Recent developments in applications of MRI techniques for foods and agricultural produce—an overview

Patel, Krishna Kumar; Khan, Mohammad Ali; Kar, Abhijit

doi:10.1007/s13197-012-0917-3

Cited by 65 publications

(31 citation statements)

References 126 publications

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“…Moreover, a detailed discussion on the fundamentals of MRI was provided in the study of food materials (Van As & Van Duynhoven, 2013). In a review by Patel, Khan, and Kar (2015) the potential and detailed description of each component of MRI system in agricultural fruits and vegetables for the assessment of maturity and quality parameters.…”

Section: Mrimentioning

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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Section: Mrimentioning

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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“…However, low-field NMR (LF-NMR) and magnetic resonance imaging (MRI) techniques have more advantages in decreasing cost, saving time, and reducing damage to samples compared with the above instruments [4,10,11]. In addition, LF-NMR and MRI are able to assess the quality changes by providing the distribution as well as structural information of protons from water and lipid [12][13][14].…”

Section: Introductionmentioning

confidence: 99%

“…Half-smooth tongue sole (HTS, Cynoglossus semilaevis Günther) is rich in high-quality protein and polyunsaturated free fatty acids, and is emerging as one of the most valuable marine aquatic species in Northern China [12]. With the development of electronic commerce, the convenient and fast consumption mode is pursued by residents, and fresh fish fillets will become a main marketing form of fish products [1].…”

Section: Introductionmentioning

confidence: 99%

Low-Field NMR and MRI to Analyze the Effect of Edible Coating Incorporated with MAP on Qualities of Half-Smooth Tongue Sole (Cynoglossus Semilaevis Günther) Fillets during Refrigerated Storage

Shen

Liu

et al. 2018

Applied Sciences

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Featured Application: The monitoring of quality characteristics of Half-smooth tongue sole (HTS, Cynoglossus semilaevis Günther) is essential during refrigerated period based on the edible coating incorporated with MAP treatment, which has not displayed in the previous literatures. Meanwhile, the low-field nuclear magnetic resonance (LF-NMR) and magnetic resonance imaging (MRI) technology has a potential development to assess the quality of aquatic products, which is applied to assess the water distribution and migration of HTS fillets during 24-day storage. This study demonstrate that results of LF-NMR and MRI have the close connection with the physicochemical parameter of HTS fillets and can be applied to monitor water migration in a noninvasive and fast way.Abstract: Nondestructive and fast measurement and characterization of fish is highly desired during various processing treatments. This research investigated the effectiveness of low field LF-NMR and MRI as fast monitoring techniques to estimate the qualities of half-smooth tongue sole fillets treated with edible coating combined with modified atmosphere packaging during refrigeration. T 2 relaxation spectra showed three peaks representing bound water (T 21 ), immobile water (T 22 ), and free water (T 23 ), respectively. pT 22 accounted for the largest proportion of three types of water, followed by pT 23 . The weighted MRI provided the internal structure information associated with different samples, indicting the combination of edible coating and MAP (70% CO 2 + 30% N 2 ) is the best performance in the maintenance of qualities and freshness of HTS fillets. All results demonstrated that the combination of LF-NMR and MRI as fast and nondestructive methods have great potential to monitor qualities deterioration and predict shelf life in of HTS fillets during refrigerated storage.

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“…Moreover, magnetic resonance imaging (MRI), the other type of NMR technology, can provide internal structural information of food materials. The combined NMR and MRI method has been successfully used in the analysis of sea cucumber rehydration (Geng et al, ), food and agricultural products (Patel, Khan, & Kar, ), salt and water distribution of heavily salted cod with different presalting methods (Gudjónsdóttir, Traoré, Jónsson, Karlsdóttir, & Arason, ). By using the combined NMR and MRI techniques, one can not only obtain the information of water status and distribution in a nondestructive way but also obtain the visualization of internal structural changes during food processing.…”

Section: Introductionmentioning

confidence: 99%

Water dynamics of turbot flesh during frying, boiling, and stewing processes and its relationship with color and texture properties: Low-field NMR and MRI studies

Xia

Huang

et al. 2017

J Food Process Preserv

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Water dynamics in turbot flesh during frying, boiling and stewing was assessed by nuclear magnetic resonance (NMR) and magnetic resonance imaging (MRI) techniques. Protons associated with different types of water were distinguished by T 2 relaxation spectra, and significant differen- Practical applicationsWater mobility and distribution can significantly affect turbot flesh physical and biochemical status leading to change the texture, color, tenderness and taste during cooking process. Therefore, it is very important to develop a fast, nondestructive method to monitor the water dynamics, reduce the cooking time, save energy and visualize the structure change of turbot flesh during cooking. In

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Recent developments in applications of MRI techniques for foods and agricultural produce—an overview

Cited by 65 publications

References 126 publications

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

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

Low-Field NMR and MRI to Analyze the Effect of Edible Coating Incorporated with MAP on Qualities of Half-Smooth Tongue Sole (Cynoglossus Semilaevis Günther) Fillets during Refrigerated Storage

Water dynamics of turbot flesh during frying, boiling, and stewing processes and its relationship with color and texture properties: Low-field NMR and MRI studies

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