Recent MRI and diffusion studies of food structures

Schork, Nicolas; Schuhmann, Sebastian; Gruschke, Oliver; Gross, D.; Zick, Klaus; Nirschl, Hermann; Guthausen, Gisela

doi:10.1016/bs.arnmr.2020.02.002

Cited by 8 publications

(4 citation statements)

References 182 publications

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“…The MR images were processed to quantify the kinetics of deposit formation exemplarily in three channels, one in each ring (not shown). Each of the three channels was regarded as an area in which the signal intensity was averaged over the angle, see also (Schuhmann et al, 2018;Schork et al, 2019;Schuhmann et al, 2019;Schork et al, 2020), leading to a radial profile of the MR intensity as a function of the distance to the center, the radius coordinate r′ of the channel under investigation (Figure 1). For an easy comparison, the radial distance r′ was normalized to the radius of the feed channels r 0 .…”

Section: Filtration and Backwashing Of Aqueous Sodium Alginatementioning

confidence: 99%

MRI on a new polymeric multichannel membrane for ultrafiltration

et al. 2023

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Membrane ultrafiltration in new polymeric multi-channel membranes designed for in-out filtration was investigated to get insights into structure, flow and filtration properties. The apparent novelty of the membrane concerns the geometry and configuration of the feed channels. In-situ magnetic resonance imaging (MRI) allows non-invasive and non-destructive investigations with adequate spatial and time resolution. The structure of the new polymeric membrane was measured with an in-plane spatial resolution of 35 µm/pixel revealing first the polymer density distribution over the 19-channel membrane and second the wettability of the fiber and its cavities of different dimensions. MRI was also used to answer questions about flow and consequently feed distribution in the channels. Finally, in-situ filtration of an aqueous solution of sodium alginate was observed which led to deposit formation at the channel’s inner surfaces. The kinetics of this deposit formation was quantified. Backwashing and flushing gave insight into the cleanability of the channels.

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Section: Filtration and Backwashing Of Aqueous Sodium Alginatementioning

confidence: 99%

MRI on a new polymeric multichannel membrane for ultrafiltration

et al. 2023

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“…Based on the differences in components' molecular mobility within a food matrix, MRI has been employed to characterize food structure and track moisture distribution and loss during processing (Schork et al, 2020). X-ray μCT has been applied to capture the 3D microstructure of various foods and track the deformation of, for example, porous networks' specific surface area, size, and fragmentation during processing, including drying, cold storage, and ripening (Cantre et al, 2014;Gruber et al, 2021).…”

Section: Data Acquisitionmentioning

confidence: 99%

Virtualization of foods: applications and perspectives toward optimizing food systems

Chen

Homez-Jara

Corradini

2023

Front. Food. Sci. Technol.

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Food production cannot be decoupled from human and planetary wellbeing. Meeting safety, nutritional, sensorial, and even price requirements entails applying an integral view of food products and their manufacturing and distribution processes. Virtualization of food commodities and products, i.e., their digital representation, offers opportunities to study, simulate, and predict the contributions of internal (e.g., composition and structure) and external factors (e.g., processing conditions) to food quality, safety, stability, and sustainability. Building virtual versions of foods requires a holistic supporting framework composed of instrumental and computational techniques. The development of virtual foods has been bolstered by advanced tools for collecting data, informing and validating modelling, e.g., micro-computed tomography, to accurately assess native food structures, multi-omics approaches, to acquire vast information on composition and biochemical processes, and nondestructive and real-time sensing, to facilitate mapping and tracking changes in food quality and safety in real-world situations. Comprehensive modeling techniques (including heat and mass transfer, thermodynamics, kinetics) built upon physic laws provide the base for realistic simulations and predictions of food processes that a virtual food might undergo. Despite the potential gaps in knowledge, increasing the adoption of food virtualization (data-based, physics-based or hybrid) in manufacturing and food systems evaluation can facilitate the optimal use of resources, the rational design of functional characteristics, and even inform the customization of composition and structural components for better product development. This mini-review focuses on critical steps for developing and applying virtual foods, their future trends, and needs.

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“…Rheology and other experimental techniques (NMR relaxation measurements) used to characterize organogels are excellent methods for predicting the behavior of semi-solid systems and characterizing the structural strength during topical use. [19] To accomplish this goal, we selected five structurally diverse (differing in the length of hydrocarbon chain bearing on the acidic and basic components) small molecule gelling agent (SMGA).…”

Section: Introductionmentioning

confidence: 99%

Lysine‐Based Two‐Component Organogelator: Naproxen Carrier Soft Material

Çolak,

Kaya,

Adnan Hayaloğlu

et al. 2023

ChemistrySelect

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We demonstrated that Nϵ ‐alkanoyl‐L‐lysine ethyl ester/N‐alkanoyl‐L‐phenylalaninate gelling agents were constructed as a two‐component gelling strategy and applied as drug carriers in friendly solvents commonly used. Our designs are expected to have an edge in contrast to the other lipid‐based systems due to cheap raw materials, reducing the required amount of carrier, low molecular weight, ease of loading, simple dose adjustability, skin spreadability, and improved drug retention times. It could be loaded with Naproxen (Npx) with a high loading efficiency (up to 100 % as a percentage of gelator) without gel disruption. A complementary in vitro drug release study under specific pH was conducted and performed at different drug and gelator concentrations. These results reveal that the release of Npx from the supramolecular organogels was significantly retarded with increasing organogelator engagement from 0.46 % to 0.92 %, the initial release rate considerably reduced, from 18.75 % to 7.21 %, respectively; that is release rate shows a 2.6‐fold decrease; this result showed that the gelator concentration could control drug release. whereas the increasing Npx concentration enhanced it. Altogether, this work produces valuable outcomes, which may be relevant to the pharmaceutical industry, suggesting that new platforms may deliver NSAID ( non‐steroidal anti‐inflammotory drug) molecules.

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Recent MRI and diffusion studies of food structures

Cited by 8 publications

References 182 publications

MRI on a new polymeric multichannel membrane for ultrafiltration

MRI on a new polymeric multichannel membrane for ultrafiltration

Virtualization of foods: applications and perspectives toward optimizing food systems

Lysine‐Based Two‐Component Organogelator: Naproxen Carrier Soft Material

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