Biosensors as Analytical Tools in Food Fermentation Industry (original) (raw)
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Amperometric Biosensors as an Analytical Tool in Food, Dairy and Fermentation Industries
International Journal of Pharmaceutical Sciences Review and Research
Biosensors are analytical devices that sense the presence of a biological component in the vicinity and generate signals that can be easily detected using a physicochemical detector. With the advent of biosensors, conventional methodologies such as the detection of contaminants in pharmaceutical industries and the diagnosis of diseases via biomarkers have been accelerated to a great extent. The review highlights the use of Amperometric biosensors in three important industries namely, the food, fermentation, and dairy industries, and highlights the potential use of these biosensors in various domains of these industries. These industries can employ the use of amperometric biosensors to control and monitor the presence of various metabolites and constituents that may either be of economic importance or toxic to the consumers. The continuous monitoring of these metabolites is of prime importance as they ultimately determine the quality of the end product. The review also gives a comprehensive description of the modifications done in the amperometric biosensors, using specific biomolecules and chemicals, along with their associated analytical features.
A Review on Biosensors and Their Applications in Food and Beverage Industry
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The foremost challenge in food and beverage industry is the need to develop quick and cost effective tools in the detection of contaminants, toxins, non-Halal components and pathogens in the food. For this reason, biosensor is one of the best tool to detect and verify the existence of those components. They are modern analytical devices which consist of bio-receptor, transducer and signal processing to produce specific reaction when in contact with a specific component. Biosensors are recently gaining much interest and widely used in analysis of bio-materials for better understanding of their bio-compositions, structures and functions by converting biological responses into electrical signals. In this review, various biosensors reported in the literatures for the detection of pork in food, detection of alcohol in fermented beverages, monitoring of fructose level and detection of harmful contaminants in dairy products are summarized, highlighting their principles, advantages, and lim...
Fundamental and Application of Various Types of Biosensors in Food Analysis
A biosensor is a sensing device comprised of a combination of a specific biological element and a transducer. Microbial biosensor is an analytical device which integrates microorganisms with a physical transducer to generate a measurable signal proportional to the concentration of analytes. In recent years, a large number of microbial biosensors have been developed for environmental, food, and biomedical applications. Biosensors can essentially serve as low-cost and highly efficient devices for this purpose in addition to being used in other day-to- day applications. A “specific biological element” recognizes a specific analyte and the changes in the biomolecule are usually converted into an electrical signal by a transducer. Biosensors are an important alternative in the food industry to ensure the quality and safety of products and process controls with effective, fast and economical methods. Nowadays, a vast majority of the glucose meters are based on electrochemical biosensor technology. The use of enzymatic biosensor technology in food processing, quality control and on-line processes is promising compared to conventional analytical techniques, as it offers great advantages due to size, cost, specificity, fast response, precision and sensitivity. Enzymatic biosensors are a tool with broad application in the development of quality systems, risk analysis and critical control points, and the extent of their use in the food industry is still largely limited by the short lifetime of biosensors, in response to which the use of thermophilic enzymes has been proposed. Oxidase enzymes utilize molecular oxygen for oxidation of Substrate. In microorganisms, the enzymatic degradation of caffeine is brought about by sequential demethylation by an oxygenase, into theobromine or paraxanthine. Amount of caffeine converted by the microorganisms and the amount of oxygen consumed based on which, the amount of caffeine in the sample can be determined. Biosensor against caffeine is an new invention particularly in food Technology and other fields. Biosensors can have a variety of biomedical, industry, and military applications. In spite of this potential, however, commercial adoption has been slow because of several technological difficulties. For example, due to the presence of biomolecules along with semiconductor materials, biosensor contamination is a major issue. Potential applications within the supply chain range from testing of foodstuffs for maximum pesticide residue verification through to the routine analysis of analyte concentrations, such as, glucose, sucrose, alcohol, etc., which may be indicators of food quality/acceptability."Biosensors market is categorized as a growth market is expected to grow from 6.72billionin2009to6.72 billion in 2009 to 6.72billionin2009to14.42 billion in 2016." Biosensor adoption is increasing every year and the number of biosensor applications is continuously growing. Keywords: Specific biological element, Transducer, Analyte concentrations and adoption.
The production of several agricultural products and foods are linked with fermentation. Traditional methods used to control and monitor the quality of the products and processes are based on the use of simple chemical analysis. However, these methods are time-consuming and do not provide sufficient relevant information to guarantee the chemical changes during the process. Commonly used methods applied in the agriculture and food industries to monitor fermentation are those based on simple or single-point sensors, where only one parameter is measured (e.g., temperature or density). These sensors are used several times per day and are often the only source of data available from which the conditions and rate of fermentation are monitored. In the modern food industry, an ideal method to control and monitor the fermentation process should enable a direct, rapid, precise, and accurate determination of several target compounds, with minimal to no sample preparation or reagent consumption. Here, state-of-the-art advancements in both the application of sensors and analytical tools to monitor beverage and food fermentation processes will be discussed.
