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<p>This study applies low-field nuclear magnetic resonance (LF-NMR) to compare self-dissolution and forced (vortex-assisted) dissolution behaviors of food powders, including sugars (glucose, fructose, sucrose) and complex matrices (instant coffee, apple juice, and skim milk powders). The results revealed that for sugar solutions, T<sub>2b</sub> values decreased during self-dissolution, reflecting the formation of fewer but stronger hydrogen bonds: glucose (744–1382 ms), fructose (858–1747 ms), and sucrose (794–1406 ms). Dissolution percentages revealed glucose dissolved fastest (48–75%), followed by fructose (70–81%) and sucrose (61–79%). Forced dissolution accelerated hydration and homogenized proton mobility across all powders, while self-dissolution revealed broader T<sub>2</sub> distributions, indicating heterogeneous hydration and slower solubilization. In complex matrices, instant coffee exhibited T<sub>2b</sub> ranges of 15–209 ms under self-dissolution, apple juice powder showed rapid initial hydration with stable T<sub>2b</sub> values, and skim milk powder demonstrated time-dependent shifts in T<sub>2</sub> reflecting water migration between free and bound states. This non-destructive, time-resolved LF-NMR approach provides mechanistic insights into hydrogen bonding, water mobility, and solubilization kinetics that are not visually detectable, informing formulation optimization and processing strategies for food, pharmaceutical, and chemical powders.</p>

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Low-field NMR as a tool to differentiate self- and forced-dissolution mechanisms in food powders

  • 期刊论文

  • 发表日期：

    2026年2月19日

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  • Ali Asghari,
  • Sara Aghajanzadeh,
  • Afroza Sultana,
  • Seddik Khalloufi

摘要

This study applies low-field nuclear magnetic resonance (LF-NMR) to compare self-dissolution and forced (vortex-assisted) dissolution behaviors of food powders, including sugars (glucose, fructose, sucrose) and complex matrices (instant coffee, apple juice, and skim milk powders). The results revealed that for sugar solutions, T2b values decreased during self-dissolution, reflecting the formation of fewer but stronger hydrogen bonds: glucose (744–1382 ms), fructose (858–1747 ms), and sucrose (794–1406 ms). Dissolution percentages revealed glucose dissolved fastest (48–75%), followed by fructose (70–81%) and sucrose (61–79%). Forced dissolution accelerated hydration and homogenized proton mobility across all powders, while self-dissolution revealed broader T2 distributions, indicating heterogeneous hydration and slower solubilization. In complex matrices, instant coffee exhibited T2b ranges of 15–209 ms under self-dissolution, apple juice powder showed rapid initial hydration with stable T2b values, and skim milk powder demonstrated time-dependent shifts in T2 reflecting water migration between free and bound states. This non-destructive, time-resolved LF-NMR approach provides mechanistic insights into hydrogen bonding, water mobility, and solubilization kinetics that are not visually detectable, informing formulation optimization and processing strategies for food, pharmaceutical, and chemical powders.