Abstract
Food spoilage is an enormous problem in the food industry because it can result not only in wastage of food and financial losses but can also lead to health-related problems. Therefore, a timely identification of food deterioration is essential and can greatly help ensure food safety, minimize financial losses, and maintain consumer confidence. In recent years, biosensors have evolved into a rapid, sensitive, and highly reliable methods for detection of food spoilage indicators. Biosensors are composed of unique biological detection elements and transducer elements that enable the quantification of food spoilage markers like volatile organic gases, microorganisms, or enzymes. This review article discusses the principles, types, and sensing mechanisms of biosensors used in this field, highlighting their advantages and limitations. The article also addresses the factors responsible for spoilage of food which could be detected by that biosensor, such as microbial activity, enzymatic processes, and metabolite synthesis. Furthermore, it presents the most recent advancements in signal transduction techniques, identification components, and sensing platforms used in food spoilage biosensors. Overall, the review objectively evaluates the current state of biosensors in terms of sensitivity, selectivity, and applicability to different food samples and highlights the challenges and prospects in the field of biosensors, including the application of nanotechnology, miniaturization, and data processing methods for improved prediction.
doi: 10.17756/jfcn.2024-s1-010
Citation: Kumar A, Kulshreshtha S, Shrivastava A, Saini A. 2024. Biosensors for Food Spoilage Detection: A Comprehensive Review of Current Advances. J Food Chem Nanotechnol 10(S1): S73-S82.
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