Laser-raman study of solute-solvent interactions in aqueous solutions of d-fructose, d-glucose, and sucrose

Mathlouthi, Mohamed; Luu, Claudine; Meffroy-Biget, Anne Marie; Luu, Dang Vinh

doi:10.1016/s0008-6215(00)85653-0

Cited by 94 publications

(35 citation statements)

References 11 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…• around 705 cm • the band at 776 was assigned to the C-C stretching and C-H vibrations present in glucose [30,31];…”

Section: Raman Spectra Characterization and Analysismentioning

confidence: 99%

“…• at 867 and 825 cm −1 were assigned to the vibration of C-H and CH 2 [31] deformation and C-O-H bending [30]; Table 1 Percentage of other pollen grains found in the monofloral Lavandula spp. honey samples.…”

Section: Raman Spectra Characterization and Analysismentioning

confidence: 99%

“…Min-max mean ± σ CV • The peak at 979 cm −1 was due to vibration in the two anomers of fructose and glucose [30];…”

Section: Number Of Honey Samplesmentioning

confidence: 99%

See 2 more Smart Citations

Physicochemical characterization of Lavandula spp. honey with FT-Raman spectroscopy

Anjos

Santos

Paixão³

et al. 2018

Talanta

View full text Add to dashboard Cite

A B S T R A C TThis study aimed to evaluate the potential of FT-Raman spectroscopy in the prediction of the chemical composition of Lavandula spp. monofloral honey. Partial Least Squares (PLS) regression models were performed for the quantitative estimation and the results were correlated with those obtained using reference methods.Good calibration models were obtained for electrical conductivity, ash, total acidity, pH, reducing sugars, hydroxymethylfurfural (HMF), proline, diastase index, apparent sucrose, total flavonoids content and total phenol content. On the other hand, the model was less accurate for pH determination. The calibration models had high r 2 (ranging between 92.8% and 99.9%), high residual prediction deviation -RPD (ranging between 4.2 and 26.8) and low root mean square errors. These results confirm the hypothesis that FT-Raman is a useful technique for the quality control and chemical properties' evaluation of Lavandula spp honey. Its application may allow improving the efficiency, speed and cost of the current laboratory analysis.

show abstract

“…• around 705 cm • the band at 776 was assigned to the C-C stretching and C-H vibrations present in glucose [30,31];…”

Section: Raman Spectra Characterization and Analysismentioning

confidence: 99%

Section: Raman Spectra Characterization and Analysismentioning

confidence: 99%

See 1 more Smart Citation

Physicochemical characterization of Lavandula spp. honey with FT-Raman spectroscopy

Anjos

Santos

Paixão³

et al. 2018

Talanta

View full text Add to dashboard Cite

show abstract

“…196 Solute-solvent interactions interpreted in terms of hydrogen bonding of the various species have been reported for aqueous solutions of sugars. 215 Raman spectroscopic studies on solute-solvent interactions and interpretation of the effects of solvent polarity on the sweet taste of small carbohydrates and nonnutritive sweeteners are described in the section on water.…”

mentioning

confidence: 99%

Vibrational Spectroscopy of Food and Food Products

Li‐Chan¹,

Ismail²,

Sedman³

et al. 2001

Handbook of Vibrational Spectroscopy

View full text Add to dashboard Cite

Vibrational spectroscopy may be applied to the qualitative and quantitative analysis of complex food systems. Mid infrared (MIR) spectroscopy and Raman spectroscopy are valuable tools for identification and structural characterization of food components and for elucidating structure–function relation of food biopolymers such as proteins. Fourier transform infrared(FT‐IR) spectrometers and chemometrics have broadened the scope of MIR spectroscopy for quality control analysis, but such applications remain generally limited to homogeneous fluid products such as beverages, juices, fats, and oils. In contrast, near infrared (NIR) and FT‐NIR spectroscopy in conjunction with multivariate calibration techniques is becoming increasingly popular in the food industry for rapid and routine analysis of proximate composition of various foods as well as for authentication and detection of adulteration. Increasing application of Raman spectroscopy in food analysis is expected with recent developments in NIR‐FT Raman spectrometers, fibre optic sampling, and confocal Raman microscopy.

show abstract

“…Sucrose is widely reported to be a non-crystallizing solute. However, based on XRD and spectroscopic analysis, Mathalouthi et al reported short range order in concentrated sucrose solutions (36,49,50). Prelyophilization solutions containing trehalose (4% w/v) and varying concentrations (2, 4, and 8% w/v) of sucrose were cooled from RT to −40°C, held for 15 min, and warmed to the annealing temperature (−18°C).…”

Section: Trehalose Mannitol and Sucrosementioning

confidence: 99%

Influence of Crystallizing and Non-crystallizing Cosolutes on Trehalose Crystallization During Freeze-Drying

Sundaramurthi

Suryanarayanan

2010

Pharm Res

View full text Add to dashboard Cite

Using XRD and DSC, the sequential crystallization of ice, mannitol hemihydrate, and trehalose dihydrate was observed in frozen solutions. Mannitol, by readily crystallizing as a hemihydrate, accelerated trehalose dihydrate crystallization in frozen solutions. However, by remaining amorphous, sucrose completely inhibited trehalose dihydrate crystallization. Crystallization of the lyoprotectantt in the model protein formulations might have serious implications on protein stability.

show abstract

Laser-raman study of solute-solvent interactions in aqueous solutions of d-fructose, d-glucose, and sucrose

Cited by 94 publications

References 11 publications

Physicochemical characterization of Lavandula spp. honey with FT-Raman spectroscopy

Physicochemical characterization of Lavandula spp. honey with FT-Raman spectroscopy

Vibrational Spectroscopy of Food and Food Products

Influence of Crystallizing and Non-crystallizing Cosolutes on Trehalose Crystallization During Freeze-Drying

Contact Info

Product

Resources

About