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Americo da Silva T, Acuña Caldeira Juncá M, Braunger ML, Riul A, Fernandes Barbin D. Application of a microfluidic electronic tongue based on impedance spectroscopy for coconut water analysis. Food Res Int 2024; 187:114353. [PMID: 38763640 DOI: 10.1016/j.foodres.2024.114353] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/18/2023] [Revised: 04/15/2024] [Accepted: 04/17/2024] [Indexed: 05/21/2024]
Abstract
The food industry has grown with the demands for new products and their authentication, which has not been accompanied by the area of analysis and quality control, thus requiring novel process analytical technologies for food processes. An electronic tongue (e-tongue) is a multisensor system that can characterize complex liquids in a fast and simple way. Here, we tested the efficacy of an impedimetric microfluidic e-tongue setup - comprised by four interdigitated electrodes (IDE) on a printed circuit board (PCB), with four pairs of digits each, being one bare sensor and three coated with different ultrathin nanostructured films with different electrical properties - in the analysis of fresh and industrialized coconut water. Principal Component Analysis (PCA) was applied to observe sample differences, and Partial Least Squares Regression (PLSR) was used to predict sample physicochemical parameters. Linear Discriminant Analysis (LDA) and Partial Least Square - Discriminant Analysis (PLS-DA) were compared to classify samples based on data from the e-tongue device. Results indicate the potential application of the microfluidic e-tongue in the identification of coconut water composition and determination of physicochemical attributes, allowing for classification of samples according to soluble solid content (SSC) and total titratable acidity (TTA) with over 90% accuracy. It was also demonstrated that the microfluidic setup has potential application in the food industry for quality assessment of complex liquid samples.
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Affiliation(s)
- Tatiana Americo da Silva
- Department of Food Engineering, School of Food Engineering, University of Campinas (UNICAMP), Rua Monteiro Lobato, 80, Cidade Universitária, Campinas, 13083-862, São Paulo, Brazil
| | - Marina Acuña Caldeira Juncá
- Department of Food Engineering, School of Food Engineering, University of Campinas (UNICAMP), Rua Monteiro Lobato, 80, Cidade Universitária, Campinas, 13083-862, São Paulo, Brazil
| | - Maria Luisa Braunger
- Department of Applied Physics, "Gleb Wataghin" Institute of Physics, University of Campinas (UNICAMP), Rua Bertrand Russell, 599-749, Cidade Universitária, Campinas, 13083-865, São Paulo, Brazil; Centre for Education, Research and Innovation in Energy Environment do IMT Nord Europe, France
| | - Antonio Riul
- Department of Applied Physics, "Gleb Wataghin" Institute of Physics, University of Campinas (UNICAMP), Rua Bertrand Russell, 599-749, Cidade Universitária, Campinas, 13083-865, São Paulo, Brazil.
| | - Douglas Fernandes Barbin
- Department of Food Engineering, School of Food Engineering, University of Campinas (UNICAMP), Rua Monteiro Lobato, 80, Cidade Universitária, Campinas, 13083-862, São Paulo, Brazil.
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Martinez-Velasco JD, Filomena-Ambrosio A, Garzón-Castro CL. Technological tools for the measurement of sensory characteristics in food: A review. F1000Res 2024; 12:340. [PMID: 38322308 PMCID: PMC10844804 DOI: 10.12688/f1000research.131914.1] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Figures] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Accepted: 11/24/2023] [Indexed: 02/08/2024] Open
Abstract
The use of technological tools, in the food industry, has allowed a quick and reliable identification and measurement of the sensory characteristics of food matrices is of great importance, since they emulate the functioning of the five senses (smell, taste, sight, touch, and hearing). Therefore, industry and academia have been conducting research focused on developing and using these instruments which is evidenced in various studies that have been reported in the scientific literature. In this review, several of these technological tools are documented, such as the e-nose, e-tongue, colorimeter, artificial vision systems, and instruments that allow texture measurement (texture analyzer, electromyography, others). These allow us to carry out processes of analysis, review, and evaluation of food to determine essential characteristics such as quality, composition, maturity, authenticity, and origin. The determination of these characteristics allows the standardization of food matrices, achieving the improvement of existing foods and encouraging the development of new products that satisfy the sensory experiences of the consumer, driving growth in the food sector. However, the tools discussed have some limitations such as acquisition cost, calibration and maintenance cost, and in some cases, they are designed to work with a specific food matrix.
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Affiliation(s)
- José D Martinez-Velasco
- Engineering Faculty - Research Group CAPSAB, Universidad de La Sabana, Campus del Puente del Común, Km 7 Autopista Norte de Bogotá, Chia, Cundinamarca, 250001, Colombia
| | - Annamaria Filomena-Ambrosio
- International School of Economics and Administrative Science - Research Group Alimentación, Gestión de Procesos y Servicio de la Universidad de La Sabana Research Group, Universidad de La Sabana, Campus del Puente del Común, Km 7 Autopista Norte de Bogotá, Chía, Cundinamarca, 250001, Colombia
| | - Claudia L Garzón-Castro
- Engineering Faculty - Research Group CAPSAB, Universidad de La Sabana, Campus del Puente del Común, Km 7 Autopista Norte de Bogotá, Chia, Cundinamarca, 250001, Colombia
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3
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Zhang XH, Gu HW, Liu RJ, Qing XD, Nie JF. A comprehensive review of the current trends and recent advancements on the authenticity of honey. Food Chem X 2023; 19:100850. [PMID: 37780275 PMCID: PMC10534224 DOI: 10.1016/j.fochx.2023.100850] [Citation(s) in RCA: 5] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/13/2023] [Revised: 08/15/2023] [Accepted: 08/26/2023] [Indexed: 10/03/2023] Open
Abstract
The authenticity of honey currently poses challenges to food quality control, thus requiring continuous modernization and improvement of related analytical methodologies. This review provides a comprehensively overview of honey authenticity challenges and related analytical methods. Firstly, direct and indirect methods of honey adulteration were described in detail, commenting the existing challenges in current detection methods and market supervision approaches. As an important part, the integrated metabolomic workflow involving sample processing procedures, instrumental analysis techniques, and chemometric tools in honey authenticity studies were discussed, with a focus on their advantages, disadvantages, and scopes. Among them, various improved microscale extraction methods, combined with hyphenated instrumental analysis techniques and chemometric data processing tools, have broad application potential in honey authenticity research. The future of honey authenticity determination will involve the use of simplified and portable methods, which will enable on-site rapid detection and transfer detection technologies from the laboratory to the industry.
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Affiliation(s)
- Xiao-Hua Zhang
- Department of Chemistry and Chemical Engineering, Hunan Institute of Science and Technology, Yueyang, China
- Henan Key Laboratory of Biomarker Based Rapid-detection Technology for Food Safety, Food and Pharmacy College, Xuchang University, Xuchang, China
| | - Hui-Wen Gu
- College of Chemistry and Environmental Engineering, Yangtze University, Jingzhou, China
| | - Ren-Jun Liu
- Collaborative Innovation Center for Water Pollution Control and Water Safety in Karst Area, College of Chemistry and Bioengineering, Guilin University of Technology, Guilin, China
| | - Xiang-Dong Qing
- Hunan Provincial Key Laboratory of Dark Tea and Jin-hua, College of Materials and Chemical Engineering, Hunan City University, Yiyang, China
| | - Jin-Fang Nie
- Collaborative Innovation Center for Water Pollution Control and Water Safety in Karst Area, College of Chemistry and Bioengineering, Guilin University of Technology, Guilin, China
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4
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Razavi R, Kenari RE. Ultraviolet-visible spectroscopy combined with machine learning as a rapid detection method to the predict adulteration of honey. Heliyon 2023; 9:e20973. [PMID: 37886742 PMCID: PMC10597822 DOI: 10.1016/j.heliyon.2023.e20973] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/28/2023] [Revised: 10/10/2023] [Accepted: 10/12/2023] [Indexed: 10/28/2023] Open
Abstract
Honey is often adulterated with inexpensive and artificial sweeteners. To overcome the time-consuming honey adulteration tests, which require precision, chemicals, and sample preparation, it is needful to develop trustworthy analytical methods to assure its authenticity. In the present study, the potential of ultraviolet-visible spectroscopy (UV-Vis) in predicting the sucrose content was evaluated by using Support Vector Regression (SVR) and Partial Least Square Regression (PLSR). To predict the sucrose content based on diagnostic wavelengths, a Point Spectro Transfer Function (PSTF) was evaluated using Multiple Linear Regression (MLR). For this purpose, the spectra of authentic (n = 12), commercial (n = 12), and adulterated (n = 16) honey samples were recorded. Four distinguished wavelengths from correlation analysis between sucrose content and spectra absorption were 216, 280, 316, and 603 nm. The SVR performed better calibration model than the PLSR estimations (RMSE = 0.97, and R2 = 0.98). The predictive models result revealed that both models had high accuracy for the sucrose content estimation. This study proved that UV-Vis spectroscopy provides an economical alternative for the rapid quantification of adulterated honey samples with sucrose.
