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Rahmadiawan D, Abral H, Chayri Iby I, Kim HJ, Ryu KH, Kwack HW, Razan Railis M, Sugiarti E, Novi Muslimin A, Handayani D, Dwinatrana K, Shi SC, Zainul R, Azis Nabawi R. Effect of post-heat treatment on the UV transmittance, hydrophobicity, and tensile properties of PVA/ Uncaria gambir extract blend films. Heliyon 2024; 10:e30748. [PMID: 38774319 PMCID: PMC11107212 DOI: 10.1016/j.heliyon.2024.e30748] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/12/2023] [Revised: 04/30/2024] [Accepted: 05/03/2024] [Indexed: 05/24/2024] Open
Abstract
The physical and mechanical properties of biopolymers can be improved by heating technologies. In this research, we improved the properties of Polyvinyl alcohol (PVA)/Uncaria gambir extract (UGE) blend films by post-heating method. After post-heating, the blend film exhibited higher resistance to UV light and improved contact angle performance, while water vapor permeability and moisture absorption decreased. The tensile strength and toughness of the PVA/UGE blend film with a post-heating duration of 40 min were 68.8 MPa and 57.7 MPa, respectively, an increase of 131 % and 127 %, compared to films without post-heating. This facile and cost-effective fabrication method, with environmentally friendly properties, can be applied to biodegradable PVA/UGE blend films to achieve desired properties for optical devices or food packaging materials.
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Affiliation(s)
- Dieter Rahmadiawan
- Department of Mechanical Engineering, National Cheng Kung University (NCKU), Tainan, Taiwan
- Department of Mechanical Engineering, Universitas Negeri Padang, Padang, 25173, West Sumatera, Indonesia
| | - Hairul Abral
- Laboratory of Nanoscience and Technology, Department of Mechanical Engineering, Andalas University, Padang, 25163, West Sumatera, Indonesia
- Research Collaboration Center for Nanocellulose, BRIN-Andalas University, Padang, 25163, West Sumatera, Indonesia
| | - Ilham Chayri Iby
- Laboratory of Nanoscience and Technology, Department of Mechanical Engineering, Andalas University, Padang, 25163, West Sumatera, Indonesia
| | - Hyun-Joong Kim
- Research Institute of Agriculture and Life Sciences, Seoul National University, Gwanak-ro 1, Gwanak-gu, Seoul, 08826, Republic of Korea
- Department of Agriculture, Forestry and Bioresources, Seoul National University, Gwanak-ro 1, Gwanak-gu, Seoul, 08826, Republic of Korea
| | - Kwang-Hyun Ryu
- Department of Agriculture, Forestry and Bioresources, Seoul National University, Gwanak-ro 1, Gwanak-gu, Seoul, 08826, Republic of Korea
| | - Ho-Wook Kwack
- Department of Agriculture, Forestry and Bioresources, Seoul National University, Gwanak-ro 1, Gwanak-gu, Seoul, 08826, Republic of Korea
| | - Muhammad Razan Railis
- Department of Engineering Management, Batam Institute of Technology, Batam, 29425, Indonesia
| | - Eni Sugiarti
- Research Center for Biomass and Bioproducts, National Research and Innovation Agency (BRIN), Cibinong Science Center, West Java, 16911, Indonesia
| | - Ahmad Novi Muslimin
- Research Center for Biomass and Bioproducts, National Research and Innovation Agency (BRIN), Cibinong Science Center, West Java, 16911, Indonesia
| | - Dian Handayani
- Laboratory of Sumatran Biota, Faculty of Pharmacy, Andalas University, Padang, 25163, West Sumatera, Indonesia
| | - Khiky Dwinatrana
- Laboratory of Sumatran Biota, Faculty of Pharmacy, Andalas University, Padang, 25163, West Sumatera, Indonesia
| | - Shih-Chen Shi
- Department of Mechanical Engineering, National Cheng Kung University (NCKU), Tainan, Taiwan
| | - Rahadian Zainul
- Department of Chemistry, Faculty of Mathematics and Natural Science, Universitas Negeri Padang, West Sumatera, 25171, Indonesia
| | - Rahmat Azis Nabawi
- Department of Mechanical Engineering, Universitas Negeri Padang, Padang, 25173, West Sumatera, Indonesia
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2
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Wu Y, Liu Y, Jia Y, Zhang H, Ren F. Formation and Application of Starch-Polyphenol Complexes: Influencing Factors and Rapid Screening Based on Chemometrics. Foods 2024; 13:1557. [PMID: 38790857 PMCID: PMC11121577 DOI: 10.3390/foods13101557] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/01/2024] [Revised: 05/12/2024] [Accepted: 05/13/2024] [Indexed: 05/26/2024] Open
Abstract
Understanding the nuanced interplay between plant polyphenols and starch could have significant implications. For example, it could lead to the development of tailor-made starches for specific applications, from bakinag and brewing to pharmaceuticals and bioplastics. In addition, this knowledge could contribute to the formulation of functional foods with lower glycemic indexes or improved nutrient delivery. Variations in the complexes can be attributed to differences in molecular weight, structure, and even the content of the polyphenols. In addition, the unique structural characteristics of starches, such as amylose/amylopectin ratio and crystalline density, also contribute to the observed effects. Processing conditions and methods will always alter the formation of complexes. As the type of starch/polyphenol can have a significant impact on the formation of the complex, the selection of suitable botanical sources of starch/polyphenols has become a focus. Spectroscopy coupled with chemometrics is a convenient and accurate method for rapidly identifying starches/polyphenols and screening for the desired botanical source. Understanding these relationships is crucial for optimizing starch-based systems in various applications, from food technology to pharmaceutical formulations.
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Affiliation(s)
- Yingying Wu
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Engineering, School of Food and Health, Beijing Technology & Business University (BTBU), Beijing 100048, China; (Y.W.); (Y.L.); (Y.J.); (H.Z.)
- Technology Research Center of Food Additives, School of Food and Health, Beijing Technology & Business University (BTBU), Beijing 100048, China
| | - Yanan Liu
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Engineering, School of Food and Health, Beijing Technology & Business University (BTBU), Beijing 100048, China; (Y.W.); (Y.L.); (Y.J.); (H.Z.)
- Technology Research Center of Food Additives, School of Food and Health, Beijing Technology & Business University (BTBU), Beijing 100048, China
| | - Yuanqiang Jia
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Engineering, School of Food and Health, Beijing Technology & Business University (BTBU), Beijing 100048, China; (Y.W.); (Y.L.); (Y.J.); (H.Z.)
- Technology Research Center of Food Additives, School of Food and Health, Beijing Technology & Business University (BTBU), Beijing 100048, China
| | - Huijuan Zhang
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Engineering, School of Food and Health, Beijing Technology & Business University (BTBU), Beijing 100048, China; (Y.W.); (Y.L.); (Y.J.); (H.Z.)
- Technology Research Center of Food Additives, School of Food and Health, Beijing Technology & Business University (BTBU), Beijing 100048, China
| | - Feiyue Ren
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Engineering, School of Food and Health, Beijing Technology & Business University (BTBU), Beijing 100048, China; (Y.W.); (Y.L.); (Y.J.); (H.Z.)
- Technology Research Center of Food Additives, School of Food and Health, Beijing Technology & Business University (BTBU), Beijing 100048, China
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3
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Borges-Vilches J, Unalan I, Aguayo CR, Fernández K, Boccaccini AR. Multifunctional Chitosan Scaffold Platforms Loaded with Natural Polyphenolic Extracts for Wound Dressing Applications. Biomacromolecules 2023; 24:5183-5193. [PMID: 37906697 DOI: 10.1021/acs.biomac.3c00727] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/02/2023]
Abstract
Chitosan (CS)-based scaffolds loaded with Pinus radiata extract bark (PE) and grape seed extract (GSE) were successfully developed for wound dressing applications. The effects of incorporating GSE and PE in CS scaffolds were investigated in relation to their physicochemical and biological properties. All scaffolds exhibited porous structures with the ability to absorb more than 70 times their weight when contacted with blood and phosphate buffer solution. The incorporation of GSE and PE into the CS scaffolds increased their blood absorption ability and degradation rates over time. All scaffolds showed a clotting ability above 95%, with their surfaces being favorable for red blood cell attachment. Both GSE and PE were released from the CS scaffolds in a sustained manner. Scaffolds loaded with GSE and PE inhibited the bacterial activity of S. aureus and E. coli by 40% and 44% after 24 h testing. In vitro cell viability studies demonstrated that all scaffolds were nontoxic to HaCaT cells. Importantly, the addition of GSE and PE further increased cell viability compared to that of the CS scaffold. This study provides a new synthesis method to immobilize GSE and PE on CS scaffolds, enabling the formation of novel material platforms with a high potential for wound dressing applications.
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Affiliation(s)
- Jessica Borges-Vilches
- Laboratory of Biomaterials, Department of Chemical Engineering, Faculty of Engineering, Universidad de Concepción, Concepción 4030000, Chile
| | - Irem Unalan
- Institute of Biomaterials, Department of Materials Science and Engineering, Friedrich-Alexander-University Erlangen-Nuremberg, Cauerstraße 6, 91058 Erlangen, Germany
| | - Claudio R Aguayo
- Department of Clinical Biochemistry and Immunology, Faculty of Pharmacy, Universidad de Concepción, Concepción 4030000, Chile
| | - Katherina Fernández
- Laboratory of Biomaterials, Department of Chemical Engineering, Faculty of Engineering, Universidad de Concepción, Concepción 4030000, Chile
| | - Aldo R Boccaccini
- Institute of Biomaterials, Department of Materials Science and Engineering, Friedrich-Alexander-University Erlangen-Nuremberg, Cauerstraße 6, 91058 Erlangen, Germany
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Janik W, Nowotarski M, Ledniowska K, Biernat N, Abdullah, Shyntum DY, Krukiewicz K, Turczyn R, Gołombek K, Dudek G. Effect of Time on the Properties of Bio-Nanocomposite Films Based on Chitosan with Bio-Based Plasticizer Reinforced with Nanofiber Cellulose. Int J Mol Sci 2023; 24:13205. [PMID: 37686012 PMCID: PMC10487500 DOI: 10.3390/ijms241713205] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/28/2023] [Revised: 08/22/2023] [Accepted: 08/23/2023] [Indexed: 09/10/2023] Open
Abstract
The deterioration of the performance of polysaccharide-based films over time, particularly their hydrophilicity and mechanical properties, is one of the main problems limiting their applications in the packaging industry. In the present study, we proposed to improve the performance of chitosan-based films through the use of: (1) nanocellulose as an additive to reduce their hydrophilic nature; (2) bio-based plasticizer to improve their mechanical properties; and (3) chestnut extract as an antimicrobial agent. To evaluate their stability over time, the properties of as-formed films (mechanical, hydrophilic, barrier and antibacterial) were studied immediately after preparation and after 7, 14 and 30 days. In addition, the morphological properties of the films were characterized by scanning electron microscopy, their structure by FTIR, their transparency by UV-Vis and their thermal properties by TGA. The films showed a hydrophobic character (contact angle above 100°), barrier properties to oxygen and carbon dioxide and strong antibacterial activity against Gram-negative (E. coli) and Gram-positive (S. aureus) bacteria. Moreover, the use of nanofillers did not deteriorate the elongation at breaks or the thermal properties of the films, but their addition reduced the transparency. In addition, the results showed that the greatest change in film properties occurred within the first 7 days after sample preparation, after which the properties were found to stabilize.
