Biosensors, its types and their application in food and dairy industry.

1. 1
“BIOSENSOR AND THEIR
APPLICATION IN FOOD AND DAIRY
INDUSTRY”
Ruchika Zalpouri
L-2K19-AE-163-D
PhD scholar
Department of Processing and Food Engineering
PFE 591
Credit Seminar

2. Contents
1 • Introduction
2 • Definition
3 • Important characteristics of biosensors?
4 • History
5 • Working principle of biosensors
6 • Classification of biosensors
7 • Applications in dairy and food industry
8 • Biosensors used in food packaging
9 • Case study
10 • Advantages and disadvantages
11 • Conclusion
12 • Future prospect
13 • References
2

3. 3
INTRODUCTION
(Tagalpallewar et al., 2014)
Time-
consuming
Tedious
Laboratory
oriented
• Prevailing methods to monitor the safety issues
• Therefore, emerges the need for innovative and prompt
methods
Rapidity
On-field
applicability
Sensitivity in
detecting
various
compounds

4. •A biosensor can be defined as a quantitative or semi-
quantitative analytical instrumental technique containing
a sensing element of biological origin, which is either
integrated within or is in intimate contact with a
physicochemical transducer
4
BIOSENSORS
(Turner et al., 1987)
Sugar Biosensor

5. 5
WORKING PRINCIPLE OF BIOSENSORS
(Joshi et al., 2014)
Working principle of biosensors

6. 6
IMPORTANT CHARACTERISTICS OF
BIOSENSORS
1 • Linearity
2 • Sensitivity
3 • Precision
4 • Replicability
5 • Response time and reusability
6 • Inexpensive
( Kulkarni et al., 2104)

7. 7
HISTORY
1916
• Based on immobilization of proteins i.e. adsorption of
invertase on activated charcoal
1922 • Glass pH electrode
1956
• Biosensor based on oxygen electrode was developed by
L.L. Clark to measure dissolved oxygen in blood
1962
• An amperometric based enzyme electrode biosensor for
determination of glucose
1975
• Commercialization of biosensor began by the Yellow
Springs Instruments
1980 • Bio- affinity biosensors was developed
1990 • Whole cell biosensors were developed
1992 • Hand held blood biosensor by i-STAT
(Adil et al., 2018)

8. 8
Classification of Biosensors

9. 9
Biosensors
Calorimetric
Electro-chemical
Optical
Piezoelectric

10. 10
Calorimetric Biosensor
Calorimetric Biosensors (source: Zhou et al., 2012)
work on the principle of change in
the temperature which occurs during
the reaction between the enzyme and
analyte in the solution

11. •Electrochemical biosensors measure the current/voltage
produced from oxidation and reduction reactions
•The resulting electrical signal is proportional to the
analyte concentration.
11
Electrochemical Biosensors
(Chengzhou et al., 2014)
Principle of Electrochemical biosensor

12. Electrochemical Biosensors
Amperometric
Potentiometric
Conductometric
12
(Chengzhou et al., 2014)

13. Type Principle References
Amperometric Measure current produced from
oxidation or reduction reactions
(Wang et
al., 2008)
Potentiometric Depends on the potential
difference between the two
electrodes
( Saxena
and
Malhotra ,
2003)
Conductometric Depends upon the ability of an
electrolyte solution to conduct
an electric current between
electrodes.
(Lee et al.,
2012)
13

14. •Measure light output during the reaction or a light
absorbance difference between the reactants and products
14
Optical Biosensors
(Tecon and van der Meer, 2008)
Working principle of Optical Biosensors

15. Colourimetric for
colour
Measures the
change in light
absorption
Photometric for light
intensity
Detects the photon
output for a
fluorescent process
15
Optical biosensors
(Tecon and van der Meer, 2008)

16. •Based on mass of the reactants or products
•Works on principal that an oscillating crystal
resonates at a natural resonance frequency
16
Piezoelectric Biosensors
(Tichy et al., 2010)
Fig.6 : working principle of piezoelectric biosensor

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APPLICATIONS OF BIOSENSORS in
dairy and food industry

18. 18
Application Biological component Transducer Reference
Ascorbic
acid in fruit
juices
Ascorbate oxidase
immobilized on
alkaline glass beads
Ampero-
metric
(Eshkenazi
et al., 2000)
Lactic acid
in milk
Lactate oxidase
immobilized on H2O2
electrode
Ampero-
metric
(Rajasekhar
et al., 2005)
Urea in milk Urease enzyme
immobilized on Oxide
electrode
Ampero-
metric
(Trivedi et
al., 2009)
Tyrosinase
in tea
Tyrosinase enzyme
immobilized on O2
electrode
Ampero-
metric
(Sujith et
al., 2011)

19. Biosensors used in Food Packaging
19

20. Technique Principle Commercial Names Application
Time–
temperature
indicators
Mechanical,
Chemical,
enzymatic
or
biological
3M Monitor Mark®
Keep-it®
Fresh-Check®
VITSAB®
OnVu®
FreshCode®
Tempix®
Foods stored under
chilled and frozen
conditions
Freshness
indicator
and sensors
pH sensing
biosensor
Fresh Tag®
SensorQ®
Raflatac Food
Sentinel
System Toxin
Guard®
Fruits , vegetable and
other food products
O2 andCO2
indicators
Redox dyes,
pH dyes
Ageless-Eye Oxy
Sense
Foods stored in
packages with reduced
O2 or CO2 concentration

