Exploring the water mobility in gelatin based soft candies by means of Fast Field Cycling (FFC) Nuclear Magnetic Resonance relaxometry. (April 2021)

• Record Type: Journal Article
• Authors: Pocan, Pelin; Ilhan, Esmanur; Florek–Wojciechowska, Małgorzata; Masiewicz, Elżbieta; Kruk, Danuta; Oztop, Mecit H.
• Is Part Of: Journal of food engineering. Volume 294(2021)
• Publication Date: 2021-04
• Subjects: Fast field cycling (FFC) NMR Relaxometry -- Water dynamics -- Soft candies -- Gel systems -- D-allulose; Food industry and trade -- Periodicals; Food -- Analysis -- Periodicals; Aliments -- Industrie et commerce -- Périodiques; Aliments -- Analyse -- Périodiques; Aliments -- Recherche -- Périodiques; 664.005
• DOI: 10.1016/j.jfoodeng.2020.110422
• Languages: English
• ISSNs: 0260-8774

Abstract

Abstract: 1 H 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. Highlights: NMRD profiles showed the presence of two fractions of water: confined and free-water. Water in confinement was expressed by translational and rotational diffusion. The highest relaxation rates were observed for the sample containing only sucrose. Translation dynamics in the confined-water fraction was slower than bulk water. The translation dynamics became faster with increasing d -allulose substitution.