Measurement of pH

Prichard, Elizabeth

doi:10.1039/9781847559395-00089

Cited by 2 publications

(3 citation statements)

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“…The glass pH electrode is the gold standard and by far the most widely used tool. 1 It is reliable, precise, covers a wide pH range and is fairly fast (with exceptions). On the other hand, the glass electrode is rather large (>1 mm i.d.…”

Section: Introduction Definition Of the Ph Value And General Considmentioning

confidence: 99%

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Optical Sensing and Imaging of pH Values: Spectroscopies, Materials, and Applications

2020

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This is the first comprehensive review on methods and materials for use in optical sensing of pH values and on applications of such sensors. The Review starts with an introduction that contains subsections on the definition of the pH value, a brief look back on optical methods for sensing of pH, on the effects of ionic strength on pH values and p K a values, on the selectivity, sensitivity, precision, dynamic ranges, and temperature dependence of such sensors. Commonly used optical sensing schemes are covered in a next main chapter, with subsections on methods based on absorptiometry, reflectometry, luminescence, refractive index, surface plasmon resonance, photonic crystals, turbidity, mechanical displacement, interferometry, and solvatochromism. This is followed by sections on absorptiometric and luminescent molecular probes for use pH in sensors. Further large sections cover polymeric hosts and supports, and methods for immobilization of indicator dyes. Further and more specific sections summarize the state of the art in materials with dual functionality (indicator and host), nanomaterials, sensors based on upconversion and 2-photon absorption, multiparameter sensors, imaging, and sensors for extreme pH values. A chapter on the many sensing formats has subsections on planar, fiber optic, evanescent wave, refractive index, surface plasmon resonance and holography based sensor designs, and on distributed sensing. Another section summarizes selected applications in areas, such as medicine, biology, oceanography, bioprocess monitoring, corrosion studies, on the use of pH sensors as transducers in biosensors and chemical sensors, and their integration into flow-injection analyzers, microfluidic devices, and lab-on-a-chip systems. An extra section is devoted to current challenges, with subsections on challenges of general nature and those of specific nature. A concluding section gives an outlook on potential future trends and perspectives.

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Section: Introduction Definition Of the Ph Value And General Considmentioning

confidence: 99%

“…The pH value is the chemical parameter most often determined in this world. The glass pH electrode is the gold standard and by far the most widely used tool . It is reliable, precise, covers a wide pH range and is fairly fast (with exceptions).…”

Section: Introduction Definition Of the Ph Value And General Consider...mentioning

confidence: 99%

Optical Sensing and Imaging of pH Values: Spectroscopies, Materials, and Applications

2020

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“…The pH is a measurement of the acidity or alkalinity of a product in an aqueous solution and is normally between 0 and 14 [38]. In the dairy industry, pH measurement is a very important parameter since acidic components directly affect the stability, flavor and shelf life of dairy products [39].…”

Section: The Ph Of Frozen Yogurtmentioning

confidence: 99%

Influence of Hesperidin on the Physico-Chemical, Microbiological and Sensory Characteristics of Frozen Yogurt

Cedillos,

Aleman,

Page

et al. 2024

Foods

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Frozen yogurts contain yogurt culture bacteria, which might impart health benefits to their consumers. Global frozen yogurt market sales are expected to grow by 4.8% by 2028, which represents an important opportunity for the industry, consumers and researchers. Polyphenols are metabolites found in plants which have antioxidant and anti-inflammatory properties and might prevent chronic diseases such as cancer, diabetes and cardiovascular diseases. The objective of this study was to elucidate the effect of the polyphenol hesperidin on the physico-chemical, microbiological and sensory characteristics of frozen yogurts. Hesperidin was incorporated into frozen yogurt at three concentrations (125, 250 and 500 mg/90 g of product), while yogurt with no hesperidin was used as a control. The viscosity and overrun of the frozen yogurt were analyzed on day 0. The hardness, pH, color and Lactobacillus bulgaricus and Streptococcus thermophilus counts were determined after 0, 30 and 60 d. The melting rate was determined at 60 and 90 min after 0, 30 and 60 d. The bile and acid tolerances of both S. thermophilus and L. bulgaricus were measured after 7 and 60 d. A hedonic scale of nine points was used to measure sensory attributes. Data were analyzed at α = 0.05 with an ANOVA with Tukey’s adjustment, and McNemar’s test was used to analyze purchase intent. Hesperidin did not influence the pH, overrun or microbial characteristics. Polyphenol addition compared to the control decreased the melting rate but increased the hardness and bile tolerance of L. bulgaricus, as well as the L* and b* values. The sensory characteristics were not influenced by the lowest concentration of hesperidin, as it was not statistically different from the control. Moreover, consumers were interested in purchasing frozen yogurt with added hesperidin after learning about the health claim. This study can assist in the development of a healthier frozen yogurt in an increasingly competitive market.

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Measurement of pH

Cited by 2 publications

References 0 publications

Optical Sensing and Imaging of pH Values: Spectroscopies, Materials, and Applications

Optical Sensing and Imaging of pH Values: Spectroscopies, Materials, and Applications

Influence of Hesperidin on the Physico-Chemical, Microbiological and Sensory Characteristics of Frozen Yogurt

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