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Affiliation(s)
- Weronika Janik
- Łukasiewicz Research Network—Institute of Heavy Organic Synthesis “Blachownia”, 47-225 Kędzierzyn-Koźle, Poland; (W.J.); (K.L.); (N.B.)
- PhD School, Department of Physical Chemistry and Technology of Polymers, Silesian University of Technology, 44-100 Gliwice, Poland;
| | - Michał Nowotarski
- Department of Physical Chemistry and Technology of Polymers, Faculty of Chemistry, Silesian University of Technology, 44-100 Gliwice, Poland; (M.N.); (K.K.); (R.T.)
| | - Kerstin Ledniowska
- Łukasiewicz Research Network—Institute of Heavy Organic Synthesis “Blachownia”, 47-225 Kędzierzyn-Koźle, Poland; (W.J.); (K.L.); (N.B.)
- PhD School, Department of Physical Chemistry and Technology of Polymers, Silesian University of Technology, 44-100 Gliwice, Poland;
| | - Natalia Biernat
- Łukasiewicz Research Network—Institute of Heavy Organic Synthesis “Blachownia”, 47-225 Kędzierzyn-Koźle, Poland; (W.J.); (K.L.); (N.B.)
| | - Abdullah
- PhD School, Department of Physical Chemistry and Technology of Polymers, Silesian University of Technology, 44-100 Gliwice, Poland;
- Department of Physical Chemistry and Technology of Polymers, Faculty of Chemistry, Silesian University of Technology, 44-100 Gliwice, Poland; (M.N.); (K.K.); (R.T.)
| | | | - Katarzyna Krukiewicz
- Department of Physical Chemistry and Technology of Polymers, Faculty of Chemistry, Silesian University of Technology, 44-100 Gliwice, Poland; (M.N.); (K.K.); (R.T.)
- Centre for Organic and Nanohybrid Electronics, Silesian University of Technology, 44-100 Gliwice, Poland
| | - Roman Turczyn
- Department of Physical Chemistry and Technology of Polymers, Faculty of Chemistry, Silesian University of Technology, 44-100 Gliwice, Poland; (M.N.); (K.K.); (R.T.)
- Centre for Organic and Nanohybrid Electronics, Silesian University of Technology, 44-100 Gliwice, Poland
| | - Klaudiusz Gołombek
- Materials Research Laboratory, Faculty of Mechanical Engineering, Silesian University of Technology, 44-100 Gliwice, Poland;
| | - Gabriela Dudek
- Department of Physical Chemistry and Technology of Polymers, Faculty of Chemistry, Silesian University of Technology, 44-100 Gliwice, Poland; (M.N.); (K.K.); (R.T.)
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Borges-Vilches J, Aguayo C, Fernández K. The Effect on Hemostasis of Gelatin-Graphene Oxide Aerogels Loaded with Grape Skin Proanthocyanidins: In Vitro and In Vivo Evaluation. Pharmaceutics 2022; 14:pharmaceutics14091772. [PMID: 36145521 PMCID: PMC9501273 DOI: 10.3390/pharmaceutics14091772] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/27/2022] [Revised: 08/12/2022] [Accepted: 08/19/2022] [Indexed: 11/16/2022] Open
Abstract
Using in vitro and in vivo models, this study investigated the hemostatic potential to control bleeding of both unloaded gelatin-graphene oxide aerogels and the same loaded with proanthocyanidins (PAs) from Vitis vinifera grape skin extract. Our results showed that the physicochemical and mechanical properties of the aerogels were not affected by PA inclusion. In vitro studies showed that PA-loaded aerogels increased the surface charge, blood absorption capacity and cell viability compared to unloaded ones. These results are relevant for hemostasis, since a greater accumulation of blood cells on the aerogel surface favors aerogel–blood cell interactions. Although PAs alone were not able to promote hemostasis through extrinsic and intrinsic pathways, their incorporation into aerogels did not affect the in vitro hemostatic activity of these composites. In vivo studies demonstrated that both aerogels had significantly increased hemostatic performance compared to SpongostanTM and gauze sponge, and no noticeable effects of PA alone on the in vivo hemostatic performance of aerogels were observed; this may have been related to its poor diffusion from the aerogel matrix. Thus, PAs have a positive effect on hemostasis when incorporated into aerogels, although further studies should be conducted to elucidate the role of this extract in the different stages of hemostasis.
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Affiliation(s)
- Jessica Borges-Vilches
- Laboratory of Biomaterials, Department of Chemical Engineering, Faculty of Engineering, Universidad de Concepción, Concepción 4030000, Chile
| | - Claudio Aguayo
- Department of Clinical Biochemistry and Immunology, Faculty of Pharmacy, Universidad de Concepción, Concepción 4030000, Chile
| | - Katherina Fernández
- Laboratory of Biomaterials, Department of Chemical Engineering, Faculty of Engineering, Universidad de Concepción, Concepción 4030000, Chile
- Correspondence:
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Thanasi V, Catarino S, Ricardo-da-Silva J. Fourier transform infrared spectroscopy in monitoring the wine production. CIÊNCIA E TÉCNICA VITIVINÍCOLA 2022. [DOI: 10.1051/ctv/ctv2022370179] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
Abstract
The complexity of the wine matrix makes monitoring of the winemaking process from the grapes to the final product crucial for the wine industry. In this context, analytical methodologies that can combine good accuracy, robustness, high sample throughput, “green character”, and by preference real-time analysis, are on-demand to create high-quality vitivinicultural products. In the last years, Fourier-transform Infrared Spectroscopy (FTIR) combined with chemometric analysis has been evaluated in several studies as an effective analytical tool for the wine sector. Some applications of FTIR spectroscopy have been already accepted by the wine industry, mainly for the prediction of basic oenological parameters, using portable and non-portable instruments, but still many others are waiting to be thoroughly developed. This literature review aims to provide a critical synopsis of the most important studies assessing grape and wine quality and authenticity, and to identify possible gaps for further research, meeting the needs of the modern wine industry and the expectations of most demanding consumers. The FTIR studies were grouped according to the main sampling material used - 1) leaves, stems, and berries; 2) grape must and wine applications - along with a summary of the basic limitations and future perspectives of this analytical technique.
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Kheto A, Joseph D, Islam M, Dhua S, Das R, Kumar Y, Vashishth R, Sharanagat VS, Kumar K, Nema PK. Microwave roasting induced structural, morphological, antioxidant and functional attributes of Quinoa (
Chenopodium quinoa Willd). J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16595] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Ankan Kheto
- Department of Food Technology, Vignan Foundation for Science Technology and Research Andhra Pradesh 522213 India
| | - Don Joseph
- Department of Food Technology, Vignan Foundation for Science Technology and Research Andhra Pradesh 522213 India
| | - Makdud Islam
- Department of Food Engineering National Institute of Food Technology Entrepreneurship and Management Haryana 131028 India
| | - Subhamoy Dhua
- Department of Food Engineering & Technology Tezpur University Assam 784028 India
| | - Rahul Das
- Department of Food Engineering and Technology, SLIET Punjab 148106 India
| | - Yogesh Kumar
- Department of Food Engineering and Technology, SLIET Punjab 148106 India
| | - Rahul Vashishth
- Department of Food Technology, Vignan Foundation for Science Technology and Research Andhra Pradesh 522213 India
| | - Vijay Singh Sharanagat
- Department of Food Engineering National Institute of Food Technology Entrepreneurship and Management Haryana 131028 India
| | - Kshitiz Kumar
- Department of Food Processing Technology A D Patel Institute of Technology New V V Nagar, Gujarat, 388121 India
| | - Prabhat K. Nema
- Department of Food Engineering National Institute of Food Technology Entrepreneurship and Management Haryana 131028 India
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WANG R, STANLEY T, YAO X, LIU H, WANG Y. Collagen stabilization by natural cross-linkers: A qualitative and quantitative FTIR study on ultra-thin dentin collagen model. Dent Mater J 2022; 41:440-450. [DOI: 10.4012/dmj.2021-247] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
Affiliation(s)
- Rong WANG
- Department of Oral and Craniofacial Sciences, School of Dentistry, University of Missouri-Kansas City
| | - Tyler STANLEY
- Department of Oral and Craniofacial Sciences, School of Dentistry, University of Missouri-Kansas City
| | - Xiaomei YAO
- Department of Oral and Craniofacial Sciences, School of Dentistry, University of Missouri-Kansas City
| | - Hang LIU
- Department of Oral and Craniofacial Sciences, School of Dentistry, University of Missouri-Kansas City
| | - Yong WANG
- Department of Oral and Craniofacial Sciences, School of Dentistry, University of Missouri-Kansas City
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Pavez C, González-Muñoz B, O'Brien JA, Laurie VF, Osorio F, Núñez E, Vega RE, Bordeu E, Brossard N. Red wine astringency: Correlations between chemical and sensory features. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2021.112656] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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10
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Florkiewicz W, Pluta K, Malina D, Rudnicka K, Żywicka A, Guigou MD, Tyliszczak B, Sobczak-Kupiec A. Investigation on Green Synthesis, Biocompatibility, and Antibacterial Activity of Silver Nanoparticles Prepared Using Cistus incanus. MATERIALS 2021; 14:ma14175028. [PMID: 34501114 PMCID: PMC8433835 DOI: 10.3390/ma14175028] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 08/01/2021] [Revised: 08/26/2021] [Accepted: 08/28/2021] [Indexed: 12/23/2022]
Abstract
This paper describes the plant-mediated preparation of silver nanoparticles with aqueous extract and infusion of Cistus incanus leaves. To evaluate aqueous extract and infusion antioxidant capacity and total phenolic content the DPPH and Folin-Ciocalteau methods were utilized. The antioxidant capacity and total phenolic content of extract and infusion were equal to 85.97 ± 6.54 mg gallic acid equivalents per gram of dry weight.; 10.76 ± 0.59 mg/mL and 12.65 ± 1.04 mg gallic acid equivalents per gram of dry weight.; 3.10 ± 0.14 mg/mL, respectively. The formed nanoparticles displayed the characteristic absorption band in the 380-450 nm wavelength range. The average size of particles was in the 68.8-71.2 nm range. Morphology and phase composition analysis revealed the formation of spherical nanoparticles with a face-centred cubic structure. Immune compatibility tests of nanoparticles and plant extracts showed no activation of the THP1-XBlue™ monocyte. Cytotoxicity tests performed with L929 mice fibroblasts showed that nanoparticles should be utilized at a concentration of 16 ppm. The minimum inhibitory concentrations determined with the microdilution method for nanoparticles prepared with plant infusion for S. aureus and S. epidermidis were 2 ppm and 16 ppm, respectively.
