Application of electrical impedance spectroscopy for the characterisation of yoghurts

Meira, Ana Cristina Freitas de Oliveira; Morais, Larissa Carolina de; Paula, Marielle Maria de Oliveira; Pinto, Sandra Maria; Resende, Jaime Vilela de

doi:10.1016/j.idairyj.2023.105625

Cited by 2 publications

(1 citation statement)

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“…EIS has been used for assessing food quality and has shown a high potential for real-time use because changes in the complex impedances of food provide information about its chemical composition and help to follow changes in its state [ 10 ]. Thus, EIS has been extensively used to characterize milk [ 11 ] and yogurts [ 12 ]; to detect the quality and adulteration of dairy products such as bovine milk [ 13 ]; to differentiate between oliva varieties [ 14 ], to monitor the ripening of fruit [ 15 ]; to discriminate between fresh and frozen-thawed fish [ 16 ]; and to identify changes in pork during refrigerated storage [ 17 ]. EIS has been also extensively applied for agricultural product quality detection [ 18 ].…”

Section: Introductionmentioning

confidence: 99%

Detection of Salt Content in Canned Tuna by Impedance Spectroscopy: A Feasibility Study for Distinguishing Salt Levels

Zabala,

Merino,

Eletxigerra

et al. 2024

Foods

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The electrical impedance of dilute aqueous solutions containing extracts from five brands of canned tuna is analyzed using impedance spectroscopy in order to analyze their salt content and detect the potential presence of other salts beyond the well-stated NaCl. A complex electrical impedance is modeled with an equivalent electrical circuit, demonstrating good agreement with experimental data. This circuit accounts for the contribution of ions in the bulk solution, as well as those contributing to electrode polarization. The parameters describing the equivalent circuits, obtained through fitting data to the electrical impedance, are discussed in terms of the various ion contributions to both the electrical double layer at the electrode interface and the electrical conductivity of each solution. The ionic contribution to the electrical impedance is compared with that of a pure NaCl solution at the same concentration range. This comparison, when extended to real samples, allows for the development of a model to estimate the electrical conductivity of canned tuna samples, thereby determining the salt concentration in tuna. The model enables differentiation among the various samples of tuna studied. Subsequently, the potential presence of other ions besides Na+ and Cl− and their contribution to the electrical properties of each canned tuna extract is considered, especially for samples with a higher ratio of the sum of K+ and phosphates to Na+ concentration. This analysis shows the potential of impedance spectroscopy for on-site and rapid analysis of salt content and/or detection of additives in canned tuna fish.

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