Exploring the water mobility in gelatin based soft candies by means of Fast Field Cycling (FFC) Nuclear Magnetic Resonance relaxometry

Characterization of Pectin-Based Gels: A 1H Nuclear Magnetic Resonance Relaxometry Study

“…The diffusion is largely affected by the presence of the gel network and sugars, because they provide several sites for hydrogen bonds with translating water molecules to occur. This constant bonding and unbonding to the surroundings restricts the diffusion of water to a degree that is orders of magnitude below that of free water. ,, As explained before, d -allulose is not able to bind water as much as sucrose, and therefore, it is expected that d -allulose-based systems have more free water than sucrose-containing systems, as corroborated by the moisture content results (see Table ).…”

“…In fact, d -allulose is a monosaccharide and, being smaller than sucrose, is expected to increase diffusion. Also, the relative amount of bound water molecules and the fact that d -allulose is less prone to bind water molecules than sucrose will have an important role in modulating the low-frequency relaxation profile. ,, For the high-frequency range, the samples having larger amounts of d -allulose present slightly larger relaxation rates, as opposed to what was observed for lower frequencies. This relates to rotational/reorientational motion of objects having different sizes and will be discussed in more detail in the following sections.…”

“…The hardness and moisture content were measured according to the procedures reported in the previous studies. , Hardness of the soft gels was measured using a texture analyzer (Brookfield Ametek CT3, TA18 probe, Middleboro, MA, U.S.A.). The moisture content of the gel samples was measured using a vacuum oven (Daihan, Seoul, Korea) at 70 °C, where pressure was reduced to 0.1 MPa for 3 h. For samples having no SPI in their composition, the values for hardness and moisture are already presented in the previous studies. , …”

Water Dynamics in Starch Based Confectionery Products including Different Types of Sugar

“…One should also mention the works devoted to the aging of banana and spoilage of milk [ 28 ], the determination of the dynamics of virgin rape oil molecules [ 29 ], the characterization of balsamic vinegars of different aging processes [ 30 ], and the establishment of a relationship between translational diffusion coefficients and the viscosity of different kinds of oil for controlling the authenticity of oil products [ 31 ]. Furthermore, as far as sugar-containing products are considered, NMR relaxometry has recently been applied to investigate molecular properties of gelatin-based soft candies [ 32 ] in which the macroscopic properties of gelatin-based confections were correlated with water performance and provided methodological guidance on how to use the FFC NMR relaxometry to obtain a quantitative characterization of these products.…”

Water Dynamics in Whey-Protein-Based Composite Hydrogels by Means of NMR Relaxometry

“…Phenolic analysis of the fresh and withered blueberries [ 33 ], characterisation of dry cured ham [ 34 ] and differentiation of pistachio oils [ 35 ] are also among the rare studies that used FFC techniques for food science applications. One should also mention the recent works [ 36 , 37 , 38 ] devoted to cheese, eggs and gelatin products, respectively, as they include a thorough, quantitative analysis of NMR relaxometry data, showing the potential of this method for food science.…”