数字农科院2.0

Hybrid Nanocomposites Modified On Sensors A.nd Biosensors For The A nalysis Of Food Functionality And Safety

文献类型： 外文期刊

作者： Lu, L; Zhu, ZW; Hu, XQ

作者机构：

关键词： Hybrid nanocomposite; Modification; Sensors and biosensors; Food analysis

期刊名称： TRENDS IN FOOD SCIENCE & TECHNOLOGY

ISSN： 0924-2244

年卷期： 2019 年 90 卷

页码：

收录情况： JCR（2021版） ; EI（2021版）

摘要： 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 nano composite, 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.

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