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Affiliation(s)
- Razie Razavi
- Department of Food Science and Technology, Sari Agricultural Sciences and Natural Resources University, Sari, Mazandaran, Iran, Postal code: 48181-68984
| | - Reza Esmaeilzadeh Kenari
- Department of Food Science and Technology, Sari Agricultural Sciences and Natural Resources University, Sari, Mazandaran, Iran, Postal code: 48181-68984
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5
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Falk M, Psotta C, Cirovic S, Ohlsson L, Shleev S. Electronic Tongue for Direct Assessment of SARS-CoV-2-Free and Infected Human Saliva-A Feasibility Study. BIOSENSORS 2023; 13:717. [PMID: 37504115 PMCID: PMC10377364 DOI: 10.3390/bios13070717] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/12/2023] [Revised: 06/21/2023] [Accepted: 07/04/2023] [Indexed: 07/29/2023]
Abstract
An electronic tongue is a powerful analytical instrument based on an array of non-selective chemical sensors with a partial specificity for data gathering and advanced pattern recognition methods for data analysis. Connecting electronic tongues with electrochemical techniques for data collection has led to various applications, mostly within sensing for food quality and environmental monitoring, but also in biomedical research for the analyses of different bioanalytes in human physiological fluids. In this paper, an electronic tongue consisting of six electrodes (viz., gold, platinum, palladium, titanium, iridium, and glassy carbon) was designed and tested in authentic (undiluted, unpretreated) human saliva samples from eight volunteers, collected before and during the COVID-19 pandemic. Investigations of 11 samples using differential pulse voltammetry and a principal component analysis allowed us to distinguish between SARS-CoV-2-free and infected authentic human saliva. This work, as a proof-of-principle demonstration, provides a new perspective for the use of electronic tongues in the field of enzyme-free electrochemical biosensing, highlighting their potential for future applications in non-invasive biomedical analyses.
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Affiliation(s)
- Magnus Falk
- Biomedical Science, Faculty of Health and Society, and Biofilms Research Center, Malmö University, 205 06 Malmö, Sweden
| | - Carolin Psotta
- Biomedical Science, Faculty of Health and Society, and Biofilms Research Center, Malmö University, 205 06 Malmö, Sweden
| | - Stefan Cirovic
- Biomedical Science, Faculty of Health and Society, and Biofilms Research Center, Malmö University, 205 06 Malmö, Sweden
| | - Lars Ohlsson
- Biomedical Science, Faculty of Health and Society, and Biofilms Research Center, Malmö University, 205 06 Malmö, Sweden
| | - Sergey Shleev
- Biomedical Science, Faculty of Health and Society, and Biofilms Research Center, Malmö University, 205 06 Malmö, Sweden
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6
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Ropciuc S, Dranca F, Pauliuc D, Oroian M. Honey authentication and adulteration detection using emission - excitation spectra combined with chemometrics. SPECTROCHIMICA ACTA. PART A, MOLECULAR AND BIOMOLECULAR SPECTROSCOPY 2023; 293:122459. [PMID: 36812751 DOI: 10.1016/j.saa.2023.122459] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/26/2022] [Revised: 02/02/2023] [Accepted: 02/04/2023] [Indexed: 06/18/2023]
Abstract
The aim of this study was to evaluate the usefulness of emission-excitation matrices for honey authentication and adulteration detection. For this purpose, 4 types of authentic honeys (tilia, sunflower, acacia and rape) and samples adulterated with different adulteration agents (agave, maple, inverted sugar, corn and rice in different percentages - 5%, 10% and 20%) were analysed. Each honey type and each adulteration agent exhibit unique emission-excitation spectra that can be used for the classification according to the botanical origin and for the detection of adulteration. The principal component analysis clearly separated the rape, sunflower and acacia honeys. The partial least squares - discriminant analysis (PLS-DA) and support vector machines (SVM) were used in a binary mode to separate the authentic honeys from the adulterated ones, and the SVM proved to separate much better than PLS-DA.
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Affiliation(s)
- Sorina Ropciuc
- Faculty of Food Engineering, Stefan cel Mare University of Suceava, Romania
| | - Florina Dranca
- Faculty of Food Engineering, Stefan cel Mare University of Suceava, Romania
| | - Daniela Pauliuc
- Faculty of Food Engineering, Stefan cel Mare University of Suceava, Romania
| | - Mircea Oroian
- Faculty of Food Engineering, Stefan cel Mare University of Suceava, Romania.
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7
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Pérez-González C, Salvo-Comino C, Martín-Pedrosa F, García-Cabezón C, Rodríguez-Méndez ML. Bioelectronic tongue dedicated to the analysis of milk using enzymes linked to carboxylated-PVC membranes modified with gold nanoparticles. Food Control 2023. [DOI: 10.1016/j.foodcont.2022.109425] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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8
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Aslam R, Sharma SR, Kaur J, Panayampadan AS, Dar OI. A systematic account of food adulteration and recent trends in the non-destructive analysis of food fraud detection. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2023. [DOI: 10.1007/s11694-023-01846-3] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/18/2023]
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9
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Evaluation of taste characteristics of chinese rice wine by quantitative description analysis, dynamic description sensory and electronic tongue. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2022. [DOI: 10.1007/s11694-022-01637-2] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
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10
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Lu L, Hu Z, Hu X, Li D, Tian S. Electronic tongue and electronic nose for food quality and safety. Food Res Int 2022; 162:112214. [DOI: 10.1016/j.foodres.2022.112214] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/02/2022] [Revised: 11/02/2022] [Accepted: 11/15/2022] [Indexed: 11/18/2022]
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11
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NADES-modified voltammetric sensors and information fusion for detection of honey heat alteration. Food Control 2022. [DOI: 10.1016/j.foodcont.2022.109144] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
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12
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Yan S, Sun M, Wang X, Shan J, Xue X. A Novel, Rapid Screening Technique for Sugar Syrup Adulteration in Honey Using Fluorescence Spectroscopy. Foods 2022; 11:foods11152316. [PMID: 35954081 PMCID: PMC9368237 DOI: 10.3390/foods11152316] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/01/2022] [Revised: 07/21/2022] [Accepted: 07/27/2022] [Indexed: 12/10/2022] Open
Abstract
The adulteration of honey with different sugar syrups is common and difficult to detect. To ensure fair trade and protect the interests of apiarists, a rapid, simple and cost-effective detection method for adulterants in honey is needed. In this work, fluorescence emission spectra were obtained for honey and sugar syrups between 385 and 800 nm with excitation at 370 nm. We found substantial differences in the emission spectra between five types of honey and five sugar syrups and also found differences in their frequency doubled peak (FDP) intensity at 740 nm. The intensity of the FDP significantly declined (p < 0.01) when spiking honey with ≥10% sugar syrup. To validate this method, we tested 20 adulterant-positive honey samples and successfully identified 15 that were above the limit of detection. We propose that fluorescence spectroscopy could be broadly adopted as a cost-effective, rapid screening tool for sugar syrup adulteration of honey through characterization of emission spectra and the intensity of the FDP.
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Affiliation(s)
- Sha Yan
- College of Food Science and Engineering, Shanxi Agricultural University, Taigu 030801, China;
- Institute of Apiculture Research, Chinese Academy of Agricultural Sciences, Beijing 100093, China; (M.S.); (X.W.)
| | - Minghui Sun
- Institute of Apiculture Research, Chinese Academy of Agricultural Sciences, Beijing 100093, China; (M.S.); (X.W.)
| | - Xuan Wang
- Institute of Apiculture Research, Chinese Academy of Agricultural Sciences, Beijing 100093, China; (M.S.); (X.W.)
| | - Jihao Shan
- Institute of Agro-Products Processing Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100081, China;
| | - Xiaofeng Xue
- Institute of Apiculture Research, Chinese Academy of Agricultural Sciences, Beijing 100093, China; (M.S.); (X.W.)
