Using capillary isotachophoresis for the determination of biogenic amines and <scp>D</scp>‐isocitric acid in food products

Karovičová, Jolana; Kohajdová, Zlatica; Šimko, Peter; Lukácová, Drahomíra

doi:10.1002/food.200390044

Cited by 21 publications

(11 citation statements)

References 22 publications

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“…This agrees with the report of Gaanappriya et al [24]. Karovicova and Kohajdona [25] reported that lactic acid fermentation can be suppressed by butyric bacteria activity in a slowly acidified medium. Moraru et al [14] reported that changes in the pH of the medium and lactic acid development are due to the production of organic acid by LAB culture.…”

Section: Acid Equivalent and Lactic Acid Production In The Stored Prosupporting

confidence: 93%

Probiotic Viability, Physicochemical and Sensory Properties of Probiotic Pineapple Juice

Adebayo-Tayo¹,

Akpeji²

2016

Fermentation

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(1) Background: Probiotication is an important method in the food industry, and the use of probiotic dairy products has prevented lactose intolerant patients and vegetarians from their consumption. Hence, there is a need to incorporate probiotics in fruit juice without lactose; (2) Method: Probiotic viability, and physicochemical and sensory evaluation of stored probioticated pineapple juice using lactic acid bacteria (LAB) (Pediococcus pentosaceus LaG1, Lactobacillus rhamnosus GG, Pediococcus pentosaceus LBF2) as a single and mixed starter was investigated; (3) Results: There was an increase in the lactic acid production, and reduction in pH, vitamin C content, and colour during storage. At weeks 3 and 4, Propp2 and Pcontrol samples had the highest lactic acid content (317.9 mg/L and 160.34 mg/L). The vitamin C content ranged from 2.91-7.10 mg/100 g. There was a general reduction in total soluble solids during storage. The probiotic LAB were viable throughout the storage time (1.05-1.10 × 10 9 cfu/mL) in the juice samples. There was no significant difference in terms of taste, aroma, colour, or appearance during the time of storage; (4) Conclusion: The pineapple juice supported the viability, lactic acid production, vitamin C development, and the antagonistic potential of the probiotic candidate. This result is useful for the development of probiotic fruit juice as functional foods and nutraceuticals with health beneficial effect.

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Section: Acid Equivalent and Lactic Acid Production In The Stored Prosupporting

confidence: 93%

Probiotic Viability, Physicochemical and Sensory Properties of Probiotic Pineapple Juice

Adebayo-Tayo¹,

Akpeji²

2016

Fermentation

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“…The ratio of citric acid to D ‐isocitric acid is also one of the parameters that have been used to help establish a chemical profile for authentic fruit juices. Isocitric and citric acids in fruit juices have been analyzed by gas chromatography with flame ionization detector 4, HPLC 8, 9, CE with various separation modes 2, 5, 6, 10, 11. However, to our knowledge, the enantioseparation of DL ‐isocitric acid has not been studied.…”

Section: Introductionmentioning

confidence: 99%

Enantioseparation of DL‐isocitric acid by a chiral ligand exchange CE with Ni(II)‐D‐quinic acid system

et al. 2010

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The ratio of citric acid to D-isocitric acid can be used to distinguish authentic and adulterated fruit juices. To separate DL-isocitric acid enantiomers, we used ligand exchange CE. D-Quinic acid was used as a chiral selector ligand and Mn(II), Fe(III), Co(II), Ni(II), Cu(II), and Zn(II) ions were used as the central ions of the chiral selector in the BGE. DL-Isocitric acid was found to be enantioseparated with the above metal ions except for Mn(II) ion. The optimum running conditions for the analysis of D- and L-isocitric acids along with citric acid, an isomer of isocitric acid, were found to be a BGE (pH 5.0) containing 30% ACN, 20 mM acetic acid, 20 mM NiSO(4), and 80 mM D-quinic acid. Under these conditions, DL-isocitric and citric acids in fruit juices were analyzed successfully.

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“…The results of this study showed that, the growth of Pediococcus pentosaceus LBF2 in soursop juice lead to pH reduction and increase in lactic acid. The main reason of this case has been attributed to the sugars consumption and production of organic acid by lactic acid cultures [30].…”

Section: Lactic Acid Production Ph and Total Soluble Solid (Tss) Of The Probioticated Soursop Juicementioning

confidence: 99%

Production and Properties of Probioticic Soursop Juice Using Pediococcus pentosaceus LBF2 as Starter

Akpeji

Adebayo-Tayo

Sanusi

et al. 2017

IJBCRR

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Using capillary isotachophoresis for the determination of biogenic amines and D‐isocitric acid in food products

Cited by 21 publications

References 22 publications

Probiotic Viability, Physicochemical and Sensory Properties of Probiotic Pineapple Juice

Probiotic Viability, Physicochemical and Sensory Properties of Probiotic Pineapple Juice

Enantioseparation of DL‐isocitric acid by a chiral ligand exchange CE with Ni(II)‐D‐quinic acid system

Production and Properties of Probioticic Soursop Juice Using Pediococcus pentosaceus LBF2 as Starter

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