Lemon Juice Research Articles

Isolation of Citrus lemon extracellular vesicles: Development and process control using capillary electrophoresis.

A new and scalable method for the isolation of extracellular vesicles (EV) from Citrus lemon juice samples was developed. The methodology included preliminary preconcentration of the sample using ultrafiltration (UF) followed by size-exclusion chromatography (SEC) purification and final preconcentration of the eluates. Transmission electron microscopy and proteomic analysis showed that isolates contained exosome-like vesicles, exocyst-positive organelle (EXPO), and microvesicles. The efficiency of certain isolation steps was evaluated with total protein content assay (bicinchoninic acid assay, BCA), nanoparticles tracking analysis (NTA), and capillary electrophoresis (CE). A good correlation between CE, BCA, and NTA results was shown. The application of CE enabled the detection of soluble contaminants, macromolecular aggregates, and vesicles' heterogeneity. The fluorescent staining of encapsulated nucleic acids was proposed for the identity confirmation of EV detected in CE. The study demonstrates the CE as a comprehensive tool for monitoring of the EV isolation process.

Antibacterial Activity of Selected Fruit Juices against Multidrug-Resistant Bacterial Pathogens Involved in Urinary Tract and Sexually Transmitted Infections among Tribal Women in Madhya Pradesh, India.

The aim of this study was to evaluate the effect of fruit juices on Multi-Drug Resistant (MDR) bacterial pathogens involved in Urinary Tract Infections (UTIs) and Sexually Transmitted Infections (STIs) among tribal women in the district Anuppur, Madhya Pradesh, India. Fresh juices of lemon (Citrus limon), amla/Indian gooseberry (Phyllanthus emblica), pineapple (Ananas comosus), mosambi/sweet lime (Citrus limetta), orange (Citrus sinensis), kiwi (Actinidia deliciosa), and pomegranate (Punica granatum) fruits were evaluated for in vitro antibacterial activity against bacterial pathogens involved in UITs and STIs among tribal women. Physico-chemical analysis of fresh fruits was also carried out by measuring the pH, moisture, protein, fat, crude fibre, carbohydrate, and ascorbic acid content. Lemon and amla juice showed better antibacterial activity against the pathogens as compared to other juices. MIC results fruit juices against UTIs and STIs pathogens vary depending on the specific pathogen and juice chemical constituents. The physico-chemical analysis showed that the moisture content was highest in mosambi (90%), followed by orange (87%). Ascorbic acid content was found highest in amla (540 mg/100 g), followed by kiwi (90.3 mg/100 g). Pomegranate showed highest concentration of carbohydrate (15.28 g/100 g), fat (1.28 g/100 g), and protein (1.65 g/100 g). Lemon juice had lowest pH of 2.20, followed by amla 2.67. The lemon juice showed highest antibacterial activity against MDR bacterial pathogens involved in UTIs and STIs among tribal women in district Anuppur, Madhya Pradesh, India. The low pH of lemon may be responsible for its high antibacterial activity as compared to other juices.

Development and Detection of Antimicrobial Properties of Polyherbal Handwash

Many of the medications marketed as traditional herbal medicines have unquestionably been used for a very long time. Hands have always been the dominant source of transmission of infection to patients. Thus, encouraging "personal hygiene" is the main objective of developing a herbal hand wash. The current study's goal was to develop a formulation of polyherbal handwash employing methanolic extracts of dried leaves of Azadirachta indica, Ocimum gratissimum, and Coriandrum sativum. Other ingredients entailed lemon juice, aloe vera, lavender oil, HPMC, triethanolamine, sodium lauryl sulphate (SLS), glycerine, and methylparaben. Four batches of hand wash formulations were prepared, and each batch was tested for stability, appearance, colour, grittiness, pH, viscosity, foam height, and other physical characteristics. Using the agar well diffusion method, the anti-microbial effectiveness of the prepared polyherbal hand wash was tested on a variety of bacteria, including Bacillus subtilis, Escherichia coli, Staphylococcus aureus, Pseudomonas aeroginosa, Salmonella typhi, Aspergillus niger, and Candida albicans. The results demonstrated that manufactured herbal handwash formulations, particularly F3, displayed a prominent zone of inhibition in comparison to standard commercial handwash, indicating that the extract of these phytoconstituents may be employed to manufacture handwash with antimicrobial properties. As a result, the research shows that the herbal handwash formulation is analogous to commercial handwash in reducing the amount of bacteria on hands and may be used as a replacement handwash made from natural sources without experiencing any undesirable effects.

