Biosensors in Food Safety and Quality: Fundamentals and Applications

Cover
Half Title
Title Page
Copyright Page
Table of Contents
Editors
Contributors
Chapter 1: Introduction
1.1 Introduction
1.1.1 History
1.1.2 Key Elements and Characteristics of Biosensors
1.1.2.1 Analyte
1.1.2.2 Bioreceptors
1.1.2.3 Transducer
1.1.2.4 Electronics
1.1.2.5 Display
1.1.3 Classification
1.1.3.1 Transducing Element
1.1.3.1.1 Mass Based Biosensor
1.1.3.1.1.1 Magnetoelectric
1.1.3.1.1.2 Piezoelectric
1.1.3.1.1.2.1 Quartz Crystal Microbalance (QCM)
1.1.3.1.1.2.2 Surface Acoustic Wave (SAW)
1.1.3.1.1.2.3 Capacitive Micro-Machined Ultrasonic Transducers (CMUTs)
1.1.3.1.1.2.4 Bulk Acoustic Wave (BAW) Piezoelectric Sensor
1.1.3.1.1.2.4.1 Thickness Shear Mode (TSM) Resonator
1.1.3.1.1.2.4.2 Shear Horizontal Acoustic Plate Mode (SHAPM)
1.1.3.1.2 Electrochemical Biosensor
1.1.3.1.2.1 Potentiometric Sensors
1.1.3.1.2.2 Amperometric
1.1.3.1.2.3 Conductometric
1.1.3.1.3 Optical Biosensor
1.1.3.1.3.1 Fluorescence-Based Biosensors
1.1.3.1.3.2 Surface Plasmon Resonance (SPR)
1.1.3.1.3.3 Raman and FTIR
1.1.3.1.3.4 Fiber Optics
1.1.3.2 Bio-Recognition Element
1.1.3.2.1 Enzyme Based Biosensor
1.1.3.2.2 Immuno Biosensors
1.1.3.2.3 Microbial Biosensors
1.1.3.3 Characteristics of a Biosensor
1.1.4 Food Analysis and Biosensors
1.1.5 Conclusion
Bibliography
Chapter 2: Calorimetric Biosensors: Core Principles, Techniques, Fabrication and Application
2.1 Introduction
2.2 Thermal Biosensors: Working Principles
2.2.1 Transducer
2.2.2 Instrumentation
2.2.3 Conventional Device
2.2.4 Mini Thermometric System
2.2.5 Micro Thermometric System
2.2.6 Thermopile-Based Microbiosensor
2.2.7 Multisensing Thermometric System
2.2.8 Hybrid Sensors
2.3 Categories of Calorimeter Based on Design Principles
2.4 Application of Calorimetric Based Biosensors
2.4.1 Enzyme Activity
2.4.2 Clinical Monitoring
2.4.3 Process Monitoring
2.4.4 Multianalyte Determination
2.4.5 In Non-Aqueous Media
2.4.6 Other Applications
2.4.7 Food
2.4.8 Environmental
2.5 Advantages and Disadvantage of Calorimetric Based Biosensors
2.5.1 Advantages
2.5.2 Limitations of Calorimetric Based Biosensors
2.6 Future Developments
2.6.1 Telemedicine
2.7 Conclusion
Bibliography
Chapter 3: Optical Biosensors: Principles, Techniques, Sensor Design and Their Application in Food Analysis
3.1 Introduction
3.2 Different Optical Biosensors
3.2.1 Fiber Optic Biosensors
3.2.1.1 Classification of Fiber Optic Biosensors
3.2.1.2 Enzyme Based
3.2.2 Immobilization Methods
3.2.2.1 Binding to Carrier
3.2.2.2 Immobilization by Binding
3.2.2.3 Immunoassay Based Immobilization
3.2.2.4 Nucleic Acid Based Immobilization
3.2.2.5 Whole Cell Based Immobilization
3.2.2.6 Biomimetic Based
3.2.3 Types of Detectors in Biosensors
3.2.3.1 Photo Multiplier Tubes (PMT)
3.2.3.2 Avalanche Photodiode (APD)
3.2.3.3 Charge Coupled Device (CCD)
3.2.3.4 Light sources and Signal Delivery Systems/Fiber Optic Cables
3.3 Surface Plasmon Resonance (SPR) Biosensors
3.3.1 Advantages of SPR
3.4 Application of Optical Biosensors for Food Quality and Safety
3.4.1 Pathogens Detection Method
3.4.2 Pesticide Residues Detection Method
