Electrochemical biosensors for food analysis and the food industry[Review]

摘要

This review concerns the development and application of electrochemical biosensors to solve analytical problems for the food industry. A concise description of the fundamentals of electrochemical devices is given with emphasis on their application to detect damaged and gelatinised starch and to detect lactate, lactose and glucose in milk during mozzarella cheese manufacturing. Their application to detect malic and lactic acid in wine and grapes is also reported. The review then focuses on the detection of amino acids, such as glutamate and aspartate in food stuffs and "health foods" and lysine in feeds. An electrochemical probe for the sequential detection of glucose and fructose in honey samples is reported. Some studies are reported on the quality of some fruit samples evaluated by electrochemical and multivariate analysis.