Changes In Color Parameters Research Articles

Kinetics of the changes in bio-active compounds, antioxidant capacity and color of Cornelian cherries dried at different temperatures

The aim of this research was to determine the effects of oven-drying on degradation of bioactive compounds of Cornelian cherry including total monomeric anthocyanins, total phenolics, total flavonoids and L-ascorbic acid. Changes in antioxidant capacity, percent polymeric color and visual color were also used as quality indicators of Cornelian cherry dried at 50°, 60° and 70 °C for 36, 13.5 and 6 h, respectively. A zero-order kinetic model was obeyed for polymeric color formation. First-order reaction kinetics was found for the degradations of monomeric anthocyanins and L-ascorbic acid, while losses in total phenolics, total flavonoids and antioxidant capacity followed second-order kinetic model. The changes in color parameters also obeyed first-order kinetics. The activation energy for the degradations of bioactive compounds was observed in the range of 48.2–78.7 kJ moL−1. L* parameter with the highest activation energy (200.08 kJ moL−1) was pointed out in this study. Also, a higher sensitivity to temperature for the antioxidant capacity is evidenced by higher activation energy (83.3 kJ moL−1). This study concluded that drying at high temperature (70 °C) with a short time promoted retentions in bioactive compounds.

Efficacy of Three Toothpastes in Iron Stain Removal from Primary Teeth.

ABSTRACTAimThis study aimed to assess the iron stain removal efficacy of three toothpastes in extracted primary teeth.Materials and methodsIn this in vitro study, 60 extracted sound primary teeth were selected, decoronated at the cementoenamel junction, and their pulp chambers were filled with a composite. The teeth were then immersed in ferrous sulfate solution and brushed 3,000 times in an automatic tooth-brushing machine using Colgate, whitening Crest, and conventional Crest dentifrices. Stain removal was done in four groups using a prophylaxis paste. Digital images were obtained from the teeth before and after brushing with dentifrices and the changes in color parameters were measured using Photoshop and iColor software programs. Changes in color parameters were statistically analyzed using one-way ANOVA while multiple comparisons were done by Tukey's test.ResultsThe greatest change in chroma was observed in the prophylaxis group and then in the whitening Crest, Colgate, and conventional Crest (mean values of −65.2, −31.07, −21.27, and −0.73, respectively). Prophylaxis completely removed the stains. The greatest reduction in value occurred in conventional Crest, Colgate, and whitening Crest (−18.07, −12.23, and −0.4, respectively). In the L*a*b* system, the least reductions were noted in the whitening Crest, Colgate, and conventional Crest (mean values of −1.96, −3.92, and −3.37, respectively). Prophylaxis significantly improved tooth brightness (a mean increase of 4.26).ConclusionNone of the toothpastes in this study were capable of effectively removing iron stains. Crest whitening toothpaste was slightly effective in this regard.Clinical significanceIron drops are routinely prescribed for children younger than 2 years of age to prevent iron deficiency and iron deficiency anemia. However, iron stains on teeth are a common concern for many parents. Finding toothpastes with greater efficacy for iron stain removal can help in this respect.How to cite this articleHeidari A, Shahrabi M, et al. Efficacy of Three Toothpastes in Iron Stain Removal from Primary Teeth. Int J Clin Pediatr Dent 2019;12(1):10–14.

Identifying non-destructive growth and maturity indexes of Prickly pear (Opuntia albicarpa S. Var. Burrona) and evaluation of freeze-drying conditions

ABSTRACTAround the world, prickly pear fruits are valued as a source of dietary functional compounds and ingredients for innovative foods. Growth and physicochemical changes of Opuntia albicarpa S. fruits were recorded from 0 to 132 days-after-flowering (DAF) to identify non-destructive maturity-indices. Optimum-ripened fruits were freeze-dried to study physicochemical and functional characteristics of dried and rehydrated pulp. Principal component analysis confirmed growth turned into fruit ripening in DAF 99, and it lasted until DAF 132. Changes in color parameters of the peel correlated with fruit texture and pulp sugar content and taste index (P < 0.01). During freeze-drying, plate temperature had more significant effects than the thickness (P < 0.05). At 30°C, color ΔE between dried and fresh slices augmented, but, texture Δ´s (medium force) between rehydrated and fresh pulp was lower. Color tests could be used to harvest commercially-ripened fruits. Freeze-drying at 30°C improves the rehydrated slices texture regarding thickness maintaining rehydration coefficients.