3.4.3 Veterinary Drug Residues Detection in Animal Derived Products
3.4.4 Microbial Pollution and Hygiene
3.4.5 Monitoring of Heavy Metals, Adulterants, and Other Toxic Compounds Content in Food Items
3.4.6 Evanescent Wave Fluorescence Biosensors
3.4.7 Detection of Hygiene and Microbial Contamination
3.4.8 Development of Optical Biosensors Apart from Food Industry
3.5 Future Scope in Optical Fiber
3.6 Conclusion
References
Chapter 4: Piezoelectric Biosensors: Principle, Techniques, and Their Application in Food Analysis
4.1 Introduction
4.2 Principle
4.3 Materials Used for Piezoelectric Assay
4.4 Fabrication of Piezoelectric Sensor
4.4.1 Antigen Antibody-Based
4.4.2 Poly (Vinylidene Fluoride-Trifluoroethylene) (P(VDF-TrFE))-Zinc Oxide Based Sensor
4.4.3 Sb-Doped p-ZnO NW Films for Self-Powered Piezoelectric Strain Sensors
4.4.4 Zinc-Oxide Based Micro Electromechanical System (MEMS) Acoustic Sensor
4.4.5 Disposable Piezoelectric Vibration Sensors with PDMS/ZnO Transducers on Printed Graphene-Cellulose Electrodes
4.5 Immobilization Procedures of Bioreceptors
4.6 Applications of Piezoelectric Assay
4.6.1 Detection of TB
4.6.2 Detection of Salmonella typhimurium
4.6.3 Quality Control of Modified Atmosphere Packages
4.6.4 Quality Control of Fish and Meat
4.6.5 Adulteration of Bovine Milk
4.6.6 Recognition of Eating Habits and Nutrition Intake
4.7 Merits and Demerits of Piezoelectric Biosensor
4.8 Commentary and Future Scope in Piezoelectric Sensors
Bibliography
Chapter 5: Electrochemical Sensors: Core Principle, New Fabrication Trends, and Their Applications
5.1 Introduction
5.2 Working Principle of Electrochemical Sensor
5.3 Major Components of Electrochemical Sensor
5.4 Technological Aspect and Fabrication
5.5 Different Electrochemical Sensors
5.5.1 Cyclic Voltammetry (CV)
5.5.2 Biosensing Using Electrochemical Impedance Spectroscopy (EIS)
5.5.3 Biosensing Using Field-Effect Transistor (FET)
5.5.4 Electrochemical Surface-Plasmon Resonance (EC-SPR) Based Sensor
5.5.5 Biosensing Waveguide-Based Techniques and Electrochemistry
5.5.6 Magnetic Field Based Electrochemical Biosensors
5.5.7 Electrochemical Signal Transduction for the Biosensing
5.6 Application of Electrochemical Sensor
5.6.1 Electrochemical Sensors for Environmental Monitoring
5.6.2 Electrochemical Sensors in Analytical Chemistry
5.6.3 Electrochemical Sensors in Clinic Analysis
5.6.4 Nanomaterial-Based No-Wash Electrochemical Biosensors
5.6.5 Electrochemical Sensors in Food Analysis
5.7 Limitation and Future Scope of Electrochemical Sensors
5.8 Conclusion
Bibliography
Chapter 6: Colorimetric Biosensors: Principal, Fabrication, and Application in Food Analysis
6.1 Introduction
6.2 Fabrication of Colorimetric Biosensor
6.2.1 Fabrication of Nanomaterial Based Colorimetric Sensors
6.2.1.1 Nanomaterial
6.2.1.1.1 Gold Nanoparticle
6.2.1.1.2 Quantum Dots
6.2.1.1.3 Magnetic Nanoparticle
6.2.1.1.4 Carbon Nanoparticle
6.2.2 Fabrication Technique of Nanomaterial Based Colorimetric Biosensor
6.2.2.1 Physical Adsorption
6.2.2.2 Membrane Entrapment
6.2.2.3 Covalent Amalgamation
6.2.2.4 Matrix Entrapment
6.2.3 Nanomaterial Based Colorimetric Sensors
6.3 Fabrication of Colorimetric Sensors Based on Chemoresponsive Dye
