Zohar Mohamed Merchant

Biosensors in Food Analysis

Publisher Summary This chapter outlines the biosensor technology used in food analysis. With advances in electronics, research in the area of measurement by incorporating biological components to electronic sensing device has been growing rapidly. Merging the advent of new technologies from the areas of fiber optics, membrane immobilization, medical diagnostics, biotechnology, and electronics allow biosensors to provide the direct measurements of biological and chemical components in a short time frame. This certainly fits the need for a real-time process control that the food industry is looking for and will take food processing into a new era. Consumer trends toward high-quality and low-cost foods force food processors to look for product quality control through the process stream. This approach provides not only an assurance of the product quality, but also improved quality, reduced cost, less waste, and ultimately a competitive edge. Biosensor is one unit of analytical device that uses a biological molecule to measure a biological or chemical species directly. The advantages of biosensor are specificity and rapid response time. They provide great potential for on-line food quality and safety controls. Researchers and manufacturers will have to overcome the hurdles, such as the instability of biological compounds and a consistency of immobilization in mass production. Because of the great opportunity provided by the biosensor technology, food scientists and processors should aggressively and actively participate in the research and provide the critical information needed to impact and accelerate the development of biosensors for the food industry.

Developments in characterization of foods using antibodies

Publisher Summary This chapter outlines the recent developments in the use of antibodies in food characterization covering immunoassays; their development, application, and value in ingredient identification; immune-absorption or immune-affinity purification (an enrichment of ingredients present at low levels); immunocytochemistry (a site-specific localization of ingredients within the food matrix); quality control/functionality determination; process control; and future directions. Antibodies have been known for over a hundred years. However, their application has seen a significant growth in the last 20 years. A typical food material is composed of carbohydrates, proteins, lipids, nutrients, flavorants, and other additives. In a processed food, these ingredients are subjected to processing conditions, long storage, and distribution cycles prior to consumption. Maintaining the quality of food without spoilage over its long shelf-life is the challenge faced by food producers today. This, coupled with the introduction of the new labeling guidelines, makes it critical to develop newer and better methodologies for the characterization of food components. The advent of genetic engineering has resulted in the production of antibodies, including single-chain peptides in E. coli and yeast. This, along with chimeric antibodies and antibody libraries, will result in a significant rise in the production of tailor-made antibodies performing specific and unique roles to fit the needs of food technologists. In conclusion, the area of antibodies for food characterization has made significant inroads since its pioneering days. This chapter also highlights some of the more recent advances, which have impacted the food industry.