Abstract:
The changes of chromatic attributes due to different hydration degree, anthocyanins degradation and browning development were studied in dehydrated strawberries. Strawberry slices were freeze-dried, equilibrated at different relative humidities and stored at 45 °C. The changes of several functions of the CIELAB color space were analyzed using a computer vision system, employing segmented image analysis. Darkening promoted by browning reactions could be evaluated through the decrease of luminosity and increase of hue angle and yellow coordinate in the whitish sections of the samples. During humidification the anthocyanin degradation increased as increasing water content. Of the several color functions, only the red coordinate values of the reddish sections of the samples correlated with anthocyanin degradation, but at relative humidities values higher than 43%. Light diffusion in the dried material caused a lighter appearance up to 75% relative humidity, while browning reaction and pigment degradation were accelerated at this relative humidity. These effects were related with the appearance of mobile water populations in the material, as detected by 1H NMR. © 2012 Elsevier Ltd.
Registro:
Documento: |
Artículo
|
Título: | Water content effect on the chromatic attributes of dehydrated strawberries during storage, as evaluated by image analysis |
Autor: | Agudelo-Laverde, L.M.; Schebor, C.; Buera, M.P. |
Filiación: | Departamento de Industrias, Facultad de Ciencias Exactas y Naturales, Universidad de Buenos Aires (FCEyN-UBA), Buenos Aires, Argentina
|
Palabras clave: | Anthocyanins; Freeze dried; Image segmentation; Low field 1H NMR; Strawberry; Water content; Browning reactions; Computer vision system; Freeze dried; Hydration degree; Low field; Pigment degradation; Segmented images; Strawberry; Anthocyanins; Atmospheric humidity; Computer vision; Glycosylation; Image analysis; Image segmentation; Water content; Fruits; Fragaria x ananassa |
Año: | 2013
|
Volumen: | 52
|
Número: | 2
|
Página de inicio: | 157
|
Página de fin: | 162
|
DOI: |
http://dx.doi.org/10.1016/j.lwt.2012.06.022 |
Título revista: | LWT - Food Science and Technology
|
Título revista abreviado: | LWT - Food Sci. Technol.
|
ISSN: | 00236438
|
CODEN: | LBWTA
|
Registro: | https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_00236438_v52_n2_p157_AgudeloLaverde |
Referencias:
- Acevedo, N.C., Briones, V., Buera, M.P., Aguilera, J.M., Microstructure affects the rate of chemical, physical and color changes during storage of dried apple (2008) Journal of Food Engineering, 58 (2), pp. 222-231
- Acevedo, N.C., Schebor, C., Buera, P., Non-enzymatic browning kinetics analysed through water-solid interactions and water mobility in dehydrated potato (2008) Food Chemistry, 108 (3), pp. 900-906
- Agudelo-Laverde, L.M., Acevedo, N., Schebor, C., Buera, M.P., Integrated approach for interpreting browning rate dependence with relative humidity in dehydrated fruits (2011) LWT - Food Science and Technology, 44, pp. 963-968
- Agudelo-Laverde, L.M., Schebor, C., Buera, M.P., Color determination in dehydrated fruits: image analysis and photocolorimetry (2012) Color in food: Technological and psychophysical aspects, pp. 155-162. , CRC Press, Boca Raton, J.L. Caivano, M.P. Buera (Eds.)
- Balaban, M.O., Quantifying nonhomogeneous colors in agricultural materials. Part I: method development (2008) Journal of Food Science, 73 (9), pp. 431-437
- Benvenuti, S., Pellati, F., Melegari, M., Bertelli, D., Polyphenols, anthocyanins, ascorbic acid, and radical scavenging activity of Rubus, Ribes, and Aronia (2004) Journal of Food Science, 69 (3), pp. 164-169
- Briones, V., Aguilera, J.M., Image analysis of changes in surface color of chocolate (2005) Food Research International, 38 (1), pp. 87-94
- Farroni, A.E., Buera, M.P., Color and surface fluorescence development and their relationship with Maillard reaction markers as influenced by structural changes during cornflakes production Food Chemistry, , http://dx.doi.org/10.1016/j.foodchem.2012.05.114, in press
- Giusti, M.M., Wrolstad, R.E., (2001) Anthocyanins. Characterization and measurement with UV-visible spectroscopy, , R. E. Wrolstad, T. E. Acree, E. A. Decker, M. H. Penner, D. S. Reid, S. J. Schwart, et al. (Eds.), Current protocols in food analytical chemistry (pp. Unit F.1.2.1-Unit F.1.2.13). New York: John Wiley and Son, Inc
