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Chemosensors
Special Issues
Electrochemical Sensor for Food Analysis
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Electrochemical Sensor for Food Analysis

A special issue of Chemosensors (ISSN 2227-9040). This special issue belongs to the section "Electrochemical Devices and Sensors".

Deadline for manuscript submissions: 10 December 2025 | Viewed by 5589

Special Issue Editors

Prof. Dr. Milan B. Radovanović

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Guest Editor
Technical Faculty in Bor, University of Belgrade, 19210 Bor, Serbia
Interests: corrosion; corrosion inhibition; material characterization; electrochemical techniques; impedance analysis; biomaterials
Special Issues, Collections and Topics in MDPI journals
Dr. Marija B. Petrović Mihajlović

E-Mail Website
Guest Editor
Technical Faculty in Bor, University of Belgrade, 19210 Bor, Serbia
Interests: electrochemical analysis; corrosion; environmentally friendly corrosion inhibitors; material characterization; biomaterials
Special Issues, Collections and Topics in MDPI journals
Dr. Ana Simonovic

E-Mail Website
Guest Editor
Technical Faculty in Bor, University of Belgrade, 19210 Bor, Serbia
Interests: electrochemical analysis; corrosion; corrosion inhibition; electrochemical techniques
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

At present, food quality is one of the main concerns. For this reason, many analitical methods for the determination of food quality have been developed. It is very important that these techniques are fast, reliable, cheap with high sensitivity and are easy to apply. Electrochemical sensors are used as suitable analytical tools that have all of these characteristics. In food quality analysis, traditional methods are popular, but also have certain limitations. Electrochemical sensors overcome these limitations for the favouriable utilization of these techniques. The aim of this Special Issue of Chemosensors is to present state-of-the-art investigations on novel electrochemical sensors used for food quality determination. The main focus will be on the synthesis of new nanomaterials and other materials for the preparation of the electrochemical sensors, which can be used in different solutions. This journal’s aims and scope include presenting new results in the fields of the electrochemical devices and sensors, materials for chemical sensing, nano- and micro-technologies, etc., matching the theme of this Special Issue. This Special Issue aims to ensure the safety of different kind of foods eaten by humans; it may be very interesting to potential readers.

Prof. Dr. Milan B. Radovanović
Dr. Marija B. Petrović Mihajlović
Dr. Ana Simonovic
Guest Editors

Manuscript Submission Information

Manuscripts should be submitted online at www.mdpi.com by registering and logging in to this website. Once you are registered, click here to go to the submission form. Manuscripts can be submitted until the deadline. All submissions that pass pre-check are peer-reviewed. Accepted papers will be published continuously in the journal (as soon as accepted) and will be listed together on the special issue website. Research articles, review articles as well as short communications are invited. For planned papers, a title and short abstract (about 100 words) can be sent to the Editorial Office for announcement on this website.

Submitted manuscripts should not have been published previously, nor be under consideration for publication elsewhere (except conference proceedings papers). All manuscripts are thoroughly refereed through a single-blind peer-review process. A guide for authors and other relevant information for submission of manuscripts is available on the Instructions for Authors page. Chemosensors is an international peer-reviewed open access monthly journal published by MDPI.

Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 2000 CHF (Swiss Francs). Submitted papers should be well formatted and use good English. Authors may use MDPI's English editing service prior to publication or during author revisions.

Keywords

  • electrochemical sensors
  • food safety
  • nanoparticles
  • MOF
  • carbon paste electrode
  • glassy carbon electrode
  • modified electrode

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Published Papers (5 papers)

