Electrochemiluminescence Sensing for Food Freshness Detection

Siting Wu; Juan He; Wen Li; Wenling Gu

doi:10.53941/nenp.2026.100007

Abstract

Food freshness is a critical indicator for assessing product quality and safety, intricately linked to nutritional value, sensory attributes, and consumer confidence. As global food supply chains expand and consumption patterns evolve, the demand for rapid and accurate food freshness assessment has become increasingly urgent. To address these challenges, recent research has turned to electrochemiluminescence (ECL) as an alternative detection strategy. ECL generates excited species through electrochemical reactions, offering distinct advantages in food analysis, including high sensitivity, low background noise, and straightforward visual readout. Although the broader applications of ECL-based sensing have been extensively reviewed, its specific utility in food freshness evaluation has received comparatively little attention. In this review, we provide an overview of the latest advancements in ECL for food freshness monitoring. ECL sensors demonstrate significant potential for detecting a broad range of analytes associated with food freshness, including biogenic amines, adenosine triphosphate and its degradation products, and volatile gas molecules. We further highlight engineering strategies that enhance the sensitivity and specificity of ECL-based detection technologies. Finally, the challenges and prospects for using ECL in food freshness detection are discussed.

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