Nanotechnology and E-Sensing for Food Chain Quality and Safety

• Published in: Sensors (Basel, Switzerland) Vol. 23; no. 20; p. 8429
• Main Authors: Poeta, Elisabetta, Liboà, Aris, Mistrali, Simone, Núñez-Carmona, Estefanía, Sberveglieri, Veronica
• Format: Journal Article
• Language: English
• Published: Basel MDPI AG 01.10.2023; MDPI
• Subjects: Chromatography; e-sensing; electronic nose; electronic tongue; Enzymes; Food; Food chains; food nanotechnology; Food packaging; Food products; Food quality; food safety; Innovations; Metal oxides; Nanoparticles; Nanoscience; Nanotechnology; Plant diseases; Quality management; Review; Safety and security measures; Sensors; VOCs; Volatile organic compounds
• ISSN: 1424-8220; 1424-8220
• DOI: 10.3390/s23208429

Nowadays, it is well known that sensors have an enormous impact on our life, using streams of data to make life-changing decisions. Every single aspect of our day is monitored via thousands of sensors, and the benefits we can obtain are enormous. With the increasing demand for food quality, food safety has become one of the main focuses of our society. However, fresh foods are subject to spoilage due to the action of microorganisms, enzymes, and oxidation during storage. Nanotechnology can be applied in the food industry to support packaged products and extend their shelf life. Chemical composition and sensory attributes are quality markers which require innovative assessment methods, as existing ones are rather difficult to implement, labour-intensive, and expensive. E-sensing devices, such as vision systems, electronic noses, and electronic tongues, overcome many of these drawbacks. Nanotechnology holds great promise to provide benefits not just within food products but also around food products. In fact, nanotechnology introduces new chances for innovation in the food industry at immense speed. This review describes the food application fields of nanotechnologies; in particular, metal oxide sensors (MOS) will be presented.