Electrochemical Biosensors for Food Security: Mycotoxins Detection

A label-free ultrasensitive microfluidic surface Plasmon resonance biosensor for Aflatoxin B1 detection using nanoparticles integrated gold chip

“…Among the various mycotoxins, AFB 1 , which is a low molecular mass compound produced by Aspergillus Flavus and Aspergillus Parasiticus, is considered to be a potent, strong teratogen, mutagen, and carcinogen. AFB 1 is commonly found in various food and feedstuffs including cereals, oilseeds, spices, coffee beans, and nuts (Omrani et al, 2016, Negash et al, 2018. AFB 1 is classified by the International Agency for Research on Cancer (IARC) as a…”

Achievements and Prospects in Electrochemical-Based Biosensing Platforms for Aflatoxin M1 Detection in Milk and Dairy Products

“…They are secondary metabolites produced by Aspergillus parasiticus and Aspergillus flavus , which are present in soil and other organic materials. These fungi can grow on dried fruits (figs and raisins), on peanuts, ground nuts, corn, cottonseeds, coffee, cocoa, cereals (maize, wheat, barley, oats, rice), sunflower and soybeans seeds [ 37 , 38 ]. Sixteen aflatoxins have been identified, but only aflatoxins B 1 (AFB 1 ), B 2 (AFB 2 ), G 1 (AFG 1 ), G 2 (AFG 2 ) and M 1 (AFM 1 ) are currently analyzed [ 39 ].…”

Nano-Aptasensing in Mycotoxin Analysis: Recent Updates and Progress

“…Thus, Mycotoxins are poisonous compounds that are produced as secondary metabolites by certain fungi, being present in food and feed. These toxic chemical compounds (MW ~ 700) can be produced during harvesting, storage, processing and distribution of crops [ 2 ]. These mycotoxins contaminate about 25% of world’s food production, based on the report of United Nations of Food and Agriculture Organization.…”

“…A bio-recognition element, specific to target analyte, is anchored on the transducer surface to fabricate a biosensor. The most common bio-receptor molecules used in biosensor construction include enzymes, antibodies and aptamers [ 2 , 25 ]. However, there are various drawbacks while using enzymes in biosensors assay field such as: (1) enzyme denaturation induced by change in temperature, pH, pressure, radiation, and certain chemicals; (2) change in sensing enzymatic reaction by conformational change in amino acids located at active sites; and (3) loss in enzymatic activity during the enzyme transfer after isolation to an in vitro operating temperature.…”