Dual-stage sugar substitution in Tommy Atkins mango

ABSTRACT The dual-stage sugar substitution technique (D3S) was used to induce sugar replacement in mango. It involved two stages, in which high-calorie sugars were partially removed from the fruit samples in the first stage and, in the second one, low-calorie sugar was incorporated into the mango. Ultrasonic waves can be applied in one or both stages and their use was also evaluated in this study. Results showed that submitting samples to ultrasonic waves (25 kHz) in both stages and their immersion in Stevia-based solution (250 or 500 g kg-1) in the second stage for 10, 20 and 30 min of processing gave higher water loss during the process, while greater solids gain could be achieved by applying ultrasound only in the first stage. Samples were also evaluated in terms of some quality parameters. The use of this technique resulted in samples with higher values of total phenolic content and changes in color parameters (L*, a* and b*). When samples were subjected to ultrasonic waves in both stages, a higher carotenoid retention was observed.

Quality of meat from young crossbred bulls frozen after 14 days of modified atmosphere storage

The quality of the longissimus lumborum muscle (Holstein-Friesian Black-and-White- HF BW x Belgian Blue - BB bulls) was determined after 14 days of storage under different modified atmospheres (MA) (vacuum; 40% CO2 + 60% N2; 30% CO2 + 70% Ar) and 6 months of frozen storage following 14 days of MA storage. Weight loss and cooking loss were smaller, and drip loss was greater after frozen storage compared with refrigerated storage. The pH of stored meat was typical of high-quality beef. TBARS values increased after refrigerated storage and after frozen storage. The changes in color parameters point to metmyoglobin formation in frozen meat. Both refrigerator and freezer storage had beneficial influence on tenderness, and shear force values decreased in frozen beef. The composition of MA during refrigerated storage had no effect on the analyzed parameters of beef. Frozen meat that was stored in a MA containing Ar prior to freezing was characterized by the lowest weight loss, and vacuum-packaged meat - by the lowest TBARS values.

Influence of simultaneous application of copper oxide nanoparticles and Satureja Khuzestanica essential oil on properties of kefiran–carboxymethyl cellulose films

A factorial experiment was designed to analyze nanobiocomposite films based on kefiran–carboxymethyl cellulose carbohydrates with copper oxide nanoparticles (CuONPs) (0, 1, 1.5 and 2%) and Satureja khuzestanica essential oil (SEO) (0, 1, 1.5 and 2%) as well as their combination in order to investigate their physical, mechanical, antioxidant, antimicrobial, optical, color, dynamic mechanical thermal, and morphological properties. It was generally found that the separate addition of CuONPs and SEO to the film improved its properties. In addition, results showed that the simultaneous application of CuONPs and SEO had substantially improved the physical and mechanical properties of the films. Besides the nature of CuONPs and SEO, this effect was due to the formation of hydrogen interactions between them and the biopolymer matrix, as supported by Fourier transform infrared spectroscopy (FTIR). The simultaneous application of CuONPs and SEO had a synergistic effect on antimicrobial properties against Staphylococcus aureus and Escherichia coli bacteria and further made a significant change in color parameters and percentage of light transmission within the visible and ultraviolet light spectral ranges. The results of the dynamic mechanical thermal analysis (DMTA) showed that the films containing simultaneous combinations of CuONPs and SEO had the highest storage modulus and glass transition temperature. Results of electron microscopy images indicated that the simultaneous presence of CuONPs and SEO in films was consistent with the biopolymer matrix and distributed properly in the medium. In summary, the results of this study showed that nanobiocomposite films containing the simultaneous combination of CuONPs and SEO may be useful in food packaging.

A sultone‐based reversible dark red‐yellow conversion thermochromic colorant with adjustable switching temperature

A reversible, adjustable thermochromic colorant with bichromatic conversion from dark red (cool state) to yellow (heat state) was prepared using bromocresol purple (BCP) as colour former. The thermochromic behaviour of this colorant was investigated during the heating‐cooling cycle, including the colour depth, colour difference and switching temperature. The mechanism of thermochromic colorant switching between dark red and yellow originated from the transformation of the conjugated structures of BCP, which was confirmed by infrared spectrometry. The switching temperature can be flexibility adjusted between 13–46 °C by mixing solvents according to Schröder's equation, which was demonstrated by differential scanning calorimetry measurement. The thermochromic colorant presented good reversible thermochromic performance with stable changes in colour parameters for 50 heating‐cooling cycles. This sultone‐based reversible dark red‐yellow conversion thermochromic colorant is suitable for application as thermal‐indicating material under various conditions.

