{"title":"利用质子低频核磁共振(LF-NMR)揭示不同食物基质中的微观结构和水行为:具体看1H-LF-NMR结果解释","authors":"Audrey Gilbert, Sylvie L. Turgeon","doi":"10.1016/j.foodhyd.2025.111974","DOIUrl":null,"url":null,"abstract":"<div><div>Low-frequency NMR on proton (<sup>1</sup>H-LF-NMR) has become a method of choice to study water mobility in food matrices. It has been applied on matrices varying in complexity such as sucrose solutions and complex hydrocolloid mixed systems. Measurements of spin-spin relaxation time (T<sub>2</sub>) using Carr-Purcell-Meiboom-Gill scan sequences are often used to study hydrated matrices with long relaxation times (>1ms). Studies reported 1 to 4 water populations among which “bound water”, bulk water from serum, and separated water (sedimentation, syneresis).</div><div>Experiments from our team on different food systems and results from the literature will be used to demonstrate how <sup>1</sup>H-LF-NMR can probe food microstructure and the care needed to avoid artifacts. Examples were taken among fermented milk, mixed polysaccharides, mixed protein-polysaccharide systems and legume purée. Water mobility shows similar patterns between these different matrices even though their type (suspension, gel, …), composition and microstructure are different in nature. For instance, in yogurt formulations the serum water mobility correlated with network heterogeneity. The serum water often gets most of the attention in studies as it can be affected by serum solutes, serum viscosity, and gel microstructure (porosity, macromolecular density). However, water mobility was also able to detect and quantify spontaneous serum separation or to detect microstructural heterogeneity due to segregative interactions.</div><div><sup>1</sup>H-LF-NMR when combined with other methods used for microstructure characterization allows to probe water interactions in both model and complex food systems. By revealing water interactions in food matrices, this method is a powerful, simple, and non-destructive tool to inform on macromolecular interactions and their organization.</div></div>","PeriodicalId":320,"journal":{"name":"Food Hydrocolloids","volume":"172 ","pages":"Article 111974"},"PeriodicalIF":11.0000,"publicationDate":"2025-09-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"Unraveling microstructure and water behavior in diverse food matrices using low-frequency NMR (LF-NMR) on proton: a specific look at 1H-LF-NMR results interpretation\",\"authors\":\"Audrey Gilbert, Sylvie L. Turgeon\",\"doi\":\"10.1016/j.foodhyd.2025.111974\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"<div><div>Low-frequency NMR on proton (<sup>1</sup>H-LF-NMR) has become a method of choice to study water mobility in food matrices. It has been applied on matrices varying in complexity such as sucrose solutions and complex hydrocolloid mixed systems. Measurements of spin-spin relaxation time (T<sub>2</sub>) using Carr-Purcell-Meiboom-Gill scan sequences are often used to study hydrated matrices with long relaxation times (>1ms). Studies reported 1 to 4 water populations among which “bound water”, bulk water from serum, and separated water (sedimentation, syneresis).</div><div>Experiments from our team on different food systems and results from the literature will be used to demonstrate how <sup>1</sup>H-LF-NMR can probe food microstructure and the care needed to avoid artifacts. Examples were taken among fermented milk, mixed polysaccharides, mixed protein-polysaccharide systems and legume purée. Water mobility shows similar patterns between these different matrices even though their type (suspension, gel, …), composition and microstructure are different in nature. For instance, in yogurt formulations the serum water mobility correlated with network heterogeneity. The serum water often gets most of the attention in studies as it can be affected by serum solutes, serum viscosity, and gel microstructure (porosity, macromolecular density). However, water mobility was also able to detect and quantify spontaneous serum separation or to detect microstructural heterogeneity due to segregative interactions.</div><div><sup>1</sup>H-LF-NMR when combined with other methods used for microstructure characterization allows to probe water interactions in both model and complex food systems. By revealing water interactions in food matrices, this method is a powerful, simple, and non-destructive tool to inform on macromolecular interactions and their organization.