Use of image analysis to determine the shelf-life of an apple compote with wine

Detalhes bibliográficos
Autor(a) principal: CONTRERAS-LÓPEZ,Elizabeth
Data de Publicação: 2022
Outros Autores: JAIMEZ-ORDAZ,Judith, UGARTE-BAUTISTA,Itzel, RAMÍREZ-GODÍNEZ,Juan, GONZÁLEZ-OLIVARES,Luis Guillermo, GARCÍA-CURIEL,Laura, PÉREZ-FLORES,Jesús Guadalupe
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Food Science and Technology (Campinas)
Texto Completo: http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612022000101307
Resumo: Abstract This research aimed to understand how the storage conditions change the appearance of an apple compote added with white wine (ACWW) during storage at different temperatures (20, 30, and 40 °C) for 63 days. Microbiological quality, color parameters, and pH were monitored. The CIE L*, a*, and b* color variables were measured through image analysis. The parameters associated with the color changes during storage were the most critical quality indices of the ACWW, especially the overall color difference (ΔE), since it presented the larger velocity constants, fitting to the first-order reaction kinetic model. Therefore, ΔE was selected as a critical parameter to estimate shelf-life but fitted with the first-order fractional conversion model, which provided a shelf-life of 45.64 days at 20 °C. The shelf-life decreased with increasing storage temperature. In conclusion, the results demonstrated the applicability of the image analysis and the kinetics-based accelerated shelf-life testing approach to obtain faster insight into quality attributes changes, mainly color changes in compotes and similar products.
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spelling Use of image analysis to determine the shelf-life of an apple compote with wineapple compoteimage analysiscolor changeskinetic modelingshelf-lifeAbstract This research aimed to understand how the storage conditions change the appearance of an apple compote added with white wine (ACWW) during storage at different temperatures (20, 30, and 40 °C) for 63 days. Microbiological quality, color parameters, and pH were monitored. The CIE L*, a*, and b* color variables were measured through image analysis. The parameters associated with the color changes during storage were the most critical quality indices of the ACWW, especially the overall color difference (ΔE), since it presented the larger velocity constants, fitting to the first-order reaction kinetic model. Therefore, ΔE was selected as a critical parameter to estimate shelf-life but fitted with the first-order fractional conversion model, which provided a shelf-life of 45.64 days at 20 °C. The shelf-life decreased with increasing storage temperature. In conclusion, the results demonstrated the applicability of the image analysis and the kinetics-based accelerated shelf-life testing approach to obtain faster insight into quality attributes changes, mainly color changes in compotes and similar products.Sociedade Brasileira de Ciência e Tecnologia de Alimentos2022-01-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612022000101307Food Science and Technology v.42 2022reponame:Food Science and Technology (Campinas)instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)instacron:SBCTA10.1590/fst.04122info:eu-repo/semantics/openAccessCONTRERAS-LÓPEZ,ElizabethJAIMEZ-ORDAZ,JudithUGARTE-BAUTISTA,ItzelRAMÍREZ-GODÍNEZ,JuanGONZÁLEZ-OLIVARES,Luis GuillermoGARCÍA-CURIEL,LauraPÉREZ-FLORES,Jesús Guadalupeeng2022-08-30T00:00:00Zoai:scielo:S0101-20612022000101307Revistahttp://www.scielo.br/ctaONGhttps://old.scielo.br/oai/scielo-oai.php||revista@sbcta.org.br1678-457X0101-2061opendoar:2022-08-30T00:00Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)false
dc.title.none.fl_str_mv Use of image analysis to determine the shelf-life of an apple compote with wine
title Use of image analysis to determine the shelf-life of an apple compote with wine
spellingShingle Use of image analysis to determine the shelf-life of an apple compote with wine
CONTRERAS-LÓPEZ,Elizabeth
apple compote
image analysis
color changes
kinetic modeling
shelf-life
title_short Use of image analysis to determine the shelf-life of an apple compote with wine
title_full Use of image analysis to determine the shelf-life of an apple compote with wine
title_fullStr Use of image analysis to determine the shelf-life of an apple compote with wine
title_full_unstemmed Use of image analysis to determine the shelf-life of an apple compote with wine
title_sort Use of image analysis to determine the shelf-life of an apple compote with wine
author CONTRERAS-LÓPEZ,Elizabeth
author_facet CONTRERAS-LÓPEZ,Elizabeth
JAIMEZ-ORDAZ,Judith
UGARTE-BAUTISTA,Itzel
RAMÍREZ-GODÍNEZ,Juan
GONZÁLEZ-OLIVARES,Luis Guillermo
GARCÍA-CURIEL,Laura
PÉREZ-FLORES,Jesús Guadalupe
author_role author
author2 JAIMEZ-ORDAZ,Judith
UGARTE-BAUTISTA,Itzel
RAMÍREZ-GODÍNEZ,Juan
GONZÁLEZ-OLIVARES,Luis Guillermo
GARCÍA-CURIEL,Laura
PÉREZ-FLORES,Jesús Guadalupe
author2_role author
author
author
author
author
author
dc.contributor.author.fl_str_mv CONTRERAS-LÓPEZ,Elizabeth
JAIMEZ-ORDAZ,Judith
UGARTE-BAUTISTA,Itzel
RAMÍREZ-GODÍNEZ,Juan
GONZÁLEZ-OLIVARES,Luis Guillermo
GARCÍA-CURIEL,Laura
PÉREZ-FLORES,Jesús Guadalupe
dc.subject.por.fl_str_mv apple compote
image analysis
color changes
kinetic modeling
shelf-life
topic apple compote
image analysis
color changes
kinetic modeling
shelf-life
description Abstract This research aimed to understand how the storage conditions change the appearance of an apple compote added with white wine (ACWW) during storage at different temperatures (20, 30, and 40 °C) for 63 days. Microbiological quality, color parameters, and pH were monitored. The CIE L*, a*, and b* color variables were measured through image analysis. The parameters associated with the color changes during storage were the most critical quality indices of the ACWW, especially the overall color difference (ΔE), since it presented the larger velocity constants, fitting to the first-order reaction kinetic model. Therefore, ΔE was selected as a critical parameter to estimate shelf-life but fitted with the first-order fractional conversion model, which provided a shelf-life of 45.64 days at 20 °C. The shelf-life decreased with increasing storage temperature. In conclusion, the results demonstrated the applicability of the image analysis and the kinetics-based accelerated shelf-life testing approach to obtain faster insight into quality attributes changes, mainly color changes in compotes and similar products.
publishDate 2022
dc.date.none.fl_str_mv 2022-01-01
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612022000101307
url http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612022000101307
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv 10.1590/fst.04122
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv text/html
dc.publisher.none.fl_str_mv Sociedade Brasileira de Ciência e Tecnologia de Alimentos
publisher.none.fl_str_mv Sociedade Brasileira de Ciência e Tecnologia de Alimentos
dc.source.none.fl_str_mv Food Science and Technology v.42 2022
reponame:Food Science and Technology (Campinas)
instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
instname_str Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron_str SBCTA
institution SBCTA
reponame_str Food Science and Technology (Campinas)
collection Food Science and Technology (Campinas)
repository.name.fl_str_mv Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
repository.mail.fl_str_mv ||revista@sbcta.org.br
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