Study on release suppression of cinnamaldehyde from κ-carrageenan gel by HR-MASNMR and pulsed field gradient NMR (PFG-NMR)
© 2020 Elsevier Ltd. All rights reserved..
Aiming toward the production and characterization of delicious and functional gel foods, this communication studies the flavor release from cinnamon-containing κ-carrageenan gel. Cinnamaldehyde, which provides the flavor of cinnamon, was released in a trace amount from the gel and detected by flame ionization detector gas chromatography. The retention of cinnamaldehyde in κ-carrageenan gel and the interaction between flavor and polysaccharide were investigated by high-resolution magic-angle spinning nuclear magnetic resonance (HR-MAS NMR) and pulsed-field gradient NMR (PFG NMR). The intact cinnamaldehyde in the gel was also observed by HR-MAS NMR. The relative mobility difference of the flavor and polysaccharide molecules was observed from the diffusion-ordered NMR spectrum of PFG NMR.
| Medienart: |
E-Artikel |
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| Erscheinungsjahr: |
2021 |
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| Erschienen: |
2021 |
| Enthalten in: |
Zur Gesamtaufnahme - volume:110 |
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| Enthalten in: |
Food hydrocolloids - 110(2021) vom: 01. Jan., Seite 106130 |
| Sprache: |
Englisch |
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| Beteiligte Personen: |
Yamada, Yasumasa [VerfasserIn] |
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| Links: |
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| Anmerkungen: |
Date Revised 28.09.2020 published: Print-Electronic Citation Status PubMed-not-MEDLINE |
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| doi: |
10.1016/j.foodhyd.2020.106130 |
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| funding: |
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| Förderinstitution / Projekttitel: |
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| 520 | |a Aiming toward the production and characterization of delicious and functional gel foods, this communication studies the flavor release from cinnamon-containing κ-carrageenan gel. Cinnamaldehyde, which provides the flavor of cinnamon, was released in a trace amount from the gel and detected by flame ionization detector gas chromatography. The retention of cinnamaldehyde in κ-carrageenan gel and the interaction between flavor and polysaccharide were investigated by high-resolution magic-angle spinning nuclear magnetic resonance (HR-MAS NMR) and pulsed-field gradient NMR (PFG NMR). The intact cinnamaldehyde in the gel was also observed by HR-MAS NMR. The relative mobility difference of the flavor and polysaccharide molecules was observed from the diffusion-ordered NMR spectrum of PFG NMR | ||
| 650 | 4 | |a Journal Article | |
| 650 | 4 | |a Cinnamaldehyde | |
| 650 | 4 | |a Cinnamon | |
| 650 | 4 | |a FID-GC, Flame Ionization Detector Gas Chromatography | |
| 650 | 4 | |a FPG, Fasting Plasma Glucose | |
| 650 | 4 | |a Flavor release | |
| 650 | 4 | |a HR-MAS NMR | |
| 650 | 4 | |a HR-MAS NMR, High-resolution Magic-angle Spinning Nuclear Magnetic Resonance | |
| 650 | 4 | |a HbA1c, Hemoglobin A1c | |
| 650 | 4 | |a ICP-OES, Inductivity Coupled Plasma Optical Emission Spectrometer | |
| 650 | 4 | |a PFG NMR, Pulsed-field Gradient Nuclear Magnetic Resonance | |
| 650 | 4 | |a Pulsed field gradient (PFG) NMR | |
| 650 | 4 | |a T2DM, Type 2 Diabetes Mellitus | |
| 650 | 4 | |a κ-Carrageenan gel | |
| 700 | 1 | |a Shizuma, Motohiro |e verfasserin |4 aut | |
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