Collecting internal data
It is not comprehensive to evaluate the quality of food simply by using
its external characteristics, so the nutrient content, microorganisms,
and other substances inside the food also need to be produced as data
sets. Biosensors are low cost and fast, and have been widely used for
food composition testing. Biosensors are composed of two parts, the
biological progenitor and the sensing element [20], the schematic
diagram of its components is shown in Figure 1(C). The biological
element is the receptor of the sensor, while the sensing element is the
transducer that transmits the signal through thermal, electrical or
optical reactions. When a specific bioelement reacts with a specific
analyte, a physicochemical reaction occurs on the sensor surface,
producing a visible output.
According to different detection components, various types of biosensors
have appeared, including Glucose [21], Vitamin C [22], Tyramine
[23, 24, 25], Bisphenol A [26, 27], L-glutamic acid [28],
Aflatoxin [29], etc. Reasonable selection of different types of
biosensors can not only obtain the content of macro elements in food,
but also the content of trace elements and other biologically active
substances.
The biosensor detection method realizes the automatic detection of the
internal components of food, greatly simplifies the tedious steps of
manual detection, and improves the detection efficiency. Therefore,
biosensors have broad application prospects in rapidly generating
training datasets required for predictive models