Additional Information
Book Details
Abstract
Providing an updated summary of the application of different types of sensors for the analysis of food safety and quality, this book discusses the core principles, current research status, challenges and successful examples for each technology. In addition, the prospective and future trends for each topic are covered in each chapter. The editor and contributors are all experts in designing and constructing different types of sensors in food analysis, mainly focusing on the determination of food safety and quality.
Sensors, as a new generation of detection technique, have many advantages and the application of sensors in food analysis will continue to grow in the next decades. However, until now, there has been no book providing the detailed characterization and summary of sensors in food safety and quality analysis that this book provides. It is vital reading for academic researchers and practising professionals in Food Science, Agricultural Engineering, Biological Systems Engineering, Food Safety, Food Quality and Food Analysis who are using sensors in their work.
….the book provides theoretical and practical assessments of the presented state-of-the-art techniques both in terms of limitations and possibilities for the future.…the arrangement of the chapters and periodic repetition provides an excellent overview of the subject…Chapter 2 is one of the best chapters I have ever read in a technical book. Every chapter constitutes a worthy review for scientists from different disciplines interested in the specific techniques and food analysis applications…
Steven J Lehotay
Table of Contents
| Section Title | Page | Action | Price |
|---|---|---|---|
| Cover | Cover | ||
| Preface | v | ||
| Contents | xi | ||
| Chapter 1 Raman Spectroscopic Sensing in Food Safety and Quality Analysis | 1 | ||
| 1.1 Raman spectroscopy | 1 | ||
| 1.1.1 Basics of Raman Spectroscopy | 1 | ||
| 1.1.2 The Raman Spectrometer | 2 | ||
| 1.1.3 Surface Enhanced Raman Spectroscopy (SERS) | 3 | ||
| 1.1.4 Statistical Analysis for SERS Methods | 4 | ||
| 1.2 Sensing of Food Contaminations by SERS | 6 | ||
| 1.2.1 SERS Detection of Chemical Contaminations in Foods | 7 | ||
| 1.2.2 SERS Detection of Microbiological Contaminations in Foods | 10 | ||
| 1.3 Determination of Food Components and Food Quality by SERS | 12 | ||
| 1.3.1 Analysis of Food Proteins by SERS | 12 | ||
| 1.3.2 Analysis of Food Lipids by SERS | 13 | ||
| 1.3.3 Analysis of Polysaccharides by SERS | 13 | ||
| 1.4 Summary | 15 | ||
| References | 15 | ||
| Chapter 2 Quantum Dots in the Analysis of Food Safety and Quality | 17 | ||
| 2.1 Introduction | 17 | ||
| 2.2 Quantum Dots | 21 | ||
| 2.2.1 Overview | 21 | ||
| 2.2.2 Advantages in Bioanalysis | 24 | ||
| 2.2.3 Synthesis and Functionalization Strategies | 24 | ||
| 2.2.4 Bioconjugation Strategies | 25 | ||
| 2.3 Applications of QDs in Food Safety and Quality Analysis | 27 | ||
| 2.3.1 Foodborne Pathogens | 30 | ||
| 2.3.2 Pesticides | 42 | ||
| 2.3.3 Antibiotics | 47 | ||
| 2.3.4 Genetically Modified Organisms (GMOs) | 52 | ||
| 2.4 Summary and Perspective | 53 | ||
| References | 55 | ||
| Chapter 3 Microfluidic ‘‘Lab-on-a-Chip\" Sensing in Food Safety and Quality Analysis | 61 | ||
| 3.1 Introduction | 61 | ||
