Salvo-Comino, C.; García-Hernández, C.; García-Cabezón, C.; Rodríguez-Méndez, M.L. Discrimination of Milks with a Multisensor System Based on Layer-by-Layer Films. Sensors2018, 18, 2716.
Salvo-Comino, C.; García-Hernández, C.; García-Cabezón, C.; Rodríguez-Méndez, M.L. Discrimination of Milks with a Multisensor System Based on Layer-by-Layer Films. Sensors 2018, 18, 2716.
Salvo-Comino, C.; García-Hernández, C.; García-Cabezón, C.; Rodríguez-Méndez, M.L. Discrimination of Milks with a Multisensor System Based on Layer-by-Layer Films. Sensors2018, 18, 2716.
Salvo-Comino, C.; García-Hernández, C.; García-Cabezón, C.; Rodríguez-Méndez, M.L. Discrimination of Milks with a Multisensor System Based on Layer-by-Layer Films. Sensors 2018, 18, 2716.
Abstract
A nanostructured electrochemical bi-sensor system for analysis of milks has been developed using the Layer by Layer technique. The non-enzymatic sensor [CHI+IL/CuPcS]2, is a layered material containing a negative film of the anionic sulfonated copper phthalocyanine (CuPcS) acting as electrocatalytic material, and a cationic layer containing a mixture of an ionic liquid (IL) (1-butyl-3-methylimidazolium tetrafluoroborate) that enhances the conductivity and chitosan (CHI) that facilitates the enzyme immobilization. The biosensor ([CHI+IL/CuPcS]2-GAO) results from the immobilization of galactose oxidase on the top of the LbL layers. FTIR, UV-vis and AFM have confirmed the proposed structure and cyclic voltammetry has demonstrated the amplification caused by the combination of materials in the film. Sensors have been combined to form an electronic tongue for milk analysis. Principal Component Analysis has revealed the ability of the sensor system to discriminate between milk samples with different lactose content. Using PLS-1 calibration models, correlations have been found between the voltammetric signals and chemical parameters measured by classical methods. PLS-1 models provide excellent correlations with lactose content. Additional information about other components such as fats, proteins and acidity can also be obtained. The method developed is simple and the short response time permits its use in assaying milk samples on-line.
Copyright:
This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