Lemon flavonoids nutraceutical (Eriomin®) attenuates prediabetes intestinal dysbiosis: A double-blind randomized controlled trial.

Eriocitrin (eriodictyol 7-O-β-rutinoside), a citrus flavonoid from lemon juice and peel, reduces hyperglycemia and improves diabetes-related biomarkers in prediabetes patients. Eriocitrin is first metabolized by gut microbiota, producing energy for gut cells and short chain fatty acids that play a relevant role in glycemic control. The aim of this study was to assess the effect of Eriomin®, a nutraceutical composed of 70% eriocitrin, 5% hesperidin, and 4% naringin, on the microbiota of prediabetic patients. Patients were randomly divided into two groups and received unlabeled capsules of Eriomin® (200 mg/day) or placebo during 12 weeks. After treatment with the nutraceutical, it was a 6% decrease of hyperglycemia and 22% increase of GLP-1 blood levels of (p < .05). The profile of intestinal microorganisms, obtained by 16S rRNA sequencing of the patients' feces extract, showed changes in microbiota composition, such as lower growth of Firmicutes and less abundance of the Lachnospiraceae family. The family Ruminococcaceae increased and Blautia genus reduced with Eriomin® supplementation. In additional, Blautia was positively correlated with hyperglycemia reduction. In conclusion, the nutraceutical Eriomin® moderately reduced the growth of microorganisms associated with intestinal dysbiosis and increased the abundance of beneficial bacteria. Changes promoted mainly by the flavonoid eriocitrin in the microbiota were related to a lower glycemic level and increased production of GLP-1 in patients with prediabetes.

A study on preparation and quality assessment of fermented banana blossom (Musa Acuminate Colla)

Probiotic foods are the fastest-growing functional foods due to their health-related benefits. Fermented vegetable products are packed with dietary fibre, gut-friendly microorganisms, micronutrients, antioxidants, and phytochemicals. Sauerkraut is a well-known probiotic fermented superfood that was originally made from cabbage but not well received by the Indian population. Banana Blossom (Musa acuminata Colla), a by-product of banana cultivation, is popular in Southeast Asian countries. Banana Blossom is easily accessible and affordable to people of all socioeconomic backgrounds in southern India. The main objective of this research was to formulate an indigenous, low-cost, probiotic-rich naturally fermented product similar to sauerkraut using banana blossom and to evaluate its various qualitative aspects. The procured Banana Blossom was cleaned, placed in a pre-sterilized glass jar with the addition of lemon juice and rock salt, and fermented at 40 °C for 7 days. Following fermentation, the fermented banana blossom was evaluated for its physiochemical properties, proximate composition, functional properties, and microbial enumeration. On overall examination, the fermented banana blossom was found to possess an appreciable protein probiotic count (7.8×106 CFU/g), low in sodium (1918 ± 3.60 mg), had a desirable amount of dietary fibre (1.16 ± 0.01 g) and protein (3.09 ± 0.57 g). Therefore, it can be inferred from the current research findings that the raw banana blossom can be effectively utilized as a potential raw ingredient to formulate fermented products with significant health benefits.

