Quantification of enzymatic browning kinetics in pear slices using non-homogenous ∗ color information from digital images

Quevedo, Roberto; Díaz, Oscar; Caqueo, Arnaldo; Ronceros, Betty; Aguilera, José Miguel

doi:10.1016/j.lwt.2009.03.011

Cited by 40 publications

(32 citation statements)

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“…Obtained results showed that fractal method was more sensitive in difference detection where colour patterns have a non-homogenous colour surface. [20,22,28] The FD value was used as an indicator of changes in the non-homogenous distribution of the surface colours of meat during oxidation. [25] Lacunarity of the sample images was estimated at the end of CUT at different temperatures.…”

Section: Effect Of Cut On Lightness Of the Colourmentioning

confidence: 99%

“…[14,16,17,19] Fractal is another useful method which is used to quantify the food colour and structural changes. [20][21][22][23] In the 1960s, Mandelbrot used the 'fractal' to indicate objects whose complex geometry can't be simply described by Euclidean dimension. [24] Fractal dimension (FD) shows the degree of ruggedness and geometric complexities of both natural and synthetic particles.…”

Section: Introductionmentioning

confidence: 99%

“…[25] It was also found that FD could be applied to describe the enzymatic browning of avocado puree and slices of pear, apple, banana, and avocado. [20][21][22]27,28] The formed fractal structures by aggregation of colloidal particles were also applied to understanding the structure, aggregation, and stability of particles that are responsible for the cloudy appearance of apple juice. [29] FD and lacunarity were studied to evaluate the structural changes in quality of the fresh papaya sliced during environmental conditions.…”

Section: Introductionmentioning

confidence: 99%

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Cloud stability of sour orange juice as affected by pectin methylesterase during come up time: Approached through fractal dimension

Aghajanzadeh

Kashaninejad

Ziaiifar

2017

International Journal of Food Properties

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Cloud stability of the juice is affected by pectin methylesterase (PME) activity. Come up time (CUT) of thermal treatment showed inactivation effect on PME. In this study, lacunarity and fractal dimension (FD) were used to evaluate the effect of CUT on PME activity and appearance of the sour orange juice. The CUT lasted 2.68, 2.58, 2.51, 2.46, 2.43, 2.33, and 2.28 min at 60, 65, 70, 75, 80, 85, and 90°C, respectively. The fractal dimension and lacunarity were estimated using the box counting method. PME activity, cloud value and lightness were measured according to Kimball, spectroscopy methods, and image processing, respectively. Higher PME inactivation and cloud value and lower lightness of the juice were obtained at a higher temperature. FD showed a high correlation with changes in PME activity, cloud, and lightness of the juice. Lacunarity was used to describe the shape and gap distribution within the image. As the combination of FD and lacunarity was useful in the study of the image, these factors could be applied to evaluate the effect of CUT on some of the physical and chemical properties of fruit juice. ARTICLE HISTORY

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Section: Effect Of Cut On Lightness Of the Colourmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Cloud stability of sour orange juice as affected by pectin methylesterase during come up time: Approached through fractal dimension

Aghajanzadeh

Kashaninejad

Ziaiifar

2017

International Journal of Food Properties

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“…La disminución de L* al final del almacenamiento, para ambas muestras, puede ser causa de la oxidación de los polifenoles (García et al, 1999). El valor L* se ha usado como indicador del pardeamiento en vegetales (Quevedo et al, 2009) y se demuestra que es menor en Pa, gracias a su efecto antioxidante.…”

Section: Análisis Fisicoquímicosunclassified

Efecto de la adición de ajo en la estabilidad y calidad sensorial de una pasta de aceituna

