Sucrose biosensor as an alternative tool for sugarcane field samples

Kennedy, John F.; Pimentel, Maria do Carmo B.; Melo, E. H. M.; Lima-Filho, José Luiz de

doi:10.1002/jsfa.2982

Cited by 12 publications

(6 citation statements)

References 16 publications

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“…High sensitivity of 174± 8.7 nA mg −1 of sucrose made this sensor able to measure high concentrations of sucrose in sugarcane crops and industrial and fermentation processes, without dilution or pre-treatment of the samples. Interference from organic acids, mainly ascorbic acid, which is oxidized at +350 mV vs. Ag/AgCl, was reduced in this system by lowering a working potential down to value of 100 mV vs. Ag/AgCl (Kennedy et al 2007). Another biosensor for sucrose determination was constructed by Tsujimura et al based on FDH and invertase and was used for analysis of sucrose in several beverages (Tsujimura et al 2009) (see Chapter 2.2).…”

Section: Sucrosementioning

confidence: 98%

Application of Enzyme Biosensors in Analysis of Food and Beverages

et al. 2011

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The importance of analyses of different parameters in food products and monitoring of a production process requires quick and reliable analytical methods and devices. For this purpose, biosensors can be a suitable option, whereas most of the current quality control techniques are time consuming, expensive, and unpractical. In this paper, we describe biosensors developed for analysis of different components present in food samples, namely, glucose, fructose, sucrose, lactose, lactic, malic, acetic, ascorbic, citric and amino acids, ethanol, glycerol, and triglyceride. Biosensors showed desirable sensitivity, selectivity, and response time required for various applications. They are often designed to avoid interference from components present in a complex sample to be analyzed.

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Section: Sucrosementioning

confidence: 98%

Application of Enzyme Biosensors in Analysis of Food and Beverages

et al. 2011

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“…The development of sensing devices for fast and reliable monitoring of sucrose concentration is very important in the food and juice industries as well as in beverage manufacturing. Sucrose is an important disaccharide contained in many foodstuffs and sweet drinks [1]. The determination of sucrose is therefore extremely important for food and beverage processing industries where quality control is essential for consumer protection [2].…”

Section: Introductionmentioning

confidence: 99%

Coplanar waveguides loaded with a split ring resonator-based microwave sensor for aqueous sucrose solutions

Harnsoongnoen

Wanthong

2015

Meas. Sci. Technol.

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In this study, a coplanar waveguide (CPW) loaded with a split ring resonator (SRR) based microwave sensor was developed for the detection of aqueous sucrose solutions. The fabrication and testing enabled the identification of the sucrose concentration. The CPW loaded with a SRR structure design was produced using electromagnetic models to improve its sensitivity by increasing the magnitude of transmission coefficient (S21). The resonance behavior, based on S21 characteristics of the microwave sensor, was analyzed in the range from 2–3 GHz with air and deionized water containing different sucrose concentrations in the range from 0–1 g ml−1. The experimental results showed that the proposed system has great potential to determine the sucrose concentration. It was shown that the proposed sensor has a high dynamic range and linearity for sucrose concentration sensing. The feature characteristic based on the CPW loaded with SRR sensing was excellent as defined by a T-circuit model as an inductor, capacitor, and resistor. It also provides an opportunity for the development of a low-cost sucrose meter system as an electronic tongue.

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“…Multienzyme systems, represented mainly by intact cells and biosensors (with immobilized enzymes), have practical feasibility (Panke, Wubbolts, 2005;Kennedy, et al, 2007). Bienzymic systems have been very useful in reactions catalyzed by dehydrogenases which require coenzymes in the reduced or oxidized form (Andreotti, et al, 2010).…”

Section: Introductionmentioning

confidence: 99%

Invertase, glucose oxidase and catalase for converting sucrose to fructose and gluconic acid through batch and membrane-continuous reactors

Silva

Tomotani

Vítolo

2011

Braz. J. Pharm. Sci.

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Conversion of sucrose into fructose and gluconic acid using invertase, glucose oxidase and catalase was studied by discontinuous (sequential or simultaneous addition of the enzymes) and continuous (simultaneous addition of the enzymes in a 100 kDa-ultrafiltration membrane reactor) processes. The following parameters were varied: concentration of enzymes, initial concentration of substrates (sucrose and glucose), pH, temperature and feeding rate (for continuous process). The highest yield of conversion (100%) was attained through the discontinuous (batch) process carried out at pH 4.5 and 37 ºC by the sequential addition of invertase (14.3 U), glucose oxidase (10,000 U) and catalase (59,000 U).
Neste trabalho estudou-se a conversão da sacarose em frutose e ácido glicônico, usando as enzimas invertase, glicose oxidase e catalase, através do emprego de processo descontínuo (com adição sequencial ou simultânea das enzimas) e contínuo (adição simultânea das enzimas em reator com membrana acoplado à membrana de ultrafiltração de 100 kDa). Os parâmetros variados foram: a concentração das enzimas, a concentração inicial dos substratos (sacarose e glicose), o pH, a temperatura e a vazão específica de alimentação (processo contínuo). Obteve-se rendimento de 100%, quando a conversão foi conduzida por processo descontínuo em pH 4,5 e a 37 ºC com adição seqüencial das enzimas invertase (14,3 U), glicose oxidase (10.000 U) e catalase (59.000 U)

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Sucrose biosensor as an alternative tool for sugarcane field samples

Cited by 12 publications

References 16 publications

Application of Enzyme Biosensors in Analysis of Food and Beverages

Application of Enzyme Biosensors in Analysis of Food and Beverages

Coplanar waveguides loaded with a split ring resonator-based microwave sensor for aqueous sucrose solutions

Invertase, glucose oxidase and catalase for converting sucrose to fructose and gluconic acid through batch and membrane-continuous reactors

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