Biosensing of lactic acid enantiomers in beverages: A Review

Research output: Contribution to journalReview articleContributedpeer-review

Contributors

  • Yabin Zhou - , Sichuan University of Science & Engineering, Flinders University (Author)
  • Granthana Maulik - , Chemnitz University of Technology (Author)
  • Jin Hua - , Sichuan University of Science & Engineering, Flinders University (Author)
  • Shan He - , Zhejiang Ocean University, Charles Darwin University, Flinders University (Author)
  • Anindya Nag - , Clusters of Excellence CeTI: Centre for Tactile Internet, Junior Professorship in Haptic Sensors (Author)
  • Haifa A. Alqhtani - , Princess Nourah Bint Abdulrahman University (Author)
  • May Bin-Jumah - , Princess Nourah Bint Abdulrahman University (Author)
  • Mostfa R. Abukhadra - , Beni-Suef University (Author)

Abstract

This article presents a substantial review of the detection of lactic acid isomers in different beverages. Lactic acid is one of the most commonly used chemicals in beverages as a flavor enhancer. Although it has been recognized as a safe flavor agent, exposure to lactic acid via food above certain threshold levels causes adverse effects. Different kinds of detection processes have been used to identify the two types of isomers, namely, L-lactic acid and D-lactic acid. This differentiation has been essential as the D-lactic acid is a potentially harmful enantiomer. While the former is commonly generated and present in the human body, D-lactic acid is potentially more harmful due to the limited capacity of the human body to metabolize it. This article highlights and categorizes the detection of the two isomers using various biosensing systems. The biosensors involved in the detection processes have been developed using nanoparticles and chosen based on their rapid measurement, high specificity, and fast response time. It also explains some of the challenges existing in the current scenario and their possible remedies.

Details

Original languageEnglish
Pages (from-to)17-28
Number of pages12
JournalIEEE sensors journal
Volume25
Issue number1
Early online date1 Nov 2024
Publication statusPublished - Jan 2025
Peer-reviewedYes

Keywords

Keywords

  • Beverages, D-lactic acid, L-lactic acid, electrochemical, sensors