Characterization of commercial carrageenans by Fourier transform infrared spectroscopy using single-reflection attenuated total reflection.
The purity and composition of commercial carrageenans vary widely and, therefore, have to be checked prior to their use in the food industry. Infrared spectroscopy is an alternative method to the expensive and time-consuming wet chemical and NMR methods to characterize carrageenan samples. The use of an attenuated total reflection accessory coupled to a Fourier transform infrared spectrophotometer allows a direct analysis of the sample without any preparation step, which is an additional benefit for the rapid identification check of raw material at reception in an industrial environment. Using a set of calibration samples, three multivariate calibrations were developed to predict the total carrageenan content as well as the molar ratio of kappa- and iota-carrageenans. A validation with an independent set of samples confirmed the robustness of the calibrations and the accuracy of the predictions. The accuracies of the calibrations given by their respective standard errors of prediction are 5.6 g/100 g, and 6.1 mol %, and 6.6 mol %, respectively, for the total carrageenan content and the molar ratios of kappa- and iota-carrageenans. The total preparation and analysis time is <5 min per sample.
Volery
Pascal
P
Department of Quality and Safety Assurance, Nestlé Research Centre, Vers-chez-les-Blanc, CH-1000 Lausanne 26, Switzerland. pascal.volery@rdlx.nestle.com
Besson
Richard
R
Schaffer-Lequart
Christelle
C
D002138:Calibration; D002351:Carrageenan / Q000032:analysis* / Q000737:chemistry; D009682:Magnetic Resonance Spectroscopy; D015203:Reproducibility of Results; D017550:Spectroscopy, Fourier Transform Infrared / Q000379:methods*
D002351:Carrageenan