from days to hours or even minutes (Fuertes et al. 2016). These nanomaterials are
used in the detection of molecules, gases, and microorganisms and detection by
surface-enhanced Raman spectroscopy (SERS) (Duncan 2011); nanosensors in raw
bacon packaging for detecting oxygen (Mills 2005); electronic tongue for inclusion
in food packaging consisting of an array of nanosensors extremely sensitive to gases
released by spoiled food, giving a clear and visible sign if the food is fresh or not
(Bowles and Lu 2014); use of fluorescent nanoparticles to detect pathogens and
toxins in food (Burris and Stewart 2012), for example, detection of pathogenic
bacteria in food (S. typhimurium, Shigella flexneri, and E. coli O157:H7), based
on functionalized quantum dots coupled with immunomagnetic separation in milk
and apple juice (Burris and Stewart 2012); nanosensors to detect temperature
changes (Iliadis and Ali 2011; Lee et al. 2011), where food companies like Kraft
Foods are incorporating nanosensors that detect the profile of a food consumer (likes
and dislikes), allergies, and nutritional deficiencies (Meetoo 2011); nanosensors for
the detection of organophosphate pesticide residues in food (Liu et al. 2008),
nanosensors to detect humidity or temperature changes due to moisture (Zhang
et al. 2010), sensor for detecting E. coli in a food sample, by measuring and detecting
scattering of light by cellular mitochondria (Horner et al. 2006); biosensor for
instantly detecting Salmonella in foods (Fu et al. 2008) and sensor to detect CO 2
as a direct indicator of the quality of the food (Puligundla et al. 2012); and biosensor
for the detection of the pathogen-food, Bacillus cereus (Pal et al. 2007).
Scientists at Kraft, as well as at Rutgers University, are working on nanoparticle
film concentration and another packaging with embedded sensors that will detect
food pathogens. Called “electronic tongue” technology, the sensors can detect substances in parts per trillion and would trigger a color change in the packaging to alert
the consumer if a food has become contaminated or if it has begun to spoil
(Anonymous 2004).
The intelligent packaging (IP) incorporating nanosensors will have great benefits
for the food industry. This NM in the form of tiny chips invisible to the human eye is
embedded in food or in containers, for use as electronic bar code, which allows for
the monitoring of food in all its phases (production, processing, distribution, and
consumption) (Fuertes et al., 2016). Communication between NMs is a promising
technology that ensures the development of new devices capable of performing basic
and simple tasks at nanolevel (computing, data storage, detection, and triggering).
The nanosensors have a limited field of measurement; therefore, the development of
the wireless nanosensor networks (WNSNs) is essential for the IP industry. developing nanosensors.
One major drawback is the limited energy that can be stored in a nanosensor
speck in contrast to the energy required by the device to communicate. Recently,
novel collecting energy mechanisms have been proposed to replenish energy stored
in nanodevices. With these mechanisms, WNSNs can overcome the bottleneck and
even have infinite life (perpetual WNSNs). For now, the limitations of size and
power of nanodevices limit the applicability of wireless communication.
One of the most recent alternatives is based on the use of graphene, a
nanomaterial of one atom thickness, which was first obtained experimentally in
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H. V. Raghu et al.
used in the detection of molecules, gases, and microorganisms and detection by
surface-enhanced Raman spectroscopy (SERS) (Duncan 2011); nanosensors in raw
bacon packaging for detecting oxygen (Mills 2005); electronic tongue for inclusion
in food packaging consisting of an array of nanosensors extremely sensitive to gases
released by spoiled food, giving a clear and visible sign if the food is fresh or not
(Bowles and Lu 2014); use of fluorescent nanoparticles to detect pathogens and
toxins in food (Burris and Stewart 2012), for example, detection of pathogenic
bacteria in food (S. typhimurium, Shigella flexneri, and E. coli O157:H7), based
on functionalized quantum dots coupled with immunomagnetic separation in milk
and apple juice (Burris and Stewart 2012); nanosensors to detect temperature
changes (Iliadis and Ali 2011; Lee et al. 2011), where food companies like Kraft
Foods are incorporating nanosensors that detect the profile of a food consumer (likes
and dislikes), allergies, and nutritional deficiencies (Meetoo 2011); nanosensors for
the detection of organophosphate pesticide residues in food (Liu et al. 2008),
nanosensors to detect humidity or temperature changes due to moisture (Zhang
et al. 2010), sensor for detecting E. coli in a food sample, by measuring and detecting
scattering of light by cellular mitochondria (Horner et al. 2006); biosensor for
instantly detecting Salmonella in foods (Fu et al. 2008) and sensor to detect CO 2
as a direct indicator of the quality of the food (Puligundla et al. 2012); and biosensor
for the detection of the pathogen-food, Bacillus cereus (Pal et al. 2007).
Scientists at Kraft, as well as at Rutgers University, are working on nanoparticle
film concentration and another packaging with embedded sensors that will detect
food pathogens. Called “electronic tongue” technology, the sensors can detect substances in parts per trillion and would trigger a color change in the packaging to alert
the consumer if a food has become contaminated or if it has begun to spoil
(Anonymous 2004).
The intelligent packaging (IP) incorporating nanosensors will have great benefits
for the food industry. This NM in the form of tiny chips invisible to the human eye is
embedded in food or in containers, for use as electronic bar code, which allows for
the monitoring of food in all its phases (production, processing, distribution, and
consumption) (Fuertes et al., 2016). Communication between NMs is a promising
technology that ensures the development of new devices capable of performing basic
and simple tasks at nanolevel (computing, data storage, detection, and triggering).
The nanosensors have a limited field of measurement; therefore, the development of
the wireless nanosensor networks (WNSNs) is essential for the IP industry. developing nanosensors.
One major drawback is the limited energy that can be stored in a nanosensor
speck in contrast to the energy required by the device to communicate. Recently,
novel collecting energy mechanisms have been proposed to replenish energy stored
in nanodevices. With these mechanisms, WNSNs can overcome the bottleneck and
even have infinite life (perpetual WNSNs). For now, the limitations of size and
power of nanodevices limit the applicability of wireless communication.
One of the most recent alternatives is based on the use of graphene, a
nanomaterial of one atom thickness, which was first obtained experimentally in
118
H. V. Raghu et al.