International Journal of Current Microbiology and Applied Sciences (IJCMAS)
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National Academy of Agricultural Sciences (NAAS)
NAAS Score: *5.38 (2019)
[Effective from January 1, 2019]
For more details click here

ICV 2018: 95.39
Index Copernicus ICI Journals Master List 2017 - IJCMAS--ICV 2018: 95.39
For more details click here

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PRINT ISSN : 2319-7692
Online ISSN : 2319-7706
Issues : 12 per year
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Index Copernicus ICV 2017: 100.00
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Int.J.Curr.Microbiol.App.Sci.2017.6(4): 576-585

Fundamental and Application of Various Types of Biosensors in Food Analysis
Pukhraj Meena*, Arvind and A.D. Tripathi
Centre of Food Science and Technology, IAS, BHU, Varanasi, India
*Corresponding author

A biosensor is a sensing device comprised of a combination of a specific biological element and a transducer. Microbial biosensor is an analytical device which integrates microorganisms with a physical transducer to generate a measurable signal proportional to the concentration of analytes. In recent years, a large number of microbial biosensors have been developed for environmental, food, and biomedical applications. Biosensors can essentially serve as low-cost and highly efficient devices for this purpose in addition to being used in other day-to- day applications. A “specific biological element” recognizes a specific analyte and the changes in the biomolecule are usually converted into an electrical signal by a transducer. Biosensors are an important alternative in the food industry to ensure the quality and safety of products and process controls with effective, fast and economical methods. Nowadays, a vast majority of the glucose meters are based on electrochemical biosensor technology. The use of enzymatic biosensor technology in food processing, quality control and on-line processes is promising compared to conventional analytical techniques, as it offers great advantages due to size, cost, specificity, fast response, precision and sensitivity. Enzymatic biosensors are a tool with broad application in the development of quality systems, risk analysis and critical control points, and the extent of their use in the food industry is still largely limited by the short lifetime of biosensors, in response to which the use of thermophilic enzymes has been proposed. Oxidase enzymes utilize molecular oxygen for oxidation of Substrate. In microorganisms, the enzymatic degradation of caffeine is brought about by sequential demethylation by an oxygenase, into theobromine or paraxanthine. Amount of caffeine converted by the microorganisms and the amount of oxygen consumed based on which, the amount of caffeine in the sample can be determined. Biosensor against caffeine is an new invention particularly in food Technology and other fields. Biosensors can have a variety of biomedical, industry, and military applications. In spite of this potential, however, commercial adoption has been slow because of several technological difficulties. For example, due to the presence of biomolecules along with semiconductor materials, biosensor contamination is a major issue. Potential applications within the supply chain range from testing of foodstuffs for maximum pesticide residue verification through to the routine analysis of analyte concentrations, such as, glucose, sucrose, alcohol, etc., which may be indicators of food quality/acceptability."Biosensors market is categorized as a growth market is expected to grow from $6.72 billion in 2009 to $14.42 billion in 2016." Biosensor adoption is increasing every year and the number of biosensor applications is continuously growing.

Keywords: Specific biological element, Transducer, Analyte concentrations and adoption.
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How to cite this article:

Pukhraj Meena, Arvind and Tripathi, A.D. 2017. Fundamental and application of various types of biosensors in food analysis.Int.J.Curr.Microbiol.App.Sci. 6(4): 576-585. doi: