A new formaldehyde optical sensor: detecting milk adulteration

A sensor consisting of an optical fibre with the exposed tip coated with the polyoxometalate salt [(C4H9)4N]4H[PMo10V2O40], specially designed to be insoluble in water, which UV-Vis spectrum changed in contact with formaldehyde, is presented. The sensor limit of detection for formaldehyde was 0.2 mg L-1, and the limit of quantification was 0.6 mg L-1, which were close to the conventional spectrophotometric method values of 0.2 mg L-1 and 0.5 mg L-1, respectively, and lower than the tolerable limit for ingested food. The sensor was tested for formaldehyde quantification in milk, as its deliberate addition is a matter of concern. The results obtained analysing formaldehyde in milk samples by the optical sensor and by the conventional method were not statistically different (α = 0.05).publishe

Paper-based microfluidic devices for food adulterants: Cost-effective technological monitoring systems

Financiado para publicación en acceso aberto: Universidade de Vigo/CISUGAnalytical sciences have witnessed emergent techniques for efficient clinical and industrial food adulterants detection. In this review, the contributions made by the paper-based devices are highlighted for efficient and rapid detection of food adulterants and additives, which is the need of the hour and how different categories of techniques have been developed in the past decade for upgrading the performance for point-of-care testing. A simple strategy with an arrangement for detecting specific adulterants followed by the addition of samples to obtain well-defined qualitative or quantitative signals for confirming the presence of target species. The paperbased microfluidics-based technology advances and prospects for food adulterant detection are discussed given the high-demand from the food sectors and serve as a valued technology for food researchers working in interdisciplinary technological frontiers.Vision Group on Science and Technology, Government of Karnataka | Ref. KSTePS/ VGST/SMYSR-2016–17/GRD-595/2017–18Vision Group on Science and Technology, Government of Karnataka | Ref. KSTePS/VGSTRGS/F/GRD No.711/2017–18Science and Engineering Research Board (SERB), Department of Science and Technology, Govt of India | Ref. CRG/2020/00306

Electronic noses and tongues to assess food authenticity and adulteration

[EN] Background: There is a growing concern for the problem of food authenticity assessment (and hence the detection of food adulteration), since it cheats the consumer and can pose serious risk to health in some instances. Unfortunately, food safety/integrity incidents occur with worrying regularity, and therefore there is clearly a need for the development of new analytical techniques. Scope and approach: In this review, after briefly commenting the principles behind the design of electronic noses and electronic tongues, the most relevant contributions of these sensor systems in food adulteration control and authenticity assessment over the past ten years are discussed. It is also remarked that future developments in the utilization of advanced sensors arrays will lead to superior electronic senses with more capabilities, thus making the authenticity and falsification assessment of food products a faster and more reliable process. Key findings and conclusions: The use of both types of e-devices in this field has been steadily increasing along the present century, mainly due to the fact that their efficiency has been significantly improved as important developments are taking place in the area of data handling and multivariate data analysis methods. (C) 2016 Elsevier Ltd. All rights reserved.Peris Tortajada, M.; Escuder Gilabert, L. (2016). Electronic noses and tongues to assess food authenticity and adulteration. Trends in Food Science and Technology. 58:40-54. doi:10.106/j.tifs.2016.10.014S40545

Parametric analysis of wax printing technique for fabricating microfluidic paper-based analytic devices (µPAD) for milk adulteration analysis

Accurate prediction of hydrophobic–hydrophilic channel barriers is essential in the fabrication of paper-based microfluidic devices. This research presents a detailed parametric analysis of wax printing technique for fabricating µPADs. Utilizing commonly used Grade 1 filter paper, experimental results show that the wax spreading in the paper porous structure depends on the initially deposited wax line thickness, a threshold melting temperature and melting time. Initial width of the printed line has a linear relationship with the final width of the barrier; however, a less pronounced effect of temperature was observed. Based on the spreading behavior of the molten wax at different parameters, a generalized regression model has been developed and validated experimentally. The developed model accurately predicts wax spreading in Whatman filter paper: a non-uniform distribution of pores and fibers. Finally, tests were carried out for calorimetric detection of commonly used adulterants present in milk samples

