Chemical antifouling strategies in sensors for food analysis: A review

Abstract

AbstractSurface biofouling induced by the undesired nonspecific adsorption of foulants (e.g., coexisting proteins and cells) in food matrices is a major issue of sensors for food analysis, hindering their reliability and accuracy of sensing. This issue can be addressed by developing antifouling strategies to prevent or alleviate nonspecific binding. Chemical antifouling strategies involve the use of chemical modifiers (i.e., antifouling materials) to strongly hydrate the surface and reduce surface biofouling. Through appropriate immobilization approaches, antifouling materials can be tethered onto sensors to form antifouling surfaces with well‐ordered structures, balanced surface charges, and appropriate surface density and thickness. A rational antifouling surface can reduce the matrix effect, simplify sample pretreatment, and improve analytical performance. This review summarizes recent developments in chemical antifouling strategies in sensing. Surface antifouling mechanisms and common antifouling materials are described, and factors that may influence the antifouling effects of antifouling surfaces and approaches incorporating antifouling materials onto sensing surfaces are highlighted. Moreover, the specific applications of antifouling sensors in food analysis are introduced. Finally, we provide an outlook on future developments in antifouling sensors for food analysis.