Total Color Values Research Articles

Pengaruh jenis pemanis erythritol dan stevia terhadap karakteristik fisikokimia, dan sifat fungsional fruit leather kulit jeruk siam – mangga

Fruit leather refers to a food item obtained by drying pureed fruit in an oven. Typical raw materials used in fruit leather include nutrient-rich tropical and subtropical fruits, high in dietary fiber and vitamin C. This study aims to explore the impact of erythritol and stevia sweeteners on the physic, physicochemical, and functional characteristics of siam-mango orange peel fruit leather. The study employed a factorial complete randomized design (CRD) with two factors: (1) the treatment of the ratio of citrus peel and mango fruit with concentrations of JM1 (50%: 50%), JM2 (40%: 60%), JM3 (30%: 70%), and JM4 (20%: 80%), and (2) the type of sweetener, specifically erythritol (28%) and stevia (5%). The testing parameters included physical characteristics such as texture and color, chemical characteristics such as moisture, ash, protein, fat, and carbohydrate content, as well as functional properties including vitamin C, reducing sugar, antioxidant, and dietary fiber. According to physicochemical testing, the optimal treatment was achieved using a combination of JM2G2 orange peel 10% and manga 90% (JM2) along with Stevia sweetener type (G2). The physicochemical analysis revealed that the moisture content was 14.52%, ash was 0.933%, protein was 3.73%, fat was 2.875%, and carbohydrate content was 77.945%. As well as analyzing the physical properties and functional effects of food on texture content, this study measured total color value, vitamin C, reducing sugar, and antioxidant activity (IC 50). The results showed that the values for each were 3.5, 49, 13.675%, 27.215%, and IC 50 value: 76.02, respectively. The utilization of erythritol and stevia sweeteners has been shown to impact the quality of fruit leather.

Effects of growth patterns and years on quality of Saposhnikoviae Radix samples

This study aims to reveal the effects of different growth patterns and years on the quality of Saposhnikoviae Radix samples. The apparent colors of the powder samples were quantified by a colorimeter, and the total color values(E~*ab) were calculated. The content of prim-O-glucosylcimifugin, cimifugin, 4'-O-β-D-glucosyl-5-O-methylvisamminol, sec-O-glucosylhamaudol, and 3'-O-angeloylhamaudol in the samples was simultaneously determined by high performance liquid chromatography(HPLC). Cluster analysis, principal component analysis, partial least squares discriminant analysis, and Pearson correlation analysis were performed to analyze the powder chromatic values and the content of 5 components. The results showed that the E~*ab values of the samples were in the order of wild group<multiple-year-old group<one-year-old group. The content of cimifugin, sec-O-glucosylhamaudol, and 3'-O-angeloylhamaudol in the wild group was significantly higher than that in the multiple-year-old and one-year-old groups. The results of multivariate statistical analysis showed that the quality of multiple-year-old group varied greatly. The quality of the multiple-year-old samples was close to that of the wild group and better than that of the one-year-old group. The variable importance in the projection(VIP) values of b~*, 3'-O-angeloylhamaudol content, E~*ab, and L~* were all larger than 1, and that of cimifugin content was close to 1. The E~*ab value was negatively correlated with the content of prim-O-glucosylcimifugin, cimifugin, sec-O-glucosylhamaudol, and 3'-O-angeloylhamaudol, while it had no linear correlation with the 4'-O-β-D-glucosyl-5-O-methylvisamminol content. The growth patterns and years had different effects on the quality of Saposhnikoviae Radix samples. The chromatic values of Saposhnikoviae Radix and the content of 5 components can be used to evaluate the quality of Saposhnikoviae Radix, and 3'-O-angeloylhamaudol and cinmifugin can be considered as markers for the quality control of Saposhnikovia divaricata during the growing process.

Development and Characterization of Films with Propolis to Inhibit Mold Contamination in the Dairy Industry.

Due to the number of polyphenols with multiple biological activities, propolis has high potential to be used as an active agent in food protective films. Therefore, this study aimed to develop and characterize a sodium alginate film with ethanolic extract of propolis (EEP) for its potential use as protective active packaging against filamentous fungi in ripened cheese. Three different concentrations of EEP were analyzed: 0, 5 and 10% w/v. The films obtained were characterized, assessing thermal and physicochemical properties, as well as the concentration of polyphenols in the EEP and antifungal activity of the active films. The incorporation of EEP in the films generated thermal stability with respect to the loss of mass. Total color values (ΔE) of the films were affected by the incorporation of the different concentrations of EEP, showing a decrease in luminosity (L*) of the films, while the chromatic parameters a* and b* increased in direct proportion to the EEP concentration. Antifungal activity was observed with a fungistatic mode of action, stopping the growth of the fungus in cheeses without development of filamentous molds, thus increasing the shelf life of the ripened cheese under the analytical conditions, over 30 days at room temperature. Overall, EEP can be used to prevent growth and proliferation of spoilage microorganisms in cheese.

