Issn Series ; v.Volume 29

Language:

English

Subjects (All):

Food--Safety measures.

Food.

Biosensors.

Physical Description:

1 online resource (429 pages)

Edition:

1st ed.

Place of Publication:

Cambridge : Royal Society of Chemistry, The, 2025.

Summary:

This book covers various recent advances in food sensor development, using illustrative descriptions of successful practical applications as well as identifying existing challenges and prospects.

Contents:

Cover

Copyright

Contents

Preface

Chapter 1 Introduction to Food Quality Monitoring Using Various Sensor Technologies

1.1 Introduction

1.2 Sensors Used in Food Quality Evaluation

1.2.1 Electrochemical Sensors

1.2.2 Enzymatic Biosensors

1.2.3 Immunosensors for Food Quality Determination

1.2.4 Aptamer Based Sensors

1.2.5 Lateral Flow-based Sensors

1.2.6 Two-dimensional Material-based Sensors

1.2.7 Microfluidic-based Sensors

1.3 Advances in Sensor Technologies

1.3.1 The Array of Discrete Sensors for Detecting Odours and Tastes

1.3.2 Point-of-care Devices

1.3.3 Smart and Intelligent Packaging Systems

1.4 Applications of Biosensors in Ensuring Food Safety and Risk Analysis of Processed Foods

1.5 Application of Artificial Intelligence and the Internet of Things in the Food Industry

1.6 Conclusion

Conflicts of Interest

Acknowledgments

References

Chapter 2 Design of Chemical Sensors Based on Organic Transistors for Monitoring Food Safety and Quality

