Recent advances in time domain NMR &amp; MRI sensors and their food applications

Kırtıl, Emrah; Çıkrıkcı, Sevil; McCarthy, Michael J.; Öztop, Mecit Halil

doi:10.1016/j.cofs.2017.07.005

Cited by 105 publications

(40 citation statements)

References 50 publications

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“…Low-field nuclear magnetic resonance (LF-NMR) has been widely used to study water status and distribution in food matrix on account of its noninvasiveness and fast analysis speed. 11,12 The mobility and distribution of water in muscle have a close relation to essential qualities of meat such as water holding capacity (WHC), tenderness and shear strength. 13 Heating caused a decrease in immobilized water mobility in pork meat batters due to the formation of emulsified gel and the appearance of liquid water.…”

Section: Introductionmentioning

confidence: 99%

Characterization of moisture migration of beef during refrigeration storage by low‐field NMR and its relationship to beef quality

et al. 2020

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BACKGROUND In this study, low‐field nuclear magnetic resonance (LF‐NMR) and magnetic resonance imaging (MRI) were used to investigated the moisture migration of beef during refrigeration storage, and its relationships to some physicochemical quality indicators were analyzed using partial least squares regression. RESULTS Three water components ascribed to bound water, immobilized water and free water in beef matrix were revealed by LF‐NMR relaxation results. The transverse relaxation time and peak area of immobilized water declined as storage proceeded, as a result of disruption to the microstructure revealed by scanning electron microscope images. MRI images found obvious water migration of beef during refrigeration storage, and scanning electron microscopy images revealed that the integrity of the muscle fiber bundle was destroyed. In addition, increased storage time also led to increases in pH, total volatile basic nitrogen, TBARS (thiobarbituric acid reactive substances) value, weight loss, cooking loss and b* value, and to decreases in water holding capacity (WHC), L* and a* values, and textural properties. CONCLUSION The strong correlations between water migration and the physicochemical quality changes suggested the possibility of LF‐NMR as a rapid and non‐invasive method to evaluate beef quality. © 2019 Society of Chemical Industry

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Section: Introductionmentioning

confidence: 99%

Characterization of moisture migration of beef during refrigeration storage by low‐field NMR and its relationship to beef quality

et al. 2020

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“…LF‐NMR and MRI have been utilized to observe the water dynamic processes and quality measurements in food processing and preservation (Fan & Zhang, ; Sun, ), and are now more accessible to researchers in the food industry due to easier maintenance and decreased cost. These systems are now being utilized in a broad range of food science fields including food engineering, food chemistry, packaging, and food microbiology (Kirtil, Cikrikci, McCarthy, & Oztop, ; Lin, Yang, Li, Chen, & Zhang, ; Marcone et al, ; Savorani, Khakimov, Viereck, & Engelsen, ) though, as shown in Table below, the applications of these techniques are apparently research‐based at present. Figure obviously depicts research works where LF‐NMR and MRI have successfully processed different agricultural fruit and vegetable products in recent years.…”

Section: Introductionmentioning

confidence: 99%

Potential uses of LF‐NMR and MRI in the study of water dynamics and quality measurement of fruits and vegetables

Kamal

Cheng

Khan

et al. 2019

J Food Process Preserv

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This paper provides an overview of nondestructive imaging techniques for evaluating internal and external quality characteristics of fruits and vegetables and the future prospects of those technologies within the food industry. Low‐field nuclear magnetic resonance (LF‐NMR) and magnetic resonance imaging (MRI) are viable technologies in assessing water status, which can significantly impact the quality of fruits and vegetables' texture, tenderness, and microstructure. This review examined some of the most widely studied agricultural fruits and vegetables, described NMR/MRI techniques, and explained the benefits of their implementation in the assessment of internal quality attributes such as internal defects, water content, nutrition content, maturity, fruit firmness, and seed detection, as well as physicochemical and microbiological quality in both commercial and industrial applications. In spite of considerable developments in the quality measurement of fruits and vegetables and their products, the implementation of these techniques at an industrial level has been unsatisfactory. Practical applications This paper aimed to present a magnificent knowledge about fruit/vegetable processing and preservation techniques pertaining to quality evaluation. If the appropriate skills and the introduced tools are combined and utilized in an innovative and suitable way, a high quality of fruit/vegetable products with a high nutritional value can be achieved. This will be beneficial for both producers and customers.

