Vitamin and pseudovitamin analysis with biosensors in food products--a review.
Biosensors are becoming increasingly important in the food industry for application in safety and quality control among routinely used techniques such as microbiology, chromatography, or specific enzymatic methods. Biosensors offer advantages as alternatives to conventional methods because of their inherent specificity, simplicity, and rapid response. This article presents a short review of vitamin and pseudovitamin analysis techniques using biosensor technology as applied in the food industries, with particular attention to immobilization techniques of biorecognition elements, transducers, an overview of vitamin biosensors, and some future trends.
Kalman
Andras
A
Nestec Ltd., Nestle Research Center, Quality and Safety Department, Vers-chez-les-Blanc, 1000 Lausanne 26, Switzerland. andras.kalman@rdls.nestle.com
Caelen
Isabelle
I
Svorc
Jozef
J
D015374:Biosensing Techniques / Q000379:methods*; D002623:Chemistry Techniques, Analytical / Q000379:methods*; D002794:Choline / Q000737:chemistry; D005504:Food Analysis / Q000379:methods*; D005506:Food Contamination; D019649:Food Industry / Q000379:methods*; D014815:Vitamins / Q000032:analysis* / Q000737:chemistry; D014867:Water
D014815:Vitamins; D014867:Water; D002794:Choline