Abstract
Most foods that are consumed daily are prone to food adulterant. Food adulterants are classified into several main groups. One of the most important cases of food adulterants is to increase the quality of raw or prepared foods by intentionally or accidentally adding non-food to them. The removal or replacement of valuable food components with relatively cheaper ones that significantly affect the original nutritional value and the addition of any poisonous or deleterious substances that are hazardous to the health of the consumer are also cases of food adulterants. In the recent years, food adulterations have steadily increased and become a major challenge for consumers, taking into account all economic, social, health, and religious aspects. Due to the importance of recognizing the authenticity of each food before it becomes available for public consumption, various methods including physical, chemical, biochemical, etc., are used to evaluate them. Meanwhile, electrochemical sensors, with their unique features such as simplicity, ease of operation, high sensitivity, and selectivity, have become a promising choice for evaluating food authenticity.
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Irannejad, N., Rezaei, B. (2022). Electrochemical Sensors for Food Adulterants. In: Chandra, P. (eds) Biosensing and Micro-Nano Devices. Springer, Singapore. https://doi.org/10.1007/978-981-16-8333-6_4
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