Synergistic role of Biomolecules and Bio-chelating agents in the sustainable development of an efficient BaCe0.97M0.03O3-δ (M = Sm, Gd) perovskite electrolyte for IT-SOFC

Here, BaCe0.97M0.03O3-δ (M = Sm, Gd) perovskite electrolyte materials were synthesized via a semi-organic combustion route by employing the synergetic role of biomolecules and bio-chelating agent of lemon juice for IT-SOFC. The synthesized BaCe0.97M0.03O3-δ (M = Sm, Gd) electrolyte was compared to BaCe0.97M0.03O3-δ (M = Sm, Gd) synthesized with a typical chemical combustion route. The structural analysis confirmed the orthorhombic phase of all perovskite electrolytes while the microstructural analysis revealed dense microstructure for electrolytes synthesized with bio-chelating agents compared to those synthesized with chemical combustion route. The compositional analysis confirmed the presence of all elements and the thermal analysis established the stability within the SOFC operating temperature range of BaCe0.97M0.03O3-δ (M = Sm, Gd) synthesized with both routes. The electrochemical measurements exhibited a maximum power density of 0.47 W cm−2 for BaCe0.97M0.03O3-δ (M = Sm) synthesized with lemon juice as a chelating agent suggesting its potential use as an efficient electrolyte for IT-SOFCs. The outcomes show that the semi-organic route can be successfully used for the synthesis of perovskite structure materials with minimal negative impact on the environment compared to chemical routes.

The Characteristics of Organoleptic and pH Value of Beef Se’i Treated by Lime, Kaffir Lime, and Lemon Juice

The aim of this study was to determine the organoleptics characteristics and pH of beef se'i which was given lime, kaffir lime and lemon juice. The study used a completely randomized design (CRD) consisting of 4 treatments and 4 replications. The treatments were (TJ= se'i without orange juice, JN= se’i given lime juice, JP= se’i given kaffir lime juice, JL= se’i given lemon juice). The parameters measured were aroma, color, taste, tenderness and pH value. The statistical analysis results showed that the treatment had a significant effect (P&lt;0.05) on taste. Se’i given citrus juices had a better taste compare to cntrol, however kaffir lime or lemon juice gave better taste compared to lime juice. In conclussion, using lime, kaffir lime or lemon juice cold enhance beef se’i taste.&#x0D;

Milk Casein Inhibits Effect of Black Tea Galloylated Theaflavins to Inactivate SARS-CoV-2 In Vitro.

Continuing caution is required against the potential emergence of SARS-CoV-2 novel mutants that could pose the next global health and socioeconomical threats. If virus in saliva can be inactivated by a beverage, such a beverage may be useful because the saliva of infected persons is the major origin of droplets and aerosols that mediate human-to-human viral transmission. We previously reported that SARS-CoV-2 was significantly inactivated by treatment in vitro with tea including green tea and black tea. Catechins and its derived compounds galloylated theaflavins (gTFs) bound to the receptor-binding domain (RBD) of the S-protein and blocked interaction between RBD and ACE2. Black tea is often consumed with sugar, milk, lemon juice, etc., and it remains unclarified whether these ingredients may influence the anti-SARS-CoV-2 effect of black tea. Here, we examined the effect of black tea on Omicron subvariants in the presence of these ingredients. The infectivity of Omicron subvariants was decreased to 1/100 or lower after treatment with black tea for 10 s. One or two teaspoons of milk (4~8 mL) completely blocked the anti-viral effect of a cup of tea (125 mL), whereas an addition of sugar or lemon juice failed to do so. The suppressive effect was dose-dependently exerted by milk casein but not whey proteins. gTFs were coprecipitated with casein after acidification of milk-supplemented black tea, strongly suggesting the binding of gTFs to casein. The present study demonstrates for the first time that an addition of milk cancelled the anti-SARS-CoV-2 effect of black tea due to binding of casein to gTFs.

