6533b851fe1ef96bd12aa02e
RESEARCH PRODUCT
Biosensors Applied to Quantification of Ethanol in Beverages
Jorge A. SaraivaEva M. SantosVoster MuchenjeCarlos A. PintoJosé M. LorenzoPaulo Es MunekataFrancisco J. Barbasubject
chemistry.chemical_compoundEthanolChemistryEthanol contenttechnology industry and agricultureElectrochemical biosensorContext (language use)macromolecular substancesBiochemical engineeringBiosensordescription
Abstract The quality control in the processing of alcoholic beverages is major concern for producers and regulatory agencies, particularly for ethanol content which is mandatory in the label of alcoholic beverages in many countries. The use of biosensors can be of great interest in this context that usually requires laborious and costly protocols. Biosensors are composed by two principal components: the biological recognition element and the transducer. Particularly for ethanol evaluation, the use of alcohol dehydrogenase (ADH) or oxidase (AOX) is commonly reported in the literature which allowed the production of optical and electrochemical biosensors. These biosensors can aid in the determination of beverage adulteration, adequate use of tax regulation and even in beverages with religious requirements (e.g., halal). In recent years, the creation of ethanol biosensors based in nanostructures as carbon nanotube have gained more attention due to production of simple, fast, and highly sensible devices with elevated electrochemical stability and biocompatibility.
| year | journal | country | edition | language |
|---|---|---|---|---|
| 2019-01-01 |