Laboratory of Electroanalytical Applied to Biotechnology and Food Engineering (LEABE), Chemistry Institute, Uberlândia Federal University, Major Jerônimo street, 566, Patos de Minas, MG 38700-002, Brazil.
Laboratory of Electroanalytical Applied to Biotechnology and Food Engineering (LEABE), Chemistry Institute, Uberlândia Federal University, Major Jerônimo street, 566, Patos de Minas, MG 38700-002, Brazil.
Food Chem. 2024 Oct 1;454:139710. doi: 10.1016/j.foodchem.2024.139710. Epub 2024 May 16.
Food additives are chemical compounds intentionally added during foodstuff production to control technological functions, such as pH, viscosity, stability (color, flavor, taste, and odor), homogeneity, and loss of nutritional value. These compounds are fundamental in inhibition the degradation process and prolonging the shelf life of foodstuffs. However, their inadequate employment or overconsumption can adversely affect consumers' health with the development of allergies, hematological, autoimmune, and reproductive disorders, as well as the development of some types of cancer. Thus, the development and application of simple, fast, low-cost, sensitivity, and selectivity analytical methods for identifying and quantifying food additives from various chemical classes and in different foodstuffs are fundamental to quality control and ensuring food safety. This review presents trends in the detection of food additives in foodstuffs using differential pulse voltammetry and square wave voltammetry, the main pulse voltammetric techniques, indicating the advantages, drawbacks, and applicability in food analysis. Are discussed the importance of adequate choices of working electrode materials in the improvements of analytical results, allowing reliable, accurate, and inexpensive voltammetric methods for detecting these compounds in foodstuffs samples.
食品添加剂是在食品生产过程中有意添加的化学化合物，用于控制技术功能，如 pH 值、粘度、稳定性（颜色、味道、气味）、均一性和营养价值的损失。这些化合物对于抑制降解过程和延长食品保质期至关重要。然而，如果使用不当或过度食用，它们可能会对消费者的健康造成不利影响，导致过敏、血液、自身免疫和生殖系统紊乱，以及某些类型癌症的发展。因此，开发和应用简单、快速、低成本、灵敏度和选择性的分析方法，用于从各种化学类别和不同食品中识别和定量食品添加剂，对于质量控制和确保食品安全至关重要。本综述介绍了使用差分脉冲伏安法和方波伏安法（主要脉冲伏安技术）检测食品中食品添加剂的趋势，指出了这些方法在食品分析中的优点、缺点和适用性。还讨论了在改进分析结果时，适当选择工作电极材料的重要性，这使得在食品样品中检测这些化合物的可靠、准确和廉价的伏安法方法成为可能。
