Recent advances in food-derived nanomaterials applied to biosensing

Food-derived biomaterials have attracted increasing attention due to their renewability, excellent biocompatible and biodegradable properties, tunable solubility, and multi-active binding sites for introducing novel functionalities. As the three major food biomaterials, polysaccharides, lipids, and proteins from diverse natural sources are environmentally friendly and possess potential functions for emerging applications. Food-derived nanomaterials can be obtained from one or more types of food biomaterials or the combination of various biopolymers by many manufacturing methods. Applications of food-derived nanomaterials or bionanocomposites to biosensing are current research trends owing to their new optical, catalytic, and structural functionalities. This review provides a broad overview of the functional properties of food-derived nanomaterials, the preparation techniques for creating food-derived nanomaterials, and their potential applications for biosensing. Moreover, the major challenges and future perspectives of this fast-growing field are also highlighted. (C) 2020 Elsevier B.V. All rights reserved.