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

Bartlová, Marie; Ziółkowska, Dorota; Pospiech, Matěj; Lamkiewicz, Jan; Shyichuk, Alexander

doi:10.1007/s00217-022-04112-w

Eur Food Res Technol

2022

DOI: 10.1007/s00217-022-04112-w

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

Marie Bartlová

Dorota Ziółkowska²,

Matěj Pospiech³

et al.

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Cited by 3 publications

References 32 publications

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Microscopy in food analysis: a review

Oliveira,

Carvalho,

Silva

et al. 2024

Rodriguésia

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The concern with food safety has been discussed since the end of the 19th century to improve its quality. The microscopic identification of plant species used in natura or in the elaboration of food products is extremely relevant because it is fast and satisfactory to characterize food composition and plant contaminants. Microscopy also allows evaluations of the hygienic quality of food, making it possible to observe physical, biological, and microbiological contaminants. Although it is an low-cost method compared to other chemical or molecular methodology, it relies on the expertise and knowledge of the analyst, especially in plant anatomy since it is a method that is mainly based on the identification of food products by comparison. Thus, this review aims to summarize studies related to the use of plant anatomy and the future perspectives of associations with other analytical methods for plant quality control. Therefore, this review is structured in two main topics: plant anatomy under light microscopy in food analysis and plant anatomy under microscopy associated with other methods.

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Microscopy in food analysis: a review

Oliveira,

Carvalho,

Silva

et al. 2024

Rodriguésia

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Development of Indirect Sandwich ELLA for Detection of Insects in Food

Pospiech,

Pečová,

Bartlová

et al. 2024

Applied Sciences

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Edible insects have been officially classified as food in the European Union since 2015. Currently, four insect species are approved for food use. However, no official method for detecting insects in food has been recognized to date. To establish a simple analytical method for insect detection in food, we developed an indirect sandwich (enzyme-linked lectin sorbent assay) ELLA specific for N-acetylglucosamine in chitin and chitosan polymers. The validation of the method demonstrated that the ELLA developed in this study is reliable for insect detection. The limit of detection (LOD) and quantification (LOQ) were 0.006 and 0.028 mg/mL, respectively. Intra-day precision ranged from 2.45% to 30.29%, and inter-day precision from 0.36% to 12.87%. Significant differences in the total amount of chitin and chitosan were observed among the insect products, processed insect products, and samples without any insect addition (p < 0.05).

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Structure and Flocculation of Ion Associates of Carrageenan and Poly(diallyldimethylammonium chloride) Depending on the Component Ratio

2022

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Carrageenan is a polysaccharide of a plant origin, commonly used as a thickening and gelling agent in the food, pharmaceutical, and cosmetic industries. Due to the negative charges of its sulfate groups, carrageenan macromolecules strongly interact with oppositely charged polyions. The ionic complexes of carrageenan with poly(diallyldimethylammonium chloride) were obtained at the molar ratios 4:1, 2;1, 1:1, 1:2, and 1:4. The structure and characteristics of the polyanion-polycation associates were studied by XRD, IR, optical microscopy, and via sedimentation and particle size measurements. It was found that the suspended particles flocculate and settle fastest when the molar ratio of the polyions is near 1:1. Turbidimetric titration experiments enabled us to measure the molar ratio of cationic to anionic groups at the onset of flocculation, and the value in question was found to be 1:1.32. In other words, a mass of 511 mg carrageenan corresponds to one millimole of ester sulfate (monobasic) groups. The measurement of the onset of flocculation has been employed for the accurate determination of carrageenan in real samples of food products. The color and turbidity of the sample do not interfere with the determination results.

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

Cited by 3 publications

References 32 publications

Microscopy in food analysis: a review

Microscopy in food analysis: a review

Development of Indirect Sandwich ELLA for Detection of Insects in Food

Structure and Flocculation of Ion Associates of Carrageenan and Poly(diallyldimethylammonium chloride) Depending on the Component Ratio

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