Evolving trends in SERS-based techniques for food quality and safety: A review

By Lan Jiang, M. Hassan, Shujat Ali, Huanhuan Li, Ren Sheng, Quansheng Chen. 2021

399 citations recorded by the source corpus.

Abstract Background Food quality and safety are very important from health as well as fiscal point of view. Surface-enhanced Raman spectroscopy (SERS) techniques have unique advantages in the field of food detection , with characteristics of fast analysis speed, high detection sensitivity, and without interference from the water phase. Scope and approach In this review, recent and potential advances in the application of SERS in food safety and quality from the perspective of SERS substrate and SERS composite systems are addressed. SERS systems such as molecular labeling, immunochromatographic assay, microfluidics, molecularly imprinted polymers, colorimetry and imaging are discussed, and their main advantages and limitations are highlighted. The applications of SERS in food safety are reviewed critically, with focus on the detection of microorganisms, pesticides, metal ions and antibiotics. Furthermore, applications of SERS in food quality regarding food freshness and ingredients are discussed. Key findings and conclusions SERS technology has been widely used in food testing, but it still has shortcomings. In order to establish SERS as a routine tool for the monitoring of food safety and quality, future research should focus on minimizing technical costs, standardizing experimental protocols, developing new SERS substrates, and integrating SERS with other methods to overcome its shortcomings.

Subfields: Biomedical Engineering, Biophysics, Electronic, Optical and Magnetic Materials

View Paper: https://www.semanticscholar.org/paper/d1d56512c7247cee7b051c3472955c4ab143f231