6.3.1 Chemoresponsive Dye
6.3.2 Fabrication Techniques of Chemoresponsive Dye-Based Colorimetric Biosensor
6.3.3 Data Analysis of Nanomaterial Based and Chemo Responsive Dye-Based Colorimetric Biosensor
6.3.4 Chemoresponsive Dye-Based Colorimetric Sensors
6.4 Latest Trends in Colorimetric Biosensor
6.4.1 One-Dimensional Photonic Crystal
6.4.2 Smartphone
6.4.2.1 Lab-on Smartphone
6.4.2.2 Smartphone-Based on Fluorescence Imaging
6.4.2.3 Smartphone-Based Electro-Analytical
6.4.2.4 Smartphone Spectroscopy
6.4.3 Lab-on-Chip (LOC) and Lab-on-Paper (LOP)
6.4.4 Biomimetics
6.4.5 Artificial Intelligence
6.5 Advantages of Colorimetry Biosensors
6.5.1 Specificity for Analyte
6.5.2 Large Number of Samples Analyzed
6.5.3 Less Time Consuming
6.5.4 Simple and Economical
6.5.5 Low Chemical Reagent Usage
6.5.6 Reusage
6.5.7 Online Measurements and Continuous Recording
6.5.8 Ultra-Sensitive
6.6 Disadvantages of Colorimetry Biosensors
6.6.1 Specificity of pH, Temperature
6.6.2 Waste Generation
6.7 Applications of Colorimetry Biosensor
6.7.1 Detection of Food Borne Microorganism and Toxins
6.7.2 Detection of Sugar
6.7.3 Detection of Alcohol
6.7.4 Detection of Amino Acid
6.8 Colorimetric Sensor and Food Safety and Security
6.9 Challenges and Future of Colorimetric Biosensor
6.10 Conclusion
Bibliography
Chapter 7: Nanobiosensors: Principles, Techniques, and Innovation in Nanobiosensors
7.1 Introduction
7.2 Role of Nanomaterials in Food Analysis
7.2.1 Pathogens
7.2.2 Food Contaminants
7.2.3 Sugars
7.3 How Nanobiosensors Work
7.3.1 Properties/Characteristics/Types/Classification/Material Used
7.3.1.1 Nanoparticle Based Sensors
7.3.1.2 Nanotube Based Sensors
7.3.1.3 Nanowire Based Sensors
7.3.2 Working Principle of Nanobiosensors
7.3.2.1 Localized Surface Plasmon Resonance (LSPR) Based Nanobiosensors
7.3.2.2 Electrochemical Biosensors
7.3.2.3 Optical Biosensors/Optodes
7.3.2.4 Fluorescent Nanobiosensors
7.3.3 Scope of Nanobiosensors
7.3.4 Properties, Advantage, and Disadvantage
7.4 Different Fabrication Techniques of Nanobiosensor
7.4.1 Enabling Technology
7.4.2 Micro-Fabrication Technology
7.4.3 SERS (Surface Enhanced Raman Spectroscopy) Technique
7.5 Application of Nanobiosensor
7.5.1 Enzyme Biosensors
7.5.2 Detection of Pathogens
7.5.3 Detection of Food Additives
7.5.4 Detection of Pesticides
7.5.5 Detection of Drug Residues
7.5.6 Detection of Bisphenol A
7.6 Different Innovation and Trends in Nanobiosensor and Its Limitations
7.6.1 Limitations in the Use of Nanobiosensors
7.7 Future Scope of Nanobiosensor
7.8 Conclusion
Bibliography
Chapter 8: Biosensors Involved in Fruit and Vegetable Processing Industries
8.1 Introduction
8.2 Overview of Different Sensors and Techniques Used in Fruits and Vegetables Processing Industry
8.2.1 Techniques Involved
8.2.2 Microcontroller Based Devices
8.2.3 Bioelectric Nose (E-nose)
8.2.4 Bioelectronic Tongue
8.3 Potential Applications
8.3.1 Determination of Maturity Indices
8.3.1.1 Sensing Equipment
8.3.1.2 Bioelectric Tongue and Nose
8.3.1.3 Techniques Involved
8.3.2 Detection of Gas Evolved during Ripening
8.3.2.1 Sensing Equipment
8.3.2.2 Bioelectric Nose
8.3.2.3 Techniques Involved
