Please use this identifier to cite or link to this item: https://repositorio.ufu.br/handle/123456789/39394
ORCID:  http://orcid.org/0000-0001-8101-3230
Document type: Dissertação
Access type: Acesso Embargado
Embargo Date: 2025-11-14
Title: New insights into the detection of food additives in foodstuffs: the use of pulse voltammetry techniques
Alternate title (s): Novas informações sobre a detecção de alimentos aditivos em alimentícios: o uso do pulse técnicas de voltametria
Author: Gonçalves Filho, Danielle
First Advisor: Souza, Djenaine de
First member of the Committee: Souza, Djenaine de
Second member of the Committee: Correia, Adriana Nunes
Third member of the Committee: Galli, Andressa
Summary: Food additives are intentionally chemical compounds 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 to inhibition the degradation process and prolonging the shelf life of foodstuffs. However, inadequately employed or exceeded consumption can result in adverse effects on consumers' health due to some toxic food additives, and their presence in the human body in high concentration has been related to the development of some diseases, such as 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, sensitive, and selectivity analytical methods for identifying and quantifying food additives in different foodstuffs are fundamental to quality control and ensuring food safety. This review presents new insights into the detection of food additives in foodstuffs using the mains techniques of pulse voltammetry, differential pulse, and square wave voltammetry, indicating the main advantages, drawbacks, and the importance in the adequate choices of the working electrode materials to improve the analytical results. Also are shown some important redox mechanisms of food additives, which allows the development of reliable, accurate, and inexpensive voltammetric methods for quantifying these compounds in foodstuffs samples.
Abstract: Food additives are intentionally chemical compounds 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 to inhibition the degradation process and prolonging the shelf life of foodstuffs. However, inadequately employed or exceeded consumption can result in adverse effects on consumers' health due to some toxic food additives, and their presence in the human body in high concentration has been related to the development of some diseases, such as 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, sensitive, and selectivity analytical methods for identifying and quantifying food additives in different foodstuffs are fundamental to quality control and ensuring food safety. This review presents new insights into the detection of food additives in foodstuffs using the mains techniques of pulse voltammetry, differential pulse, and square wave voltammetry, indicating the main advantages, drawbacks, and the importance in the adequate choices of the working electrode materials to improve the analytical results. Also are shown some important redox mechanisms of food additives, which allows the development of reliable, accurate, and inexpensive voltammetric methods for quantifying these compounds in foodstuffs samples.
Keywords: Aditivos Alimentares
Controle Alimentar
Voltametria de Pulso Diferencial
Voltametria de Onda Quadrada
Mecanismos Redox
Alimentos
Food Additives
Foodstuffs
Food Control
Differential Pulse Voltammetry
Square Wave Voltammetry
Mechanisms Redox
Tecnologia de alimentos
Area (s) of CNPq: CNPQ::CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOS::ENGENHARIA DE ALIMENTOS
Subject: Tecnologia de alimentos
Voltametria
Alimentos - Aditivos
Gêneros alimentícios
Language: eng
Country: Brasil
Publisher: Universidade Federal de Uberlândia
Program: Programa de Pós-graduação em Engenharia de Alimentos
Quote: GONÇALVES FILHO, Danielle. New insights into the detection of food additives in foodstuffs: the use of pulse voltammetry techniques. 2023. 83 f. Dissertação (Mestrado em Engenharia de Alimentos) - Universidade Federal de Uberlândia, Uberlândia, 2023. DOI http://doi.org/10.14393/ufu.di.2023.7094.
Document identifier: http://doi.org/10.14393/ufu.di.2023.7094
URI: https://repositorio.ufu.br/handle/123456789/39394
Date of defense: 28-Jul-2023
Sustainable Development Goals SDGs: ODS::ODS 9. Indústria, Inovação e infraestrutura - Construir infraestrutura resiliente, promover a industrialização inclusiva e sustentável, e fomentar a inovação.
Appears in Collections:DISSERTAÇÃO - Engenharia de Alimentos (Patos de Minas)

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