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“…The protons are chemically exchanged back and forth from water to macromolecules in fish meat, so that their transverse component of the magnetization vector can be measured by the spin-to-spin relaxation time (T 2 ). Different food samples have different relaxation time T 2 , and therefore the parameters of T 2 can reflect the change of physical attributes [4]. In addition, the MRI can provide visualized internal information of the food items during processing and storage [5].…”

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confidence: 99%

Effect of Different Cooking Methods on Proton Dynamics and Physicochemical Attributes in Spanish Mackerel Assessed by Low-Field NMR

Sun

Wang

et al. 2020

Foods

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The states of protons within food items are highly related to their physical attributes. In this study, the effect of cooking methods including boiling, steaming, roasting and frying on proton dynamics, physicochemical parameters and microstructure of Spanish mackerel was assessed by low-field nuclear magnetic resonance (LF-NMR) and magnetic resonance imaging (MRI) techniques. The treatment of cooking resulted in a significant reduction of proton mobility and declined freedom of protons. The state changes of protons can be monitored easily in an intuitive and non-destructive manner during various cooking process. The treatments of boiling, steaming, roasting and frying resulted in different cooking loss and similar water-holding capability. A significant increase of total carbonyl content and thiobarbituric acid reactive substances was found, while a decrease of the values for free thiols and surface hydrophobicity was observed. The analysis of circular dichroism spectroscopy and cryo-scanning electron microscopy showed significant structural change. The correlation coefficients of R cal 2 and R cv 2 from partial least squares (PLS) regression models were more than 0.980, suggesting good correlation between LF-NMR data and hardness, resilience, springiness, chewiness, gumminess, and adhesiveness. Good recoveries and a relatively small coefficient of variation (CV) were obtained from the PLS regression models, indicating good reliability and accuracy in predicting texture parameters for mackerel samples.Foods 2020, 9, 364 2 of 16 and texture characteristics. However, it is a challenge to characterize the water dynamics, protein denaturation and lipid oxidation during various thermal processes of Spanish mackerel. Therefore, it is vital to determine the effect of different cooking methods on protein and lipid state changes in Spanish mackerel. The states of protons from water, proteins, lipid and polysaccharide are highly related to fish muscle destruction and protein denaturation during thermal processes. Most of the protons coming from the water within the fish meat can be reflected through monitoring relaxation parameters by radio frequency with the low-field nuclear magnetic resonance (LF-NMR) and magnetic resonance imaging (MRI) techniques [3]. The protons are chemically exchanged back and forth from water to macromolecules in fish meat, so that their transverse component of the magnetization vector can be measured by the spin-to-spin relaxation time (T 2 ). Different food samples have different relaxation time T 2 , and therefore the parameters of T 2 can reflect the change of physical attributes [4]. In addition, the MRI can provide visualized internal information of the food items during processing and storage [5]. At present, the non-destructive LF-NMR and MRI technology has exhibited prominent superiority in assessing food proton change during various food-processing methods, such as rehydration of sea cucumbers [6], drying of surf calm and chicken [7], cooking change of striped snakehead fish, and evalua...

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Recent advances in time domain NMR & MRI sensors and their food applications

Cited by 105 publications

References 50 publications

Characterization of moisture migration of beef during refrigeration storage by low‐field NMR and its relationship to beef quality

Characterization of moisture migration of beef during refrigeration storage by low‐field NMR and its relationship to beef quality

Potential uses of LF‐NMR and MRI in the study of water dynamics and quality measurement of fruits and vegetables

Effect of Different Cooking Methods on Proton Dynamics and Physicochemical Attributes in Spanish Mackerel Assessed by Low-Field NMR

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