| 3.2 Materials, Structures and Fabrication Methods of LOC Devices | 62 | ||
| 3.2.1 Major Materials Used in Microfluidic LOC Devices | 62 | ||
| 3.2.2 Major Structures and Components | 65 | ||
| 3.2.3 Fabrication Approaches | 68 | ||
| 3.3 Methods Used in LOC Detection of Food Safety and Quality Analysis | 72 | ||
| 3.3.1 PCR and Isothermal Amplification | 72 | ||
| 3.3.2 Immunoassay | 73 | ||
| 3.3.3 Detection Methods | 73 | ||
| 3.4 Applications in Food Safety and Quality Analysis | 76 | ||
| 3.4.1 Food Additives | 76 | ||
| 3.4.2 Toxins | 77 | ||
| 3.4.3 Bacterial and Foodborne Pathogens | 78 | ||
| 3.4.4 Antibiotics | 80 | ||
| 3.4.5 Heavy Metals | 80 | ||
| 3.4.6 Pesticide Residues | 82 | ||
| 3.4.7 Migrants from Packaging Materials | 83 | ||
| 3.4.8 Biogenic Amines | 83 | ||
| 3.4.9 Food Allergens | 84 | ||
| 3.4.10 Antioxidants | 85 | ||
| 3.4.11 Food Authentication | 85 | ||
| 3.5 Conclusions and Perspective | 86 | ||
| References | 87 | ||
| Chapter 4 Paper-fluidic Based Sensing in Food Safety and Quality Analysis | 95 | ||
| 4.1 Introduction | 95 | ||
| 4.2 Fabrication Techniques | 96 | ||
| 4.3 Functional Components and Flow Control | 100 | ||
| 4.4 Detection Mechanisms | 102 | ||
| 4.5 Representative Applications in Food Safety and Quality Analysis | 106 | ||
| 4.6 Conclusions and Future Perspectives | 116 | ||
| References | 117 | ||
| Chapter 5 Colorimetric-based Sensing in Food Safety and Quality Analysis | 121 | ||
| 5.1 Introduction | 121 | ||
| 5.2 Colorimetric Analysis | 124 | ||
| 5.2.1 Overview | 124 | ||
| 5.2.2 Advantages and Limitations of Colorimetric Sensing in Food Safety and Quality Control | 124 | ||
| 5.3 Colorimetric Detection of Food Contaminants Using Gold Nanoparticles | 125 | ||
| 5.3.1 General Overview | 125 | ||
| 5.3.2 Applications of Using Gold Nanoparticles for Food Safety and Quality Analysis | 125 | ||
| 5.4 Colorimetric Detection of Food Contaminants Using Immunological Methods | 131 | ||
| 5.4.1 General Overview | 131 | ||
| 5.4.2 Applications of Colorimetric Immunological Methods and ELISA for Food Safety and Quality Analysis | 132 | ||
| 5.4.3 Colorimetric Detection of Food Contaminants on Paper as a Low-cost Substrate | 134 | ||
| 5.5 Summary and Perspective | 136 | ||
| References | 136 | ||
| Chapter 6 ELISA-based Sensing in Food Safety and Quality Analysis | 141 | ||
| 6.1 Introduction | 141 | ||
| 6.2 Principle and Practice of Hapten Design | 143 | ||
| 6.3 Antibodies | 147 | ||
| 6.3.1 Polyclonal Antibodies | 149 | ||
| 6.3.2 Monoclonal Antibodies | 151 | ||
| 6.4 Tracers for ELISA: Enzymes and Beyond | 154 | ||
| 6.5 Sample Preparation | 154 | ||
| 6.6 Assay Format | 155 | ||
| 6.6.1 Direct and Sandwich ELISAs | 156 | ||
| 6.6.2 Indirect and Direct Competitive ELISAs | 156 | ||
| 6.6.3 Homogeneous and Heterogeneous ELISAs | 156 | ||
| 6.7 Lateral-flow Immunochromatographic Assays | 157 | ||
| 6.8 Application of ELISA on Food Safety Detection | 157 | ||
| 6.8.1 Pesticides | 157 | ||
| 6.8.2 Veterinary Drugs | 159 | ||
| 6.8.3 Plasticizer | 160 | ||
| 6.9 Concluding Remarks | 161 | ||
| References | 162 | ||
| Chapter 7 Molecularly Imprinted Polymers-based Sensing in Food Safety and Quality Analysis | 164 | ||
| 7.1 Introduction | 164 | ||
| 7.2 Materials | 166 | ||
| 7.2.1 Molecularly Imprinted Polymers | 166 | ||
