A Review on the Use of Impedimetric Sensors for the Inspection of Food Quality

Shan He, Yang Yuan, Anindya Nag, Shilun Feng, Nasrin Afsarimanesh, Tao Han, Subhas Chandra Mukhopadhyay and Dominic Rowan Organ
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Shan He: School of Chemistry and Chemical Engineering, Guangzhou University, Guangzhou 510006, China
Yang Yuan: School of Chemistry and Chemical Engineering, Guangzhou University, Guangzhou 510006, China
Anindya Nag: DGUT-CNAM Institute, Dongguan University of Technology, Dongguan 523000, China
Shilun Feng: School of Electrical and Electronic Engineering, Nanyang Technological University, Singapore 639798, Singapore
Nasrin Afsarimanesh: DGUT-CNAM Institute, Dongguan University of Technology, Dongguan 523000, China
Tao Han: DGUT-CNAM Institute, Dongguan University of Technology, Dongguan 523000, China
Subhas Chandra Mukhopadhyay: School of Engineering, Macquarie University, Sydney 2109, Australia
Dominic Rowan Organ: Department of Social Sciences, Heriot-Watt University, Edinburgh SC000278, UK

IJERPH, 2020, vol. 17, issue 14, 1-30

Abstract: This paper exhibits a thorough review of the use of impedimetric sensors for the analysis of food quality. It helps to understand the contribution of some of the major types of impedimetric sensors that are used for this application. The deployment of impedimetric sensing prototypes has been advantageous due to their wide linear range of responses, detection of the target analyte at low concentrations, good stability, high accuracy and high reproducibility in the results. The choice of these sensors was classified on the basis of structure and the conductive material used to develop them. The first category included the use of nanomaterials such as graphene and metallic nanowires used to form the sensing devices. Different forms of graphene nanoparticles, such as nano-hybrids, nanosheets, and nano-powders, have been largely used to sense biomolecules in the micro-molar range. The use of conductive materials such as gold, copper, tungsten and tin to develop nanowire-based prototypes for the inspection of food quality has also been shown. The second category was based on conventional electromechanical circuits such as electronic noses and other smart systems. Within this sector, the standardized systems, such as electronic noses, and LC circuit -based systems have been explained. Finally, some of the challenges posed by the existing sensors have been listed out, along with an estimate of the increase in the number of sensors employed to assess food quality.

Keywords: sensors; impedimetric; food; quality; biomolecule (search for similar items in EconPapers)
JEL-codes: I I1 I3 Q Q5 (search for similar items in EconPapers)
Date: 2020
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