Abstract & References Vol 25 No 1 (2021)

Malaysian Journal of Analytical Sciences Vol 25 No 1 (2021): 153 - 164

A MINI REVIEW ON SENSOR AND BIOSENSOR FOR FOOD FRESHNESS DETECTION

(Satu Ulasan Mini Sensor dan Biosensor untuk Pengesanan Kesegaran Makanan)

Wan Elina Faradilla Wan Khalid* and Nur Izzatul Afiqah Jais

Universiti Teknologi MARA, Cawangan Negeri Sembilan,

Kampus Kuala Pilah, Pekan Parit Tinggi, 72000 Kuala Pilah, Negeri Sembilan, Malaysia

*Corresponding author: wan_elina@uitm.edu.my

Received: 11 October 2020; Accepted: 30 December 2020; Published: 20 February 2021

Abstract

The freshness of food is one of the important qualities that need to be considered by consumers while selecting the food. However, many people are having trouble to determine the level of freshness without the presence of devices or instruments. Therefore, the development of food freshness sensor has become one of the promising analytical techniques, which provides more benefits as compared to other instruments such as gas chromatography mass spectrometry (GC-MS), high-performance liquid chromatography (HPLC) and capillary electrophoresis (CE). Food freshness sensors offer faster analysis and most importantly, it is non-destructive to food sample. In this review, we focus on the development and performance of various types of sensors for food freshness detection such as electrochemical sensors, optical sensors, potentiometry sensors and pH sensor. For each type of sensors, there are several main elements that will be emphasized, which include type of samples, reagents used, immobilization matrix and performances of the sensors. A section that discusses the future works, which have the potential for the application in the sensor and biosensor of freshness detection is also highlighted.

Keywords: sensor, biosensor, immobilization matrix, food freshness detection

Abstrak

Kesegaran makanan ialah salah satu kualiti penting yang perlu diambil kira oleh pengguna semasa pemilihan makanan. Walau bagaimanapun, pengguna akan mengalami kesukaran untuk menentukan tahap kesegaran makanan tanpa kehadiran peralatan atau instrumen. Oleh itu, pembangunan sensor kesegaran makanan telah menjadi salah satu teknik analisis yang menjanjikan lebih banyak faedah berbanding instrumen lain seperti kromatografi gas-spektrometri jisim (GC-MS), kromatografi cecair prestasi tinggi (HPLC) dan elektroforesis rerambut (CE). Sensor kesegaran makanan menawarkan analisis yang lebih cepat dan yang paling penting ia tidak merosakkan sampel makanan. Ulasan ini memfokuskan kepada pembangunan dan prestasi pelbagai jenis sensor untuk pengesanan kesegaran makanan seperti sensor elektrokimia, sensor optik dan sensor potensiometri. Bagi setiap jenis sensor, terdapat beberapa elemen penting yang akan ditekankan termasuk jenis sampel, reagen yang digunakan, matrik pemegunan dan prestasi sensor. Bahagian yang membincangkan kajian masa depan yang berpotensi untuk aplikasi sensor dan biosensor untuk penentuan kesegaran juga disorot.

Kata kunci: sensor, biosensor, matrik pemegunan, penentuan kesegaran makanan

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