2.1 Introduction

2.2 Design and Principle of Extended-gate-type OFET Sensors

2.3 Actual Chemical Sensing Approaches Using OFET-based Sensors

2.3.1 Enzymatic OFET-based Sensor for Selective Detection

2.3.2 MIP-OFET-based Sensor for Selective Detection

2.3.3 OFETs Functionalized with SAMs

2.3.3.1 Sensing Application of the OFET Functionalized with SAMs

2.3.3.2 Pattern Recognition-driven Chemical Sensing Using the OFET-based Sensor

2.3.3.3 Continuous Detection by a Microfluidic OFET-based Sensor

2.4 Conclusion and Perspective

Chapter 3 Low-cost Microfluidic-based Sensors for Food Contaminant Detection

3.1 Introduction

3.1.1 Types of Food Contaminants

3.1.2 Food Safety and Public Health

3.1.3 Conventional and Advanced Techniques for Detecting Food Contaminants.

3.1.4 Need for Low-cost Microfluidic Sensors

3.2 Low-cost Sensing Platforms

3.2.1 Current State of Microfluidic Devices

3.2.2 Paper, Textile and Polymer-based Microfluidic Devices

3.2.3 Fabrication Techniques

3.2.3.1 Paper-based Microfluidic Sensors

3.2.3.2 3D Printing

3.2.3.3 Injection Molding

3.2.3.4 Soft Lithography

3.2.3.5 Screen Printing

3.2.3.6 Laser Cutting

3.2.3.7 Wax Printing

3.2.3.8 Hot Embossing

3.2.3.9 Aerosol Jet Printing

3.2.3.10 Inkjet Printing

3.2.3.11 Micro-milling

3.2.3.12 Electrospinning

3.3 Application of Low-cost Microfluidic Sensors for Detecting Various Food Contaminants

3.3.1 Pathogen Detection

3.3.2 Toxin Detection

3.3.3 Heavy Metal Detection

3.3.4 Pesticide Detection

3.4 Challenges and Future Perspectives

3.4.1 Challenges and Limitations

3.4.2 Future Perspectives

3.5 Conclusion

Chapter 4 Aptamer-based Biosensors for Monitoring Food Quality and Safety

4.1 Introduction

4.2 Culture-based Methods

4.2.1 Mass Spectrometry

4.2.2 Biosensors

4.3 Aptamers as Novel Bio-probes

4.4 Synthesis and Target Detection Mechanism of Aptamers

4.5 Aptasensor Technologies for Foodborne Pathogen Detection

4.5.1 Electrochemical Aptasensors

4.5.2 Microfluidic Aptasensors

4.5.3 Paper-based Aptasensors

4.5.4 ELONA Assays

4.6 Aptamer-modified Nanomaterials for Biosensing of Foodborne Pathogens

4.7 Limitations and Future Perspectives

4.8 Conclusions

Chapter 5 Antibody-based Sensor Technologies for Food Quality and Safety

5.1 Introduction

5.2 Traditional Methods for Food Quality Monitoring Applications

5.2.1 pH Indicators

5.2.2 Time-Temperature Indicators

5.2.3 Gas Sensors

5.2.4 Humidity Sensors

5.2.5 Pesticide Detection by Sensors.

5.2.6 Pathogen Detectors

5.2.7 Electrochemical Biosensors

5.2.8 Optical Biosensors

5.3 Limitations of Traditional Biosensors in Food Applications

5.4 Recent Antibody-based Biosensors for Food Quality and Safety

5.4.1 Standalone Antibody-based Biosensors

5.4.2 Nanoparticle-Antibody Based Biosensors

5.4.3 Hydrogel-Antibody Based Sensors

5.4.4 Metal-Organic Framework (MOF)-Antibody Based Sensors

5.4.5 Nanocomposite-Antibody-based Sensors

5.4.6 Biopolymer-Antibody-based Sensors

5.4.6.1 Chitosan

5.4.6.2 Gelatin

5.4.6.3 Other Biopolymer-Antibody-based Sensors

5.4.7 Other Novel Antibody-based Sensors

5.5 Artificial Intelligence (AI) Based Sensors

5.6 Conclusion and Future Perspectives

Chapter 6 Lateral Flow Based Immunosensors for Monitoring Food Quality and Safety

6.1 Introduction

6.2 Lateral Flow Based Immunosensors

6.2.1 Overview

6.2.2 Assay Type

6.2.3 Lateral Flow Assay Detection Methods

6.3 Application of Lateral Flow-based Sensing in Food Safety and Quality Control

6.3.1 Lateral Flow-based Immunosensors for Detection of Mycotoxins in Food

6.3.2 Lateral Flow-based Immunosensors for Detection of Pesticides

6.3.3 Lateral Flow Based Immunosensors for Detection of Infectious Agents

6.3.4 Challenges or Limitations of Various LFAs

6.4 Commercial Lateral Flow-based Technology Sensors for Food Safety Applications

6.5 Conclusion and Future Perspectives

Chapter 7 Advanced 2D MXene Nanomaterial-based Electrochemical Sensors for Food Analysis

