Time Domain (TD) Proton NMR Analysis of the Oxidative Safety and Quality of Lipid-Rich Foods

Abstract

Food safety monitoring is highly important due to the generation of unhealthy components within many food products during harvesting, processing, storage, transportation and cooking. Current technologies for food safety analysis often require sample extraction and the modification of the complex chemical and morphological structures of foods, and are either time consuming, have insufficient component resolution or require costly and complex instrumentation. In addition to the detection of unhealthy chemical toxins and microbes, food safety needs further developments in (a) monitoring the optimal nutritional compositions in many different food categories and (b) minimizing the potential chemical changes of food components into unhealthy products at different stages from food production until digestion. Here, we review an efficient methodology for overcoming the present analytical limitations of monitoring a food’s composition, with an emphasis on oxidized food components, such as polyunsaturated fatty acids, in complex structures, including food emulsions, using compact instruments for simple real-time analysis. An intelligent low-field proton NMR as a time domain (TD) NMR relaxation sensor technology for the monitoring of T2 (spin-spin) and T1 (spin-lattice) energy relaxation times is reviewed to support decision-making by producers, retailers and consumers in regard to food safety and nutritional value during production, shipping, storage and consumption.

Positive effects of thermosonication in Jamun fruit dairy dessert processing

“…The distribution of the longitudinal relaxation domains shows the relaxation of the aqueous phase of the samples being inversely proportional to the viscosity of the systems [37] . Therefore, the TS samples have slightly lower viscosities than the HTST sample.…”

Revealing the Adverse Impact of Additive Carbon Material on Microorganisms and Its Implications for Biogas Yields: A Critical Review

“…It can provide information on the distribution of carbon species in biochar, including the types of functional groups, the degree of aromaticity, and the extent of crosslinking (spatial distribution) [182]. However, NMR has some limitations, including the fact that it is a relatively expensive and time-consuming technique that requires specialized equipment [183].…”

Semi-Autonomic AI LF-NMR Sensor for Industrial Prediction of Edible Oil Oxidation Status

“…An important material characterization is the self-diffusion coefficient, D, that is determined by the 1 H LF-NMR pulsed-field gradient spin echo (PFGSE) method [ 38 ], which is well accepted for characterizing 1 H mobility based on the chemical and physical status of edible oil with fatty acids and esters [ 39 , 40 ]. Using D values of intact LSO and thermal oxidized samples, the pattern of mobility changes occurring during LSO oxidation could be monitored with a very good correlation between coefficient D and conventional wet chemistry standard tests of oil oxidation based on PV, p -AV, and TOTOX [ 41 ].…”