Application of Electrochemical Biosensors in Fermentation

Advances in nanostructured material-based non-enzymatic electrochemical glucose sensors

Non-enzymatic electrochemical sensors that use functional materials to directly catalyze glucose have shown great promise in diabetes management, food control, and bioprocess inspection owing to the advantages of high sensitivity, long-term stability, and low cost. Recently, in order to produce enhanced electrochemical behavior, significant efforts have been devoted to the preparation of functional materials with regular nanostructure, as it provides high specific surface area and well-defined strong active sites for electrochemical sensing. However, the structure-performance correlation in this field has not been reviewed thoroughly in the literature. This review aims to present a comprehensive report on advanced zero- to three-dimensional nanostructures based on the geometric feature and to discuss in depth their structural effects on enzyme-free electrochemical detection of glucose. It starts by illustrating the sensing principles of nanostructured materials, followed by a detailed discussion on the structural effects related to the features of each dimension. The structure-performance correlation is explored by comparing the performance derived from diverse dimensional architectures, which is beneficial for the better design of regular nanostructure to achieve efficient enzyme-free sensing of glucose. Finally, future directions of non-enzymatic electrochemical glucose sensors to solve emerging challenges and further improve the sensing performance are also proposed.

Progress in Electrochemical (Bio)Sensors for Monitoring Wine Production

Electrochemical sensors and biosensors have been proposed as fast and cost effective analytical tools, meeting the robustness and performance requirements for industrial process monitoring. In wine production, electrochemical biosensors have proven useful for monitoring critical parameters related to alcoholic fermentation (AF), malolactic fermentation (MLF), determining the impact of the various technological steps and treatments on wine quality, or assessing the differences due to wine age, grape variety, vineyard or geographical region. This review summarizes the current information on the voltamperometric biosensors developed for monitoring wine production with a focus on sensing concepts tested in industry-like settings and on the main quality parameters such as glucose, alcohol, malic and lactic acids, phenolic compounds and allergens. Recent progress featuring nanomaterial-enabled enhancement of sensor performance and applications based on screen-printed electrodes is emphasized. A case study presents the monitoring of alcoholic fermentation based on commercial biosensors adapted with minimal method development for the detection of glucose and phenolic compounds in wine and included in an automated monitoring system. The current challenges and perspectives for the wider application of electrochemical sensors in monitoring industrial processes such as wine production are discussed.