Advances in cell-based biosensors: Transforming food flavor evaluation with novel approaches
Food flavor, a blend of taste and smell, is key to consumer acceptance and food quality. Traditional sensory and instrumental methods often fail to replicate human sensory responses. This review discusses the role of cell-based biosensors in flavor evaluation, showcasing their sensitivity, specifici...
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| Format: | Article |
| Language: | English |
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Elsevier
2025-02-01
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| Series: | Food Chemistry: X |
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| Online Access: | http://www.sciencedirect.com/science/article/pii/S259015752500183X |
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| author | Mahmoud Said Rashed Esraa A. Abdelkarim Tamer Elsamahy Mabrouk Sobhy Hany S. El-Mesery Ali Salem |
| author_facet | Mahmoud Said Rashed Esraa A. Abdelkarim Tamer Elsamahy Mabrouk Sobhy Hany S. El-Mesery Ali Salem |
| author_sort | Mahmoud Said Rashed |
| collection | DOAJ |
| description | Food flavor, a blend of taste and smell, is key to consumer acceptance and food quality. Traditional sensory and instrumental methods often fail to replicate human sensory responses. This review discusses the role of cell-based biosensors in flavor evaluation, showcasing their sensitivity, specificity, and rapid response. Using living cells like taste and olfactory cells, these biosensors surpass traditional approaches. Advancements include microelectrode array systems with taste receptor cells for real-time detection of bitter, sweet, and umami substances and improved cell immobilization technologies for detecting complex odorant profiles. Challenges such as signal stability, selective detection, cell cultivation, and scalability persist. However, integrating artificial intelligence and portable technologies could broaden their applications. With the potential to revolutionize sensory analysis, cell-based biosensors offer a sustainable, precise, and scalable approach to food flavor evaluation, bridging sensory perception with advanced analytical methods and driving innovation in food science. |
| format | Article |
| id | doaj-art-d619fd2597484ea8af6daaef8148229b |
| institution | DOAJ |
| issn | 2590-1575 |
| language | English |
| publishDate | 2025-02-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Food Chemistry: X |
| spelling | doaj-art-d619fd2597484ea8af6daaef8148229b2025-08-20T03:15:28ZengElsevierFood Chemistry: X2590-15752025-02-012610233610.1016/j.fochx.2025.102336Advances in cell-based biosensors: Transforming food flavor evaluation with novel approachesMahmoud Said Rashed0Esraa A. Abdelkarim1Tamer Elsamahy2Mabrouk Sobhy3Hany S. El-Mesery4Ali Salem5Food Science and Technology Department, Faculty of Agriculture, Alexandria University, Alexandria 21545, EgyptFood Control Department, Faculty of Veterinary Medicine, Zagazig University, Zagazig 44519, EgyptIndependent researcher, Zhenjiang 212013, ChinaFood Science and Technology Department, Faculty of Agriculture, Alexandria University, Alexandria 21545, Egypt; School of Agricultural Engineering, Jiangsu University, Zhenjiang 212013, China; School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, ChinaSchool of Energy and Power Engineering, Jiangsu University, Zhenjiang 212013, China; Agricultural Engineering Research Institute, Agricultural Research Center, Dokki, 12611 Giza, Egypt; Corresponding author at: School of Energy and Power Engineering, Jiangsu University, Zhenjiang 212013, China.Civil Engineering Department, Faculty of Engineering, Minia University, Minia 61111, Egypt; Structural Diagnostics and Analysis Research Group, Faculty of Engineering and Information Technology, University of Pecs, Hungary; Corresponding author at: Structural Diagnostics and Analysis Research Group, Faculty of Engineering and Information Technology, University of P ́ecs, Hungary.Food flavor, a blend of taste and smell, is key to consumer acceptance and food quality. Traditional sensory and instrumental methods often fail to replicate human sensory responses. This review discusses the role of cell-based biosensors in flavor evaluation, showcasing their sensitivity, specificity, and rapid response. Using living cells like taste and olfactory cells, these biosensors surpass traditional approaches. Advancements include microelectrode array systems with taste receptor cells for real-time detection of bitter, sweet, and umami substances and improved cell immobilization technologies for detecting complex odorant profiles. Challenges such as signal stability, selective detection, cell cultivation, and scalability persist. However, integrating artificial intelligence and portable technologies could broaden their applications. With the potential to revolutionize sensory analysis, cell-based biosensors offer a sustainable, precise, and scalable approach to food flavor evaluation, bridging sensory perception with advanced analytical methods and driving innovation in food science.http://www.sciencedirect.com/science/article/pii/S259015752500183XFlavorConsumer acceptanceCell sensorsTransducersCell immobilization |
| spellingShingle | Mahmoud Said Rashed Esraa A. Abdelkarim Tamer Elsamahy Mabrouk Sobhy Hany S. El-Mesery Ali Salem Advances in cell-based biosensors: Transforming food flavor evaluation with novel approaches Food Chemistry: X Flavor Consumer acceptance Cell sensors Transducers Cell immobilization |
| title | Advances in cell-based biosensors: Transforming food flavor evaluation with novel approaches |
| title_full | Advances in cell-based biosensors: Transforming food flavor evaluation with novel approaches |
| title_fullStr | Advances in cell-based biosensors: Transforming food flavor evaluation with novel approaches |
| title_full_unstemmed | Advances in cell-based biosensors: Transforming food flavor evaluation with novel approaches |
| title_short | Advances in cell-based biosensors: Transforming food flavor evaluation with novel approaches |
| title_sort | advances in cell based biosensors transforming food flavor evaluation with novel approaches |
| topic | Flavor Consumer acceptance Cell sensors Transducers Cell immobilization |
| url | http://www.sciencedirect.com/science/article/pii/S259015752500183X |
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