Electrified liquid - liquid interface strategy for sensing lactic acid in buttermilk extract

Lactic acid (LA) serves as a freshness marker in certain foods. In the present work, electrified interfaces of different nature (i.e., liquid-liquid and liquid-organogel) have been developed for the quantification of LA. Electrochemical sensing of LA at the liquid-organogel interface revealed that adsorptive stripping voltammetry, with a preconcentration time of 500 s offered better sensitivity. Electroanalytical ability of LA under optimized conditions displayed a detection limit of 0.97 μM and 0.71 μM with sensitivity of 2.84 nA μM^-1 and 3.59 nA μM^-1 for liquid-liquid and liquid-organogel interfaces respectively. Quantification of LA using the developed methodology has been demonstrated in buttermilk as the real matrix. Analysis demonstrate that electrified liquid-liquid and liquid-organogel interfaces are promising approach for sensing LA in buttermilk extract.