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Affiliation(s)
- Wioletta Florkiewicz
- Department of Materials Science, Faculty of Materials Engineering and Physics, Cracow University of Technology, 37 Jana Pawła II Av., 31-864 Krakow, Poland; (B.T.); (A.S.-K.)
- Correspondence:
| | - Klaudia Pluta
- Department of Chemical Technology and Environmental Analytics, Cracow University of Technology, 24 Warszawska St., 31-155 Krakow, Poland; (K.P.); (D.M.)
| | - Dagmara Malina
- Department of Chemical Technology and Environmental Analytics, Cracow University of Technology, 24 Warszawska St., 31-155 Krakow, Poland; (K.P.); (D.M.)
| | - Karolina Rudnicka
- Department of Immunology and Infectious Biology, Faculty of Biology and Environmental Protection, University of Lodz, 12/16 Banacha St., 90-237 Lodz, Poland;
| | - Anna Żywicka
- Department of Microbiology and Biotechnology, Faculty of Biotechnology and Animal Husbandry, West Pomeranian University of Technology, Szczecin, Piastów 45, 70-311 Szczecin, Poland;
| | - Martin Duarte Guigou
- Facultad de Ingeniería y Tecnologías, Universidad Católica del Uruguay, B de Octubre 2738, Montevideo CP 11600, Uruguay;
| | - Bożena Tyliszczak
- Department of Materials Science, Faculty of Materials Engineering and Physics, Cracow University of Technology, 37 Jana Pawła II Av., 31-864 Krakow, Poland; (B.T.); (A.S.-K.)
| | - Agnieszka Sobczak-Kupiec
- Department of Materials Science, Faculty of Materials Engineering and Physics, Cracow University of Technology, 37 Jana Pawła II Av., 31-864 Krakow, Poland; (B.T.); (A.S.-K.)
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11
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Radulescu C, Olteanu RL, Nicolescu CM, Bumbac M, Buruleanu LC, Holban GC. Vibrational Spectroscopy Combined with Chemometrics as Tool for Discriminating Organic vs. Conventional Culture Systems for Red Grape Extracts. Foods 2021; 10:foods10081856. [PMID: 34441634 PMCID: PMC8393556 DOI: 10.3390/foods10081856] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/18/2021] [Revised: 07/24/2021] [Accepted: 08/07/2021] [Indexed: 01/15/2023] Open
Abstract
Food plants provide a regulated source of delivery of functional compounds, plant secondary metabolites production being also tissue specific. In grape berries, the phenolic compounds, flavonoids and non-flavonoids, are distributed in the different parts of the fruit. The aim of this study was to investigate the applicability of FTIR and Raman screening spectroscopic techniques combined with multivariate statistical tools to find patterns in red grape berry parts (skin, seeds and pulp) according to grape variety and vineyard type (organic and conventional). Spectral data were acquired and processed using the same pattern for each different berry part (skin, seeds and pulp). Multivariate analysis has allowed a separation between extracts obtained from organic and conventional vineyards for each grape variety for all grape berry parts. The innovative approach presented in this work is low-cost and feasible, being expected to have applications in studies referring to the authenticity and traceability of foods. The findings of this study are useful as well in solving a great challenge that producers are confronting, namely the consumers’ distrust of the organic origin of food products. Further analyses of the chemical composition of red grapes may enhance the capability of the method of using both vibrational spectroscopy and chemometrics for discriminating the hydroalcoholic extracts according to grape varieties.
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Affiliation(s)
- Cristiana Radulescu
- Faculty of Sciences and Arts, Valahia University of Targoviste, 130004 Targoviste, Romania; (C.R.); (M.B.)
- Institute of Multidisciplinary Research for Science and Technology, Valahia University of Targoviste, 130004 Targoviste, Romania;
| | - Radu Lucian Olteanu
- Institute of Multidisciplinary Research for Science and Technology, Valahia University of Targoviste, 130004 Targoviste, Romania;
- Correspondence:
| | - Cristina Mihaela Nicolescu
- Institute of Multidisciplinary Research for Science and Technology, Valahia University of Targoviste, 130004 Targoviste, Romania;
| | - Marius Bumbac
- Faculty of Sciences and Arts, Valahia University of Targoviste, 130004 Targoviste, Romania; (C.R.); (M.B.)
- Institute of Multidisciplinary Research for Science and Technology, Valahia University of Targoviste, 130004 Targoviste, Romania;
| | - Lavinia Claudia Buruleanu
- Faculty of Environmental Engineering and Food Science, Valahia University of Targoviste, 130004 Targoviste, Romania;
| | - Georgeta Carmen Holban
- Doctoral School, University of Agronomic Sciences and Veterinary Medicine of Bucharest, 011464 Bucharest, Romania;
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Schmidt MP, Siciliano SD, Peak D. The role of monodentate tetrahedral borate complexes in boric acid binding to a soil organic matter analogue. CHEMOSPHERE 2021; 276:130150. [PMID: 33721632 DOI: 10.1016/j.chemosphere.2021.130150] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/16/2021] [Revised: 02/24/2021] [Accepted: 02/27/2021] [Indexed: 06/12/2023]
Abstract
Boron is an essential plant micronutrient responsible for several important functions. Boron availability in soils may be influenced by binding with soil organic matter (SOM), particularly with aromatic diol and polyphenol groups on SOM. The mechanism by which aromatic diols bind boron, however, remains unclear. The objective of this work is to further investigate interaction between boric acid and varying concentrations of an aromatic, polyphenolic SOM analogue (tannic acid at 5, 10 and 20 g L-1) from pH = 5-9. UV/Visible spectroscopy showed boric acid enhanced tannic acid deprotonation at pH = 7.0 and 9.0, resulting in singly deprotonated tannic acid subunits. Attenuated total reflectance-Fourier transform infrared spectroscopy (ATR-FTIR) showed boric acid/tannic acid binding for all concentrations at pH = 7 and 9, whereas binding at pH = 5.0 was observed only at 20 g L-1 tannic acid. Uncomplexed boron species were not evident at pH = 9.0, but were detectable at pH = 7.0 at lower tannic acid concentrations and prevalent at pH = 5.0, qualitatively indicating binding affinity increases from pH = 5.0 to 9.0. ATR-FTIR results indicated tetrahedral coordination of boron upon complexation to tannic acid with a monodentate mechanism. These results collectively highlight a transition of solution planar boric acid to a tetrahedral, monodentate coordination with a single phenol group in tannic acid polyphenols. This contrasts with previous spectroscopic studies, which indicated bidentate tetrahedral or monodentate trigonal planar orientations prevail at aromatic diol sites. This work presents a previously unobserved boric acid coordination mechanism to an SOM analogue and, therefore, may better inform prediction and modeling of boron behavior in soils.
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Affiliation(s)
- Michael P Schmidt
- Department of Soil Science, College of Agriculture and Bioresources, University of Saskatchewan, Saskatoon, SK S7N 5A8, Canada.
| | - Steven D Siciliano
- Department of Soil Science, College of Agriculture and Bioresources, University of Saskatchewan, Saskatoon, SK S7N 5A8, Canada
| | - Derek Peak
- Department of Soil Science, College of Agriculture and Bioresources, University of Saskatchewan, Saskatoon, SK S7N 5A8, Canada
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13
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Borges-Vilches J, Figueroa T, Guajardo S, Aguayo C, Fernández K. Improved hemocompatibility for gelatin-graphene oxide composite aerogels reinforced with proanthocyanidins for wound dressing applications. Colloids Surf B Biointerfaces 2021; 206:111941. [PMID: 34216847 DOI: 10.1016/j.colsurfb.2021.111941] [Citation(s) in RCA: 14] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/08/2021] [Revised: 06/14/2021] [Accepted: 06/22/2021] [Indexed: 11/16/2022]
Abstract
Aerogels based on gelatin and graphene oxide (GO) were synthesized by microwave-assisted reactions, incorporating grape skin extracts -high in proanthocyanidins (PAs)- to develop a hemostatic device with improved properties. The effects of incorporating PAs into the aerogels were investigated in relation to their physicochemical properties, absorption ability, clotting activity and cytotoxicity in human dermal fibroblast (HDF) cells. The aerogels presented highly resistant porous structures, capable of absorbing more than 50 times their weight when in contact with a phosphate saline solution (PBS) and fresh human blood. Interestingly, the addition of PAs increased the negative surface charges and the blood absorption ability of the aerogels, which may make them suitable for hemostasis. The incorporation of 5% and 10% (w/w) of extracts into the aerogels increased the total coagulated blood content by 36.6% and 24.5% compared with gelatin-GO aerogel, respectively. These improvements in the hemostatic properties of the aerogels were greater with the inclusion of 5% (w/w) of grape skin extracts into the aerogels. The aerogels were also able to adhere red blood cells onto their surfaces, which could favor the formation of stable fibrin networks to promote hemostasis. Their clotting activity suggested the activation of alternative routes based on complement coagulation systems. Finally, the aerogels were non-toxic for HDF cells and the PAs were successfully released from their matrices. Thus, gelatin-GO aerogels reinforced with PAs are promising as topical phytodrug delivery systems, with great potential for wound healing processes.