Germplasm resource evaluation of Chrysanthemi Indici Flos based on color and chemical components

This study explored the correlation between color and chemical components of Chrysanthemi Indici Flos(CIF), aiming at providing a reference for its procurement, evaluation, and breeding. Colorimeter and ultra-performance liquid chromatograph(UPLC) were used to determine the color(lightness-shade chromaticity value L~*, red-green chromaticity value a~*, yellow-blue chromati-city value b~*) and chemical components(cynaroside, linarin, luteolin, apigenin, and chlorogenic acid) of 84 CIF germplasms, respectively. Diversity analysis, correlation analysis, regression analysis, and cluster analysis were performed. The results showed that the color and chemical components of CIF were diversified. Chlorogenic acid was in significantly positive correlation with L~* and b~* and significantly negative correlation with a~*. Cynaroside and grey relational grade γ_i of chemical components were in significantly po-sitive correlation with b~* and L~*, respectively, whereas linarin, luteolin, and apigenin had no significant correlation with L~*, a~*, or b~*. The 84 CIF germplasms were clustered into 4 clades. In addition, germplasms in clade Ⅲ had higher γ_i and total color value(E~*_(ab)) than those in other clades, with the best quality and color, and a germplasm with the highest quality, bright yellow color, and highest content of linarin was screened out in this clade. Thus, CIF with bright yellow color had high content of cymaroside and chlorogenic acid and thereby high quality. In summary, the color can be used to quickly predict the quality of CIF. Our results provided data for the evaluation of CIF quality by color and a reference for its procurement and breeding.

Quality of Chili Powder Soaked with Lime (Citrus aurantiifolia) and Tamarind (Tamarindus indica) Solution after Water Blanching

Drying process leads to the decrease of the quality and nutrition of hot chili powder. Soaked with chemical solution such as sodium metabisulphite and citric acid can maintain the quality of hot chili powder. These chemicals are relatively expensive and not readily found. Fruits that have organic acids, natural, easy to find, and relatively cheap are lime and tamarind. The research aimed to determine the effect of hot chili powder soaked with lime and tamarind solution and determine the fruit that can replace chemical solution. Randomized Block Design with 2 factors was used in this research. The first factor was type of soaking solution (lime solution and tamarind solution). The second factor was acid concentration (5%, 10%, 15%). The observed data were analyzed statistically using Analysis of Variance (ANOVA) with 5% confidence interval. Then tested using LSD (Least Significance Different) test or DMRT (Duncan Multiple Range Test) with 5% confidence interval. The best results was showed by 15% lime solution. The sample results had color a * 22.28, total color value 173.77 ASTA, capsaicin level 76427.54 ppm, total phenolic content 9.07 mg GAE/g, total flavonoid content 30.76 mg QE/g, ascorbic acid content 0.66 mg/g, and IC 50 is 213.11 ppm.

Correlation analysis of color change and Maillard reaction during processing of Gardeniae Fructus Praeparatus

The chromaticity space parameters of the samples during the processing of Gardeniae Fructus Praeparatus(Jiaozhizi in Chinese herbal name, JZZ) were measured by the visual analyzer to analyze the color variation rule during the processing of JZZ, and the content changes of total reducing sugar, total amino acid and 5-hydroxymethylfurfural(5-HMF) related to Maillard reaction were measured. Pearson correlation analysis and linear regression analysis of the data were carried out by SPSS 24.0 software. The experimental results showed that the objective coloration of the samples in the processing of JZZ was basically consistent with the traditional subjective color judgment; the contents of total reducing sugar and total amino acids showed a decreasing trend during the processing of JZZ, and the content of 5-HMF showed an increasing trend, which was in line with Maillard reaction law. Pearson correlation analysis results showed that there was a significant correlation between the chromaticity space parameters L~*(lightness value), a~*(red green value), b~*(yellow blue value), E~*ab(total color value) and the contents of total reducing sugar, total amino acid and 5-HMF(P<0.01), among which the values of L~*, a~*, b~*, E~*ab were positively correlated with the contents of total reducing sugar and total amino acid, and negatively correlated with the contents of 5-HMF. The results of linear regression analysis also showed that these two were highly correlated. In this study, by establishing the correspondence relationship between the color change of JZZ processing and Maillard reactants, wecan not only provide a basis for the objective digital expression of subjective color of JZZ, but also provide a reference for explaining the processing mechanism of JZZ from a new perspective.

