Sensing food spoilage with nanotechnology: A review of current research and challenges

Abstract

Nanotechnology has proven to be a powerful tool for developing novel food sensors and packaging materials. The utilization of nanomaterials provides unique benefits of high sensitivity and selectivity for food analysis. Composites and hydrogel-structured platforms have shown great potential as sensing matrices. Their porous configuration enables effective integration of nanomaterials for chemical and biological interactions into readable signals. For example, metal and metal oxide nanoparticles, carbon-based nanomaterials, and quantum dots have been incorporated into hydrogel networks to detect food contaminants and monitor food quality. Such nanocomposite hydrogel sensors provide rapid, precise, and dependable quantification of chemical and biological threats down to picomolar levels. They have been applied for on-site detection of pathogens, toxins, pesticides, hormones, and other harmful chemicals in various foods. Specific nanomaterials also act as antimicrobial and antifouling agents to enhance the shelf-life of packaged products. Nanoscale sensors allow investigation of food structure and properties at the molecular level to ensure food safety and quality. They enable real-time monitoring of biochemical processes during food storage, processing, and digestion. This could pave the way for designing healthier and more sustainable food systems. However, the use of nanotechnology for food applications necessitates toxicological studies. Certain nanoparticles may leach out of packaging and enter the food chain, raising health concerns. The biodegradability and environmental impact of these nanomaterials require thorough evaluation. Though exciting opportunities exist, the integration of nanosensors with minimal toxicity remains a major challenge. With prudent design and safety considerations, nanotechnology shows promise for rapid advancement in smart food packaging, quality monitoring, and nutrition research. Overall, nanoscale sensors have potential for extensive applications in the food industry, provided issues around sustainability and biosafety are adequately addressed.