The Use of Time Domain NMR in Food Analysis: A Review

Author(s): Giuseppe Acri*, Carlo Sansotta, Elisa V. Ruello, Lucia Denaro, Francesca M. Salmeri, Barbara Testagrossa

Journal Name: Current Nutrition & Food Science

Volume 17 , Issue 6 , 2021


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Abstract:

In this review, we focus on the recent developments in the Time Domain Nuclear Magnetic Resonance (TD-NMR). The Introduction section describes the methods usually adopted for the assessment of food quality, whereas the second paragraph illustrates the basic physical principles of the TD-NMR technique. In the third section, we discuss the principal application of the TDNMR method in food science. In fact, in the last decades, TD-NMR has become one of the most efficient and advanced techniques for the analysis of food products. In TD-NMR technique, the proton relaxation (transversal relaxation, T2) is monitored, providing information about the mobility of the nuclei. TD-NMR is principally used for monitoring the fat composition of food products, which represents a crucial parameter to be considered for controlling the food properties and improving its quality. This paper will present a summary of the most important applications of low field TD-NMR technique in food science and the results of the most important researches.

Keywords: Nuclear magnetic resonance, TD-NMR, food quality, food science, proton relaxation, food products.

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Article Details

VOLUME: 17
ISSUE: 6
Year: 2021
Published on: 26 November, 2020
Page: [558 - 565]
Pages: 8
DOI: 10.2174/1573401316999201126212143
Price: $65

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