8.3.3 Detection of Pathogens and Microbial Diseases
8.3.3.1 Sensing Equipment and E-nose
8.3.4 Quality Determination and Quality Control
8.3.4.1 Sensing Equipment
8.3.5 Determination of Rate of Respiration of Fresh Fruit and Vegetables
8.3.5.1 Sensing Equipment
8.3.6 Sensors Applied in Packaging of Fruit and Vegetables
8.4 Commentary and Future Scope
8.5 Conclusions
Bibliography
Chapter 9: Biosensors Involved in Dairy Industries
9.1 Introduction
9.2 Types of Biosensors Described for Application in Dairy Industry
9.3 Application of Biosensors for Compositional Analysis of Milk
9.3.1 Estimation of Carbohydrates
9.3.2 Analysis of Milk Proteins
9.3.3 Analysis of Cholesterol and Triglyceride
9.3.4 Analysis of Enzymes
9.3.5 Analysis of Hormones
9.3.6 Analysis of Vitamins
9.4 Biosensor for Detection of Adulteration in Milk
9.4.1 Detection of Urea
9.4.2 Detection of Vegetable Protein
9.4.3 Detection of Melamine
9.5 Biosensor for Detection of Contaminants in Milk
9.5.1 Detection of Pathogenic Microorganisms and Toxins
9.5.1.1 Salmonella ssp.
9.5.1.2 E. coli
9.5.1.3 Listeria ssp.
9.5.1.4 S. aureus and Its Enterotoxin
9.5.1.5 Other Microbial Contaminants
9.5.2 Detection of Antibiotics
9.5.3 Analysis of Pesticides
9.5.4 Detection of Heavy Metals
9.5.5 Detection of Aflatoxin
9.6 Conclusion and Future Perspective
Bibliography
Chapter 10: Bio/Chemical Sensors and Microsensors Involved in Meat Industry
10.1 Introduction
10.2 Meat Spoilage
10.3 Sensors
10.4 Biosensors in Meat Industry
10.4.1 Metal Oxide Based Micro-sensors in Meat Industry
10.4.2 Fibre-optic Based Sensor for Detection of Meat Spoilage
10.4.2.1 Antibodies, Labelling and Sandwich Immunofluorescence Assay
10.4.3 Electrochemical Based Sensors
10.4.3.1 Detection of Meat and Fish Spoilage
10.4.3.2 Detection of Donkey, Horse, or Pig Meat
10.4.4 Chemiluminescence Based Biosensor for Detection of Biogenic Amines
10.4.5 Colorimetric Based Biosensor for Detection of Biogenic Amines
10.5 IoT Based Devices
10.6 IoT Based Technology for Prevention of Food Waste
10.7 Basic IoT Structure
10.8 IoT for Food Quality Monitoring and Smart Packaging
10.9 Senor Technology in IoT Based Food Quality Monitoring
10.9.1 Humidity
10.9.2 Detection of Oxygen and Carbon Dioxide
10.9.3 pH Change
10.9.4 Time-Temperature Sensor
10.9.5 Intelligent Sensor Signal Processing in IoT Based Food Quality Monitoring
10.10 Conclusion
Bibliography
Chapter 11: Toxicant/Pesticide Residue/Adulteration Detection in Some Valuable Plantation Products
11.1 Introduction
11.2 Common Adulterants of Valuable Plantation Products
11.3 Toxicity of Adulterants in Valuable Plantation Products
11.3.1 Regulatory Action on Adulteration in Valuable Plantation Products
11.4 Conventional Methods for Adulterants Identification
11.5 Spectroscopy Methods for Adulterants Identification
11.6 FSSAI Methods for Adulterants Identification
11.7 Fabrication of Biosensor for Adulterants Identification
11.7.1 Enzyme Based Biosensors
11.7.1.1 For Polyphenols Determination
11.7.1.2 For Aflatoxin Detection
11.7.1.3 For Methyl Parathion Detection
11.7.2 Microbial based Biosensors
11.7.2.1 Based on Nanotechnology
