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Fingerprinting green curry: An electrochemical approach to food quality control

Authors :
Chaibun, Thanyarat
La-o-vorakiat, Chan
O'Mullane, Anthony P.
Lertanantawong, Benchaporn
Surareungchai, Werasak
Chaibun, Thanyarat
La-o-vorakiat, Chan
O'Mullane, Anthony P.
Lertanantawong, Benchaporn
Surareungchai, Werasak
Source :
ACS Sensors
Publication Year :
2018

Abstract

The detection and identification of multiple components in a complex sample such as food in a cost-effective way is an ongoing challenge. The development of on-site and rapid detection methods to ensure food quality and composition is of significant interest to the food industry. Here we report that an electrochemical method can be used with an unmodified glassy carbon electrode for the identification of the key ingredients found within Thai green curries. It was found that green curry presents a fingerprint electrochemical response that contains four distinct peaks when differential pulse voltammetry is performed. The reproducibility of the sensor is excellent as no surface modification is required and therefore storage is not an issue. By employing particle swarm optimization algorithms the identification of ingredients within a green curry could be obtained. In addition, the quality and freshness of the sample could be monitored by detecting a change in the intensity of the peaks in the fingerprint response.

Details

Database :
OAIster
Journal :
ACS Sensors
Notes :
application/pdf
Publication Type :
Electronic Resource
Accession number :
edsoai.on1157273730
Document Type :
Electronic Resource