ABSTRACT
This chapter focuses on biosensors in the area of food component analysis. Among the various types of biosensors, electrochemical biosensors are a class of the most widespread, numerous, and successfully commercialized devices of bio-molecular electronics. Electrochemical biosensors depend entirely on surface chemistry and do not depend, unlike other conventional techniques, on chromophores or fluorophores which often interfere in detection. The three types of electrochemical biosensors based on the output are: voltammetric/amperometric biosensors; potentiometric biosensors; and conductometric biosensors. Voltammetric and amperometric techniques work on the principle of applying a potential to a working electrode versus a reference electrode and measuring the current. Potentiometric sensors are based on measuring the potential of an electrochemical cell while drawing negligible current. Nanomaterials and nanoparticles prepared from metals, semiconductors, carbon, or polymeric substances have been widely employed to enhance the transducing ability of biosensors and consequently improve their sensitivity of detection.
