BIOSENSORS: IMPLEMENTATION AND OUTLOOK IN THE CONTROL AND PROCESS QUALITY AND FOODSTUFFS
DOI:
https://doi.org/10.17533/udea.vitae.1436Keywords:
biosensors, food analysis, food quality, food contamination, and real time.Abstract
The food, drink and related industries require analytical methods to secure physico-chemical,
microbiological, bromatological sensory quality and stability of raw materials, processes and products.
These methods must offer real time data that allow to control and to monitor each process to safeguard
the innocuity of the nutritional products. The traditional analytical methods have to deal with gravimetric,
volumetric and colorimetric determinations with limited sensitivity levels for trace determination, and
with little specificity. Although the chromatographic methods show highly reproducible results and the
limit of detection is as low as parts per trillion, these methods are expensive and imply very exhaustive
treatments of the sample. Biosensors are integrated devices consisting of a biological recognition element
and a transducer capable of detecting the biological reaction and converting it into a signal which can be
processed, becoming an important tool to check the quality and processes. The present approach shows
promising advantages compared to traditional method. This paper presents a ten year development of
these devices and their application to food investigation and similars; contributing with applications for
the automated and not automated process control, mycotoxins detection, identification of antinutritional
factors, residuality of traditional and emergent organic polluting agents (pesticides, antibiotics, hormones,
dioxins, furanones, among others), monitor and microbiological control, presence of genetically modified
organisms among others. The objective of this study is to review paper and updated information on the
use of biosensors as a technology in food analysis and its advantages within the food security systems.
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