Biosensor and Beverages - Review

Abstract

In the beverages industry the challenge is to eliminate chemical and biological contaminants such as pesticides, antibiotics, and several microorganisms that may be present in food. The use of new legislations by responsible agencies generates an increase in the quality control of industrial products being evaluated through periodic analysis chemical and microbiological, as beverages. Thus, this review aimed to evaluate the application of biosensors in beverages samples and the progress of analytical methodology nowadays. An interesting alternative for carrying out these analyzes is the use of biosensors, because the advantages of these over conventional techniques are not only sensitivity and selectivity, but also dispense a pre-treatment of samples, providing speed in analysis, minimum reagents cost and thus, reducing the financial cost. Biosensors are devices that combine the selectivity of a biological recognition element with the sensitivity of a transducer. The main objective is to produce a measurable signal proportional to the concentration of a specific compound or a group compounds which have interacted with the biological component. Despite the enormous research diversity involving biosensors for the industry, the application in the beverages for any compound is still restricted.