Nix Pro 2 and Color Muse as potential colorimeters for evaluating color in foods

Dang, David; Buhler, Jared F.; Stafford, Chandler D.; Taylor, Mackenzie J.; Shippen, Jordan E.; Dai, Xin; England, E. M.; Matarneh, Sulaiman K.

doi:10.1016/j.lwt.2021.111648

Cited by 16 publications

(13 citation statements)

References 48 publications

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“…Differences in absolute values of L*, a*, and b* scores between instruments and illuminants were expected and previously reported (Dang et al, 2021; Holman et al, 2021; Stiglitz et al, 2016; Ugarčic-Hardi et al, 1999). However, the absolute values are irrelevant in this use-case as the main goal was to differentiate color among lentil samples and to accurately identify genotypes with higher a* scores.…”

Section: Discussionsupporting

confidence: 85%

“…The Nix is routinely used for color assessment of paints, coatings, cosmetics, manufacturing, printing, packaging, and textiles. Recent studies with research applications in food science have used the Nix to measure color in beef, fish, and lamb (Dang et al, 2021; Holman et al, 2021; Holman et al, 2018). Jha et al, (2021) used the Nix Pro color sensor to assess color in soil and develop prediction models for soil iron content.…”

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

Detecting color differences in lentil flour samples using an inexpensive, hand-held colorimeter

Viscarra,

Vargas,

Jardine

et al. 2024

Preprint

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Premise: The Nix Spectro 2 was developed to obtain CIEL*a*b* values from small samples and is an affordable alternative to the more expensive spectrophotometers typically used to assess food color. Methods: To validate the use of the Nix for lentil seed quality research, eight genotypes in three different field trials, were evaluated for flour color using HunterLab (illuminant C) and Nix (illuminants D50 and C) instruments and results compared for consistency. Results: The a* and b* Nix scores were comparable to those obtained with the HunterLab (r2 = 0.9-0.95). L* scores had lower correlation values: 0.61 and 0.58 when comparing HunterLab (C) with Nix (D50) and Nix (C), respectively. Discussion: Lower L* correlations could be a result of the influence of direct light exposure during HunterLab scans. In contrast, the Nix uses more technical repetitions per scan and avoids direct light exposure with the use of an adaptor, suggesting the L* Nix values are more reliable than those from the HunterLab. We observed that the Nix procedures are more repeatable and rigorous, validating its use for assessing color, especially for small samples, a common limitation within breeding programs.

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Section: Discussionsupporting

confidence: 85%

Section: Introductionmentioning

confidence: 99%

Detecting color differences in lentil flour samples using an inexpensive, hand-held colorimeter

Viscarra,

Vargas,

Jardine

et al. 2024

Preprint

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“…The spectrophotometer was calibrated before all measurements. Δ E was calculated by eq . , Here, L represents light/dark; a and b express red/green and yellow/blue, respectively; and n and m represent the final and initial storage times, respectively.…”

Section: Methodsmentioning

confidence: 99%

Self-Assembly of Phycoerythrin with Oligochitosan by Electrostatic Interaction for Stabilization of Phycoerythrin

Meng

Zhang

Wang

et al. 2021

J. Agric. Food Chem.

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Phycoerythrin (PE) is a natural water-soluble pigment protein with characteristic phycobilins and is sensitive to thermal and light environmental changes. In this study, PE was extracted from Porphyra haitanensis and PE–oligochitosan complexes (POC) were fabricated by a self-assembly approach. The effects of cationic oligochitosan on the binding interaction, structure, size distribution, and color stability of PE were evaluated. The stoichiometric number n was calculated to be 21.67 ± 2.65 (oligochitosan/PE) and the binding constant K was (6.47 ± 0.48) × 105 M–1. Cationic oligochitosan could electrostatically interact with PE and affect the PE structure by increasing the α-helix content. In addition, high concentrations of oligochitosan led to the formation of dense phycoerythrin protein granules. Moreover, at a reaction ratio of 20.0:1 (oligochitosan/PE), being approximately the predicted stoichiometric number n, the thermal stability (40–80 °C), natural light stability, and ultraviolet light irradiation (254 nm) stability of the POC were improved. This study provides an approach to reduce the susceptibility of PE upon environmental changes by forming a stable self-assembly complex, which will promote the application of PE as a natural pigment protein in food and chemical applications.

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“…Color measurements were taken from all crabs at the beginning and end of the experiment in order to obtain coloration data. Measurements were taken from the carapace region of the crabs on a flat surface with a colorimeter (Color Muse, Variable Inc., Tennessee, USA) (Dang et al, 2021). The measurements were achieved on top surface (4 mm) of carapace of each crab.…”

Section: Carapace Coloration Measurementmentioning

confidence: 99%

Growth performance, molting frequency and carapace coloration of marbled crab (Pachygrapsus marmoratus) in different salinity levels

Karadal

2022

EgeJFAS

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This study was conducted to evaluate the parameters on growth performance, molting frequency and carapace coloration of marbled crab (Pachygrapsus marmoratus Fabricius, 1787). Crabs were collected from Urla, İzmir. The experiment was performed in 10 L plastic containers filled with 6 L of seawater at four different salinity levels (5‰, 15‰, 25‰ and 35‰). Ten crabs with an initial mean weight of 0.78±0.03 g were placed in each container with three replicates. Crabs were fed once a day with a commercial diet (46% protein and 18% lipid) for 12 weeks. At the end of the study, the final mean weight (FMW) of the 25‰ group was significantly higher than the 5‰ and 15‰ groups (P<0.05). Specific growth rates (SGR) of the 15‰ and the 35‰ groups and feed conversion ratio (FCR) of the 25‰ group were significantly higher than the 5‰ group (P<0.05). The mean molting frequency (MMF) of the 25‰ group was significantly higher than the 5‰ group (P<0.05). Final lightness (L*) of the 5‰ and 15‰ were significantly lower than their initials (P<0.05). Final redness (a*) of the 25‰ group was the highest among the experimental groups (P<0.05). Final yellowness (b*) of the 25‰ group was significantly higher than the 5‰ and 15‰ groups (P<0.05). According to the results, it is recommended to keep the salinity at 25‰ under marble crab rearing conditions. Further studies are needed to reveal the potential properties of this species in marine aquariums.

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Nix Pro 2 and Color Muse as potential colorimeters for evaluating color in foods

Cited by 16 publications

References 48 publications

Detecting color differences in lentil flour samples using an inexpensive, hand-held colorimeter

Detecting color differences in lentil flour samples using an inexpensive, hand-held colorimeter

Self-Assembly of Phycoerythrin with Oligochitosan by Electrostatic Interaction for Stabilization of Phycoerythrin

Growth performance, molting frequency and carapace coloration of marbled crab (Pachygrapsus marmoratus) in different salinity levels

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