Colorimetric sensors : techniques to measure food safety and quality /
This book delves into the development and application of colorimetric sensors in the context of food safety and quality assessment. Edited by Haroon Elrasheid Tahir and others from Jiangsu University, it provides a comprehensive overview of the principles, design, and applications of colorimetric se...
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| Format: | Electronic eBook |
| Language: | English |
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London ; San Diego, CA :
Academic Press, an imprint of Elsevier,
[2024]
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| Online Access: | ScienceDirect |
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Table of Contents:
- Front Cover
- Colorimetric Sensors
- Colorimetric Sensors
- Colorimetric Sensors: Techniques to Measure Food Safety and Quality
- Contents
- Copyright
- Contributors
- About the editors
- 1
- Basics of Colorimetric Sensors/Indicators and Recent Trends
- One
- Introduction on colorimetric sensors to measure food safety and quality
- 1.1 Introduction
- 1.2 Food sensors market and challenges
- 1.3 Type of optical sensors
- 1.4 Types of colorimetric sensors
- 1.4.1 Colorimetric sensors array
- 1.4.2 Colorimetric indicators
- 1.4.3 Nanomaterial's colorimetric sensors
- 1.4.4 Metal nanoparticle colorimetric sensors
- 1.4.5 Dyes integrated into nanomaterial's colorimetric sensors
- 1.5 Application in the fast analysis of food contaminants, quality, and authenticity
- 1.5.1 Application to detect pathogens and toxin contaminants
- 1.5.2 Application in freshness monitoring
- 1.5.3 Application in the detection of volatile compounds
- 1.5.4 Application in food quality and authenticity
- 1.6 Conclusion
- References
- Two
- Fundamentals of colorimetric sensors for food quality and safety
- 2.1 Introduction
- 2.2 General principle of colorimetric sensors/indicators in food quality and safety
- 2.3 Working principles and mechanisms of colorimetric sensors
- 2.3.1 Colorimetric senor array
- 2.3.2 Halochromic indicators
- 2.3.3 Nobel metal nanoparticle-based colorimetric sensors/indicators
- 2.3.3.1 AuNP-based colorimetric sensors
- 2.3.3.2 AgNP-based colorimetric sensors
- 2.4 Conclusion
- References
- Three
- Recent advances in colorimetric sensors: Design and fabrication
- 3.1 Introduction
- 3.2 Paper-based colorimetric sensors/indicators
- 3.3 Direct incorporation method
- 3.3.1 Extrusion
- 3.3.2 Casting/solvent evaporation
- 3.4 Absorption technique
- 3.5 Sol-gel technique
- 3.6 Electrochemical writing.
- 3.7 Inkjet printing
- 3.8 Electrospinning technique
- 3.9 Colorimetric sensor arrays
- 3.10 Nanoparticle-based colorimetric sensors/indicators
- 3.11 Sensing platform with the aid of a smartphones
- 3.12 Conclusion and future perspectives
- References
- Four
- Global trends of application of colorimetric sensors in monitoring food freshness: A scientometric analysis
- 4.1 Introduction
- 4.2 Search strategy
- 4.3 Results and discussion
- 4.3.1 Annual trend and distribution of publications by countries
- 4.3.2 Most prolific institutions
- 4.3.3 Most productive authors
- 4.3.4 Distribution of output in subject categories and journals
- 4.3.5 Most prolific funding agencies and major concepts
- 4.3.6 Collaboration analysis
- 4.3.6.1 Analysis of China's top three institutes
- 4.3.6.2 Analysis of USA's top three institutes
- 4.3.6.3 Analysis of Italy's top three institutes
- 4.3.6.4 Analysis of Spain's top three institutes
- 4.3.6.5 Analysis of South Korea's top three institutes
- 4.4 Conclusion
- Acknowledgments
- References
- Five
- Sensing materials: Natural pigments and synthetic chemo-responsive dyes
- 5.1 Introduction
- 5.2 Synthetic chemo-responsive dyes
- 5.2.1 Different type materials of synthetic dyes
- 5.2.1.1 Porphyrins and metalloporphyrins
- 5.2.1.2 Boron-dipyrromethene (BODIPY)
- 5.2.1.3 pH dyes
- 5.2.2 Different type sensors by using synthetic dyes
- 5.2.2.1 CO2 sensors
- 5.2.2.2 O2 sensors
- 5.2.3 pH sensors
- 5.3 Natural pigments
- 5.3.1 Anthocyanin
- 5.3.1.1 The source and structure of anthocyanins
- 5.3.1.2 The color changes mechanism of anthocyanins
- 5.3.2 Curcumin
- 5.3.2.1 The source and structure of curcumin
- 5.3.2.2 The color changes the mechanism of curcumin
- 5.3.3 Alizarin
- 5.3.3.1 The source and structure of alizarin
- 5.3.3.2 The color changes the mechanism of alizarin.
