MRI insights beyond the naked eye
Jessica Genovese (Author), Marko Stručić (Author), Igor Serša (Author), Vitalij Novickij (Author), Pietro Rocculi (Author), Damijan Miklavčič (Author), Samo Mahnič-Kalamiza (Author), Matej Kranjc (Author)

Abstract

Alteration of cell membrane permeability by exposure of plant tissues to pulsed electric fields (PEF) is associated with physical changes in cellular and subcellular structures. The aim of our study was to investigate the possible non-uniform effect of PEF treatment due to the structural heterogeneity of plant tissues commonly used in industrial PEF applications: apple fruits, potato tubers, and carrot taproots. Spatial distribution of T$_2$ relaxation times was measured using magnetic resonance imaging in relation to local electric field established during PEF treatment and measured by magnetic resonance electrical impedance tomography. The results showed an increasingly inhomogeneous distribution of T$_2$ relaxation times with increasing complexity of the structure (carrot > potato > apple). Feasibility and considerable potential for the use of the T$_2$ mapping technique in the analysis of the effects of PEF on plant tissue structures was demonstrated.

Keywords

pulzna električna polja;slikanje z magnetno resonanco;električno polje;struktura rastlin;elektroporacija;pulsed electric field;magnetic resonance imaging;electric field;plant tissue structure;electroporation;

Data

Language: English
Year of publishing:
Typology: 1.01 - Original Scientific Article
Organization: UL FE - Faculty of Electrical Engineering
UDC: 602
COBISS: 129211395 Link will open in a new window
ISSN: 0308-8146
Views: 18
Downloads: 9
Average score: 0 (0 votes)
Metadata: JSON JSON-RDF JSON-LD TURTLE N-TRIPLES XML RDFA MICRODATA DC-XML DC-RDF RDF

Other data

Secondary language: Slovenian
Secondary keywords: pulzna električna polja;slikanje z magnetno resonanco;električno polje;struktura rastlin;elektroporacija;
Type (COBISS): Article
Pages: str. 1-9
Volume: ǂpt. ǂA
Issue: 134892
Chronology: 30 Mar. 2023
DOI: 10.1016/j.foodchem.2022.134892
ID: 17698459