The role of DNA-based biosensors in species identification for food authenticity assessment

The increasing incidence of fraud demands for new robust methods to assess food authenticity. Over the past decades, biosensors have emerged as practical testing devices with exponential growth in diverse research fields. Their numerous advantages have contributed to their implementation in the food sector, with applications ranging from the identification of pathogens, chemical compounds and allergens to spoilage detection and Genetically Modified Organisms (GMO) identification in various food products. This review explores the development of DNA-based biosensors for food authenticity assessment with a focus on species identification. The role and versatility of nucleic acids as analytes and biorecognition elements are discussed, and the available conventional methods are presented. The main transducing principles involved in biosensing, and the use of nanomaterials are briefly introduced. The application of various DNA-based biosensors over the last decade is shown, highlighting the main innovations and how these have contributed to the improvement of their performance. The final section addresses how different technologies can influence biosensor manufacturing and optimization, so these can become established rapid on-site testing devices used to assess food authenticity. In the food sector, little research has been carried out in food authenticity regarding biosensors. The development of these devices is mainly aimed at species identification in meat and derived products, although other equally relevant products should be targeted. Several recent technological advances have been successfully integrated into biosensors and must be further explored to promote the establishment of these devices in food authenticity assessment.