Proton NMR transverse relaxation measurements to study water dynamic states and age-related changes in Mozzarella di Bufala Campana cheese

Gianferri, Raffaella; D’Aiuto, Virginia; Curini, Roberta; Delfini, Maurizio; Brosio, E.

doi:10.1016/j.foodchem.2007.01.005

Cited by 54 publications

(27 citation statements)

References 21 publications

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“…A bi-exponential decay relaxation curve was observed and each component was attributed to the water expelled from the gel and to the water confined in the shrunk gel, respectively. Three water relaxation components have been identified in Mozzarella cheese, one for serum water, the water accumulated in the large open channels of the protein network, one for the water inside meshes of the casein gel-like network, and one for water trapped within the casein matrix [63]. A decrease in the T 2 from the serum was observed during aging, attributed to a change in the microstructure of the cheese, induced by the rearrangement of the protein network.…”

Section: P T P T Obs + =mentioning

confidence: 98%

Investigations of food colloids by NMR and MRI

Mariette¹

2009

Current Opinion in Colloid & Interface Science

118

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Since the publication of the ISO method for measurement of solid fat content using NMR relaxation at low field, the application of this technique to the characterisation of food composition and food structure on several length scales has expanded considerably.Improvements in the electronic and computational specifications of NMR spectrometers and the use of more sophisticated signal processing methods have led to several new applications, and NMR, previously recognized as a powerful technique to provide information regarding composition, is now widely used for microstructural investigations. Moreover, MRI applications have in recent years been extended from the medical field to food science and this has opened up new opportunities for the understanding of food. We examine here recent developments in these techniques, including NMR relaxation, multidimensional NMR relaxation, diffusion NMR and MRI.

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Section: P T P T Obs + =mentioning

confidence: 98%

Investigations of food colloids by NMR and MRI

Mariette¹

2009

Current Opinion in Colloid & Interface Science

118

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“…; Raffo ; Gianferri et al . ). Nevertheless, few studies focused on the moisture transformation during hot‐air drying processes.…”

Section: Introductionmentioning

confidence: 97%

“…One of the major benefit is it does not need any pretreatment for food samples. Such technology has been applied in several foods such as banana, fruits, meat and mozzarella cheese (Brown et al 2000;Raffo 2005;Gianferri et al 2007). Nevertheless, few studies focused on the moisture transformation during hot-air drying processes.…”

Section: Introductionmentioning

confidence: 99%

Characterization of Moisture Transformation and Distribution in Mushroom (Lentinus edodes) During Hot-Air Drying

Guo

Yao

et al. 2016

Journal of Food Processing and Preservation

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Dehydration is widely used for shelf‐life extension of mushrooms. We examined the moisture distribution and transformation mechanism in mushrooms (Lentinus edodes) during process with six different hot‐air drying methods, including isothermal drying, uniform rise drying, nonuniform rise drying, uniform intermittent drying, nonuniform intermittent drying and combined drying. Nuclear magnetic resonance and 2D proton density imaging were used to analyze moisture transformation and distribution during the whole drying processes. The results showed that freezable and nonfreezable moisture were active while bound moisture was stable during drying processes. The key step to improve drying efficiency is to accelerate moisture transform from nonfreezable moisture status into freezable status. Combined drying was finally selected as the best treatment due to the observed homogeneous moisture distribution and its positive effect on mushroom's sensory quality. Practical Application Moisture content and status (free water and hydroxyl bond water) are the key parameters that affect the dehydrated foods such as dehydrated mushroom. As known, hot‐air drying is commonly used in the dehydrated mushroom process, including isothermal drying (ID), combined drying (CD), etc. It is very critical to find out the difference in dehydration mechanism of the mentioned methods, and make clear how these mechanisms finally affect the moisture content and status of mushroom, and find out the principle that water transformation mechanism. Because these mechanisms may also affect the drying efficiency, finally affect the quality of dehydrated mushroom. So the present research focus on the details that happened during drying process use NMR and 2D proton density imaging, especially the moisture distribution and transformation mechanism, by which we hope to give the industry a basic guidance while face different hot‐air drying methods and different product requirements.

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“…To a first reasonable approximation, the 2 populations of T 2 observed with fat suppression (Figure 2, Tables 1 and 2) can be directly correlated to different water partitioning within the cheese block, assuming that incomplete fat saturation is considered negligible. In fact, it should be noted that even if most of the fat signal has been suppressed by the specific MRI sequence, the residual fat signal (≈18%) is superimposed on the 2P (T 2 ≈ 35 ms; Chaland et al, 2000;Gianferri et al, 2007a). By comparing cheeses with different fat contents, we estimated that this bias was not likely to interfere with the final discriminative power of the technique because the residual fat signal, even for high fat content cheeses, is responsible for only a negligible percentage of the area fraction.…”

Section: Influence Of Fat and Moisture Content On T 2 Distribution Ofmentioning

confidence: 99%

“…The slow diffusive exchange condition is described by Eq. [1] (Hills et al, 1990;Gianferri et al, 2007a):…”

Section: Multi-exponential Relaxation Chemical and Diffusive Exchanmentioning

confidence: 99%

A new magnetic resonance imaging approach for discriminating Sardinian sheep milk cheese made from heat-treated or raw milk

Mulas¹,

Roggio²,

Uzzau³

et al. 2013

Journal of Dairy Science

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The evaluation of milk heat treatment on dairy products via reliable analytical methods is a challenging issue that involves both industrial and fundamental research. We describe a new magnetic resonance imaging (MRI) protocol for discriminating Sardinian sheep milk cheese originating from heat-treated or raw milk. Thirty-six samples (18 pecorino cheeses manufactured from heat-treated milk and 18 Fiore Sardo cheeses made from raw milk) were investigated by means of MRI and bi-exponential signal decay analysis. The protocol is capable of discerning cheeses by virtue of the different distribution of the transversal (T2) relaxation time constant. Cheeses from heat-treated milk showed a significantly higher area fraction (≈70-80%), corresponding to the fast relaxing water protons (T2 ≈ 9 ms), compared with raw milk cheeses, whereas the opposite was observed for the long T2 (T2 ≈ 35 ms) proton population. The MRI protocol described is rapid and nondestructive, and it provides statistically significant discrimination between ewe milk cheeses made from heat-treated and raw milk.

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Proton NMR transverse relaxation measurements to study water dynamic states and age-related changes in Mozzarella di Bufala Campana cheese

Cited by 54 publications

References 21 publications

Investigations of food colloids by NMR and MRI

Investigations of food colloids by NMR and MRI

Characterization of Moisture Transformation and Distribution in Mushroom (Lentinus edodes) During Hot-Air Drying

A new magnetic resonance imaging approach for discriminating Sardinian sheep milk cheese made from heat-treated or raw milk

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