this is about what is biosensors, Classification, its type, working. Uses in food industry

1. Muneeb
18msfood07
Google images, IIFPT, MoFPI
Biosensors

2. Contents
• Biosensors
• History of Biosensors
• Components of Biosensors
• Principle of Biosensors
• Working of Biosensors
• Pre-requisite of Biosensors
• Classification of biosensors
• Features of Biosensors
• Application in food Industry
• Biosensors used In dairy industry
• Biosensors in food packaging
• Trending Biosensors
• Futures of Biosensors

3. Sensor
A sensor is a device that detects and responds to some type of input from the physical
environment.
The specific input could be light, heat, motion, moisture, pressure, or any one of a great
number of other environmental phenomena.
 The output is generally a signal that is converted to human-readable display at the
sensor location or transmitted electronically over a network for reading or further
processing.
Csi.info

4. Biosensors
Biosensor can be defined as the quantitative or semi quantitative analytical instrumental
technique containing a sensing element of biological origin, which either is integrated
with in or is in intimate contact with a physiochemical transducer. (IUPAC1996)
A biosensor is a device which responds to the presence of a specific Analyte (a chemical
substance that needs to be measured) by producing a signal proportional to the
concentration of the Analyte
It is an interdisciplinary research between analytical chemistry, Biology, and micro
electronics
https://www.ufz.de/index.php?en=39398

5. Biosensors
It converts a biological responses to an electrical signal
It detects records and transmit information regarding a physiochemical changes or a
process.
It determine the presence and concentration of a specific substance in any test
solution.
Biosensors are employed in applications such as disease monitoring, drug discovery,
and detection of pollutants, disease-causing micro-organisms and markers that are
indicators of a disease in bodily fluids and many application in food industry.

6. History
https://en.wikipedia.org/wiki/Leland_Clark#/media/File:Dr._Leland_C._Clark_Jr_2005.jpg
Father of Biosensor
Lenand Clark
 Leland Charles Clark is considered as the pioneer of the biosensor research
 In 1956 he published his first paper on the electrode to measure oxygen
concentration in blood
 In 1961 he showed how to create electrochemical sensors more smart by adding
enzyme transducers as membrane enclosed sandwiches
 Glucose oxidase was entrapped at a platinum electrode using dialysis membrane
 In 1967, Updike and Hicks further extended the work of Clark and demonstrated
the first functional enzyme electrode based on glucose oxidase immobilized onto
an oxygen sensor. Glucose concentration was measured in biological solutions and
tissues in vitro
 Lubbers and Optiz. 1975) They extended the concept to make an optical biosensor
for alcohol by immobilizing alcohol oxidase on the end of a fiber-optic oxygen
sensor.
First Generation OF Biosensors

7. Second generation
• In 1976, Clemens et al. integrated an electrochemical glucose biosensor in a bedside artificial
pancreas and this was later marketed by Miles as the Bio-stator.
Third generation
• Based on the use of electron mediators. However, they have advanced into the
implementation of co-immobilized enzymes and mediators onto the same electrode
instead of freely diffusing mediators in the electrolyte.
• 1983, Liedberg monitored affinity reactions in real time using surface Plasmon resonance
(SPR) technique
• In 1987 with a pen-sized meter for home blood-glucose monitoring

8. Components of biosensors
Biosensors in food processing
M. S. Thakur & K. V. Ragavan

9. Bio receptor
• The component used to bind the target molecule
• A molecule that specifically recognizes the Analyte is known as a baroreceptor
• Interaction of the baroreceptor with the Analyte is termed bio-recognition.
• High specific, stable under storage and immobilised
• It must have the capable of detecting the presence of a target compound in test solution
Enzyme
Micro organism
Cells or tissues
Nucleic acid
Antibody
deoxyribonucleic acid
Nano particles
Aptamer
Biosensors in food processing
M. S. Thakur & K. V. Ragavan

10. Transducer
• The transducer is an integral part of a biosensor
• The transducer is an element that converts one form of energy into another.
• In a biosensor the role of the transducer is to convert the bio-recognition event into a measurable
signal.
• This process of energy conversion is known as signalization.
• Most transducers produce either optical or electrical signals that are usually proportional to the
amount of Analyte–bio receptor interactions
Biosensors in food processing
M. S. Thakur & K. V. Ragavan

