A review of aerogel-based Sensors: Fabrication, performance modulation, and novel approaches for detecting foodborne hazards

Background

Hazardous factors in food are the primary cause of foodborne illnesses and constitute a core focus of food safety regulation. Monitoring these hazardous factors is critical for ensuring food safety and public health. Aerogels possess unique properties, such as an extremely low density, high specific surface area, distinctive porous structures, and tunable chemical functionality. When combined with the specific properties of various components, these characteristics make aerogels excellent materials for use in sensors, as they exhibit high sensitivity, superior selectivity, rapid response/recovery rates, and broad application prospects. In recent years, aerogel-based sensors have demonstrated significant potential and promising results in detecting foodborne hazards.

Scope and approach

This paper provides a systematic review of the breakthrough progress made in aerogel-based sensors for monitoring foodborne hazards. In addition, it introduces the preparation methods, classification system, sensing mechanisms, and performance control strategies of aerogel-based sensors. This study aims to provide a theoretical basis for the development of aerogel-based sensors with excellent comprehensive performance for foodborne hazard detection and to offer new references for rapid food safety detection technologies.

Key finding and conclusions

Aerogel-based sensors feature ultrahigh sensitivity and rapid response capabilities, enabling precise detection of harmful substances in food. Their lightweight nature facilitates the development of portable devices, enabling real-time monitoring in smart packaging systems. Future research and development will focus on portable detection devices based on aerogel-based sensors to achieve rapid detection of harmful substances in various foods. These applications are highly important for ensuring food safety and safeguarding human health.