Field-dependent NMR relaxometry for Food Science: Applications and perspectives

Ateş, Elif Gökçen; Domenici, Valentina; Florek–Wojciechowska, Małgorzata; Gradišek, Anton; Kruk, Danuta; Maltar-Strmečki, Nadica; Öztop, Mecit Halil; Özvural, Emin Burçin; Rollet, Anne‐Laure

doi:10.1016/j.tifs.2021.02.026

Cited by 43 publications

(31 citation statements)

References 85 publications

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“…Only a small number of studies about 1 H NMR relaxation measurements are present in the literature about olive oil and, in particular, about EVOOs. , The study of 1 H NMR relaxation times, longitudinal ( T 1 ) and transverse ( T 2 ), as a function of the temperature and/or at variable Larmor frequencies is an attractive approach to study liquids . Because the relaxation times depend upon the chemical composition, viscosity, and other chemical–physical properties, the analysis of the relaxation times can help to distinguish among different kinds of oils. ,− An approach proposed by Conte et al showed the efficiency of the nuclear magnetic resonance relaxation dispersion (NMRD) technique in the evaluation of differences among oils obtained from seeds subjected to different thermal desiccation processes and retrieved from seeds belonging to the same cultivar grown in different geographical areas.…”

Section: Introductionmentioning

confidence: 99%

Analysis of Extra Virgin Olive Oils from Two Italian Regions by Means of Proton Nuclear Magnetic Resonance Relaxation and Relaxometry Measurements

Gradišek

Cifelli

Ancora

et al. 2021

J. Agric. Food Chem.

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The interest in development of new non-destructive methods for characterization of extra virgin olive oils (EVOOs) has been increasing in the recent years. Among different experimental techniques, nuclear magnetic resonance (NMR) relaxation measurements are very promising in the field of food characterization and authentication. In this study, we focused on relaxation times T 1 and T 2 measured at different magnetic field strengths (namely, 2, 100, and 400 MHz) and 1H NMR T 1 relaxometry dispersions directly on olive oil samples without any chemical/physical treatments. A large set of EVOO samples produced in two regions of Italy, Tuscany and Apulia, were investigated by means of 1H NMR relaxation techniques. The relaxation studies reported here show several common features between the two sets of EVOO samples, thus indicating that relaxation properties, namely, the ranges of values of T 1 and T 2 at 2 and 100 MHz, are characteristic of EVOOs, independently from the cultivars, climate, and geographic origin. This is a promising result in view of quality control and monitoring.

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Section: Introductionmentioning

confidence: 99%

Analysis of Extra Virgin Olive Oils from Two Italian Regions by Means of Proton Nuclear Magnetic Resonance Relaxation and Relaxometry Measurements

Gradišek

Cifelli

Ancora

et al. 2021

J. Agric. Food Chem.

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“…Furthermore, these spectrometers require a smaller footprint than high-field NMR spectrometers; thus, they are easier to operate, and their operational costs are typically 1/5-1/20 of high-field spectrometers [3,4]. Benchtop low-field NMR spectrometers are widely used in different fields, such as agriculture, food chemistry, geology, pharmaceuticals, and materials science [5][6][7][8][9][10][11][12]. In recent years, we developed a database and performed statistical multivariate analyses such as nonnegative matrix factorization [13,14] for separating small and large molecules using a benchtop low-field NMR spectrometer.…”

Section: Introductionmentioning

confidence: 99%

“…The low sensitivity and resolution of low-field NMR spectrometers [4,12] overlap NMR peaks, making NMR spectra difficult to analyze [3,17]. Furthermore, benchtop lowfield NMR poses challenges in terms of sample throughput and measurement accuracy in the food industry [18].…”

