Non-Invasive Detection of Hydrogen Peroxide Adulteration in Milk using E-Tongue Analysis

DOI: https://doie.org/10.1223/Jbse.2024906605

R. Premananda, H J Jambukesh, Santosh M Herur, Nagaraj Bhat, Hanumanthraju R K

Keywords:

Milk analysis, E-tongue, Hydrogen peroxide, Milk adulteration.

Abstract:

Milk adulteration involves deliberately compromising the quality of milk intended for sale, achieved through practices such as mixing or substituting it with inferior substances or removing essential ingredients. Contrary to common belief, milk adulterants can lead to severe health hazards, potentially causing fatal diseases. In this paper the experimental study of the prevalent milk adulterant, hydrogen peroxide (H2O2) is discussed and various methods are used for qualitative and quantitative detection. In addition to established techniques, recent advancements in detection methods are also discussed. The increasing sophistication of milk adulteration calls for cutting-edge research in identifying these adulterants. Through this review, we aim to contribute to the collective knowledge on milk adulterants and their detection techniques, fostering awareness and enabling effective measures to ensure milk quality and safety.
      Milk adulteration remains a prominent concern within the food industry, with hydrogen peroxide (H2O2) being one of the frequently employed adulterants. This study introduces an innovative technique utilizing electronic tongues (E-tongue) to detect and measure hydrogen peroxide levels in milk. The E-tongue method provides a swift and non-intrusive way to assess the presence of H2O2 in raw milk samples. Through the measurement of changes in hydrogen ion concentration and conductivity resulting from the interaction between hydrogen peroxide and milk, the study offers an indirect quantitative assessment of the adulterant. Experimental analyses were conducted at 27°C and 30°C to replicate typical storage conditions, revealing notable fluctuations in E-tongue and lactometer values in response to varying temperatures and H2O2 concentrations. Significantly, higher concentrations of hydrogen peroxide displayed improved detectability, thereby presenting a promising avenue for identifying adulterated raw milk. This research contributes to enhancing the detection capabilities for H2O2 in milk, thus safeguarding the integrity and quality of dairy products in the marketplace.
 

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