- Correspondence:
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14
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Monreal-Trigo J, Alcañiz M, Martínez-Bisbal MC, Loras A, Pascual L, Ruiz-Cerdá JL, Ferrer A, Martínez-Máñez R. New bladder cancer non-invasive surveillance method based on voltammetric electronic tongue measurement of urine. iScience 2022; 25:104829. [PMID: 36034216 PMCID: PMC9399275 DOI: 10.1016/j.isci.2022.104829] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/30/2021] [Revised: 06/14/2022] [Accepted: 07/20/2022] [Indexed: 11/08/2022] Open
Abstract
Bladder cancer (BC) is the sixth leading cause of death by cancer. Depending on the invasiveness of tumors, patients with BC will undergo surgery and surveillance lifelong, owing the high rate of recurrence and progression. In this context, the development of strategies to support non-invasive BC diagnosis is focusing attention. Voltammetric electronic tongue (VET) has been demonstrated to be of use in the analysis of biofluids. Here, we present the implementation of a VET to study 207 urines to discriminate BC and non-BC for diagnosis and surveillance to detect recurrences. Special attention has been paid to the experimental setup to improve reproducibility in the measurements. PLSDA analysis together with variable selection provided a model with high sensitivity, specificity, and area under the ROC curve AUC (0.844, 0.882, and 0.917, respectively). These results pave the way for the development of non-invasive low-cost and easy-to-use strategies to support BC diagnosis and follow-up. Bladder cancer (BC) and control urines were studied by voltammetric electronic tongue A PLSDA model was obtained with high sensitivity, specificity, and accuracy (84/88/86) 103/122 BC urines and 7⅝5 control urines were predicted correctly The electronic tongue has the potential for non-invasive BC diagnostics and follow-up
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Lozano-Torres B, Carmen Martínez-Bisbal M, Soto J, Juan Borrás M, Martínez-Máñez R, Escriche I. Monofloral honey authentication by voltammetric electronic tongue: A comparison with 1H NMR spectroscopy. Food Chem 2022; 383:132460. [PMID: 35182878 DOI: 10.1016/j.foodchem.2022.132460] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/29/2021] [Revised: 01/30/2022] [Accepted: 02/11/2022] [Indexed: 11/04/2022]
Abstract
Proton-nuclear-magnetic-resonance-spectroscopy (1H NMR) is the widely accepted reference method for monitoring honey adulteration; however, the need to find cheaper, faster, and more environmentally friendly methodologies makes the voltammetric-electronic-tongue (VET) a good alternative. The present study aims to demonstrate the ability of VET (in comparison with 1H NMR) to predict the adulteration of honey with syrups. Samples of monofloral honeys (citrus, sunflower and heather, assessed by pollen analysis) simulating different levels of adulteration by adding syrups (barley, rice and corn) from 2.5 to 40% (w/w) were analyzed using both techniques. According to the indicators (slope, intercept, regression coefficient-R2, root mean square error of prediction-RMSEP) of the partial-least-squares (PLS) regression models, in general terms, the performance of these models obtained by both techniques was good, with an average error lower than 5% in both cases. These results support the use of VET as a screening technique to easily detect honey adulteration with syrups.
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Affiliation(s)
- Beatriz Lozano-Torres
- Instituto Interuniversitario de Investigación de Reconocimiento Molecular y Desarrollo Tecnológico (IDM), Universitat Politècnica de València - Universitat de València, Camino de Vera s/n, 46022 Valencia, Spain; Unidad Mixta UPV-CIPF de Investigación en Mecanismos de Enfermedades y Nanomedicina, Universitat Politècnica de València, Centro de Investigación Príncipe Felipe, Eduardo Primo Yúfera 3, 46012 Valencia, Spain; CIBER de Bioingeniería, Biomateriales y Nanomedicina (CIBER-BBN). Av. Monforte de Lemos, 3-5. Pabellón 11, Planta 0, 28029 Madrid, Spain; Unidad Mixta de Investigación en Nanomedicina y Sensores. Universitat Politècnica de València - Instituto de Investigación Sanitaria La Fe, Avenida Fernando Abril Martorell 106, Torre A, Planta 6, lab 6.30, 46026 Valencia, Spain
| | - M Carmen Martínez-Bisbal
- Instituto Interuniversitario de Investigación de Reconocimiento Molecular y Desarrollo Tecnológico (IDM), Universitat Politècnica de València - Universitat de València, Camino de Vera s/n, 46022 Valencia, Spain; Unidad Mixta UPV-CIPF de Investigación en Mecanismos de Enfermedades y Nanomedicina, Universitat Politècnica de València, Centro de Investigación Príncipe Felipe, Eduardo Primo Yúfera 3, 46012 Valencia, Spain; CIBER de Bioingeniería, Biomateriales y Nanomedicina (CIBER-BBN). Av. Monforte de Lemos, 3-5. Pabellón 11, Planta 0, 28029 Madrid, Spain; Unidad Mixta de Investigación en Nanomedicina y Sensores. Universitat Politècnica de València - Instituto de Investigación Sanitaria La Fe, Avenida Fernando Abril Martorell 106, Torre A, Planta 6, lab 6.30, 46026 Valencia, Spain; Departamento de Química Física, Universitat de València, C/Doctor Moliner 50, 46100 Burjassot, Valencia, Spain.
| | - Juan Soto
- Instituto Interuniversitario de Investigación de Reconocimiento Molecular y Desarrollo Tecnológico (IDM), Universitat Politècnica de València - Universitat de València, Camino de Vera s/n, 46022 Valencia, Spain; Departamento de Química, Universitat Politècnica de València, Camino de Vera s/n, 46022 Valencia, Spain
| | - Marisol Juan Borrás
- Instituto de Ingeniería de Alimentos Para el Desarrollo, Universitat Politècnica de València, Valencia, Spain
| | - Ramón Martínez-Máñez
- Instituto Interuniversitario de Investigación de Reconocimiento Molecular y Desarrollo Tecnológico (IDM), Universitat Politècnica de València - Universitat de València, Camino de Vera s/n, 46022 Valencia, Spain; Unidad Mixta UPV-CIPF de Investigación en Mecanismos de Enfermedades y Nanomedicina, Universitat Politècnica de València, Centro de Investigación Príncipe Felipe, Eduardo Primo Yúfera 3, 46012 Valencia, Spain; CIBER de Bioingeniería, Biomateriales y Nanomedicina (CIBER-BBN). Av. Monforte de Lemos, 3-5. Pabellón 11, Planta 0, 28029 Madrid, Spain; Unidad Mixta de Investigación en Nanomedicina y Sensores. Universitat Politècnica de València - Instituto de Investigación Sanitaria La Fe, Avenida Fernando Abril Martorell 106, Torre A, Planta 6, lab 6.30, 46026 Valencia, Spain; Departamento de Química, Universitat Politècnica de València, Camino de Vera s/n, 46022 Valencia, Spain
| | - Isabel Escriche
- Instituto de Ingeniería de Alimentos Para el Desarrollo, Universitat Politècnica de València, Valencia, Spain; Departamento de Tecnología de Alimentos (DTA), Universitat Politècnica de València, Valencia, Spain.
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16
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Wójcik S, Ciepiela F, Baś B, Jakubowska M. Deep learning assisted distinguishing of honey seasonal changes using quadruple voltammetric electrodes. Talanta 2022; 241:123213. [PMID: 35030502 DOI: 10.1016/j.talanta.2022.123213] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/02/2021] [Revised: 01/03/2022] [Accepted: 01/04/2022] [Indexed: 10/19/2022]
Abstract
The work presents innovative quadruple disk iridium, platinum, and iridium-platinum voltammetric electrodes with a special design, dedicated to the testing of samples with a complex organic composition. Noble metal wires are tightened in one silver rod, and therefore each of them acts as a single sensor. It was demonstrated that the signals of the iridium-platinum sensor combine the electrode responses constructed from one metal, which increases the possibilities and range of applications of this sensor, and it can be used as an electronic tongue. These single and combined noble metal electrodes were successfully verified to profile the seasonal variability of honey collected from an apiary in Małopolska (voivodeship in Poland). Data obtained by the differential pulse voltammetry, according to the principles of green chemistry, without using any reagents, were interpreted by principal component analysis, preceded by the optimized variable selection procedure. The best results in distinguishing 12 honeys were obtained using a multimetallic electrode. The classification model calculated using deep convolutional neural networks indicated the proper belonging of honeys to the groups with 100% accuracy for the training and validation set. The proposed solution proved that noble metals quadruple disk electrodes are a promising tool supporting voltammetric profiling of samples and this strategy, considering deep learning, can be developed to a large extent.
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Affiliation(s)
- Szymon Wójcik
- AGH University of Science and Technology, Faculty of Materials Science and Ceramics, 30-059 Kraków, Al. Mickiewicza 30, Poland.
| | - Filip Ciepiela
- AGH University of Science and Technology, Faculty of Materials Science and Ceramics, 30-059 Kraków, Al. Mickiewicza 30, Poland.
| | - Bogusław Baś
- AGH University of Science and Technology, Faculty of Materials Science and Ceramics, 30-059 Kraków, Al. Mickiewicza 30, Poland.
| | - Małgorzata Jakubowska
- AGH University of Science and Technology, Faculty of Materials Science and Ceramics, 30-059 Kraków, Al. Mickiewicza 30, Poland.
