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

J. Rafaela L. Guerreiro, Natercia Teixeira, Victor De Freitas, M. Goreti F. Sales, Duncan S. Sutherland*

*Corresponding author for this work

Research output: Contribution to journal/Conference contribution in journal/Contribution to newspaperJournal articleResearchpeer-review

Abstract

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. (C) 2017 Elsevier Ltd. All rights reserved.

Original languageEnglish
JournalFood Chemistry
Volume233
Pages (from-to)457-466
Number of pages10
ISSN0308-8146
DOIs
Publication statusPublished - 15 Oct 2017

Keywords

  • PCA
  • Polyphenols
  • Wine
  • Astringency
  • Molecular imprinted polymers
  • LSPR
  • RED WINES
  • PERCEIVED ASTRINGENCY
  • LIQUID-CHROMATOGRAPHY
  • SPECTRAL EVALUATION
  • PROTEIN INTERACTION
  • PHENOLIC-COMPOUNDS
  • CONDENSED TANNINS
  • GRAPE
  • QUANTIFICATION
  • PRECIPITATION

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