As known, color plays a dominant role in orienting consumer choices. Beyond the individual perception, color expressed by foodstuff is strictly associated to quality, genuineness, work-up and storage conditions and could be correlated with the presence of a characteristic chemical profile. This represents matter of crucial importance in functional foods, where bioactive molecules are often intensely colored and in all foods which composition change could undergo bleaching and browning processes. The possibility to analyze food matrices as such (jellies or homogenates, turbid juices, solid forms) without any extraction or solubilization treatments, sample preparation, waste production, represents an undoubtable advantage to clarify what could alter the labile pigment component. In the present review a brief survey is presented about the last five-year application of the colorimetric CIEL*a*b* analysis to selected food matrices, such as fruits, fruits derivatives as juices, jams, wines or oils, honeys, beer, meat, food colorants. The main reached objectives about food characterization and valorization and about evaluation of the treatment and storage impact on foodstuff composition and quality are here reported.
Reflectance colorimetry: a mirror for food quality. A mini review
S. Carradori;M. Locatelli;
2020-01-01
Abstract
As known, color plays a dominant role in orienting consumer choices. Beyond the individual perception, color expressed by foodstuff is strictly associated to quality, genuineness, work-up and storage conditions and could be correlated with the presence of a characteristic chemical profile. This represents matter of crucial importance in functional foods, where bioactive molecules are often intensely colored and in all foods which composition change could undergo bleaching and browning processes. The possibility to analyze food matrices as such (jellies or homogenates, turbid juices, solid forms) without any extraction or solubilization treatments, sample preparation, waste production, represents an undoubtable advantage to clarify what could alter the labile pigment component. In the present review a brief survey is presented about the last five-year application of the colorimetric CIEL*a*b* analysis to selected food matrices, such as fruits, fruits derivatives as juices, jams, wines or oils, honeys, beer, meat, food colorants. The main reached objectives about food characterization and valorization and about evaluation of the treatment and storage impact on foodstuff composition and quality are here reported.I documenti in IRIS sono protetti da copyright e tutti i diritti sono riservati, salvo diversa indicazione.
