Quantitative sodium magnetic resonance imaging in food: Addressing sensitivity issues using single quantum chemical shift imaging at high field. (21st February 2022)

• Record Type: Journal Article
• Authors: Clerjon, Sylvie; El Sabbagh, Nour; Pages, Guilhem; Traore, Amidou; Bonny, Jean‐Marie
• Other Names: Bertram Hanne Christine guestEditor.; van Duynhoven John guestEditor.
• Is Part Of: Magnetic resonance in chemistry. Volume 60:Number 7(2022)
• Page Start: 628
• Page End: 636
• Publication Date: 2022-02-21
• Subjects: 23Na -- cooked carrot -- dry cured ham -- food -- quadripolar interactions -- quantitative MRI -- relaxation time -- sodium MRI; Nuclear magnetic resonance spectroscopy -- Periodicals; Chemistry, Organic -- Periodicals; Magnetic resonance -- Periodicals; 538.36
• DOI: 10.1002/mrc.5239
• Languages: English
• ISSNs: 0749-1581

Abstract

Abstract: According to various health organizations, the global consumption of salt is higher than recommended and needs to be reduced. Ideally, this would be achieved without losing the taste of the salt itself. In order to accomplish this goal, both at the industrial and domestic levels, we need to understand the mechanisms that govern the final distribution of salt in food. The in‐silico solutions in use today greatly over‐simplify the real food structure. Measuring the quantity of sodium at the local level is key to understanding sodium distribution. Sodium magnetic resonance imaging (MRI), a non‐destructive approach, is the ideal choice for salt mapping along transformational process. However, the low sensitivity of the sodium nucleus and its short relaxation times make this imaging difficult. In this paper, we show how sodium MRI can be used to highlight salt heterogeneities in food products, provided that the temporal decay is modeled, thus correcting for differences in relaxation speeds. We then propose an abacus which shows the relationship between the signal‐to‐noise ratio of the sodium MRI, the salt concentration, the B0 field, and the spatial and temporal resolutions. This abacus simplifies making the right choices when implementing sodium MRI. Abstract : 23 Na MRI is an ideal solution to map salt in food during transformational processes. The low sensitivity of sodium nuclei and their short relaxation time is a challenge. We show how 23 Na MRI, corrected for differences in relaxation times, is able to highlight salt distribution in real food products. To optimize acquisition conditions, we propose an abacus which shows the relationship between sodium MRI signal‐to‐noise ratio, salt content, B0 magnetic field, and spatial and temporal resolutions.