{'fraction_non_alphanumeric': 0.030728709394205442, 'fraction_numerical': 0.01755926251097454, 'mean_word_length': 5.298342541436464, 'pattern_counts': {'":': 0, '<': 0, '<?xml version=': 0, '>': 0, 'https://': 0, 'lorem ipsum': 0, 'www.': 0, 'xml': 0}, 'pii_count': 0, 'substrings_counts': 0, 'word_list_counts': {'cursed_substrings.json': 0, 'profanity_word_list.json': 0, 'sexual_word_list.json': 0, 'zh_pornsignals.json': 0}}
Infrared spectroscopic determination of poly(ethylene glycol) for nutritional studies

Markers are commonly used in nutritional studies to evaluate the transit and degradation rate of food. Poly(ethylene glycol) is a water-soluble marker that is poorly quantified by the turbimetric technique in some digestive samples. In the present work, an alternative for quantifying poly(ethylene glycol) was tested. In the mid-infrared region, poly(ethylene glycol) has a characteristic absorption band around 1080 cm -1 which increases with the poly(ethylene glycol) content. A prediction equation for the poly(ethylene glycol) was assessed by applying a principal component regression to infrared spectral data recorded between 900 and 1200 cm -1 . The correlation coefficient and the standard error obtained were 0.99 and 0.29 g L -1 , respectively. Samples resulting from an in vitro digestion of bread were submitted to this equation. The results showed that infrared spectroscopy could be a relevant technique for the measurement of poly(ethylene glycol). In addition, the soluble carbohydrates could be evaluated by mid-infrared spectroscopy.