11. Electronics:
• This is the part of a biosensor that processes the transduced signal and prepares
it for display.
• It consists of complex electronic circuitry that performs signal conditioning such
as amplification and conversion of signals from analogue into the digital form.
• The processed signals are then quantified by the display unit of the biosensor

12. • Display: The display consists of a user interpretation system such as
the liquid crystal display of a computer or a direct printer that
generates numbers or curves understandable by the user.
• This part often consists of a combination of hardware and software
that generates results of the biosensor in a user-friendly manner.
• The output signal on the display can be numeric, graphic, tabular or
an image, depending on the requirements of the end user

13. Principle of Biosensors
• The desired biological material (usually a specific
enzyme) is immobilized by conventional methods
(physical or membrane entrapment, non- covalent or
covalent binding).
• This immobilized biological material is in intimate
contact with the transducer.
• The Analyte binds to the biological material to form a
bound Analyte which in turn produces the electronic
response that can be measured.
• In some instances, the Analyte is converted to a product
which may be associated with the release of heat, gas
(oxygen), electrons or hydrogen ions.
• The transducer can convert the product linked changes
into electrical signals which can be amplified and
measured. Biosensors in food processing
M. S. Thakur & K. V. Ragavan

14. How does they work
• Analyte reacts specifically and efficiently with the biological component of the biosensor
• The electrical signal from the transducer is often weak with heavy noise.
• To increase the signal to noise ratio a ‘reference’ baseline signal derived from a similar
transducer without any bio catalytic membrane from the sample signal should be used.
Biosensors in food processing M. S. Thakur & K. V. Ragavan

15. https://www.slideshare.net/951384/biosensors-33317356
• The difference between the signals is very weak and amplified as a readable output.
• The above process removes the unwanted noise from the signal.
• The analogue signal produced by amplifier is usually converted in to a digital signal and
passed to a microprocessor.
• The data is processed, converted in to concentration units and output to a display device or
data store

16. Basic characteristics
a. Selectivity: The biosensor device should be highly selective for the target Analyte and show
minimum or no cross reactivity with moieties having similar chemical structure.
b. Sensitivity: The biosensor device should be able to measure in the range of interest for a given
target Analyte with minimum additional steps such as pre cleaning and pre concentration of the
samples.
c. Linearity of response: The linear response range of the system should cover the concentration
range over which the target Analyte is to be measured.
d. Quick response time and recovery time: The biosensor device response should be quick enough
so that real time monitoring of the target Analyte can be done efficiently. The recovery time should
be small for reusability of the biosensor system.
f. Stability and operating life: As such most of the biological compounds are unstable in different
biochemical and environmental conditions.

17. Conventional techniques vs Biosensors
Conventional
• Expensive
• Time consuming
• Demands expertise
• Laboratory bound
• Needs of pre-treatment of the sample
Biosensors
• Initial Cost is only needs
• Fast response
• Ease of use
• Portability
• Furnish continuous real time
signal production

18. Classification of Biosensors
E-pathashala

19. Potentiometric biosensors
• Measures voltage/ion concentration
• Change in distribution of charge is detected using ion selective electrodes such as
NH4 + ion electrode
E-pathashala

20. Amperometric biosensors
Measures change in current.
Movement of electrons in redox detected when a potential is applied between 2
electrodes which are working electrode and reference electrode
E-pathashala

21. Optic Based Biosensors
1. Colorimetric
measures changes in light absorption
2. Photometric
light intensity can be detected with photo multiplier tubes or
photodiode system

22. Optic Based Biosensors
Fibre optic biosensors
• fibre optic transducers are used
• Total internal reflection phenomena is the principle of optic based
biosensors
• Bio component are immobilised on the surface
E-pathashala

23. SPR
• Surface Plasmon resonance
• A metal plate used as the platform of immobilization of bio component
• A light is guided at platform of the metal and reflected at a certain angle
• Biological moieties at the surface of metal changes the resonance angle or the
intensity of reflected light which is measured as detection signal
E-pathashala

24. 3. Piezo electric bio sensors
• Mass change based device
• Principle is to measure change in the frequency of vibrating element
• When the mass increases due to binding of Analyte, the oscillation frequency of the
device changes
• The change can be measured electrically and is used to determine the additional
mass proportional to the Analyte amount
• The change in frequency is proportional to mass of absorbed material

