Abstract

Publisher Summary The biosensors technology is being more and more applied to control—in a rapid, effective, reliable, and easy-to-use and low-cost manner—target compounds for the assessment of food quality. Enzyme biosensors—particularly electrochemical enzyme biosensors—play a crucial role in this area. Specific enzymes can be used for the selective recognition of the targeted compounds of interest in food quality control. The nature and selectivity of their catalytic activity, and the ability of a single enzyme molecule to catalyze the reaction of numerous substrate molecules, providing an amplification effect, make enzymes excellent tools for the analysis of such compounds. A further advantage is that most enzyme-catalyzed reactions can be followed by simple, widely available electrochemical methods. Typical enzymes used for biosensor construction belong to the oxidoreductase group (oxidases, dehydrogenases) and the hydrolase and lyase groups. The oxidoreductase group presents the advantage of the possibility of direct electric coupling with the electrochemical transducer, allowing direct control over the enzyme reaction and real-time monitoring.

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