Rapid detection of mozzarella and feta cheese adulteration with cow milk through a silicon photonic immunosensor. Issue 2 (12th November 2020)

• Record Type: Journal Article
• Authors: Angelopoulou, Michailia; Petrou, Panagiota S.; Raptis, Ioannis; Misiakos, Konstantinos; Livaniou, Evangelia; Makarona, Eleni; Kakabakos, Sotirios
• Is Part Of: Analyst. Volume 146:Issue 2(2021)
• Page Start: 529
• Page End: 537
• Publication Date: 2020-11-12
• Subjects: Chemistry, Analytic -- Periodicals; 543
• DOI: 10.1039/d0an01706j
• Languages: English
• ISSNs: 0003-2654

Abstract

Abstract : Immunochemical detection of Mozzarella di Bufala Campana and Feta cheese adulteration with cow milk using integrated silicon Mach–Zehnder interferometers. Abstract : Mozzarella di Bufala Campana and Feta are two cheeses with Protected Designation of Origin the fraudulent adulteration of which with bovine milk must be routinely checked to ensure that consumers actually buy these high-end products and avoid health issues related to bovine milk allergy. Here, we employed, for the first time, a silicon-based photonic immunosensor for the detection of mozzarella and feta adulteration with bovine milk. The photonic immunosensor used relies on Mach–Zehnder interferometers monolithically integrated along with their respective light sources on a silicon chip. A rabbit polyclonal antiserum raised against bovine κ-casein was used for the development of a competitive immunoassay realized in three steps, including a reaction with the antiserum, a biotinylated anti-rabbit IgG antibody, and streptavidin. The implementation of this assay configuration significantly reduced the non-specific signal due to the cheese matrix, and allowed completion of the assay in ∼9 min. After optimization of all assay conditions, bovine cheese could be quantified in mozzarella or feta at concentrations as low as 0.5 and 0.25% (w/w), respectively; both quantification limits were below the maximum allowable content of bovine milk in mozzarella and feta (1% w/w) according to the EU regulations. Equally important, the assays were reproducible with intra- and inter-assay coefficients of variation <10%, and exhibited a wide linear dynamic range that extended up to 50 and 25% (w/w) for mozzarella and feta, respectively. Taking into account its performance, the proposed immunosensor may be transformed to a new tool against fraudulent activities in the dairy industry.