Food biosensors

538 Pages·2017·32.11 MB·English

by  Minhaz Uddin Ahmed, Minhaz Uddin Ahmed, Mohammed Zourob, Eiichi Tamiya, Peter Belton, Lauro Tatsuo Kubota, Satoshi Koide, Marsilea A Booth, Xiaohong Zhou, Sunil G. Bhand, Ghadeer Suaifan, W Surareungchai, Asif I Zia, Jose Hernandez Santos, Naoki Nagatani, Mohammad A. Wahab, Shimaa Eissa, Keiichro Yamanaka, Mohammedali Safavieh, Hideki Hisamoto, Hideaki Endo, Esen Sokullu, Mustafa Kemal Sezginturk

Food Biosensors
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Food Chemistry, Function and Analysis
Series Editors:
Gary Williamson, University of Leeds, UK
1 Alejandro G. Marangoni, University of Guelph, Canada
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P0 Juliet A. Gerrard, University of Auckland, New Zealand
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39 Titles in the Series:
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Food Biosensors
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8- Edited by
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6 Minhaz Uddin Ahmed
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17 Universiti Brunei Darussalam, Gadong, Brunei
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oi: Mohammed Zourob
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c.or Email: [email protected]
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g | Food Chemistry, Function and Analysis No. 1
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sc. Print ISBN: 978-1-78262-361-8
bs.r PDF eISBN: 978-1-78262-390-8
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p EPUB eISBN: 978-1-78262-893-4
http:// ISSN: 2398-0656
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er 2 © The Royal Society of Chemistry 2017
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n Apart from fair dealing for the purposes of research for non-commercial purposes or for
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sh Act 1988 and the Copyright and Related Rights Regulations 2003, this publication may
bli not be reproduced, stored or transmitted, in any form or by any means, without the prior
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permission in writing of The Royal Society of Chemistry or the copyright owner, or in
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0 Preface
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10. With the advancement of interdisciplinary approaches in science, the devel-
oi: opment of food biosensors for real applications is at the forefront. The
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g | ultimate ambition of biosensor development for food analysis is to detect
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c. genetically modified organisms, toxins, allergens, hormones, microorgan-
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s.r isms, species-specificity, pesticides, insecticides, and related components.
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p These elements can be detected through their biochemical or biophysical
http:// changes on sensor surfaces using single or multiple transduction (electro-
n chemical, optical, chemiluminescences, etc.) mechanisms.
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6 In Chapter 1, the authors have endeavoured to describe the principal con-
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2 cept of a biosensor, and the key elements in its construction, for general read-
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b ers. A discussion of various natural and synthetic receptors used in molecular
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Oct biorecognition, and their interactions with analytes, and their limitations is
07 also included. In Chapter 2, the authors show aspects of cutting-edge minia-
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o turized systems as innovative tools to be used in food biosensing and their
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In Chapter 3, the authors describe their development of several micropla-
nar amperometric biosensors for glucose, glutamate, and lactic acid. These
devices can measure hydrogen peroxide due to the presence of oxidases.
In Chapter 4, the authors discuss different biosensing platforms to be used
for milk, in the presence of many interfering components. The analysis of
milk is a non-invasive way of ascertaining information about the health and
well-being of the animal from which it was collected. Monitoring of milk is
crucial, as it can be contaminated with antibiotics, bacteria and other patho-
gens, toxins, or pesticides.
Food Chemistry, Function and Analysis No. 1
Food Biosensors
Edited by Minhaz Uddin Ahmed, Mohammed Zourob and Eiichi Tamiya
© The Royal Society of Chemistry 2017
Published by the Royal Society of Chemistry, www.rsc.org
v
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vi Preface
Chapter 5 describes bionanotechnology-based approaches for colorimet-
ric food analysis. Colorimetric bioassays have attracted much attention for
field analysis and point-of-care diagnosis. The merit of colorimetric biosens-
ing techniques as opposed to instrumental techniques arises from their sim-
5 plicity and practicality.
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39 planar waveguides and optical fiber—to monitor milk quality. In Chapter 7,
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26 the authors focus on the development of optical biosensing techniques for
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17 ultrasensitive analysis of aflatoxin M1 in milk and milk products, based on
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97 chemiluminescence and fluorescence detection. In Chapter 8, the authors
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3 describe pioneering work in the development of colorimetric biosensors as
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0. a rapid, specific, and convenient diagnostic tool capable of detecting food-
