Fluorescence‐based quantitative platform for ultrasensitive food allergen detection: From immunoassays to DNA sensors

Abstract Food allergies are global health issue with an increasing prevalence that affect food safety; hence, food allergen detection, labeling, and management are considered to be important priorities in the food industry. In this critical review, we provide a comprehensive overview of several fluorescence‐based platforms based on different biorecognition ligands, such as antibodies, DNA, aptamers, and cells, for food allergen quantification. Traditional analytical methods are generally unsuitable for food manufacturers to accomplish the real‐time identification of food allergens in food products. Therefore, it is important to develop simple, rapid, inexpensive, accurate, and sensitive methods to improve user accessibility. A fluorescence‐based quantitative platform provides an excellent detection platform for food allergens because of its high sensitivity. This review summarizes the traditional antibody‐based fluorescent techniques for food allergen detection, such as the time‐resolved fluoroimmunoassay , immunofluorescence imaging, fluorescence enzyme‐linked immune sorbent assay, flow injection fluoroimmunoassay, and fluorescence immunosensors. However, these methods suffer from disadvantages such as the significant rate of false‐positive and false‐negative results due to antibody cross‐reactivity with nontarget food components in the complex food matrix and epitope degradation during food processing. Hence, different types of fluorescence‐based immunoassays are suitable for standardization and quantification of allergens in fresh foods. In addition, we summarize new fluorescence‐based quantitative platforms, including fluorescence genosensors, fluorescence cell sensors, and fluorescence aptamer sensors. With the advantages of high sensitivity and simple operation, fluorescence biosensors will have great potential in the future and could provide portable methods for multiallergen real‐time detection in complex food systems.