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Recent Applications of 1H NMR Relaxometry in Food Quality...
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Recent Applications of 1H NMR Relaxometry in Food Quality and Stability Assessment

A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Food Analytical Methods".

Deadline for manuscript submissions: closed (15 December 2021) | Viewed by 2790

Special Issue Editors

Prof. Dr. Eleonora Carini

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Guest Editor
Department of Food and Drug, University of Parma, Parma, Italy
Interests: physico-chemical properties; 1H NMR relaxometry; rheology; pasta; bread; cereals; food design
Dr. Elena Curti

E-Mail Website
Guest Editor
Porto Conte Ricerche s.r.l., S.P. 55 Porto Conte-Capo Caccia, Km 8.400 Loc. Tramariglio, 07041 Alghero, SS, Italy
Interests: physico-chemical properties; 1H NMR relaxometry; MRI; bakery and dairy products
Special Issues, Collections and Topics in MDPI journals
Prof. Dr. Elena Giovanna Vittadini

E-Mail Website
Guest Editor
School of Biosciences and Veterinary Medicine, University of Camerino, Camerino, Italy
Interests: physico-chemical properties; cereals; food design

Special Issue Information

Dear Colleagues,

Interest is increasing in noninvasive, nondestructive and reliable techniques for assessing structure–quality and stability relationships in food. Food matrices can be described as complex, heterogeneous, multiphase and nonequilibrium systems, and investigating how microstructure is related to macroscopic features is of great importance for understanding their quality and stability, including during shelf-life. 1H NMR relaxometry techniques are able to describe molecular structural features and have been widely used to investigate food quality and stability, with both targeted and untargeted approaches. This Special Issue aims to collect recent and novel applications of 1H NMR relaxometry (1D and 2D time-domain NMR, and fast field cycling NMR), aiming to study proton molecular dynamics and mobility in relation to food quality and stability as well as the detection of fraud and adulteration with untargeted approaches.

Dr. Eleonora Carini
Dr. Elena Curti
Prof. Dr. Elena Giovanna Vittadini
Guest Editors

Manuscript Submission Information

Manuscripts should be submitted online at www.mdpi.com by registering and logging in to this website. Once you are registered, click here to go to the submission form. Manuscripts can be submitted until the deadline. All submissions that pass pre-check are peer-reviewed. Accepted papers will be published continuously in the journal (as soon as accepted) and will be listed together on the special issue website. Research articles, review articles as well as short communications are invited. For planned papers, a title and short abstract (about 100 words) can be sent to the Editorial Office for announcement on this website.

Submitted manuscripts should not have been published previously, nor be under consideration for publication elsewhere (except conference proceedings papers). All manuscripts are thoroughly refereed through a single-blind peer-review process. A guide for authors and other relevant information for submission of manuscripts is available on the Instructions for Authors page. Foods is an international peer-reviewed open access semimonthly journal published by MDPI.

Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 2900 CHF (Swiss Francs). Submitted papers should be well formatted and use good English. Authors may use MDPI's English editing service prior to publication or during author revisions.

Keywords

  • 1D and 2D 1H NMR relaxometry
  • time domain 1H NMR
  • low-resolution 1H NMR
  • fast field cycling NMR relaxometry
  • water status
  • quality
  • stability
  • adulteration

Published Papers (1 paper)

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Research

15 pages, 2257 KiB  
Article
Low-Field NMR Analysis of Chicken Patties Prepared with Woody Breast Meat and Implications to Meat Quality
by Xiao Sun, Jinjie You, Yan Dong, Ligen Xu, Clay J. Maynard and Casey M. Owens
Foods 2021, 10(10), 2499; https://doi.org/10.3390/foods10102499 - 18 Oct 2021
Cited by 2 | Viewed by 2095
Abstract
The scope of this paper was to investigate the effects of water distribution differences on the quality and feasibility of chicken patties supplemented with woody breast (WB). Chicken patties, containing differing amounts of WB (0%, 25%, 50%, 75%, 100%) were analyzed using low-field [...] Read more.
The scope of this paper was to investigate the effects of water distribution differences on the quality and feasibility of chicken patties supplemented with woody breast (WB). Chicken patties, containing differing amounts of WB (0%, 25%, 50%, 75%, 100%) were analyzed using low-field NMR. Quality differences between chicken patties were further evaluated by combining lipid and protein properties, fry loss (FL), color (L*, a*, b*), texture (hardness, springiness, chewiness, cohesiveness, resilience), microstructure, and sensory characteristics. The results expressed that both lipid and protein oxidation increased and immobilized water in chicken patties can be converted to free water more easily with increasing levels of WB. Additionally, the free water ratio decreased, water freedom increased, and the bound water ratio increased (p < 0.05). Fry loss, color, texture (hardness, springiness, chewiness), microstructure, and sensory (character, organization, taste) characteristics deteriorated significantly when the WB inclusion level exceeded 25%. Particularly, characteristics of texture (chewiness and character) and sensory (character and organization) decreased significantly as WB inclusion increased past 25% (p < 0.01). Furthermore, fry loss, texture, and overall microstructure partially confirmed the moisture variation of chicken patties as the potential cause of the abnormal quality. Although the experimental data expressed that mixing to 35% WB inclusion was feasible, the practical and economic impact recommends inclusion levels to not exceed 30%. Full article
(This article belongs to the Special Issue Recent Applications of 1H NMR Relaxometry in Food Quality and Stability Assessment)
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