Section: Introductionmentioning

confidence: 99%

Parameter Visualization of Benchtop Nuclear Magnetic Resonance Spectra toward Food Process Monitoring

et al. 2022

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Low-cost and user-friendly benchtop low-field nuclear magnetic resonance (NMR) spectrometers are typically used to monitor food processes in the food industry. Because of excessive spectral overlap, it is difficult to characterize food mixtures using low-field NMR spectroscopy. In addition, for standard compounds, low-field benchtop NMR data are typically unavailable compared to high-field NMR data, which have been accumulated and are reusable in public databases. This work focused on NMR parameter visualization of the chemical structure and mobility of mixtures and the use of high-field NMR data to analyze benchtop NMR data to characterize food process samples. We developed a tool to easily process benchtop NMR data and obtain chemical shifts and T2 relaxation times of peaks, as well as transform high-field NMR data into low-field NMR data. Line broadening and time–frequency analysis methods were adopted for data processing. This tool can visualize NMR parameters to characterize changes in the components and mobilities of food process samples using benchtop NMR data. In addition, assignment errors were smaller when the spectra of standard compounds were identified by transferring the high-field NMR data to low-field NMR data rather than directly using experimentally obtained low-field NMR spectra.

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“…15 In the research of Ates et al, different applications of FFC-NMR on honey were discussed. 16 In a recent study by Płowaś-Korus et al, it was shown that by FFC-NMR that, heating the honey at 30 °C resulted in the irreversible molecular structure changes. 17 These changes could be directly about the native crystal structure of the honey.…”

Section: Introductionmentioning

confidence: 99%

“…This wide range enables to probe molecular dynamics on the timescale from millisecond to nanosecond 12,13 in a single experiment and unambiguously reveal the mechanism of motion, 14 including the dimensionality of translation diffusion 15 . In the research of Ates et al ., different applications of FFC‐NMR on honey were discussed 16 . In a recent study by Płowaś‐Korus et al ., it was shown that by FFC‐NMR that, heating the honey at 30 °C resulted in the irreversible molecular structure changes 17 .…”

Section: Introductionmentioning

confidence: 99%

Use of magic sandwich echo and fast field cycling NMR relaxometry on honey adulteration with corn syrup

et al. 2021

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BACKGROUND Adulteration is defined as the intentional addition of a material that is not a part of the nature. In this study, a non‐conventional time domain nuclear magnetic resonance (TD‐NMR) pulse sequence: magic sandwich echo (MSE) was used to detect the adulteration of honey by glucose syrup (GS) and high fructose corn syrup (HFCS) accompanied with T1 and T2 relaxation times. Also, fast field cycling NMR (FFC‐NMR) relaxometry and multivariate analysis were performed to investigate the adulteration. RESULTS Higher maltose in GS and changing glucose to water ratio of HFCS gave high correlation with the crystal content values. In HFCS adulteration, two separate populations of protons having different T2 values were detected and T1 times were also used to determine GS adulteration. Addition of GS increased T1 while addition of HFCS increased T2, significantly. CONCLUSION The results showed that it is possible to differentiate the unadulterated and adulterated honey samples by using TD‐NMR relaxation times and crystal content values obtained by the MSE sequence. By FFC‐NMR relaxometry, not only GS addition but also the amount of GS was examined. The multivariate analysis technique of principal component analysis was able to distinguish the types of adulterants. © 2021 Society of Chemical Industry.

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Field-dependent NMR relaxometry for Food Science: Applications and perspectives

Cited by 43 publications

References 85 publications

Analysis of Extra Virgin Olive Oils from Two Italian Regions by Means of Proton Nuclear Magnetic Resonance Relaxation and Relaxometry Measurements

Analysis of Extra Virgin Olive Oils from Two Italian Regions by Means of Proton Nuclear Magnetic Resonance Relaxation and Relaxometry Measurements

Parameter Visualization of Benchtop Nuclear Magnetic Resonance Spectra toward Food Process Monitoring

Use of magic sandwich echo and fast field cycling NMR relaxometry on honey adulteration with corn syrup

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