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, cilt.294, 2021 (SCI-Expanded) identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 294
  • Basım Tarihi: 2021
  • Doi Numarası: 10.1016/j.jfoodeng.2020.110422
  • Dergi Adı: JOURNAL OF FOOD ENGINEERING
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus, Academic Search Premier, Aquatic Science & Fisheries Abstracts (ASFA), BIOSIS, Biotechnology Research Abstracts, CAB Abstracts, Food Science & Technology Abstracts, INSPEC, Veterinary Science Database
  • Anahtar Kelimeler: Fast field cycling (FFC) NMR Relaxometry, Water dynamics, Soft candies, Gel systems, D-allulose, SPIN RELAXATION, DIFFUSION, STORAGE, CAKES
  • Orta Doğu Teknik Üniversitesi Adresli: Evet

Özet

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.