Nanosensors and Their Applications in Food Analysis: A Review

Abstract

A convenient, quick and cost-effective method for analysing the food for presence of biological or chemical component is one of the greatest challenges confronting the food processing industry. Nanosensors are emerging as highly promising tools for the purpose as they offer significant improvements in selectivity, speed and sensitivity compared to the chemical or biological methods used traditionally. Nanosensors can be used to determine microbes, contaminants, pollutants, etc. and ultimately the freshness of the food. This manuscript reviews the different types of nanosensors used for food analysis and their mechanisms of action in different foods. This information on nanosensors can be exploited to develop new sensor materials and technologies.