Development and validation of a glass-silicon microdroplet-based system to measure sulfite concentrations in beverages.

ABSTRACT: Sulfite is often added to beverages as an antioxidant and antimicrobial agent. In fermented beverages, sulfite is also naturally produced by yeast cells. However, sulfite causes adverse health effects in asthmatic patients and accurate measurement of the sulfite concentration is therefore very important. Current sulfite analysis methods are time- and reagent-consuming and often require costly equipment. Here, we present a system allowing sensitive, ultralow-volume sulfite measurements based on a reusable glass-silicon microdroplet platform on which microdroplet generation, addition of enzymes through chemical-induced emulsion destabilization and pillar-induced droplet merging, emulsion restabilization, droplet incubation, and fluorescence measurements are integrated. In a first step, we de

SUBMITTER: Vervoort Y 

PROVIDER: S-EPMC6373184 | biostudies-literature | 2019 Feb

REPOSITORIES: biostudies-literature