The development of innovative and efficient analytical techniques for dairy analysis is of utmost importance in ensuring food safety and quality. In this study, we present a novel approach to enhance dairy analysis through the utilization of a bioelectronic tongue modified with Gold Nanoparticles (AuNPs).The bioelectronic tongue is a sensing platform designed to mimic the human taste sensation by integrating various sensing elements. By incorporating AuNPs onto the surface of the bioelectronic tongue, we aim to improve its analytical capabilities specifically for dairy products. Gold nanoparticles have unique physicochemical properties, including a high surface area-to-volume ratio, excellent electrical conductivity, and biocompatibility, making them ideal candidates for enhancing sensing platforms.
We demonstrate the successful modification of the bioelectronic tongue with AuNPs using a simple and efficient immobilization method. The presence of the AuNPs significantly enhances the sensitivity and selectivity of the bioelectronic tongue towards key dairy components such as proteins, fats, sugars, and flavour compounds. Through extensive experimentation and validation, we illustrate the superior performance of the AuNP-modified bioelectronic tongue in detecting and quantifying various dairy analytes. The platform exhibits excellent accuracy, reproducibility, and stability, making it a promising tool for routine dairy analysis in laboratories and quality control settings. Furthermore, we investigate the mechanism behind the improved sensing capabilities of the AuNP-modified bioelectronic tongue, shedding light on the interactions between the gold nanoparticles and the target analytes.
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