A micellar-enhanced fluorescence photoinduced four-way calibration method for the determination of multiclass pesticides in lemon juice

In this work, a four-way multivariate calibration method for the simultaneous determination of four pesticides - carbendazim (CBZ), thiabendazole (TBZ), pirimiphos-methyl (PMM), and clothianidin (CLT) - in lemon juice is presented. Third-order data were acquired by registering the photoinduced fluorescence of the analytes as excitation-emission matrices at different times of UV-light irradiation, in the presence of organized media (direct micelles) as fluorescence enhancers. The optimal experimental conditions (pH 11.5 and 32 mmol L−1 hexadecyltrimethylammonium chloride surfactant) were determined through a central composite design using the response surface methodology. The analytes were individually calibrated, except for TBZ and CBZ due to the inner filter effect of TBZ on CBZ. Test samples containing all analytes and imidacloprid (as potential interference) were analysed. PARAFAC was utilized to evaluate both the trilinearity and quadrilinearity of the third-order data and four-way arrays, respectively. PMM was successfully determined with quadrilinear PARAFAC decomposition, whereas CLT, TBZ, and CBZ were satisfactorily modelled using U-PLS/RTL due to the loss of quadrilinearity caused by different phenomena. The profitable applicability of the analytical method in the CBZ, TBZ, PMM, and CLT determination in lemon juice samples was demonstrated, achieving limits of detection below the maximum residue levels reported by the European Commission, and mean recoveries at 90 ± 5%.

Antihypertensive and Vasorelaxant Effects of Citric Acid and Lemon Juice in Spontaneously Hypertensive Rats: In Vivo and Ex Vivo Studies.

Hypertension is a key risk factor for heart, brain, and kidney disease development. Fruit consumption has been associated with a decrease in blood pressure. Lemon juice, which contains antihypertensive compounds, may exert antihypertensive effects. However, no research has verified the antihypertensive effects of citric acid, the most abundant ingredient in lemon juice. In the present study, we demonstrated the antihypertensive effects of citric acid and lemon juice by performing single oral administration tests and the aortic ring assay using spontaneously hypertensive rats (SHRs). Single oral doses of both agents markedly reduced the systolic and diastolic blood pressures in the SHRs. In addition, both these agents relaxed the thoracic aorta from the SHRs; however, these effects were notably attenuated by the removal of the aortic endothelium. Orally administered citric acid was rapidly absorbed and metabolized in vivo. Among the functional compounds in lemon juice, citric acid was identified as the primary antihypertensive component. Although more detailed studies are required to validate our findings, the novel functional attributes of citric acid can achieve the normalization of blood pressure when it is consumed via diet.

Citrate-containing lemon juice, as an organic substitute for chemical citric acid, proactively improves photosynthesis, antioxidant capacity, and enzyme gene expression in cadmium-exposed Phaseolus vulgaris

Citrate-containing lemon juice, as an organic substitute for chemical citric acid, proactively improves photosynthesis, antioxidant capacity, and enzyme gene expression in cadmium-exposed Phaseolus vulgaris

Tin dioxide quantum Dots-Modified sensing electrode for selective detection of luteolin

Although most of the composite based electrocatalysts for determination of luteolin has been developed, the unsatisfactory limit of detection (LOD) and narrow linear range originated from the unstable interface among each component limit their further application. Herein, a SnO2 quantum dots modified glass carbon electrode (SnO2 QDs/GCE) is developed for selective detection of luteolin. The electrochemical behavior of luteolin on SnO2 QDs/GCE indicates that the redox process involves participating of two-electrons/double-protons. The big specific surface area of SnO2 QDs provides sufficient active sites for the redox reaction of luteolin. On this bases, an ultra-low LOD of 0.25 nM as well as a large linear range of 0.1–1200 nM is obtained for detection of luteolin. Besides, the influence of several coexisting compounds and common ions on the detection of luteolin was evaluated, and no obvious interference was found. Finally, the SnO2 QDs/GCE electrode achieves accurate detection of luteolin in actual samples including orange, lemon and carrot juices. This work provides new strategy for the determination of luteolin in complex systems.

