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dc.creatorBaca Bocanegra, Bertaes
dc.creatorMartínez-Lapuente, Leticiaes
dc.creatorNogales Bueno, Julioes
dc.creatorHernández Hierro, José Migueles
dc.creatorFerrer Gallego, Raúles
dc.date.accessioned2022-06-27T06:16:44Z
dc.date.available2022-06-27T06:16:44Z
dc.date.issued2022-07
dc.identifier.citationBaca Bocanegra, B., Martínez-Lapuente, L., Nogales Bueno, J., Hernández Hierro, J.M. y Ferrer Gallego, R. (2022). Feasibility study on the use of ATR-FTIR spectroscopy as a tool for the estimation of wine polysaccharides. Carbohydrate Polymers, 287 (119365)
dc.identifier.issn0045-6535es
dc.identifier.urihttps://hdl.handle.net/11441/134686
dc.description.abstractPolysaccharides are the main macromolecules of colloidal nature in wines. These compounds play a critical role in stabilizing other molecules in solution and thus modifying the wine processing and organoleptic properties. Different analytical techniques have been proposed for their determination. However, most of them are complicated and time-consuming. To overcome these drawbacks, Fourier transform infrared spectroscopy (FTIR) has been evaluated in this study for the estimation of wine polysaccharides in a fast and non-destructive way. Spectral data have been correlated with wine polysaccharide contents by modified partial least squares regression (MPLS) using different spectral pretreatments. MPLS models developed have revealed the potential of FTIR analysis for the routine screening of polysaccharides rich in arabinose and galactose (PRAG), rhamnogalacturonans types II (RG-II), mannoproteins (MP) and total soluble polysaccharides (TSP) in wine samples, obtaining standard errors of prediction from 6.07 to 8.44%. Monitoring the wine polysaccharides can assist in the elaboration of the wines according to their requirements and improving quality to satisfy consumer preferences.es
dc.description.sponsorshipSpanish Ministerio de Economía y Competitividad grant number AGL2017-84793-C2es
dc.description.sponsorshipJunta de Andalucía grant number PAIDI-DOCTOR:DOC_00906es
dc.formatapplication/pdfes
dc.format.extent6 p.es
dc.language.isoenges
dc.publisherElsevieres
dc.relation.ispartofCarbohydrate Polymers, 287 (119365)
dc.rightsAttribution-NonCommercial-NoDerivatives 4.0 Internacional*
dc.rights.urihttp://creativecommons.org/licenses/by-nc-nd/4.0/*
dc.subjectATR-FTIRes
dc.subjectPolysaccharideses
dc.subjectWinees
dc.subjectChemometricses
dc.subjectGC–MSes
dc.titleFeasibility study on the use of ATR-FTIR spectroscopy as a tool for the estimation of wine polysaccharideses
dc.typeinfo:eu-repo/semantics/articlees
dcterms.identifierhttps://ror.org/03yxnpp24
dc.type.versioninfo:eu-repo/semantics/publishedVersiones
dc.rights.accessRightsinfo:eu-repo/semantics/openAccesses
dc.contributor.affiliationUniversidad de Sevilla. Departamento de Química Analíticaes
dc.relation.projectIDAGL2017-84793-C2es
dc.relation.projectIDPAIDI-DOCTOR:DOC_00906es
dc.relation.publisherversionhttps://www.sciencedirect.com/science/article/pii/S0144861722002697?via%3Dihubes
dc.identifier.doi10.1016/j.carbpol.2022.119365es
dc.contributor.groupUniversidad de Sevilla. AGR225: Color y Calidad de Alimentoses
dc.journaltitleCarbohydrate Polymerses
dc.publication.volumen287es
dc.publication.issue119365es

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Attribution-NonCommercial-NoDerivatives 4.0 Internacional
Except where otherwise noted, this item's license is described as: Attribution-NonCommercial-NoDerivatives 4.0 Internacional