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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

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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