Effect of Lemon Juice, Apple Cider Vinegar and Green Tea on Microhardness of Nanohybrid resin composite: An In-vitro study

This study aimed to evaluate effect of Lemon Juice, Apple Cider Vinegar and Green Tea on microhardness of nanohybrid resin composite using vickers microhardness tester. Materials and methodology: Forty specimens of nanohybrid resin composite (3M ESPE Filtek Z350 XT) were prepared and polished the prepared discs using sandpaper. Before immersion of prepared composite discs in prepared solutions the baseline data of microhardness of each prepared composite discs were recorded by using Vicker’s microhardness tester. The prepared composite discs were divided into 4 groups (n=10) and alternatively immersed in 25 ml of prepared solutions namely Green tea, Apple Cider Vinegar, Lemon Juice and Artificial saliva for 5 sec and then in 25 ml of artificial saliva for another 5 sec and the procedure was repeated for 10 cycles. After following the above mentioned procedure, artificial saliva was used as storage media for 24 hours. For the next 28 days, this entire process was repeated. The microhardness test was carried out prior to immersion and then at intervals of 7, 14, 21 &amp; 28 days after immersion in respective solutions. Results: Two-way analysis of variance (ANOVA) with repeated measurements was carried out for the obtained data. Artificial Saliva demonstrated highest microhardness values at all time points, followed by Green Tea and Lemon Juice. Apple Cider Vinegar showed the least microhardness values of all the four groups tested. Conclusion: All the beverages significantly reduced surface microhardness of nanohybrid resin composite, especially at the end of 28 days. Immersion in apple cider vinegar caused more reduction in surface hardness over time when compared to other beverages. The outcome on microhardness of nanohybrid resin composite by these beverages on depended upon time the latter was exposed and also the chemical composition of beverages. Keywords: Apple Cider Vinegar, Green Tea, Lemon Juice, Microhardness, Nanohybrid resin composite, Vickers Microhardness Tester

Mixture design and multivariate image analysis to monitor the colour of strawberry yoghurt purée

Food colour is a commercial added value, since it represents the first appealing factor for consumers. In this context, this study was aimed at evaluating the effect of strawberry yoghurt purée (SYP) formulation on the corresponding colour and on its variation over time, which is mainly due to degradation and browning phenomena. To this aim, a combined approach was used that included mixture design and multivariate analysis of RGB images. Strawberry purée, sugar, lemon juice and two types of thickener were mixed in different proportions by I-optimal mixture design to obtain 44 SYP formulations. The samples were subjected to light and temperature stress conditions for five weeks; during this time the RGB images of the samples were acquired using a flatbed scanner, along with the images of the corresponding control samples. The dimensionality of the acquired images was reduced by two different approaches: i) the conversion of images into signals, namely colourgrams, which can be seen as the colour fingerprint of the imaged samples, and ii) the calculation of the median values of various colour-related parameters. The colourgrams dataset was then subjected to exploratory data analysis using Principal Component Analysis, while the median values of colour-related parameters were analysed using Response Surface Methodology and Partial Least Squares-Discriminant Analysis. The aim of data analysis was both to find the best colour parameters to describe colour variability over time, and to investigate the cause-effect relationship between mixture proportions and colour response. The results highlighted that, among the considered colour parameters, relative green (i.e., the ratio of green to lightness) and red could be used to monitor colour changes. Colour variation due to stress conditions was more pronounced for samples with a high percentage of strawberry purée, and the type of thickener also affected the colour degradation kinetics.