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Affiliation(s)
- Jessica Borges-Vilches
- Laboratory of Biomaterials, Department of Chemical Engineering, Faculty of Engineering, Universidad de Concepción, Concepción, Chile
| | - Toribio Figueroa
- Laboratory of Biomaterials, Department of Chemical Engineering, Faculty of Engineering, Universidad de Concepción, Concepción, Chile
| | - Sebastián Guajardo
- Laboratory of Biomaterials, Department of Chemical Engineering, Faculty of Engineering, Universidad de Concepción, Concepción, Chile
| | - Claudio Aguayo
- Department of Clinical Biochemistry and Immunology, Faculty of Pharmacy, Universidad de Concepción, Concepción, Chile
| | - Katherina Fernández
- Laboratory of Biomaterials, Department of Chemical Engineering, Faculty of Engineering, Universidad de Concepción, Concepción, Chile.
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Mid-Infrared Spectroscopy as a Rapid Tool to Qualitatively Predict the Effects of Species, Regions and Roasting on the Nutritional Composition of Australian Acacia Seed Species. Molecules 2021; 26:molecules26071879. [PMID: 33810352 PMCID: PMC8036610 DOI: 10.3390/molecules26071879] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/10/2021] [Revised: 03/22/2021] [Accepted: 03/24/2021] [Indexed: 12/02/2022] Open
Abstract
In recent times, the popularity of adding value to under-utilized legumes have increased to enhance their use for human consumption. Acacia seed (AS) is an underutilized legume with over 40 edible species found in Australia. The study aimed to qualitatively characterize the chemical composition of 14 common edible AS species from 27 regions in Australia using mid-infrared (MIR) spectroscopy as a rapid tool. Raw and roasted (180 °C, 5, 7, and 9 min) AS flour were analysed using MIR spectroscopy. The wavenumbers (1045 cm−1, 1641 cm−1, and 2852–2926 cm−1) in the MIR spectra show the main components in the AS samples. Principal component analysis (PCA) of the MIR data displayed the clustering of samples according to species and roasting treatment. However, regional differences within the same AS species have less of an effect on the components, as shown in the PCA plot. Statistical analysis of absorbance at specific wavenumbers showed that roasting significantly (p < 0.05) reduced the compositions of some of the AS species. The results provided a foundation for hypothesizing the compositional similarity and/or differences among AS species before and after roasting.
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15
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Ortuño J, Stergiadis S, Koidis A, Smith J, Humphrey C, Whistance L, Theodoridou K. Rapid tannin profiling of tree fodders using untargeted mid-infrared spectroscopy and partial least squares regression. PLANT METHODS 2021; 17:14. [PMID: 33549101 PMCID: PMC7866629 DOI: 10.1186/s13007-021-00715-8] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 11/26/2020] [Accepted: 01/27/2021] [Indexed: 06/12/2023]
Abstract
BACKGROUND The presence of condensed tannins (CT) in tree fodders entails a series of productive, health and ecological benefits for ruminant nutrition. Current wet analytical methods employed for full CT characterisation are time and resource-consuming, thus limiting its applicability for silvopastoral systems. The development of quick, safe and robust analytical techniques to monitor CT's full profile is crucial to suitably understand CT variability and biological activity, which would help to develop efficient evidence-based decision-making to maximise CT-derived benefits. The present study investigates the suitability of Fourier-transformed mid-infrared spectroscopy (MIR: 4000-550 cm-1) combined with multivariate analysis to determine CT concentration and structure (mean degree of polymerization-mDP, procyanidins:prodelphidins ratio-PC:PD and cis:trans ratio) in oak, field maple and goat willow foliage, using HCl:Butanol:Acetone:Iron (HBAI) and thiolysis-HPLC as reference methods. RESULTS The MIR spectra obtained were explored firstly using Principal Component Analysis, whereas multivariate calibration models were developed based on partial least-squares regression. MIR showed an excellent prediction capacity for the determination of PC:PD [coefficient of determination for prediction (R2P) = 0.96; ratio of prediction to deviation (RPD) = 5.26, range error ratio (RER) = 14.1] and cis:trans ratio (R2P = 0.95; RPD = 4.24; RER = 13.3); modest for CT quantification (HBAI: R2P = 0.92; RPD = 3.71; RER = 13.1; Thiolysis: R2P = 0.88; RPD = 2.80; RER = 11.5); and weak for mDP (R2P = 0.66; RPD = 1.86; RER = 7.16). CONCLUSIONS MIR combined with chemometrics allowed to characterize the full CT profile of tree foliage rapidly, which would help to assess better plant ecology variability and to improve the nutritional management of ruminant livestock.
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Affiliation(s)
- Jordi Ortuño
- Institute for Global Food Security, Queen's University Belfast, Belfast, BT9 5DL, Northern Ireland, UK
| | - Sokratis Stergiadis
- Department of Animal Sciences, School of Agriculture, Policy and Development, University of Reading, New Agriculture Building, Earley Gate, P.O. Box 237, Reading, RG6 6EU, UK.
| | - Anastasios Koidis
- Institute for Global Food Security, Queen's University Belfast, Belfast, BT9 5DL, Northern Ireland, UK
| | - Jo Smith
- Organic Research Centre, Trent Lodge, Stroud Road, Cirencester, Gloucestershire, GL7 6JN, UK
- MV Agroecological Research Centre, Moinhos de Vento, 7750-217, Espirito Santo, Portugal
| | - Chris Humphrey
- Department of Animal Sciences, School of Agriculture, Policy and Development, University of Reading, New Agriculture Building, Earley Gate, P.O. Box 237, Reading, RG6 6EU, UK
| | - Lindsay Whistance
- Organic Research Centre, Trent Lodge, Stroud Road, Cirencester, Gloucestershire, GL7 6JN, UK.
| | - Katerina Theodoridou
- Institute for Global Food Security, Queen's University Belfast, Belfast, BT9 5DL, Northern Ireland, UK.
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16
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Valasi L, Georgiadou M, Tarantilis PA, Yanniotis S, Pappas CS. Rapid screening on aflatoxins' presence in Pistachia vera nuts using diffuse reflectance infrared Fourier transform spectroscopy and chemometrics. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2021; 58:356-365. [PMID: 33505080 DOI: 10.1007/s13197-020-04549-5] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 05/18/2020] [Accepted: 05/26/2020] [Indexed: 11/29/2022]
Abstract
Aflatoxin contamination in pistachios has been analyzed in this work, using Diffuse Reflectance Infrared Spectroscopy (DRIFTS) with chemometrics. Forty-nine Greek pistachio samples of different aflatoxin concentrations were classified into aflatoxin and non-aflatoxin groups using the 3035-2821, 1770-1721, 1570-1481 and 1260-1061 cm-1 spectral regions in Kubelka-Munk conversion and first derivative form. A chemometric model was developed using twenty-eight samples as calibration, 11 as validation and 10 as test set. The discrimination analysis separated correctly the 100% of the calibration and the validation set and the 80% of the test set. The proposed chemometric model is simple, rapid, economical and environmentally friendly since it does not require chemical pre-treatment of the samples. It is expected that the present method may be proved useful in food industry and the inspection authorities as a rapid decision-making tool to detect batches that must be rejected and enhance consumers' protection from aflatoxin contaminated pistachios.
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Affiliation(s)
- Lydia Valasi
- Laboratory of General Chemistry, Department of Food Science and Human Nutrition, Agricultural University of Athens, 75 Iera Odos, 11855 Athens, Greece
| | - Maria Georgiadou
- Laboratory of Food Process Engineering, Department of Food Science and Human Nutrition, Agricultural University of Athens, 75 Iera Odos, 11855 Athens, Greece
| | - Petros A Tarantilis
- Laboratory of General Chemistry, Department of Food Science and Human Nutrition, Agricultural University of Athens, 75 Iera Odos, 11855 Athens, Greece
| | - Stavros Yanniotis
- Laboratory of Food Process Engineering, Department of Food Science and Human Nutrition, Agricultural University of Athens, 75 Iera Odos, 11855 Athens, Greece
| | - Christos S Pappas
- Laboratory of General Chemistry, Department of Food Science and Human Nutrition, Agricultural University of Athens, 75 Iera Odos, 11855 Athens, Greece
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17
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Marinas IC, Oprea E, Geana EI, Tutunaru O, Pircalabioru GG, Zgura I, Chifiriuc MC. Valorization of Gleditsia triacanthos Invasive Plant Cellulose Microfibers and Phenolic Compounds for Obtaining Multi-Functional Wound Dressings with Antimicrobial and Antioxidant Properties. Int J Mol Sci 2020; 22:E33. [PMID: 33375126 PMCID: PMC7792949 DOI: 10.3390/ijms22010033] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/16/2020] [Revised: 12/11/2020] [Accepted: 12/17/2020] [Indexed: 01/13/2023] Open
Abstract
Gleditsia triacanthos is an aggressive invasive species in Eastern Europe, producing a significant number of pods that could represent an inexhaustible resource of raw material for various applications. The aim of this study was to extract cellulose from the Gleditsia triacanthos pods, characterize it by spectrophotometric and UHPLC-DAD-ESI/MS analysis, and use it to fabricate a wound dressing that is multi-functionalized with phenolic compounds extracted from the leaves of the same species. The obtained cellulose microfibers (CM) were functionalized, lyophilized, and characterized by ATR-FTIR and SEM. The water absorption and retention capacity as well as the controlled release of phenolic compounds with antioxidant properties evaluated in temporal dynamics were also determined. The antimicrobial activity against reference and clinical multi-drug-resistant Escherichia coli, Staphylococcus aureus, Pseudomonas aeruginosa, Acinetobacter baumannii, Enterobacter cloacae, Candida albicans, and Candida parapsilosis strains occurred immediately after the contact with the tested materials and was maintained for 24 h for all tested microbial strains. In conclusion, the multi-functionalized cellulose microfibers (MFCM) obtained from the reproductive organs of an invasive species can represent a promising alternative for the development of functional wound dressings with antioxidant and antimicrobial activity, as well as being a scalable example for designing cost-effective, circular bio-economy approaches to combat the accelerated spread of invasive species.
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Affiliation(s)
- Ioana Cristina Marinas
- Research Institute of the University of Bucharest-ICUB, Microbiology Department, Faculty of Biology, University of Bucharest, 91-95 Spl. Independentei, 050095 Bucharest, Romania; (I.C.M.); (G.G.P.); (M.C.C.)