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oi: borne microbial pathogens.
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g | Modern, state-of-the-art nanomaterial-based electrochemical biosensors
c.or and their future commercialization aspects for the detection of Salmonella,
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s.r Campylobacter, Escherichia coli O157: H7, Vibrio cholerae, Listeria monocyto-
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pu genes, and Shigella spp. are discussed in detail in Chapter 9.
p:// Chapter 10 describes strategies for the rapid detection of food toxins using
n htt electrochemical impedance spectroscopy in conjunction with smart sensors,
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20 Chapter 11 provides an overview of recent progress towards the design,
ber synthesis, and application of molecularly imprinted polymers as food bio-
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7 the natural recognition of a receptor. In recent years, research on molecu-
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on larly imprinted polymers has been an evolving field, with a wide range of
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e applications in manufacturing, processing, analysis, and quality control of
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monitoring antioxidant capacity in foods. Chapter 12 deals with nano/mes-
oporous-structured modified electrodes for food analysis. A graphene-based
food biosensor is discussed in detail in Chapter 14, and electrochemical sen-
sors using carbon and other materials are brilliantly highlighted in Chapter
15. The emerging technique of isothermal DNA amplification in the detec-
tion of foodborne analytes is highlighted in Chapter 16. Chapter 17 focuses
on capillary array-based microanalytical devices, which are obviously quite
promising for practical use in food and related samples.
As we know, freshness is one of the main quality attributes for fish process-
ing, marketing, and consumption. In Chapter 18, multiple biosensors for the
monitoring of fish health and freshness are discussed. Chapter 19 covers the
area of phage-based biosensors, which is another important biorecognition
system for food analysis.
In Chapter 20, the authors document the promising and definitive per-
spective, reliability, quality control, and cost-effectiveness of developed bio-
sensors to be used for next-generation food analysis.
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Preface vii
We believe that this book provides a thorough review of proven, devel-
oping fields in food analysis, as the chapters have been written by leading
researchers in their respective fields.
We would like to acknowledge the chapter authors and the staff at the
5 Royal Society of Chemistry for their competence and commitment to the
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0 Chapter 1 Introduction to Food Biosensors 1
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10. Syazana Abdullah Lim and Minhaz Uddin Ahmed
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c. 1.2 Receptors for Biosensing 5
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http:// 1.3 Transducers 11
n 1.3.1 Electrochemical Techniques 11
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b 1.3.4 Thermal Techniques 15
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Chapter 2 Innovative Tools with Miniaturized Devices for Food
Biosensing 22
Emilia K. Witkowska Nery, Everson T. S. G. Da Silva
and Lauro T. Kubota
2.1 Introduction 22
2.2 Innovative Tools for the Analysis of Foodstuffs 23
2.2.1 Pesticides 24
2.2.2 Heavy Metals 26
2.2.3 Pathogens 27
2.2.4 Toxins 28
2.2.5 Adulteration and Freshness of Foodstuffs 29
Food Chemistry, Function and Analysis No. 1
Food Biosensors
Edited by Minhaz Uddin Ahmed, Mohammed Zourob and Eiichi Tamiya
© The Royal Society of Chemistry 2017
Published by the Royal Society of Chemistry, www.rsc.org
ix
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x Contents
2.3 Miniaturization in Food Sensing 31
2.3.1 Miniaturized Systems for Food Quality Control 32
2.3.2 Food Biosensing in Developing Regions 35
2.4 Perspectives 37
9 References 38
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p:// 3.2.4 Preparation of Diffusion-Restricting Layer 48
n htt 3.2.5 Sensor Structure 48
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ber 3.3.1 Purpose 49
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3.4.3 Results and Discussion 55
3.4.4 Summary 58
3.5 Lactate Sensor for Beverages and Foods 59
3.5.1 Purpose 59
3.5.2 Measurement Method 60
3.5.3 Results and Discussion 60
3.5.4 Summary 64
3.6 Conclusion 66
Acknowledgements 66
References 66
Chapter 4 Biosensor Platforms for Detecting Target Species in Milk
Samples 71
Marsilea A. Booth, Hande Karaosmanoglu, Yinqiu Wu
and Ashton Partridge
4.1 Introduction 71
4.2 Milk as a Sample 72
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Contents xi
4.2.1 Components of Milk 72
4.2.2 Categories and Storage of Milk 73
4.2.3 Common Analytes Targeted in Milk Samples 73
4.3 Biosensor Platforms for Milk Analysis 78
9 4.3.1 Optical Biosensors 79
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p:// Jean Liew Zhi Ying, Lee Hoon Lim, Aminul Huq Mirza,
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5.3.1 Nanomaterials as Colorimetric Probes 108
5.3.2 Nanomaterials as Carriers 112
5.3.3 Nanomaterials as Enzyme Mimetics 112
5.4 Applications in Food Safety 115
5.4.1 Detection of Heavy Metals 115
5.4.2 Detection of Antibiotics 122
5.4.3 Detection of DNA 123
5.4.4 Detection of Toxins and Toxicants 123
5.5 Future Trends and Conclusions 126
Acknowledgement 127
References 127
Chapter 6 An Evanescent Wave Fluorescent Immunosensor for
Milk Quality Monitoring 131
Xiaohong Zhou and Hanchang Shi
6.1 Introduction 131
6.1.1 Potential Milk Contaminants 131