Colorimetric Sensors

Techniques to Measure Food Safety and Quality

1st Edition - May 3, 2024
Imprint: Academic Press
Editors: Haroon Elrasheid Tahir, Zou Xiaobo, Muhammad Arslan, Shi Jiyong
Language: English
Paperback ISBN:
9 7 8 - 0 - 4 4 3 - 1 3 2 1 8 - 6
eBook ISBN:
9 7 8 - 0 - 4 4 3 - 1 3 2 1 7 - 9

Colorimetric Sensors: Techniques to Measure Food Safety and Quality explores the latest advancements in colorimetric sensors/indicators and their applications. It consolida… Read more

Purchase options

BLOOM INTO SPRING SAVINGS

Save up to 25% on books and eBooks!

Shop now

Institutional subscription on ScienceDirect

Request a sales quote

Colorimetric Sensors: Techniques to Measure Food Safety and Quality explores the latest advancements in colorimetric sensors/indicators and their applications. It consolidates state-of-the-art developments and current approaches in the fabrication of colorimetric sensors/indicators for cutting-edge applications. This book documents the principles of colorimetric sensors, sensor fabrication and characterization, sensitivity and detection limits of colorimetric sensors based on natural pigments, synthetic dyes, and nanotechnologies, as well as safety, quality controls, and regulatory aspects, followed by an assessment of their safety and quality. In addition, global trends in the application of colorimetric sensors in monitoring food freshness, challenges, marketing, and potential future development applications are addressed in detail. How the applications of colorimetric sensors/indicators in the analysis of cereal and cereal-based products, meat and meat products, liquid and semiliquid foods, food authentication, food toxicants, and pathogens, among others, is also discussed. This book can be used as a textbook for graduate students, a reference book for medical biologists, nanobiotechnologists, nanoengineers, agricultural scientists, and general biologists, and an inspiration for industrialists and policymakers studying smart nanomaterials. Graduate students and food scientists of all levels will also benefit.

Cover image
Title page
Table of Contents
Copyright
Contributors
About the editors
Section 1. Basics of Colorimetric Sensors/Indicators and Recent Trends
Chapter One. Introduction on colorimetric sensors to measure food safety and quality
1.1. Introduction
1.2. Food sensors market and challenges
1.3. Type of optical sensors
1.4. Types of colorimetric sensors
1.5. Application in the fast analysis of food contaminants, quality, and authenticity
1.6. Conclusion
Chapter Two. Fundamentals of colorimetric sensors for food quality and safety
2.1. Introduction
2.2. General principle of colorimetric sensors/indicators in food quality and safety
2.3. Working principles and mechanisms of colorimetric sensors
2.4. Conclusion
Chapter Three. Recent advances in colorimetric sensors: Design and fabrication
3.1. Introduction
3.2. Paper-based colorimetric sensors/indicators
3.3. Direct incorporation method
3.4. Absorption technique
3.5. Sol-gel technique
3.6. Electrochemical writing
3.7. Inkjet printing
3.8. Electrospinning technique
3.9. Colorimetric sensor arrays
3.10. Nanoparticle-based colorimetric sensors/indicators
3.11. Sensing platform with the aid of a smartphones
3.12. Conclusion and future perspectives
Chapter Four. Global trends of application of colorimetric sensors in monitoring food freshness: A scientometric analysis
4.1. Introduction
4.2. Search strategy
4.3. Results and discussion
4.4. Conclusion
Chapter Five. Sensing materials: Natural pigments and synthetic chemo-responsive dyes
5.1. Introduction
5.2. Synthetic chemo-responsive dyes
5.3. Natural pigments
5.4. Conclusions
Section 2. Applications in Foods
Chapter Six. Progress in food authentication by the application of colorimetric sensors and chemometrics
6.1. Introduction
6.2. Colorimetric sensor
6.3. Chemometrics used for the authentication
6.4. Authentication of meat by colorimetric sensor arrays
6.5. Authentication of honey based on colorimetric sensors application
6.6. Authentication of fruits using colorimetric sensor arrays
6.7. Authentication of cereals using colorimetric sensor arrays
6.8. Authentication of tea and coffee using colorimetric sensor arrays
6.9. Authentication based on data fusion strategies using colorimetric sensor arrays
6.10. Application in others for authentication using colorimetric sensor arrays
6.11. Conclusion
Chapter Seven. Colorimetric sensors for ensuring the quality of liquid and semi-liquid foods
7.1. Introduction
7.2. CSA approaches for detection of liquid and semi-liquid foods quality
7.3. Nanoparticles colorimetric sensors for detection of liquid and semi-liquid foods quality
7.4. Colorimetric films/labels for liquid food and semi-liquid food quality
7.5. Conclusion
Chapter Eight. Colorimetric sensors for poultry and red meat quality control
8.1. Introduction
8.2. Spoilage of meat
8.3. Freshness markers in meat and meat products
8.4. Types of colorimetric indicators in detecting meat and poultry freshness
8.5. Conclusion
Chapter Nine. Application of colorimetric sensors in cereal and cereal-based foods analysis
9.1. Introduction
9.2. Classification of colorimetric methods
9.3. Common colorimetric probes
9.4. Common colorimetric assays
9.5. Colorimetric sensors for assessing the quality of cereals and cereal-based foods
9.6. Conclusion
Chapter Ten. Colorimetric sensors: Sensitivity and detection limit
10.1. Introduction
10.2. Fundamentals of colorimetric sensors
10.3. Sensitivity and limit of detection
10.4. Ammonia and acetic acid sensors
10.5. H2S sensors
10.6. CO2 sensors
10.7. Aldehydes sensors
10.8. Purine catabolites sensors
10.9. Miscellaneous gases sensors
10.10. Factors affecting the sensitivity of colorimetric sensors
10.11. Conclusion and perspective
Chapter Eleven. The potential use of colorimetric labels for measuring seafood/aquatic products in China: An overview
11.1. Introduction
11.2. Trends of smart food packaging in China
11.3. Spoilage and monitoring markers of seafood/aquatic products
11.4. Types of colorimetric labels for measuring seafood/aquatic products in China
11.5. Conclusion
Chapter Twelve. Colorimetric sensors: Biomonitoring of food toxicants and pathogens
12.1. Introduction
12.2. Sensors
12.3. Biological contaminants
12.4. Chemical contaminants
12.5. Measurement of pesticide residues in food crops based on colorimetric sensors
12.6. Bacterial signal visualization in colorimetric systems
12.7. Detection of bacteria toxins
12.8. Detection of bacteria and toxins using diverse colorimetric procedures
12.9. Heavy metal detection using a colorimetric method
12.10. Conclusion
Section 3. Safety, Regulatory, and Market Status
Chapter Thirteen. Colorimetric sensors/indicators safety, quality controls, and regulatory aspects
13.1. Introduction
13.2. Colorimetric sensors safety and quality controls
13.3. Quality characterization of colorimetric sensors/indicators
13.4. Regulatory aspects
13.5. Conclusion
Chapter Fourteen. Challenges, commercialization, and future industrial application of colorimetric sensors/indicators
14.1. Introduction
14.2. Smart packaging global market
14.3. Food sensors/indicators market opportunities
14.4. Challenges in the development of colorimetric sensors
14.5. Challenges in the commercialization of colorimetric sensors/indicators
14.6. Future industrial applications of colorimetric sensors/indicators
14.7. Conclusion
Index