Refractance window drying of fruits and vegetables: a review.

Fruit and vegetable drying to make leather, pestil or powder products is a challenging task. Traditional drying adversely affects the taste, colour, nutritional qualities and preservation of bioactive compounds due to high-temperature exposure of the product. The substitute for traditional drying processes is consequently necessary to impart superior quality and preserve greater nutritional value in processed foods. Refractance window (RW) drying is a thin film drying system having high heat and mass transfer rates that speeds up the rate of drying. Polyester (Mylar), an infrared transparent plastic sheet transmits radiative heat to food during the RW drying process with higher drying rate, more retention of nutrients and low aroma and flavour loss. RW drying is reported to be affected by the thickness of puree or slices and temperature of drying, as thick samples need longer drying time, generate higher water activity, bring changes in colour parameters, experience higher effective diffusion coefficient (Deff ) and result in lower solubility of powder. RW drying was compared with different drying processes and was observed to have more retention of nutrients and be more economical. RW dried samples were better in terms of colour and textural quality when compared with other traditional drying methods. © 2018 Society of Chemical Industry.

Nanoliposomes Containing Pistachio Green Hull's Phenolic Compounds as Natural Bio‐Preservatives for Mayonnaise

In this study, encapsulation of pistachio green hull extract (PGHE) into nanoliposomes (NLs) is carried out. Then, different concentrations of free and incorporated phenolic compounds of (500 and 1000 mg kg−1) are added to freshly prepared mayonnaise and samples are evaluated in terms of physicochemical, sensory, and microbial properties during 4 months of storage at 25 °C. The results indicate that the samples containing NLs produced by 2% lecithin and 1000 mg kg−1 of phenolic compounds have the lowest peroxide value (23.23 ± 2.61 meq O2 kg−1 oil) and thiobarbituric acid value (0.92 ± 0.07 mg malondialdehyde kg−1 oil). Free and incorporated phenolic compounds (1000 mg kg−1) exhibit higher antioxidant activity than 200 mg kg−1 of butylated hydroxy toluene (BHT). Free phenolic compounds (EXs) cause significant changes in color parameters (L*, a*, and b*). Regarding sensory evaluation, the samples containing NLs are the most preferred ones. Additionally, NLs having 1000 mg kg−1 of phenolic compounds have the highest inhibitory efficiency on total viable and fungal counts. NLs and EXs have equal effect on Enterobacteriaceae and lactic acid bacteria. Similar to samples containing 1000 mg kg−1 of sodium benzoate, microbial population in samples treated with phenolic compounds is within permissible level after 4 months of storage.Practical applications: The promising results prove that PGHE can be recommended as a natural source of antioxidants and bio‐preservatives instead of synthetic agents to increase the shelf life and safety of mayonnaise. Additionally, NLs enhance stability and solubility of entrapped phenolic compounds of PGHE and decease adverse effects of free ones on sensory properties of mayonnaise. Therefore, incorporation of phenolic compounds of PGHE in the liposomal carrier is a promising method to defeat the limitations of their direct addition to food systems and NLs containing phenolic compounds and plant extracts can also be applied to present novel functional foods. As nanoliposomes are produced by soybean lecithin as an inexpensive, safe and natural source of phospholipids in nanometric particle size, they can be considered for large‐scale use and promotion of biofunctional activities of phenolic compounds in food, pharmaceutical, and cosmetics applications.Firstly, pistachio green hull extract (PGHE) is prepared. Then, different concentrations of phenolic compounds of PGHE are added and blended with the lecithin/water mixture. Lastly, the suspensions are extruded by a mini extruder for producing large unilamellar vesicles. In the next step, liposome‐encapsulated and free phenolic compounds of PGHE are individually added to mayonnaise samples. Based on these findings, incorporation of phenolic compounds of PGHE in liposomal systems can be an appropriate alternative to improve the oxidative and microbial stability of mayonnaise sauce along with minimal effects on sensory attributes.