et al. 2011

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Rancidity is less than perceived in Pa. The tastes sour, salty and bitter are lower in Pa. According to the results, the addition of garlic is recommended for olive paste and similar foods. KEY-WORDS: Acidity -Color -Garlic -OlivesPeroxide value -pH -Sensory analysis. INTRODUCCIÓNEl ajo es una planta del género Allium que tiene un bulbo que se usa para dar sabor a los alimentos, históricamente ha sido utilizado como planta medicinal para diferentes tipos de afecciones. Estudios epidemiológicos y clínicos sugieren que el ajo está relacionado con el riesgo de enfermedades cardiacas y cáncer (Thomson et al., 2006;Ngo et al., 2007;Omar & Al-Wabel, 2010); ha sido asociado con la disminución de la presión sanguínea de significancia clínica en pacientes con hipertensión (Ried et al., 2010). Fleischauer et al. (2000) publicaron un meta-análisis que indica que el alto consumo de ajo está relacionado con la disminución del riesgo de cáncer al estó-mago y colorrectal.El ajo mejora la estabilidad de los alimentos ya que contiene muchos compuestos bioactivos como polifenoles y organosulfurados (Queiroz et al., 2009); posee actividad antimicrobiana (Hughes et al., 1991;Fujisawa et al., 2008;Tajkarimi et al., 2010) y antioxidante en alimentos (Aguirrezábal et al., 2000;Borek, 2001; 8ener et al., 2007;Bozin et al., 2008;Janoszka, 2010) Las aceitunas de la variedad Sevillana se destinan principalmente al mercado de aceitunas de mesa; del total de producción destinada a la comercialización, alrededor del 10 al 15% de los frutos se rechazan en la industria, por presentar manchas, golpes o estar ralladas. Estas "aceitunas de rechazo" se pueden utilizar en la elaboración de pasta untable, como una alternativa saludable frente a otros alimentos como margarinas, paté y otras pastas de alto valor calórico. (Callejas et al., 2001;Schwartz et al., 2009) RESUMENEfecto de la adición de ajo en la estabilidad y calidad sensorial de una pasta de aceituna Se evaluó el efecto de ajo en la calidad y estabilidad de una pasta de aceitunas. Se preparó una pasta control (Pc) a base de aceitunas variedad Sevillana y otra idénti-ca con adición de ajo (Pa) en concentración de 0.5g/100g. Se realizaron análisis microbiológicos, fisicoquímicos y sensoriales en ambas pastas al tiempo cero y durante el almacenamiento hasta los 90 días a 4°C. Los parámetros microbiológicos permanecen dentro de los límites aceptados desde el punto de vista sanitario. La adición de ajo a la pasta de aceitunas produce aumento de acidez, expresada como % ácido láctico, y disminución significativa (p Ͻ 0.05) de pH a los 30 y 60 días de almacenamiento. La adición de ajo produce menor aumento del índice de peróxido a los 90 días de almacenamiento. El análisis instrumental de color indica que Pa es más luminoso y más intenso. La aceptabilidad es similar entre las pastas. La calidad sensorial indica que Pa tiene mejor apariencia, aroma, consistencia y sabor. La rancidez es menos percibida en Pa que en Pc, siendo en ambas bajo. El gusto ácido, salado y amargo es menor en Pa. De acuer...

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“…Conventionally, browning indicator's trough of biochemical index used to quantify enzymatic browning, for example, using polyphenol oxidase activity or physical indicators, such as color surface [15,16] . A physical indicator based on color is the most method that used.…”

Section: Introductionmentioning

confidence: 99%

Quantification of enzymatic browning kinetics of quince preserved by edible coating using the fractal texture Fourier image

et al. 2015

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The effect of different coating [Aloe vera, Chitosan (0.5 and 1.5 %), Carboxymethlcellulose (0.5 and 1.5 %)] on the enzymatic browning kinetics of quince was determined by traditional and fractal browning indicator methods (FBI) at during cold storage. Power-law model used to model the enzymatic kinetic of fractal dimension value (FD L* ) and average L* value (conventional method). The results showed that the average of L* value decreased during an enzymatic browning in fruit slices, while FD L* rose. The more changes in L* value was observed for quinces coated with CMC 0.5 % that about similar to changes in uncoated quinces were from 90.083 to 67.571 and 90.736 to 66.786 respectively at nine days. The quinces treated with Chitosan 1.5 % had more changes in FD L* value compared to another treatment. In other words, enzymatic browning in quinces coated with Chitosan 1.5 % has more heterogeneous and non-uniform color patterns. Kinetic rate (K) got from FD L* was the higher than kinetic rate (K) got using average L* value. Kinetic's order (shape factor) got the FBI method compared to the conventional method was lower because in conventional method assuming occurs homogenous surface coloration.

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Quantification of enzymatic browning kinetics in pear slices using non-homogenous ∗ color information from digital images

Cited by 40 publications

References 43 publications

Cloud stability of sour orange juice as affected by pectin methylesterase during come up time: Approached through fractal dimension

Cloud stability of sour orange juice as affected by pectin methylesterase during come up time: Approached through fractal dimension

Efecto de la adición de ajo en la estabilidad y calidad sensorial de una pasta de aceituna

Quantification of enzymatic browning kinetics of quince preserved by edible coating using the fractal texture Fourier image

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