Starch-Based Electrochemical Sensors and Biosensors: A Review
- PMID: 40479473
- PMCID: PMC9510496
- DOI: 10.1007/s44174-022-00012-5
Starch-Based Electrochemical Sensors and Biosensors: A Review
Abstract
Natural green compounds for sensor modification (binders) are challenging in electrochemistry. Starch is a carbohydrate biopolymer that has been used extensively in the development of biomaterials for the food industry due to its ability to impart textural characteristics and provide gelling or film formation. In particular, the excellent film-forming characteristics have been used for the development of new surface modifying architectures for electrodes. Here, we highlight a very comprehensive overview of the properties of interest of various types of starch in conjunction with (bio)materials in the chemical modification of sensors and biosensors. Throughout the review, we first give an introduction to the extraction, applications, and properties of starches followed by an overview of the prospects and their possible applications in electrochemical sensors and biosensors. In this context, we discuss some important characteristics of starches and different strategies of their film formation with an emphasis on their role in the development of electrochemical sensors and biosensors highlighting their main contributions to enhancing the performance of these devices and their applications in environmental and clinical samples.
Keywords: Biosensors; Modified electrodes; Natural polymer; Sensors; Starch.
© The Author(s), under exclusive licence to Springer Science+Business Media, LLC 2022. Springer Nature or its licensor holds exclusive rights to this article under a publishing agreement with the author(s) or other rightsholder(s); author self-archiving of the accepted manuscript version of this article is solely governed by the terms of such publishing agreement and applicable law.
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