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Atomic force microscopy (AFM) experiments with functionalized tips are currently one of the most powerful tools to locally measure adhesion forces via single-molecule force spectroscopy (SMFS) measurements. The main difficulty is to precisely control the attachment of biomolecules to the cantilever. Different chemistry procedures have been developed including the use of spacer molecules. Even if a process works well for small biomolecules such as antibodies, issues remain regarding nanoparticles or larger objects such as cellulose nanocrystals because it is difficult to precisely control their coverage and homogeneity. In this work, an original procedure based on the Langmuir-Blodgett (LB) technique was implemented for lever functionalization with cellulose nanocrystals and compared with classical chemical strategies. LB shows to be almost 6.0-fold more efficient than chemical procedure in terms of cellulose nanocrystals coverage attachment. Moreover, the LB technology provides advantage of not requiring linker molecules, which could have detrimental effects such as overestimation of the interaction force. The structural characterization and SMFS measurements of lignocellulosic polymers show that this strategy enables the precise control of the lever coverage, which improves the accuracy of the adhesion measurements. Such methodology is expected to strongly impact the AFM tip/tipless functionalization and SMFS measurements in different fields.

This study analyzes the effects of some important factors of champagne technology on the ellipticity and Brewster angle microscopy (BAM) of the air/champagne interface in view of using the optical properties of the adsorption layer of base wine to forecast the stability of the champagne bubble collar. Using standard, ultrafiltered, and ultraconcentrated wines it was observed that champagne can lose amphiphilic macromolecules which adsorb on the inner glass wall of the bottle during storage, particles such as dead yeasts can adhere to the adsorption layer, a weak increase of the ethanol content during bottle fermentation can reduce significantly the ellipticity of the adsorption layer, and CO2 has no significant effect on the properties of that layer. Surprisingly, no visible differences of the adsorption layer were noticed between the experimental champagnes of the 2004 vintage of three vine varieties (Chardonnay, Pinot noir, and Pinot meunier). From analysis of all samples it is proposed that the mean value and standard deviation of the ellipticity measured during 30 min after pouring the wine in a Petri dish are physical quantities which satisfactorily characterize the adsorption layer of champagne. When needed, further characterization of the adsorption layer may be obtained by a detailed analysis of the kinetics of ellipticity during the same period and inspection of the BAM images of the interface.