Biossensores enzimáticos e suas possíveis aplicações na indústria alimentícia

Abstract

Biosensors are analytical tools that make use of a biologic element as cells, enzymes or microorganisms for instance. Enzymatic biosensors employ an enzyme as a biologic element and present high sensitivity and selectiveness characteristics. These tools can be used in different industries and their use in the food industry becomes useful for providing information in a fast and accurate way besides decreasing the possibility of contamination since requires less sample treatment. However the development of the enzymatic biosensors face challenges related to the maintenance of the enzyme stability. Therefore this Final Course Assignment aims to perform a bibliographic review about enzymatic biosensors that can be used in the food industry, analyzing the techniques used so that these adversities can be overcomed. For this purpose, different enzymatic biosensors development assignments have been compared in the sense of analyzing the enzyme, the modification methods used and their results, as detection limits and stability. This brought to a conclusion that further research is needed in this area focusing on studies about immobilization and electrode modification techniques so it becomes possible for enzymatic biosensors to be commercialized and used in the food industry.