Nuclear magnetic resonance imaging of fresh and frozen courgettes

Evaluation of Osmotic Dehydration Process in Plant Tissue with Low-Field Magnetic Resonance Imaging Enhanced with Paramagnetic Ions

A novel, non-invasive low-field Magnetic Resonance Imaging (MRI) technique for studying the osmotic dehydration process in fruits and vegetables is proposed. A saturated solution of paramagnetic salt is used as both the osmotic substance and the contrast agent for MRI. Using courgette as an example, it is demonstrated that the results obtained by the new method are consistent with the standard mass transport analysis, but additional information about the spatial distribution of osmotic substance within the sample and its evolution in time is provided. The MRI method is much more efficient in terms of experiment time and the amount of biological material needed. Possible extensions of the technique to improve its accuracy are discussed.

Determining effects of freezing on pasta filata and non-pasta filata mozzarella cheeses by nuclear magnetic resonance imaging

The formation of ice during freezing of pasta filata and non-pasta filata Mozzarella cheeses, and the spatial redistribution of water T2 relaxation time and the changes of water self-diffusion coefficient (D) within the unfrozen and frozen-stored cheese samples were observed by nuclear magnetic resonance imaging. Images of water spin number density and water T2 relaxation time were obtained using spin-echo imaging pulse sequence. The water self-diffusion coefficient was measured by pulsed-field gradient spin-echo technique. The ice formation was accompanied by loss of signal intensity in the affected areas of the cheese sample. There was a significant change in T2 and D values of water following freezing-thawing, which can be used to characterize the effect of freezing on cheeses. The D values of the frozen-stored pasta filata Mozzarella cheese samples were higher than those for the unfrozen samples. Such a difference was not observed for the non-pasta filata Mozzarella cheese samples. The T2 distributions of frozen-stored pasta filata Mozzarella cheese samples were narrower, and those for the non-pasta filata Mozzarella cheese samples were broader T2. This may be attributed to the microstructure differences between the two cheeses.

Applications of magnetic resonance imaging in food science

The physical and chemical changes that occur in foods during growth, harvest, processing, storage, preparation, and consumption are often very difficult to measure and quantify. Magnetic resonance imaging (MRI) is a pioneering technology, originally developed in the medical field, that is now being used in a large number of disciplines to study a wide variety of materials and processes. In food science, MRI techniques allow the interior of foods to be imaged noninvasively and nondestructively. These images can then be quantified to yield information about several processes and material properties, such as mass and heat transfer, fat and ice crystallization, gelation, water mobidity, composition and volume changes, food stability and maturation, flow behavior, and temperature. This article introduces the fundamental principles of MRI, presents some of the recent advances in MRI technology, and reviews some of the current applications of MRI in food science research.

In vivo magnetic resonance study of the histochemistry of coconut (Cocos nucifera)

Magnetic resonance imaging (MRI) and localized proton MR spectroscopy (MRS) techniques have been applied for studying different maturation processes in the histochemistry of coconut (Cocos nucifera). Images of the tender and mature coconut are characterized by protons of the aqueous solution present in the cavity and from the surrounding pulp, whereas the image of the dry coconut is from the protons of the fat present in the pulp. Localized proton MR spectra of the water present in the cavity from the tender and the mature coconut show several resonances due to different chemical constituents of coconut water, whereas typical spectra of the pulp from dry coconut reveal a profile of the hydrogens present in the saturated and unsaturated fatty acid chains. In addition, images obtained from a rancid coconut show the extent of internal damage and degradation due to fungal growth; the corresponding localized MR spectra of the coconut water reveal that several proton resonances are absent.

Use of static and dynamic NMR microscopy to investigate the origins of contrast in images of biological tissues

NMR imaging experiments have been carried out on a fruit (Actinidia deliciosa) and plant stem (Stachys sylvatica) using a wide range of image contrasts. These included T1, T2, T2*, diffusion, flow and chemical shift selection. In the case of fruit imaging we calculated relaxation time and diffusion maps and established that the imaged parameters varied significantly with fruit ripening. These changes we attribute to changes in water dynamics resulting from elevated sugar concentrations. For the plant stem, water flow has been observed in the xylem vessels with a maximum velocity of 70 microns s-1. The role of image artifacts is considered and, in the case of transverse relaxation, we have demonstrated that it is necessary to use a precursor Carr-Purcell-Meiboom-Gill pulse train if additional diffusive attenuation is to be avoided.

Magnetic resonance imaging: a new window into industrial processing

Although the most important use of nuclear magnetic resonance imaging (MRI) continues to be for diagnostic medicine, recognition is being gained for many nonmedical applications. Examples include the following areas: petrogeology, food, agriculture, polymers and polymer-composites, and pharmaceuticals. These areas all involve studies of species that have short spin-spin relaxation times, and consequently need far fast gradient switching. These technical details are discussed and typical applications given.