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Ciursa P, Oroian M. Rheological behavior of honey adulterated with agave, maple, corn, rice and inverted sugar syrups. Sci Rep 2021; 11:23408. [PMID: 34862474 PMCID: PMC8642391 DOI: 10.1038/s41598-021-02951-3] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/01/2021] [Accepted: 11/24/2021] [Indexed: 11/08/2022] Open
Abstract
The aim of this study was to assess the influence of different adulteration agents (agave, maple, corn, rice and inverted sugar) on honey rheology. There was studied the influence of different percentages of adulteration agent on steady state and dynamic state rheology but also on rheology in the negative temperature domain. The authentic honey and adulterated ones behaved as a Newtonian fluid with a liquid-like behavior (G">>G'). Regarding the physicochemical parameters analyzed (moisture and sugar content), significant changes depending on the adulteration agent/degree used were observed. The viscoelastical parameters (η*-complex viscosity, G' -elastic modulus and G"-viscous modulus) and glass transition temperature (Tg) were predicted in function of the chemical composition (moisture content, glucose, fructose, sucrose, maltose, raffinose, trehalose, turanose, melesitose, and F/G ratio) using the PLS-R (partial least square regression). All parameters analyzed had a high regression coefficient for calibration (> 0.810) and validation (> 0.790), except for the elastic modulus.
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Affiliation(s)
- Paula Ciursa
- Faculty of Food Engineering, Stefan Cel Mare University of Suceava, Suceava, Romania
| | - Mircea Oroian
- Faculty of Food Engineering, Stefan Cel Mare University of Suceava, Suceava, Romania.
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Ciursa P, Oroian M. Voltammetric E-Tongue for Honey Adulteration Detection. SENSORS 2021; 21:s21155059. [PMID: 34372298 PMCID: PMC8348672 DOI: 10.3390/s21155059] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 06/26/2021] [Revised: 07/23/2021] [Accepted: 07/23/2021] [Indexed: 01/17/2023]
Abstract
The aim of this study is to establish the usefulness of an electronic tongue based on cyclic voltammetry e-tongue using five working electrodes (gold, silver, copper, platinum and glass) in honey adulteration detection. Authentic honey samples of different botanical origin (acacia, tilia, sunflower, polyfloral and raspberry) were adulterated with agave, maple, inverted sugar, corn and rice syrups in percentages of 5%, 10%, 20% and 50%. The silver and copper electrodes provided the clearest voltammograms, the differences between authentic and adulterated honey samples being highlighted by the maximum current intensity. The electronic tongue results have been correlated with physicochemical parameters (pH, free acidity, hydroxymethylfurfural content—5 HMF and electrical conductivity—EC). Using statistical methods such as Linear discriminant analysis (LDA) and Support vector machines (SVM), an accuracy of 94.87% and 100% respectively was obtained in the calibration step and 89.65% and 100% respectively in the validation step. The PLS-R (Partial Least Squares Regression) model (constructed from the minimum and maximum current intensity obtained for all electrodes) was used in physicochemical parameters prediction; EC reached the highest regression coefficients (0.840 in the calibration step and 0.842 in the validation step, respectively), being followed by pH (0.704 in the calibration step and 0.516 in the validation step, respectively).
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Sierra-Padilla A, García-Guzmán JJ, López-Iglesias D, Palacios-Santander JM, Cubillana-Aguilera L. E-Tongues/Noses Based on Conducting Polymers and Composite Materials: Expanding the Possibilities in Complex Analytical Sensing. SENSORS (BASEL, SWITZERLAND) 2021; 21:4976. [PMID: 34372213 PMCID: PMC8347095 DOI: 10.3390/s21154976] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 06/22/2021] [Revised: 07/17/2021] [Accepted: 07/18/2021] [Indexed: 01/14/2023]
Abstract
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 summarizes 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.
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Affiliation(s)
- Alfonso Sierra-Padilla
- Institute of Research on Electron Microscopy and Materials (IMEYMAT), Department of Analytical Chemistry, Faculty of Sciences, Campus de Excelencia Internacional del Mar (CEIMAR), University of Cadiz, Campus Universitario de Puerto Real, Polígono del Río San Pedro S/N, 11510 Puerto Real, Cadiz, Spain; (A.S.-P.); (L.C.-A.)
| | - Juan José García-Guzmán
- Instituto de Investigación e Innovación Biomédica de Cadiz (INiBICA), Hospital Universitario ‘Puerta del Mar’, Universidad de Cadiz, 11009 Cadiz, Cadiz, Spain;
| | - David López-Iglesias
- Institute of Research on Electron Microscopy and Materials (IMEYMAT), Department of Analytical Chemistry, Faculty of Sciences, Campus de Excelencia Internacional del Mar (CEIMAR), University of Cadiz, Campus Universitario de Puerto Real, Polígono del Río San Pedro S/N, 11510 Puerto Real, Cadiz, Spain; (A.S.-P.); (L.C.-A.)
| | - José María Palacios-Santander
- Institute of Research on Electron Microscopy and Materials (IMEYMAT), Department of Analytical Chemistry, Faculty of Sciences, Campus de Excelencia Internacional del Mar (CEIMAR), University of Cadiz, Campus Universitario de Puerto Real, Polígono del Río San Pedro S/N, 11510 Puerto Real, Cadiz, Spain; (A.S.-P.); (L.C.-A.)
| | - Laura Cubillana-Aguilera
- Institute of Research on Electron Microscopy and Materials (IMEYMAT), Department of Analytical Chemistry, Faculty of Sciences, Campus de Excelencia Internacional del Mar (CEIMAR), University of Cadiz, Campus Universitario de Puerto Real, Polígono del Río San Pedro S/N, 11510 Puerto Real, Cadiz, Spain; (A.S.-P.); (L.C.-A.)
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21
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Ren G, Li T, Wei Y, Ning J, Zhang Z. Estimation of Congou black tea quality by an electronic tongue technology combined with multivariate analysis. Microchem J 2021. [DOI: 10.1016/j.microc.2020.105899] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
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22
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Seraglio SKT, Schulz M, Brugnerotto P, Silva B, Gonzaga LV, Fett R, Costa ACO. Quality, composition and health-protective properties of citrus honey: A review. Food Res Int 2021; 143:110268. [PMID: 33992369 DOI: 10.1016/j.foodres.2021.110268] [Citation(s) in RCA: 24] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/03/2020] [Revised: 02/20/2021] [Accepted: 02/21/2021] [Indexed: 11/16/2022]
Abstract
Citrus honey is one of the most important monofloral honeys produced and consumed worldwide. This honey has pleasant sensorial characteristics, which include light color and typical aroma and flavor. Besides that, several constituents such as minerals, phenolic and volatile compounds, amino acids, sugars, enzymes, vitamins, methylglyoxal and organic acids are found in citrus honey. Moreover, potential biological properties have been associated with citrus honey. All these factors make it highly desired by consumers, increasing its market value, which can stimulates the practice of fraud. Also, citrus honey is susceptible to contamination and to inadequate processing. All these factors can compromise the quality, safety and authenticity of citrus honey. In this sense, this review aims to update and to discuss, for the first time, the data available in the literature about the physicochemical and the sensorial characteristics, composition, health properties, contamination, authenticity and adulteration of citrus honey. With this background, we aim to provide data that can guide future researches related to this honey.
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Affiliation(s)
| | - Mayara Schulz
- Department of Food Science and Technology, Federal University of Santa Catarina, 88034-001 Florianópolis, SC, Brazil
| | - Patricia Brugnerotto
- Department of Food Science and Technology, Federal University of Santa Catarina, 88034-001 Florianópolis, SC, Brazil
| | - Bibiana Silva
- Department of Food Science and Technology, Federal University of Santa Catarina, 88034-001 Florianópolis, SC, Brazil
| | - Luciano Valdemiro Gonzaga
- Department of Food Science and Technology, Federal University of Santa Catarina, 88034-001 Florianópolis, SC, Brazil
| | - Roseane Fett
- Department of Food Science and Technology, Federal University of Santa Catarina, 88034-001 Florianópolis, SC, Brazil
| | - Ana Carolina Oliveira Costa
- Department of Food Science and Technology, Federal University of Santa Catarina, 88034-001 Florianópolis, SC, Brazil.
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Detection of adulteration in pure honey utilizing Ag-graphene oxide coated fiber optic SPR probes. Food Chem 2020; 332:127346. [DOI: 10.1016/j.foodchem.2020.127346] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/05/2019] [Revised: 05/19/2020] [Accepted: 06/12/2020] [Indexed: 01/18/2023]
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24
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Ouyang J, Pu S, Chen X, Yang C, Zhang X, Li D. A convenient and rapid method for detecting d-glucose in honey used smartphone. Food Chem 2020; 331:127348. [PMID: 32619908 DOI: 10.1016/j.foodchem.2020.127348] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/12/2019] [Revised: 03/20/2020] [Accepted: 06/12/2020] [Indexed: 10/24/2022]
Abstract
Information concerning food composition, including information on its glucose content, is essential for modern food industry due to greater consumer awareness and expectations. In this work, the gene encoding d-glucose dehydrogenase (GDH) from Bacillus Natto was expressed in Escherichia coli BL21(DE3) firstly. Ni-IDA column was used for the purification of GDH. Then, the purified GDH was used to construct a color system with stable and effective measurement of concentration of d-glucose. The smart phone photographing and the software Microsoft Photoshop have been used in the system for determination of the color. The enzymatic analysis system can detect the concentration of d-glucose from 5 mM to 40 mM, and other various sugars has no interference to the system. The system was used to quantitatively detect the concentration of d-glucose in honey. The system can be used for convenient and rapid detection of d-glucose in food, especially for large numbers of samples.
