Biosensors in Fermented Food Systems: From Process Monitoring to Quality and Safety Assessment
Food and Bioprocess Technology, cilt.19, sa.9, 2026 (SCI-Expanded, Scopus)
- Yayın Türü: Makale / Derleme
- Cilt numarası: 19 Sayı: 9
- Basım Tarihi: 2026
- Doi Numarası: 10.1007/s11947-026-04552-2
- Dergi Adı: Food and Bioprocess Technology
- Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus, Compendex, Food Science & Technology Abstracts, INSPEC, Academic Search Ultimate (EBSCO), Natural Science Collection (ProQuest), Engineering Source (EBSCO), Materials Science & Engineering Collection (ProQuest), Technology Collection (ProQuest)
- Anahtar Kelimeler: Biosensors, Fermented foods, Food quality, Food safety, Metabolite detection, Volatile compounds
- Dokuz Eylül Üniversitesi Adresli: Evet
Özet
Fermented foods are complex biological systems in which microbial activity governs both desirable product formation and potential spoilage processes. Ensuring product quality, safety, and consistency, therefore, requires rapid and reliable monitoring throughout fermentation and storage. Although conventional analytical methods provide accurate results, they are often limited by lengthy procedures, high costs, and laboratory-based requirements. Thus, biosensors have emerged as promising alternatives for real-time and on-site monitoring in fermented food systems. This review provides a comprehensive overview of biosensor applications in fermented foods, focusing on microbial monitoring, metabolite detection, and quality and freshness assessment. Various biosensor platforms, including electrochemical, optical, enzyme-based, and electronic nose/tongue systems, are discussed in terms of their operating principles and applications in complex food matrices. The review also critically examines current challenges associated with biosensor implementation, including matrix interference, limited stability and reproducibility, and the lack of standardized validation protocols. Furthermore, recent advances in nanotechnology, artificial intelligence, and digital monitoring systems are highlighted as important drivers of next-generation biosensing technologies. Consequently, biosensor-based approaches offer considerable potential for improving real-time quality control, food safety, and process management in fermented food systems, while supporting more efficient and sustainable food production strategies.