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  • Chilean Journal of Agricultural Research
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Use of Enzymatic Biosensors as Quality Indices: A Synopsis of Present and Future Trends in The Food Industry

Author
Serna Cock,Liliana

Zetty Arenas,Ana María

Ayala Aponte,Alfredo

Full text
https://scielo.conicyt.cl/scielo.php?script=sci_arttext&pid=S0718-58392009000200017
Abstract
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. Their technology is based on a specific biological recognition element in combination with a transducer for signal processing. 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. This article reviews the development and use of some enzyme biosensors in the food industry, describes the most important application areas and analyzes the current situation and future possibilities. In conclusion, 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.
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Discipline
Artes, Arquitectura y UrbanismoCiencias Agrarias, Forestales y VeterinariasCiencias Exactas y NaturalesCiencias SocialesDerechoEconomía y AdministraciónFilosofía y HumanidadesIngenieríaMedicinaMultidisciplinarias
Institutions
Universidad de ChileUniversidad Católica de ChileUniversidad de Santiago de ChileUniversidad de ConcepciónUniversidad Austral de ChileUniversidad Católica de ValparaísoUniversidad del Bio BioUniversidad de ValparaísoUniversidad Católica del Nortemore

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