Haroon Elrasheid Tahir

Dr. Haroon Elrasheid Tahir is an associate professor at Jiangsu University, where he obtained his PhD in Food Science and Biological Engineering. His research areas include nondestructive detection techniques for food quality, natural product chemistry, edible coatings, colorimetric sensors, and analytical chemistry. Dr. Tahir has published 61 papers and 30 book chapters, and he coedited the book "Roselle (Hibiscus sabdariffa) Chemistry, Production, Products, and Utilization"; and "Colorimetric Sensors: Techniques to Measure Food Safety and Quality", both published by Elsevier.

Affiliations and expertise

Jiangsu University, China

Zou Xiaobo

Dr. Zou Xiaobo currently works at the School of Food and Biological Engineering, Jiangsu University, where he servers as a professor. Dr. Zou’s research interests are in the area of quality evaluation of food and agricultural products. He has 392 publications to his credit, most of which are in nondestructive detection on quality of food and agricultural products, colorimetric sensors, electrochemical sensors, imaging technology, 3D printing of foods, and intelligent food packaging. He has published 28 book chapters and edited 3 books.

Affiliations and expertise

School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu, China

Muhammad Arslan

Dr. Muhammad Arslan has 60 publications to his credit, most of which are on nondestructive detection techniques for food quality, drying of fruits and vegetables, natural product chemistry, bioactive compounds extraction, authenticity detection of food, and sensors for food quality. He has published many book chapters.

Affiliations and expertise

Jiangsu University, China

Shi Jiyong

Dr. Shi Jiyong’s publications focus on rapid and nondestructive detection of agri-product food, infrared spectroscopy, hyperspectral imaging technology, sensors for detection of food quality, and intelligent food packaging

Affiliations and expertise

Jiangsu University, China

Life Sciences

Physical Sciences & Engineering

Social Sciences & Humanities

Health

Colorimetric Sensors

Techniques to Measure Food Safety and Quality

Purchase options

BLOOM INTO SPRING SAVINGS

Institutional subscription on ScienceDirect

Haroon Elrasheid Tahir

Zou Xiaobo

Muhammad Arslan

Shi Jiyong

Related books