[Frontiers in Bioscience E3, 1109-1127, June 1, 2011]

Nano-sized structures for the detection of food components and contaminants

Fahriye Ceyda Dudak1, Deniz Bas1, Nese Basaran-Akgul1, Ugur Tamer2, Ismail Hakki Boyaci1

1Department of Food Engineering, Faculty of Engineering, Hacettepe University, Beytepe Ankara, Turkey 06800, 2Department of Analytical Chemistry, Faculty of Pharmacy, Gazi University, Ankara, Turkey 06330

TABLE OF CONTENTS

1. Abstract
2. Introduction
3. Detection of food components and contaminants using nano-sized structures
3. 1. Electrochemical techniques combined with nanostructures
3.1.1. Amperometric techniques
3.1.2. Volumetric techniques
3.1.3. Impedance techniques
3.1.4. Photonic electrochemistry: Electrochemiluminescent and photocurrent
3.2. Microgravimetric techniques
3.3. Magnetic separation techniques
3.4. Optical detection techniques
4. Challenges and prospect
5. Reference

1. ABSTRACT

New methods to identify trace amount of food components and/or contaminants (infectious pathogens and chemicals) rapidly, accurately, and with high sensitivity are in constant demand to prevent foodborne illnesses. Multipurpose biofunctionalized engineered nanomaterials are very promising for the detection of food components and contaminants. The unique optical and magnetic properties of the nanoscale materials are very useful in the analysis of food. The objectives of this review paper are to discuss the development of applications of nanoscale structures related to food industries and to provide an overview of available methods of detecting food components and contaminants with particular emphasis on the use of nanoparticles.