Table 8.

Use of nanomaterials as sensors in the food industry

Food sensor type	Material Detection	Sample chosen	Nanomaterial	Functions and outcomes	References
Electrochemical	Tert-butylhydroquinine	Edible oils in bakery industry	Au nanoparticles electrodeposited on graphene ribbons	Conductivity improvements due to increase in surface area on the target sites	Delfino et al. (2020)
	Antioxidants	Mixed fruit juices	Graphene nanoribbons	Enhanced surface and electrochemical properties seen	Ye et al. (2020)
	Glucose, sucrose and toxins	Soft drinks	Cu nanoparticles based inks	Carbohydrate oxidation	Pradela-Filho et al. (2020)
	Melamine	Milk	Carbon nanoparticles	Conductive and functional layer for detection of Salmonella strains	Nguyen et al. (2020)
	Adulterants	Chili sauce	Pd/Au nanocrystals	Enhanced catalytic activity and high surface area	Zou et al. (2020)
	Residual pesticides	Potato, onion and cabbage	TiO2/Pd nanostructure	Improved electrochemical properties and conductivity	Naser-Sadrabadi et al. (2020)
	Pathogens (Salmonella species)	Skimmed milk	Au Nanoparticles	Electrochemical generation of signals	Echegoyen et al. (2016); Nguyen et al. (2020)
	Heavy metals (Hg +)	Water	Au Nanoparticles	Higher surface area for thiophenol modified species	Tian et al. (2020)
Optical	Mycotoxins	Milk	CeO2 nanoparticles	Catalytic activity	Goud et al. (2020)
	Gallic acid	Clove and green tea extracts	Au nanotubes bismuth based	Physical and morphological changes	Madhusudhana et al. (2020)
	Antibiotics (Sulfonamides)	Honey	Au nanoparticles	Surface plasmon resonance properties	Ye et al. (2020)