Abstract
Acrylamide, neurotoxin and potential carcinogen, is formed during high-temperature (>120°C) cooking of many commonly consumed foods. It is derived from reactions between reducing sugars and proteins/amino acids (mainly asparagine). Prominent chromatographic methods for determination of acrylamide levels such as GC–MS, GC–MS–MS, HPLC–MS, and LC–MS–MS are expensive, time-consuming, and require sample preparation. Biosensors offer great promise in detecting acrylamide, because of their simplicity, rapidity, and high sensitivity. This chapter deals with the development, analytical characteristics, and applications of amperometric and potentiometric acrylamide biosensors with or without nanomaterials. These acrylamide biosensors worked optimally in the following conditions: pH 7.5–7.75, concentration range 1–1950μM, detection limit 2–111μM, and storage stability 40–95days. The miniaturization of these bio-nanosensors is expected to provide smart sensing devices.
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