Application of FTIR-ATR Spectroscopy for Determination of Glucose in Hydrolysates of Selected Starches

Bartošová, Alica; Soldán, Maroš; Sirotiak, Maroš; Blinová, Lenka; Michalíková, Anna

doi:10.2478/rput-2013-0019

Cited by 12 publications

(8 citation statements)

References 4 publications

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“…Concerning potato-based food products, other authors have applied FTIR spectroscopy to potato chips [45][46][47] and mashed potatoes [48]. In addition, studies of the surface of potato tubers [49] and a potato peel extract [50] or its starch-component [51,52] have been reported. Sivakesava and Irudayaraj, [45] applied Fourier transform infrared photoacoustic spectroscopy (FTIR-PAS) for analyzing potato chips.…”

Section: Qualitative Analysismentioning

confidence: 99%

Qualitative Analysis of Traditional Italian Dishes: FTIR Approach

Durazzo¹,

Kiefer

Lucarini³

et al. 2018

Sustainability

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Italian cuisine and its traditional recipes experience an ever-increasing popularity around the world. The “Integrated Approach” is the key to modern food research and the innovative challenge for analyzing and modeling agro-food systems in their totality. The present study aims at applying and evaluating Fourier Transformed Infrared (FTIR) spectroscopy for the analysis of complex food matrices and food preparations. Nine traditional Italian recipes, including First courses, One-dish meals, Side courses, and Desserts, were selected and experimentally prepared. Prior to their analysis via FTIR spectroscopy, the samples were homogenized and lyophilized. The IR spectroscopic characterization and the assignment of the main bands was carried out. Numerous peaks, which correspond to functional groups and modes of vibration of the individual components, were highlighted. The spectra are affected by both the preparation procedures, the cooking methods, and the cooking time. The qualitative analysis of the major functional groups can serve as a basis for a discrimination of the products and the investigation of fraud. For this purpose, the FTIR spectra were evaluated using Principal Component Analysis (PCA). Our results show how the utilization of vibrational spectroscopy combined with a well-established chemometric data analysis method represents a potentially powerful tool in research linked to the food sector and beyond. This study is a first step towards the development of new indicators of food quality.

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Section: Qualitative Analysismentioning

confidence: 99%

Qualitative Analysis of Traditional Italian Dishes: FTIR Approach

Durazzo¹,

Kiefer

Lucarini³

et al. 2018

Sustainability

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show abstract

“…The FTIR spectra provides information of the characteristic bond vibrations. It can be seen from the figure that at 1106 cm −1 , there is a peak that corresponds to C–O stretching of glucose [82]. Additionally, the peaks at 1279 and 1342 cm −1 correspond to the C–H stretching and C–H 2 deformation vibration of cellulose [83].…”

Section: Resultsmentioning

confidence: 99%

Calcium Phosphate Incorporated Bacterial Cellulose-Polyvinylpyrrolidone Based Hydrogel Scaffold: Structural Property and Cell Viability Study for Bone Regeneration Application

et al. 2019

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This work focuses on the analysis of structural and functional properties of calcium phosphate (CaP) incorporated bacterial cellulose (BC)-polyvinylpyrrolidone (PVP) based hydrogel scaffolds referred to as “CaP/BC-PVP”. CaP is incorporated in the scaffolds in the form of hydroxyapatite (HA) and β-tricalcium phosphate (β-TCP) in different concentrations (β-TCP: HA (w/w) = 20:80, 40:60, and 50:50). The scaffolds were characterized on the basis of porosity, thermal, biodegradation, mechanical, and cell viability/cytocompatibility properties. The structural properties of all the hydrogel scaffolds show significant porosity. The biodegradation of “CaP/BC-PVP” scaffold was evaluated following hydrolytic degradation. Weight loss profile, pH change, scanning electron microscopy (SEM), and Fourier Transform Infrared Spectroscopy (FTIR) study confirm the significant degradability of the scaffolds. It is observed that a 50:50_CaP/BC-PVP scaffold has the highest degree of degradation. On the other hand, the compressive strengths of CaP/BC-PVP hydrogel scaffolds are found between 0.21 to 0.31 MPa, which is comparable with the human trabecular bone. The cell viability study is performed with a human osteosarcoma Saos-2 cell line, where significant cell viability is observed in all the hydrogel scaffolds. This indicated their ability to facilitate cell growth and cell proliferation. Considering all these substantial properties, CaP/BC-PVP hydrogel scaffolds can be suggested for detailed investigation in the context of bone regeneration application.

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“…FTIR is an easy method of analyzing starch content because this technique does not require complicated sample preparation and does not require special expertise to master this tool [14]. The principle of FTIR is the characteristic of the bond and the composition in the sample will affect the emission of light monochromatic light in energy absorption which will reflect the quantity detected by the instrument and used to measure the quantity of infrared energy absorbed.…”

Section: Starch Analysis By Fourier Transform Infrared Spectroscopy (Ftir) Methodsmentioning

confidence: 99%

“…In general, the steps in determining starch content by FTIR are using the ATR-Total Reflectance Attenuation technique; then the sample is placed in the sample area with the air spectrum used as a background. Then the spectrum was recorded using Pro Variant Resolution, and starch samples were measured in the region of 4000-700 cm-1; each spectrum was measured 40 times [14]. In recent years, this technology or method is widely used in various agribusiness industries, the food industry [15], and the pharmaceutical industry [16].…”

Section: Starch Analysis By Fourier Transform Infrared Spectroscopy (Ftir) Methodsmentioning

confidence: 99%

Review on the Analysis Methods of Starch, Amylose, Amylopectinin Food and Agricultural Products

Subroto¹

2020

IJETER

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Starch is one of the biggest components of carbohydrates in food and other biological materials. The main components of starch consist of amylose and amylopectin. The comparison between amylose and amylopectin greatly influences the functional, physicochemical, and pasting properties of starch. Various methods of analyzing starch, amylose, and amylopectin content have been widely studied for various purposes. This review describes several types of quantitative analysis methods for starch, amylose and amylopectin. Quantitative methods to determine starch content include the polarimetry, anthrone, Fourier-transform infrared spectroscopy (FTIR), spectrophotometry, penetrometry, and Luff schoorl. The methods for determining amylose content are spectrophotometry and gravimetry, while the method for determining amylopectin content using X-Ray Diffraction (XRD) and gravimetry. Each method has several advantages and disadvantages so that it can be used to determine the method suitable for materials with certain characteristics.

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Application of FTIR-ATR Spectroscopy for Determination of Glucose in Hydrolysates of Selected Starches

Cited by 12 publications

References 4 publications

Qualitative Analysis of Traditional Italian Dishes: FTIR Approach

Qualitative Analysis of Traditional Italian Dishes: FTIR Approach

Calcium Phosphate Incorporated Bacterial Cellulose-Polyvinylpyrrolidone Based Hydrogel Scaffold: Structural Property and Cell Viability Study for Bone Regeneration Application

Review on the Analysis Methods of Starch, Amylose, Amylopectinin Food and Agricultural Products

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