Determination of carrageenan in jellies with new methylene blue dye using spectrophotometry, smartphone-based colorimetry and spectrophotometric titration

Result code in IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F62157124%3A16270%2F21%3A43879101" target="_blank" >RIV/62157124:16270/21:43879101 - isvavai.cz</a>

Result on the web

<a href="https://www.scielo.br/j/cta/a/HN6LCmwsn8Drf3bmMmrp6bB/?format=pdf&lang=en" target="_blank" >https://www.scielo.br/j/cta/a/HN6LCmwsn8Drf3bmMmrp6bB/?format=pdf&lang=en</a>

DOI - Digital Object Identifier

<a href="http://dx.doi.org/10.1590/fst.01220" target="_blank" >10.1590/fst.01220</a>

Result language

angličtina

Original language name

Determination of carrageenan in jellies with new methylene blue dye using spectrophotometry, smartphone-based colorimetry and spectrophotometric titration

Original language description

Carrageenan is a seaweed polysaccharide widely used as a food gelling and thickening agent. The New Methylene Blue dye was tested as an analytical reagent for the quantification of carrageenan in commercial jelly samples. The main spectral peaks of the dye decrease with increasing carrageenan-to-dye molar ratio up to 1. Three analytical procedures were tested: (i) spectrophotometric measurement at 590 nm, (ii) smartphone-based color measurement within the RGB color model and (iii) spectrophotometric titration at 625 nm. All the procedures provide straight calibration lines. Spectrophotometry provides better linearity as compared to smartphone-based colorimetry. Range of determination is dependent on type and purity of carrageenan. The spectrophotometric titration procedure provides lower values of limit of determination due to longer optical path used. Typical food additives used in jelly deserts do not interfere significantly with the proposed analytical approach.

Czech name

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Czech description

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Type

J_imp - Article in a specialist periodical, which is included in the Web of Science database

CEP classification

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OECD FORD branch

21101 - Food and beverages

Project

—

Continuities

I - Institucionalni podpora na dlouhodoby koncepcni rozvoj vyzkumne organizace

Publication year

2021

Confidentiality

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Name of the periodical

Food Science and Technology

ISSN

0101-2061

e-ISSN

—

Volume of the periodical

41

Issue of the periodical within the volume

S1

Country of publishing house

BR - BRAZIL

Number of pages

10

Pages from-to

81-90

UT code for WoS article

000642013200011

EID of the result in the Scopus database

2-s2.0-85104453256