- Greenspan, L., Humidity fixed points of binary saturated aqueous solutions (1977) Journal of Research of the National Institute of Standards and Technology, 8, pp. 89-96
- Hannum, S.M., Potential impact of strawberries on human health: a review of the science (2004) Critical Reviews in Food Science and Nutrition, 44 (1), pp. 1-17
- Lana, M.M., Hogenkamp, M., Koehorst, R.B.M., Application of Kubelka-Munk analysis to the study of translucency in fresh-cut tomato (2006) Innovate Food Science and Emerging Technologies, 7, pp. 302-308
- Lozano, R.D., (1978) El color y su medición, , Ed. AmericaLee, Buenos Aires, Argentina
- Matchett, M.D., MacKinnon, S.L., Sweeney, M.I., Gottschall-Pass, K.T., Hurta, R.A.R., Blueberry flavonoids inhibit matrix metalloproteinase activity in DU145 human prostate cancer cells (2005) Biochemistry and Cell Biology, 83 (5), pp. 637-643
- Mendoza, F., Dejmek, P., Aguilera, J.M., Calibrated color measurement of agricultural food using image analysis (2006) Postharvest Biology and Technology, 41 (3), pp. 285-295
- Moraga, G., Martinez-Navarrete, N., Chiralt, A., Water sorption isotherms and glass transition in strawberries: influence of pretreatment (2004) Journal of Food Engineering, 62 (4), pp. 315-321
- Papadakis, S.E., Abdul-Malek, S., Kamdem, R.E., Yam, K.L., A versatile and inexpensive technique for measuring color foods (2000) Food Technology, 54 (12), pp. 48-51
- Proteggente, A.R., Pannala, A.S., Paganga, G., van Buren, L., Wagner, E., Wiseman, S., The antioxidant activity of regularly consumed fruit and vegetables reflects their phenolic and vitamin C composition (2002) Free Radical Research, 36 (2), pp. 217-233
- Saarela, J.M.S., Heikkinen, S.M., Fabritius, T.E.J., Haapala, A.T., Myllylä, R.A., Refractive index matching improves optical object detection in paper (2008) Measurement Science and Technology, 19, pp. 1-7
- Talens, P., Martínez-Navarrete, N., Fito, P., Chiralt, A., Changes in optical and mechanical properties during osmodehydrofreezing of kiwi fruit (2001) Innovative Food Science and Emerging Technologies, 3, pp. 191-199
- Tsai, P.-J., Hsieh, Y.-Y., Huang, T.-C., Effect of sugar on anthocyanin degradation and water mobility in a roselle anthocyanin model system using 17O NMR (2004) Journal of Agricultural and Food Chemistry, 52 (10), pp. 3097-3099
- Uddin, M.S., Hawlader, M.N.A., Ding, L., Mujumdar, A.S., Degradation of ascorbic acid in dried guava during storage (2002) Journal of Food Engineering, 51, pp. 21-26
- Venir, E., Munari, M., Tonizzo, A., Maltini, E., Structure related changes during moistening of freeze dried apple tissue (2007) Journal of Food Engineering, 81 (1), pp. 27-32
- Wrolstad, R.E., Color and pigment analyses in fruit products (1976) Bulletin, 624, pp. 1-17. , Oregon State University. Agricultural Experiment Station
- Wrolstad, R.E., Symposium 12: Interaction of natural colors with other ingredients. anthocyanin pigments - bioactivity and coloring properties (2004) Food Chemistry and Toxicology, 69 (5), pp. 419-425
- Yam, K.L., Papadakis, S.E., A simple digital imaging method for measuring and analyzing color of food surfaces (2004) Journal of Food Engineering, 61, pp. 137-142
Citas:
---------- APA ----------
Agudelo-Laverde, L.M., Schebor, C. & Buera, M.P.
(2013)
. Water content effect on the chromatic attributes of dehydrated strawberries during storage, as evaluated by image analysis. LWT - Food Science and Technology, 52(2), 157-162.
http://dx.doi.org/10.1016/j.lwt.2012.06.022---------- CHICAGO ----------
Agudelo-Laverde, L.M., Schebor, C., Buera, M.P.
"Water content effect on the chromatic attributes of dehydrated strawberries during storage, as evaluated by image analysis"
. LWT - Food Science and Technology 52, no. 2
(2013) : 157-162.
http://dx.doi.org/10.1016/j.lwt.2012.06.022---------- MLA ----------
Agudelo-Laverde, L.M., Schebor, C., Buera, M.P.
"Water content effect on the chromatic attributes of dehydrated strawberries during storage, as evaluated by image analysis"
. LWT - Food Science and Technology, vol. 52, no. 2, 2013, pp. 157-162.
http://dx.doi.org/10.1016/j.lwt.2012.06.022---------- VANCOUVER ----------
Agudelo-Laverde, L.M., Schebor, C., Buera, M.P. Water content effect on the chromatic attributes of dehydrated strawberries during storage, as evaluated by image analysis. LWT - Food Sci. Technol. 2013;52(2):157-162.
http://dx.doi.org/10.1016/j.lwt.2012.06.022