0000000001036334
AUTHOR
Pierre Temple-boyer
Salt release monitoring with specific sensors in "in vitro" oral and digestive environments from soft cheeses
International audience; The objective of the present work is to demonstrate the interest and the feasibility of the measurement of NaCl concentrations in soft cheeses and in particular an in vitro digestion process by the use of chemical sensors. The analyzed matrices were the commercial Italian mozzarella cheeses and domestic cheese base models. The classification of mozzarellas was performed according to their salinity, while the breakdown of cheese base models has been followed both at initial steps of digestion in artificial mouth dispositive mimicking the oral sphere and in a gut-imitating digester (TIM-1). During the breakdown of soft cheese in the digester, the estimated values for N…
WS2 (P53): Development of Glutamate-EnFET-based enzymatic microsensors for food analysis
International audience; Glutamic acid and especially its associated glutamate ion are additives widely used as food 147lavor. enhancers as well as main markers of the Japanese taste umami. As a result, monosodium glutam (MSG). is widely used as an additive by the food industry. However, excess consumption may be responsible for. brain disorders causing sweats, headaches, losses of balance, faints and pains, schizophrenia, Alzheimer’s. and Parkinson’s disease[1] . Thus, it became important to develop methods in order to analyze glutamate. ions in liquid phase and to integrate them in order to realize glutamate-sensitive microsensors. This paper presents the development of ElecFET (Electroche…