# Quantitative magnetic resonance imaging to characterize food process. A focus on sodium diffusion.

Sylvie Clerjon, Raphaël Monod, Guilhem Pagès, J.-M. Bonny

► To cite this version:

Sylvie Clerjon, Raphaël Monod, Guilhem Pagès, J.-M. Bonny. Quantitative magnetic resonance imaging to characterize food process. A focus on sodium diffusion. 3rd Edible Soft Matter Conference, Jul 2025, Rennes, France. hal-05213294

HAL Id: hal-05213294

https://hal.inrae.fr/hal-05213294v1

Submitted on 18 Aug 2025

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Distributed under a Creative Commons Attribution 4.0 International License
# Quantitative Magnetic Resonance Imaging to characterize food process
## A focus on sodium diffusion

Sylvie Clerjon, Raphaël Monod, Guilhem Pagés, Jean-Marie Bonny

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Clermont Ferrand

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ANR-19-CE21-0009 2020-2025
Th. Thomas Danguin, CSGA, Dijon
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## Context

### Overconsumption of salt (NaCl)

Almost all populations
are consuming too
much sodium

Global mean intake ~ 11 g NaCl/day

Recommandation for adults = 5 g NaCl/day

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3 sources

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Natural occurrence
in food

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Manufactured
food

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Discretionary
salt

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## Context

Sal&Mieux project

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## Reduce added salt without reducing saltiness

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> The potential of Magnetic Resonance Imaging (MRI)

Contrast T₂

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Contrast T₁

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Contrast ND

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Contrast ADC

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Contrast T₂*

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* Multi-contrast

* Non destructive → *in vivo*, longitudinal following

* 3D

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# High field MRI at AgroResonance

**9.4 T**

Opening diameter 3 cm

Spatial resolution ~ 10 µm³

Microscopy, spectroscopy, Tp
regulation from -40°C to +100°C

Nuclei: ¹H, ²³Na.

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**4.7 T**

Opening diameter 26 cm

Spatial resolution ~ 1 mm³

In operando (cooking, salting, drying...)

Nuclei: ¹H, ²³Na.

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**11.7 T**

Opening diameter 16 cm

Spatial resolution ~ 1 mm³

In vivo (rat and mice)

Nuclei: ¹H, ¹³C, ³¹P et ²³Na

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> A common methodology for MRI, NMR and sensory evaluation

The food

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The cooking method

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Two salts

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Two salting methods

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In Water

On the Plate

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Fine sea salt

Fleur de sel

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> **Quantitative sodium MRI development**

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## 23Na MRI results

Spatial resolution: 0.5*0.5*5mm³

Accumulation during the first 50 minutes

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No sample
preparation

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## 23Na MRI results

Spatial resolution: 0.5*0.5*5mm³

Accumulation during the first 50 minutes

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No sample
preparation

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> **<sup>23</sup>Na MRI results**

* Standard deviation is higher on the plate

* Sodium distribution is significantly more heterogeneous when salting is performed on the plate compared to salting in water

* This effect is increased when fleur de sel is used

This effect is coherent with sensory evaluation

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**What happens with time?**

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n=5

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n=8 (no SD bars for
readibility)

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n=8

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# ²³Na MRI results, evolution with time

* Sodium distribution is less heterogeneous with time

→ collective catering

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A, t=50 min

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B, t=120

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C, t=190 min

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D, t=250 min

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# 23Na MRI results, evolution with time

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Accumulation during 16 minutes only:

* SNR decrease

* Diffusion measurement possible

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> Take Home Messages

Concerning the Sal&Mieux project

Salting at the plate enhances heterogeneities and
then saltiness

This effect is increased when fleur de sel is used
(bigger crystals)

Heterogeneities decrease with time

> To reduce salt in food one solution is to salt just before eating and with big crystals

Concerning Magnetice Resonance Imaging

Quantitative $^{23}$Na MRI is possible

Quantitative $^{1}$H MRI is possible (water mapping)

Non destructive imaging → evolution with time
(diffusion, deformations, ...)

No sample preparation

Other contrasts (water state...)

Apply physical constraints in the magnet is possible. *In operando* imaging.

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AgroResonance Team

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ANR-19-CE21-0009 2020-2025
Th. Thomas Danguin, CSGA, Dijon

Thanks for your attention