Heat and mass transfer modeling during foam-mat drying of lime juice as affected by different ovalbumin concentrations

This study evaluated the effect of ovalbumin concentration as a foaming agent (2, 3 and 4%) on foam-mat drying of lime juice at 60 °C with foams of 5 mm in thickness. The process was also simulated to investigate the effect of ovalbumin concentration on temperature and moisture distributions. The model was validated by matching the data obtained from the model with experimental data. An increase in ovalbumin concentration led to a decrease in the powder's bulk and tapped density and an in increase in its water absorption index by 11.22%. Changes in bulk and tapped densities were in the 0.336–0.4 and 0.511–0.598 g/cm3 range, respectively. Changes in color parameters of the hue angle also had statistically significant differences in ovalbumin concentrations of 2 and 4%, while there was no significant difference in concentrations of 2–3% and 3–4%. The results showed a good correlation coefficient of over 0.90 between the experimental data and data obtained from the model. The uniform temperature and moisture distributions during foam-mat drying improved the qualitative characteristics of the final product in terms of the uniformity of the resulting powder's moisture content ultimately leading to a higher quality lime juice powder.

Antioxidant and antimicrobial effects of edible coating based on chitosan and bamboo vinegar in ready to cook pork chops

Edible coating solutions, containing chitosan (CH) and bamboo vinegar (BV), were developed to investigate the effect of CH-BV coating solutions on quality and shelf life of ready to cook (RTC) pork chops stored at 4 ± 1 °C for 12 days. The antioxidant effects against lipid oxidation and antimicrobial activity against total viable counts (TVC), lactic acid bacteria (LAB), Enterobacteriaceae, and Pseudomonus spp. were analyzed. At the same time, Changes in color parameters and sensory attributes of all RTC samples were evaluated. Results showed that CH-BV coating treatments tended to retard lipid oxidation by inhibited the increases in TBARS values. CH coating treatments enhanced L* and maintained a* values almost stable during storage. Compared to the control sample, CH and CH-BV coating treatments maintained the initial color values of samples for a longer period according to DE* values. Based primarily on microbiological and sensory data, CH and CH-BV coating treatments improved shelf-life by ca. 3 and 6 days, respectively. Therefore, bamboo vinegar-based edible coating treatment could be applied to RTC meat products to improve product's shelf life and food safety.

Bio-Engineering Studies for Tomato Pomace Powder Production as a Nutritional Valuable Material

Processing tomatoes into industrial products leave behind large amounts of by-products. These by-products of tomato processing are attractive sources of high nutritional valuable components. Accordingly, the current research work aims to produce tomato pomace powder as a nutritional valuable material. Tomatoes were juiced, and the remaining pomace were further dried by various drying methods i.e., mechanical dryer at different air temperatures and velocities (60, 80 and 100 °C at 1, 1.5 and 2 m/s), oven drying (60, 80 and 100 °C) and microwave drying at different powers (200, 400, 600 and 800 W). The obtained results showed that the moisture content of the by-product decreases with growing temperature, velocity and microwave power. Dried tomato pomace samples were evaluated for quality attributes, viz. microbial activity, color, and chemical compounds (moisture content, dry matter, Ash, carbohydrate, protein, fat and total carotenoids). Drying process caused a considerable decrement in total microbial counts of tomato pomace samples (the best value was 1.9×103 cfu.ml-1) at mechanical dryer (100 °C and 2 m/s). In conclusion, using the mechanical drying method at 100 °C achieved the best results of minimum value of microbial load, minimum change in color parameters and higher total carotenoids for dried samples although the drying time is greater than the microwave method. Hence, these drying methods were applied to optimize the drying conditions in order to valorization by-products of tomatoes. Therefore, the authors recommended using a large scale of mechanical dryer for tomato pomace drying at the optimum operational condition mentioned above.

