NMR spectroscopy is nondestructive, noninvasive, highly reproducible, applicable to any type of sample (solid/liquid/semi-solid) and provides a selective analysis methodology for functional groups. Specific emphasis of this study has been placed on diverse applications of one and two-dimensional NMR methods in the characterization of nanoencapsulated food constituents. One- and two-dimensional NMR spectroscopies along with imaging are able to deliver a large amount of information on the molecular structure, loading content, encapsulation efficiency, optimum formulations, stoichiometry, structural sensitivity in different conditions, molecular interactions and the dynamics of molecular motions, as well as release properties of ingredients involved in nanoencapsulation systems. Other isotopes including ¹⁵N, ¹⁷O, ¹⁹F and ³¹P are less frequently assessed. The isotopic forms of ¹H and ¹☼ are the commonly considered nuclei in the analysis of food ingredients. Principally, the applied external electromagnetic field leads to the changes in the resonance frequency of the nuclei which appears as a spectrum. This technique attracts wide attention due to the quantitative determination of the molecular species. the molecular structures of edible matrices used in the food industry. It is considered as a powerful analytical tool for examining e.g. NMR spectroscopy is based on measuring the intensity of electromagnetic radiation, absorbed by active atomic nuclei, in the radiofrequency region.
Specific emphasis was placed on the recent applications of one and two-dimensional NMR methods in the characterization of nanoencapsulated food constituents. This chapter is dedicated to a brief review of NMR phenomenon along with different operating systems available for running experiments on food matrices. Nonetheless, its relatively low sensitivity can pose limitations, which are solvable by increasing the sample content and/or data acquisition times. As a superlative technique, it can be used for characterizing sensitive nanoencapsulated food ingredients and their corresponding carriers in different environments. NMR spectroscopy is nondestructive, noninvasive, highly reproducible, applicable to any type of sample (solid/liquid/gas), and a selective analysis methodology for functional groups. Enormous information is delivered by NMR ranging from the structural analysis to the details of molecular interactions and the dynamics of molecular motions. Principally, the external electromagnetic field applied leads to the changes in resonance frequency of these nuclei, which appears as a spectrum. Other isotopes, including ¹⁵N, ¹⁷O, ¹⁹F and ³¹P, are rarely assessed. This technique attracts wide attention due to the quantitative determination of molecular species. It is considered as a powerful analytical tool used by food scientists for examining the molecular structures of developed edible matrices. Nuclear magnetic resonance (NMR) spectroscopy is based on measuring the intensity of electromagnetic radiation absorbed by active atomic nuclei in the radiofrequency region.
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