Artículo
Interpretation of the color due to the ubiquitous nonenzymatic browning phenomena in foods
Pepa, Lorena S.; Rodríguez, Silvio David
; Dos Santos Ferreira, Cristina Isabel; Buera, Maria del Pilar
Fecha de publicación:
10/2020
Editorial:
John Wiley & Sons
Revista:
Color Research And Application
ISSN:
0361-2317
Idioma:
Inglés
Tipo de recurso:
Artículo publicado
Clasificación temática:
Resumen
Many foods are subject to browning by heat treatment or long storage times. Either if it is a sign of quality decrease or a desirable feature, it is necessary to characterize fully the color of what is perceived as “brown.” In this paper, we define three stages of browning in foods, ranging from yellow, reddish-brown to dark brown, showing that the commonly employed indexes are not sufficient to describe the later stages of browning, corresponding to the darker colors. Frequently absorbance at a single wavelength, two-dimensional (2D) diagrams, browning index depending on one chromatic coordinate or just L* are employed to describe color in the browning processes in food systems. While these tools are adequate enough to define the evolution of the reaction, they fail to properly characterize the brown color quality: they evaluate either lightness (1D) or the chromatic aspects (2D). In this work, we fully characterized browning in 3D color spaces. The limits for the appropriate use of the different indexes were also defined, according to the browning stage.
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Articulos(IBBEA)
Articulos de INSTITUTO DE BIODIVERSIDAD Y BIOLOGIA EXPERIMENTAL Y APLICADA
Articulos de INSTITUTO DE BIODIVERSIDAD Y BIOLOGIA EXPERIMENTAL Y APLICADA
Articulos(ITAPROQ)
Articulos de INSTITUTO DE TECNOLOGIA DE ALIMENTOS Y PROCESOS QUIMICOS
Articulos de INSTITUTO DE TECNOLOGIA DE ALIMENTOS Y PROCESOS QUIMICOS
Citación
Pepa, Lorena S.; Rodríguez, Silvio David; Dos Santos Ferreira, Cristina Isabel; Buera, Maria del Pilar; Interpretation of the color due to the ubiquitous nonenzymatic browning phenomena in foods; John Wiley & Sons; Color Research And Application; 46; 2; 10-2020; 446-455
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