Ivnitski Electrochem biosen for food bacteria 99
Current practices for preventing microbial diseases rely upon careful control of various kinds of pathogenic bacteria in food safety and environmental monitoring. The main disadvantages of conventional bacterial detection methods are the multistep procedure and long time requirements. This article gives an overview of alternative electrochemical biosensors for detection of pathogenic bacteria in the food industry. Focus has been on new microbial metabolism-based, antibody-based and DNA-based biosensors. The underlying principles and applications of these biosensors are discussed. Recent developments in¯ow-injection biosensor systems with an electrochemical detection are also presented.
Biosensors: tool for food borne pathogen detection
Veterinary World, 2013
A paramount and alluring sphere of research, now-a-days, is food analysis, because of the breakneck augmentation of food enterprise and highly hightened maneuverability of today's populations. The management of food quality is very indispensable both for consumer safeguard as well as the food corporations. The biosensors' application in the field of food analysis is quite propitious for the revealing of food borne pathogens. Biosensor, an analytical device, transforms a biological response into an electrical signal. Bioreceptors and transducers are the two main components of a biosensor. Bioreceptor or biorecognition element is the one which leads to the recognition of target analyte and a transducer, for the conversion of recognized event into a measurable electrical signal. The development of biosensors improved the sensitivity and selectivity of detection techniques for food borne pathogens and is rapid, reliable, effective and highly suitable when used in in situ analysis. Since the security in the food supply becomes crucial because of increased perception among consumers and vying nature of food industries, the necessity for expeditious, low volume and sensitive biosensor devices has productively increased. TM Nevertheless , till date, a very few biosensor systems are available commercially such as Biacore, Spreeta , Reichert SR 7000, Analyte 2000, RAPTOR etc. Since, there is ever growing concern regarding safe food and water supply, it is very obvious that the demand for rapid detecting biosensors will also be increasing at par.
Enzyme and Microbial Technology, 1997
A jlow-injection analysis system was combined with a mass producible, disposable biosensor and was used to monitor glucose concentrations during several microbial fermentations. The biosensor was manufactured using thick film, screen printing technology. Unlike previous devices of this type, the biosensor was designed to make multiple measurements over extended periods rather than to operate as a "one-shot" sensor. One yeast, one lactic acid, and three E. coli bioreactor cultures were tested using either defined or complex media. Resultsffom the sensor were compared with a standard spectrophotometric test kit. In samples containing glucose concentrations within the range of the biosensor and the test kit, good correlations were obtained between the two methods. In addition to glucose, microbial growth and pH were recorded.
Biosensors and Bioelectronics, 2003
A ferricyanide mediated microbial biosensor for ethanol detection was prepared by surface modification of a glassy carbon electrode. The selectivity of the whole Gluconobacter oxydans cell biosensor for ethanol determination was greatly enhanced by the size exclusion effect of a cellulose acetate (CA) membrane. The use of a CA membrane increased the ethanol to glucose sensitivity ratio by a factor of 58.2 and even the ethanol to glycerol sensitivity ratio by a factor of 7.5 compared with the use of a dialysis membrane. The biosensor provides rapid and sensitive detection of ethanol with a limit of detection of 0.85 mM (S/N 0/3). The selectivity of the biosensor toward alcohols was better compared to previously published enzyme biosensors based on alcohol oxidase or alcohol dehydrogenases. The biosensor was successfully used in an off-line monitoring of ethanol during batch fermentation by immobilized Saccharomyces cerevisiae cells with an initial glucose concentration of 200 g l (1 .
Monitoring of ethanol during fermentation using a microbial biosensor with enhanced selectivity
Bioelectrochemistry, 2002
The present study is concerning the construction of ferricyanide-mediated Gluconobacter oxydans cell ethanol biosensor. The size exclusion effect of a cellulose acetate membrane was used for elimination of glucose interferences during ethanol assays in real samples. A typical response time of the biosensor was 13 s with a high sensitivity of 3.5 AA mM À 1 . The microbial biosensor exhibits a very low detection limit of 0.85 AM and a wide linear range from 2 to 270 AM. The operational stability was excellent. During 8.5 h of repetitive ethanol assays, no decrease in the sensor sensitivity was observed. The biosensor was successfully used in the off-line monitoring of ethanol fermentation with a good agreement with HPLC measurements (R 2 = 0.998). D