Application of FT-IR spectroscopy in detection of food hydrocolloids in confectionery jellies and food supplements

Abstract

FT-IR spectra of isolated high molecule fractions were measured and used for identification of food hydrocolloids in confectionery jellies and food supplements. The simple comparison of spectra of standards and samples proved that this technique is useful for the monitoring of food hydrocolloids in particular food products.

Co‐Crosslinked Water‐Soluble Biopolymers as a Binder for High‐Voltage LiNi0.5Mn1.5O4|Graphite Lithium‐Ion Full Cells

“…The other bands remain essentially unchanged compared to spectrum of the bare GG sample with broad features between =1250 and 1650 cm −1 ascribed to the bending vibrations of C−H and O−H along the polysaccharide chain and/or associated water trapped in the binder film. Additionally, the symmetric ( =1145 cm −1 ) and asymmetric ( =868 cm −1 ) stretching vibrations of the ether bonds, which form the glycosidic linkages of the polysaccharide, as well as those in the mannose backbone ( =1015 cm −1 ) are hardly affected by the crosslinking . Only the intensities of the C−OH stretching vibration of primary alcohols at approximately =1058 cm −1 decrease slightly, which indicates the consumption of the alcohol groups of GG in the formation of the ester bonds with CA.…”

TG/DTG analysis of an eco-friendly scoured fabric

“…The FT-IR attenuated total reflectance (ATR) spectroscopy has proven to be useful in the evaluation of the bioscouring process of the cellulosic/lignocellulosic fabrics because can highlight changes in the main non-cellulosic compounds by characterizing the carboxyl acids and esters bands that are present in pectin which do not exist in the cellulose structure. 5,7,[27][28][29][30] In the FT-IR spectra of the investigated samples shown in Fig.1 the band at 3000cm -1 -3600cm -1 can be assign to the free OH stretching vibration and to the intra-and intermolecular hydrogen bond related to chemical structure of cellulose. 3,5,9,28 The two bands located at 2917 cm -1 and 2851 cm -1 , are attributed to the stretching vibration of -CH 2 -and -CH-groups from pectin, hemicellulose and waxes.…”

“…5,28,29 The bands at around 1731 cm -1 and 1642 cm -1 are characteristic for pectin and can be assigned to the COOH and COOCH 3 groups of polygalacturonic acid and to symmetrical/ asymmetrical oscillations of ionized carboxyl groups -COO (-) . 5,15,19,28 It should be noted that the characterization of the carboxyl ion band around 1550 cm -1 -1650 cm -1 by FT-IR is quite difficult because the OH bending of absorbed water (1642 cm -1 ) was also observed in this regions 5,30 so, many authors recommend the investigation of the band from 1731 cm -1 . 5,15,30 In the 600 cm -1 -1500 cm -1fingerprint area, specific and common bands appear, assigned to cellulose.…”

“…5,15,19,28 It should be noted that the characterization of the carboxyl ion band around 1550 cm -1 -1650 cm -1 by FT-IR is quite difficult because the OH bending of absorbed water (1642 cm -1 ) was also observed in this regions 5,30 so, many authors recommend the investigation of the band from 1731 cm -1 . 5,15,30 In the 600 cm -1 -1500 cm -1fingerprint area, specific and common bands appear, assigned to cellulose. 19,27,28 The recorded FT-IR spectra show difference between the pectin bands corresponding to RWF and to the treated bioscoured and alkaline fabric samples.…”

Discrimination by Infrared Spectroscopy: Application to Micronized Locust Bean and Guar Gums

“…The ratio of mannose to galactose can vary because of the extraction process (particularly purification conditions depending of the end of the desired product) and plant source (geographic location with various climate). The average ratio of galactose to mannose has been estimated to be 1/2 for GG (typically in the range 1/1.4-1.8) [2,10,11] and 1/4 (found in the range 1/2.3-6.0) [2,11,12] for LBG according to the different chemical techniques (high-performance liquid chromatography, gas chromatography, 13 C NMR spectroscopy, or enzymatic method with β-D-mannase).…”