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

Kód výsledku v 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>

Výsledek na webu

<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>

Jazyk výsledku

angličtina

Název v původním jazyce

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

Popis výsledku v původním jazyce

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.

Název v anglickém jazyce

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

Popis výsledku anglicky

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.

Druh

J_imp - Článek v periodiku v databázi Web of Science

CEP obor

—

OECD FORD obor

21101 - Food and beverages

Projekt

—

Návaznosti

I - Institucionalni podpora na dlouhodoby koncepcni rozvoj vyzkumne organizace

Rok uplatnění

2021

Kód důvěrnosti údajů

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

Název periodika

Food Science and Technology

ISSN

0101-2061

e-ISSN

—

Svazek periodika

41

Číslo periodika v rámci svazku

S1

Stát vydavatele periodika

BR - Brazilská federativní republika

Počet stran výsledku

10

Strana od-do

81-90

Kód UT WoS článku

000642013200011

EID výsledku v databázi Scopus

2-s2.0-85104453256