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基于细胞的生物传感器的进步:通过新的方法改变食品风味评估

Mahmoud Said Rashed¹, Esraa A Abdelkarim², Tamer Elsamahy³

¹Food Science and Technology Department, Faculty of Agriculture, Alexandria University, Alexandria 21545, Egypt.

Food chemistry: X

|March 21, 2025

概括

基于细胞的生物传感器利用活细胞进行精确的食品风味评估,为传统方法提供了灵敏和快速的替代方案. 这些先进的生物传感器有望在食品科学中彻底改变感官分析.

科学领域:

食品科学食品科学食品科学
生物传感器技术技术
感官分析感官分析

背景情况:

食品风味,包括味道和气味,对于消费者接受和整体食品质量至关重要.
传统的感官和仪器方法往往难以准确地复制人类的感官感知.
现有的方法缺乏全面风味评估所需的灵敏度,特异性和实时响应.

研究的目的:

审查基于细胞的生物传感器在食品风味评估中的应用和进展.
突出基于细胞的生物传感器对传统分析技术的优势.
讨论食品工业中基于细胞的生物传感器技术的当前挑战和未来前景.

主要方法:

利用活细胞,如味觉和嗅觉受体细胞,作为生物识别元素.
采用微电极阵列系统与味觉受体细胞集成,用于检测基本味道 (苦味,甜味,乌玛米).
开发先进的细胞固定技术,以提高稳定性和检测复杂的气味特征.

主要成果:

基于细胞的生物传感器在风味检测中表现出高灵敏度,特异性和快速响应时间.
带有味觉受体细胞的微电极阵列可以实时分析味道化合物.
改进的固定化方法提高了分析复杂的挥发性和非挥发性风味化合物的能力.

结论:

基于细胞的生物传感器为食品风味分析提供了一种可持续,精确和可扩展的方法.
这些生物传感器弥合了人类感官知觉和先进的分析方法之间的差距.
未来与人工智能和便携式技术的整合有可能在食品科学和感官分析领域得到更广泛的应用.

关键词:

细胞不动化细胞不动化细胞传感器细胞传感器消费者的接受度消费者的接受度味道味道味道味道传感器传感器传感器

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