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Biosensors for Food Component Analysis
Published in C. Anandharamakrishnan, S. Parthasarathi, Food Nanotechnology, 2019
Praveena Bhatt, Monali Mukherjee, Uchangi Satyaprasad Akshath
Organic acids are present in wide numbers of fruits and vegetables. They are used extensively as acidulants in the manufacture of beverages and juices. The prime organic acids used in the food industries include lactic, malic, and acetic acid. The content of these organic acids influences stability, nutrition, acceptability, and storage capability. Lactate levels serve as an indicator during fermentation processes and provide information about freshness, stability, and storage quality of several food products. Lactate biosensors have been designed using enzyme lactate oxidase or horseradish peroxidase modified lactate oxidase (Mazzei et al., 2007). Multiplex detection of lactic acid along with malic acid has also been performed using co-immobilization of multiple enzymes on self-assembled electrodes (Shkotova et al., 2008; Gamella et al., 2010). Recently, an amperometric biosensor based on the chemical reduction of platinum nanoparticles on graphitized carbon nanofiber su rfaces was used to detect lactate levels in wine and cider (Loaiza et al., 2015).
Multi-criteria analysis of cell-recycle based continuous lactic acid production process
Published in Materials and Manufacturing Processes, 2023
Swaprabha P. Patel, Ashish M. Gujarathi, Piyush B. Vanzara
Considering the stringent control of biochemical processes to maintain the simultaneous aspects of quality and production rates, the usage of MOO study in the field of biochemical processes has gained admiration in the recent past.[1] Continuous fed-batch biochemical process, due to its feature of change of volume and feed rate along with recycling of viable cells, involves more complexity in understanding the working mechanism of such processes. Thus, it is important to look into such problems considering the simultaneous simulation and optimization-based approach.[2] Lactic acid (LA) can be produced in two ways: microbial fermentation and chemical synthesis, out of which microbial fermentation is widely used. In 1780, Swedish chemist Scheele discovered lactic acid in sour milk, later on in 1839, Fremy conducted LA fermentation with the help of different carbohydrates like milk, starch, and sugar. In 1857, it was discovered by Pasteur that lactic acid is not a component of milk, it is a metabolite produced by the fermentation of microorganisms.[3,4] Lactic acid popularly found active applications in various fields including the food industry (pH regulator, condiment agent, preservative, acidulant), the pharmaceutical industry (pills, dialysis, implants, and controlled drug release systems), the chemical industry (solvents, plasticizers, and emulsifiers), cosmetics industry (oral hygiene products and aesthetic products), and textile industries (mordant, antifreeze agent).[3–5]
Effect of maltodextrin and gum arabic on antioxidant activity and phytochemical profiles of spray-dried powders of sapota (Manilkara zapota) fruit juice
Published in Drying Technology, 2020
Hannah Caroline Santos Araujo, M. S. Jesus, M. T. S. Leite Neta, N. C. Gualberto, C. M. S. Matos, M. Rajan, G. Rajkumar, J. P. Nogueira, N. Narain
Observing the graph shown in Figure 1, it can be verified that there was a significant difference (p ≤ 0.05) between the samples. Moreover, it is also possible to verify that the only organic acid quantified was the fumaric acid. The fumaric acid is widely used in several industrial segments, being applied in synthetic resins and biodegradable polymers in the polymer industry, as an acidulant and food beverage ingredient in the food industry and as an antibacterial agent in the pharmaceutical industry.[34]