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3D tisknuté sensory pro detekci cukru v nápojích
Zichová, Anežka
Sugars are one of the most common ingredients in food industry, due to their diverse usage as technological component as well as sweetening element. The issue of sugar utilization is not only topic of food industry but plays a key role in human nutrition at the same time. The intake of simple sugars from food, particularly from sweetened beverages, is a major concern from a nutritional standpoint. Carbohydrates can be detected in variety of ways. A literature review was conducted on the methods used in food science, which is based on the previous characterization of the most frequently used sugars in food industry like sucrose, maltose, glucose, fructose, inverted sugar, and glucose-fructose syrup. The chemical, technological and nutritional properties of carbohydrates were described. Considering this examination, 3D printed electrodes were designed for detection of sugar, namely glucose, in beverages. In consideration of the available literature, electrochemical enzymatic biosensors were designed, using glucose oxidase as the sensing element to detect glucose in beverages. The electrodes, carrying the enzyme, were printed from PLA and graphene based conductive filaments. The electrodes were activated in chemical and electrochemical way. To bind the enzyme, a technique based on cross-linking and immobilization was used. Chronoamperometry and cyclic voltammetry were used to test the biosensor. Afterwards the real sample of a fruit juice-based non-alcoholic beverage was examined. The results were interpreted in the context of the applicable legislation of the European Union and, likewise, the legislation of the Czech Republic, in regard to the required data on food labels.
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