Hydration properties and proton exchange in aqueous sugar solutions studied by time domain nuclear magnetic resonance

Use of low-field NMR for the characterization of gels and biological tissues

“…Accordingly, LF-NMR finds interesting applications in many fields like food chemistry. For instance, Hills et al [6] explored water distribution in skimmed milk and apple, Aroulmoji et al [7] investigated the hydration properties of aqueous sugar solutions, and De'Nobili et al [8] delved pectin/alginates films for the release of ascorbic acid in agar hydrogels mimicking food materials. Moreover, LF-NMR proved to be very useful in determining the size distribution of oil droplets in oil-water emulsions [9,10], an important aspect for different kinds of edible creams like mayonnaise.…”

Volumetric and UV absorption studies on understanding the solvation behavior of polyhydroxy solutes in l-ascorbic acid(aq) solutions at T=(288.15 to 318.15)K

“…The microscopic and macroscopic studies (particularly apparent massic volumes) of sweetner-water interactions are useful to understand sweet taste chemoreception (Aroulmoji, Mathlouthi, Feruglio, Murano, & Grassi, 2012;Birch, 2002;Birch, Karim, Chavez, & Morini, 1993;Birch & Parke, 1997;Birch, Parke, Siertsema, & Westwell, 1996). The solvation characteristics of polyhydroxy compounds are key feature to understand their structural and functional properties, as well as their mechanism of taste chemoreception.…”

Hydrogen Bonding Analysis of Hydroxyl Groups in Glucose Aqueous Solutions by a Molecular Dynamics Simulation Study

“…Many studies revealed that the structure and kinetics of glucose aqueous solutions were affected due to strong hydrogen bonds, [7][8][9][10][11][12][13][14][15][16] including loss of the tetrahedral ordering typical of the bulk water, 7,8 two hydrates composition with the pentahydrate (C 6 H 12 O 6 ·5H 2 O) and the dihydrate (C 6 H 12 O 6 ·3H 2 O), 13 reduction in water translational and rotational mobility 7 and decrease of glucose translational diffusion coefficients. 16 Hydrogen bonding structure and kinetics of glucose aqueous solutions have been studied and it has been found that water and glucose clusters were formed by hydrogen bonds 17 and the hydrogen bond lifetime increased as glucose concentration increases.…”