21. Time-temperature
Indicator
• Thermo-chromic ink
that indicates the
temperature of the
packed product
• Refrigerated and frozen
products

22. Ripening Indicator
• Indicates ripening of
fruit
• Changes color when
reacts with ethylene
• fresh food supply chain

23. Oxygen Sensors
• Detects oxygen
• Fresh food supply
chain

24. Increase in CO2 level
Colour of the indicator
pH based
biosensor
• Detects CO2
production
• Freshness of food
product
• Fresh food supply
chain

25. 25

26. 26
Comparative assessment of tea quality by various analytical
and sensory methods with emphasis on tea polyphenols
•Material and methods:-
(Sujith et al., 2011)
Tyrosinase based biosensor to detect polyphenols
8 tea brands of black tea were collected from market
Biosensors analysis results were compared with conventional
methods like spectrophotometry

27. 27
Spectrophotometric estimation of chemical
constituent of eight brands of commercial black
tea samples (A–H) (Sujith et al., 2011)
Biosensor studies with different brands
(A–H) of black tea samples
•Result:-

28. •Tyrosinase based biosensor gave a good response for
the commercial tea sample that was also rated as the
best according to traditional methods of quality
assessment.
28
(Sujith et al., 2011)
•Conclusion:-

29. Validation and application of an ascorbate oxidase biosensor for the
rapid analysis of vitamin C in food and pharmaceutical samples
29
(Murthy, 2010)
Material
and
Methods
An amperometric principle based detector is used
Polarizing potential of -650 mV was applied to the
gold working electrode
Biosensors results are compared with conventional
methods like HPLC, Spectrophotometric method
and titrimetery

30. Ascorbic acid content of pharmaceutical samples and comparison of biosensor results
with conventional methods
Sr.
no.
sample Claimed
content
of
ascorbic
acid (mg)
Biosensor
(mg)
Spectrophotometer
(mg)
Titrimetry
(mg)
HPLC(mg)
1) Tablet 1 500 520(4) 533.3(6.66) 434.78(13.04) 520(4)
2) Tablet 2 538 548.76(2) 546(1.48) 478.2(11.11) 598(11.15)
3) Tablet 3 150 144.1(3.9) 153(2.22) 139.13(7.24) 160(5)
4) Capsule 1 150 150(0) 154.66(3.10) 136.8(8.8) 144.46(3.69)
5) Capsule 2 150 150(0) 150.66(0.44) 132.6(11.6) 148.36(1.09)
6) Capsule 3 150 150(0) 152(1.33) 132.6(11.6) 164.52(9.68)
7) Syrup 5ml=77.5 77.5(3.3) 81(8) 75.6(0.8) 73.21(2.38)
8) Drop 0.3ml=25 25(0) 26.4(5.6) 25.65(2.6) 26(4)
30
(Murthy, 2010)
Note: percentage of error is indicated in brackets
•Result:-

31. • Reproducibility of biosensor is better for repeated analysis.
• It is evident from results that biosensor gave maximum accuracy.
• So, biosensors may be used as viable alternative for many
expensive equipments like HPLC
31
(Murthy, 2010)
•Conclusion:-

32. Biosensors
Food safety
Cost
effectiveness
Time &
energy saving
Rapid
monitoring
32
ADVANTAGES
(Kennedy et al., 2005)

33. Biosensors
Less sensitive
towards heat
Requirement for
sample
preparation
Limited life
span
Difficulty in
mass production
of components
33
DISADVANTAGES
(Kennedy et al., 2005)

34. •Reproducibility of biosensor is better for repeated
analysis.
•It is evident from results that biosensor gave maximum
accuracy.
•So, biosensors may be used as viable alternative for
many expensive equipments like HPLC.
34
CONCLUSION
(Murthy, 2010)

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FUTURE PROSPECTS
• Application of nanotechnology in bio-sensing
techniques for safeguarding the taste, colour, flavour,
and texture of food products.
• The introduction of nano-sensor in food packages will
allow the determination of the nutrient content of the
food.

36. Sensor enabled RFID tags

37. • Chaudhary, D A; Upadhyay, J B and Koshta, V “Application of
biosensors in dairy-food industry”. Asian Journal Of Animal
Science. 2014;9(1):p 92-96.
• Kulkarni, A S; Joshi, D C and Tagalpallewar, G P “Biosensors
for Food and Dairy Industry”. Asian Journal Of Dairy and Food
Research. 2015;33(4):p 292-296.
• Meshram, B D et al. “Biosensor and its Application in Food and
Dairy Industry: A Review”. International Journal Of Current
Microbiological Application In Science. 2018;7(2): p3305-3324.
• Thakur, M S and Ragavan, K V “Biosensors in food processing”.
Journal Of Food Science And Technology. 2013;50(4):p625-
641.
37
REFERENCES

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