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

Date

2021-04-01

Author

Pocan, Pelin
İlhan, Esmanur
Florek–Wojciechowska, Małgorzata
Masiewicz, Elżbieta
Kruk, Danuta
Öztop, Halil Mecit

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© 2020 Elsevier Ltd1H 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.

Subject Keywords

Food Science

URI

https://hdl.handle.net/11511/70203

Journal

Journal of Food Engineering

DOI

https://doi.org/10.1016/j.jfoodeng.2020.110422

Collections

Department of Food Engineering, Article

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Citation Formats

P. Pocan, E. İlhan, M. Florek–Wojciechowska, E. Masiewicz, D. Kruk, and H. M. Öztop, “Exploring the water mobility in gelatin based soft candies by means of Fast Field Cycling (FFC) Nuclear Magnetic Resonance relaxometry,” Journal of Food Engineering, pp. 0–0, 2021, Accessed: 00, 2021. [Online]. Available: https://hdl.handle.net/11511/70203.