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Affiliation(s)
- Jie Ouyang
- Department of Bioengineering, Nanjing University of Science & Technology, Nanjing 210094, People's Republic of China
| | - Shujin Pu
- Department of Bioengineering, Nanjing University of Science & Technology, Nanjing 210094, People's Republic of China
| | - Xing Chen
- Department of Bioengineering, Nanjing University of Science & Technology, Nanjing 210094, People's Republic of China
| | - Chengli Yang
- Department of Bioengineering, Nanjing University of Science & Technology, Nanjing 210094, People's Republic of China
| | - Xuan Zhang
- Department of Bioengineering, Nanjing University of Science & Technology, Nanjing 210094, People's Republic of China
| | - Dali Li
- Department of Bioengineering, Nanjing University of Science & Technology, Nanjing 210094, People's Republic of China.
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25
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Characterization and classification of Romanian acacia honey based on its physicochemical parameters and chemometrics. Sci Rep 2020; 10:20690. [PMID: 33244024 PMCID: PMC7691509 DOI: 10.1038/s41598-020-77685-9] [Citation(s) in RCA: 14] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/20/2020] [Accepted: 11/10/2020] [Indexed: 11/24/2022] Open
Abstract
Three groups of Romanian acacia honey, i.e., pure, directly adulterated (by mixing the pure honey with three sugar syrups), and indirectly adulterated (by feeding the bees with the same syrups), were characterized and discriminated based on their physicochemical parameters. Moisture, ash, 5-hydroxymethylfurfural (HMF), reducing sugars (fructose and glucose), and sucrose contents, free acidity, diastase activity, ratio between stable carbon isotopes of honey and its proteins (δ13CH and δ13CP) were evaluated. Adulteration led to a significant increase in sucrose content, HMF level, and Δδ13C = δ13CH‒δ13CP as well a decrease in reducing sugar content and diastase activity. Principal component analysis (PCA) and linear discriminant analysis (LDA) were applied to experimental data in order to distinguish between pure and adulterated honey. The most relevant discriminative parameters were diastase activity, HMF, sucrose, and reducing sugar contents. Posterior classification probabilities and classification functions obtained by LDA revealed that 100% of honey samples were correctly assigned to their original group.
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26
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Authentication of commercial honeys based on Raman fingerprinting and pattern recognition analysis. Food Control 2020. [DOI: 10.1016/j.foodcont.2020.107346] [Citation(s) in RCA: 19] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/24/2022]
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27
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Bodor Z, Kovacs Z, Rashed MS, Kókai Z, Dalmadi I, Benedek C. Sensory and Physicochemical Evaluation of Acacia and Linden Honey Adulterated with Sugar Syrup. SENSORS 2020; 20:s20174845. [PMID: 32867183 PMCID: PMC7506787 DOI: 10.3390/s20174845] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 08/11/2020] [Revised: 08/24/2020] [Accepted: 08/25/2020] [Indexed: 01/02/2023]
Abstract
Honey is produced by honeybees and is used as a food and medical product. Adulteration of honey has been a problem for several years now because of the relatively high price of honey on the market according to its valuable composition. The aim of our study is to determine the physicochemical properties of authentic Hungarian linden and acacia honeys (pure samples or manipulated ones blended with sugar syrup) as well as commercially available blends of European Union (EU) non-European Union (non-EU) honeys. Authentic linden and acacia were blended with sugar syrup at 10%, 20% and 50% concentration levels, and physicochemical properties were determined according to the methods of the International Honey Commission. Our objectives also included testing of the performance of electronic sensory techniques (electronic tongue (ET) and electronic nose (EN)) in the detection of adulteration, and the results are compared to the sensory profile analysis. The results provide good average recognition and prediction abilities for the classification of adulterated and authentic honeys (>90% for ET and higher than >80 for EN). Misclassifications were found only in the case of honey with 10% added sugar syrup. The methods were also able to reveal adulteration of independently predicted samples.
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Affiliation(s)
- Zsanett Bodor
- Department of Physics and Control, Faculty of Food Science, Szent István University, HU-1118 Budapest, Hungary; (Z.B.); (Z.K.); (M.S.R.)
| | - Zoltan Kovacs
- Department of Physics and Control, Faculty of Food Science, Szent István University, HU-1118 Budapest, Hungary; (Z.B.); (Z.K.); (M.S.R.)
| | - Mahmoud Said Rashed
- Department of Physics and Control, Faculty of Food Science, Szent István University, HU-1118 Budapest, Hungary; (Z.B.); (Z.K.); (M.S.R.)
| | - Zoltán Kókai
- Department of Postharvest Science, Trade and Sensory Evaluation, Faculty of Food Science, Szent István University, HU-1118 Budapest, Hungary;
| | - István Dalmadi
- Department of Refrigeration and Livestocks’ Products Technology, Faculty of Food Science, Szent István University, HU-1118 Budapest, Hungary;
| | - Csilla Benedek
- Department of Dietetics and Nutrition, Faculty of Health Sciences, Semmelweis University, HU-1088 Budapest, Hungary
- Correspondence:
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He Y, Bai X, Xiao Q, Liu F, Zhou L, Zhang C. Detection of adulteration in food based on nondestructive analysis techniques: a review. Crit Rev Food Sci Nutr 2020; 61:2351-2371. [PMID: 32543218 DOI: 10.1080/10408398.2020.1777526] [Citation(s) in RCA: 36] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/14/2023]
Abstract
In recent years, people pay more and more attention to food quality and safety, which are significantly relating to human health. Food adulteration is a world-wide concerned issue relating to food quality and safety, and it is difficult to be detected. Modern detection techniques (high performance liquid chromatography, gas chromatography-mass spectrometer, etc.) can accurately identify the types and concentrations of adulterants in different food types. However, the characteristics as expensive, low efficient and complex sample preparation and operation limit the use of these techniques. The rapid, nondestructive and accurate detection techniques of food adulteration is of great and urgent demand. This paper introduced the principles, advantages and disadvantages of the nondestructive analysis techniques and reviewed the applications of these techniques in food adulteration screen in recent years. Differences among these techniques, differences on data interpretation and future prospects were also discussed.
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Affiliation(s)
- Yong He
- College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou, Zhejiang, China.,Ministry of Agriculture and Rural Affairs, Key Laboratory of Spectroscopy Sensing, Hangzhou, Zhejiang, China
| | - Xiulin Bai
- College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou, Zhejiang, China.,Ministry of Agriculture and Rural Affairs, Key Laboratory of Spectroscopy Sensing, Hangzhou, Zhejiang, China
| | - Qinlin Xiao
- College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou, Zhejiang, China.,Ministry of Agriculture and Rural Affairs, Key Laboratory of Spectroscopy Sensing, Hangzhou, Zhejiang, China
| | - Fei Liu
- College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou, Zhejiang, China.,Ministry of Agriculture and Rural Affairs, Key Laboratory of Spectroscopy Sensing, Hangzhou, Zhejiang, China
| | - Lei Zhou
- College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou, Zhejiang, China.,Ministry of Agriculture and Rural Affairs, Key Laboratory of Spectroscopy Sensing, Hangzhou, Zhejiang, China
| | - Chu Zhang
- College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou, Zhejiang, China.,Ministry of Agriculture and Rural Affairs, Key Laboratory of Spectroscopy Sensing, Hangzhou, Zhejiang, China
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YAQUB G, KHALID M, IKRAM A, SOHAIL A. Monitoring and risk assessment due to presence of metals and pesticides residues in honey samples from the major honey producing forest belts and different brands. FOOD SCIENCE AND TECHNOLOGY 2020. [DOI: 10.1590/fst.01919] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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31
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Non-targeted method to detect honey adulteration: Combination of electrochemical and spectrophotometric responses with principal component analysis. J Food Compost Anal 2020. [DOI: 10.1016/j.jfca.2020.103466] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/22/2022]
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32
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Wang Y, Zhang M, Wang D, Zhang Y, Jiao X, Liu Y. Development of a real-time LAMP assay for monofloral honey authentication using rape honey. CYTA - JOURNAL OF FOOD 2020. [DOI: 10.1080/19476337.2020.1749135] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
Affiliation(s)
- Yongzhen Wang
- Key Laboratory of Biomarker Based Rapid-detection Technology for Food Safety of Henan Province, Xuchang University, Xuchang, China
| | - Meng Zhang
- School of Food and Biological Engineering, Henan University of Science and Technology, Luoyang, China
| | - Deguo Wang
- Key Laboratory of Biomarker Based Rapid-detection Technology for Food Safety of Henan Province, Xuchang University, Xuchang, China
| | - Yongqing Zhang
- Key Laboratory of Biomarker Based Rapid-detection Technology for Food Safety of Henan Province, Xuchang University, Xuchang, China
| | - Xuexue Jiao
- Key Laboratory of Biomarker Based Rapid-detection Technology for Food Safety of Henan Province, Xuchang University, Xuchang, China
| | - Yanhong Liu
- Molecular Characterization of Foodborne Pathogens Research Unit, Eastern Regional Research Center, Agricultural Research Service, United States Department of Agriculture, Wyndmoor, PA, USA
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Pauliuc D, Dranca F, Oroian M. Raspberry, Rape, Thyme, Sunflower and Mint Honeys Authentication Using Voltammetric Tongue. SENSORS (BASEL, SWITZERLAND) 2020; 20:E2565. [PMID: 32365978 PMCID: PMC7249195 DOI: 10.3390/s20092565] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 04/17/2020] [Revised: 04/28/2020] [Accepted: 04/29/2020] [Indexed: 11/26/2022]
Abstract
The aim of this study was to authenticate five types of Romanian honey (raspberry, rape, thyme, sunflower and mint) using a voltammetric tongue (VE tongue) technique. For the electronic tongue system, six electrodes (silver, gold, platinum, glass, zinc oxide and titanium dioxide) were used. The results of the melissopalynological analysis were supplemented by the data obtained with the electronic voltammetric tongue system. The results were interpreted by means of principal component analysis (PCA) and linear discriminant analysis (LDA). In this way, the usefulness of the working electrodes was compared for determining the botanical origin of the honey samples. The electrodes of titanium dioxide, zinc oxide, and silver were more useful, as the results obtained with these electrodes showed that it was achieved a better classification of honey according to its botanical origin. The comparison of the results of the electronic voltammetric tongue technique with those obtained by melissopalynological analysis showed that the technique was able to accurately classify 92.7% of the original grouped cases. The similarity of results confirmed the ability of the electronic voltammetric tongue technique to perform a rapid characterization of honey samples, which complements its advantages of being an easy-to-use and cheap method of analysis.