| 7.2.2 Polymerization Techniques | 168 | ||
| 7.3 Molecularly Imprinted Polymers-based Sensors in Food Safety and Quality Analysis | 168 | ||
| 7.3.1 Electrochemical Sensors | 168 | ||
| 7.3.2 Quartz Crystal Microbalance Sensors | 171 | ||
| 7.3.3 Fluorescence Sensors | 176 | ||
| 7.3.4 Surface Enhanced Raman Scattering Sensors | 181 | ||
| 7.3.5 Surface Plasmon Resonance Sensors | 185 | ||
| 7.3.6 MIPs-based Enzyme-linked Immunoassays | 191 | ||
| 7.4 Conclusion | 194 | ||
| References | 195 | ||
| Chapter 8 Aptamer-based Sensing Techniques for Food Safety and Quality | 200 | ||
| 8.1 Introduction | 200 | ||
| 8.2 Aptasensors in Food Safety | 202 | ||
| 8.2.1 Small Molecule and Protein-based Targets | 203 | ||
| 8.2.2 Bacterial Toxins | 212 | ||
| 8.2.3 Antibiotics, Drugs and Other Residues | 218 | ||
| 8.2.4 Heavy Metals | 229 | ||
| 8.3 Cellular Targets | 239 | ||
| 8.3.1 Bacteria | 239 | ||
| 8.3.2 Viruses | 240 | ||
| 8.4 Aptasensors for Food Quality: Adulterants, Additives and Allergens | 249 | ||
| 8.5 Conclusions and Future Directions | 253 | ||
| References | 253 | ||
| Chapter 9 Carbon Nanotube Sensing in Food Safety and Quality Analysis | 272 | ||
| 9.1 Introduction | 272 | ||
| 9.2 Materials | 274 | ||
| 9.2.1 Carbon Nanotubes | 274 | ||
| 9.2.2 Sensing Properties of Carbon Nanotubes | 276 | ||
| 9.3 Carbon Nanotube Sensors in Food Safety and Quality Analysis | 276 | ||
| 9.3.1 Sensors in Food Safety and Quality Analysis | 278 | ||
| 9.3.2 Summary of CNT Sensors in Recent Literature | 292 | ||
| 9.4 Conclusion | 294 | ||
| References | 295 | ||
| Chapter 10 Graphene-electrochemical Sensing in Food Safety and Quality Analysis | 299 | ||
| 10.1 Introduction | 299 | ||
| 10.2 Nanomaterials | 304 | ||
| 10.3 Graphene | 307 | ||
| 10.3.1 Discovery and Synthesis | 310 | ||
| 10.3.2 Physical Properties of Graphene | 311 | ||
| 10.4 Application of Graphene in Sensing Food Safety and Quality | 312 | ||
| 10.4.1 Detection of Chemical Contaminants in Agri-food Products | 313 | ||
| 10.4.2 Detection and Characterization of Food Compositions | 315 | ||
| 10.4.3 Detection of Volatile Organic Compounds | 318 | ||
| 10.4.4 Detection of Toxins in Agricultural Food Products | 318 | ||
| 10.4.5 Detection of Pesticides in Agricultural and Food Products | 320 | ||
| 10.5 Electrochemical Sensing in Foods | 322 | ||
| 10.6 Application of Graphene in Detecting Food Safety and Quality by Electrochemical Methods | 323 | ||
| 10.7 Conclusion | 323 | ||
| References | 323 | ||
| Chapter 11 Smartphone-based Sensing in Food Safety and Quality Analysis | 332 | ||
| 11.1 Introduction | 332 | ||
| 11.2 Smartphone-based Sensing | 333 | ||
| 11.2.1 Overview | 333 | ||
| 11.2.2 The Advantages in Food Safety Applications | 337 | ||
| 11.3 Application of Smartphone-based Sensing in Food Safety and Quality Control | 338 | ||
| 11.3.1 The Integration of Smartphones with Paper-based Assays | 338 | ||
| 11.3.2 The Integration of Smartphones with Chip-based Assays | 343 | ||
| 11.3.3 The Integration of Smartphones with Tube, Microwell or Disk-based Assays | 345 | ||
| 11.3.4 Smartphone-based Microscopy | 349 | ||
| 11.4 Commercial Smartphone-based Sensors for Potential Food Safety Applications | 353 | ||
| 11.5 Conclusion and Future Perspective | 353 | ||
| References | 354 | ||
| Subject Index | 359 |