NMR Spectroscopy in Food Analysis

Abstract

During the last two decades, the use of NMR spectroscopy for the characterization and analysis of food materials has flourished, and this trend continues to increase today. Currently, there exists no book that fulfils specifically the needs of food scientists that are interested in adding or expanding the use of NMR spectroscopy in their arsenal of food analysis techniques. Current books and monographs are rather addressed to experienced researchers in food analysis providing new information in the field. This book, written by acknowledged experts in the field, fills the gap by offering a day to day NMR guide for the food scientist, affording not only the basic theoretical aspects of NMR spectroscopy, but also practical information on sample preparation, experimental conditions and data analysis. Current developments in the field covered in this book are the availability of solid state NMR experiments such as CP/MAS and more importantly HR-MAS NMR for the analysis of semisolid foods, and the increasing use of chemometrics to analyze NMR data in food metabonomics. Moreover, this book contains an up to date discussion of MRI in food analysis including topics such as food processing and natural changes in food such as ripening. The book is a compact and complete source of information for food scientists who wish to apply methodologies based on NMR spectroscopy in food analysis. It contains information so far scattered in the primary literature, in NMR treatises and food analysis books, in a concise format that makes it appealing to food scientists who have no or minimal experience in magnetic resonance techniques. The inclusion of practical information about NMR instrumentation, experiment setup, acquisition and spectral analysis for the study of different food categories make this book a hands-on manual for food scientists wishing to implement novel NMR spectroscopy-based analytical techniques in their field.

On-chip detection and quantification of soap as an adulterant in milk employing electrical impedance spectroscopy

“…Apart from the above mentioned approaches, there are several other new techniques which have emerged as suitable candidates for the applications of food quality assessment. These include nuclear magnetic resonance (NMR) spectroscopy which can be used to determine the internal bruising and ripeness of fruit and vegetables [43,44]. Alternatively, optical spectroscopy techniques such as FT-IR, NIR, UV-Vis and electrical spectroscopy techniques such as EIS, electrochemical impedance spectroscopy and electrical impedance tomography techniques can be employed to detect toxic and carcinogenic adulterants in foods [13][14][15][16][17][18][19][20][21][45][46][47][48][49][50][51][52][53].…”

Identification of critical control points for safety management of production of frozen fish

“…Теоретична база для прогнозування та регулювання показників якості та безпечності харчових продуктів представлено в працях вітчизняних та зарубіжних вчених [4][5][6][7], які присвячені вивченню поведінки вологи у харчових продуктах, як модельних системах з використанням метода ЯМР-радіоспектроскопії шляхом визначення кількісного та якісного складу води та її розчинів в харчових системах, що є науковим внеском у теорію колоїдних систем. Установленими даними підтверджено чутливість даного методу до технологічних прийомів обробки харчових продуктів та сировини, а також до умов зберігання.…”

TD‐NMR to understand water‐binding food properties

“…Due to the fact that many foods are proton-rich (with protons originating from water, fat, carbohydrates, and proteins) and carbon-rich (originating from fat, carbohydrates, and proteins), 1 H and 13 C NMR have become the most common type of NMR in food analysis. [1][2][3] NMR is used in a wide range of applications, included in the fields of food microbiology, food chemistry, food engineering and food packaging (see Table 1) [4][5][6][7][8][9][10][11][12][13][14][15][16][17][18][19][20][21][22][23] . Table 1 shows the multiple applications of NMR in food science.…”