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Affiliation(s)
| | | | - Mircea Oroian
- Faculty of Food Engineering, Stefan cel Mare University of Suceava, 720229 Suceava, Romania; (D.P.); (F.D.)
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34
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Collaborative Analysis on the Marked Ages of Rice Wines by Electronic Tongue and Nose based on Different Feature Data Sets. SENSORS 2020; 20:s20041065. [PMID: 32075334 PMCID: PMC7070273 DOI: 10.3390/s20041065] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 11/11/2019] [Revised: 02/05/2020] [Accepted: 02/11/2020] [Indexed: 02/07/2023]
Abstract
Aroma and taste are the most important attributes of alcoholic beverages. In the study, the self-developed electronic tongue (e-tongue) and electronic nose (e-nose) were used for evaluating the marked ages of rice wines. Six types of feature data sets (e-tongue data set, e-nose data set, direct-fusion data set, weighted-fusion data set, optimized direct-fusion data set, and optimized weighted-fusion data set) were used for identifying rice wines with different wine ages. Pearson coefficient analysis and variance inflation factor (VIF) analysis were used to optimize the fusion matrixes by removing the multicollinear information. Two types of discrimination methods (principal component analysis (PCA) and locality preserving projections (LPP)) were used for classifying rice wines, and LPP performed better than PCA in the discrimination work. The best result was obtained by LPP based on the weighted-fusion data set, and all the samples could be classified clearly in the LPP plot. Therefore, the weighted-fusion data were used as independent variables of partial least squares regression, extreme learning machine, and support vector machines (LIBSVM) for evaluating wine ages, respectively. All the methods performed well with good prediction results, and LIBSVM presented the best correlation coefficient (R2 ≥ 0.9998).
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Sobrino-Gregorio L, Tanleque-Alberto F, Bataller R, Soto J, Escriche I. Using an automatic pulse voltammetric electronic tongue to verify the origin of honey from Spain, Honduras, and Mozambique. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2020; 100:212-217. [PMID: 31487046 DOI: 10.1002/jsfa.10022] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/21/2019] [Revised: 08/02/2019] [Accepted: 09/01/2019] [Indexed: 06/10/2023]
Abstract
BACKGROUND The growing need to classify the origin of honey in a simple way is leading to the development of affordable analytical equipment that is in-line and manageable, enabling rapid on-site screening. The aim of this work was therefore to evaluate whether an electronic tongue (made of four metallic electrodes: Ir, Rh, Pt, Au), based on potential multistep pulse voltammetry with electrochemical polishing, is able to differentiate between honey samples from Spain, Honduras, and Mozambique. RESULTS It was demonstrated, for the first time, that automatic pulse voltammetry, in combination with principal component analysis (PCA) statistical analysis, was able to differentiate honey samples from these three countries. A partial least squares (PLS) analysis predicted the level of certain physicochemical parameters, the best results being for conductivity and moisture with correlation coefficients of 0.948 and 0.879, whereas the weakest correlation was for the sugars. CONCLUSION The tool proposed in this study could be applied to identify the country origin of the three types of multifloral honey considered here. It also offers promising perspectives for expanding knowledge of the provenance of honey. All of this could be achieved when a comprehensive database with the information generated by this electronic tongue has been created. © 2019 Society of Chemical Industry.
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Affiliation(s)
- Lara Sobrino-Gregorio
- Instituto de Ingeniería de Alimentos para el Desarrollo, Universitat Politècnica de València, Valencia, Spain
| | | | - Román Bataller
- Instituto de Reconocimiento Molecular y Desarrollo Tecnológico (IDM), Centro Mixto Universitat Politècnica de València. Departamento de Química, Universitat Politècnica de València, Valencia, Spain
| | - Juan Soto
- Instituto de Reconocimiento Molecular y Desarrollo Tecnológico (IDM), Centro Mixto Universitat Politècnica de València. Departamento de Química, Universitat Politècnica de València, Valencia, Spain
| | - Isabel Escriche
- Instituto de Ingeniería de Alimentos para el Desarrollo, Universitat Politècnica de València, Valencia, Spain
- Departamento de Tecnología de Alimentos (DTA), Universitat Politècnica de València, Valencia, Spain
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36
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Ouyang Q, Yang Y, Wu J, Chen Q, Guo Z, Li H. Measurement of total free amino acids content in black tea using electronic tongue technology coupled with chemometrics. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2019.108768] [Citation(s) in RCA: 18] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/07/2023]
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Huang D, Bian Z, Qiu Q, Wang Y, Fan D, Wang X. Identification of Similar Chinese Congou Black Teas Using an Electronic Tongue Combined with Pattern Recognition. Molecules 2019; 24:molecules24244549. [PMID: 31842392 PMCID: PMC6943679 DOI: 10.3390/molecules24244549] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/08/2019] [Revised: 11/29/2019] [Accepted: 12/06/2019] [Indexed: 11/16/2022] Open
Abstract
It is very difficult for humans to distinguish between two kinds of black tea obtained with similar processing technology. In this paper, an electronic tongue was used to discriminate samples of seven different grades of two types of Chinese Congou black tea. The type of black tea was identified by principal component analysis and discriminant analysis. The latter showed better results. The samples of the two types of black tea distributed on the two sides of the region graph were obtained from discriminant analysis, according to tea type. For grade discrimination, we determined grade prediction models for each tea type by partial least-squares analysis; the coefficients of determination of the prediction models were both above 0.95. Discriminant analysis separated each sample in region graph depending on its grade and displayed a classification accuracy of 98.20% by cross-validation. The back-propagation neural network showed that the grade prediction accuracy for all samples was 95.00%. Discriminant analysis could successfully distinguish tea types and grades. As a complement, the models of the biochemical components of tea and electronic tongue by support vector machine showed good prediction results. Therefore, the electronic tongue is a useful tool for Congou black tea classification.
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38
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Untargeted headspace gas chromatography – Ion mobility spectrometry analysis for detection of adulterated honey. Talanta 2019; 205:120123. [DOI: 10.1016/j.talanta.2019.120123] [Citation(s) in RCA: 46] [Impact Index Per Article: 9.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/15/2019] [Revised: 07/03/2019] [Accepted: 07/05/2019] [Indexed: 11/24/2022]
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Qu L, Jiang Y, Huang X, Cui M, Ning F, Liu T, Gao Y, Wu D, Nie Z, Luo L. High-Throughput Monitoring of Multiclass Syrup Adulterants in Honey Based on the Oligosaccharide and Polysaccharide Profiles by MALDI Mass Spectrometry. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2019; 67:11256-11261. [PMID: 31545583 DOI: 10.1021/acs.jafc.9b05317] [Citation(s) in RCA: 16] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/10/2023]
Abstract
Honey is a natural product that could be easily adulterated with various cheaper sweeteners. In the present study, matrix-assisted laser desorption/ionization mass spectrometry (MALDI-MS) was applied for the detection of honey adulteration based on oligosaccharide and polysaccharide profiles. MS-based strategy could reveal the presence of polysaccharides with higher degree of polymerization (DP ≥ 13) and abnormal trends of saccharides in adulterated honey samples, which could be used as indicators for the identification of honey adulteration with high-fructose corn syrup and corn syrup. MS/MS-based strategy was proposed to characterize the difference in the composition of oligosaccharide isomers between honey samples and adulterated ones with corn syrup or invert syrup, in which the [M+Cl]- of disaccharides, trisaccharides, and tetrasaccharides were fragmented to give diagnostic product ion pairs. The method is effective and robust for the high-throughput monitoring of honey adulteration, and provides a new perspective for the identification of other high-carbohydrate foods.
