Water content effect on the chromatic attributes of dehydrated strawberries during storage, as evaluated by image analysis

Autores
Agudelo Laverde, Lina Marcela; Schebor, Carolina Claudia; Buera, Maria del Pilar
Año de publicación
2013
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
The changes of chromatic attributes due to different hydration degree, anthocyanins degradation and browning development were studied in dehydrated strawberries. Strawberry slices were freeze-dried, equilibrated at different relative humidities and stored at 45 °C. The changes of several functions of the CIELAB color space were analyzed using a computer vision system, employing segmented image analysis. Darkening promoted by browning reactions could be evaluated through the decrease of luminosity and increase of hue angle and yellow coordinate in the whitish sections of the samples. During humidification the anthocyanin degradation increased as increasing water content. Of the several color functions, only the red coordinate values of the reddish sections of the samples correlated with anthocyanin degradation, but at relative humidities values higher than 43%. Light diffusion in the dried material caused a lighter appearance up to 75% relative humidity, while browning reaction and pigment degradation were accelerated at this relative humidity. These effects were related with the appearance of mobile water populations in the material, as detected by 1H NMR.
Fil: Agudelo Laverde, Lina Marcela. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Schebor, Carolina Claudia. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Buera, Maria del Pilar. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Materia
ANTHOCYANINS
FREEZE DRIED
IMAGE SEGMENTATION
LOW FIELD 1H NMR
STRAWBERRY
WATER CONTENT
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by-nc-nd/2.5/ar/
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/84472
Acceder
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network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Water content effect on the chromatic attributes of dehydrated strawberries during storage, as evaluated by image analysisAgudelo Laverde, Lina MarcelaSchebor, Carolina ClaudiaBuera, Maria del PilarANTHOCYANINSFREEZE DRIEDIMAGE SEGMENTATIONLOW FIELD 1H NMRSTRAWBERRYWATER CONTENThttps://purl.org/becyt/ford/2.11https://purl.org/becyt/ford/2The changes of chromatic attributes due to different hydration degree, anthocyanins degradation and browning development were studied in dehydrated strawberries. Strawberry slices were freeze-dried, equilibrated at different relative humidities and stored at 45 °C. The changes of several functions of the CIELAB color space were analyzed using a computer vision system, employing segmented image analysis. Darkening promoted by browning reactions could be evaluated through the decrease of luminosity and increase of hue angle and yellow coordinate in the whitish sections of the samples. During humidification the anthocyanin degradation increased as increasing water content. Of the several color functions, only the red coordinate values of the reddish sections of the samples correlated with anthocyanin degradation, but at relative humidities values higher than 43%. Light diffusion in the dried material caused a lighter appearance up to 75% relative humidity, while browning reaction and pigment degradation were accelerated at this relative humidity. These effects were related with the appearance of mobile water populations in the material, as detected by 1H NMR.Fil: Agudelo Laverde, Lina Marcela. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; ArgentinaFil: Schebor, Carolina Claudia. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; ArgentinaFil: Buera, Maria del Pilar. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; ArgentinaElsevier Science2013-07info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfapplication/pdfapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/84472Agudelo Laverde, Lina Marcela; Schebor, Carolina Claudia; Buera, Maria del Pilar; Water content effect on the chromatic attributes of dehydrated strawberries during storage, as evaluated by image analysis; Elsevier Science; LWT - Food Science and Technology; 52; 2; 7-2013; 157-1620023-6438CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/doi/10.1016/j.lwt.2012.06.022info:eu-repo/semantics/altIdentifier/url/https://www.sciencedirect.com/science/article/pii/S0023643812002794info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-nd/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2026-03-31T14:46:36Zoai:ri.conicet.gov.ar:11336/84472instacron:CONICETInstitucionalhttp://ri.conicet.gov.ar/Organismo científico-tecnológicoNo correspondehttp://ri.conicet.gov.ar/oai/requestdasensio@conicet.gov.ar; lcarlino@conicet.gov.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:34982026-03-31 14:46:36.809CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Water content effect on the chromatic attributes of dehydrated strawberries during storage, as evaluated by image analysis
title Water content effect on the chromatic attributes of dehydrated strawberries during storage, as evaluated by image analysis
spellingShingle Water content effect on the chromatic attributes of dehydrated strawberries during storage, as evaluated by image analysis
Agudelo Laverde, Lina Marcela
ANTHOCYANINS
FREEZE DRIED
IMAGE SEGMENTATION
LOW FIELD 1H NMR
STRAWBERRY
WATER CONTENT
title_short Water content effect on the chromatic attributes of dehydrated strawberries during storage, as evaluated by image analysis