The impact of high voltage electrical discharge plasma on the chromatic characteristics and phenolic composition of red and white wines

Abstract The cold plasma is an emerging electrotechnology for the improvement of food safety without loss of physicochemical or sensory properties. The purpose of this study was to evaluate the effects of plasma treatments on the chromatic characteristics and phenolic composition of red and white wines. The red wine Cabernet Sauvignon and white wine Grasevina were treated with high voltage electrical discharge plasma considering the variations in frequency (60, 90 and 120 Hz) and processing time (3, 5 and 10 min). Total phenolics, total anthocyanins, total tannins and chromatic characteristics were analyzed by spectrophotometry while free anthocyanins, phenolic acids and flavan-3-ols by the HPLC-UV/Vis. Obtained results illustrated that plasma treatments have influenced the stability of phenolic compounds in wines without major changes in color parameters. Also, among two different processing parameters, the duration time was the most significant factor inducing changes on wines. Industrial relevance High voltage electrical discharge plasma has been shown to affect the stability of wine phenols without any significant change in the color. An increase in the concentration of certain phenolic compounds in white wine suggest that this technique could be used in the wine industry as an alternative technique for enhancing the oxidative stability of wine and consequently the wine quality during the aging process.

P.1.j.017 - Pharmacological inhibition of bone resorption induces cognitive impairment in rats on high fat high fructose diet: metabolic correlations

The objective of this study was to investigate the mechanism of micro-vacuum (MV) storage on broccoli chlorophyll degradation and builds prediction model of chlorophyll content based on the color parameter changes. The freshly harvested broccoli were subjected to MV storage (70 ± 5 kPa) and atmospheric pressure storage at 3 ± 1 °C for 49 d; The relationship between broccoli chlorophyll content and its surface color parameters (-a/b value) was studied to build broccoli chlorophyll content prediction model based on the color parameter changes under MV conditions. The results showed the degradation of chlorophyll could be inhibited, activities of CAT, SOD, POD could be improved, superoxide anion (O2) release rate, hydrogen peroxide (H2O2) content, malondiadehyde (MDA) content and the increase of membrane permeability could be decreased significantly in MV storage conditions; the correlation analysis showed that relationship between chlorophyll degradation rate and activities of CAT, SOD, POD, the relationship between chlorophyll content and O2̄• release rate, H2O2 content, MDA content, membrane permeability showed a significant negative correlation; The changes of chloroplast ultrastructure could be inhibited and degradation of chlorophyll could be delayed in MV conditions, yellowing mechanisms of broccoli was revealed by the cellular level in MV conditions. Validation showed that the prediction model could reflect the changes of chlorophyll content during storage, provide theoretical basis for the further application of non-destructive testing technology.

A comparison of two methods of determining colour change in the assessment of the quality of pork [pdf

BACKGROUND The colour of pork is one of the most important measures of meat quality. For the consumer, it is a sign of freshness, crucial for the decision to buy a product. The storage of meat results in constant col- our changes. Differences can be found in all colour parameters, especially chromatic ones, such as redness (a*) and hue angle (h°), as these changes are significantly correlated with a number of quality traits. Colour change can be determined not only by evaluating changes in colour parameters, but also by establishing the change in absorbance of specific wavelengths of light. The aim of this study was to compare the usefulness of these two methods of determining colour change: parameters measured on the CIELAB and CIELCh scales and colour change (%CC) determined based on the absorbance of selected wavelengths of light, i.e. 505, 540, 560, 580 and 630 nm. In this paper, we analysed two methods of measuring colour change in terms of their relevance for meat quality assessment. METHODS The study involved 150 samples of the longissimus lumborum muscle collected from 150 carcasses of pigs slaughtered on an industrial line, weighing 65-107 kg, with an average carcass weight of 86.1 kg. Meat sensory analysis (colour, wateriness, firmness), physicochemical assessment (colour, WHC, pH48) and proximate analysis (moisture, total protein, fat, ash) were carried out. The methods included the determination of (I) changes in colour parameters measured on the CIELAB and CIELCh scales, and (II) colour change (%CC) based on the absorbance of selected wavelengths: 505, 540, 560, 580 and 630 nm. Chromatic absorbance values of a wavelength of 525 nm (A525p) and the relative content of Mb, MbO2 and MetMb were calculated according to the method proposed by Krzywicki (1979). RESULTS Basic chemical composition - with few exceptions - was not significantly correlated with differenc- es in the values of colour parameters (ΔL*, ?a*, ?b*, ΔC*, Δh°) and colour change (%CC). With an increase in scores in the sensory evaluation of colour, wateriness, and firmness, and an increase in WHC and pH48, the differences in lightness (ΔL*) significantly increased and differences in chromatic value (?a*, ?b*, ΔC*, Δh°) and %CC decreased, for all tested combinations of wavelengths. The highest correlation coefficients were observed for ?a* and Δh° and %CC540/630 and %CC580/630, with colour change (%CC540/630 and %CC580/630) showing a stronger correlation with the tested meat quality traits than the differences in redness (?a*) and hue angle (Δh°). We found a very strong correlation between changes in the relative levels of MetMb (ΔMetMb) and colour change (%CC) based on the absorbance of wavelengths of 540 and 505 nm, and 580 and 505 nm (r = 0.950*** and r = 0.967***, respectively). CONCLUSIONS The determination of colour change based on the absorbance of two combinations of wave- lengths, i.e. (I) 540 and 630, and (II) 580 nm and 630 nm, is more useful in the assessment of pork quality than changes in two most relevant parameters of the CIELAB and CIELCh scales, i.e. redness (Δa*) and hue angle (Δh°). Moreover, the determination of absorbance of a wavelength of 630 nm was more useful for determin- ing colour change (%CC) than 505 nm. Colour change (%CC) based on the absorbance of wavelengths of 540 and 505 nm and 580 and 505 nm reflect the changes in the relative amounts of MetMb very well.

