Electrified liquid – liquid interface strategy for sensing lactic acid in buttermilk extract

• Published in: Food chemistry Vol. 463; no. Pt 4; p. 141493
• Main Authors: Sudalaimani, S., Esokkiya, A., Kumar, K. Sanjeev, Giribabu, K.
• Format: Journal Article
• Language: English
• Published: England Elsevier Ltd 30.09.2024
• Subjects: Electrified liquid-liquid interface; Food sensor; ITIES; Lactic acid; Sensor; Lactic acid; Electrified liquid-liquid interface; Food sensor; ITIES; Sensor
• ISSN: 0308-8146; 1873-7072; 1873-7072
• DOI: 10.1016/j.foodchem.2024.141493

Lactic acid (LA) serves as a freshness marker in certain foods. In the present work, electrified interfaces of different nature (i.e., liquid-liquid and liquid-organogel) have been developed for the quantification of LA. Electrochemical sensing of LA at the liquid-organogel interface revealed that adsorptive stripping voltammetry, with a preconcentration time of 500 s offered better sensitivity. Electroanalytical ability of LA under optimized conditions displayed a detection limit of 0.97 μM and 0.71 μM with sensitivity of 2.84 nA μM−1 and 3.59 nA μM−1 for liquid-liquid and liquid-organogel interfaces respectively. Quantification of LA using the developed methodology has been demonstrated in buttermilk as the real matrix. Analysis demonstrate that electrified liquid-liquid and liquid-organogel interfaces are promising approach for sensing LAin buttermilk extract. [Display omitted] •Quantification of lactic acid (LA) is important for ensuring the quality of food.•LA was studied at the electrified liquid-liquid and liquid-organogel interface.•Adsorptive stripping voltammetry technique has been used to quantify LA.•Proposed strategy has successfully quantified LA in the butter milk extract.