LSPR-based colorimetric biosensing for food quality and safety

Area of Science:

• Nanotechnology
• Analytical Chemistry
• Food Science

Background:

• Traditional wet chemistry and microbiological methods for food analysis are accurate but not suitable for rapid, onsite testing.
• There is a growing need for quick, on-site methods to ensure food quality and safety.

Purpose of the Study:

• To review localized surface plasmon resonance (LSPR) biosensors for rapid, visual, and onsite food quality and safety assessment.
• To highlight the application of LSPR biosensors utilizing metal nanoparticles for detecting food contaminants and quality indicators.

Main Methods:

• Focus on biosensors employing the localized surface plasmon resonance (LSPR) phenomenon of gold and silver nanoparticles.
• Conjugation of biorecognition ligands onto metal nanoparticles to specifically bind target analytes.
• Detection of colorimetric changes and ultraviolet-visual absorption peak shifts resulting from analyte binding.

Main Results:

• LSPR biosensors provide visually recognizable colorimetric signals within minutes for onsite analysis.
• These sensors effectively detect factors compromising food and agricultural product quality and safety.
• The technology demonstrates potential for integration with portable platforms like smartphones.

Conclusions:

• LSPR-based colorimetric biosensing is a promising technology for improving food quality and safety.
• Advances in nanotechnology facilitate the development of field-deployable LSPR biosensors for end-user applications.
• This approach offers a viable alternative to traditional methods for rapid food analysis.