- National Institute of Research & Development for Food Bioresources—IBA Bucharest, 6 Dinu Vintila Street, 021102 Bucharest, Romania
| | - Eliza Oprea
- Department of Organic Chemistry, Biochemistry and Catalysis, Faculty of Chemistry, University of Bucharest, 4-12 Regina Elisabeta, 030018 Bucharest, Romania
| | - Elisabeta-Irina Geana
- National R&D Institute for Cryogenics and Isotopic Technologies—ICIT Rm. Valcea, 4 Uzinei Street, PO Raureni, 240050 Ramnicu Valcea, Romania;
| | - Oana Tutunaru
- National Institute for Research and Development in Microtechnologies IMT-Bucharest, Erou Iancu Nicolae Street, 126A, 077190 Bucharest, Romania;
| | - Gratiela Gradisteanu Pircalabioru
- Research Institute of the University of Bucharest-ICUB, Microbiology Department, Faculty of Biology, University of Bucharest, 91-95 Spl. Independentei, 050095 Bucharest, Romania; (I.C.M.); (G.G.P.); (M.C.C.)
| | - Irina Zgura
- Department of Optical Processes in Nanostructured Materials, National Institute of Materials Physics Atomistilor Street, 405A, 077125 Magurele, Romania;
| | - Mariana Carmen Chifiriuc
- Research Institute of the University of Bucharest-ICUB, Microbiology Department, Faculty of Biology, University of Bucharest, 91-95 Spl. Independentei, 050095 Bucharest, Romania; (I.C.M.); (G.G.P.); (M.C.C.)
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18
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Niimi J, Liland KH, Tomic O, Jeffery DW, Bastian SEP, Boss PK. Prediction of wine sensory properties using mid-infrared spectra of Cabernet Sauvignon and Chardonnay grape berries and wines. Food Chem 2020; 344:128634. [PMID: 33261995 DOI: 10.1016/j.foodchem.2020.128634] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/13/2020] [Revised: 10/15/2020] [Accepted: 11/10/2020] [Indexed: 11/17/2022]
Abstract
The study determined optimal parameters to four preprocessing techniques for mid-infrared (MIR) spectra of wines and grape berry homogenates and tested MIR's ability to model sensory properties of research Cabernet Sauvignon and Chardonnay wines. Savitsky-Golay (SG) derivative, smoothing points, and polynomial order, and extended multiplicative signal correction (EMSC) polynomial were investigated as preprocessing techniques at 2, 2, 5, and 3 levels, respectively, all in combination. Preprocessed data were analysed with partial least squares regression (PLS) to model the wine sensory data and the regression coefficients of PLS calibration models (R2) were further analysed with multivariate analysis of variance (MANOVA). SG transformations were significant factors from the MANOVA that influenced R2, while EMSC did not. Overall, PLSR models that predicted wine sensory characteristics gave a poor to moderate R2. Consistently predicting wine sensory attributes within a variety and across vintages is challenging, regardless of using grape or wine spectra as predictors.
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Affiliation(s)
- Jun Niimi
- School of Agriculture, Food and Wine, The University of Adelaide, PMB 1, Glen Osmond, SA 5064, Australia; CSIRO - Agriculture and Food, PMB 2, Glen Osmond, SA 5064, Australia.
| | - Kristian H Liland
- Faculty of Science and Technology, Norwegian University of Life Sciences, Ås 1432, Norway
| | - Oliver Tomic
- Faculty of Science and Technology, Norwegian University of Life Sciences, Ås 1432, Norway
| | - David W Jeffery
- School of Agriculture, Food and Wine, The University of Adelaide, PMB 1, Glen Osmond, SA 5064, Australia
| | - Susan E P Bastian
- School of Agriculture, Food and Wine, The University of Adelaide, PMB 1, Glen Osmond, SA 5064, Australia
| | - Paul K Boss
- CSIRO - Agriculture and Food, PMB 2, Glen Osmond, SA 5064, Australia
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19
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An Infrared Analysis of Terminalia ferdinandiana Exell [Combretaceae] Fruit and Leaves—Towards the Development of Biospectroscopy Tools to Characterise Uniquely Australian Foods. FOOD ANAL METHOD 2020. [DOI: 10.1007/s12161-020-01915-z] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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20
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Proietti N, Di Tullio V, Carsote C, Badea E. 13 C solid-state NMR complemented by ATR-FTIR and micro-DSC to study modern collagen-based material and historical leather. MAGNETIC RESONANCE IN CHEMISTRY : MRC 2020; 58:840-859. [PMID: 32250473 DOI: 10.1002/mrc.5024] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/03/2020] [Revised: 03/11/2020] [Accepted: 03/25/2020] [Indexed: 06/11/2023]
Abstract
Ancient vegetable tanned leathers and parchments are very complex materials in which both different manufacturing and deterioration processes make their study and chemical characterisation difficult. In this research, solid-state nuclear magnetic resonance (NMR) spectroscopy was applied to identify different tannin families (condensed and hydrolysable) in historical leather objects such as bookbindings, wall upholsters, footwear and accessories, and military apparel. Furthermore, leather deterioration with special focus on collagen gelatinisation was investigated. A comparison with Fourier transform infrared (FTIR) spectroscopy and micro-differential scanning calorimetry (micro-DSC) was also performed to support the 13 C CP-MAS NMR findings and to point out the advantages and limitations of solid-state NMR in analysing historical and archaeological leathers. A wide database of NMR and FTIR spectra of commercial tannins compounds was also collected in order to characterise historical and archaeological leathers.
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Affiliation(s)
- Noemi Proietti
- "Segre-Capitani" NMR Laboratory, Institute for Biological Systems (ISB-CNR), National Research Council of Italy, Rome, Italy
| | - Valeria Di Tullio
- "Segre-Capitani" NMR Laboratory, Institute for Biological Systems (ISB-CNR), National Research Council of Italy, Rome, Italy
| | - Cristina Carsote
- Center for Research and Physical-Chemical and Biological Investigations, National Museum of Romanian History, Bucharest, Romania
| | - Elena Badea
- Advanced Research for Cultural Heritage Group (ARCH Lab), National Research and Development Institute for Textiles and Leather, ICPI Division, Bucharest, Romania
- Department of Chemistry, Faculty of Sciences, University of Craiova, Craiova, Romania
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21
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Application of ATR-FT-MIR for Tracing the Geographical Origin of Honey Produced in the Maltese Islands. Foods 2020; 9:foods9060710. [PMID: 32492899 PMCID: PMC7353483 DOI: 10.3390/foods9060710] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/24/2020] [Revised: 05/27/2020] [Accepted: 05/27/2020] [Indexed: 11/16/2022] Open
Abstract
Maltese honey has been produced, marketed, and sold as an exclusive local gourmet food product for countless years. Yet, thus far, no study has evaluated the individuality of this local food product. The evaluation of the parameters and properties which characterise the provenance and floral source of honey have been the subject of various studies worldwide, owing to the price and potential beneficial properties of this food product. Models analysing the potential of attenuated total reflection mid-infrared (ATR-FT-MIR) spectroscopy in discriminating and classifying local honey from that of foreign origin were investigated using 21 Maltese honey samples and 49 honey samples collected from abroad (Sicily, Greece, Sweden, Italy, France, Estonia and other samples of mixed geographical origin). Through a combination of spectroscopic techniques, spectral transformations, variable selection and partial least squares discriminant analysis (PLS-DA), chemometric models which successfully classified the provenance of local and non-local honey were developed. The results of these models were also corroborated with other classification and pattern recognition techniques, such as linear discriminate analysis (LDA), support vector machines (SVM) and feed-forward artificial neural networks (FF-ANN).
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22
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Ferrer-Gallego R, Rodríguez-Pulido FJ, Toci AT, García-Estevez I. Phenolic Composition, Quality and Authenticity of Grapes and Wines by Vibrational Spectroscopy. FOOD REVIEWS INTERNATIONAL 2020. [DOI: 10.1080/87559129.2020.1752231] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
Affiliation(s)
| | - Francisco J. Rodríguez-Pulido
- Food Colour & Quality Laboratory, Department Nutrition & Food Science, Facultad de Farmacia, Universidad de Sevilla, Sevilla, Spain
| | - Aline T. Toci
- Environmental and Food Interdisciplinary Studies Laboratory, Federal University of Latin American Integration (UNILA), Foz do Iguaçú, Brazil
| | - Ignacio García-Estevez
- Grupo de Investigación en Polifenoles, Departamento Química Analítica, Nutrición y Bromatología, Facultad de Farmacia, Universidad de Salamanca, Salamanca, Spain
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23
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Characterization and stability analysis of anthocyanins from Pachyrhizus ahipa (Wedd) Parodi roots. FOOD BIOSCI 2020. [DOI: 10.1016/j.fbio.2020.100534] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/10/2023]
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24
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Wu H, Tian L, Chen B, Jin B, Tian B, Xie L, Rogers KM, Lin G. Verification of imported red wine origin into China using multi isotope and elemental analyses. Food Chem 2019; 301:125137. [PMID: 31362191 DOI: 10.1016/j.foodchem.2019.125137] [Citation(s) in RCA: 45] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/20/2019] [Revised: 07/04/2019] [Accepted: 07/05/2019] [Indexed: 12/20/2022]
Abstract
Multi-isotope and multi-elemental analyses were performed on 600 red wine samples imported into China from 7 different countries and compared with Chinese wine. Carbon and oxygen isotopes and 16 elements were used to determine origin traceability. Our goal was to build a classification tool using data modeling that can verify the geographic origin of wines imported into China. Multivariate analyses of the isotopic and elemental data revealed that it is possible to determine the geographical origin for most imported wines with a high level of confidence (>90%). The results show that Artificial Neural Network method had a high discrimination accuracy and is more suitable than Discrimination Analysis and Random Forest methods when it comes to classifying wine origin on a global scale. In conclusion, stable isotope and trace element analyses followed by multivariate processing of the data is a fast and efficient technique suitable for global wine traceability.
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Affiliation(s)
- Hao Wu
- Food Inspection and Quarantine Center, Shenzhen Customs, Shenzhen 518000, China
| | - Ling Tian
- Management College, Shenzhen Polytechnic, Shenzhen 518055, China
| | - Bo Chen
- Food Inspection and Quarantine Center, Shenzhen Customs, Shenzhen 518000, China
| | - Baohui Jin
- Food Inspection and Quarantine Center, Shenzhen Customs, Shenzhen 518000, China
| | - Bin Tian
- Faculty of Agriculture and Life Sciences, Lincoln University, Lincoln 7647, New Zealand
| | - Liqi Xie
- Food Inspection and Quarantine Center, Shenzhen Customs, Shenzhen 518000, China
| | - Karyne M Rogers
- National Isotope Centre, GNS Science, Lower Hutt 5040, New Zealand
| | - Guanghui Lin
- Department of Earth System Science, Tsinghua University, Beijing 100084, China; Graduate School at Shenzhen, Tsinghua University, Shenzhen, Guangdong 518055, China.
