Comparison of fourier transform mid infrared spectroscopy and near infrared reflectance spectroscopy with differential scanning calorimetry for the study of the staling of bread

Abstract

ABSTRACT

Use of Multivariate Analysis of MIR Spectra to Study Bread Staling

“…33 The modification with ageing of the absorption values in this spectral region, which consists in the variation of the relative intensities of overlapped bands at ~ 1000 cm -1 , has already been observed by other authors that ascribed it to the progressive ordering of the amylopectin polymer present in bread. 15,19,20,34 This observation suggests that, consistently with previous interpretations, the main structural variations that are evidenced by the analysis of the whole MIR spectrum can be related to the retrogradation process. However, also water-related variations, i.e., drying and water redistribution, have an influence on the measured spectra.…”

“…In order to improve its durability, many authors have studied the process of bread staling, 5,6 by means of different techniques: X-ray diffraction, 7,8 Nuclear Magnetic Resonance, 9,10 Differential Scanning Calorimetry, 1,4.11-15 texture measurements, 5,7,13,16 dynamic mechanical thermal analysis, 8 polarizedlight microscopy observations, 17 measurements of various types of mechanical and rheological parameters, 18 sometimes accompanied by sensory evaluation carried out by a group of panelists. 5,12,13 Among others, also middle and near infrared spectroscopy (MIR and NIR) have been used to study the bread staling process, 15,16,19,20 proving the effectiveness of these techniques to this aim. In particular, MIR seems to be valuable in following the molecular conformational changes, since the band shape reflects the degree of ordering that is present in the system, while NIR reflects both chemical and physical aspects, but mainly the changes of hydrogen bonding in the starch crystalline network.…”

“…This kind of signal treatments has already been employed in the bread staling process study, particularly to follow the change with time of the ratio between the absorbance at 1019 and 1037 cm -1 , where two bands connected to the staling process are located. 15,19,20,26 This kind of data treatment may result quite laborious, since it is based on many adjustable parameters, with the risk of diminishing the objectivity of the results. For this reason, in the present work an alternative approach for the study of the staling process by MIR spectroscopy, based on the use of principal component scores, has been evaluated.…”

Formulation and investigation of crushed puffed rice-chitosan-HPMC based polymeric blends as carrier for sustained stomach specific drug delivery of piroxicam using 3(2) Taguchi mathematical design studies

“…Sharp and broad peak intensity at 2927.16 cm -1 represents to the CH2 deformation having medium absorption peak. Broad and sharp peak intensity at 1649.58 cm -1 represents to the alkene (C=C) having medium peak intensity and also represents the tightly bound water adsorbed in the region of starch which was reported by (Santha et al, 1990;Wilson et al, 1991). Absorption peak intensity at 1412.57 cm -1 corresponds the C-O-O stretching and CH2 bending.…”

Crushed Puffed Rice-HPMC-Chitosan based Single-Unit Hydro-dynamically Balanced System for the Sustained Stomach Specific Delivery of Metoprolol Succinate

“…Sharp and broad peak intensity at 2927.16 cm -1 corresponds to the CH 2 deformation having medium absorption intensity. Broad and sharp peak intensity at 1649.58 cm -1 corresponds to the alkene (C=C) having medium peak intensity which represents the tightly bound water adsorbed in the region of starch (Santha et al, 1990;Wilson et al, 1991). The peak intensity at 1412.57 cm -1 represents the C-O-O stretch, CH2 bending.…”