A comparison of two methods of determining colour change in the assessment of the quality of pork.

The colour of pork is one of the most important measures of meat quality. For the consumer, it is a sign of freshness, crucial for the decision to buy a product. The storage of meat results in constant col- our changes. Differences can be found in all colour parameters, especially chromatic ones, such as redness (a*) and hue angle (h°), as these changes are significantly correlated with a number of quality traits. Colour change can be determined not only by evaluating changes in colour parameters, but also by establishing the change in absorbance of specific wavelengths of light. The aim of this study was to compare the usefulness of these two methods of determining colour change: parameters measured on the CIELAB and CIELCh scales and colour change (%CC) determined based on the absorbance of selected wavelengths of light, i.e. 505, 540, 560, 580 and 630 nm. In this paper, we analysed two methods of measuring colour change in terms of their relevance for meat quality assessment. The study involved 150 samples of the longissimus lumborum muscle collected from 150 carcasses of pigs slaughtered on an industrial line, weighing 65-107 kg, with an average carcass weight of 86.1 kg. Meat sensory analysis (colour, wateriness, firmness), physicochemical assessment (colour, WHC, pH48) and proximate analysis (moisture, total protein, fat, ash) were carried out. The methods included the determination of (I) changes in colour parameters measured on the CIELAB and CIELCh scales, and (II) colour change (%CC) based on the absorbance of selected wavelengths: 505, 540, 560, 580 and 630 nm. Chromatic absorbance values of a wavelength of 525 nm (A525p) and the relative content of Mb, MbO2 and MetMb were calculated according to the method proposed by Krzywicki (1979). Basic chemical composition - with few exceptions - was not significantly correlated with differenc- es in the values of colour parameters (ΔL*, ?a*, ?b*, ΔC*, Δh°) and colour change (%CC). With an increase in scores in the sensory evaluation of colour, wateriness, and firmness, and an increase in WHC and pH48, the differences in lightness (ΔL*) significantly increased and differences in chromatic value (?a*, ?b*, ΔC*, Δh°) and %CC decreased, for all tested combinations of wavelengths. The highest correlation coefficients were observed for ?a* and Δh° and %CC540/630 and %CC580/630, with colour change (%CC540/630 and %CC580/630) showing a stronger correlation with the tested meat quality traits than the differences in redness (?a*) and hue angle (Δh°). We found a very strong correlation between changes in the relative levels of MetMb (ΔMetMb) and colour change (%CC) based on the absorbance of wavelengths of 540 and 505 nm, and 580 and 505 nm (r = 0.950*** and r = 0.967***, respectively). The determination of colour change based on the absorbance of two combinations of wave- lengths, i.e. (I) 540 and 630, and (II) 580 nm and 630 nm, is more useful in the assessment of pork quality than changes in two most relevant parameters of the CIELAB and CIELCh scales, i.e. redness (Δa*) and hue angle (Δh°). Moreover, the determination of absorbance of a wavelength of 630 nm was more useful for determin- ing colour change (%CC) than 505 nm. Colour change (%CC) based on the absorbance of wavelengths of 540 and 505 nm and 580 and 505 nm reflect the changes in the relative amounts of MetMb very well.

