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

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 o...

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Autores principales: Agudelo-Laverde, L.M., Schebor, C., Buera, M.P.
Formato: JOUR
Materias:
Anthocyanins
Freeze dried
Image segmentation
Low field 1H NMR
Strawberry
Water content
Browning reactions
Computer vision system
Hydration degree
Low field
Pigment degradation
Segmented images
Atmospheric humidity
Computer vision
Glycosylation
Image analysis
Fruits
Fragaria x ananassa
Acceso en línea:http://hdl.handle.net/20.500.12110/paper_00236438_v52_n2_p157_AgudeloLaverde
Aporte de:
Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA) de Universidad de Buenos Aires
id todo:paper_00236438_v52_n2_p157_AgudeloLaverde
record_format dspace
spelling todo:paper_00236438_v52_n2_p157_AgudeloLaverde2023-10-03T14:34:13Z Water content effect on the chromatic attributes of dehydrated strawberries during storage, as evaluated by image analysis Agudelo-Laverde, L.M. Schebor, C. Buera, M.P. Anthocyanins Freeze dried Image segmentation Low field 1H NMR Strawberry Water content Browning reactions Computer vision system Freeze dried Hydration degree Low field Pigment degradation Segmented images Strawberry Anthocyanins Atmospheric humidity Computer vision Glycosylation Image analysis Image segmentation Water content Fruits Fragaria x ananassa 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. © 2012 Elsevier Ltd. Fil:Agudelo-Laverde, L.M. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales; Argentina. Fil:Schebor, C. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales; Argentina. Fil:Buera, M.P. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales; Argentina. JOUR info:eu-repo/semantics/openAccess http://creativecommons.org/licenses/by/2.5/ar http://hdl.handle.net/20.500.12110/paper_00236438_v52_n2_p157_AgudeloLaverde
institution Universidad de Buenos Aires
institution_str I-28
repository_str R-134
collection Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA)
topic Anthocyanins
Freeze dried
Image segmentation
Low field 1H NMR
Strawberry
Water content
Browning reactions
Computer vision system
Freeze dried
Hydration degree
Low field
Pigment degradation
Segmented images
Strawberry
Anthocyanins
Atmospheric humidity
Computer vision
Glycosylation
Image analysis
Image segmentation
Water content
Fruits
Fragaria x ananassa
spellingShingle Anthocyanins
Freeze dried
Image segmentation
Low field 1H NMR
Strawberry
Water content
Browning reactions
Computer vision system
Freeze dried
Hydration degree
Low field
Pigment degradation
Segmented images
Strawberry
Anthocyanins
Atmospheric humidity
Computer vision
Glycosylation
Image analysis
Image segmentation
Water content
Fruits
Fragaria x ananassa
Agudelo-Laverde, L.M.
Schebor, C.
Buera, M.P.
Water content effect on the chromatic attributes of dehydrated strawberries during storage, as evaluated by image analysis
topic_facet Anthocyanins
Freeze dried
Image segmentation
Low field 1H NMR
Strawberry
Water content
Browning reactions
Computer vision system
Freeze dried
Hydration degree
Low field
Pigment degradation
Segmented images
Strawberry
Anthocyanins
Atmospheric humidity
Computer vision
Glycosylation
Image analysis
Image segmentation
Water content
Fruits
Fragaria x ananassa
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. © 2012 Elsevier Ltd.
format JOUR
author Agudelo-Laverde, L.M.
Schebor, C.
Buera, M.P.
author_facet Agudelo-Laverde, L.M.
Schebor, C.
Buera, M.P.
author_sort Agudelo-Laverde, L.M.
title Water content effect on the chromatic attributes of dehydrated strawberries during storage, as evaluated by image analysis
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
url http://hdl.handle.net/20.500.12110/paper_00236438_v52_n2_p157_AgudeloLaverde
work_keys_str_mv AT agudelolaverdelm watercontenteffectonthechromaticattributesofdehydratedstrawberriesduringstorageasevaluatedbyimageanalysis
AT scheborc watercontenteffectonthechromaticattributesofdehydratedstrawberriesduringstorageasevaluatedbyimageanalysis
AT bueramp watercontenteffectonthechromaticattributesofdehydratedstrawberriesduringstorageasevaluatedbyimageanalysis
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