16 - Plasmonic nanoparticles and quantum dots in the identification of inorganic and organic contaminants in food samples

Abstract

Modern research in food science and nutrition is moving from classical methodologies to nanomaterials-assisted simple analytical strategies (UV-visible and fluorescence spectroscopic methods), in which nanomaterials play a crucial role for sensitive and selective detection of inorganic and organic contaminants in food samples with reduced sample preparations at minimal volumes. Since nanomaterials [plasmonic nanoparticles (Ag and Au NPs) and nanocrystals or quantum dots (QDs)] have been received a lot of attention recently with their unique properties for potential use in the development of miniaturized spectrophotometric methods for the detection of a wide variety analytes in various complex matrices with high selectivity and sensitivity. In this context, foodomics has been recently defined as a new discipline that studies food and nutrition domains through the application of advanced omics technologies, in which nanomaterials-based UV-visible and fluorescence spectrometric techniques are considered indispensable. Therefore, the aim of the chapter is to provide an overview of nanomaterials-based UV-visible and fluorescence spectrometric strategies that have been applied in the identification of inorganic (metal ions) and organic contaminants in various food samples, discussing their advantages and drawbacks. Besides, some ideas about the foreseen development and applications of nanomaterials-based spectroscopic techniques in this new discipline are also provided. Overall, this proposed book chapter offers a rational vision of the main achievements yielded in the relevant literature according to this exciting and creative nanomaterials-based analytical field in foodomics.