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Li W, Yang R, Xia Y, Shao X, Wang Y, Zhang W. Image recognition technology provides insights into relationships between anthocyanin degradation and color variation during jet drying of black carrot. Food Chem 2024; 450:139460. [PMID: 38703671 DOI: 10.1016/j.foodchem.2024.139460] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/19/2024] [Revised: 04/04/2024] [Accepted: 04/21/2024] [Indexed: 05/06/2024]
Abstract
To identify interesting relationships between anthocyanin degradation and color variation during food processing, black carrot slice (BCS) was dried by air-impingement jet drying (AIJD) and hot air drying (HAD). AIJD was a better technology for drying BCS than HAD. Results of colorimeter determination showed that the color of BCS was significantly changed during AIJD at 50, 60 and 70 °C. UHPLC-QqQ-MS/MS analysis found that AIJD-induced degradations of main BCS anthocyanins, cyanidin-3-xylosyl(feruloylglucosyl)galactoside and cyanidin-3-xylosyl(sinapoylglucosyl)galactoside, belonged to non-spontaneous endothermic reactions, which followed the 0.5- and 1-order kinetic equations, respectively. Anthocyanin content and colors obtained from colorimeter presented strong positive correlation, particularly the a* and chroma values. We further developed a Python script based on image recognition technology to visualize the correlation matrixes between the anthocyanin contents and colors of BSC images. The plots revealed that strong positive correlations between anthocyanins and colors primarily concentrated in the sample's periphery following a concentric pattern.
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Affiliation(s)
- Wenfeng Li
- School of Life Science and Biotechnology, Yangtze Normal University, Chongqing 408100, China.
| | - Rui Yang
- School of Life Science and Biotechnology, Yangtze Normal University, Chongqing 408100, China
| | - Yiwen Xia
- School of Life Science and Biotechnology, Yangtze Normal University, Chongqing 408100, China
| | - Xinyi Shao
- School of Life Science and Biotechnology, Yangtze Normal University, Chongqing 408100, China
| | - Yimeng Wang
- School of Life Science and Biotechnology, Yangtze Normal University, Chongqing 408100, China
| | - Wanjie Zhang
- Faculty of Science, The University of Hong Kong, Hong Kong 999077, China
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Echegaray N, Guzel N, Kumar M, Guzel M, Hassoun A, Lorenzo JM. Recent advancements in natural colorants and their application as coloring in food and in intelligent food packaging. Food Chem 2023; 404:134453. [PMID: 36252374 DOI: 10.1016/j.foodchem.2022.134453] [Citation(s) in RCA: 22] [Impact Index Per Article: 22.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/21/2022] [Revised: 09/06/2022] [Accepted: 09/26/2022] [Indexed: 01/12/2023]
Abstract
Colorants are widely employed in the food industry as an essential ingredient in many products since color is one of the most valued attributes by consumers. Furthermore, the utilization of colorants is currently being extended to the food packaging technologies. The objective of this review was to compile recent information about the main families of natural coloring compounds, and to describe their real implications in food coloring. In addition, their technological use in different food systems (namely, bakery products, beverages, meat and meat products, and dairy products) and their utilization in intelligent packaging to monitor the freshness of foodstuffs with the aim of extending food shelf life and improving food properties was discussed. The potential of using natural colorant in different food to improve their color has been demonstrated, although color stability is still a challenging task. More interestingly, the application of intelligent colorimetric indicators to exhibit color changes with variations in pH can enable real-time monitoring of food quality.
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Affiliation(s)
- Noemí Echegaray
- Centro Tecnológico de la Carne de Galicia, Avda. Galicia n° 4, Parque Tecnológico de Galicia, San Cibrao das Viñas, 32900 Ourense, Spain
| | - Nihal Guzel
- Department of Food Engineering, Hitit University, Corum, Turkey
| | - Manoj Kumar
- Chemicaland Biochemical Processing Division, ICAR-Central Institute for Research on Cotton Technology, Mumbai 400019, India
| | - Mustafa Guzel
- Department of Food Engineering, Hitit University, Corum, Turkey; Department of Biotechnology, Middle East Technical University, Ankara, Turkey
| | - Abdo Hassoun
- Sustainable AgriFoodtech Innovation & Research (SAFIR), 62000 Arras, France; Univ. Littoral Côte d'Opale, UMRt 1158 BioEcoAgro, USC ANSES, INRAe, Univ. Artois, Univ. Lille, Univ. Picardie Jules Verne, Univ. Liège, Junia, F-62200, Boulogne-sur-Mer, France
| | - Jose Manuel Lorenzo
- Centro Tecnológico de la Carne de Galicia, Avda. Galicia n° 4, Parque Tecnológico de Galicia, San Cibrao das Viñas, 32900 Ourense, Spain; Universidade de Vigo, Área de Tecnoloxía dos Alimentos, Facultade de Ciencias de Ourense, 32004 Ourense, Spain.
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