Exploring the water mobility in gelatin based soft candies by means of Fast Field Cycling (FFC) Nuclear Magnetic Resonance relaxometry


Pocan P., İLHAN E. , Florek–Wojciechowska M., Masiewicz E., Kruk D., ÖZTOP H. M.

JOURNAL OF FOOD ENGINEERING, vol.294, 2021 (Journal Indexed in SCI) identifier identifier

  • Publication Type: Article / Article
  • Volume: 294
  • Publication Date: 2021
  • Doi Number: 10.1016/j.jfoodeng.2020.110422
  • Title of Journal : JOURNAL OF FOOD ENGINEERING
  • Keywords: Fast field cycling (FFC) NMR Relaxometry, Water dynamics, Soft candies, Gel systems, D-allulose, SPIN RELAXATION, DIFFUSION, STORAGE, CAKES

Abstract

H-1 spin-lattice relaxation experiments for gelatin-based candies prepared by different amounts of D-allulose have been performed in the frequency range of 4 kHz-40 MHz. In addition, physical properties such as moisture content and hardness were also measured. Analysis of NMR dispersion profiles showed the presence of two fractions of water: confined and free-water. The relaxation data have been associated with parameters characterizing translation diffusion and rotation of the confined-water molecules and dynamics of the free-water fraction. The translation dynamics has turned out to be about three orders of magnitude slower compared to bulk water; the time scale of the rotational dynamics is similar to that of translation diffusion. Moreover, quantitative analysis of the relaxation data has provided a unique parameter, the number of water molecules undergoing translation dynamics within the confined-water fraction per unit volume. On this basis, the influence of D-allulose on the mechanisms of water motion has been discussed.