Non-invasive 'through-package' assessment of the microstructural quality of a model food emulsion by the NMR MOUSE

Recently, NMR has been demonstrated in a truly non-invasive through-package 'sensor' mode, also denoted as the MObile Universal Surface Explorer (MOUSE). In this feasibility study, we present a first example where we use the MOUSE sensor for assessment of the microstructural quality of a food material. We have taken model systems consisting of protein-stabilized oil-in-water emulsions, where an important microstructural quality parameter is water exudation (WE). In order to establish a sound relation between MOUSE signals and WE, it was necessary to deploy multivariate calibration techniques. It was found that the performance of the MOUSE is comparable to that of conventional benchtop NMR. Thus it was demonstrated that the NMR MOUSE presents a good option for non-invasive assessment of microstructural quality parameters, e.g. in manufacturing and in the supply chain.