近期论文
您的位置： 首页 > 科研成果 > 近期论文 >
Hybrid nanocomposites modified on sensors and biosensors for the analysis of food functionality and safety
Lin Lu*, Zhiwei Zhu and Xianqiao Hu*
Trends in Food Science & Technology , 2019
DOI:10.1016/j.tifs.2019.06.009

Abstract


Background



Sensors and biosensors with the advantages of rapidness and convenience have been developed for food analysis. Nanomaterials have been deeply studied for the modification of sensors. Hybrid nanocomposite which is superior to single nanomaterial has been used as an excellent modification instead of nanomaterial for sensors and biosensors. The classification of hybrid nanocomposites modified on sensors and biosensors is a rare topic for food analysis.



Scope and Approach



Hybrid nanocomposites were divided into three classes namely binary hybrid nanocomposite, ternary hybrid nanocomposite and multiple hybrid nanocomposite. In this review, the synergistic effects, interactions and mechanisms of hybrid nanocomposites for food sensors were elaborated, and the types in each class primely for biointegration were pointed out. Furthermore, the nanocomposites possessing the universal application both for food functionality and safety were highlighted.



Key Findings and Conclusions



There are various advantages in hybrid nanocomposites modified on sensors and biosensors for food functionality and safety. Several nanocomposites possessing the universal application both for food functionality and safety can be considered to establish a multipurpose platform for simultaneously ensuring food functionality and monitoring food safety.