Fast field cycling NMR relaxometry studies of molten and cooled cocoa butter

Ladd-Parada, Marjorie; Povey, M. J. W.; Vieira, Josélio; Ries, Michael E.

doi:10.1080/00268976.2018.1508784

Cited by 11 publications

(14 citation statements)

References 59 publications

(66 reference statements)

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“…However, we also performed isothermal experiments on CB initially molten to 50°C and cooled to 22°C, as a first evaluation of the feasibility of using spin–lattice relaxation rate ( R 1 ) measurements at very low frequencies (<10 MHz) to track the early stages of molecular organisation in TAGs. The results were promising, as the R 1 values in the region below 1 MHz increased as time progressed . Therefore, in this paper, we have analysed the R 1 trends in further detail and compared their behaviour to the SFC evolutions (a) as determined routinely by NMR (SFC NMR ) and (b) as shown in this work, by small‐angle X‐ray scattering (SFC SAXS ).…”

Section: Introductionmentioning

confidence: 82%

“…As in our previous paper, refined, bleached, and deodorised West‐African CB (Cocoa de Zaan, the Netherlands) was used in all experiments without any further refinement.…”

Section: Methodsmentioning

confidence: 99%

“…In our previous paper, we performed isothermal measurements at 22°C of CB initially heated to 50°C and cooled in a step‐wise manner to allow for temperature equilibration and full relaxation. We chose this set of data rather than that of the 100°C treatment because of the larger variation of R 1 observed.…”

Section: Methodsmentioning

confidence: 99%

“…The reader is referred to our previous publication for further experimental details . Briefly, 1 H NMR dispersion (NMRD) profiles were obtained using a Stelar SMARtracer FFC‐NMR Relaxometer (Stelar s.r.l., Mede, PV, Italy).…”

Section: Methodsmentioning

confidence: 99%

“…Considering that for practical and economic reasons, there is a large interest in developing bench‐top techniques for food analysis, it is important to focus not only on different frequencies but also in those attainable with bench‐top equipment. In our previous paper, we explored the application of fast field cycling NMR (FFC‐NMR) for the determination of the diffusion coefficients of CB at different temperatures. However, we also performed isothermal experiments on CB initially molten to 50°C and cooled to 22°C, as a first evaluation of the feasibility of using spin–lattice relaxation rate ( R 1 ) measurements at very low frequencies (<10 MHz) to track the early stages of molecular organisation in TAGs.…”

Section: Introductionmentioning

confidence: 99%

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Early stages of fat crystallisation evaluated by low‐field NMR and small‐angle X‐ray scattering

Ladd-Parada

Povey

Vieira

et al. 2019

Magnetic Reson in Chemistry

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Low‐field time‐domain nuclear magnetic resonance (NMR; 20 MHz) is commonly used in the studies of fats in the form of solid fat content (SFC) measurements. However, it has the disadvantage of low sensitivity to small amounts of crystalline material (0.5%), thus often incorrectly determining crystallisation induction times. From spin–lattice relaxation rate measurements (R1) during the isothermal crystallisation measurements of cocoa butter between 0.01 and 10 MHz using fast field cycling NMR, we learnt previously that the most sensitive frequency region is below 1 MHz. Thus, we focused on analysing our 10‐kHz data in detail, by observing the time dependence of R1 and comparing it with standard SFCNMR and SFC determinations from small‐angle X‐ray scattering (SFCSAXS). Although not reflecting directly the SFC, the R1 at this low frequency is very sensitive to changes in molecular aggregation and hence potentially serving as an alternative for determination of crystallisation induction times. Alongside R1, we also show that SFCSAXS is more sensitive to early stages of crystallisation, that is, standard SFCNMR determinations become more relevant when crystal growth starts to dominate the crystallisation process but fail to pick up earlier crystallisation steps. This paper thus demonstrates the potential of studying triacylglycerols at frequencies below 1 MHz for obtaining further understanding of the early crystallisation stages of fats and presents an alternative and complementary method to estimate SFC by SAXS.

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Section: Introductionmentioning

confidence: 82%

“…As in our previous paper, refined, bleached, and deodorised West‐African CB (Cocoa de Zaan, the Netherlands) was used in all experiments without any further refinement.…”

Section: Methodsmentioning

confidence: 99%

Section: Methodsmentioning

confidence: 99%

Section: Methodsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Early stages of fat crystallisation evaluated by low‐field NMR and small‐angle X‐ray scattering

Ladd-Parada

Povey

Vieira

et al. 2019

Magnetic Reson in Chemistry

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Nuclear Magnetic Resonance Spectroscopy

Spinella¹,

Conte²

2021

Spectroscopy for Materials Characterization

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Vegan and sugar-substituted chocolates: assessing physicochemical characteristics by NMR relaxometry, rheology, and DSC

Torregrossa,

Cinquanta,

Albanese

et al. 2024

Eur Food Res Technol

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The main physicochemical characteristics of novel artisanal chocolates (both dark and milky) intended for vegan consumers or for those requiring assumption of fewer simple sugars, were analysed. Replacement of milk (with coconut copra, almonds, and soy protein isolates), and sucrose (with coconut sugars, stevia and erythritol, respectively) in dark chocolate, were accounted for by means of texture analysis, rheology, water activity, fatty acid composition, differential scanning calorimetry (DSC) and fast field cycling (FFC) nuclear magnetic resonance (NMR) relaxometry. The vegan sample (i.e., the milk-less one) showed lower values of hardness and adhesiveness as well as a larger peak in the melting behavior at the calorimetric evaluation (DSC). Moreover, the absence of milk resulted in the halving of the yield stress and a decrease in both the apparent and Casson’s viscosity. In the sample of chocolate with less sucrose, the peak temperatures measured at the DSC indicate crystallization of cocoa butter in its best form (Vβ2), unlike in dark chocolate, due to the different sugar composition. Similarly, the Casson yield stress (τ0), increased significantly (almost 70%), with the substitution of sugar. Finally, the results of NMR FFC relaxometry made it possible to identify aggregates of different sizes, laying the basis for its use as a rapid, non-destructive method for chocolate analysis.

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Fast field cycling NMR relaxometry studies of molten and cooled cocoa butter

Cited by 11 publications

References 59 publications

Early stages of fat crystallisation evaluated by low‐field NMR and small‐angle X‐ray scattering

Early stages of fat crystallisation evaluated by low‐field NMR and small‐angle X‐ray scattering

Nuclear Magnetic Resonance Spectroscopy

Vegan and sugar-substituted chocolates: assessing physicochemical characteristics by NMR relaxometry, rheology, and DSC

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