Nanomaterial-Activated Biosensors and Their Utilization in Food Analysis

Page: 739

J. Sádecká, J. Labuda, and V. Uríčková

Institute of Analytical Chemistry, Faculty of Chemical and Food Technology, Slovak University of Technology, Bratislava, Slovak Republic

 

This review highlights some nanomaterial-based electrochemical and optical biosensing systems for potential applications in food analysis. Biosensors, analytical devi¬ces which combine biorecognition elements and physical transducers for detection of analytes, have become important tools for measuring concentrations of chemical and biological components in food. Nanomaterials such as metallic nanoparticles, quantum dots and carbon nanotubes can improve sensitivity, specificity and speed of analysis and can stimulate the use of such devices in food laboratories.

 

Full text (PDF)