- 5.3.4 Betaine
- 5.3.4.1 The source and structure of betaine
- 5.3.4.2 The color changes the mechanism of betaine
- 5.3.5 Naphthoquinone
- 5.3.5.1 The source and structure of naphthoquinone
- 5.3.5.2 The color changes the mechanism of naphthoquinone
- 5.4 Conclusions
- References
- 2
- Applications in Foods
- Six
- Progress in food authentication by the application of colorimetric sensors and chemometrics
- 6.1 Introduction
- 6.2 Colorimetric sensor
- 6.2.1 Data extraction from colorimetric sensor
- 6.3 Chemometrics used for the authentication
- 6.3.1 Unsupervised models
- 6.3.2 Supervised models
- 6.4 Authentication of meat by colorimetric sensor arrays
- 6.5 Authentication of honey based on colorimetric sensors application
- 6.6 Authentication of fruits using colorimetric sensor arrays
- 6.7 Authentication of cereals using colorimetric sensor arrays
- 6.8 Authentication of tea and coffee using colorimetric sensor arrays
- 6.9 Authentication based on data fusion strategies using colorimetric sensor arrays
- 6.10 Application in others for authentication using colorimetric sensor arrays
- 6.11 Conclusion
- References
- Seven
- Colorimetric sensors for ensuring the quality of liquid and semi-liquid foods
- 7.1 Introduction
- 7.2 CSA approaches for detection of liquid and semi-liquid foods quality
- 7.3 Nanoparticles colorimetric sensors for detection of liquid and semi-liquid foods quality
- 7.4 Colorimetric films/labels for liquid food and semi-liquid food quality
- 7.5 Conclusion
- References
- Eight
- Colorimetric sensors for poultry and red meat quality control
- 8.1 Introduction
- 8.2 Spoilage of meat
- 8.3 Freshness markers in meat and meat products
- 8.3.1 Total bacterial count
- 8.3.2 Biogenic amines and volatile amines
- 8.3.3 Adenosine triphosphate degradation products
- 8.3.4 Organic sulfides.
- 8.4 Types of colorimetric indicators in detecting meat and poultry freshness
- 8.4.1 Commercial colorimetric indicator
- 8.4.2 Synthetic pH dyes incorporating pH indicators
- 8.4.3 Paper-based colorimetric sensors
- 8.4.4 Silica-based colorimetric sensors
- 8.4.5 Colorimetric sensors/indicators integrated with smartphone detection
- 8.4.6 Nanoparticles incorporating pH indicators
- 8.4.7 Natural dyes incorporating pH indicators
- 8.5 Conclusion
- References
- Nine
- Application of colorimetric sensors in cereal and cereal-based foods analysis
- 9.1 Introduction
- 9.2 Classification of colorimetric methods
- 9.3 Common colorimetric probes
- 9.3.1 Enzyme-based probes
- 9.3.2 Nanomaterial-based probes
- 9.4 Common colorimetric assays
- 9.4.1 Solution-based assays
- 9.4.2 Enzyme-linked immunosorbent assay
- 9.4.3 Lateral flow assays
- 9.4.4 Microfluidic-based assays
- 9.5 Colorimetric sensors for assessing the quality of cereals and cereal-based foods
- 9.5.1 Colorimetric sensors for the detection of pathogens and their toxins
- 9.5.1.1 Colorimetric strategies for mycotoxins detection
- 9.5.1.2 Colorimetric strategies for detection of mildew in wheat
- 9.5.1.3 Colorimetric strategies for detection of aflatoxins
- 9.5.2 Colorimetric sensors for detection of heavy metals in cereals
- 9.5.3 Colorimetric sensors for cereal grades identification
- 9.5.4 Colorimetric sensors for detection of free fatty acid content
- 9.5.5 Colorimetric sensor for detection of acetic acid
- 9.5.6 Colorimetric sensors for detection of pests
- 9.5.7 Colorimetric sensors for the detection of adulteration
- 9.6 Conclusion
- References
- Ten
- Colorimetric sensors: Sensitivity and detection limit
- 10.1 Introduction
- 10.2 Fundamentals of colorimetric sensors
- 10.3 Sensitivity and limit of detection
- 10.4 Ammonia and acetic acid sensors.
- 10.5 H2S sensors
- 10.6 CO2 sensors
- 10.7 Aldehydes sensors
- 10.8 Purine catabolites sensors
- 10.9 Miscellaneous gases sensors
- 10.10 Factors affecting the sensitivity of colorimetric sensors
- 10.11 Conclusion and perspective
- References
- Eleven
- The potential use of colorimetric labels for measuring seafood/aquatic products in China: An overview
- 11.1 Introduction
- 11.2 Trends of smart food packaging in China
- 11.3 Spoilage and monitoring markers of seafood/aquatic products
- 11.4 Types of colorimetric labels for measuring seafood/aquatic products in China
- 11.4.1 Natural dyes-incorporated colorimetric labels
- 11.4.1.1 Anthocyanins-incorporated colorimetric labels
- 11.4.1.2 Curcumin-incorporated colorimetric labels
- 11.4.1.3 Polysaccharide-incorporated colorimetric labels
- 11.4.2 Synthetic dyes-incorporated colorimetric labels
- 11.4.3 Colorimetric labels integrated with smartphone detections
- 11.4.4 Nanofiller-incorporated colorimetric labels
- 11.4.5 Multilayer colorimetric labels
- 11.5 Conclusion
- Acknowledgments
- References
- Twelve
- Colorimetric sensors: Biomonitoring of food toxicants and pathogens
- 12.1 Introduction
- 12.2 Sensors
- 12.3 Biological contaminants
- 12.4 Chemical contaminants
- 12.5 Measurement of pesticide residues in food crops based on colorimetric sensors
- 12.5.1 Monitoring of pesticide residues based on nanoparticles aggregation
- 12.5.2 Label-free hydrogel colorimetric for detection of pesticides
- 12.5.3 Paper-based sensors for pesticides monitoring
- 12.5.4 Lateral flow immunoassay sensors
- 12.5.5 Integrated digital colorimetric sensors
- 12.6 Bacterial signal visualization in colorimetric systems
- 12.7 Detection of bacteria toxins
- 12.7.1 Color variation of pH indicators as a signal of colorimetric identification of bacterial toxin.