A microcalorimetric sensor for food and cosmetic analyses: l-Malic acid determination

Enzymatic microcalorimetry has been successfully employed in the reliable determination of the l-malic acid concentration in some foods and cosmetic products. The l-malic acid concentration during the wine-making process is particularly useful in order to control the progress of the malo-lactic fermentation. Total acidity, taste and flavour characteristics of wine depend on the l-malic acid quantity still present.To point out the analytical methodology the dehydration process of l-malic acid, in the presence of Fumarase enzyme, has been used. The new method has been compared with a common spectrophotometric one.By the proposed calorimetric method the l-malic acid concentration in different types of food (white and red wines, fruits and soft beverages) has been determined. In some cosmetic products too the l-malic acid was quantified.The method outlined resulted simple, direct and reliable (good accuracy and precision), in particular it does not require any pre-treatment or clean up of the samples, save the dilution in buffer.     

Functionalization of a polyaspartamide with glycidyl methacrylate: A useful method to prepare hydrogels through gamma irradiation

α,β-Poly(N-2-hydroxyethyl)-DL-aspartamide (PHEA) was derivatized with glycidyl methacrylate (GMA). Aqueous solutions of the obtained copolymer PHEA-GMA (PHG) were irradiated by gamma rays with a dose rate of 0.5 KGy/h and at zero°C in the presence or in the absence of N, N'-methylenebisacrylamide (BIS). New hydrogel systems were obtained and characterized by FT-IR analyses and swelling measurements in aqueous medium at different pH values.