25. 4. Calorimetric Bio sensors
It measures the temperature changes during a biochemical reaction
If the enzyme catalysed reaction is exothermic, two thermistors may be used to
measure the difference in resistance between reactant and hence the Analyte
concentration.
E-pathashala

26. Application of Bio sensors In Food Industry

27. NIFTEM

28. NIFTEM

29. Biosensors for analysis of food
Pesticides
Many type of pesticides are used in agricultural products , organophosphorus and
carbamate compounds
• The principle of the method involves measurement of the enzymatic activity before
and after exposure of contaminated sample
• A decrease in enzymatic response is recognised if the product is contaminated with
pestiside
• Bio sensing compounds used are Acetly cholinesterase (AChE), Organo phosphorus
hydrolases, Butyryl cholinesterase etc. which are applied on nanomaterials such as
CdTe quantum dots, multi walled carbon nanotubes (MWCNTs), and gold nano
particles (AuNPs)
• Organophosphorus hydrolase (OPH) reacts with a number of organophosphorus
pesticides leading to products such as organophosphorous acid, alcohols and protons
• The use of whole-cell biosensors has also been proposed, using bacterial (E. coli) cells
and Pseudomonas diminuta or Sphingomonas sp

30. Heavy metals
• Inhibitory effect of heavy metals on enzyme such as glucose oxidase, HRP, AChE and urease
can be used as the principle of biosensor construction
• The use of whole-cell biosensors has also been proposed, using engineered yeast
(Saccharomyces cerevisiae) and bacterial (E. coli) cells.
• When heavy metals are present in the sample, transcriptional activator protein in the cells
activates a promoter located upstream from the reporter luciferase gene, resulting in
bioluminescence.
• Algal cell walls are rich in alginate and fucoidan, so function as an excellent sorbent for
heavy metals and can be used for biosensor development.
• Mercury can selectively interact with thymine–thymine mispairs in DNA, forming T–Hg2+–T
complexes. This approach was used to construct a fluorescence polarization biosensor able
to detect mercury in canned fish samples

31. Pathogens
• E. coli biosensing include: colorimetric lateral flow assay based on aptamers, able to
detect as low as 10 CFU mL−1 (colony forming units) in milk powder, water, and apple
juice samples;
• Differential pulse voltammetry biosensor based on AuNPs conjugated with polyclonal
antibodies;
• Surface plasmon resonance (SPR) sensor based on selective interaction with lectins,
tested for beer and cucumber samples
• Novel methods for Salmonella analysis include mainly the use of specific aptamers, with
detection methods ranging from quartz microbalance (milk) and surface-enhanced Raman
spectroscopy (pork meat) to colorimetric analysis on lateral flow assays, also used for milk
samples.
• A recently described microelectrode array was able to detect L monocytogenes cells in
samples by means of AuNPs modified with anti-Listeria polyclonal antibodies and urease.

33. Checking the Freshness of the Food items
• Biogenic amines such as histamine, putrescine, and cadaverine can serve as indicators
of the Freshness of the Food items
• To simultaneously determine histamine and putrescine in wine by based on screen-
printed working electrodes modified with histamine dehydrogenase and putrescine
oxidase
• Xanthine can serve as an indicator of freshness of food products such as fish and
meat .
• Those sensors are usually based on xanthine oxidase
• which this enzyme was immobilized on a gold electrode decorated with iron oxide
nanoparticles

34. Glucose Sensor for Brewing and Other
Beverages
Published on 07 October 2016 on http://pubs.rsc.org |

35. Biosensors In Dairy Industry
Pathogen Testing in Milk
Milk Bacterial load
Test For pasteurisation
Lactose Measurement
Testing of Adulteration of milk
Source: MOFPI and NIFTEM

36. Detection of Adulteration
Adulteration of Milk
• Adulteration practices such as increasing SNF value and nitrogen content by adding urea,
and other less expensive and often toxic chemicals.
• Specific urea-binding aptamers were chosen andsubsequently used to construct a
fluorimetric AuNP biosensor to detect urea in milk samples
• Melamine is the next most common adulterant used to elevate the apparent protein
level in milk, and has also been found in milk-derived products such as powdered infant
formula, frozen yogurt, and canned coffee drinks as well as in wheat and rice protein
concentrates.
• A portable SPR biosensor based on anti-melamine antibodies was recently proposed to
quantify melamine adulteration in milk samples.

