Honey evaluation using electronic tongues: an overview

Detalhes bibliográficos
Autor(a) principal: Veloso, Ana C. A.
Data de Publicação: 2018
Outros Autores: Sousa, Mara E. B. C., Estevinho, Leticia, Dias, Luís G., Peres, António M.
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
Texto Completo: http://hdl.handle.net/1822/55381
Resumo: 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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spelling Honey evaluation using electronic tongues: an overviewAdulteration evaluationBotanical origin assessmentChemometricsContaminants detectionElectronic tongueGeographical origin evaluationHoney analysisLab-made devicesPotentiometryVoltammetryCiências Naturais::Ciências BiológicasScience & TechnologyHoney-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.(undefined)This work was financially supported by Project POCI-01-0145-FEDER-006984-Associate Laboratory LSRE-LCM, Project UID/BIO/04469/2013-CEB and strategic project PEst-OE/AGR/UI0690/2014-CIMO all funded by FEDER-Fundo Europeu de Desenvolvimento Regional through COMPETE2020-Programa Operacional Competitividade e Internacionalização (POCI)—and by national funds through FCT-Fundação para a Ciência e a Tecnologia, Portugal.info:eu-repo/semantics/publishedVersionMDPI PublishingUniversidade do MinhoVeloso, Ana C. A.Sousa, Mara E. B. C.Estevinho, LeticiaDias, Luís G.Peres, António M.2018-07-192018-07-19T00:00:00Zinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfhttp://hdl.handle.net/1822/55381engVeloso, A.C.A.; Sousa, M.E.B.C.; Estevinho, L.; Dias, L.G.; Peres, A.M. Honey Evaluation Using Electronic Tongues: An Overview. Chemosensors 2018, 6, 28. https://doi.org/10.3390/chemosensors60300282227-904010.3390/chemosensors6030028http://www.mdpi.com/journal/chemosensorsinfo:eu-repo/semantics/openAccessreponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãoinstacron:RCAAP2023-07-21T12:15:15Zoai:repositorium.sdum.uminho.pt:1822/55381Portal AgregadorONGhttps://www.rcaap.pt/oai/openaireopendoar:71602024-03-19T19:07:41.731669Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãofalse
dc.title.none.fl_str_mv Honey evaluation using electronic tongues: an overview
title Honey evaluation using electronic tongues: an overview
spellingShingle Honey evaluation using electronic tongues: an overview
Veloso, Ana C. A.
Adulteration evaluation
Botanical origin assessment
Chemometrics
Contaminants detection
Electronic tongue
Geographical origin evaluation
Honey analysis
Lab-made devices
Potentiometry
Voltammetry
Ciências Naturais::Ciências Biológicas
Science & Technology
title_short Honey evaluation using electronic tongues: an overview
title_full Honey evaluation using electronic tongues: an overview
title_fullStr Honey evaluation using electronic tongues: an overview
title_full_unstemmed Honey evaluation using electronic tongues: an overview
title_sort Honey evaluation using electronic tongues: an overview
author Veloso, Ana C. A.
author_facet Veloso, Ana C. A.
Sousa, Mara E. B. C.
Estevinho, Leticia
Dias, Luís G.
Peres, António M.
author_role author
author2 Sousa, Mara E. B. C.
Estevinho, Leticia
Dias, Luís G.
Peres, António M.
author2_role author
author
author
author
dc.contributor.none.fl_str_mv Universidade do Minho
dc.contributor.author.fl_str_mv Veloso, Ana C. A.
Sousa, Mara E. B. C.
Estevinho, Leticia
Dias, Luís G.
Peres, António M.
dc.subject.por.fl_str_mv Adulteration evaluation
Botanical origin assessment
Chemometrics
Contaminants detection
Electronic tongue
Geographical origin evaluation
Honey analysis
Lab-made devices
Potentiometry
Voltammetry
Ciências Naturais::Ciências Biológicas
Science & Technology
topic Adulteration evaluation
Botanical origin assessment
Chemometrics
Contaminants detection
Electronic tongue
Geographical origin evaluation
Honey analysis
Lab-made devices
Potentiometry
Voltammetry
Ciências Naturais::Ciências Biológicas
Science & Technology
description 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.
publishDate 2018
dc.date.none.fl_str_mv 2018-07-19
2018-07-19T00:00:00Z
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv http://hdl.handle.net/1822/55381
url http://hdl.handle.net/1822/55381
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv Veloso, A.C.A.; Sousa, M.E.B.C.; Estevinho, L.; Dias, L.G.; Peres, A.M. Honey Evaluation Using Electronic Tongues: An Overview. Chemosensors 2018, 6, 28. https://doi.org/10.3390/chemosensors6030028
2227-9040
10.3390/chemosensors6030028
http://www.mdpi.com/journal/chemosensors
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv MDPI Publishing
publisher.none.fl_str_mv MDPI Publishing
dc.source.none.fl_str_mv reponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação
instacron:RCAAP
instname_str Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação
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reponame_str Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
collection Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
repository.name.fl_str_mv Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação
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