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25
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Malacarne M, Antoniolli G, Bertoldi D, Nardin T, Larcher R. Botanical origin characterisation of tannins using infrared spectroscopy. Food Chem 2018; 267:204-209. [DOI: 10.1016/j.foodchem.2017.06.131] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/22/2017] [Revised: 06/16/2017] [Accepted: 06/22/2017] [Indexed: 01/14/2023]
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26
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Mazurek S, Fecka I, Węglińska M, Szostak R. Quantification of active ingredients in Potentilla tormentilla by Raman and infrared spectroscopy. Talanta 2018; 189:308-314. [PMID: 30086923 DOI: 10.1016/j.talanta.2018.07.012] [Citation(s) in RCA: 18] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/11/2018] [Revised: 06/30/2018] [Accepted: 07/05/2018] [Indexed: 01/15/2023]
Abstract
The most important active compounds present in Potentilla tormentilla rhizomes were quantitatively determined on the basis of Raman, attenuated total reflection (ATR) and diffuse reflectance mid- and near- infrared spectra (DRIFTS) collected for the untreated plant material. Partial least-squares (PLS) models were constructed utilizing vibrational spectra and the results of reference high-performance liquid chromatography analyses. Applying Raman spectroscopy, total polyphenols, tannins, ellagitannins, procyanidins, agrimoniin, 3-O-galloylquininc acid and catechin were simultaneously quantified in tormentil rhizomes, with the relative standard errors of prediction in the 2.0-4.9% range for both calibration and validation sets. These error ranges were found to be slightly higher for infrared techniques and amounted to 2.7-6.5%.
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Affiliation(s)
- Sylwester Mazurek
- Department of Chemistry, University of Wrocław, 14 F. Joliot-Curie, 50-383 Wrocław, Poland.
| | - Izabela Fecka
- Department of Pharmacognosy, Wrocław Medical University, 211 Borowska, 50-556 Wrocław, Poland.
| | - Magdalena Węglińska
- Department of Chemistry, University of Wrocław, 14 F. Joliot-Curie, 50-383 Wrocław, Poland
| | - Roman Szostak
- Department of Chemistry, University of Wrocław, 14 F. Joliot-Curie, 50-383 Wrocław, Poland.
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Adebo OA, Njobeh PB, Kayitesi E. Fermentation by Lactobacillus fermentum strains (singly and in combination) enhances the properties of ting from two whole grain sorghum types. J Cereal Sci 2018. [DOI: 10.1016/j.jcs.2018.05.008] [Citation(s) in RCA: 30] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/01/2023]
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28
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Grijalva-Verdugo C, Hernández-Martínez M, Meza-Márquez OG, Gallardo-Velázquez T, Osorio-Revilla G. FT-MIR spectroscopy and multivariate analysis for determination of bioactive compounds and antioxidant capacity in Cabernet Sauvignon wines. CYTA - JOURNAL OF FOOD 2018. [DOI: 10.1080/19476337.2018.1428224] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
Affiliation(s)
- Claudia Grijalva-Verdugo
- Departamento de Ingeniería Bioquímica. Instituto Politécnico Nacional. Escuela Nacional de Ciencias Biológicas-Zacatenco, Ciudad de México, México
| | - Maylet Hernández-Martínez
- Departamento de Biofísica, Instituto Politécnico Nacional, Escuela Nacional de Ciencias Biológicas-Santo Tomás, Ciudad de México, México
| | - Ofelia Gabriela Meza-Márquez
- Departamento de Ingeniería Bioquímica. Instituto Politécnico Nacional. Escuela Nacional de Ciencias Biológicas-Zacatenco, Ciudad de México, México
| | - Tzayhri Gallardo-Velázquez
- Departamento de Biofísica, Instituto Politécnico Nacional, Escuela Nacional de Ciencias Biológicas-Santo Tomás, Ciudad de México, México
| | - Guillermo Osorio-Revilla
- Departamento de Ingeniería Bioquímica. Instituto Politécnico Nacional. Escuela Nacional de Ciencias Biológicas-Zacatenco, Ciudad de México, México
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Mellado C, Figueroa T, Báez R, Castillo R, Melendrez M, Schulz B, Fernández K. Development of Graphene Oxide Composite Aerogel with Proanthocyanidins with Hemostatic Properties As a Delivery System. ACS APPLIED MATERIALS & INTERFACES 2018; 10:7717-7729. [PMID: 29461041 DOI: 10.1021/acsami.7b16084] [Citation(s) in RCA: 36] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/08/2023]
Abstract
The graphene aerogels' potential for use as both a hemostatic agent and dermal delivery system has scarcely been investigated. In this study, we used a sol-gel process for generating dry and stable composite aerogels based on graphene oxide (GO) and poly(vinyl alcohol) (PVA). Furthermore, we incorporated natural extract of País grape seed (SD) and skin (SK), rich in proanthocyanidins (PAs or condensed tannins). The effect of the incorporation of the grape extracts was investigated in relation to the aerogels' structure, coagulation performance and the release of the extracts. The results demonstrated that they have a porous structure and low density, capable of absorbing water and blood. The incorporation of 12% (w/w) of PA extracts into the aerogel increased the negative zeta potential of the material by 33% (-18.3 ± 1.3 mV), and the coagulation time was reduced by 37% and 28% during the first 30 and 60 s of contact between the aerogel and whole blood, respectively. The release of extracts from the GO-PVA-SD and GO-PVA-SK aerogels was prolonged to 3 h with 20%, probably due to the existence of strong binding between PAs andGO-PVA, both characterized by the presence of aromatic and hydroxyl groups that can form noncovalent bonds but are strong and stable enough to avoid a greater release into the medium. This study provides a new GO-based aerogel, which has a great potential use in the field of dermal delivery, wound healing and/or the treatment of trauma bleeding.
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Affiliation(s)
- Constanza Mellado
- Laboratory of Biomaterials, Department of Chemical Engineering, Faculty of Engineering , University of Concepción , Barrio Universitario s/n , P.O. Box 160-C, Concepción 4030000 , Chile
| | - Toribio Figueroa
- Laboratory of Biomaterials, Department of Chemical Engineering, Faculty of Engineering , University of Concepción , Barrio Universitario s/n , P.O. Box 160-C, Concepción 4030000 , Chile
| | - Ricardo Báez
- Department of Physics, Faculty of Physical and Mathematical Sciences , University of Concepción , Concepción , Chile
| | - Rosario Castillo
- Department of Instrumental Analysis, Faculty of Pharmacy , University of Concepción , Concepción , Chile
| | - Manuel Melendrez
- Department of Material, Faculty of Engineering , University of Concepción , Concepción , Chile
| | - Berta Schulz
- Department of Pharmacy, Faculty of Pharmacy , University of Concepción , Concepción , Chile
| | - Katherina Fernández
- Laboratory of Biomaterials, Department of Chemical Engineering, Faculty of Engineering , University of Concepción , Barrio Universitario s/n , P.O. Box 160-C, Concepción 4030000 , Chile
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30
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Basalekou M, Pappas C, Kotseridis Y, Tarantilis PA, Kontaxakis E, Kallithraka S. Red Wine Age Estimation by the Alteration of Its Color Parameters: Fourier Transform Infrared Spectroscopy as a Tool to Monitor Wine Maturation Time. JOURNAL OF ANALYTICAL METHODS IN CHEMISTRY 2017; 2017:5767613. [PMID: 29225994 PMCID: PMC5687142 DOI: 10.1155/2017/5767613] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/28/2017] [Revised: 09/12/2017] [Accepted: 09/26/2017] [Indexed: 06/02/2023]
Abstract
Color, phenolic content, and chemical age values of red wines made from Cretan grape varieties (Kotsifali, Mandilari) were evaluated over nine months of maturation in different containers for two vintages. The wines differed greatly on their anthocyanin profiles. Mid-IR spectra were also recorded with the use of a Fourier Transform Infrared Spectrophotometer in ZnSe disk mode. Analysis of Variance was used to explore the parameter's dependency on time. Determination models were developed for the chemical age indexes using Partial Least Squares (PLS) (TQ Analyst software) considering the spectral region 1830-1500 cm-1. The correlation coefficients (r) for chemical age index i were 0.86 for Kotsifali (Root Mean Square Error of Calibration (RMSEC) = 0.067, Root Mean Square Error of Prediction (RMSEP) = 0,115, and Root Mean Square Error of Validation (RMSECV) = 0.164) and 0.90 for Mandilari (RMSEC = 0.050, RMSEP = 0.040, and RMSECV = 0.089). For chemical age index ii the correlation coefficients (r) were 0.86 and 0.97 for Kotsifali (RMSEC 0.044, RMSEP = 0.087, and RMSECV = 0.214) and Mandilari (RMSEC = 0.024, RMSEP = 0.033, and RMSECV = 0.078), respectively. The proposed method is simpler, less time consuming, and more economical and does not require chemical reagents.
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Affiliation(s)
- M. Basalekou
- Laboratory of Oenology, Department of Food Science & Human Nutrition, Agricultural University of Athens, 75 Iera Odos, 11855 Athens, Greece
| | - C. Pappas
- Laboratory of Chemistry, Department of Food Science & Human Nutrition, Agricultural University of Athens, 75 Iera Odos, 11855 Athens, Greece
| | - Y. Kotseridis
- Laboratory of Oenology, Department of Food Science & Human Nutrition, Agricultural University of Athens, 75 Iera Odos, 11855 Athens, Greece
| | - P. A. Tarantilis
- Laboratory of Chemistry, Department of Food Science & Human Nutrition, Agricultural University of Athens, 75 Iera Odos, 11855 Athens, Greece
| | - E. Kontaxakis
- Department of Agriculture, School of Agriculture, Food and Nutrition, Technological Educational Institute of Crete, Estavromenos, 71004 Heraklion, Greece
| | - S. Kallithraka
- Laboratory of Oenology, Department of Food Science & Human Nutrition, Agricultural University of Athens, 75 Iera Odos, 11855 Athens, Greece
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31
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Aleixandre-Tudo JL, Buica A, Nieuwoudt H, Aleixandre JL, du Toit W. Spectrophotometric Analysis of Phenolic Compounds in Grapes and Wines. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2017; 65:4009-4026. [PMID: 28475326 DOI: 10.1021/acs.jafc.7b01724] [Citation(s) in RCA: 69] [Impact Index Per Article: 9.9] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/22/2023]
Abstract
Phenolic compounds are of crucial importance for red wine color and mouthfeel attributes. A large number of enzymatic and chemical reactions involving phenolic compounds take place during winemaking and aging. Despite the large number of published analytical methods for phenolic analyses, the values obtained may vary considerably. In addition, the existing scientific knowledge needs to be updated, but also critically evaluated and simplified for newcomers and wine industry partners. The most used and widely cited spectrophotometric methods for grape and wine phenolic analysis were identified through a bibliometric search using the Science Citation Index-Expanded (SCIE) database accessed through the Web of Science (WOS) platform from Thompson Reuters. The selection of spectrophotometry was based on its ease of use as a routine analytical technique. On the basis of the number of citations, as well as the advantages and disadvantages reported, the modified Somers assay appears as a multistep, simple, and robust procedure that provides a good estimation of the state of the anthocyanins equilibria. Precipitation methods for total tannin levels have also been identified as preferred protocols for these types of compounds. Good reported correlations between methods (methylcellulose precipitable vs bovine serum albumin) and between these and perceived red wine astringency, in combination with the adaptation to high-throughput format, make them suitable for routine analysis. The bovine serum albumin tannin assay also allows for the estimation of the anthocyanins content with the measurement of small and large polymeric pigments. Finally, the measurement of wine color using the CIELab space approach is also suggested as the protocol of choice as it provides good insight into the wine's color properties.
