A systematic review on recent trends and perspectives of biosensors in food industries
Poornima Singh, Vinay Kumar Pandey, Shivangi Srivastava, Rahul Singh
Abstract
Abstract The food industry has inappropriate techniques for process and quality control and requires techniques that can provide information on the physical and chemical properties of food quickly and affordably. Food applications mostly focus on the identification of contaminants, with a few significant analytes, such as sugars, alcohols, amino acids, flavors, and sweeteners, as exceptions. Biosensors can bring about an analytical revolution to address the problems facing the food and agriculture industries. Potential applications for biosensors include contaminant detection, product freshness monitoring, content verification, and raw material conversion monitoring. These studies are costly and time‐consuming due to the extraction or pre‐treatment of samples. This review gives an overview of biosensors with their classification and application in different food industries such as the fruits and vegetable industry, dairy, and meat industries. The application of biosensors in detection, quality assurance, and food safety is discussed in detail with their potential application.