</div></div>\",\"PeriodicalId\":320,\"journal\":{\"name\":\"Food Hydrocolloids\",\"volume\":\"172 \",\"pages\":\"Article 111974\"},\"PeriodicalIF\":11.0000,\"publicationDate\":\"2025-09-17\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Food Hydrocolloids\",\"FirstCategoryId\":\"97\",\"ListUrlMain\":\"https://www.sciencedirect.com/science/article/pii/S0268005X25009348\",\"RegionNum\":1,\"RegionCategory\":\"农林科学\",\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q1\",\"JCRName\":\"CHEMISTRY, APPLIED\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Food Hydrocolloids","FirstCategoryId":"97","ListUrlMain":"https://www.sciencedirect.com/science/article/pii/S0268005X25009348","RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q1","JCRName":"CHEMISTRY, APPLIED","Score":null,"Total":0}
Unraveling microstructure and water behavior in diverse food matrices using low-frequency NMR (LF-NMR) on proton: a specific look at 1H-LF-NMR results interpretation
Low-frequency NMR on proton (1H-LF-NMR) has become a method of choice to study water mobility in food matrices. It has been applied on matrices varying in complexity such as sucrose solutions and complex hydrocolloid mixed systems. Measurements of spin-spin relaxation time (T2) using Carr-Purcell-Meiboom-Gill scan sequences are often used to study hydrated matrices with long relaxation times (>1ms). Studies reported 1 to 4 water populations among which “bound water”, bulk water from serum, and separated water (sedimentation, syneresis).
Experiments from our team on different food systems and results from the literature will be used to demonstrate how 1H-LF-NMR can probe food microstructure and the care needed to avoid artifacts. Examples were taken among fermented milk, mixed polysaccharides, mixed protein-polysaccharide systems and legume purée. Water mobility shows similar patterns between these different matrices even though their type (suspension, gel, …), composition and microstructure are different in nature. For instance, in yogurt formulations the serum water mobility correlated with network heterogeneity. The serum water often gets most of the attention in studies as it can be affected by serum solutes, serum viscosity, and gel microstructure (porosity, macromolecular density). However, water mobility was also able to detect and quantify spontaneous serum separation or to detect microstructural heterogeneity due to segregative interactions.
1H-LF-NMR when combined with other methods used for microstructure characterization allows to probe water interactions in both model and complex food systems. By revealing water interactions in food matrices, this method is a powerful, simple, and non-destructive tool to inform on macromolecular interactions and their organization.
期刊介绍:
Food Hydrocolloids publishes original and innovative research focused on the characterization, functional properties, and applications of hydrocolloid materials used in food products. These hydrocolloids, defined as polysaccharides and proteins of commercial importance, are added to control aspects such as texture, stability, rheology, and sensory properties. The research's primary emphasis should be on the hydrocolloids themselves, with thorough descriptions of their source, nature, and physicochemical characteristics. Manuscripts are expected to clearly outline specific aims and objectives, include a fundamental discussion of research findings at the molecular level, and address the significance of the results. Studies on hydrocolloids in complex formulations should concentrate on their overall properties and mechanisms of action, while simple formulation development studies may not be considered for publication.
The main areas of interest are:
-Chemical and physicochemical characterisation
Thermal properties including glass transitions and conformational changes-
Rheological properties including viscosity, viscoelastic properties and gelation behaviour-
The influence on organoleptic properties-
Interfacial properties including stabilisation of dispersions, emulsions and foams-
Film forming properties with application to edible films and active packaging-
Encapsulation and controlled release of active compounds-
The influence on health including their role as dietary fibre-
Manipulation of hydrocolloid structure and functionality through chemical, biochemical and physical processes-
New hydrocolloids and hydrocolloid sources of commercial potential.
The Journal also publishes Review articles that provide an overview of the latest developments in topics of specific interest to researchers in this field of activity.