Effect of pectin methyl esterase (PME) and CaCl2 infusion on the cell integrity of fresh-cut and frozen-thawed mangoes: An NMR relaxometry study

Kırtıl, Emrah; Sirijariyawat, Arpassorn; Ngamchuachit, Panita; Barrett, Diane M.; McCarthy, Michael J.

doi:10.1016/j.foodres.2014.10.006

Cited by 43 publications

(35 citation statements)

References 40 publications

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“…In previous studies, in order to get a detailed idea about the moisture distribution of food products having a multicompartment nature such as fresh cut and frozen thawed mangoes, gluten‐free cakes, and Pintado fish, a multiexponential approach was used for interpreting the T 2 (transverse relaxation) times. For this reason, by using inverse Laplace transformations, the decaying magnetization curve could be converted into a continuous one‐dimensional distribution of transverse magnetization, thereby obtaining a T 2 relaxation spectra .…”

Section: Resultsmentioning

confidence: 99%

“…For this reason, by using inverse Laplace transformations, the decaying magnetization curve could be converted into a continuous one‐dimensional distribution of transverse magnetization, thereby obtaining a T 2 relaxation spectra . The changes in the relaxation spectrum could be attributed to several proton‐related variations in food systems such as alteration in MC, exchange of protons between compartments, or physiological factors that may give rise to formation of new proton pools …”

Section: Resultsmentioning

confidence: 99%

“…In our study, T 2 curves yielded three distinct peaks (first peak [P1], second peak [P2], and third peak [P3]) with different T 2 (spin–spin) relaxation times and RAs as seen from Tables and . The RAs are calculated considering magnitude of signal intensity, which was related with each proton pool . And they indicated the contribution of these proton pools to the whole signal .…”

Section: Resultsmentioning

confidence: 99%

“…The RAs are calculated considering magnitude of signal intensity, which was related with each proton pool . And they indicated the contribution of these proton pools to the whole signal . Each peak represented different proton compartments indicating distinct regions in the gel network with a different moisture distribution.…”

Section: Resultsmentioning

confidence: 99%

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Effect of d‐psicose substitution on gelatin based soft candies: A TD‐NMR study

Poçan

İlhan

2019

Magnetic Reson in Chemistry

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Confectionary gels are considered as composite gel systems composed of high amount of sugar and gelling agent such as gelatin or starch. d‐Psicose is classified as a type of rare sugar, which is a C‐3 epimer of fructose and has 70% of the sweetness of sucrose with a caloric value of 0.39 kcal/g. Utilization of d‐psicose in food products is gaining particular interest due to its low caloric value. In this study, gelatin‐based soft candies were formulated, and the effect of d‐psicose substitution was explored on the quality of the products. For characterization of the soft candies, moisture content, water activity, color, hardness, and glass transition temperature of samples were investigated. X‐ray diffraction analysis was also performed to explain the crystallization tendency of jelly candies. Results showed that, the softest sample with the highest moisture content and the smallest crystallization tendency was the sample that included the highest amount of d‐psicose. Time domain (TD) NMR relaxometry experiments were also conducted on gel samples, and three distinct proton populations were observed in the relaxation spectrum for all formulations. Spin–lattice relaxation times obtained through monoexponential fitting (T1) were also obtained to explain some quality parameters.

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Section: Resultsmentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%

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Effect of d‐psicose substitution on gelatin based soft candies: A TD‐NMR study

Poçan

İlhan

2019

Magnetic Reson in Chemistry

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“…In studies conducted utilizing LF‐NMR, the description of proton relaxation is through the time constants for longitudinal T 1 and transverse relaxations T 2 , respectively. The transverse relaxation time T 2 is multiexponential and displays the presence of various water populations surrounding different macromolecules during frozen thawed mangoes (Kirtil et al, ). It is possible to explore different water populations in tissues since protons in distinct environments show unique T 2 relaxation traits.…”

Section: Introductionmentioning

confidence: 99%

Potential uses of LF‐NMR and MRI in the study of water dynamics and quality measurement of fruits and vegetables

Kamal

Cheng

Khan

et al. 2019

J Food Process Preserv

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This paper provides an overview of nondestructive imaging techniques for evaluating internal and external quality characteristics of fruits and vegetables and the future prospects of those technologies within the food industry. Low‐field nuclear magnetic resonance (LF‐NMR) and magnetic resonance imaging (MRI) are viable technologies in assessing water status, which can significantly impact the quality of fruits and vegetables' texture, tenderness, and microstructure. This review examined some of the most widely studied agricultural fruits and vegetables, described NMR/MRI techniques, and explained the benefits of their implementation in the assessment of internal quality attributes such as internal defects, water content, nutrition content, maturity, fruit firmness, and seed detection, as well as physicochemical and microbiological quality in both commercial and industrial applications. In spite of considerable developments in the quality measurement of fruits and vegetables and their products, the implementation of these techniques at an industrial level has been unsatisfactory. Practical applications This paper aimed to present a magnificent knowledge about fruit/vegetable processing and preservation techniques pertaining to quality evaluation. If the appropriate skills and the introduced tools are combined and utilized in an innovative and suitable way, a high quality of fruit/vegetable products with a high nutritional value can be achieved. This will be beneficial for both producers and customers.

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Understanding the role of d‐Allulose and soy protein addition in pectin gels

Ateş

Özvural

2020

J of Applied Polymer Sci

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D-Allulose (a monosaccharide and C3 epimer of fructose), one of the common rare sugars is getting attention due to its low caloric values. In this study, D-Allulose was used as a replacement of sucrose at different ratios (D-Allulose/ Sucrose: 35/0, 20/15, 10/25, 0/35) to formulate pectin-based soft confectionery gels. Soy protein isolate was also added to increase the protein content. Physical properties, such as hardness, moisture content, pH, and color, were measured for the gels. Higher hardness values were obtained for the soy protein containing gels due to pectin-soy protein interaction (p < 0.05). Also, higher moisture content was observed in soy protein containing gels (p < 0.05). In addition, nuclear magnetic resonance T 2 relaxation times were measured at low field ($0.5 T) to determine how the water distribution in the samples changed and to observe how D-Allulose affected the polymer-water interactions. The study also showed that the presence of D-Allulose increased the crystallization tendency (% crystallinity of 7.9) of the pectin gels. X-ray diffraction results showed the D-allulose peaks at 33.76 and 48.68 o θ. Morphologies of the gels were also examined by scanning electron microscope. Sugar type and soy protein isolate addition were found to have significant impact on the gel formulations.

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Effect of pectin methyl esterase (PME) and CaCl2 infusion on the cell integrity of fresh-cut and frozen-thawed mangoes: An NMR relaxometry study

Cited by 43 publications

References 40 publications

Effect of d‐psicose substitution on gelatin based soft candies: A TD‐NMR study

Effect of d‐psicose substitution on gelatin based soft candies: A TD‐NMR study

Potential uses of LF‐NMR and MRI in the study of water dynamics and quality measurement of fruits and vegetables

Understanding the role of d‐Allulose and soy protein addition in pectin gels

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