Electrified liquid - liquid interface strategy for sensing lactic acid in buttermilk extract.
Electrified liquid-liquid interface
Food sensor
ITIES
Lactic acid
Sensor
Journal
Food chemistry
ISSN: 1873-7072
Titre abrégé: Food Chem
Pays: England
ID NLM: 7702639
Informations de publication
Date de publication:
30 Sep 2024
30 Sep 2024
Historique:
received:
25
06
2024
revised:
13
09
2024
accepted:
29
09
2024
medline:
5
10
2024
pubmed:
5
10
2024
entrez:
4
10
2024
Statut:
aheadofprint
Résumé
Lactic acid (LA) serves as a freshness marker in certain foods. In the present work, electrified interfaces of different nature (i.e., liquid-liquid and liquid-organogel) have been developed for the quantification of LA. Electrochemical sensing of LA at the liquid-organogel interface revealed that adsorptive stripping voltammetry, with a preconcentration time of 500 s offered better sensitivity. Electroanalytical ability of LA under optimized conditions displayed a detection limit of 0.97 μM and 0.71 μM with sensitivity of 2.84 nA μM
Identifiants
pubmed: 39366093
pii: S0308-8146(24)03143-1
doi: 10.1016/j.foodchem.2024.141493
pii:
doi:
Types de publication
Journal Article
Langues
eng
Sous-ensembles de citation
IM
Pagination
141493Informations de copyright
Copyright © 2024 Elsevier Ltd. All rights reserved.
Déclaration de conflit d'intérêts
Declaration of competing interest Authors declare no conflict of interests.