Foods 2018, 7, 168 8 of 20

Figure 6. (A) Schematic representation of an ethylene chemoresistive sensor. Mixture of a Cu (I)

complex and single-walled carbon nanotubes (SWNTs) were drop-cast between gold electrodes. When
ethylene binds to the mixture, resistance changes. (Reproduced with permission from Reference [28]).
(B) Dual-channel catalytic-biosensor. Acetaldehyde (AcAl) generated by fruit diffuses through the gas
phase to biosensor cells (AIR CHO-SEAP) genetically engineered to express the Aspergillus nidulans-derived
transactivator AlcR that, in the presence of acetaldehyde, activates its cognate promoter PAIR, driving
expression of the reporter gene SEAP (AIRCHO-SEAP cells). Ethylene is oxidized to acetaldehyde on
PdCl2 with Cu+ based on the Wacker process. The generated acetaldehyde is captured by AIR CHO-SEAP
and converted into SEAP expression, measured as a colorimetric signal (reproduced with permission
from Reference [78]).

Figure 7. (A) Volatile organic compounds (VOC) that could accumulate in the presence of fruits and
vegetables (reproduced with permission from Reference [79]); (B) VOC freshness indicator in guava
packaging (reproduced with permission from Reference [80]).

4. Biosensors in Food Analysis

The need for simple, rapid, and field-portable analytical methods has boosted development of
biosensors for food analysis. The integration of biomolecules, such as enzymes, immunosystems,
tissues, organelles, or whole cells, with a variety of transduction methods, such as electrical,