Alina Vasilescu, Erica Sharpe and Silvana Andreescu Pages 495 - 505 ( 11 )
Recent advances in nanotechnology provide exciting opportunities for the development of novel and improved technologies for the detection of relevant molecules in food. Nanoparticle based analytical technologies are rapidly emerging at the intersection between analytical chemistry, nanotechnology and the food industry. This review discusses recent advances in the use of nanoparticles and nanostructures for developing analytical assays for the detection of food antioxidants. The assembly of nanoparticles in functional analytical devices, the detection principle of these assays in relation to the physicochemical properties of these nanoparticles and the analytical performance characteristics are reviewed. Selected examples from literature, which illustrate the state-of-the-art and practical applications, as well as hints at future research directions, are discussed.
Analytical Technology, Antioxidant, Food, Nanoparticle
Department of Chemistry and Biomolecular Science, Clarkson University, Potsdam, NY 13699-5810, USA.