Biosensing of lactic acid enantiomers in beverages: A Review

The paper presents a substantial review of the detection of lactic acid isomers in different beverages. Lactic acid is one of the most commonly used chemicals in beverages as a flavour enhancer. Although it has been recognized as a safe flavour agent, exposure to lactic acid via food above certain threshold levels causes adverse effects. Different kinds of detection processes have been used to identify the two types of isomers, namely L-lactic acid and D-lactic acid. This differentiation has been essential as the D-lactic acid is a potentially harmful enantiomer. While the former is commonly generated and present in the human body, D-lactic acid is potentially more harmful due to the limited capacity of the human body to metabolise it. This paper highlights and categorizes the detection of the two isomers using various biosensing systems. The biosensors involved in the detection processes have been developed using nanoparticles and chosen based on their rapid measurement, high specificity and fast response time. It also explains some of the challenges existing in the current scenario and their possible remedies.