E-Tongues/Noses Based on Conducting Polymers and Composite Materials: Expanding the Possibilities in Complex Analytical Sensing

Conducting polymers (CPs) are extensively studied due to their high versatility and electrical properties, as well as their high environmental stability. Based on the above, their applications as electronic devices are promoted and constitute an interesting matter of research. This review summa- rizes their application in common electronic devices and their implementation in electronic tongues and noses systems (E-tongues and E-noses, respectively). The monitoring of diverse factors with these devices by multivariate calibration methods for different applications is also included. Lastly, a critical discussion about the enclosed analytical potential of several conducting polymer-based devices in electronic systems reported in literature will be offered

Non-destructive Detection of Food Adulteration to Guarantee Human Health and Safety

The primary objective of this review is to critique the basic concepts of non-destructive detection of food adulteration and fraud which collectively represent a tremendous annual financial loss worldwide and a major cause of human disease. The review covers the principles of the analytical instrumentation used for the non-destructive detection of food adulteration. Examples of practical applications of these methods for the control of food adulteration are provided and a comparative analysis of the advantages and disadvantages of instrumental methods in food technology are critiqued.Целью данного обзора является критическое рассмотрение основных понятий неразрушающего выявления фальсификации и подделки продуктов питания, которые в целом вызывают огромные ежегодные финансовые убытки во всем мире и являются одной из основных причин заболеваний человечества. Материалы и методы. Литература, указанная в данном обзоре, была получена в результате поиска библиографической информации в CAB abstracts, AGRICOLA, SciFinder Scholar, Modern Language Association (MLA), American Psychological Association (APA), OECD / EEA database по инструментам, которые используются для экологической политики и управления природными ресурсами, и Web of Science.Результаты и обсуждение. Фальсификация пищевых продуктов означает преднамеренное, обманное добавление посторонних, нестандартных или дешевых ингредиентов в продукты, или разбавление или удаление некоторых ценных ингредиентов с целью увеличения прибыли. В современных условиях производители стремятся увеличить выпуск своей продукции зачастую путем изготовления и продажи некачественных и фальсифицированных продуктов.“Неразрушающее выявление фальсификации пищевых продуктов” означает анализ образца и его существенных признаков без изменения физических и химических свойств образца. Повышение качества и безопасности пищевых продуктов путем разработки научных методов обнаружения фальсификации является главным условием для поддержания здоровья потребителей. Точная объективная оценка качества и выявление фальсификации пищевых продуктов представляется важнейшей целью пищевой промышленности. В связи с совершенствованием технологии фальсификации продуктов важно быть в курсе современных, самых точных методов контроля их фальсификации. С этой целью данный обзор рассматривает основные понятия выявления фальсификации продуктов питания, принципы устройств и возможные практические применения современных методов неразрушающего выявления фальсификации продуктов питания; сравнительный анализ преимуществ и недостатков инструментальных методов, используемых в пищевых технологиях. Каждый из рассмотренных методов обсуждается с точки зрения возможных различных консистенций продуктов – газов (свободного пространства вокруг продукта), свободно текущих жидкостей (соков), мутных и вязких жидкостей (меда как продукта растительного происхождения, растительных масел) и интактных продуктов (фруктов и овощей).Выводы. Результаты, освещенные в обзоре, рекомендуется использовать при контроле качества и безопасности пищевых продуктов.Метою даного огляду є критичний розгляд основних понять неруйнівного виявлення фальсифікації і підробки продуктів харчування, які в цілому викликають величезні щорічні фінансові збитки у всьому світі і є однією з основних причин захворювань людства. Матеріали і методи. Література, зазначена в даному огляді, була отримана в результаті пошуку бібліографічної інформації в in CAB abstracts, AGRICOLA, SciFinder Scholar, Modern Language Association (MLA), American Psychological Association (APA), OECD/EEA database щодо інструментів, які використовуються для екологічної політики та управління природними ресурсами, та Web of Science. Результати та обговорення. Фальсифікація харчових продуктів означає умисне, облудне додавання сторонніх, нестандартних або дешевих інгредієнтів в продукти, або розбавлення чи видалення деяких цінних інгредієнтів з метою збільшення прибутків. У сучасних умовах виробники прагнуть збільшити випуск своєї продукції найчастіше шляхом виготовлення та продажу неякісних та фальсифікованих продуктів. “Неруйнівне виявлення фальсифікації харчових продуктів” означає аналіз зразка і його істотних ознак без зміни фізичних і хімічних властивостей зразка. Підвищення якості та безпеки харчових продуктів шляхом розробки наукових методів виявлення фальсифікації є головною умовою для підтримки здоров’я споживачів. Точна об’єктивна оцінка якості і виявлення фальсифікації харчових продуктів представляється найважливішою метою харчової промисловості. У зв’язку з удосконаленням технології фальсифікації продуктів важливо бути в курсі сучасних, найбільш точних методів контролю їх фальсифікації. З цією метою даний огляд розглядає основні поняття виявлення фальсифікації продуктів харчування, принципи пристроїв і можливі практичні застосування сучасних методів неруйнівного виявлення фальсифікації продуктів харчування; порівняльний аналіз переваг і недоліків інструментальних методів, що застосовуються в харчових технологіях. Кожен з розглянутих методів обговорюється з точки зору можливих різних консистенцій продуктів - газів (вільного простору навколо продукту), вільно текучих рідин (соків), каламутних та в'язких рідин (меду як продукту рослинного походження, рослинних масел) і інтактних продуктів (фруктів і овочів). Висновки. Результати, висвітлені в огляді, рекомендується використовувати під час контролю якості та безпеки харчових продуктів