A green deprotection strategy: Removing acid-labile protecting groups using lemon juice/ethanol as the solvent

Lemon juice has been studied and reported as an efficient catalyst or green medium in organic synthesis. The present digest paper shows the successful and efficient Removal of multiple acid-labile protecting groups using crude lemon juice for the first time. Several drops of lemon juice can rapidly convert some simple liquid acetals to carbonyl compounds. Also, when mixed with ethanol, lemon juice effectively removes cyclic acetals and other protection groups on primary or secondary alcohols. In addition, for the selective Removal of acetonide on diacetone-d-glucose and its derivatives, the yield can reach more than 85%. Lemon juice, combined with ethanol as a solvent, can avoid using hazardous organic or inorganic acids to remove acid-labile protecting groups while being environmentally friendly.

A STUDY ON THE MICROSTRUCTURE, WEAR, AND INDENTATION TOUGHNESS OF ANODIZED ALUMINUM OXIDE LAYER MODIFIED WITH A NEW ADDITIVE

In this study, lemon juice at different concentrations as a new additive was poured into the bath of the anodizing process to enhance the mechanical properties of the manufactured aluminum oxide layers. X-ray diffraction (XRD) and field-emission scanning electron microscopy were utilized to detect formed phases and microstructure, respectively. To investigate mechanical properties, microhardness, indentation toughness, and wear tests of various aluminum oxide layers were performed. The XRD patterns showed a crystalline phase of [Formula: see text]-Al2O3 for all oxide layers. The microhardness of modified layers increased up to 62.2% compared to the unmodified layer. However, by increasing the additive concentration to 2.5 vol%, the hardness decreased. This was based on increasing the pore size of layers. The lowest friction coefficient with a value of 0.53, the lowest wear rate, and the highest indentation toughness was also related to the modified aluminum oxide layer when the concentration of the additive in the bath was 0.3 vol%. For this modified layer, the value of COF/[Formula: see text] was the lowest, and the pore size of 50 nm was the lowest among the layers.

Quick transformation of polymeric waste into high valuable N-self doped carbon quantum dot for detection of heavy metals from wastewater

Preparing carbon dots (CDs) from waste materials is essential in the current scenario. Herein, we converted non-disposable environmental pollutants into multifaceted, robust, and cost-effective sensing nitrogen-doped fluorescent CDs (N-CQDs) to quickly detect analytes in a wide range of samples. Herein, we studied the simple and efficient way for large-scale synthesis of the N-CQDs from waste melamine sponge (WMS) and lemon juice (LJ) by the treatment of concentrated sulphuric acid (H2SO4) within 10 min and the yield of 60.9 wt% obtained, much higher than those from traditional processes. As-prepared N-CQDs showed bright blue fluorescence and were significantly quenched with Hg2+ (turn off) completely regained by S2− (turn on) due to higher affinity S2− towards Hg2+. The detection limit was 1.04 µM for Hg2+ and 1.62 µM for S2−. This study provides a new perspective for developing N-CQDs and selective sensing Hg2+ and S2− from wastewater.

The Assessment of the Microbial and Hygienic Quality of Leafy Vegetables Along with Associated Microbials among Vegetables Purchased from Different Markets in Guyana

Fruits and vegetables are important to human health because they provide nutritional benefits, they are a good source of vitamins and minerals and help to improve the immune system of individuals. It was advised by the Food and Agriculture Organization of Guyana that individuals should consume more fruits and vegetables to boost their immune systems during the Coronavirus pandemic. Due to the increase in consumption of fruits and vegetables, there can also be an increase in cases of food-borne diseases, as evident from studies done in countries such as, the United States, Malaysia, and India. The objectives of this research was to identify the presence of microorganisms on leafy vegetables, Lactuca sativa (lettuce), Brassica oleracea (cabbage), and Amaranthus viridis (callaloo), that were purchased from local markets and to determine if washing with tap water only, will significantly decrease the concentration of microorganisms on the vegetables by performing microbial assessments.&#x0D; It was found that the most common microorganisms present on the leafy vegetables were pathogenic bacteria such as Neisseria spp., Pseudomonas aeruginosa, Paracoccus marcusii, Pseudomonas fluorescens, Bordetella pertussis, and Klebsiella pneumonia. The results of a Wilcoxon signed-rank test (p value = 1) revealed that washing with tap water alone did not significantly decrease the quantity of microorganisms present on the leafy vegetables (avg: 3.305x10-2 CFU/ml). Therefore, it is recommended that other hygienic methods such as washing with salt, lemon juice, or vinegar should be utilized in order to significantly reduce the concentration of the microorganisms present on the leafy vegetables.

