Biosensors for Food Analysis in Aqueous and Non-aqueous Media

Luigi Campanella and Maura Tomassetti

Department or Chemistry, »La Sapienza«, University of Rome, Piazza A. Moro, 5, 00185 Rome, Italy

Article history:
Received February 19, 1996 
Accepted April 20,1996

Key words:
biosensors, food analysis, aqueous media, non-aqueous media

Summary:
The increasing interest in biosensors as analytical devices is surely related to their simplicity, inexpensiveness, adaptability to automation, continuous monitoring and control. Food samples are commonly analysed by these new tools. The most common biosensors developed, used to analyse food components, to assay their freshness and to detect preservatives or pesticides contained, are briefly described. Biosensors capable to act in non-aqueous solvents and having a real or potential interest for food analysis are also briefly reviewed. Finally, we describe some of our recent research in this field.