Field-dependent NMR relaxometry for Food Science: Applications and perspectives

ATEŞ E. G., Domenici V., Florek-Wojciechowska M., Gradišek A., Kruk D., Maltar-Strmečki N., ...More

Trends in Food Science and Technology, vol.110, pp.513-524, 2021 (SCI-Expanded) identifier identifier

  • Publication Type: Article / Review
  • Volume: 110
  • Publication Date: 2021
  • Doi Number: 10.1016/j.tifs.2021.02.026
  • Journal Name: Trends in Food Science and Technology
  • Journal Indexes: Science Citation Index Expanded (SCI-EXPANDED), Scopus, Academic Search Premier, PASCAL, Analytical Abstracts, Aquatic Science & Fisheries Abstracts (ASFA), Biotechnology Research Abstracts, CAB Abstracts, Chemical Abstracts Core, Food Science & Technology Abstracts, Veterinary Science Database, DIALNET
  • Page Numbers: pp.513-524
  • Keywords: NMR relaxation, Food quality control, Molecular dynamics, Crystallization tracking, Food adulteration, Oil and moisture content, MAGNETIC-RELAXATION DISPERSION, CYCLING NMR, CROSS-RELAXATION, NUCLEAR-RELAXATION, PROTON RELAXATION, SPIN RELAXATION, OLIVE OIL, H-1-NMR, DYNAMICS, WATER
  • Middle East Technical University Affiliated: Yes


© 2021 Elsevier LtdBackground: Nuclear Magnetic Resonance (NMR) relaxometry is widely used for food products characterization. In order to exploit the full potential of the relaxation methods one can look at magnetic field dependence of spin-lattice relaxation. Analysis of relaxation dispersion characteristics of food systems may complement knowledge about composition and dynamics of their constituents, in particular, of water. Scope and approach: In this article, we review the basic principles as well as recent applications of field-cycling NMR relaxometry in different food systems. Key findings and conclusions: The inter- and intra-molecular interactions modulated by molecular dynamics can be efficiently studied with NMR relaxometry. This method can be exploited for discrimination of liquids, determination of diffusion coefficient or paramagnetic ion concentration, observation of crystallization/solidification processes. The technique has already proven to be helpful to investigate changes occurring in food products due to different processing techniques and to detect food adulteration. FFC benchtop instruments represent a new frontier in food studies.