Detection and quantification of carrageenan in jelly candies using lectin histochemistry and photometric titration

Kód výsledku v 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>

Výsledek na webu

<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>

Jazyk výsledku

angličtina

Název v původním jazyce

Detection and quantification of carrageenan in jelly candies using lectin histochemistry and photometric titration

Popis výsledku v původním jazyce

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.%.

Název v anglickém jazyce

Detection and quantification of carrageenan in jelly candies using lectin histochemistry and photometric titration

Popis výsledku anglicky

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.%.

Druh

J_imp - Článek v periodiku v databázi Web of Science

CEP obor

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OECD FORD obor

21101 - Food and beverages

Projekt

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Návaznosti

I - Institucionalni podpora na dlouhodoby koncepcni rozvoj vyzkumne organizace

Rok uplatnění

2022

Kód důvěrnosti údajů

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

Název periodika

European Food Research and Technology

ISSN

1438-2377

e-ISSN

1438-2385

Svazek periodika

248

Číslo periodika v rámci svazku

12

Stát vydavatele periodika

DE - Spolková republika Německo

Počet stran výsledku

10

Strana od-do

3071-3080

Kód UT WoS článku

000842572900001

EID výsledku v databázi Scopus

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