37. Measurement of Lactose Content in Milk
• Conventional techniques used are Elisa, Enzyme Assay, Chromatography techniques
etc.
• It can be measured using an electrochemical biosensor
• Electrochemical bio sensor is used which is immobilised using 2 enzymes, β-
galactosidase and glucose oxidase
• A platinum electrode used
• The concentration of lactose could be measured by the hydrogen peroxide
generated during the hydrolysis of lactose by β-Gal the consecutive oxidation of
released glucose by glucose oxidase, thereby allowing determination of both glucose
and lactose concentrations within the sample

38. Trending Biosensors
E-Nose
• It is a devise engineered to mimic the mammalian
olfactory system with in an instrument designed to obtain
repeatable measurement, allowing identification and
classification of aroma mixture.
• Cyrano Sciences in 1997 was the founder of E- Nose
• It consist of multi sensor array, Information processing unit
such as artificial neural networks, software and a data base
reference library
• The sensor array in an electronic nose performs very
similar functions to the olfactory nerves in the human
olfactory system. Thus, the sensor array may be
considered the heart and most important component of
the electronic nose
• Electro chemical gas sensors are used (metal-oxide gas
sensors, metal-oxide semiconductor field effect transistors,
conducting polymer gas sensors)
• Application in Tea, Coffee, Beverage and sea food industry
Quality control
Sensory evaluation,
Grading of foods
Freshness of food,
Ripening
University of warwick (UK)

39. E Tongue
• The electronic tongue is an analytical instrument comprising an
array of nonspecific, low-selective, chemical sensors with high
stability and cross-sensitivity to different species in solution
• Sensors employed in the electronic tongue systems range from
electrochemical (potentiometric, amperometric, voltammetric,
impedimetric, conductometric) through gravimetric to optical
(absorbance, luminescence, reflectance etc.)
Applications
Quality analysis of food products
Recognition of origin food products
Evaluation of the freshness of food
Process monitoring of foods
Detection of Adulteration and contaminates
Water Quality analysis
Tasting of toxic compounds
Sensory evaluation Slide share

40. Application in food packaging
•Nanotechnology offers 3 distinct advantages to food packaging-
•Barrier resistance
• Incorporation of active components to
• provide functional performance
• Sensing of relevant information
New food packaging materials with improved mechanical, barrier and antimicrobial
properties
Nano Biosensors are embedded in the food packaging and it will allow to determine the
weather the food has gone bad and it can show the nutrient content.
Use of intelligent and smart packaging system

44. • Ripesense
ripeSense® is the worlds first intelligent sensor label that changes colour to indicate
the ripeness of fruit.
The ripeSense® sensor works by reacting to the aromas released by the fruit as it
ripens. The sensor is initially red and graduates to orange and finally yellow.
By matching the colour of the sensor with your eating preferences, you can now
accurately choose fruit as ripe as you like it.
http://www.ripesense.co.nz/

45. Future of Biosensors
• Food processors can use sensors for on-line monitoring of raw
materials, trace compounds, sugars, alcohols, amino acids, vitamins,
flavor additives, and contaminants,
• Contact Lenses
• Electronic Papers
Slide share

46. Conclusion
• Biosensors are Sensors which contain sensing element as biological
origin
• In India its unorganised and in development stage
• It have some disadvantage
• Nano particle can cause some health problem
• E- Waste
• Loss of Job

47. References
Food biosensors by Minhaz Uddin, Mohammed Zouroh, Eiichi Tamiya
Biosensors in Food Processing, Safety and Quality Control by Mehmet Mutlu
Biosensors For Food Analysis A. O Scott.
Application of Biosensors in smart Packaging by Young Woo Park and Seong
Min Kilm , Published in Springer in 2015
Biosensors for Food Processing published in the Journal of pure and applied
bioscience by K Murali Naik, D. Srinivas in 2017
Biosensors in food processing published in the Journal of food science and
technology M S Thakur and K V Raghavan in 2013
https://www.mdpi.com/journal/sensors
https://www.youtube.com/watch?v=Drq3Q4S6emc&t=348s
www.slideshare.net
E- pathashala