Portable and miniature sensors in supply chain for food authentication: a review.

IF 7.3 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Critical reviews in food science and nutrition Pub Date : 2024-07-27 DOI:10.1080/10408398.2024.2380837

Hong-Ju He, Marcus Vinicius da Silva Ferreira, Qianyi Wu, Hamed Karami, Mohammed Kamruzzaman

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引用次数: 0

Abstract

Food fraud, a pervasive issue in the global food industry, poses significant challenges to consumer health, trust, and economic stability, costing an estimated $10-15 billion annually. Therefore, there is a rising demand for developing portable and miniature sensors that facilitate food authentication throughout the supply chain. This review explores the recent advancements and applications of portable and miniature sensors, including portable/miniature near-infrared (NIR) spectroscopy, e-nose and colorimetric sensors based on nanozyme for food authentication within the supply chain. After briefly presenting the architecture and mechanism, this review discusses the application of these portable and miniature sensors in food authentication, addressing the challenges and opportunities in integrating and deploying these sensors to ensure authenticity. This review reveals the enhanced utility of portable/miniature NIR spectroscopy, e-nose, and nanozyme-based colorimetric sensors in ensuring food authenticity and enabling informed decision-making throughout the food supply chain.

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供应链中用于食品认证的便携式微型传感器：综述。

食品欺诈是全球食品行业普遍存在的问题，对消费者的健康、信任和经济稳定构成了重大挑战，估计每年造成的损失高达 100-15 亿美元。因此，开发便携式微型传感器以促进整个供应链中的食品认证的需求日益增长。本综述探讨了便携式和微型传感器的最新进展和应用，包括便携式/微型近红外（NIR）光谱仪、电子鼻和基于纳米酶的比色传感器，用于供应链中的食品验证。在简要介绍其结构和机制后，本综述讨论了这些便携式微型传感器在食品认证中的应用，探讨了集成和部署这些传感器以确保真实性所面临的挑战和机遇。本综述揭示了便携式/微型近红外光谱仪、电子鼻和基于纳米酶的比色传感器在确保食品真实性和促进整个食品供应链的知情决策方面的更大效用。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

Critical reviews in food science and nutrition 工程技术-食品科技

CiteScore

22.60

自引率

4.90%

发文量

600

审稿时长

7.5 months

期刊介绍： Critical Reviews in Food Science and Nutrition serves as an authoritative outlet for critical perspectives on contemporary technology, food science, and human nutrition. With a specific focus on issues of national significance, particularly for food scientists, nutritionists, and health professionals, the journal delves into nutrition, functional foods, food safety, and food science and technology. Research areas span diverse topics such as diet and disease, antioxidants, allergenicity, microbiological concerns, flavor chemistry, nutrient roles and bioavailability, pesticides, toxic chemicals and regulation, risk assessment, food safety, and emerging food products, ingredients, and technologies.