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Quantifying anisotropy in mozzarella cheese using spatially resolved shortwave NIR spectroscopy.

Harshkumar Patel1, Frans W J van den Berg1, Jens Petter Wold2

  • 1Department of Food Science, Faculty of Science, University of Copenhagen, Rolighedsvej 26, 1958 Frederiksberg C, Denmark.

Spectrochimica Acta. Part A, Molecular and Biomolecular Spectroscopy
|July 2, 2025
PubMed
Summary

Spatially resolved shortwave near-infrared spectroscopy (SW-NIRS) offers a novel, non-destructive method to quantify anisotropy in Mozzarella cheese. This technique effectively links macroscopic properties to molecular structure, enhancing food texture analysis.

Keywords:
AnisotropyIsotropyMozzarella cheeseMultiplicative scatter correctionShortwave near-infrared

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Area of Science:

  • Food Science
  • Materials Science
  • Spectroscopy

Background:

  • Mozzarella cheese texture and functionality are dictated by its anisotropic structure, formed during the pasta-filata process.
  • Traditional mechanical testing methods fail to correlate macroscopic properties with molecular-level structural arrangements.
  • Understanding anisotropy is crucial for optimizing cheese properties for various food applications.

Purpose of the Study:

  • To introduce and validate spatially resolved shortwave near-infrared spectroscopy (SW-NIRS) as a tool for characterizing Mozzarella cheese anisotropy.
  • To establish a correlation between optical measurements and the degree of anisotropy in cheese structure.
  • To demonstrate the potential of SW-NIRS for non-destructive evaluation of structure-function relationships in anisotropic food systems.

Main Methods:

  • Analysis of 19 designed Mozzarella samples using two SW-NIRS experimental setups: two-axis orthogonal measurements and a spinning sample setup.
  • Acquisition of spectral data at varying distances from the illumination source.
  • Quantification of spectral variation, scattering, and absorbance using multiplicative scatter correction and regression analysis.

Main Results:

  • A high correlation (r² = 0.81) was found between anisotropy and optical measurements obtained via SW-NIRS.
  • SW-NIRS effectively captured spectral variations related to the fibrous protein network's orientation.
  • The study demonstrated the sensitivity of SW-NIRS to structural differences in Mozzarella cheese.

Conclusions:

  • Spatially resolved SW-NIRS is a rapid, non-destructive method for quantifying anisotropy in Mozzarella cheese.
  • This technique provides insights into the structure-function relationship at a molecular level.
  • SW-NIRS holds promise for analyzing other anisotropic food materials.