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Affiliation(s)
- Liangliang Qu
- School of Life Sciences , Nanchang University , Nanchang 330031 , China
| | - Yuming Jiang
- Beijing National Laboratory for Molecular Sciences, Key Laboratory of Analytical Chemistry for Living Biosystems, Institute of Chemistry , Chinese Academy of Sciences , Beijing 100190 , China
| | - Xueyong Huang
- School of Life Sciences , Nanchang University , Nanchang 330031 , China
| | - Meng Cui
- School of Life Sciences , Nanchang University , Nanchang 330031 , China
| | - Fangjian Ning
- School of Life Sciences , Nanchang University , Nanchang 330031 , China
| | - Tao Liu
- School of Life Sciences , Nanchang University , Nanchang 330031 , China
| | - Yuanyuan Gao
- School of Life Sciences , Nanchang University , Nanchang 330031 , China
| | - Dong Wu
- School of Life Sciences , Nanchang University , Nanchang 330031 , China
| | - Zongxiu Nie
- Beijing National Laboratory for Molecular Sciences, Key Laboratory of Analytical Chemistry for Living Biosystems, Institute of Chemistry , Chinese Academy of Sciences , Beijing 100190 , China
| | - Liping Luo
- School of Life Sciences , Nanchang University , Nanchang 330031 , China
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40
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Geana EI, Ciucure CT. Establishing authenticity of honey via comprehensive Romanian honey analysis. Food Chem 2019; 306:125595. [PMID: 31610324 DOI: 10.1016/j.foodchem.2019.125595] [Citation(s) in RCA: 27] [Impact Index Per Article: 5.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/21/2019] [Revised: 08/08/2019] [Accepted: 09/24/2019] [Indexed: 11/16/2022]
Abstract
Assessing the authenticity of honey is a serious problem that has gained much interest internationally because honey has frequently been subject to various fraudulent practices, including mislabelling of botanical and geographical origin and mixing with sugar syrups or honey of lower quality. To protect the health of consumers and avoid competition, which could create an unstable market, consumers, beekeepers and regulatory bodies are interested in having reliable analytical methodologies to detect non-compliant honey. This paper gives an overview of the different approaches used to assess the authenticity of honey, specifically by the application of advanced instrumental techniques, including spectrometric, spectroscopic and chromatographic methods coupled with chemometric interpretation of the data. Recent development in honey analysis and application of the honey authentication process in the Romanian context are highlighted, and future trends in the process of detecting and eliminating fraudulent practices in honey production are discussed.
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Affiliation(s)
- Elisabeta-Irina Geana
- National Research & Development Institute for Cryogenics and Isotopic Technologies - ICSI Rm. Valcea, 4th Uzinei Street, 240050 Rm. Valcea, Romania.
| | - Corina Teodora Ciucure
- National Research & Development Institute for Cryogenics and Isotopic Technologies - ICSI Rm. Valcea, 4th Uzinei Street, 240050 Rm. Valcea, Romania
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41
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Pérez-Ràfols C, Serrano N, Ariño C, Esteban M, Díaz-Cruz JM. Voltammetric Electronic Tongues in Food Analysis. SENSORS 2019; 19:s19194261. [PMID: 31575062 PMCID: PMC6806306 DOI: 10.3390/s19194261] [Citation(s) in RCA: 16] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 09/09/2019] [Revised: 09/25/2019] [Accepted: 09/28/2019] [Indexed: 02/06/2023]
Abstract
A critical revision is made on recent applications of voltammetric electronic tongues in the field of food analysis. Relevant works are discussed dealing with the discrimination of food samples of different type, origin, age and quality and with the prediction of the concentration of key substances and significant indexes related to food quality.
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Affiliation(s)
- Clara Pérez-Ràfols
- Department of Chemical Engineering and Analytical Chemistry, University of Barcelona, Martí i Franquès 1-11, E08028 Barcelona, Spain; (C.P.-R.); (N.S.); (C.A.); (M.E.)
| | - Núria Serrano
- Department of Chemical Engineering and Analytical Chemistry, University of Barcelona, Martí i Franquès 1-11, E08028 Barcelona, Spain; (C.P.-R.); (N.S.); (C.A.); (M.E.)
- Institut de Recerca de l’Aigua (IdRA) of the University of Barcelona. Martí i Franquès 1-11, E08028 Barcelona, Spain
| | - Cristina Ariño
- Department of Chemical Engineering and Analytical Chemistry, University of Barcelona, Martí i Franquès 1-11, E08028 Barcelona, Spain; (C.P.-R.); (N.S.); (C.A.); (M.E.)
- Institut de Recerca de l’Aigua (IdRA) of the University of Barcelona. Martí i Franquès 1-11, E08028 Barcelona, Spain
| | - Miquel Esteban
- Department of Chemical Engineering and Analytical Chemistry, University of Barcelona, Martí i Franquès 1-11, E08028 Barcelona, Spain; (C.P.-R.); (N.S.); (C.A.); (M.E.)
- Institut de Recerca de l’Aigua (IdRA) of the University of Barcelona. Martí i Franquès 1-11, E08028 Barcelona, Spain
| | - José Manuel Díaz-Cruz
- Department of Chemical Engineering and Analytical Chemistry, University of Barcelona, Martí i Franquès 1-11, E08028 Barcelona, Spain; (C.P.-R.); (N.S.); (C.A.); (M.E.)
- Institut de Recerca de l’Aigua (IdRA) of the University of Barcelona. Martí i Franquès 1-11, E08028 Barcelona, Spain
- Correspondence: ; Tel.: +34-93-402-1796
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42
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Aliaño-González MJ, Ferreiro-González M, Espada-Bellido E, Palma M, Barbero GF. A screening method based on Visible-NIR spectroscopy for the identification and quantification of different adulterants in high-quality honey. Talanta 2019; 203:235-241. [PMID: 31202332 DOI: 10.1016/j.talanta.2019.05.067] [Citation(s) in RCA: 30] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/24/2019] [Revised: 05/14/2019] [Accepted: 05/16/2019] [Indexed: 11/15/2022]
Abstract
According to European Union regulations, honey is a pure product and adding to or removing from it any kind of substance is illegal. Nevertheless, its adulteration by adding inexpensive and artificial adulterants is a common practice. This paper deals with the use of visible and near-infrared spectroscopy (Vis-NIRS) combined with chemometric tools as a screening technique for the identification and quantification of different types of adulterants (inverted sugar, rice syrup, brown cane sugar and fructose syrup) added to high-quality honey (Granada Protected Designation of Origin, Spain) at different levels (5%-50%). A complete discrimination between non-adulterated and adulterated samples was achieved. A general regression model to quantify the adulteration levels was developed as well as specific models for each adulterant. The coefficients of determination were higher than 0.96 for all the models. These results demonstrate the capacity of Vis-NIRS combined with chemometric tools for honey quality control.
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Affiliation(s)
- Ma José Aliaño-González
- Department of Analytical Chemistry, Faculty of Sciences, University of Cadiz, Agrifood Campus of International Excellence (ceiA3), IVAGRO, P.O. Box 40, 11510, Puerto Real, Cadiz, Spain.
| | - Marta Ferreiro-González
- Department of Analytical Chemistry, Faculty of Sciences, University of Cadiz, Agrifood Campus of International Excellence (ceiA3), IVAGRO, P.O. Box 40, 11510, Puerto Real, Cadiz, Spain.
| | - Estrella Espada-Bellido
- Department of Analytical Chemistry, Faculty of Sciences, University of Cadiz, Agrifood Campus of International Excellence (ceiA3), IVAGRO, P.O. Box 40, 11510, Puerto Real, Cadiz, Spain.
| | - Miguel Palma
- Department of Analytical Chemistry, Faculty of Sciences, University of Cadiz, Agrifood Campus of International Excellence (ceiA3), IVAGRO, P.O. Box 40, 11510, Puerto Real, Cadiz, Spain.
| | - Gerardo F Barbero
- Department of Analytical Chemistry, Faculty of Sciences, University of Cadiz, Agrifood Campus of International Excellence (ceiA3), IVAGRO, P.O. Box 40, 11510, Puerto Real, Cadiz, Spain.
