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Foods
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Sensors and Biosensors Application for Food Industries
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Sensors and Biosensors Application for Food Industries

A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Food Analytical Methods".

Deadline for manuscript submissions: closed (31 January 2022) | Viewed by 8824

Special Issue Editors

Dr. Maria Pia Sammartino

E-Mail Website
Guest Editor
Department of Chemistry, Sapienza University of Rome, Rome, Italy
Interests: stones; metals; painting; modelling of degradation; microclimate; sensors; biosensors; organic phase enzime electrodes
Special Issues, Collections and Topics in MDPI journals
Prof. Dr. Federico Marini

E-Mail Website
Guest Editor
Department of Chemistry, Sapienza University of Rome, 00185 Rome, Italy
Interests: chemometrics; analytical chemistry; chemistry; spectroscopy
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

Sensors are widely used in industrial processes, mainly due to the wide range available on the market, their robustness, low costs for both purchase and maintenance, and their small size. Many sensors are used as actuators in the production chain and for the control of product quality and compliance, often online, or at the end of production and during the marketing cycle. Such controls, especially as far as the verification of quality is concerned, require high accuracy, precision, selectivity and sensitivity, so that sensors often cannot compete with other analytical techniques. Accordingly, researchers in the sector have been putting a lot of efforts into improving these figures of merit; in particular, in the case of selectivity, the best strategy is coupling the device with a biological system to obtain biosensors. Thanks to the technological development of electronic components, many very small sensors are currently commercially available, often combined to form sensor arrays, while biosensors are a little behind on the market. On the other hand, the possibility of using multivariate data analysis techniques (chemometrics) to process the data coming from electronic noses and tongues has represented a significant technological advancement in the food sector.

Based on these considerations, the present Special Issue welcomes contributions describing sensors and biosensors application for food industries, both in terms of methodological or instrumental developments and of application to specific food-related context. 

Dr. Maria Pia Sammartino
Dr. Federico Marini
Guest Editors

Manuscript Submission Information

Manuscripts should be submitted online at www.mdpi.com by registering and logging in to this website. Once you are registered, click here to go to the submission form. Manuscripts can be submitted until the deadline. All submissions that pass pre-check are peer-reviewed. Accepted papers will be published continuously in the journal (as soon as accepted) and will be listed together on the special issue website. Research articles, review articles as well as short communications are invited. For planned papers, a title and short abstract (about 100 words) can be sent to the Editorial Office for announcement on this website.

Submitted manuscripts should not have been published previously, nor be under consideration for publication elsewhere (except conference proceedings papers). All manuscripts are thoroughly refereed through a single-blind peer-review process. A guide for authors and other relevant information for submission of manuscripts is available on the Instructions for Authors page. Foods is an international peer-reviewed open access semimonthly journal published by MDPI.

Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 2900 CHF (Swiss Francs). Submitted papers should be well formatted and use good English. Authors may use MDPI's English editing service prior to publication or during author revisions.

Keywords

  • Sensors
  • Biosensors
  • Foods
  • Chemometrics

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Published Papers (3 papers)

