Cloud Point Extraction in Beverage Analysis: Innovations and Applications for Trace Elements

Abstract

Cloud point extraction (CPE) has emerged as a highly promising method for the isolation and preconcentration of trace elements from beverages. By utilizing nonionic surfactants to form micellar structures that encapsulate analytes, CPE significantly enhances extraction efficiency and detection limits, often achieving improvements by several orders of magnitude. The optimization of CPE conditions, particularly the selection of surfactants and complexing agents, plays a crucial role in ensuring accurate analytical results. This review underscores the integration of CPE with spectrometric methods as a powerful approach for the separation, preconcentration, and quantification of numerous (ultra)trace elements across a wide range of beverages, including drinking water, wine, beer, juices, tea, and milk. The analytical potential of this integration is substantiated by the comprehensive examples listed in this paper, which include various strategies for sample preparation tailored specifically for different beverage types. While highlighting the effectiveness of conventional CPE methods, this review also emphasizes recent modifications and advancements in CPE techniques that further enhance their utility in beverage analysis. These advancements not only improve detection sensitivity but also align with the principles of green chemistry by reducing solvent consumption and energy requirements.