Abstract
Colour is one of the significant parameters for sensing the acceptability of food products after processing and preservation. In the presence of analytes, colorimetric biosensors detect colour shifts. There are various applications of colorimetric biosensors in detecting food toxins, microorganisms, sugar, alcohol, amino acids, acrylamide, benzene, nitrosamine, polycyclic aromatic hydrocarbon, hypoxanthine, inosine and pesticide. The general characteristics of the colorimetric biosensors are specificity, sensitivity, repeatability, response time, selectivity, the limit of detection, and reproducibility for analytical performance. Colorimetric sensors may be fabricated by nanomaterial and chemo-responsive dye. The commonly utilized nanomaterials are gold nanoparticles, quantum dots, magnetic nanoparticles, and carbon nanoparticles. The latest innovations and trends in colorimetric biosensors are associated with lab-on-a-smartphone, smartphone-based fluorescence imaging, smartphone-based electro-analytical, smartphone spectroscopy, lab-on-chip, lab-on-paper, biomimetics, and artificial intelligence, which have been detailed. The chapter includes the principle, fabrication technique, application, advantages, and disadvantages of colorimetric biosensors.
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