Amperometric microbial biosensor for sugars and sweetener classification using principal component analysis in beverages.

Autor: Umar L; Physics Department, Faculty of Mathematic and Natural Sciences, University of Riau, Pekanbaru, 28293 Indonesia., Rosandi VA; Physics Department, Faculty of Mathematic and Natural Sciences, University of Riau, Pekanbaru, 28293 Indonesia., Setiadi RN; Physics Department, Faculty of Mathematic and Natural Sciences, University of Riau, Pekanbaru, 28293 Indonesia., Agustirandi B; Physics Department, Faculty of Mathematic and Natural Sciences, University of Riau, Pekanbaru, 28293 Indonesia., Linda TM; Biology Department, Faculty of Mathematic and Natural Sciences, University of Riau, Pekanbaru, 28293 Indonesia., Kuswandi B; Chemo and Biosensors Group, Faculty of Pharmacy, University of Jember, Jl. Kalimantan 37, Jember, 68121 Indonesia.
Jazyk: angličtina
Zdroj: Journal of food science and technology [J Food Sci Technol] 2023 Jan; Vol. 60 (1), pp. 382-392. Date of Electronic Publication: 2022 Nov 24.
DOI: 10.1007/s13197-022-05625-8
Abstrakt: Sugar and artificial sweeteners are additives in packaged food and beverage products that are widely used, where excessive sugar consumption can cause an increase in various diseases. Detection and classification of natural sugars sucrose, fructose, glucose, and artificial sweetener aspartame are needed to determine the effects of consuming these sweeteners. This study uses an amperometric biosensor integrated biochip-D, which uses Saccharomyces cerevisiae as a bioreceptor through cellular metabolic respiration activity expressed in dissolved oxygen (DO) levels. The variations of sweetener concentration used were in the range of 50 mM to 250 mM. The measurement results showed that the higher the concentration of sugar and artificial sweeteners, the lower DO levels would be measured. It was due to the yeast cell respiration in consuming oxygen (O 2 ) and producing carbon dioxide (CO 2 ), where the decrease in DO levels of sucrose was 14.24%, fructose was 18.02%, glucose was 16.59%, and aspartame was 20.45% at a concentration of 250 mM. The measurement data was clustered and classified using principal component analysis (PCA), which resulted in data variance percentages of 92.80% and 89.40% for the two main components. In the application studies of the biosensor, sensitive determination of sugar in the beverage samples was investigated.
Supplementary Information: The online version contains supplementary material available at 10.1007/s13197-022-05625-8.
Competing Interests: Conflict of interestThe authors declare that they have no conflict of interest. This article does not contain any studies with human or animal subjects.
(© Association of Food Scientists & Technologists (India) 2022, Springer Nature or its licensor (e.g. a society or other partner) holds exclusive rights to this article under a publishing agreement with the author(s) or other rightsholder(s); author self-archiving of the accepted manuscript version of this article is solely governed by the terms of such publishing agreement and applicable law.)
Databáze: MEDLINE
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