Sage Journals: Discover world-class research

Abstract

Near infrared (NIR) and nuclear magnetic resonance (NMR) spectroscopy studies were performed to determine the behaviour of water during an osmotic process of apple spheres in concentrated sugar solutions. The osmotic dehydration is a process of water removal from cellular structures through immersion in a hypertonic solution. Relationships between sugars and water were studied using both two-dimensional correlation, calculated on NIR spectra recorded during the process, and NIR–NMR outer product analysis (OPA). We found that there was a shift of 7nm towards higher wavelengths in the maximum absorbance of the first overtone range of the water O–H stretching, due to the increase of hydrogen bonds implicated in the binding of the sugars progressively increasing in concentration during water removal. The absorptions detected by two-dimensional correlation, using processing time as the dynamic variable, belong to the elements which have more OH free as indicated from the outer product analysis, i.e. free water at 1936 nm followed by bonded water at 1393 nm and 1518 nm and sugars at 2131 nm, respectively.

Keywords

NIR NIR-NMR sugars/water relationships 2D correlation outer product analysis water matrix osmodehydration

Get full access to this article

View all access options for this article.

References

Giangiacomo

Magee

J.B.

Birth

G.S.

and Dull

G.G.

, “Predicting concentrations of individual sugars in dry mixtures by near-infrared reflectance spectroscopy”, J. Food Sci. 46(2), 531 (1981). doi: 10.1111/j.1365–2621.1981.tb04903.x.

Dull

and Giangiacomo

, “Determination of individual simple sugars in aqueous solution by near infrared spectrophotometry”, J. Food Sci. 49(6), 1601–1603 (1984). doi: 10.1111/j.1365–2621.1984.tb12853.x.

Giangiacomo

and Dull

G.G.

, “Near infrared spectrophotometric determination of individual sugars in aqueous mixtures”, J. Food Sci. 51(3), 679–683 (1986). doi: 10.1111/j.1365–2621.1986.tb13910.x.

Giangiacomo

, “Study of water–sugar interactions at increasing sugar concentration by NIR spectroscopy.” Food Chem. 96, 371–379, (2006). doi: 10.1016/j.food-chem.2005.02.051.

Frank

H.S.

and Wen

W.Y.

, “Ion-solvent interaction. Structural aspects of ion–solvent interaction in aqueous solution: A suggested picture of water structure”, Discuss Faraday Soc. 24, 133–140 (1957). doi: 1039/DF957240133.

Buijs

and Choppin

G.R.

, “Near-infrared studies of the structure of water. Pure water”, J. Chem. Phys. 56(12), 2035–2041 (1963). doi: 10.1063/1.1734579.

Neal

J.L.

and Goring

D.A.I.

, “Volume–temperature relationships of hydrophobic and hydrophilic nonelectrolytes in water”, J. Phys. Chem. 74(3), 658–664 (1970). doi: 10.1021/j100698a030.

Mathlouthi

Luu

Meferoy-Biget

A.M.

and Luu

D.V.

, “Laser-Raman study of solute–solvent interactions in aqueous solutions of D-fructose, D-glucose and sucrose”, Carbohydr.Res. 81, 213–223 (1980). doi: 10.1016/S0008–6215(00)85653–0.

Torreggiani

and Bertolo

, “Present and future in process control and optimization of osmotic dehydration”, in Advances in Food and Nutrition Research, Vol.48, Ed by Taylor

S.L.

Elsevier Academic Press, San Diego, CA, USA, p. 173 (2004).

10.

Giangiacomo

Torreggiani

and Abbo

, “Osmotic dehydration of fruit: Part I. Sugars exchange between fruit and extracting syrups”, J. Food Process. Preserv. 11(3), 183–195 (1987). doi: 10.1111/j.1745–4549.1987.tb00046.x.

11.

Meiboom

and Gill

, “Modified spin–echo method for measuring nuclear relaxation times”, Rev. Sci. Instrum. 29, 688–691 (1958). doi: 10.1063/1.1716296.

12.

Martens

Nielsen

J.P.

and Engelsen

S.B.

, “Light scattering and light absorbance separated by extended multiplicative signal correction. Application to near-infrared transmission analysis of powder mixtures”, Anal. Chem. 75(3), 394–404 (2003). doi: 10.1021/ac020194w.

13.

Noda

, “Determination of two-dimensional correlation spectra using the hilbert transform”, Appl. Spectrosc. 54, 994–999 (2000). doi: 10.1366/0003702001950472.

14.

Rutledge

D.N.

Barros

A.S.

and Giangiacomo

, in Magnetic Resonance in Food Science, Ed by Webb

G.A.

Belton

P.S.

Gil

A.M.

and Delgadillo

The Royal Society of Chemistry, Cambridge, UK, p. 179 (2001).

15.

Barros

A.S.

Manfra

Ferreira

Cardoso

Reis

da Silva

Lopes J.A.

Degadillo

Rudledge

D.N.

and Coimbra

M.A.

, “Determination of the degree of methylesterification of pectic polysaccharides by FT-IR using an outer product PLS1 regression”, Carbohydr. Polym. 50, 85–94 (2002). doi: 10.1016/S0144–8617(02)00017–6.

16.

Iwamoto

Uozumi

and Nishinari

, “Preliminary investigation of the state of water in foods by near infrared spectroscopy”, in Proceedings of the International NIR/NIT Conference. Akademiai Kiado, Budapest, Hungary, pp. 3–12 (1987).

17.

Harrington

P.d.B.

Urbas

and Tandler

P.J.

, “Two-dimensional correlation analysis”, Chemometr. Intell. Lab. Syst. 50, 149–174 (2000). doi: 10.1016/S0169–7439(99)00062–3.

18.

Workman

and Weyer

, Pratical Guide to Interpretive Near Infrared Spectroscopy. CRC Press, Taylor & Francis Group, Boca Raton, Florida, USA (2008).

Sugars as a Perturbation of the Water Matrix

Abstract

Keywords

Get full access to this article

References