Determining citrate in fruit juices using a biosensor with citrate lyase and oxaloacetate decarboxylase in a flow injection analysis system

Challenges in assessing the quality of fruit juices: Intervening role of biosensors

The quality of packaged fruit juices is affected during their processing, packaging and storage that might cause deteriorative biological, chemical and physical alterations. Consumption of spoiled juices, either from biological or non-biological sources can pose a potential health hazard for the consumers. Sensitive and reliable methods are required to ensure the quality of fruit juices. Standard analytical methods such as chromatography, spectrophotometry, electrophoresis and titration, that require sophisticated equipment and expertise, are traditionally used to assess the quality of fruit juices. Using biosensors, that are simple, portable and rapid presents a promising alternative to the tedious analytical methods for the detection of various degradation and spoilage indicators formed in the packaged fruit juices. Here, we review the challenges in maintaining the quality of fruit juices and the recent developments in techniques and biosensors for quick analysis of fruit juice components.

A turn-on fluorescent indicator for citrate with micromolar sensitivity

A turn-on fluorescent indicator for citric acid (citrate) has been developed, displaying high emission enhancement (+1500%) and low interference by other carboxylates. The sensor is based on the non-emissive copper(II) complex of a fluorescent amino amide, which, upon addition of citrate decomplexates to yield the emissive ligand. The detection limit estimated for this new chemosensing system is about 0.5 microM. This novel approach to the analysis of citrate constitutes an alternative ca. 10(2)-10(3) times more sensitive than the standard method based on the enzyme citrate lyase.