Use of olive oil-in-water gelled emulsions in model turkey breast emulsions

Today, gelled emulsion systems offer a novel possibility in lipid modification of meat products. In this study, we aimed to investigate the quality characteristics of model turkey emulsions that were prepared with olive oil-in-water gelled emulsion (GE) as partial or total beef fat replacer. The results indicated that while most of the GE treatments showed equivalent emulsion characteristics in terms of emulsion stability, water-holding capacity and cook yield, utilization of 100% GE as the lipid source could increase total expressible fluid of the model turkey emulsion and thus negatively affect the quality. Utilization of GE was effective in total fat reduction, as the model turkey emulsions formulated with more than 50% GE had significantly lower fat content compared to full-beef fat control model emulsion. However, beef fat replacement with GE produced considerable changes in colour parameters. Finally, it was concluded that utilization of GE as a partial beef fat replacer has good potential to enhance stability and reduce total fat in turkey meat emulsion products.

Effects the mechanism of micro-vacuum storage on broccoli chlorophyll degradation and builds prediction model of chlorophyll content based on the color parameter changes

The objective of this study was to investigate the mechanism of micro-vacuum (MV) storage on broccoli chlorophyll degradation and builds prediction model of chlorophyll content based on the color parameter changes. The freshly harvested broccoli were subjected to MV storage (70±5kPa) and atmospheric pressure storage at 3±1°C for 49 d; The relationship between broccoli chlorophyll content and its surface color parameters (-a/b value) was studied to build broccoli chlorophyll content prediction model based on the color parameter changes under MV conditions. The results showed the degradation of chlorophyll could be inhibited, activities of CAT, SOD, POD could be improved, superoxide anion (O2) release rate, hydrogen peroxide (H2O2) content, malondiadehyde (MDA) content and the increase of membrane permeability could be decreased significantly in MV storage conditions; the correlation analysis showed that relationship between chlorophyll degradation rate and activities of CAT, SOD, POD, the relationship between chlorophyll content and O2̄• release rate, H2O2 content, MDA content, membrane permeability showed a significant negative correlation; The changes of chloroplast ultrastructure could be inhibited and degradation of chlorophyll could be delayed in MV conditions, yellowing mechanisms of broccoli was revealed by the cellular level in MV conditions. Validation showed that the prediction model could reflect the changes of chlorophyll content during storage, provide theoretical basis for the further application of non-destructive testing technology.

Influence of Fermentation Process on the Anthocyanin Composition of Wine and Vinegar Elaborated from Strawberry.

Anthocyanins are the major polyphenolic compounds in strawberry fruit responsible for its color. Due to their sensitivity, they are affected by food processing techniques such as fermentation that alters both their chemical composition and organoleptic properties. This work aims to evaluate the impact of different fermentation processes on individual anthocyanins compounds in strawberry wine and vinegar by UHPLC-MS/MS Q Exactive analysis. Nineteen, 18, and 14 anthocyanin compounds were identified in the strawberry initial substrate, strawberry wine, and strawberry vinegar, respectively. Four and 8 anthocyanin compounds were tentatively identified with high accuracy for the 1st time to be present in the beverages obtained by alcoholic fermentation and acetic fermentation of strawberry, respectively. Both, the total and the individual anthocyanin concentrations were decreased by both fermentation processes, affecting the alcoholic fermentation to a lesser extent (19%) than the acetic fermentation (91%). Indeed, several changes in color parameters have been assessed. The color of the wine and the vinegar made from strawberry changed during the fermentation process, varying from red to orange color, this fact is directly correlated with the decrease of anthocyanins compounds.

Kinetics of Reshteh Khoshkar Color Changes During Atmospheric and Vacuum Deep-fat Frying

The effect of frying pressure on the kinetics of color changes during atmospheric and vacuum deep fat frying of Reshteh Khoshkar has been studied. The Hunter color parameters redness, yellowness, lightness and total color difference were used to estimate color changes during frying as a function of process. Lightness (L*) decreased from 85.37 to 75.01 with vacuum frying time, while redness (a*), yellowness (b*) and total color difference increased from -2.09, 4.92 and 0 to 1.22, 37.01 and 31.56, respectively. It was observed that the severity of colour change was higher in atmospheric frying process than the vacuum frying process. The changes in color parameters were modeled by zero-order, first-order and a combined kinetics model. The two first-order and combined kinetics models fitted properly the values of color changes during frying, with good coefficient of determination. The combined model used can describe the experimental colour parameters better than the other studied kinetics models.