Use of Algerian Type Ras El-Hanout Spices Mixture with Marination to Increase the Sensorial Quality, Shelf Life, and Safety of Whole Rabbit Carcasses under Low-O2 Modified Atmosphere Packaging.

This study aimed to evaluate the effect of combined treatments with Ras El-Hanout spices mixture and marinade solution containing extra virgin olive oil, onion, garlic, and concentrated lemon juice on sensorial quality, shelf life, and safety of whole rabbit carcasses under low-O2 modified atmosphere packaging (MAP). The values of pH, water holding capacity, shear force, thiobarbituric acid reactive substances, total volatile basic nitrogen, color (CIE L*a*b*), sensorial tests, and spoilage microorganisms were determined in rabbit meat at 0, 5, 10, 15, and 20 days during a retail display at 7 ± 1 °C. The results indicated that the marination process using the Ras El-Hanout blend of spices improved the water-holding capacity of meat maintaining optimum pH values. This combined treatment delayed the growth of major spoilage microorganisms, lipid oxidation, protein degradation, and undesirable color changes compared to unmarinated samples from the fifth to the twentieth day of retail exposure. The shelf life of rabbit carcasses under low-O2 MAP could be extended to 20 days of retail display, while rabbit carcasses under aerobic display presented a shorter shelf life of 5 to 10 days. Instrumental and sensorial tests showed that low-O2 MAP enhanced the tenderness of whole rabbit carcasses, with those marinated with Ras El-Hanout being the most positively perceived by the panelists. Marination also inhibited the pathogen Campylobacter jejuni, thus increasing the microbiological safety of the packaged product. The overall results indicated that low-O2 MAP combined with the Ras El-Hanout spice blend and marinade solution may represent a promising strategy for retail establishments to improve the quality, shelf life, and safety of rabbit carcasses.

The effect of household corrosive substances on latent fingermark development in the context of deliberate corrosive substance attacks.

Corrosive substance attacks (CSA) are a prevalent issue in the UK with 525 offenses involving a corrosive substance reported to the police in the year ending March 2022. Easy availability, low cost, and concealability in public are common reasons for choosing a corrosive substance as a weapon. The Metropolitan Police revealed that 68% of 1849 CSA cases resulted in no suspect identified or evidential difficulties. There is limited research into the effect of corrosive substances on latent fingermarks. This study aimed to determine the potential for fingermarks to be recovered from surfaces exposed to a household corrosive substance within the context of a deliberate CSA. Natural and sebaceous-loaded fingermarks were exposed to Domestos bleach, Harpic limescale remover (hydrochloric acid-based) and lemon juice. Harpic limescale remover had the most detrimental effect, with only 7.1% of fingermarks (n = 378) exposed being identifiable (defined as sufficient clear ridge detail for identification) after enhancement, followed by bleach with only 10.3% of fingermarks (n = 378) identifiable. Lemon juice had the least detrimental effect on fingermarks, with 40.5% fingermarks (n = 378) identifiable compared to 53.4% for the controls (not exposed to any substance; n = 378). Throughout the study, fewer natural fingermarks were identifiable after exposure to corrosive substances compared to sebaceous fingermarks which was as expected. Overall, this study demonstrated that there is potential to recover latent fingermarks, depending on their composition, following exposure to a household corrosive substance. This area warrants further research to establish best practice to maximize the potential to recover identifiable fingermarks.