Detection and quantification of carrageenan in jelly candies using lectin histochemistry and photometric titration
The result's identifiers
Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F62157124%3A16270%2F22%3A43880098" target="_blank" >RIV/62157124:16270/22:43880098 - isvavai.cz</a>
Result on the web
<a href="https://doi.org/10.1007/s00217-022-04112-w" target="_blank" >https://doi.org/10.1007/s00217-022-04112-w</a>
DOI - Digital Object Identifier
<a href="http://dx.doi.org/10.1007/s00217-022-04112-w" target="_blank" >10.1007/s00217-022-04112-w</a>
Alternative languages
Result language
angličtina
Original language name
Detection and quantification of carrageenan in jelly candies using lectin histochemistry and photometric titration
Original language description
Carrageenan, a red seaweed polysaccharide, is used as a gelling and thickening agent in many foods. The promising method for the quantitation of carrageenan is photometric titration with the New Methylene Blue. In this work, the dye titration method was improved using an immersion optical probe instead a spectrophotometer. For this reason, the titrant dye concentration was optimized. The improved method was tested by determining carrageenan in commercial jelly candies. In parallel, qualitative detection of carrageenan was performed using lectin histochemistry. Both methods are well applicable to transparent jellies. However, highly turbid suspensions of milk and chocolate components disturb the optical signal during photometric titration. The milk, toffee and cocoa components also interfere with the lectin histochemistry. The content of carrageenan correlates with the candy texture. The soft candies contain carrageenan in the range from 0.08 to 1.6 wt. %, while the hard candies contain from 2 to 2.5 wt.%.
Czech name
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Czech description
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Classification
Type
J<sub>imp</sub> - 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
Result continuities
Project
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Continuities
I - Institucionalni podpora na dlouhodoby koncepcni rozvoj vyzkumne organizace
Others
Publication year
2022
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů
Data specific for result type
Name of the periodical
European Food Research and Technology
ISSN
1438-2377
e-ISSN
1438-2385
Volume of the periodical
248
Issue of the periodical within the volume
12
Country of publishing house
DE - GERMANY
Number of pages
10
Pages from-to
3071-3080
UT code for WoS article
000842572900001
EID of the result in the Scopus database
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