A saliva molecular imprinted localized surface plasmon resonance biosensor for wine astringency estimation

• Type: Article in International Scientific Journal
• Date: 2017

Authors

Guerreiro, JRL (Author) Other; Teixeira, N (Author) Other; Victor de Freitas (Author) FCUP; Sales, MGF (Author) Other; Sutherland, DS (Author) Other

Journal

Title: Food Chemistry

Vol. 233

Pages: 457-466

ISSN: 0308-8146

Publisher: Elsevier

Indexing

ISI Web of Knowledge - 35 Citations

Scopus - 41 Citations

Other information

Authenticus ID: P-00M-RD7

DOI: 10.1016/j.foodchem.2017.04.051

Abstract (EN): Wine astringency was evaluated based on the interaction of two complex matrices (red wine and saliva) by combining localized surface plasmon resonance (LSPR) and molecular imprinted polymers (MIP) at gold nanodisks as an alternative to sensorial analysis. The main objective of the work was to simulate wine astringency inside the mouth by mimicking this biological system. The LSPR/MIP sensor provided a linear response for astringency expressed in pentagalloyl glucose (PGG) units in concentrations ranging from 1 to 140 mu mol/L. The sensor was also applied to wine samples correlating well with sensorial analysis obtained by a trained panel. The correlation of astringency and wine composition was also evaluated showing that anthocyanins may have an important role, not only for pigmentation but also in astringency.

Language: English

Type (Professor's evaluation): Scientific

No. of pages: 10