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Advisor(s)
Abstract(s)
People suffering from celiac disease are gluten intolerant and inadvertent ingestion of
gluten proteins must be avoided. Several techniques have been proposed to
detect/quantify gluten proteins in foodstuffs: immunochemical methods, mass tandem
spectrometry and polymerase chain reaction as well as gluten sensors [1]. Recently, a
potentiometric electronic tongue (ET) with lipo/polymeric membranes has been used to
detect gliadins, which are gluten proteins, in foodstuffs [2]. However, the use of these
techniques requires the previous extraction of gluten proteins. This step can be a
possible drawback since it is not possible to guarantee that the extraction has a 100%
yield since the protein types overlap in solubility and extractability [3]. In this work,
the feasibility of a hybrid multi-sensor ET, which combines repeated cross-sensitivity
and ion selective sensors (Fig. 1), to discriminate gluten-free and gluten-containing
liquid baby foods has been evaluated. The device was constructed using a screenprinted
technique and directly applied in the liquid infant food samples. No extraction
or dilution/dissolution step was required. In total, 5 “gluten-free” and 10 “glutencontaining”
liquid baby foods of different flavors were purchased at local supermarkets
and analyzed.
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Keywords
Citation
Peres, António M.; Dias, Luís G.; Veloso, Ana C.; Sousa, Mara E.B.C.; Machado, Adélio A.S.C. (2011). A hybrid electronic tongue for direct classification of baby liquid foods with or without gluten. In The 9th Spring Meeting of the International Society of Electrochemistry. Turku, Finlândia
Publisher
International Society of Electrochemistry