TY - JOUR
T1 - Colour Measurement and Analysis in Fresh and Processed Foods
T2 - A Review
AU - Pathare, Pankaj B.
AU - Opara, Umezuruike Linus
AU - Al-Said, Fahad Al Julanda
N1 - Funding Information:
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.
PY - 2013/1
Y1 - 2013/1
N2 - 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.
AB - 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.
KW - Browning index
KW - CIELAB
KW - Colorimeter
KW - Colour
KW - Colour index
KW - Colour kinetics
KW - Food quality
KW - Non-destructive measurement
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U2 - 10.1007/s11947-012-0867-9
DO - 10.1007/s11947-012-0867-9
M3 - Review article
AN - SCOPUS:84871722057
SN - 1935-5130
VL - 6
SP - 36
EP - 60
JO - Food and Bioprocess Technology
JF - Food and Bioprocess Technology
IS - 1
ER -