11.7.2.1.1 Nano Biosensors for Tea and Coffee Analysis
11.7.2.2 Based on Artificial Intelligence
11.8 Future Scope for Biosensor in Valuable Plantation Products
11.9 Conclusion
Acknowledgement
Bibliography
Chapter 12: Biosensors Involved in Fermented Product
12.1 Introduction
12.2 Application of Biosensor in Fermentation Monitoring and Quality of the Fermented Foods
12.2.1 Glucose Biosensor
12.2.2 Ethanol Biosensor
12.2.3 Lactate Biosensor
12.2.4 Biosensor for Detection of Malic Acid
12.2.5 Biosensors for Detection of Glycerol in Fermented Food
12.2.6 Multi-analyte Biosensor for Fermented Food
12.2.7 Biosensor for Phenolic Compounds
12.3 Biosensor for Fermented Food Quality and Safety
12.3.1 Biogenic Amine Biosensor
12.3.2 Biosensor for Detection of Acetaldehyde
12.3.3 Biosensor for Microbial Contaminant
12.3.4 Lysozyme Biosensor
12.3.5 Ochratoxin A, Aflatoxin B1 Biosensor
12.4 Application of Bioelectronic Tongue in Fermented Foods
12.5 Conclusions and Future Perspectives
Bibliography
Chapter 13: Detection of Heavy Metals in Water Using Biosensor
13.1 Introduction
13.1.1 Water: Basis of Life
13.1.2 Heavy Metals: Nutritional or Toxic Component?
13.2 Biosensors for Water Toxicity Determination
13.2.1 Enzyme Based Sensor for Detection of Heavy Metals
13.2.2 Microbe Based or Cell-Based Biosensor
13.2.3 Electrochemical Biosensors for Determination of Heavy Metal in Water
13.2.4 Optical Based Biosensors
13.2.4.1 Colorimetric Sensor
13.2.4.2 SPR Based Biosensor
13.2.4.3 Localized Surface Plasmon Resonance (LSPR) Based Biosensors
13.2.4.4 Fluorescence Based Biosensors
13.2.4.4.1 Graphene Based Biosensors
13.2.4.4.2 CDs Based Biosensor
13.2.5 Surface-Enhanced Raman Spectroscopy
13.2.6 DNA-Based Biosensor
13.2.7 Immunosensors
13.3 Advancement and Future Scope of Biosensor
13.4 Conclusions
Bibliography
Chapter 14: Application of Biosensors in Food Safety
14.1 Introduction
14.2 Biosensors for Food Security
14.2.1 Detection of Microorganisms Pathogens and Toxins
14.2.1.1 Functionalization of Graphene Device
14.2.2 Detection of Pesticide and Antibiotic Residues
14.2.3 Detection of Heavy Metals
14.2.4 Detection of the Marine Biotoxins
14.2.5 Detection of Biogenic Amines
14.2.6 Detection of Mycotoxins
14.2.7 Applications of Biosensors for Detection of Polyphenols and Fatty Acids
14.2.8 Applications of Biosensors for Detection of Antinutrients
14.3 Other Applications of Biosensors for Food Quality and Safety
14.4 Conclusion
Bibliography
Chapter 15: Feasibility of Biosensors
15.1 Introduction
15.2 Marketability of Biosensor
15.3 Commercial Biosensors in the Various Sector
15.3.1 Clinical Analysis
15.3.2 Food Analysis
15.3.3 Environmental Analysis
15.3.4 Biothreat/Biowarfare
15.4 Feasibility of Biosensor in Food and Agriculture
15.5 Advantages of Biosensor
15.6 Limitations of Biosensor
15.7 Money Issues Related to Biosensors
15.8 Components of Biosensor
15.9 Pre-requisites for Biosensor
15.10 The Development Cost of Biosensors
15.11 Development of Cost-Effective Biosensors
15.11.1 Microfluidics in Biosensing Techniques
15.11.2 Nanomaterials in Biosensing Techniques
15.11.3 Point of Care (POC) in Biosensing Technology
15.12 Conclusion
Bibliography
Index