000110578 001__ 110578
000110578 005__ 20230519145610.0
000110578 0247_ $$2doi$$a10.1016/j.fpsl.2021.100680
000110578 0248_ $$2sideral$$a127273
000110578 037__ $$aART-2021-127273
000110578 041__ $$aeng
000110578 100__ $$aMellado-Carretero J.
000110578 245__ $$aApplication of hand-held near-infrared and Raman spectrometers in surface treatment authentication of cork stoppers
000110578 260__ $$c2021
000110578 5060_ $$aAccess copy available to the general public$$fUnrestricted
000110578 5203_ $$aThe aim of this paper was to evaluate the potential of using near-infrared (NIR) spectroscopy and multivariate analysis as a rapid tool to non-destructively determine the presence of surface treatments applied to cork stoppers. Density and dimensions of 6 closure varieties were characterized and the extraction force was measured on those produced for still wines. Cork stoppers were also analyzed using hand-held NIR and Raman spectrometers. Soft independent modelling of class analogy (SIMCA) models showed significant differences among treated and untreated samples, linked to components of the coating agents applied (silicone and paraffin). SIMCA model''s classification performance was tested and high sensitivity (93.33 %) and specificity (100 %) values were obtained. Partial least squares regression (PLSR) model accurately predicted the extraction forces measured with low standard error of prediction (SEP = 4.0 daN). Our results are promising for the future application of this technology in cork industry, reducing time and economic losses. © 2021 The Author(s)
000110578 540__ $$9info:eu-repo/semantics/openAccess$$aby-nc-nd$$uhttp://creativecommons.org/licenses/by-nc-nd/3.0/es/
000110578 590__ $$a8.749$$b2021
000110578 592__ $$a1.232$$b2021
000110578 594__ $$a10.8$$b2021
000110578 591__ $$aFOOD SCIENCE & TECHNOLOGY$$b10 / 144 = 0.069$$c2021$$dQ1$$eT1
000110578 593__ $$aBiomaterials$$c2021$$dQ1
000110578 593__ $$aSafety, Risk, Reliability and Quality$$c2021$$dQ1
000110578 593__ $$aPolymers and Plastics$$c2021$$dQ1
000110578 593__ $$aFood Science$$c2021$$dQ1
000110578 655_4 $$ainfo:eu-repo/semantics/article$$vinfo:eu-repo/semantics/publishedVersion
000110578 700__ $$aAykas D.P.
000110578 700__ $$aPuxeu M.
000110578 700__ $$aVarela S.
000110578 700__ $$aRodriguez-Saona L.
000110578 700__ $$0(orcid)0000-0002-7629-8101$$aGarcía-Gonzalo D.$$uUniversidad de Zaragoza
000110578 700__ $$ade Lamo-Castellví S.
000110578 7102_ $$12008$$2780$$aUniversidad de Zaragoza$$bDpto. Produc.Animal Cienc.Ali.$$cÁrea Tecnología de Alimentos
000110578 773__ $$g28 (2021), 100680 [9 pp]$$tFood Packaging and Shelf Life$$x2214-2894
000110578 8564_ $$s856702$$uhttps://zaguan.unizar.es/record/110578/files/texto_completo.pdf$$yVersión publicada
000110578 8564_ $$s2652316$$uhttps://zaguan.unizar.es/record/110578/files/texto_completo.jpg?subformat=icon$$xicon$$yVersión publicada
000110578 909CO $$ooai:zaguan.unizar.es:110578$$particulos$$pdriver
000110578 951__ $$a2023-05-18-16:07:42
000110578 980__ $$aARTICLE