Nanotechnology and E-Sensing for Food Chain Quality and Safety

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 saf...

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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
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Abstract	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.
AbstractList	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. 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.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.
Audience	Academic
Author	Liboà, Aris Poeta, Elisabetta Mistrali, Simone Núñez-Carmona, Estefanía Sberveglieri, Veronica
AuthorAffiliation	3 Nano Sensor System srl (NASYS), Via Alfonso Catalani, 9, 42124 Reggio Emilia, RE, Italy; simone.mistrali@nasys.it 2 Department of Chemistry, Life Science and Environmental Sustainability, University of Parma, Parco Area delle Scienze, 11/a, 43124 Parma, PR, Italy; aris.liboa@unipr.it 4 National Research Council, Institute of Bioscience and Bioresources (CNR-IBBR), Via J.F. Kennedy, 17/i, 42124 Reggio Emilia, RE, Italy; estefania.nunezcarmona@ibbr.cnr.it 1 Department of Life Sciences, University of Modena and Reggio Emilia, Via J.F. Kennedy, 17/i, 42124 Reggio Emilia, RE, Italy
AuthorAffiliation_xml	– name: 2 Department of Chemistry, Life Science and Environmental Sustainability, University of Parma, Parco Area delle Scienze, 11/a, 43124 Parma, PR, Italy; aris.liboa@unipr.it – name: 4 National Research Council, Institute of Bioscience and Bioresources (CNR-IBBR), Via J.F. Kennedy, 17/i, 42124 Reggio Emilia, RE, Italy; estefania.nunezcarmona@ibbr.cnr.it – name: 3 Nano Sensor System srl (NASYS), Via Alfonso Catalani, 9, 42124 Reggio Emilia, RE, Italy; simone.mistrali@nasys.it – name: 1 Department of Life Sciences, University of Modena and Reggio Emilia, Via J.F. Kennedy, 17/i, 42124 Reggio Emilia, RE, Italy
Author_xml	– sequence: 1 givenname: Elisabetta surname: Poeta fullname: Poeta, Elisabetta – sequence: 2 givenname: Aris orcidid: 0009-0009-3329-2445 surname: Liboà fullname: Liboà, Aris – sequence: 3 givenname: Simone surname: Mistrali fullname: Mistrali, Simone – sequence: 4 givenname: Estefanía orcidid: 0000-0002-4621-0658 surname: Núñez-Carmona fullname: Núñez-Carmona, Estefanía – sequence: 5 givenname: Veronica orcidid: 0000-0002-5991-9391 surname: Sberveglieri fullname: Sberveglieri, Veronica
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SubjectTerms	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
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Title	Nanotechnology and E-Sensing for Food Chain Quality and Safety
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