Nuclear magnetic resonance water relaxation time changes in bananas during ripening: a new mechanism

Ribeiro, Fayene Zeferino; Marconcini, L. V.; Toledo, Ingrid Bertoni de; Azeredo, Rodrigo Bagueira de Vasconcellos; Barbosa, Lúcio L.; Colnago, Luiz Alberto

doi:10.1002/jsfa.4051

Cited by 16 publications

(15 citation statements)

References 21 publications

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“…Additionally to the use of FID and echoes amplitudes, TD-NMR analyses can be performed using diffusion coefficients measurements and longitudinal (T 1 ) and transverse (T 2 ) relaxation times [10,11]. However, T 1 are rarely used because the measurement, performed with standard inversion-recovery pulse sequence is a long experiment (tenth of minutes) when compared to rapid (few seconds) T 2 measurement obtained with Carr-Purcell-Meiboom-Gill (CPMG) pulse sequence [18].…”

Section: Accepted Manuscriptmentioning

confidence: 99%

Rapid and simultaneous relaxometric methods to study paramagnetic ion complexes in solution: An alternative to spectrophotometry

Kock

Colnago

2015

Microchemical Journal

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Section: Accepted Manuscriptmentioning

confidence: 99%

Rapid and simultaneous relaxometric methods to study paramagnetic ion complexes in solution: An alternative to spectrophotometry

Kock

Colnago

2015

Microchemical Journal

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“…The reduction of T 2 in the darker beef in comparison with the lighter ones can be explained by the lower relaxivity Fe 2+ present in deoxymyoglobin and oxymyoglobin (light red beef) to the higher relaxivity of Fe 3+ present in metmyoglobin (dark red beef). Therefore, the discrete T 2 values obtained by fitting can be used to construct a univariate calibration curve for the color parameters.…”

Section: Resultsmentioning

confidence: 96%

Prediction of beef color using time‐domain nuclear magnetic resonance (TD‐NMR) relaxometry data and multivariate analyses

Moreira

Ferrari²,

Moraes

et al. 2016

Magnetic Reson in Chemistry

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Time-domain nuclear magnetic resonance and chemometrics were used to predict color parameters, such as lightness (L*), redness (a*), and yellowness (b*) of beef (Longissimus dorsi muscle) samples. Analyzing the relaxation decays with multivariate models performed with partial least-squares regression, color quality parameters were predicted. The partial least-squares models showed low errors independent of the sample size, indicating the potentiality of the method. Minced procedure and weighing were not necessary to improve the predictive performance of the models. The reduction of transverse relaxation time (T ) measured by Carr-Purcell-Meiboom-Gill pulse sequence in darker beef in comparison with lighter ones can be explained by the lower relaxivity Fe present in deoxymyoglobin and oxymyoglobin (red beef) to the higher relaxivity of Fe present in metmyoglobin (brown beef). These results point that time-domain nuclear magnetic resonance spectroscopy can become a useful tool for quality assessment of beef cattle on bulk of the sample and through-packages, because this technique is also widely applied to measure sensorial parameters, such as flavor, juiciness and tenderness, and physicochemical parameters, cooking loss, fat and moisture content, and instrumental tenderness using Warner Bratzler shear force. Copyright © 2016 John Wiley & Sons, Ltd.

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“…According to Table 3, TD-NMR also performed well when predicting orange total pectin content. A paramagnetic ion, such as iron contained in orange juice [38], may have played an important role in achieving this outcome because it can reduce water relaxation time in some oxidation states [39]. The production of galacturonic acid (HGal) through pectin hydrolysis throughout ripening may reduce ferric ions to ferrous ions, leading to Fe 2+ solutions featuring longer water relaxation times than their Fe 3+ counterparts.…”

Section: Td-nmr Plsr Modelsmentioning

confidence: 99%

Non-invasive spectroscopic methods to estimate orange firmness, peel thickness, and total pectin content

Bizzani

Flores

Colnago

et al. 2017

Microchemical Journal

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Orange firmness, peel thickness, and total pectin content are associated with fruit quality and denote important parameters for the food industry. These attributes are usually determined through destructive methods that can be time-consuming and also unable to monitor fruit quality over time. Therefore, non-invasive methods such time-domain nuclear magnetic resonance (TD-NMR), near-infrared (NIR), and mid-infrared (MIR) spectroscopies may represent efficient alternatives to evaluate these quality attributes. In this work, partial least square regression (PLSR) models of TD-NMR relaxometry as well as NIR and MIR spectroscopic data were used to predict firmness, peel thickness, and total pectin content of fresh Valencia oranges. Principal component analyses (PCA) were applied to explain the correlations of orange ripening stage, flowering, and crop season with its physicochemical parameters. Data obtained through standard destructive methods were used to calibrate and validate the PLSR models. NIR and MIR showed the best PLSR models for orange firmness, with Pearson correlation coefficients (r) of 0.92 and 0.84 and squared errors of prediction (SEP) equal to 6.22 and 9.05 N, respectively. Orange peel thickness PLSR model was validated only by TD-NMR (r = 0.72; SEP = 0.49 mm). TD-NMR and NIR also presented potential to predict total pectin orange in orange (r = 0.76 and 0.70; SEP = 5.76% and 5.04%, respectively). Therefore, NIR presented a higher potential to predict orange firmness than MIR and TD-NMR. On the other hand, TD-NMR showed a higher prediction power concerning peel thickness than NIR and MIR. Both NIR and TD-NMR methods showed similar prediction powers for total pectin content.

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Nuclear magnetic resonance water relaxation time changes in bananas during ripening: a new mechanism

Cited by 16 publications

References 21 publications

Rapid and simultaneous relaxometric methods to study paramagnetic ion complexes in solution: An alternative to spectrophotometry

Rapid and simultaneous relaxometric methods to study paramagnetic ion complexes in solution: An alternative to spectrophotometry

Prediction of beef color using time‐domain nuclear magnetic resonance (TD‐NMR) relaxometry data and multivariate analyses

Non-invasive spectroscopic methods to estimate orange firmness, peel thickness, and total pectin content

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