Steady-state fluorescence polarization spectroscopy as a tool to determine microviscosity and structural order in food systems

Marangoni, Alejandro G.

doi:10.1016/0963-9969(92)90027-3

Cited by 33 publications

(21 citation statements)

References 17 publications

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“…In addition, the shape of the spectra changed with time. It has been shown that the fluorescent properties of fluorophores are very sensitive to the changes of the solvent viscosity (Marangoni, 1992) and physical state. Recently, it has been reported that the shape of vitamin A excitation spectrum is correlated with the physical state of the triglycerides in the fat globules of an emulsion and the protein/fat globule interactions (Herbert et al, 2000).…”

Section: Fluorescence and Mid-infrared Spectramentioning

confidence: 99%

Investigation at the molecular level of soft cheese quality and ripening by infrared and fluorescence spectroscopies and chemometrics—relationships with rheology properties

Kulmyrzaev

Dufour

Noël³

et al. 2005

International Dairy Journal

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Section: Fluorescence and Mid-infrared Spectramentioning

confidence: 99%

Investigation at the molecular level of soft cheese quality and ripening by infrared and fluorescence spectroscopies and chemometrics—relationships with rheology properties

Kulmyrzaev

Dufour

Noël³

et al. 2005

International Dairy Journal

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“…Fluorescent properties of fluorophores are very sensitive to the changes of their environment [21]. As the 25 Salers cheeses investigated in this study exhibited relatively different rheological properties, it was assumed that their structures, and as a consequence the environments of the fluorophores, were different [14].…”

Section: Cheese Discrimination From Their Tryptophan and Vitamin A Spmentioning

confidence: 99%

“…The differences observed 616 A. Lebecque et al for vitamin A fluorescence spectra are consistent with changes of lipid structure, but the interpretation at the molecular level is more difficult. Nevertheless, it is well known that the fluorescent properties of fluorophores are very sensitive to the changes of the solvent viscosity [21]. Recently, it has been reported that the shape of the vitamin A excitation spectrum is correlated with the physical state of the triglycerides in the fat globules of an emulsion [7].…”

Section: Cheese Discrimination From Their Tryptophan and Vitamin A Spmentioning

confidence: 99%

Delineation of the texture of Salers cheese by sensory analysis and physical methods

Lebecque

Laguet

Devaux

et al. 2001

Lait

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-The 25 investigated Salers cheeses graded by the professional committee offered a large range of textures. Their texture characteristics were investigated by sensory analysis, rheological measurements and fluorescence spectroscopy. The 8 sensory attributes generated by the panel included the evaluation of mechanical, geometric and surface properties, and allowed the characterisation of the texture of the investigated cheeses. The stress values at 20% compression ranged between 0.073 and 0.290 kPa. The fluorescence spectra of protein tryptophans and vitamin A were recorded directly on the samples. Principal component analysis and canonical correlation analysis were used to evaluate the data and to investigate the relationships between the different sets of data recorded on the same cheeses. All the methods used to analyse the cheeses allowed discrimination of the samples, i.e. the obtained data constituted fingerprints of the cheeses. Moreover, strong correlations were found between the sensory attribute domain and the instrumental domains. It was also suggested that the phenomena observed at molecular and macroscopic levels were related to the texture of the cheeses.cheese / texture / sensory analysis / rheology / fluorescence Résumé -Étude de la diversité de la texture du fromage de Salers par l'analyse sensorielle et les méthodes instrumentales. Les 25 fromages de Salers étudiés, gradés par le comité professionnel, présentaient une large gamme de texture. Leurs caractéristiques de texture ont été évaluées par analyse sensorielle, mesures rhéologiques et spectroscopie de fluorescence. Les 8 descripteurs sensoriels définis par le panel permettaient l'évaluation des propriétés mécaniques, géométriques et de surface; autorisant la description de la texture des fromages étudiés. Les valeurs de la contrainte à 20 % de compression s'échelonnaient entre 0,073 et 0,290 kPa. Les spectres de fluorescence des tryptophanes des protéines et de la vitamine A ont été enregistrés directement sur les échantillons. L'analyse en

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“…Fluorescence polarization spectroscopy is a tool that can determine microviscosity of different systems through steady state or time resolved anisotropy measurements [15][16][17][18][19][20]. The polarization or anisotropy measurements reveal the average angular displacement of a probing fluorophore, which occurs between absorption and subsequent emission of a photon.…”

Section: Introductionmentioning

confidence: 99%

Fluorescence polarization and rheological studies of the poly(N-vinyl-2-pyrrolidone) hydrogels produced by UV radiation

Fechine

Barros

Alcântara

et al. 2006

Polymer

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Steady-state fluorescence polarization spectroscopy as a tool to determine microviscosity and structural order in food systems

Cited by 33 publications

References 17 publications

Investigation at the molecular level of soft cheese quality and ripening by infrared and fluorescence spectroscopies and chemometrics—relationships with rheology properties

Investigation at the molecular level of soft cheese quality and ripening by infrared and fluorescence spectroscopies and chemometrics—relationships with rheology properties

Delineation of the texture of Salers cheese by sensory analysis and physical methods

Fluorescence polarization and rheological studies of the poly(N-vinyl-2-pyrrolidone) hydrogels produced by UV radiation

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