Study of Calcium and Sodium Behavior to Identify Milk Adulteration Using Flame Atomic Absorption Spectrometry

Santos, Poliana M.; Costa, Lenon F. B.; Pereira-Filho, Edenir Rodrigues

doi:10.4236/fns.2012.39161

Cited by 7 publications

(3 citation statements)

References 22 publications

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“… 38 Recent research focused on the determination of adulterants using different analytical techniques. Among these, Raman spectroscopy, 39 HPLC, 40 – 43 GC–MS, 44 FTIR, 45 , 46 GC, 47 , 48 FAA, 49 HPLC-MS, IR, GLC, 43 and HPLC/MS 50 were successfully used as suitable techniques for the determination and quantification of different food adulterants.…”

Section: Methodsmentioning

confidence: 99%

Food adulteration: Causes, risks, and detection techniques—review

Anagaw,

Ayenew,

Limenh

et al. 2024

SAGE Open Medicine

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Food adulteration is the intentional addition of foreign or inferior substances to original food products for a variety of reasons. It takes place in a variety of forms, like mixing, substitution, hiding poor quality in packaging material, putting decomposed food for sale, misbranding or giving false labels, and adding toxicants. Several analytical methods (such as chromatography, spectroscopy, electronic sensors) are used to detect the quality of foodstuffs. This review provides concise but detailed information to understand the scope and scale of food adulteration as a way to further detect, combat, and prevent future adulterations. The objective of this review was to provide a comprehensive overview of the causes, risks, and detection techniques associated with food adulteration. It also aimed to highlight the potential health risks posed by consuming adulterated food products and the importance of detecting and preventing such practices. During the review, books, regulatory guidelines, articles, and reports on food adulteration were analyzed critically. Furthermore, the review assessed key findings to present a well-rounded analysis of the challenges and opportunities associated with combating food adulteration. This review included different causes and health impacts of food adulteration. The analytical techniques for food adulteration detection have also been documented in brief. In addition, the review emphasized the urgency of addressing food adulteration through a combination of regulatory measures, technological advancements, and consumer awareness. In conclusion, food adulteration causes many diseases such as cancer, liver disease, cardiovascular disease, kidney disease, and nervous system-related diseases. So, ensuring food safety is the backbone of health and customer satisfaction. Strengthening regulations, taking legal enforcement action, enhancing testing, and quality control can prevent and mitigate the adulteration of food products. Moreover, proper law enforcement and regular inspection of food quality can bring about drastic changes.

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Section: Methodsmentioning

confidence: 99%

Food adulteration: Causes, risks, and detection techniques—review

Anagaw,

Ayenew,

Limenh

et al. 2024

SAGE Open Medicine

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“…Milk adulteration is the process of removing or substituting milk ingredients with inferior one. After olive oil, milk is said to be the food item most prone to be adulterated (Santos et al, 2012). It is well known that water itself is a good adulterant (Xiu and Klein, 2010;Faraz et al, 2013;Mu et al, 2014;Bari et al, 2015;Karmaker et al, 2020).…”

Section: Introductionmentioning

confidence: 99%

Casein, whey protein and non-protein nitrogen content of milk to identify water, sugar and flour adulterated milk

Islam,

Abunaser,

Khandakar

et al. 2024

Bang. J. Anim. Sci.

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This study was aimed to assess the potential of using milk's nitrogen distribution pattern, specifically casein, whey protein, and non-protein nitrogen content, as a method for detecting milk adulteration with water, sugar, and flour. Whole milk samples were collected from the Bangladesh Agricultural University Dairy Farm, BAU, Mymensingh, and subjected to adulterations, including 15%, 20%, and 25% water additions and subsequent sugar or flour adjustments to match the fresh milk's specific gravity. The samples were analyzed for specific gravity, fat content, and nitrogen distribution. Results indicated that while specific gravity remained consistent across samples adulterated with sugar or flour, it varied significantly (P<0.05) in those diluted with water. Fat content was significantly (P<0.05) reduced in samples adulterated with water and sugar, particularly at the 25% water addition level. Though total protein, true protein, and casein contents were significantly lower (P<0.05) in the 25% water-added milk compared to fresh milk, they were not significantly different (P>0.05) across the other adulterated samples when compared to fresh milk. Whey protein and non-protein nitrogen levels were statistically consistent (P>0.05) across all the samples. The results indicate that the nitrogen distribution pattern, in its current state, cannot be used to detect milk adulteration effectively. Further research with a larger dataset considering various factors affecting nitrogen distribution in milk is recommended for conclusive results. Bangladesh Journal of Animal Science 53 (1): 23-30, 2024

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“…The development of new markets as a consequence of free trade agreements between different milk-producing countries obligates governments and the dairy industry to provide excellent quality products; as a result, it is critical to identify foreign or rare substances in the standard composition of milk. The main tools used for the detection of adulterants are traditional chemical methods such as volumetric methods, infrared spectroscopy, atomic absorption spectroscopy, liquid chromatography-mass spectrometry, and nuclear magnetic resonance, among others (Song et al, 2020;Azad and Ahmed, 2016;Dos-Santos et al, 2012). All these techniques have been demonstrated to be effective in milk analysis.…”

Section: Introductionmentioning

confidence: 99%

Application of a Polypyrrole Sensor Array Integrated into a Smart Electronic Tongue for the Discrimination of Milk Adulterated with Sucrose

Arrieta¹,

Barrera²,

Mendoza³

2023

IJTech

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This work presents the use of a smart electronic tongue for discriminating adulterated milk samples with various concentrations of sucrose. The smart electronic tongue was integrated by a voltammetric sensor array from polypyrrole doped with various doping agents, a portable multi-potentiostat controlled by a smartphone with an Android application. Sucrose concentrations ranging from 1% to 20% were used to adulterate the tested samples. The sensor array was optimized to perform measurements on milk while maintaining good performance in terms of stability and signal quality. The sensor array was prepared by chronoamperometric electropolymerization of pyrrole with different doping agents, varying polymerization time (from 50 to 300 s), and concentration of monomer (from 0.10 to 0.40 M) and doping agent (from 0.05 to 0.30 M). The optimization process results demonstrated that the parameters polymerization time, monomer concentration, and doping agent concentration affect the stability of the signals in the sensors, allowing for the establishment of adequate conditions to guarantee maximum stability through an experimental design. Thus, values of 0.10 M for monomer concentration, 0.05 to 0.10 M for doping agent concentration, and 50 to 70 s for polymerization time were established. The measurements taken with the smart electronic tongue on the milk samples allowed a principal component analysis to classify the samples in the plane of the first two principal components. Principal components 1 and 2 registered a variance of 93.39% (78.68% and 14.71%, respectively), indicating a high degree of information registered by the sensor array. It could be concluded that the array of optimized polypyrrole sensors allows sufficient information to be recorded through measurements made with the smart electronic tongue to discriminate adulterated milk samples with different sucrose concentrations.

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Study of Calcium and Sodium Behavior to Identify Milk Adulteration Using Flame Atomic Absorption Spectrometry

Cited by 7 publications

References 22 publications

Food adulteration: Causes, risks, and detection techniques—review

Food adulteration: Causes, risks, and detection techniques—review

Casein, whey protein and non-protein nitrogen content of milk to identify water, sugar and flour adulterated milk

Application of a Polypyrrole Sensor Array Integrated into a Smart Electronic Tongue for the Discrimination of Milk Adulterated with Sucrose

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