NMR Relaxometry and magnetic resonance imaging as tools to determine the emulsifying characteristics of quince seed powder in emulsions and hydrogels

Date

2020-12-01

Author

Alacik Develioglu, Irem
Özel, Barış
Şahin, Serpil
Oztop, Mecit Halil

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Quince seed powder (QSP) is known to exhibit emulsification properties and could be used as a natural emulsifier in colloidal food systems. In this study, emulsion-based alginate hydrogels were formulated using QSP and xanthan gum (XG) as stabilizers. The objective of the study was to show the emulsifying power of QSP in emulsions and their hydrogels using Time Domain (TD) NMR Relaxometry and Magnetic Resonance Imaging (MRI). Rheology and mean particle size measurements for emulsions and scanning electron microscope (SEM) experiments for hydrogels were further conducted as complementary methods. QSP containing emulsions were found to have longer T2 relaxation times than XG samples (p < 0.05). Addition of either QSP or XG produced a more pseudoplastic flow behavior (p < 0.05) on the emulsions. Relaxation times were also obtained by MR images through T2 maps. Relaxation decay curves showed the presence of two proton compartments in hydrogels; protons associated with the polymer matrix and protons interacting with the oil phase. The contribution of the first proton pools was the largest in QSP hydrogels confirmed by the lowest standard deviation in the T2 maps. This behavior was explained by the emulsification ability of QSP. Results showed that NMR Relaxometry and MR images could be used to understand the emulsifying nature of QSP and many other hydrocolloids.

Subject Keywords

Emulsion, Hydrogel, Magnetic resonance imaging, NMR relaxometry, Quince seed, Quince seed, Xanthan gum

URI

https://hdl.handle.net/11511/52434

Collections

Department of Food Engineering, Article