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Research

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15 pages, 3714 KiB  
Article
Application of Graphite Electrodes Prepared from Waste Zinc−Carbon Batteries for Electrochemical Detection of Xanthine
by Milan B. Radovanović, Ana T. Simonović, Marija B. Petrović Mihajlović, Žaklina Z. Tasić and Milan M. Antonijević
Chemosensors 2025, 13(8), 282; https://doi.org/10.3390/chemosensors13080282 - 2 Aug 2025
Viewed by 131
Abstract
Waste from zinc−carbon batteries poses a serious environmental protection problem. One of the main problems is also the reliable and rapid determination of some compounds that may be present in food and beverages consumed worldwide. This study addresses these problems and presents a [...] Read more.
Waste from zinc−carbon batteries poses a serious environmental protection problem. One of the main problems is also the reliable and rapid determination of some compounds that may be present in food and beverages consumed worldwide. This study addresses these problems and presents a possible solution for the electrochemical detection of xanthine using carbon from spent batteries. Cyclic voltammetry and differential pulse voltammetry are electrochemical methods used for the detection of xanthine. The techniques used demonstrate the mechanism of xanthine oxidation in the tested environment. A linear correlation was found between the oxidation current peaks and the xanthine concentration in the range of 5·10−7 to 1·10−4 M, as well as the values for the limit of detection and the limit of quantification, 7.86·10−8 M and 2.62·10−7 M, respectively. The interference test shows that the electrode obtained from waste Zn-C batteries has good selectivity, which means that the electrode can be used for xanthine determination in the presence of various ions. The data obtained show that carbon sensors from used zinc−carbon batteries can be used to detect xanthine in real samples. Full article
(This article belongs to the Special Issue Electrochemical Sensor for Food Analysis)
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16 pages, 1781 KiB  
Article
Sensitive Hydrogen Peroxide Sensor Based on Hexacyanoferrate Nickel–Carbon Nanodots
by Emiliano Martínez-Periñán, Juan Manuel Hernández-Gómez, Encarnación Lorenzo and Cristina Gutiérrez-Sánchez
Chemosensors 2025, 13(6), 195; https://doi.org/10.3390/chemosensors13060195 - 22 May 2025
Viewed by 745
Abstract
An electrochemical sensor was developed for the detection of hydrogen peroxide (H2O2) based on the in situ formation of a nickel hexacyanoferrate complex on the electrode surface. Screen-printed carbon electrodes were modified with nickel-doped carbon nanodots (Ni-CNDs), and a [...] Read more.
An electrochemical sensor was developed for the detection of hydrogen peroxide (H2O2) based on the in situ formation of a nickel hexacyanoferrate complex on the electrode surface. Screen-printed carbon electrodes were modified with nickel-doped carbon nanodots (Ni-CNDs), and a nickel hexacyanoferrate complex was electrogenerated over the nickel carbon nanodots. Ni-CNDs were synthetized “a la carte” in one step by including nickel (II) acetate as precursor and characterized using different techniques: transmission electron microscopy (TEM), energy-dispersive X-ray spectroscopy, atomic force microscopy (AFM), and infrared spectroscopy (FTIR). The electrocatalytic activity toward H2O2 reduction and the oxidation of the resulting modified electrodes was studied. The developed sensor had a strong electrocatalytic effect on the oxidation and reduction of H2O2, yielding detection limits of 3.22 and 0.49 μM, respectively. The H2O2 content of a tap water sample was determined, confirming the viability of the developed electrochemical sensor. Full article
(This article belongs to the Special Issue Electrochemical Sensor for Food Analysis)
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14 pages, 4453 KiB  
Article
Research on Taste and Aroma Characteristics of Dahongpao Tea with Different Grades
by Xiaomin Pang, Jishuang Zou, Pengyao Miao, Weiting Cheng, Zewei Zhou, Xiaoli Jia, Haibin Wang, Yuanping Li, Qi Zhang and Jianghua Ye
Chemosensors 2025, 13(4), 134; https://doi.org/10.3390/chemosensors13040134 - 7 Apr 2025
Viewed by 698
Abstract
This study aimed to thoroughly investigate the quality differences and influencing factors of Dahongpao tea of different grades. Through sensory evaluation, electronic nose analysis, electronic tongue analysis, biochemical component analysis, and HS-SPME-GC-MS, the taste and aroma characteristics of Dahongpao samples of different grades [...] Read more.
This study aimed to thoroughly investigate the quality differences and influencing factors of Dahongpao tea of different grades. Through sensory evaluation, electronic nose analysis, electronic tongue analysis, biochemical component analysis, and HS-SPME-GC-MS, the taste and aroma characteristics of Dahongpao samples of different grades (superfine, first, and second grades) were comprehensively studied. The results showed that there were significant differences in sensory quality, aroma components, and taste components among Dahongpao of different grades. Superfine Dahongpao has a rich aroma and mellow taste, containing a higher content of esters and aromatic hydrocarbons such as benzaldehyde (2-hydroxy-5-methoxy), hexyl benzoate, and cyclohexanecarboxylic acid 2,3-dichlorophenyl ester, which endow it with fruity, floral, and woody characteristics. In contrast, first- and second-grade Dahongpao contain more alkanes, pyrazines, and furans such as benzene (1-ethyl-1-propenyl), dodecane (2,6,10-trimethyl), and pyrazine (2,6-dimethyl), which impart floral, roasted, and nutty flavors. Moreover, superfine Dahongpao has a more bitter and astringent taste, but the bitterness and astringency dissipate more quickly, while the taste of first- and second-grade Dahongpao is relatively bland. These differences provide a scientific basis for the grade classification of Dahongpao tea and offer references for improving tea quality and standardized production. Full article
(This article belongs to the Special Issue Electrochemical Sensor for Food Analysis)
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18 pages, 3529 KiB  
Article
Intelligent Electrochemical Sensing: A New Frontier in On-the-Fly Coffee Quality Assessment
by Simone Grasso, Maria Vittoria Di Loreto, Alessandro Zompanti, Davide Ciarrocchi, Laura De Gara, Giorgio Pennazza, Luca Vollero and Marco Santonico
Chemosensors 2025, 13(1), 24; https://doi.org/10.3390/chemosensors13010024 - 18 Jan 2025
Viewed by 1651
Abstract
Quality control is mandatory in the food industry and chemical sensors play a crucial role in this field. Coffee is one of the most consumed and commercialized food products globally, and its quality is of the utmost importance. Many scientific papers have analyzed [...] Read more.
Quality control is mandatory in the food industry and chemical sensors play a crucial role in this field. Coffee is one of the most consumed and commercialized food products globally, and its quality is of the utmost importance. Many scientific papers have analyzed coffee quality using different approaches, such as analytical and sensor analyses, which, despite their good performance, are limited to structured lab implementation. This study aims to evaluate the capability of a smart electrochemical sensor to discriminate among different beverages prepared using coffee beans with different moisture content (0%, 2%, >4%) and ground in three sizes (fine, medium and coarse). These parameters reflect real scenarios where coffee is produced and its quality influenced. The possibility of optimizing coffee quality in real time by tuning these parameters could open the way to intelligent coffee machines. A specific experimental setup has been designed, and the data has been analyzed using machine learning techniques. The results obtained from Principal Component Analysis (PCA) and Partial Least Square Discriminant Analysis (PLS-DA) show the sensor’s capability to distinguish between samples of different quality, with a percentage of correct classification of 86.6%. This performance underscores the potential benefits of this sensor for coffee quality assessment, enabling time and resource savings, while facilitating the development of analytical methods based on smart electrochemical sensors. Full article
(This article belongs to the Special Issue Electrochemical Sensor for Food Analysis)
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Review

