Abstract
The presence of allergens and adulterants in food, which represents a real threat to sensitized people and a loss of consumer confidence, is one of the main current problems facing society. The detection of allergens and adulterants in food, mainly at the genetic level (characteristic fragments of genes that encode their expression) or at functional level (protein biomarkers) is a complex task due to the natural interference of the matrix and the low concentration at which they are present. Methods for the analysis of allergens are mainly divided into immunological and deoxyribonucleic acid (DNA)-based assays. In recent years, electrochemical affinity biosensors, including immunosensors and biosensors based on synthetic sequences of DNA or ribonucleic acid (RNA), linear, aptameric, peptide or switch-based probes, are gaining special importance in this field because they have proved to be competitive with the methods commonly used in terms of simplicity, test time and applicability in different environments. These unique features make them highly promising analytical tools for routine determination of allergens and food adulterations at the point of care. This review article discusses the most significant trends and developments in electrochemical affinity biosensing in this field over the past two years as well as the challenges and future prospects for this technology.
Highlights
Food allergies are caused by immunoglobulin E (IgE)- or cell-mediated humoral immune responses to the exposure to certain life-threatening antigens
Other food intolerances caused by substances that show pharmacological activity, such as vasoactive amines, and food adulterations with antibiotics are considered out of the scope of this review focused on electrochemical affinity biosensors proposed for the determination of food allergens and adulterants at the genetic and protein level
AP: alkaline phosphatase; AuNPs: gold nanoparticles; CAb: capture antibody; CNFs: carbon nanofibers; DAb: detector antibody; EIS: electrochemical impedance spectroscopy; GCE: glassy carbon electrode; HQ: hydroquinone; HRP: horseradish peroxidase; 3-IP: 3-indoxyl phosphate; LSV: linear square voltammetry; MBs: magnetic beads; 1-PBSE: 1-pyrenebutanoic acid succinimidyl ester; SPCE: screen-printed carbon electrodes; SP4CEs: four working screen-printed electrodes; SWCNTs: single-walled carbon nanotubes; TMB: 3,30,5,50 -Tetramethylbenzidine; TPM: tropomyosin. * Number of steps involved in the determination other than detection and sample preparation
Summary
Food allergies are caused by IgE- or cell-mediated humoral immune responses to the exposure to certain life-threatening antigens. These allergies currently represent one of the major food safety concerns in industrialized countries and affect 1–10% of the global population, with higher prevalence in children. (POC) analyses in a simpler and more cost-effective manner [4] In this context, electrochemical affinity biosensors, due to their low cost, simplicity of use and compatibility with portability and automation, are a interesting alternative. We review the recent developments in electrochemical biosensing strategies for the determination of food allergens and adulterants. We limit our discussion to the state-of-the art by highlighting representative and innovative methods reported since 2017
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