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Affiliation(s)
- Jose Luis Aleixandre-Tudo
- Departamento de Tecnologia de Alimentos, Universidad Politecnica de Valencia , Camino de Vera s/n, 46022 Valencia, Spain
| | | | | | - Jose Luis Aleixandre
- Departamento de Tecnologia de Alimentos, Universidad Politecnica de Valencia , Camino de Vera s/n, 46022 Valencia, Spain
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32
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dos Santos CAT, Páscoa RN, Lopes JA. A review on the application of vibrational spectroscopy in the wine industry: From soil to bottle. Trends Analyt Chem 2017. [DOI: 10.1016/j.trac.2016.12.012] [Citation(s) in RCA: 40] [Impact Index Per Article: 5.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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33
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Chitosan Associated with the Extract of Unripe Banana Peel for Potential Wound Dressing Application. INT J POLYM SCI 2017. [DOI: 10.1155/2017/9761047] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023] Open
Abstract
The authors report the preparation of chitosan membranes associated with the extract of unripe banana peel. Extracts were prepared by decoction, using boiling distilled water. The extraction process was repeated three times. First and third extracts served as solvent to prepare chitosan membranes by solvent evaporation technique. The chitosan membranes associated with the first and third extracts of unripe banana peel exhibit good flexibility, transparency, and uniformity. Scanning Electron Microscopy images showed dense membranes. Brownish color of membranes was observed due to the presence of tannins, which was confirmed by Infrared Spectroscopy analysis. Thermal properties of the membranes were evaluated by Differential Scanning Calorimetry (DSC), which exhibited good thermal stability at physiological temperature (37°C). At this temperature and pH 7.2, membranes were also able to absorb fluids. The hydrophilic character of the membranes was determined by contact angle measurements. The membranes demonstrated their capacity for gaseous exchange and exhibited water-vapor permeability (WVP) rates comparable to injured skin one. Finally, high number of viable dermal fibroblasts was observed by indirect cytotoxicity assay suggesting potential application of these membranes as skin wound dressing.
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34
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Sen I, Ozturk B, Tokatli F, Ozen B. Combination of visible and mid-infrared spectra for the prediction of chemical parameters of wines. Talanta 2016; 161:130-137. [DOI: 10.1016/j.talanta.2016.08.057] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/31/2016] [Revised: 08/16/2016] [Accepted: 08/18/2016] [Indexed: 10/21/2022]
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35
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Development of a beverage from red grape juice fermented with the Kombucha consortium. ANN MICROBIOL 2016. [DOI: 10.1007/s13213-016-1242-2] [Citation(s) in RCA: 61] [Impact Index Per Article: 7.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/30/2023] Open
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36
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Wang T, Tan SY, Mutilangi W, Plans M, Rodriguez-Saona L. Application of infrared portable sensor technology for predicting perceived astringency of acidic whey protein beverages. J Dairy Sci 2016; 99:9461-9470. [PMID: 27743660 DOI: 10.3168/jds.2016-11411] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/05/2016] [Accepted: 08/03/2016] [Indexed: 11/19/2022]
Abstract
Formulating whey protein beverages at acidic pH provides better clarity but the beverages typically develop an unpleasant and astringent flavor. Our aim was to evaluate the application of infrared spectroscopy and chemometrics in predicting astringency of acidic whey protein beverages. Whey protein isolate (WPI), whey protein concentrate (WPC), and whey protein hydrolysate (WPH) from different manufacturers were used to formulate beverages at pH ranging from 2.2 to 3.9. Trained panelists using the spectrum method of descriptive analysis tested the beverages providing astringency scores. A portable Fourier transform infrared spectroscopy attenuated total reflectance spectrometer was used for spectra collection that was analyzed by multivariate regression analysis (partial least squares regression) to build calibration models with the sensory astringency scores. Beverage astringency scores fluctuated from 1.9 to 5.2 units and were explained by pH, protein type (WPC, WPI, or WPH), source (manufacturer), and their interactions, revealing the complexity of astringency development in acidic whey protein beverages. The WPC and WPH beverages showed an increase in astringency as the pH of the solution was lowered, but no relationship was found for WPI beverages. The partial least squares regression analysis showed strong relationship between the reference astringency scores and the infrared predicted values (correlation coefficient >0.94), giving standard error of cross-validation ranging from 0.08 to 0.12 units, depending on whey protein type. Major absorption bands explaining astringency scores were associated with carboxylic groups and amide regions of proteins. The portable infrared technique allowed rapid prediction of astringency of acidic whey protein beverages, providing the industry a novel tool for monitoring sensory characteristics of whey-containing beverages.
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Affiliation(s)
- Ting Wang
- Department of Food Science and Technology, The Ohio State University, Columbus 43210
| | | | | | - Marcal Plans
- Department of Food Science and Technology, The Ohio State University, Columbus 43210
| | - Luis Rodriguez-Saona
- Department of Food Science and Technology, The Ohio State University, Columbus 43210.
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37
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Sorgho B, Bressollier P, Guel B, Zerbo L, Ouedraogo R, Gomina M, Blanchart P. Étude des propriétés mécaniques des géomateriaux argileux associant la décoction de Parkia Biglobosa (néré). CR CHIM 2016. [DOI: 10.1016/j.crci.2016.01.016] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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38
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Spectroscopy analysis of phenolic and sugar patterns in a food grade chestnut tannin. Food Chem 2016; 203:425-429. [DOI: 10.1016/j.foodchem.2016.02.105] [Citation(s) in RCA: 23] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/30/2015] [Revised: 02/08/2016] [Accepted: 02/16/2016] [Indexed: 11/20/2022]
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39
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Wang H, Hao L, Niu B, Jiang S, Cheng J, Jiang S. Kinetics and Antioxidant Capacity of Proanthocyanidins Encapsulated in Zein Electrospun Fibers by Cyclic Voltammetry. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2016; 64:3083-3090. [PMID: 27032258 DOI: 10.1021/acs.jafc.6b00540] [Citation(s) in RCA: 26] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/05/2023]
Abstract
The proanthocyanidins encapsulated in zein (zein-PA) fibers was via electrospinning technique. The kinetics and antioxidant capacity of PA from zein fibers was investigated by cyclic voltammetry. Circular dichroism was used to investigate the secondary structure change of zein and its influence on the shape of fibers. The addition of PA caused a significant increase in viscosity and made fibers wider. These hydrogen bonds between zein and PA molecules would favor the α-helix change and decrease the β-folds of zein in electrospinning solutions, leading to a round-shaped tendency of fibers and enhancing the thermal properties slightly. Zein-PA fibers showed high encapsulation efficiency close to 100%, and the encapsulated PA retained its antioxidant capacity in fibers. Zein-PA fibers showed a good controlled release toward PA, and the predominant release of PA from fibers was Fickian diffusion, which could be well described by first-order model and Hixson-Crowell model.
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Affiliation(s)
- Hualin Wang
- Anhui Institute of Agro-Products Intensive Processing Technology , 230009 Hefei, Anhui, PR China
| | | | | | | | | | - Shaotong Jiang
- Anhui Institute of Agro-Products Intensive Processing Technology , 230009 Hefei, Anhui, PR China
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40
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Grasel FDS, Ferrão MF, Wolf CR. Development of methodology for identification the nature of the polyphenolic extracts by FTIR associated with multivariate analysis. SPECTROCHIMICA ACTA. PART A, MOLECULAR AND BIOMOLECULAR SPECTROSCOPY 2016; 153:94-101. [PMID: 26296253 DOI: 10.1016/j.saa.2015.08.020] [Citation(s) in RCA: 81] [Impact Index Per Article: 10.1] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/13/2015] [Revised: 06/29/2015] [Accepted: 08/11/2015] [Indexed: 05/08/2023]
Abstract
Tannins are polyphenolic compounds of complex structures formed by secondary metabolism in several plants. These polyphenolic compounds have different applications, such as drugs, anti-corrosion agents, flocculants, and tanning agents. This study analyses six different type of polyphenolic extracts by Fourier transform infrared spectroscopy (FTIR) combined with multivariate analysis. Through both principal component analysis (PCA) and hierarchical cluster analysis (HCA), we observed well-defined separation between condensed (quebracho and black wattle) and hydrolysable (valonea, chestnut, myrobalan, and tara) tannins. For hydrolysable tannins, it was also possible to observe the formation of two different subgroups between samples of chestnut and valonea and between samples of tara and myrobalan. Among all samples analysed, the chestnut and valonea showed the greatest similarity, indicating that these extracts contain equivalent chemical compositions and structure and, therefore, similar properties.