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63 pages, 4971 KiB  
Review
Electrochemical Nanosensors Applied to the Assay of Some Food Components—A Review
by Aurelia Magdalena Pisoschi, Florin Iordache, Loredana Stanca, Petronela Mihaela Rosu, Nicoleta Ciocirlie, Ovidiu Ionut Geicu, Liviu Bilteanu and Andreea Iren Serban
Chemosensors 2025, 13(8), 272; https://doi.org/10.3390/chemosensors13080272 - 23 Jul 2025
Viewed by 607
Abstract
Nanomaterials’ special features enable their extensive application in chemical and biochemical nanosensors for food assays; food packaging; environmental, medicinal, and pharmaceutical applications; and photoelectronics. The analytical strategies based on novel nanomaterials have proved their pivotal role and increasing interest in the assay of [...] Read more.
Nanomaterials’ special features enable their extensive application in chemical and biochemical nanosensors for food assays; food packaging; environmental, medicinal, and pharmaceutical applications; and photoelectronics. The analytical strategies based on novel nanomaterials have proved their pivotal role and increasing interest in the assay of key food components. The choice of transducer is pivotal for promoting the performance of electrochemical sensors. Electrochemical nano-transducers provide a large active surface area, enabling improved sensitivity, specificity, fast assay, precision, accuracy, and reproducibility, over the analytical range of interest, when compared to traditional sensors. Synthetic routes encompass physical techniques in general based on top–down approaches, chemical methods mainly relying on bottom–up approaches, or green technologies. Hybrid techniques such as electrochemical pathways or photochemical reduction are also applied. Electrochemical nanocomposite sensors relying on conducting polymers are amenable to performance improvement, achieved by integrating redox mediators, conductive hydrogels, and molecular imprinting polymers. Carbon-based or metal-based nanoparticles are used in combination with ionic liquids, enhancing conductivity and electron transfer. The composites may be prepared using a plethora of combinations of carbon-based, metal-based, or organic-based nanomaterials, promoting a high electrocatalytic response, and can accommodate biorecognition elements for increased specificity. Nanomaterials can function as pivotal components in electrochemical (bio)sensors applied to food assays, aiming at the analysis of bioactives, nutrients, food additives, and contaminants. Given the broad range of transducer types, detection modes, and targeted analytes, it is important to discuss the analytical performance and applicability of such nanosensors. Full article
(This article belongs to the Special Issue Electrochemical Sensor for Food Analysis)
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