Use of tetramethylbenzidine for the spectrophotometric sequential injection determination of free chlorine in waters

A sequential injection (SI) method was developed for the spectrophotometric determination of chlorine based on the reaction between tetramethylbenzidine (TMB) and free chlorine. The advantages resulting from the use of TMB are considerable: TMB is highly selective for chlorine, it enables a fairly low quantification limit and represents a less toxic alternative to reagents such as tolidine. The use of this reaction in SI adds other advantages as it enhances the degree of automation, minimisation of reagent consumption (6.8 g TMB/assay) and low effluent production (2.5 mL/determination). The developed method allowed a quantification limit of 90 g/L with a working range of 0.09–1.30 mg OCl−/L and a determination rate of 60 det./h. Based on these features, the system was applied to tap-water and surface water samples with no previous treatment required. The results obtained with the developed system were compared to the reference method, diethyl-p-phenylelediamine (DPD) colorimetric method, and proved not to be statistically different

Antimicrobial activity of edible coatings prepared from whey protein isolate and formulated with various antimicrobial agents

Using in vitro tests, the efficacy of edible coatings, made using whey protein isolates as a base material and glycerol as a plasticizer, and containing several antimicrobial compounds was assessed upon ubiquitous spoilage microflora in cheese. The formulation that showed the greatest activity was applied onto the surface of experimental cheeses, and their major microbiological and physicochemical features were compared with those of cheese added withcommercial coatings. Chitooligosaccharide (COS) and lactic acid exhibited the highest (P < 0.05) bacteriocidal effect against Gram-negative and Gram-positive bacteria, respectively, whereas sodium benzoate and COS exhibited the highest (P< 0.05) inhibitory effect against the yeast. Combinations of lactic acid and COS yielded the highest (P < 0.05) effect against all microorganisms tested; upon application on the cheese surface, they proved to be more active against bacteria, and less effective against yeasts and moulds (P < 0.05) than their commercial coating counterparts.info:eu-repo/semantics/publishedVersio