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Affiliation(s)
- Fábio dos Santos Grasel
- Departamento de Controle da Qualidade, Tanac S/A, Montenegro, RS, Brazil; Programa de Pós-graduação em Engenharia e Tecnologia de Materiais, Pontifícia Universidade Católica do Rio Grande do Sul, Porto Alegre, RS, Brazil.
| | - Marco Flôres Ferrão
- Instituto de Química, Universidade Federal do Rio Grande do Sul, Porto Alegre, RS, Brazil
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41
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Ricci A, Parpinello GP, Olejar KJ, Kilmartin PA, Versari A. Attenuated Total Reflection Mid-Infrared (ATR-MIR) Spectroscopy and Chemometrics for the Identification and Classification of Commercial Tannins. APPLIED SPECTROSCOPY 2015; 69:1243-1250. [PMID: 26647047 DOI: 10.1080/05704928.2014.1000461] [Citation(s) in RCA: 121] [Impact Index Per Article: 13.4] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/22/2023]
Abstract
Attenuated total reflection Fourier transform infrared (FT-IR) spectroscopy was used to characterize 40 commercial tannins, including condensed and hydrolyzable chemical classes, provided as powder extracts from suppliers. Spectral data were processed to detect typical molecular vibrations of tannins bearing different chemical groups and of varying botanical origin (univariate qualitative analysis). The mid-infrared region between 4000 and 520 cm(-1) was analyzed, with a particular emphasis on the vibrational modes in the fingerprint region (1800-520 cm(-1)), which provide detailed information about skeletal structures and specific substituents. The region 1800-1500 cm(-1) contained signals due to hydrolyzable structures, while bands due to condensed tannins appeared at 1300-900 cm(-1) and exhibited specific hydroxylation patterns useful to elucidate the structure of the flavonoid monomeric units. The spectra were investigated further using principal component analysis for discriminative purposes, to enhance the ability of infrared spectroscopy in the classification and quality control of commercial dried extracts and to enhance their industrial exploitation.
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Affiliation(s)
- Arianna Ricci
- Department of Agricultural and Food Sciences, University of Bologna, Piazza Goidanich 60, Cesena (FC) 47521, Italy
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42
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Cheng HA, Drinnan CT, Pleshko N, Fisher OZ. Pseudotannins self-assembled into antioxidant complexes. SOFT MATTER 2015; 11:7783-91. [PMID: 26313262 PMCID: PMC4589535 DOI: 10.1039/c5sm01224d] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/04/2023]
Abstract
Natural tannins are attractive as building blocks for biomaterials due to their antioxidant properties and ability to form interpolymer complexes (IPCs) with other macromolecules. One of the major challenges to tannin usage in biomedical applications is their instability at physiological conditions and a lack of control over the purity and reactivity. Herein, we report the synthesis and characterization of tannin-like polymers with controlled architecture, reactivity, and size. These pseudotannins were synthesized by substituting linear dextran chains with gallic, resorcylic, and protocatechuic pendant groups to mimic the structure of natural hydrolysable tannins. We demonstrate that these novel materials can self-assemble to form reductive and colloidally stable nanoscale and microscale particles. Specifically, the synthesis, turbidity, particle size, antioxidant power, and cell uptake of IPCs derived from pseudotannins and poly(ethylene glycol) was evaluated.
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Affiliation(s)
- H A Cheng
- Department of Bioengineering, Temple University, 1947 N 12th Street, Philadelphia, PA, USA.
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43
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Nair R, Venkatesh S, Athmaselvi KA, Thakur S. Rapid estimation and quantification of sucrose content in fruit juices using Fourier transform infrared–attenuated total reflectance (FTIR–ATR) spectroscopy. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2015. [DOI: 10.1007/s11694-015-9272-1] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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44
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Canal C, Ozen B. Monitoring of Wine Process and Prediction of Its Parameters with Mid-Infrared Spectroscopy. J FOOD PROCESS ENG 2015. [DOI: 10.1111/jfpe.12280] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Canan Canal
- Izmir Institute of Technology; Department of Food Engineering; Urla-Izmir Turkey
| | - Banu Ozen
- Izmir Institute of Technology; Department of Food Engineering; Urla-Izmir Turkey
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45
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Park YS, Im MH, Ham KS, Kang SG, Park YK, Namiesnik J, Leontowicz H, Leontowicz M, Trakhtenberg S, Gorinstein S. Quantitative assessment of the main antioxidant compounds, antioxidant activities and FTIR spectra from commonly consumed fruits, compared to standard kiwi fruit. Lebensm Wiss Technol 2015. [DOI: 10.1016/j.lwt.2015.03.057] [Citation(s) in RCA: 23] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/23/2023]
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46
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Predicting the composition of red wine blends using an array of multicomponent Peptide-based sensors. Molecules 2015; 20:9170-82. [PMID: 26007178 PMCID: PMC6272560 DOI: 10.3390/molecules20059170] [Citation(s) in RCA: 21] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/31/2015] [Revised: 05/09/2015] [Accepted: 05/12/2015] [Indexed: 11/16/2022] Open
Abstract
Differential sensing using synthetic receptors as mimics of the mammalian senses of taste and smell is a powerful approach for the analysis of complex mixtures. Herein, we report on the effectiveness of a cross-reactive, supramolecular, peptide-based sensing array in differentiating and predicting the composition of red wine blends. Fifteen blends of Cabernet Sauvignon, Merlot and Cabernet Franc, in addition to the mono varietals, were used in this investigation. Linear Discriminant Analysis (LDA) showed a clear differentiation of blends based on tannin concentration and composition where certain mono varietals like Cabernet Sauvignon seemed to contribute less to the overall characteristics of the blend. Partial Least Squares (PLS) Regression and cross validation were used to build a predictive model for the responses of the receptors to eleven binary blends and the three mono varietals. The optimized model was later used to predict the percentage of each mono varietal in an independent test set composted of four tri-blends with a 15% average error. A partial least square regression model using the mouth-feel and taste descriptive sensory attributes of the wine blends revealed a strong correlation of the receptors to perceived astringency, which is indicative of selective binding to polyphenols in wine.
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47
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Studies on enhancing the biodegradation of tannins by ozonation and Fenton's oxidation process. J IND ENG CHEM 2015. [DOI: 10.1016/j.jiec.2014.11.012] [Citation(s) in RCA: 24] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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48
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Aleixandre-Tudo JL, Nieuwoudt H, Aleixandre JL, Du Toit WJ. Robust Ultraviolet-Visible (UV-Vis) Partial Least-Squares (PLS) Models for Tannin Quantification in Red Wine. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2015; 63:1088-1098. [PMID: 25591104 DOI: 10.1021/jf503412t] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/25/2023]
Abstract
The validation of ultraviolet-visible (UV-vis) spectroscopy combined with partial least-squares (PLS) regression to quantify red wine tannins is reported. The methylcellulose precipitable (MCP) tannin assay and the bovine serum albumin (BSA) tannin assay were used as reference methods. To take the high variability of wine tannins into account when the calibration models were built, a diverse data set was collected from samples of South African red wines that consisted of 18 different cultivars, from regions spanning the wine grape-growing areas of South Africa with their various sites, climates, and soils, ranging in vintage from 2000 to 2012. A total of 240 wine samples were analyzed, and these were divided into a calibration set (n = 120) and a validation set (n = 120) to evaluate the predictive ability of the models. To test the robustness of the PLS calibration models, the predictive ability of the classifying variables cultivar, vintage year, and experimental versus commercial wines was also tested. In general, the statistics obtained when BSA was used as a reference method were slightly better than those obtained with MCP. Despite this, the MCP tannin assay should also be considered as a valid reference method for developing PLS calibrations. The best calibration statistics for the prediction of new samples were coefficient of correlation (R2val) = 0.89, root mean standard error of prediction (RMSEP) = 0.16, and residual predictive deviation (RPD) = 3.49 for MCP and R2val = 0.93, RMSEP = 0.08, and RPD = 4.07 for BSA, when only the UV region (260-310 nm) was selected, which also led to a faster analysis time. In addition, a difference in the results obtained when the predictive ability of the classifying variables vintage, cultivar, or commercial versus experimental wines was studied suggests that tannin composition is highly affected by many factors. This study also discusses the correlations in tannin values between the methylcellulose and protein precipitation methods.
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Affiliation(s)
| | | | - José Luis Aleixandre
- Departamento de Tecnologı́a de Alimentos, Universidad Politećnica de Valencia , Camino de Vera s/n, 46022 Valencia, Spain
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Preserova J, Ranc V, Milde D, Kubistova V, Stavek J. Study of phenolic profile and antioxidant activity in selected Moravian wines during winemaking process by FT-IR spectroscopy. Journal of Food Science and Technology 2015; 52:6405-14. [PMID: 26396385 DOI: 10.1007/s13197-014-1644-8] [Citation(s) in RCA: 18] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 09/17/2014] [Accepted: 11/05/2014] [Indexed: 10/24/2022]
Abstract
Wine belongs to a family of products where the quality matters. Its quality can be in principle verified using diverse physicochemical approaches, including the determination of various chemical compounds generally accepted as chemical markers of product quality. Example of such applicable compounds is a family derived from phenols. Next to a more classical approach, infrared spectroscopy can play an important role in this game. Here we sought to develop an easy to use, ultra-fast and robust method based on FT-IR with some important advantages including lower sample and solvent consumptions. The tested and evaluated method was consequently applied in a monitoring of changes in a content of total phenolic compounds (TPC) and total antioxidant activity (TAA) during a process of wine-making. It was found out that total amount of phenolic compounds differs both for individual kind of wines, namely red, white and rose, at each processing stage of the production. The content of phenolic compounds of red and white wine increased while an opposite trend was observed in rose wine. TAA values of analysed wines showed difference between individual kind of wine and indicate the same trend like phenolic profile. Antioxidant activity values relate to changes of phenolic content during production process.
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Affiliation(s)
- Jana Preserova
- Regional Centre of Advanced Technologies and Materials, Department of Analytical Chemistry, Faculty of Science, Palacky University Olomouc, 17. listopadu 12, CZ771 46 Olomouc, Czech Republic
| | - Vaclav Ranc
- Regional Centre of Advanced Technologies and Materials, Department of Physical Chemistry, Faculty of Science, Palacky University Olomouc, 17. listopadu 12, CZ771 46 Olomouc, Czech Republic
| | - David Milde
- Regional Centre of Advanced Technologies and Materials, Department of Analytical Chemistry, Faculty of Science, Palacky University Olomouc, 17. listopadu 12, CZ771 46 Olomouc, Czech Republic
| | - Vladimira Kubistova
- Regional Centre of Advanced Technologies and Materials, Department of Analytical Chemistry, Faculty of Science, Palacky University Olomouc, 17. listopadu 12, CZ771 46 Olomouc, Czech Republic
| | - Jan Stavek
- Vino J. Stavek, Za humny 176, CZ691 07 Němčičky, Czech Republic
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Application of FTIR-ATR spectroscopy to the quantification of sugar in honey. Food Chem 2015; 169:218-23. [DOI: 10.1016/j.foodchem.2014.07.138] [Citation(s) in RCA: 175] [Impact Index Per Article: 19.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/06/2014] [Revised: 06/22/2014] [Accepted: 07/30/2014] [Indexed: 11/18/2022]
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