A surface plasmon resonance (SPR) platform, based on a D-shaped plastic optical fiber (POF), combined with a biomimetic receptor, i.e., a molecularly imprinted polymer (MIP), is proposed to detect furfural (2-furaldheide, 2-FAL) in fermented beverages like wine. MIPs have been demonstrated to be a very convenient biomimetic receptor in the proposed sensing device, being easy and rapid to develop, suitable for on-site determinations at low concentrations, and cheap. Moreover, the MIP film thickness can be changed to modulate the sensing parameters. The possibility of performing single drop measurements is a further favorable aspect for practical applications. For example, the use of an SPR-MIP sensor for the analysis of 2-FAL in a real life matrix such as wine is proposed, obtaining a low detection limit of 0.004 mg L-1. The determination of 2-FAL in fermented beverages is becoming a crucial task, mainly for the effects of the furanic compounds on the flavor of food and their toxic and carcinogenic effect on human beings.

SPR-Optical Fiber-Molecularly Imprinted Polymer Sensor for the Detection of Furfural in Wine

Pesavento, Maria;Alberti, Giancarla;
2021-01-01

Abstract

A surface plasmon resonance (SPR) platform, based on a D-shaped plastic optical fiber (POF), combined with a biomimetic receptor, i.e., a molecularly imprinted polymer (MIP), is proposed to detect furfural (2-furaldheide, 2-FAL) in fermented beverages like wine. MIPs have been demonstrated to be a very convenient biomimetic receptor in the proposed sensing device, being easy and rapid to develop, suitable for on-site determinations at low concentrations, and cheap. Moreover, the MIP film thickness can be changed to modulate the sensing parameters. The possibility of performing single drop measurements is a further favorable aspect for practical applications. For example, the use of an SPR-MIP sensor for the analysis of 2-FAL in a real life matrix such as wine is proposed, obtaining a low detection limit of 0.004 mg L-1. The determination of 2-FAL in fermented beverages is becoming a crucial task, mainly for the effects of the furanic compounds on the flavor of food and their toxic and carcinogenic effect on human beings.
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Utilizza questo identificativo per citare o creare un link a questo documento: https://hdl.handle.net/11571/1467836
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