Developments in nanoparticles for use in biosensors to assess food safety and quality

The following will provide an overview on how advances in nanoparticle technology have contributed towards developing biosensors to screen for safety and quality markers associated with foods. The novel properties of nanoparticles will be described and how such characteristics have been exploited in sensor design will be provided. All the biosensor formats were initially developed for the health care sector to meet the demand for point-of-care diagnostics. As a consequence, research has been directed towards miniaturization thereby reducing the sample volume to nanolitres. However, the needs of the food sector are very different which may ultimately limit commercial application of nanoparticle based nanosensors. © 2014 Elsevier Ltd

DETERMINING THE QUALITY OF PASTEURISED AND HOMOGENISED COW MILK USING MICROWAVE SENSORS

More than 6 billion people worldwide consume milk and milk products and this number is rapidly growing every year (FAO, 2015a), there are numerous occurrences where the milk quality was below acceptable standards causing severe health hazards among consumers including young children. The aim of this research work is to design and develop a novel, microwave spectroscopy, approach for determination of overall quality of milk. In particular, this quality determination of milk products was achieved by identification of deterioration or spoilage of milk over time, classification of the milk product based on composition (e.g. fat content), in addition to the contamination (e.g. adulteration due to presence of detergents, urea). An extensive literature review was carried out to establish the scope of the PhD work and in order to achieve the objectives. Current advancements were studied along with the traditional methods of milk quality testing to identify the key areas where further development can take place to enable the quality control of milk products outside the laboratory premises. This work addresses the drawbacks in currently employed methodologies and attempts to overcome or minimize their overall limiting effect. The application of this sensor system is aimed within the milk supply-chain hierarchy after the production at dairy plants and before sale to allow easy and real-time quality testing. The dielectric property tests were conducted to produce unique spectral signatures for three mainly consumed categories of fresh milk; whole milk, semi-skimmed milk and skimmed milk bought from a supermarket over a period of a week, which served to build a reference database. Based on these spectral signatures for the three categories of milk, a planar, microwave resonator sensor acting as a fluidic sensor was designed, simulated and fabricated to determine spoilage, classification of milk and identify presence of contamination. This work has achieved distinct results to verify the statement, followed by validation, to serve as a platform for the establishment of a laboratory based prototype model to test overall quality of Milk products, with coefficient of determination R2 ≥ 0.95 in all experimental measurements