Quantification of browning in apples using colour and textural features by image analysis

This study was carried out to compare the antioxidant and nutritional properties of coconut (Cocos nucifera L.) sap with other natural sources of sugar such as sugar palm (Borassus flabellifer) and sugarcane (Saccharum officinarum L.). Coconut sap and juice from sugar palm and sugarcane were analyzed for proximate composition, pH and total soluble solid (TSS), color, sugar profile, vitamin profile, antioxidant properties (total phenolic contents, DPPH, FRAP, and ABTS), and mineral content. The results indicated that coconut sap possesses high DPPH (23.42%), FRAP (2.09 mM/ml), and ABTS (21.85%) compared with the juices. Coconut sap also had high vitamin C (116.19 µg/ml) and ash (0.27%) contents, especially in potassium (960.87 mg/L) and sodium (183.21 mg/L) which also indicating high content of minerals. These properties showed that coconut sap could be served as a potential healthier sugar source compared with sugar palm and sugarcane juices.

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“…Browning index (BI) was determined using the following Equation 6 (Subhashree, Sunoj, Xue, & Bora, ).

BI = \frac{100 (x - 0.31)}{0.17}

where x is

x = \frac{a^{*} + 175 L^{*}}{5.645 L^{*} + a^{*} - 3.012 b^{*}}

…”

Section: Methodsmentioning

confidence: 99%

Coconut (Cocos nucifera L.) sap as a potential source of sugar: Antioxidant and nutritional properties

Asghar

Yusof

Mokhtar

et al. 2019

Food Science & Nutrition

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“…The color of foods is generally determined in the L*a*b*, which is an international standard color parameter [21]. L* value indicates lightness component in an image.…”

Section: Color Valuesmentioning

confidence: 99%

Effects of Various Drying Methods on Physicochemical Characteristics and Textural Features of Yellow Croaker (Larimichthys Polyactis)

Kim¹,

Oh²,

Lee³

et al. 2020

Foods

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The physicochemical characteristics and textural properties of yellow croaker treated by hot air drying (HAD), low temperature vacuum drying (LVD), and freeze drying (FD) methods were studied. The dried fish by LVD had the lowest moisture content and highest protein. The volatile basic nitrogen values of dried fish by HAD, LVD, and FD were 66.27, 34.38, and 33.03 mg/100 g sample, respectively. The predominant amino acids of dried fish treated by LVD and FD were lysine, taurine, alanine, and glutamic acid, and the predominant ones by HAD were the remaining amino acids analyzed in this study, except lysine, taurine, alanine, and glutamic acid. By using the color parameters, the L* and b* values by LVD showed light brown and yellow colors of the fish. The textural properties of dried fish by LVD were softer and more chewable than those of HAD and FD. In the stereo-micrographs, the flesh of dried fish by LVD compared to others showed minimization of texture damage, resilient tissues, much fish oil, and were light brown in color. Taken together, these results suggest that LVD rather than HAD and FD provide good qualities of dried fish in terms of physicochemical characteristics and textural properties.

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“…The total color difference ( ΔE ) indicates the magnitude of color difference between stored and control samples (Patras, Brunton, Tiwari, & Butler, 2011). The ΔE and BI values were calculated using L* , a* , and b* values (Subhashree, Sunoj, Xue, & Bora, 2017), as follows:

Δ E = \sqrt{Δ L^{* 2} + Δ a^{* 2} + Δ {b^{* 2}}^{}}

B I = [100 (x - 0.31)] / 0.172

where:

x = \frac{a^{*} + 1.75 L^{*}}{5.645 L^{*} + a^{*} - 3.012 b^{*}}

…”

Section: Methodsmentioning

confidence: 99%

Stability of vitamin C, color, and garlic aroma of garlic mashed potatoes in polymer packages processed with microwave‐assisted thermal sterilization technology

Patel

Parhi

Al-Ghamdi

et al. 2020

Journal of Food Science

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The U.S. Army and NASA need ready‐to‐eat meals with extended shelf‐life for military operations and future manned space missions. For traditional heat sterilization methods, aluminum foil laminated pouches are used to achieve a shelf‐life of 3 to 5 years at room temperature. However, those packages are not suited for advanced thermal processing technologies based on microwave energy. This research investigated the effect of polymeric packaging materials on storage stability of garlic flavor, vitamin C, and color of garlic mashed potatoes processed with microwave‐assisted thermal sterilization (MATS) technology. Three types of high‐barrier metal oxide‐coated polymer pouches were used for MATS process, designed to achieve lethality approximately F0 = 6 min. Aluminum foil‐based pouches were used for retort process as control. Results demonstrated that both oxygen and water vapor barrier properties (oxygen transmission rate [OTR] and water vapor transmission rate [WVTR]) of the polymer pouches were affected by MATS processing. OTR increased by three to nine times, while WVTR increased by 5 to 20 times after processing. The MATS process resulted in 13% to 16% vitamin C loss, while retort process resulted in 18% loss in garlic mashed potato. The kinetics of vitamin C indicated that metal oxide‐coated high‐barrier packages (after processing OTR <0.1 cc/m2.day; WVTR <1.0 g/m2.day) could replace aluminum foil‐based pouches for MATS processed shelf‐stable ready‐to‐eat garlic mashed potatoes. Practical Application Garlic mashed potatoes in polymer packages processed in a microwave‐assisted thermal sterilization (MATS) system had better retention of vitamin C compared to samples packaged in aluminum laminated pouches and processed in retort. Polymer packages combined with MATS processing could potentially provide safe, better quality, and nutritious shelf‐stable food products for military and space missions.

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Quantification of browning in apples using colour and textural features by image analysis

Cited by 70 publications

References 11 publications

Coconut (Cocos nucifera L.) sap as a potential source of sugar: Antioxidant and nutritional properties

Coconut (Cocos nucifera L.) sap as a potential source of sugar: Antioxidant and nutritional properties

Effects of Various Drying Methods on Physicochemical Characteristics and Textural Features of Yellow Croaker (Larimichthys Polyactis)

Stability of vitamin C, color, and garlic aroma of garlic mashed potatoes in polymer packages processed with microwave‐assisted thermal sterilization technology

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