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43
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Aliaño-González MJ, Ferreiro-González M, Espada-Bellido E, Palma M, Barbero GF. A Screening Method Based on Headspace-Ion Mobility Spectrometry to Identify Adulterated Honey. SENSORS (BASEL, SWITZERLAND) 2019; 19:E1621. [PMID: 30987373 PMCID: PMC6480427 DOI: 10.3390/s19071621] [Citation(s) in RCA: 17] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 02/15/2019] [Revised: 03/26/2019] [Accepted: 04/02/2019] [Indexed: 11/16/2022]
Abstract
Nowadays, adulteration of honey is a frequent fraud that is sometimes motivated by the high price of this product in comparison with other sweeteners. Food adulteration is considered a deception to consumers that may have an important impact on people's health. For this reason, it is important to develop fast, cheap, reliable and easy to use analytical methods for food control. In the present research, a novel method based on headspace-ion mobility spectrometry (HS-IMS) for the detection of adulterated honey by adding high fructose corn syrup (HFCS) has been developed. A Box-Behnken design combined with a response surface method have been used to optimize a procedure to detect adulterated honey. Intermediate precision and repeatability studies have been carried out and coefficients of variance of 4.90% and 4.27%, respectively, have been obtained. The developed method was then tested to detect adulterated honey. For that purpose, pure honey samples were adulterated with HFCS at different percentages (10-50%). Hierarchical cluster analysis (HCA) and principal component analysis (PCA) showed a tendency of the honey samples to be classified according to the level of adulteration. Nevertheless, a perfect classification was not achieved. On the contrary, a full classification (100%) of all the honey samples was performed by linear discriminant analysis (LDA). This is the first time the technique of HS-IMS has been applied for the determination of adulterated honey with HFCS in an automatic way.
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Affiliation(s)
- María José Aliaño-González
- Department of Analytical Chemistry, Faculty of Sciences, University of Cadiz, Agrifood Campus of International Excellence (ceiA3), IVAGRO, P.O. Box 40, 11510 Puerto Real, Cadiz, Spain.
| | - Marta Ferreiro-González
- Department of Analytical Chemistry, Faculty of Sciences, University of Cadiz, Agrifood Campus of International Excellence (ceiA3), IVAGRO, P.O. Box 40, 11510 Puerto Real, Cadiz, Spain.
| | - Estrella Espada-Bellido
- Department of Analytical Chemistry, Faculty of Sciences, University of Cadiz, Agrifood Campus of International Excellence (ceiA3), IVAGRO, P.O. Box 40, 11510 Puerto Real, Cadiz, Spain.
| | - Miguel Palma
- Department of Analytical Chemistry, Faculty of Sciences, University of Cadiz, Agrifood Campus of International Excellence (ceiA3), IVAGRO, P.O. Box 40, 11510 Puerto Real, Cadiz, Spain.
| | - Gerardo F Barbero
- Department of Analytical Chemistry, Faculty of Sciences, University of Cadiz, Agrifood Campus of International Excellence (ceiA3), IVAGRO, P.O. Box 40, 11510 Puerto Real, Cadiz, Spain.
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44
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Jalalvand AR, Roushani M, Goicoechea HC, Rutledge DN, Gu HW. MATLAB in electrochemistry: A review. Talanta 2019; 194:205-225. [DOI: 10.1016/j.talanta.2018.10.041] [Citation(s) in RCA: 26] [Impact Index Per Article: 5.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/28/2018] [Revised: 10/07/2018] [Accepted: 10/09/2018] [Indexed: 10/28/2022]
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45
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Ren H, Yue J, Wang D, Fan J, An L. HPLC and 1H-NMR combined with chemometrics analysis for rapid discrimination of floral origin of honey. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2019. [DOI: 10.1007/s11694-019-00035-5] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
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46
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Electrochemical Sensor-Based Devices for Assessing Bioactive Compounds in Olive Oils: A Brief Review. ELECTRONICS 2018. [DOI: 10.3390/electronics7120387] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/29/2022]
Abstract
Electrochemical bioinspired sensor devices combined with chemometric tools have experienced great advances in the last years, being extensively used for food qualitative and quantitative evaluation, namely for olive oil analysis. Olive oil plays a key role in the Mediterranean diet, possessing unique and recognized nutritional and health properties as well as highly appreciated organoleptic characteristics. These positive attributes are mainly due to olive oil richness in bioactive compounds such as phenolic compounds. In addition, these compounds enhance their overall sensory quality, being mainly responsible for the usual olive oil pungency and bitterness. This review aims to compile and discuss the main research advances reported in the literature regarding the use of electrochemical sensor based-devices for assessing bioactive compounds in olive oil. The main advantages and limitations of these fast, accurate, bioinspired voltammetric, potentiometric and/or amperometric sensor green-approaches will be addressed, aiming to establish the future challenges for becoming a practical quality analytical tool for industrial and commercial applications.
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47
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Di Rosa AR, Marino AMF, Leone F, Corpina GG, Giunta RP, Chiofalo V. Characterization of Sicilian Honeys Pollen Profiles Using a Commercial E-Tongue and Melissopalynological Analysis for Rapid Screening: A Pilot Study. SENSORS (BASEL, SWITZERLAND) 2018; 18:E4065. [PMID: 30469377 PMCID: PMC6263635 DOI: 10.3390/s18114065] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 10/22/2018] [Revised: 11/18/2018] [Accepted: 11/20/2018] [Indexed: 11/16/2022]
Abstract
Honey is usually classified as "unifloral" or "multifloral", depending on whether a dominating pollen grain, originating from only one particular plant, or no dominant pollen type in the sample is found. Unifloral honeys are usually more expensive and appreciated than multifloral honeys, which highlights the importance of honey authenticity. Melissopalynological analysis is used to identify the botanical origin of honey, counting down the number of pollens grains of a honey sample, and calculating the respective percentages of the nectariferous pollens. In addition, sensory properties are also very important for honey characterization, and electronic senses emerged as useful tools for honey authentication. In this work, a comparison of the results obtained from melissopalynological analysis with those provided by a potentiometric electronic tongue is given, resulting in a 100% match between the two techniques.
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Affiliation(s)
- Ambra R Di Rosa
- Dipartimento di Scienze Veterinarie, Università degli Studi di Messina, 98168 Messina, Italy.
| | - Anna M F Marino
- Istituto Zooprofilattico Sperimentale della Sicilia, 95125 Catania, Italy.
| | - Francesco Leone
- Dipartimento di Scienze Veterinarie, Università degli Studi di Messina, 98168 Messina, Italy.
| | - Giuseppe G Corpina
- Istituto Zooprofilattico Sperimentale della Sicilia, 95125 Catania, Italy.
| | - Renato P Giunta
- Istituto Zooprofilattico Sperimentale della Sicilia, 95125 Catania, Italy.
| | - Vincenzo Chiofalo
- Dipartimento di Scienze Chimiche, Biologiche, Farmaceutiche ed Ambientali, Università degli Studi di Messina, 98167 Messina, Italy.
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48
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Tian X, Wang J, Shen R, Ma Z, Li M. Discrimination of pork/chicken adulteration in minced mutton by electronic taste system. Int J Food Sci Technol 2018. [DOI: 10.1111/ijfs.13977] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
Affiliation(s)
- Xiaojing Tian
- Department of Biosystems Engineering Zhejiang University 886 Yuhangtang Road Hangzhou 300058 China
- College of Life Science and Engineering Northwest Minzu University Lanzhou 730030 China
| | - Jun Wang
- Department of Biosystems Engineering Zhejiang University 886 Yuhangtang Road Hangzhou 300058 China
| | - Ruiqian Shen
- Department of Biosystems Engineering Zhejiang University 886 Yuhangtang Road Hangzhou 300058 China
| | - Zhongren Ma
- College of Life Science and Engineering Northwest Minzu University Lanzhou 730030 China
| | - Mingsheng Li
- College of Life Science and Engineering Northwest Minzu University Lanzhou 730030 China
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49
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Abstract
Honey-rich composition in biologically active compounds makes honey a food products highly appreciated due to the nutritional and healthy properties. Food-manufacturing is very prone to different types of adulterations and fraudulent labelling making it urgent to establish accurate, fast and cost-effective analytical techniques for honey assessment. In addition to the classical techniques (e.g., physicochemical analysis, microscopy, chromatography, immunoassay, DNA metabarcoding, spectroscopy), electrochemical based-sensor devices have arisen as reliable and green techniques for food analysis including honey evaluation, allowing in-situ and on-line assessment, being a user-friendly procedure not requiring high technical expertise. In this work, the use of electronic tongues, also known as taste sensor devices, for honey authenticity and assessment is reviewed. Also, the versatility of electronic tongues to qualitative (e.g., botanical and/or geographical origin assessment as well as detection of adulteration) and quantitative (e.g., assessment of adulterants levels, determination of flavonoids levels or antibiotics and insecticides residues, flavonoids) honey analysis is shown. The review is mainly focused on the research outputs reported during the last decade aiming to demonstrate the potentialities of potentiometric and voltammetric multi-sensor devices, pointing out their main advantages and present and future challenges for becoming a practical quality analytical tool at industrial and commercial levels.
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