Volatile phenols depletion in red wine using molecular imprinted polymers

Molecular Imprinted Polymers: A Review

Selective Binding of Organophosphate Pesticides Using Molecular Imprinted Polymers

Molecular Imprinted Polymers (MIPs) have been used for recognition and binding of different compounds. We are developing MIPs to selectively bind organophosphate pesticides and toxic chemical warfare nerve agents. MIPs were made to the pesticide Dichlorvos. Control MIPs were made without the template. Dichlorvos-MIPs bound more Dichlorvos in comparison to control-MIPs. The Dichlorvos-MIPs can b...

Optimisation of headspace solid-phase microextraction for the analysis of volatile phenols in wine.

Headspace solid-phase microextraction has been applied to the analysis of volatile phenols in wine. Silica fibre coated with Carbowax-divinylbenzene was found to be more efficient at extracting these compounds than other fibres such as those coated with polydimethylsiloxane, polyacrylate, carboxen-polydimethylsiloxane, and polydimethylsiloxane-divinylbenzene. Different parameters such as extrac...

Molecular Recognition Effects in Atomistic Models of Imprinted Polymers

In this article we present a model for molecularly imprinted polymers, which considers both complexation processes in the pre-polymerization mixture and adsorption in the imprinted structures within a single consistent framework. As a case study we investigate MAA/EGDMA polymers imprinted with pyrazine and pyrimidine. A polymer imprinted with pyrazine shows substantial selectivity towards pyraz...

Factors influencing the production of volatile phenols by wine lactic acid bacteria.

This work aimed to evaluate the effect of certain factors on the production of volatile phenols from the metabolism of p-coumaric acid by lactic acid bacteria (LAB) (Lactobacillus plantarum, L. collinoides and Pediococcus pentosaceus). The studied factors were: pH, L-malic acid concentration, glucose and fructose concentrations and aerobic/anaerobic conditions. It was found that, in the pH rang...