Bioelectronic tongue dedicated to the analysis of milk using enzymes linked to carboxylated-PVC membranes modified with gold nanoparticles

Producción Científica

Detalles Bibliográficos
Autores: Pérez González, Clara, Salvo Comino, Coral, Martín Pedrosa, Fernando, García Cabezón, Ana Cristina, Rodríguez Méndez, María Luz
Tipo de recurso: artículo
Estado:Versión aceptada para publicación
Fecha de publicación:2022
País:España
Institución:Universidad de Valladolid
Repositorio:UVaDOC. Repositorio Documental de la Universidad de Valladolid
OAI Identifier:oai:uvadoc.uva.es:10324/55976
Acceso en línea:https://doi.org/10.1016/j.foodcont.2022.109425
https://uvadoc.uva.es/handle/10324/55976
Access Level:acceso abierto
Palabra clave:Bioelectronic tongue
Lengua bioelectrónica
Milk
Leche
Biosensors
Biosensores
Gold nanoparticles
Nanopartículas de oro
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spelling Bioelectronic tongue dedicated to the analysis of milk using enzymes linked to carboxylated-PVC membranes modified with gold nanoparticlesPérez González, ClaraSalvo Comino, CoralMartín Pedrosa, FernandoGarcía Cabezón, Ana CristinaRodríguez Méndez, María LuzBioelectronic tongueLengua bioelectrónicaMilkLecheBiosensorsBiosensoresGold nanoparticlesNanopartículas de oroProducción CientíficaBioelectronic tongues (bioET) made of sensors combining enzymes and nanomaterials have been shown to be advantageous due to the specificity offered by the biosensors and the enhanced sensitivity provided by the nanomaterials. In this work, an innovative bioET for milk analysis is developed using potentiometric biosensors based on lactic dehydrogenase, galactose oxidase and urease specific for the detection of compounds of interest in milk (lactic acid, galactose and urea). The performance of the biosensors has been fostered by covalently immobilizing the enzymes on membranes of carboxylated polyvinyl chloride combined with gold nanoparticles. The design and composition of the biosensors contributes to preserving the enzymatic activity, allowing limits of detection in the range of 10−5 – 10−6 M with excellent sensitivity and reproducibility (variation coefficients ranged from 1 to 5.1%). The three biosensors, combined in a single device and coupled to a pattern recognition software, can discriminate efficiently twelve classes of milk with different fat content (skimmed, semi-skimmed and whole milk) and nutritional characteristics (calcium enriched, lactose free and folic acid-enriched). The bioET shows an excellent classification capability with an accuracy of up to 99.7%. By applying Support Vector Machine (SVM) analysis, the BioET can perform the simultaneous assessment of eight physicochemical parameters (acidity, fat, proteins, lactose, density, urea, dry matter and nonfat dry matter) with satisfactory correlation coefficients and low residual errors. The results are further improved by implementing ensemble methodologies. The proposed strategy has been demonstrated to be useful for improving the performance of bioETs in the dairy industry.Ministerio de Ciencia, Innovación y Universidades - Fondo Europeo de Desarrollo Regional (project RTI2018-097990-B-100)Junta de Castilla y León - Fondo Europeo de Desarrollo Regional (project VA202P20)Unión Europea - Fondo Europeo de Desarrollo Regional (project CLU-2019-04)Elsevier2022info:eu-repo/semantics/articleinfo:eu-repo/semantics/acceptedVersionapplication/pdfhttps://doi.org/10.1016/j.foodcont.2022.109425https://uvadoc.uva.es/handle/10324/55976reponame:UVaDOC. Repositorio Documental de la Universidad de Valladolidinstname:Universidad de ValladolidIngléshttps://www.sciencedirect.com/science/article/pii/S0956713522006181?via%3Dihubinfo:eu-repo/semantics/openAccesshttp://creativecommons.org/licenses/by-nc-nd/4.0/oai:uvadoc.uva.es:10324/559762026-06-13T12:44:47Z
dc.title.none.fl_str_mv Bioelectronic tongue dedicated to the analysis of milk using enzymes linked to carboxylated-PVC membranes modified with gold nanoparticles
title Bioelectronic tongue dedicated to the analysis of milk using enzymes linked to carboxylated-PVC membranes modified with gold nanoparticles
spellingShingle Bioelectronic tongue dedicated to the analysis of milk using enzymes linked to carboxylated-PVC membranes modified with gold nanoparticles
Pérez González, Clara
Bioelectronic tongue
Lengua bioelectrónica
Milk
Leche
Biosensors
Biosensores
Gold nanoparticles
Nanopartículas de oro
title_short Bioelectronic tongue dedicated to the analysis of milk using enzymes linked to carboxylated-PVC membranes modified with gold nanoparticles
title_full Bioelectronic tongue dedicated to the analysis of milk using enzymes linked to carboxylated-PVC membranes modified with gold nanoparticles
title_fullStr Bioelectronic tongue dedicated to the analysis of milk using enzymes linked to carboxylated-PVC membranes modified with gold nanoparticles
title_full_unstemmed Bioelectronic tongue dedicated to the analysis of milk using enzymes linked to carboxylated-PVC membranes modified with gold nanoparticles
title_sort Bioelectronic tongue dedicated to the analysis of milk using enzymes linked to carboxylated-PVC membranes modified with gold nanoparticles
dc.creator.none.fl_str_mv Pérez González, Clara
Salvo Comino, Coral
Martín Pedrosa, Fernando
García Cabezón, Ana Cristina
Rodríguez Méndez, María Luz
author Pérez González, Clara
author_facet Pérez González, Clara
Salvo Comino, Coral
Martín Pedrosa, Fernando
García Cabezón, Ana Cristina
Rodríguez Méndez, María Luz
author_role author
author2 Salvo Comino, Coral
Martín Pedrosa, Fernando
García Cabezón, Ana Cristina
Rodríguez Méndez, María Luz
author2_role author
author
author
author
dc.subject.none.fl_str_mv Bioelectronic tongue
Lengua bioelectrónica
Milk
Leche
Biosensors
Biosensores
Gold nanoparticles
Nanopartículas de oro
topic Bioelectronic tongue
Lengua bioelectrónica
Milk
Leche
Biosensors
Biosensores
Gold nanoparticles
Nanopartículas de oro
description Producción Científica
publishDate 2022
dc.date.none.fl_str_mv 2022
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/acceptedVersion
format article
status_str acceptedVersion
dc.identifier.none.fl_str_mv https://doi.org/10.1016/j.foodcont.2022.109425
https://uvadoc.uva.es/handle/10324/55976
url https://doi.org/10.1016/j.foodcont.2022.109425
https://uvadoc.uva.es/handle/10324/55976
dc.language.none.fl_str_mv Inglés
language_invalid_str_mv Inglés
dc.relation.none.fl_str_mv https://www.sciencedirect.com/science/article/pii/S0956713522006181?via%3Dihub
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
http://creativecommons.org/licenses/by-nc-nd/4.0/
eu_rights_str_mv openAccess
rights_invalid_str_mv http://creativecommons.org/licenses/by-nc-nd/4.0/
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv Elsevier
publisher.none.fl_str_mv Elsevier
dc.source.none.fl_str_mv reponame:UVaDOC. Repositorio Documental de la Universidad de Valladolid
instname:Universidad de Valladolid
instname_str Universidad de Valladolid
reponame_str UVaDOC. Repositorio Documental de la Universidad de Valladolid
collection UVaDOC. Repositorio Documental de la Universidad de Valladolid
repository.name.fl_str_mv
repository.mail.fl_str_mv
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