Nuclear magnetic resonance in food analysis: a brief review

Abstract

Carrying out food analysis is carried out with the aim of identifying physical-chemical characteristics, composition and presence of contaminating materials, being essential to guarantee the integrity of the product to the consumer, and possible adoption for classification. The study aimed to carry out a review on the application of nuclear magnetic resonance as a tool for non-destructive analysis of food. Articles published in scientific journals involving the use of nuclear magnetic resonance on fresh and processed foods were analyzed, demonstrating the potential for use aimed at the integrity and quality of the analyzed product. From the survey carried out, it was verified that the use of nuclear magnetic resonance allows obtaining information with precision and detail, however new research is necessary to develop the technique, determine parameters for different crops and reduce costs.