Correlation between color of Scutellariae Radix pieces and content of five flavonoids after softening and cutting by different methods

Scutellariae Radix is one of the commonly used heat-clearing and damp-drying drugs in clinical practice. Establishment of the quality evaluation system for Scutellariae Radix is of great significance to ensure safety and effectiveness of clinical drug use.Scutellariae Radix pieces were prepared under different processing conditions with 3 softening methods: boiling,atmospheric steaming and pressurized steaming. High performance liquid chromatography( HPLC) method was used to determine the content of five flavonoids in Scutellariae Radix,and L*,a*,b*values representing color chromaticity of Scutellariae Radix powder were measured by colorimeter,then total color value E*was calculated. Simple correlation and canonical correlation analysis was used to explore the correlation between color of Scutellariae Radix powder and content of five flavonoids. The results showed that the contents of baicalin and wogonoside were significantly positively correlated with L*,b*and E*values,but negatively correlated with a*value. The contents of wogonin,apigenin,and melaleuca A were positively correlated with a*value,but negatively correlated with L*,b*,and E*values( P<0. 01). There was a significant negative correlation between the content of flavonoid glycosides and flavonoid aglycones( P<0. 01).All of these indicated that the color of Scutellariae Radix powder was significantly correlated with content of five flavonoids. The experiment results proved that when color difference between Huangqin pieces and medicinal materials was kept at ΔL*<6,Δb*<3,ΔE*<6,the total amount of the two glycosides in the pieces was about ±1. 5% of the medicinal materials; in this case,the total amount of the two glycosides was relatively high and stable,indicating that the color of Huangqin decoction pieces is a concrete manifestation of its intrinsic quality,and the chromaticity value detected by colorimeter can be used as a means to quickly evaluate the quality of Scutellariae Radix pieces. The results provide a new detection index for the characteristic quality evaluation system of Scutellariae Radix pieces.

Effects of Plasma-Activated Water and Blanching on Microbial and Physicochemical Properties of Tiger Nuts

This study evaluated the effect of plasma-activated water (PAW) treatment and blanching on the microbial and quality attributes of tiger nuts. In this study, 15 min of single PAW-10 washing and blanching at 60 °C for 5 min (BLN) resulted in 3.53 and 3.51 log CFU/g reductions for Klebsiella pneumoniae and 3.22 and 3.14 log CFU/g for total background bacteria. The sequential treatment of PAW-10 and BLN led to 3.7 and 4.36 log CFU/g reductions in K. pneumoniae and total background bacteria, respectively. Total phenolic content, lipid oxidation, DPPH scavenging activity, and sensory attributes of the treated tiger nut extracts did not change significantly compared with the control, whereas pH, total color value, FRAP radical scavenging activity, and total flavonoid content were altered. The microbial inactivation and changes observed in the treated samples were attributed to the synergistic effects of reactive species and blanching during the individual and combined treatment. This result has established PAW in combination with BLN as a promising hurdle intervention to curtail the spread of microorganisms.

Development of super-atmospheric oxidation chamber for orthodox tea processing and its validation through neural network approach.

Orthodox tea is known for its distinct aroma and superior quality. However, the oxidation step that is most crucial for developing these attributes needs precise control and is also time consuming. In the present study, a super-atmospheric oxidation chamber (SOC) was designed to address this issue. Oxidation of hand-rolled tea leaves was performed at an elevated oxygen concentration inside the SOC. Both pressure and processing time were varied over the ranges 101-303 kPa and 0-150 min, respectively. Theaflavin (TF), thearubigin (TR) and total color (TC) were determined experimentally and then predicted through artificial neuron network (ANN) modeling. An increasing oxygen concentration and attainment of 100% relative humidity in the compressed air was recognized at elevated air pressure. The observed rate of formation or depletion in TF, TR and TC values was faster with compression of the ambient air. The experimental data points were predicted based on an ANN network containing 18, 10 and 16 neurons in the hidden layer since lowest mean square error and mean absolute error values were observed for the given experimental TF, TR and TC values respectively. Considering the significant decrease in oxidation duration and minimal mechanized complexity of the design, the set-up developed in the present study can be upscaled for industrial application in orthodox tea processing. © 2019 Society of Chemical Industry.

