Advanced spectroscopy techniques for the detection of gluten in food.

In this review article we report some of the most recent optical methodologies described for the detection of gluten. In particular, we show three different approaches that allow an easy and high sensitive detection of toxic prolamines in food for celiac patients. The first methodology is based on the use of a chip of porous silicon on which a protein that recognizes gliadin has been immobilized. The second methodology describes a fluorescence biosensor for gluten based on the phenomenon of resonance energy transfer that happen between donor and acceptor molecules. Finally, a method based on fluorescence correlation spectroscopy that allows the detection of gluten even if it is present at very low concentration in food for celiac patients is reported.