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Intraoral and Peroral Drug Delivery Systems
Published in Ambikanandan Misra, Aliasgar Shahiwala, In-Vitro and In-Vivo Tools in Drug Delivery Research for Optimum Clinical Outcomes, 2018
Mohammed Shuaib Khan, Pranav J. Shah, Priya B. Dubey, Jaimini K. Gandhi
Thus, to overcome all ethical, regularity, reproducibility and statistical aspects of in-vivo testing methods to evaluate taste-masking, the use of in-vitro procedures for the taste assessment of orally administered drug formulations might be an encouraging alternative option. The electronic tongue is a promising tool that can be potentially used for in-vitro taste evaluation studies (Pein et al. 2014). The instrument is generally equipped with a sensor array and it works on the principles of electrochemical measurement including potentiometry, amperometry and voltammetry (Maniruzzaman and Douroumis 2015). In most of the instruments used today, electronic tongue sensors are made up of potentiometric membrane electrodes which follow the Nernst law, and their membrane potentials are correlated to at least one reference electrode (Woertz et al. 2011). Due to the interaction of test sample molecules and components of the electrode membrane, sensor responses are generated. Though it is an important tool for in-vitro taste evaluation studies in development of taste masked formulations, the results obtained are only a relative interpretation of taste. A correlation between in-vitro electronic tongue measurements and in-vivo human taste has been established to some extent in adults (Bastiaans et al. 2017; Kim et al. 2013).
Design of an automated tea grader
Published in Madhusree Kundu, Palash Kumar Kundu, Seshu Kumar Damarla, Chemometric Monitoring: Product Quality Assessment, Process Fault Detection, and Applications, 2017
Madhusree Kundu, Palash Kumar Kundu, Seshu Kumar Damarla
Biomimetics is the study of biologically inspired design, adaptation, or derivation from nature for development of new materials or products. Rapidly developing sensor technology and chemometric techniques have orchestrated the phenomenal concept of bionic devices like the electronic nose (e-nose), electronic tongue (e-tongue), etc. Electrochemistry plays a major role in e-tongue device operation. Analytical techniques that use a measurement of potential, charge, or current to determine an analyte's concentration to characterize the chemical reactivity of the analyte are collectively called electrochemistry because such techniques originated from the study of the movement of electrons in an electrolytic solution. Conventional analytical instruments like gas chromatography (GC), high-performance liquid chromatography (HPLC), atomic absorption and atomic emission spectroscopy (AAS and AES), capillary electrophoresis (CE), and colorimetric and elemental analysis have been in use for analysis of complex multi-component liquids. However, all these methods are time consuming, laborious, expensive, and not suitable for in situ analysis of bulk samples. In this context, the e-tongue, based on an electrochemical method of analysis, emerged as an alternative method. The first e-tongue system (called a “taste sensor”) was introduced by Toko from Kyushu University, Japan, and consisted of eight potentiometric electrodes with lipid-polymeric membranes (PVC membranes with lipid derivatives) [4]. Legin et al. [5] from St. Petersburg University, Russia reported a solid-state crystalline ion-selective electrode (ISE) based on chalcogenide glass. As a result of the joint work conducted by St. Petersburg University, Russia with the Chemical Sensors Group of “Tor Vergata” University, Rome, Italy, the term “electronic tongue” was coined for a multisensory system composed of an array of chemical sensors and an appropriate data-processing tool [6]. Legin et al. [7] pointed out that the electronic tongue can be thought of as analogous to both olfaction and taste, and it can be used for the detection of all types of dissolved compounds, including volatile compounds, which create odors after evaporation. Various possible architectures of ET, such as potentiometric, impedentiometric, and voltammetric, as well as an e-tongue based on optical and mass sensors, have been proposed so far.
Influence of pulse-spouted infrared freeze drying on nutrition, flavor, and application of horseradish
Published in Drying Technology, 2021
Chunning Luan, Min Zhang, Arun S. Mujumdar, Yaping Liu
There are eight taste sensors in the electronic tongue, respectively, representing sourness, bitterness, astringency, aftertaste-B (aftertaste-bitter), aftertaste-A (aftertaste-astringency), umami, richness, and saltiness. In Figure 5a, PSIRFD sample had higher sourness and lower astringency, aftertaste-A and aftertaste-B. This indicated that PSIRFD sample has better taste than other samples. This may be due to the fact that Maillard reaction occurs more easily in the process of HAD and IRHAD, and reaction products such as heterocyclic amines and furans have bad taste such as bitterness.[43] The results of principal component analysis (PCA) in Figure 5b showed that the sum of PC1, PC2, and PC3 was 92.18%. Therefore, the electronic tongue had the ability to recognize different samples. The four groups of samples did not overlap in space, which indicated that there were obvious differences in taste between different dried samples. When Qiu et al.[44] studied the effect of drying methods on the taste of wasabi, similar results were obtained.
Enhancing drying efficiency and product quality using advanced pretreatments and analytical tools—An overview
Published in Drying Technology, 2018
Fanli Yang, Min Zhang, Arun S. Mujumdar, Qifeng Zhong, Zhushang Wang
Electronic tongue is a use of biological systems similar materials as a sensor-sensitive membrane. When the lipid film side and taste substances to come in contact, membrane potential changes, resulting in response to detect the relationship between all kinds of material. Electronic tongue can be used for quantitative and qualitative analyses of components of complex liquid.[121122123] Leign et al.[124] distinguished tea, coffee, soft drink, beer, fruit juice, and mineral water by electronic tongue and obtained good results. For quality testing of the dried product, such as tea[125] and coffee,[126] electronic tongue also made effective. Nunez et al.[127] reported that electronic tongue can be used to detect and monitor nitrate, nitrite, and ammonium levels in food.
Recent advances in neuromorphic transistors for artificial perception applications
Published in Science and Technology of Advanced Materials, 2023
Ahn et al. [53] proposed a duplex bioelectronic tongue (DBT) using graphene FETs, as schematically shown in Figure 20(a). Micropatterned graphene surfaces were functionalized with two types of nanovesicles, that is, human T1R1/T1R3 for the umami taste and human T1R2/T1R3 for the sweet taste. Based on graphene transistor sensors with high stability and fast response characteristics as well as high sensitivity originated from selective interaction of each channel, duplex bioelectronic tongue (DBT) can detect umami and sweet tastants simultaneously. Figure 20(b) shows real-time responses of two channels in the DBT sensor toward umami and sweet tastants. The DBT platform exhibits high sensitive and selective recognition of target tastants at low concentrations (ca. 100 nM). In addition, the developed DBT can detect the enhancing effect of taste enhancers as in a human taste sensory system, as shown in Figure 20(c). The technique would be a useful tool for detection of tastes instead of sensory evaluation and development of new artificial tastants. Besides, Capitán et al. [127] used electronic tongue for sensory testing and prediction of drinking water from different origins. The electronic tongue array consists of six ion-sensitive field-effect transistors (ISFET)-based sensors, one conductivity sensor, one redox potential sensor, two amperometric electrodes, one gold microelectrode and one nanocomposite planar electrode. Interestingly, the proposed electronic tongue obtains a good classification according to their chemical composition, including hardness, alkalinity, chlorine content, and ionic content. The results showed that the electronic tongue had the ability to analyze the sensory characteristics of water samples, and had considerable prospects in replacing the taste panel.