Gases in Food Production and Monitoring: Recent Advances in Target Chemiresistive Gas Sensors

Abstract

The rapid development of the human population has created demand for an increase in the production of food in various fields, such as vegetal, animal, aquaculture, and food processing. This causes an increment in the use of technology related to food production. An example of this technology is the use of gases in the many steps of food treatment, preservation, processing, and ripening. Additionally, gases are used across the value chain from production and packaging to storage and transportation in the food and beverage industry. Here, we focus on the long-standing and recent advances in gas-based food production. Although many studies have been conducted to identify chemicals and biological contaminants in foodstuffs, the use of gas sensors in food technology has a vital role. The development of sensors capable of detecting the presence of target gases such as ethylene (C2H4), ammonia (NH3), carbon dioxide (CO2), sulfur dioxide (SO2), and ethanol (C2H5OH) has received significant interest from researchers, as gases are not only used in food production but are also a vital indicator of the quality of food. Therefore, we also discuss the latest practical studies focused on these gases in terms of the sensor response, sensitivity, working temperatures, and limit of detection (LOD) to assess the relationship between the gases emitted from or used in foods and gas sensors. Greater interest has been given to heterostructured sensors working at low temperatures and flexible layers. Future perspectives on the use of sensing technology in food production and monitoring are eventually stated. We believe that this review article gathers valuable knowledge for researchers interested in food sciences and sensing development.

Keywords

• gases in food
• food quality
• carbon monoxide
• ethylene
• oxygen
• ammonia