title_full Water content effect on the chromatic attributes of dehydrated strawberries during storage, as evaluated by image analysis
title_fullStr Water content effect on the chromatic attributes of dehydrated strawberries during storage, as evaluated by image analysis
title_full_unstemmed Water content effect on the chromatic attributes of dehydrated strawberries during storage, as evaluated by image analysis
title_sort Water content effect on the chromatic attributes of dehydrated strawberries during storage, as evaluated by image analysis
dc.creator.none.fl_str_mv Agudelo Laverde, Lina Marcela
Schebor, Carolina Claudia
Buera, Maria del Pilar
author Agudelo Laverde, Lina Marcela
author_facet Agudelo Laverde, Lina Marcela
Schebor, Carolina Claudia
Buera, Maria del Pilar
author_role author
author2 Schebor, Carolina Claudia
Buera, Maria del Pilar
author2_role author
author
dc.subject.none.fl_str_mv ANTHOCYANINS
FREEZE DRIED
IMAGE SEGMENTATION
LOW FIELD 1H NMR
STRAWBERRY
WATER CONTENT
topic ANTHOCYANINS
FREEZE DRIED
IMAGE SEGMENTATION
LOW FIELD 1H NMR
STRAWBERRY
WATER CONTENT
purl_subject.fl_str_mv https://purl.org/becyt/ford/2.11
https://purl.org/becyt/ford/2
dc.description.none.fl_txt_mv The changes of chromatic attributes due to different hydration degree, anthocyanins degradation and browning development were studied in dehydrated strawberries. Strawberry slices were freeze-dried, equilibrated at different relative humidities and stored at 45 °C. The changes of several functions of the CIELAB color space were analyzed using a computer vision system, employing segmented image analysis. Darkening promoted by browning reactions could be evaluated through the decrease of luminosity and increase of hue angle and yellow coordinate in the whitish sections of the samples. During humidification the anthocyanin degradation increased as increasing water content. Of the several color functions, only the red coordinate values of the reddish sections of the samples correlated with anthocyanin degradation, but at relative humidities values higher than 43%. Light diffusion in the dried material caused a lighter appearance up to 75% relative humidity, while browning reaction and pigment degradation were accelerated at this relative humidity. These effects were related with the appearance of mobile water populations in the material, as detected by 1H NMR.
Fil: Agudelo Laverde, Lina Marcela. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Schebor, Carolina Claudia. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Buera, Maria del Pilar. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
description The changes of chromatic attributes due to different hydration degree, anthocyanins degradation and browning development were studied in dehydrated strawberries. Strawberry slices were freeze-dried, equilibrated at different relative humidities and stored at 45 °C. The changes of several functions of the CIELAB color space were analyzed using a computer vision system, employing segmented image analysis. Darkening promoted by browning reactions could be evaluated through the decrease of luminosity and increase of hue angle and yellow coordinate in the whitish sections of the samples. During humidification the anthocyanin degradation increased as increasing water content. Of the several color functions, only the red coordinate values of the reddish sections of the samples correlated with anthocyanin degradation, but at relative humidities values higher than 43%. Light diffusion in the dried material caused a lighter appearance up to 75% relative humidity, while browning reaction and pigment degradation were accelerated at this relative humidity. These effects were related with the appearance of mobile water populations in the material, as detected by 1H NMR.
publishDate 2013
dc.date.none.fl_str_mv 2013-07
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/11336/84472
Agudelo Laverde, Lina Marcela; Schebor, Carolina Claudia; Buera, Maria del Pilar; Water content effect on the chromatic attributes of dehydrated strawberries during storage, as evaluated by image analysis; Elsevier Science; LWT - Food Science and Technology; 52; 2; 7-2013; 157-162
0023-6438
CONICET Digital
CONICET
url http://hdl.handle.net/11336/84472
identifier_str_mv Agudelo Laverde, Lina Marcela; Schebor, Carolina Claudia; Buera, Maria del Pilar; Water content effect on the chromatic attributes of dehydrated strawberries during storage, as evaluated by image analysis; Elsevier Science; LWT - Food Science and Technology; 52; 2; 7-2013; 157-162
0023-6438
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/doi/10.1016/j.lwt.2012.06.022
info:eu-repo/semantics/altIdentifier/url/https://www.sciencedirect.com/science/article/pii/S0023643812002794
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by-nc-nd/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by-nc-nd/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/pdf
application/pdf
application/pdf
application/pdf
dc.publisher.none.fl_str_mv Elsevier Science
publisher.none.fl_str_mv Elsevier Science
dc.source.none.fl_str_mv reponame:CONICET Digital (CONICET)
instname:Consejo Nacional de Investigaciones Científicas y Técnicas
reponame_str CONICET Digital (CONICET)
collection CONICET Digital (CONICET)
instname_str Consejo Nacional de Investigaciones Científicas y Técnicas
repository.name.fl_str_mv CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicas
repository.mail.fl_str_mv dasensio@conicet.gov.ar; lcarlino@conicet.gov.ar
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score 12.720982

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