Standardization of preparation of rice fried Codonopsis Radix based on correlation analysis of functional component and shape index

The quality standard of Chinese herbal medicine is the key in quality control, and the establishment of rice processing technology standard of rice fried Codonopsis Radix has important significance for the overall quality control. In this study, the color brightness (L*), red-green chromaticity coordinate (a*), yellow-blue chromaticity coordinate (b*) and total color value（E*ab）were determined by colorimeter and used as the shape indexes. Ethanol extractives, polysaccharide, lobetyolin and 5-hydroxymethyl furfural contents were determined by using high performance liquid chromatography (HPLC) and ultraviolet (UV), and used as chemical indexes in the analysis by normalization distance method. The two index methods were adopted to optimize the processing technology of rice fried Codonopsis Radix by taking processing temperature, processing time, rice types and rice dosage as factors. The correlation analysis between the two index methods was carried out by SAS 9.40 and JMP 11 software. The results showed that all the four factors had significant differences, and the best processing technology was as follows: polished round-grained rice as raw material, processing temperature at 140 °C, processing time of 10min, and the ratio of Codonopsis pilosula and rice is 100:30. Chemical indexes showed significant positive correlations with shape indexes, providing basis for the quality evaluation of rice fried Codonopsis Radix in processing.

Storage Stability of Sugarcane Juice in Polypropylene-Based Nanocomposite Packaging Films

Polypropylene-based nanocomposite films of 15 different compositions of nanoclay, compatibilizer and thickness were evaluated for packaging and storage of sugarcane juice of ‘Mandya’ variety Co 62175. The effect of nanocomposite films on the juice quality characteristics under ambient condition at every 15-day interval was studied for 60 days. The various biochemical quality parameters, viz. total soluble solids, pH, total sugars and overall acceptability scores of stored sugarcane juice, decreased with the elapse of storage period as well as with increased proportion of both nanoclay and compatibilizer but decreased by reducing the thickness of film. Among all the nanocomposite films, polypropylene packaging material having 5% compatibilizer, 2% nanoclay and 100 µm thickness showed better stability of measured biochemical properties with zero microbial population. Polypropylene packaging material with 15% compatibilizer, 6% nanoclay and 100 µm thickness showed better stability in maintaining the total color value than any other treatment.

Classification study of Coptis chinensis based on quantitative physical property characteristics of appearance and internal quality evaluation

Combining the quantitative physical property characteristics of the appearance with the internal quality evaluation index, its aims to provide experimental basis for the classification and quality evaluation of Coptis chinensis. Fourteen batches of C. chinensis from different areas were respectively measured in size (total length, total width, root length, taproot diameter, branch number, branch length, branch diameter, length of the bridge, weight), color (external color, internal color), content (epiberberine, coptisine, palmatine, berberine). Then the determination data were evaluated by spss principal component analysis and cluster analysis. Three principal components were extracted from the original data. The principal component analysis results showed that the characteristic elements might be the total length, main root length, taproot diameter, branch length, weight, the total color value of the appearance and content of epiberberine and berberine. The results of cluster analysis showed that 14 batches of samples could be clustered reasonably into two groups. In terms of the appearance and quality, there were some differences between in the geo-authentic and non-authentic producing areas of C. chinensis. The method which was combining the quantitative physical property characteristics of the appearance with the internal quality evaluation index, and through the processing of mathematical statistics, could be used for the the classification of C. chinensis.

Effect of Muscle Type and Sodium Tripolyphosphate on Residual Nitrite, pH, Color, and Instron Measurements of Turkey Frankfurters

Six treatment combinations for evaluation of turkey frankfurters were studied – three muscle type combinations (100% white, 50% white-50% dark, and 100% dark) and two sodium tripolyphosphate concentrations (0 and .25%). Cook yield, cooked color, raw emulsion pH, cooked pH, residual nitrite, cured color (nitroso-haemochromogen), and total color (acid haematin) were measured. Texture measurements of the frankfurter skin and interior were made with an Instron Universal Testing Machine with Warner-Bratzler shear and puncture probe attachments. Cook yield was not affected by muscle type or phosphate addition. Hunter L-values (reflectance or light/dark) increased with increasing amounts of white muscle, while Hunter + a values (redness) decreased. Frankfurters made with 100% dark muscle were higher in pH, contained more residual nitrite, and had higher cured color and total color values than frankfurters made with 100% white muscle. Instron Warner-Bratzler shear peak heights and puncture-probe peak heights and areas indicated frankfurters made with 100% white muscle were firmer than frankfurters made with 100% dark muscle. Sodium tripolyphosphate increased frankfurter interior firmness (Instron puncture-probe peak heights), the pH of both raw and cooked samples, and residual nitrite values.