Exploring the Frontiers of Food Science: A Comprehensive Review of Advanced Magnetic Resonance Applications in Food Analysis, Quality Analysis, and Safety Assessment
Zina T. Alkanan, Ammar B. Altemimi, Farhang Hameed Awlqadr, Qausar Hamed ALKaisy, Seyed Mohammad Bagher Hashemi, Anubhav Pratap‐Singh
Abstract
Magnetic resonance (MR) technologies, such as nuclear magnetic resonance (NMR), magnetic resonance imaging (MRI), and electron spin resonance (ESR), have been identified as fundamental tools in the modern food science, which allows virtually high precision and non-invasive detection during quality assessment, safety analysis, and authenticity verification. This path reveals the adaptability of MR technologies and their importance across various food aspects. The article emphasizes their utilization in ensuring proper composition, detecting fraudulent elements, and monitoring changes during processing and storage in different food products. The application of MR techniques in the analysis of the dairy and cheese industries, has indeed proven to be a necessity in the profiling of metabolites, analyzing ripening stages, and antioxidant stability assessment, when coupled with quality control and regulatory compliance. Moreover, MR AI driven food analysis propels the development of AI, which supports functionality with high processing speeds, prediction modeling, and quick safety diagnostics. These new technologies do not only simplify food authentication and traceability but they also contribute to sustainability and customer transparency. The review, by displaying the key breakthroughs and the possibilities, keeps pace with the main role of MR technologies in food science, which is the driving force behind innovation and the meeting of global food systems ever-changing needs.