Application of nanosensors in the food industry

Abstract The dramatic advancement in the food and agricultural sector has put the field of nanotechnology at the forefront. This self-contained technology covers all aspects of food industries starting from production to storage and commercial acceptance. Bridging between nanotechnology and biology leads to the development of nanobiosensors, which offers low response time and high sensitivity toward potential hazards. Their sensitivity toward detection of nonedible and toxic components within the food environment makes them excellent representative of emerging technologies for food formulations, processing, and storage. Food adulteration has also been effectively controlled by the incorporation of nanomaterial-based fluorescence techniques. In addition, heavy metal–sensing methodologies have been enhanced through the utilization of various forms of metallic and carbon nanomaterials. Moreover, the successful acceptability of the currently used smart nanoenabled packaging techniques in major segments of the market that is loaded with oxygen and moisture scavenging properties makes the role of nanotechnology indispensable in the field of food industry. This chapter focuses on the application of nanosensors in food industry, such as (1) sensing preservatives/adulterants/heavy metals; (2) detection of veterinary drugs/growth-promoting agents/steroids/food spoilage/moisture/sweeteners/genetically modified food; (3) smart food packing; and (4) product acceptability.