ATR-MIR spectroscopy and multivariate analysis in alcoholic fermentation monitoring and lactic acid bacteria spoilage detection

Cavaglia, Julieta; Schorn-García, Daniel; Giussani, Barbara; Ferré, Joan; Busto, Olga; Aceña, Laura; Mestres, Montserrat; Boqué, Ricard

doi:10.1016/j.foodcont.2019.106947

Cited by 31 publications

(15 citation statements)

References 26 publications

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“…We have previously reported this behavior for the first component in a PCA analysis of MIR spectra. 9,10 The loading of this factor shows that the region between 1150 and 1000 cm À1 is the most related to this factor. Literature reports absorptions in this region related to ethanol and sugars in wine alcoholic fermentation and explained by the stretching modes of C-C and C-O bonds.…”

Section: Asca With Ik â J Matrix Unfoldingmentioning

confidence: 98%

“…ASCA results for a specific region agree with our previous research, in the sense that even when focusing on a specific region of acids, the alcoholic fermentation remains the main factor. 9 This is because sugars also have major bands in the same region as acids. 24…”

Section: Asca With Ik â J Matrix Unfoldingmentioning

confidence: 99%

“…In the food industry, when using vibrational spectroscopy for process control, it is common that the phenomenon we are interested in is hidden by other sources of variation from the main process. 9 In the case of alcoholic fermentation, the transformation of sugars (glucose and fructose) into ethanol and CO 2 accounts for most of the variability in the MIR spectra. 10 Although this is valuable information, it hinders the detection of other minor sources of variability, such as the production of some organic acids that might be detrimental for the wine, as it is the case for acetic acid.…”

Section: Introductionmentioning

confidence: 99%

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Methodologies based on ASCA to elucidate the influence of a subprocess: Vinification as a case of study

Schorn-García

Giussani

Busto

et al. 2023

Journal of Chemometrics

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In food manufacturing and processing, food matrix complexity usually makes it difficult to detect unwanted subprocesses, which can impact the quality of the final product. In the case of wine alcoholic fermentation, the main process is the conversion of sugars into ethanol and carbon dioxide, but the presence of some unwanted microorganisms could lead to wine contamination by production of undesired minor compounds. In the study we present, an intentional contamination of the vinification process by the addition of acetic acid bacteria was studied using a portable Fourier transform infrared (FT-IR) spectrometer. ANOVA simultaneous component analysis (ASCA) was used to unravel these minor variability sources. However, as the subprocess is two orders of magnitude lower in concentration than the main process, different methodologies were used to enhance the ASCA results, such as to select a specific spectral region related to acetic acid bacteria metabolism, to divide the process in time intervals related to the different phases, or to unfold the data matrix in different ways. In addition, spectral preprocessing was optimized to scale up small peaks related to the subprocess. Our results show that several methodologies to build ASCA models can be applied to emphasize and better characterize bacteria contamination subprocesses.

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Section: Asca With Ik â J Matrix Unfoldingmentioning

confidence: 98%

Section: Asca With Ik â J Matrix Unfoldingmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Methodologies based on ASCA to elucidate the influence of a subprocess: Vinification as a case of study

Schorn-García

Giussani

Busto

et al. 2023

Journal of Chemometrics

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“…In most samples, the deviations in L-malic acid were between 0.7 to 0.8 g/L concentrations resulting in a small pH increase. The novelty of this ATR FT-MIR method was the detection of no NFC before the end of malolactic fermentation (Cavaglia et al, 2020b). In a different chemometric approach, detection of lactic bacteria spoilage during fermentation took place with the use of a portable ATR FT-MIR instrument and Multivariate Statistical Process Control charts (MSPC).…”

Section: Determination Of Basic Oenological Parametersmentioning

confidence: 99%

Fourier transform infrared spectroscopy in monitoring the wine production

Thanasi

Catarino

Ricardo-da-Silva

2022

Ciência Téc. Vitiv.

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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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“…To further assess the differential changes in FT-IR spectra during the different tested ageing processes, principal component analysis (PCA) was applied to the spectral data. This multivariate statistical tool was widely applied to FT-IR data to extract the main trends in spectral changes (Gurbanov et al 2018;Cavaglia et al 2020;Gorla et al 2020) and was recently applied also to understand the UV ageing of different polymers (Zvekic et al 2022). Specific spectral windows showing major changes after ageing were selected prior to the analysis (namely, 3600-3000 cm −1 , 1800-1500 cm −1 , and 1400-800 cm −1 ; see "Physicochemical ageing: the effects of water chemistry" and "The role of biofouling and potential environmental impacts").…”

Section: Spectral Data Analysismentioning

confidence: 99%

Physicochemical and biological ageing processes of (micro)plastics in the environment: a multi-tiered study on polyethylene

Binda

Zanetti

Bellasi

et al. 2022

Environ Sci Pollut Res

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Pollution by plastic and microplastic impacts the environment globally. Knowledge on the ageing mechanisms of plastics in natural settings is needed to understand their environmental fate and their reactivity in the ecosystems. Accordingly, the study of ageing processes is gaining focus in the context of the environmental sciences. However, laboratory-based experimental research has typically assessed individual ageing processes, limiting environmental applicability. In this study, we propose a multi-tiered approach to study the environmental ageing of polyethylene plastic fragments focusing on the combined assessment of physical and biological processes in sequence. The ageing protocol included ultraviolet irradiation in air and in a range of water solutions, followed by a biofouling test. Changes in surface characteristics were assessed by Fourier transform infrared spectroscopy, scanning electron microscopy, and water contact angle. UV radiation both in air and water caused a significant increase in the density of oxidized groups (i.e., hydroxyl and carbonyl) on the plastic surface, whereby water solution chemistry influenced the process both by modulating surface oxidation and morphology. Biofouling, too, was a strong determinant of surface alterations, regardless of the prior irradiation treatments. All biofouled samples present (i) specific infrared bands of new surface functional groups (e.g., amides and polysaccharides), (ii) a further increase in hydroxyl and carbonyl groups, (iii) the diffuse presence of algal biofilm on the plastic surface, and (iv) a significant decrease in surface hydrophobicity. This suggests that biological-driven alterations are not affected by the level of physicochemical ageing and may represent, in real settings, the main driver of alteration of both weathered and pristine plastics. This work highlights the potentially pivotal role of biofouling as the main process of plastic ageing, providing useful technical insights for future experimental works. These results also confirm that a multi-tiered laboratory approach permits a realistic simulation of plastic environmental ageing in controlled conditions.

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ATR-MIR spectroscopy and multivariate analysis in alcoholic fermentation monitoring and lactic acid bacteria spoilage detection

Cited by 31 publications

References 26 publications

Methodologies based on ASCA to elucidate the influence of a subprocess: Vinification as a case of study

Methodologies based on ASCA to elucidate the influence of a subprocess: Vinification as a case of study

Fourier transform infrared spectroscopy in monitoring the wine production

Physicochemical and biological ageing processes of (micro)plastics in the environment: a multi-tiered study on polyethylene

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