Use of Solid Echo Sequence to Monitor Crystallization Kinetics of Mono and Di-Saccharides

Crystallization is an important quality parameter that can significantly affect consumer acceptability and perceived quality of the products. Especially in high sugar products, controlling crystallization is a challenge. In this study, the goal is to explain the mechanism of crystallization kinetics...

Full description

Saved in:
Bibliographic Details
Published in:Food biophysics 2021-12, Vol.16 (4), p.502-511
Main Authors: Guner, Selen, Grunin, Leonid, Sumnu, S. Gulum, Oztop, Mecit Halil
Format: Article
Language:English
Subjects:
Analytical Chemistry
Biological and Medical Physics
Biophysics
Carbohydrates
Chemistry
Chemistry and Materials Science
Crystallization
Data acquisition
Disaccharides
Food processing
Food Science
Fructose
Glucose
Hydroxyl groups
Kinetics
Lactose
Light microscopy
Moisture content
Monosaccharides
NMR
Nuclear magnetic resonance
Optical microscopy
Original Article
Quality control
Saccharides
Sucrose
Sugar
Time domain analysis
Water content
X-ray diffraction
Citations: Items that this one cites
Items that cite this one
Online Access:Get full text
Tags: Add Tag
No Tags, Be the first to tag this record!
Description
Summary:Crystallization is an important quality parameter that can significantly affect consumer acceptability and perceived quality of the products. Especially in high sugar products, controlling crystallization is a challenge. In this study, the goal is to explain the mechanism of crystallization kinetics of common simple sugars that are mostly used in food processes, namely glucose, fructose, lactose, sucrose as well as a low-calorie rare sugar, allulose. The crystallization process was monitored by Time-domain Nuclear Magnetic Resonance (NMR) techniques. Solid Echo (SE) pulse sequence was used for the measurements. Measurements were recorded as the temperature of high sugar content solutions decreased from 50 to 28 °C. The acquired data were fit to a kinetic model. The crystallization rate of disaccharides (sucrose and lactose) were found to be much faster than the monosaccharides as expected. However, the crystallization rate of glucose and fructose was much slower than their isomer, allulose. Position of the hydroxyl group, as well as mutarotation vs. crystallization reaction rate, was hypothesized to be the determinant on the crystallization behavior. The results were also supported by moisture content, optical microscopy, and X-ray diffraction analysis. Time-domain NMR by SE sequence was suggested as a practical, quick means as a quality control technique to predict crystallization rate and crystal content of high sugar products. Graphical abstract
ISSN:1557-1858
1557-1866
DOI:10.1007/s11483-021-09688-6