Nanobiosensors and their role in detection of adulterants and contaminants in food products
Gurlovleen Kaur, Ranjeeta Bhari, Kuldeep Kumar
Abstract
Nanotechnology is a multifaceted technical and scientific field undergoing a fast expansion. Nanoparticles, quantum dots, nanotubes, nanorods, nanowires, nanochips and many more are being increasingly used for fabrication of nanosensors and nanobiosensors to increase the sensitivity and selectivity of reactions. Food safety is an extremely important concern in food industries since it is directly associated with effect of food on human health. Here in our review, we have not only described the newest information regarding methods and use of nanomaterials for construction of nanosensors but also their detection range, limit of detection (LOD) and applications for food safety. Precise nanosensors having improved sensitivity and low limit of detection were discussed in brief. Review is primarily focused on nanosensors employed for detection of adulterants and contaminants in food products such as meat products, milk, fruit juices and water samples.