A review on nuclear Overhauser enhancement (NOE) and rotating-frame Overhauser effect (ROE) NMR techniques in food science: basic principles and applications

Publication date: Available online 5 February 2019Source: Trends in Food Science & TechnologyAuthor(s): Ali Sedaghat Doost, Marzieh Akbari, Christian V. Stevens, Arima Diah Setiowati, Paul Van der MeerenBackgroundThe characterization of the original chemical structure and induced changes of micro- and macro-molecules using analytical techniques with concise and detailed outcomes is potentially one of the major challenges for food scientists. To this end, the non-invasive nuclear magnetic resonance (NMR) technique can play a significant role through employment of different NMR methods. The Nuclear Overhauser effect (NOE) and rotating-frame Overhauser effect (ROE) techniques are powerful NMR methods that have attracted great interest because they provide precise information about the three dimensional spatial structure of the molecules, as well as about possible chemical reactions and interactions.Scope and approachIn this article, we reviewed the basic principles as well as applications of two NMR techniques: Nuclear Overhauser effect spectroscopy (NOESY) and rotating-frame Overhauser effect spectroscopy (ROESY). Hereby, we focused mainly on the applications and importance of these techniques in food science research. Both the structural (configuration and conformation) changes and the complexes formed by interacting compounds could be better studied using these techniques.Key findings and conclusions: The inter- and intra-molecular interactions within food-based ingredient mi...
Source: Trends in Food Science and Technology - Category: Food Science Source Type: research