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ABSTRACT
Nuclear magnetic resonance (NMR) is a rapid, accurate and non-invasive technology and widely used to detect the quality of food, particularly to fruits and vegetables, meat and aquatic products. This review is a survey of recent developments in experimental results for the quality of food on various NMR technologies in processing and storage over the past decade. Following a discussion of the quality discrimination and classification of food, analysis of food compositions and detection of physical, chemical, structural and microbiological properties of food are outlined. Owing to high cost, low detection limit and sensitivity, the professional knowledge involved and the safety issues related to the maintenance of the magnetic field, so far the practical applications are limited to detect small range of food. In order to promote applications for a broader range of foods further research and development efforts are needed to overcome the limitations of NMR in the detection process. The needs and opportunities for future research and developments are outlined.
Acknowledgments
We acknowledge the financial support from National Key R&D Program of China (Contract No. 2017YFD0400901), Jiangsu Province (China) Agricultural Innovation Project (Contract No. CX(17)2017), Jiangsu Province(China) “Collaborative Innovation Center for Food Safety and Quality Control” Industry Development Program, Jiangsu Province (China) Infrastructure Project (Contract No. BM2014051) all of which enabled us to carry out this study.