Electroanalytical Approaches to Combatting Food Adulteration: Advances in Non-Enzymatic Techniques for Ensuring Quality and Authenticity

Abstract

Food adulteration remains a pressing issue, with serious implications for public health and economic fairness. Electroanalytical techniques have emerged as promising tools for detecting food adulteration due to their high sensitivity, cost-effectiveness, and adaptability to field conditions. This review delves into the application of these techniques across various food matrices, including olive oil, honey, milk, alcoholic beverages, fruit juices, and coffee. By leveraging methodologies such as voltammetry and chemometric data processing, significant advancements have been achieved in identifying both specific and non-specific adulterants. This review highlights novel electrodes, such as carbon-based electrodes modified with nanoparticles, metal oxides, and organic substrates, which enhance sensitivity and selectivity. Additionally, electronic tongues employing multivariate analysis have shown promise in distinguishing authentic products from adulterated ones. The integration of machine learning and miniaturization offers potential for on-site testing, making these techniques accessible to non-experts. Despite challenges such as matrix complexity and the need for robust validation, electroanalytical methods represent a transformative approach to food authentication. These findings underscore the importance of continuous innovation to address emerging adulteration threats and ensure compliance with quality standards.