Study on release suppression of cinnamaldehyde from κ-carrageenan gel by HR-MASNMR and pulsed field gradient NMR (PFG-NMR)

Content Provider	Scilit
Author	Yamada, Yasumasa Shizuma, Motohiro
Copyright Year	2020
Description	Journal: Food Hydrocolloids 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.
Related Links	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7347355/pdf
Ending Page	106130
Page Count	1
Starting Page	106130
ISSN	0268005X
DOI	10.1016/j.foodhyd.2020.106130
Journal	Food Hydrocolloids
Volume Number	110
Language	English
Publisher	Elsevier BV
Publisher Date	2020-07-09
Access Restriction	Open
Subject Keyword	Journal: Food Hydrocolloids Food Science and Technology Κ-carrageenan Gel Pulsed Field Gradient (pfg) Nmr
Content Type	Text
Resource Type	Article
Subject	Chemistry Chemical Engineering Food Science