Aplicación de métodos de análisis no convencionales y no invasivos: Uso de lenguas electrónicas voltamétricas como método de detección de alteraciones en productos de la industria alimentaria

Abstract

The large food production chains need satisfying the demands of consumers in terms of quality and safety, for this reason, the implementation of new technologies is required in the processes of productivity and quality control. For this reason, the development of unconventional and non-invasive technologies such as voltammetric electronic tongues are an attractive alternative, since they are an analytical sensory system that mimics the perception of human taste (flavor), capable of interacting with volatile compounds and analytes. dispersed in solution, for discrimination of samples of different type, origin, age and quality. The research was based on the methodology of bibliographic review, where keywords were defined for the search and collection of information, in addition, documents from the last 5 years were used with exceptions according to the degree of relevance in the study according to the objectives set. The results determined that voltammetric tongues allow the qualitative or quantitative analysis of food by means of multivariate tools and electrochemical techniques such as cyclic voltammetry or pulse voltammetry, and are mainly used in the discrimination of honey, milk, wine, coffee, oil, meat , fruit juices and water, helping to detect different adulterations such as the addition of syrups and oils or the presence of antibiotics, insecticides and acids (tartaric, tannic, acetic), which influence the quality of food. Sensors are an attractive and efficient alternative, because fast, accurate and reliable information is obtained.