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Research

12 pages, 974 KiB  
Article
Analyzing the Organoleptic Quality of Commercial Extra Virgin Olive Oils: IOC Recognized Panel Tests vs. Electronic Nose
by Irene Chacón, Javier Roales, Tânia Lopes-Costa and José M. Pedrosa
Foods 2022, 11(10), 1477; https://doi.org/10.3390/foods11101477 - 19 May 2022
Cited by 5 | Viewed by 2320
Abstract
Virgin olive oil (VOO) classification into quality categories determines its labeling and market price. This procedure involves performing a series of chemical–physical analyses and, ultimately, a sensory analysis through the panel test. This work explores the analysis of VOOs quality with an electronic [...] Read more.
Virgin olive oil (VOO) classification into quality categories determines its labeling and market price. This procedure involves performing a series of chemical–physical analyses and, ultimately, a sensory analysis through the panel test. This work explores the analysis of VOOs quality with an electronic olfactory system (EOS) and examines its abilities using the panel test as a reference. To do this, six commercial olive oils labelled as extra virgin were analyzed with an EOS and classified by three panels recognized by the International Olive Council. The organoleptic analysis of the oils by the panels indicated that most of the oils in the study were in fact not extra virgin. Besides this, the classifications showed inconsistencies between panels, needing statistical treatment to be used as a reference for the EOS training. The analysis of the same oils by the EOS and their subsequent statistical analysis by PCA revealed a good correlation between the first principal component and the olive oil quality from the panels using average scores. It also showed a more consistent classification than the panels. Overall, the EOS proved to be a cheaper, faster, and highly reliable method as a complement to the panel test for the olive oil classification. Full article
(This article belongs to the Special Issue Sensors and Biosensors Application for Food Industries)
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16 pages, 3472 KiB  
Article
Assessment of Various Process Parameters for Optimized Sterilization Conditions Using a Multi-Sensing Platform
by Farnoosh Vahidpour, Eric Guthmann, Julio Arreola, Yousef Alghazali, Torsten Wagner and Michael J. Schöning
Foods 2022, 11(5), 660; https://doi.org/10.3390/foods11050660 - 24 Feb 2022
Cited by 4 | Viewed by 2336
Abstract
In this study, an online multi-sensing platform was engineered to simultaneously evaluate various process parameters of food package sterilization using gaseous hydrogen peroxide (H2O2). The platform enabled the validation of critical aseptic parameters. In parallel, one series of microbiological [...] Read more.
In this study, an online multi-sensing platform was engineered to simultaneously evaluate various process parameters of food package sterilization using gaseous hydrogen peroxide (H2O2). The platform enabled the validation of critical aseptic parameters. In parallel, one series of microbiological count reduction tests was performed using highly resistant spores of B. atrophaeus DSM 675 to act as the reference method for sterility validation. By means of the multi-sensing platform together with microbiological tests, we examined sterilization process parameters to define the most effective conditions with regards to the highest spore kill rate necessary for aseptic packaging. As these parameters are mutually associated, a correlation between different factors was elaborated. The resulting correlation indicated the need for specific conditions regarding the applied H2O2 gas temperature, the gas flow and concentration, the relative humidity and the exposure time. Finally, the novel multi-sensing platform together with the mobile electronic readout setup allowed for the online and on-site monitoring of the sterilization process, selecting the best conditions for sterility and, at the same time, reducing the use of the time-consuming and costly microbiological tests that are currently used in the food package industry. Full article
(This article belongs to the Special Issue Sensors and Biosensors Application for Food Industries)
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13 pages, 2477 KiB  
Article
A Long-Term Stable Sensor Based on Fe@PCN-224 for Rapid and Quantitative Detection of H2O2 in Fishery Products
by Pei Hu, Zhentao Sun, Yunwen Shen and Yiwen Pan
Foods 2021, 10(2), 419; https://doi.org/10.3390/foods10020419 - 14 Feb 2021
Cited by 5 | Viewed by 2794
Abstract
Hydrogen peroxide (H2O2) has been reported to be used for the illegal treatment of fishery products in order to obtain “fake” freshness. Residues of H2O2 in food may be of toxicology concern. In this study, a [...] Read more.
Hydrogen peroxide (H2O2) has been reported to be used for the illegal treatment of fishery products in order to obtain “fake” freshness. Residues of H2O2 in food may be of toxicology concern. In this study, a nonenzymatic sensor was developed based on Fe@PCN-224 metal–organic frameworks wrapped by Nafion to detect H2O2 concentration. The hybrid structure of Fe@PCN-224 was fabricated by incorporated free FeIII ions into the center of PCN-224, which was ultra-stable due to the strong interactions between Zr6 and the carboxyl group. Scanning electron spectroscopy images exhibited that Nafion sheets crossed together on the surface of Fe@PCN-224 nanoparticles to form a hierarchical and coherent structure for efficient electron transfer. Electrochemical investigations showed that the Fe@PCN-224/Nafion/GCE possessed good linearity from 2 to 13,000 μM (including four orders of magnitude), low detection limits (0.7 μM), high stability in continuous monitoring (current remained nearly stable over 2300 s) and in long-term measurement (current decreased 3.4% for 30 days). The prepared nanohybrid modified electrode was effectively applied to H2O2 detection in three different fishery products. The results were comparable to those measured using photometrical methods. The developed electrochemical method has a great potential in detecting the illegal management of fishery products with H2O2. Full article
(This article belongs to the Special Issue Sensors and Biosensors Application for Food Industries)
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