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Colour Measurement and Analysis in Fresh and Processed Foods: A Review

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Abstract

Colour is an important quality attribute in the food and bioprocess industries, and it influences consumer’s choice and preferences. Food colour is governed by the chemical, biochemical, microbial and physical changes which occur during growth, maturation, postharvest handling and processing. Colour measurement of food products has been used as an indirect measure of other quality attributes such as flavour and contents of pigments because it is simpler, faster and correlates well with other physicochemical properties. This review discusses the techniques and procedures for the measurement and analysis of colour in food and other biomaterial materials. It focuses on the instrumental (objective) and visual (subjective) measurements for quantifying colour attributes and highlights the range of primary and derived objective colour indices used to characterise the maturity and quality of a wide range of food products and beverages. Different approaches applied to model food colour are described, including reaction mechanisms, response surface methodology and others based on probabilistic and non-isothermal kinetics. Colour is one of the most widely measured product quality attributes in postharvest handling and in the food processing research and industry. Apart from differences in instrumentation, colour measurements are often reported based on different colour indices even for the same product, making it difficult to compare results in the literature. There is a need for standardisation to improve the traceability and transferability of measurements. The correlation between colour and other sensory quality attributes is well established, but future prospects exist in the application of objective non-destructive colour measurement in predictive modelling of the nutritional quality of fresh and processed food products.

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Abbreviations

A w :

Water activity

a*:

CIE red(+)/green(−) colour attribute

b*:

CIE yellow(+)/blue(−) colour attribute

BI:

Browning index

C*:

Chroma

CI:

Colour index

CIRG:

Colour index for red grape

CN:

Citrus number

cv:

Computer vision

CCI:

Citrus colour index

COL:

Tomato colour index

CY:

Citrus yellow

CR:

Citrus red

CIE:

Commission Internationale de l’Eclairage

E a :

Activation energy (watts per gram or kilojoules per mole)

h*:

Hue angle

H :

Hue angle

HSV:

Hue, saturation and value

K/S :

Kubelka–Munk parameter

L*:

CIE lightness coordinate

PPO:

Polyphenol oxidase

R :

Universal gas constant

RGB:

Red, green and blue

YI:

Yellowness index

WI:

Whiteness index

E :

Total colour difference

∆:

Change in measured attribute

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Acknowledgement

This work is based upon research supported by the South African Research Chairs Initiative of the Department of Science and Technology and National Research Foundation.

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Correspondence to Umezuruike Linus Opara.

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Pathare, P.B., Opara, U.L. & Al-Said, F.AJ. Colour Measurement and Analysis in Fresh and Processed Foods: A Review. Food Bioprocess Technol 6, 36–60 (2013). https://doi.org/10.1007/s11947-012-0867-9

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  • DOI: https://doi.org/10.1007/s11947-012-0867-9

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