7.1 Introduction

7.2 Electrochemical Sensors

7.2.1 Zero-dimensional (0D) Nanomaterials

7.2.2 One Dimensional (1D) Nanomaterials

7.2.3 Two-dimensional (2D) Nanomaterials

7.2.3.1 Graphene (Gr)

7.2.3.2 MoS2

7.2.3.3 MXenes

7.2.4 Three-dimensional (3D) Nanomaterials.

7.3 Unique Properties of MXenes

7.3.1 Structural and Chemical Properties

7.3.2 Electrical Properties

7.3.3 Mechanical Properties

7.3.4 Magnetic Properties

7.3.5 Thermal Properties

7.3.6 Optical Properties

7.4 Electrochemical Sensing Applications of MXenes

7.5 MXene-based Sensors for Pesticide Detection

7.5.1 Electrochemical Detection of Malathion

7.5.2 Electrochemical Detection of Methamidophos

7.5.3 Detection of Carbendazim (CBZ)

7.5.4 Electrochemical Detection of Phosmet

7.5.5 Electrochemical Detection of Furazolidone

7.5.6 Electrochemiluminescence Detection of Histamine

7.5.7 Electrochemical Detection of Hygromycin B

7.5.8 Electrochemical Detection of Bisphenol-A

7.5.9 Electrochemical Detection of H2O2

7.6 Challenges and Future Outlook

7.7 Conclusions

Abbreviations

Chapter 8 Enzymatic Nanobiosensors for Food Safety

8.1 Introduction

8.1.1 Enzymatic Nanobiosensors

8.1.2 Design of Enzymatic Nanobiosensors

8.1.2.1 Nanoscale Enzyme Immobilization Systems

8.1.2.2 Layer-by-layer Method Based Enzymatic Nanobiosensors

8.1.2.3 Bioconjugation Methods

8.1.2.4 Co-deposition Based Enzymatic Nanobiosensors

8.1.2.5 Molecular Modeling Methods

8.1.3 Application of Enzymatic Nanobiosensors in Food Safety

8.1.3.1 Enzymatic Nanobiosensors for Detecting Antibiotic Residues

8.1.3.1.1 Detection of Sulfonamides

8.1.3.2 Enzymatic Nanobiosensors for Detecting Genetically Modified Organisms

8.1.3.3 Enzymatic Nanobiosensors for Detecting Toxins

8.1.3.3.1 Detection of Sterigmatocystin

8.1.3.3.2 Detection of Tyramine

8.1.3.3.3 Detection of Aflatoxins

8.1.3.4 Enzymatic Nanobiosensors for Detecting Pathogenic Microbes

8.1.3.4.1 Detection of E. coli

8.1.3.4.2 Detection of Vibrio parahaemolyticus.

8.1.3.5 Enzymatic Nanobiosensors for Detecting Food Quality

8.1.3.5.1 Detection of Glucose in Fruit Juices

8.1.3.5.2 Detection of Fructose in Honey

8.1.3.5.3 Detection of Freshness

8.1.3.5.4 Detection of Choline

8.2 Conclusion

Chapter 9 Electronic Noses for Food Analysis

9.1 Introduction

9.2 Chemical Sensor Technologies for Electronic Noses

9.2.1 Sensors Based on Conductance Changes

9.2.1.1 Metal Oxide Semiconductors

9.2.1.2 Conducting Polymers and Molecular Aggregates

9.2.1.3 Conductive Composite Polymers

9.2.2 Mass Transducers

9.2.3 Color Indicators

9.3 Data Analysis for Electronic Noses

9.3.1 Pre-processing, Normalization, and Scaling

9.3.2 Exploratory Data Analysis

9.3.3 Supervised Classification

9.4 Conclusions

Chapter 10 Point-of-care Devices for Food Safety Analysis

10.1 Introduction

10.2 Significance of Swift Point-of-care Testing in Food Safety Surveillance

10.3 Recent Advances in the Fabrication of Microfluidic Devices

10.4 Point-of-care Microfluidic Devices

10.5 Materials for POC Devices

10.5.1 Paper-based Devices

10.5.2 Polymer-based Devices

10.5.3 Textile-based Devices

10.6 Techniques for Detection

10.6.1 Colorimetric Detection

10.6.2 Electrochemical Detection

10.6.3 Chemiluminescence Detection

10.6.4 Fluorescence Detection

10.6.5 Electrochemiluminescence

10.6.6 Surface-enhanced Raman Scattering (SERS) Detection

10.7 Applications

10.8 Conclusion and Future Prospects

Chapter 11 Advances in Sensor Technologies Redefining Food Safety and Quality Through AI and IoT Integration

11.1 Introduction to Sensor Technologies for Food Safety and Quality

11.2 Types of Sensors Used in the Food Industry

11.3 Types of Sensors

11.3.1 Biosensors.

11.3.2 Optical Sensors.

Notes:

Description based on publisher supplied metadata and other sources.

Part of the metadata in this record was created by AI, based on the text of the resource.

ISBN:

1-83767-479-5

1-83767-478-7

OCLC:

1521984310