Journal
MOLECULES
Volume 27, Issue 22, Pages -Publisher
MDPI
DOI: 10.3390/molecules27227906
Keywords
NMR methodology; food structure; food composition
Funding
- Ri-cicloHorto Project (POR FESR Lazio 2014-2020) [T0002E0001, A0375-2020-36541 CUP: B85F21001170002]
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This review describes three different NMR-based approaches commonly used in studying foodstuffs: starting with the food of interest to obtain a comprehensive picture of composition and structure, addressing specific problems related to a given food, and developing a range of applications using a single NMR methodology to tackle common food-related challenges.
In this review, the three different NMR-based approaches usually used to study foodstuffs are described, reporting specific examples. The first approach starts with the food of interest that can be investigated using different complementary NMR methodologies to obtain a comprehensive picture of food composition and structure; another approach starts with the specific problem related to a given food (frauds, safety, traceability, geographical and botanical origin, farming methods, food processing, maturation and ageing, etc.) that can be addressed by choosing the most suitable NMR methodology; finally, it is possible to start from a single NMR methodology, developing a broad range of applications to tackle common food-related challenges and different aspects related to foods.
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