The influence of non-thermal technologies on color pigments of food materials: An updated review
The color of any food is influenced by several factors, such as food attributes (presence of pigments, maturity, and variety), processing methods, packaging, and storage conditions. Thus, measuring the color profile of food can be used to control the quality of food and examine the changes in chemic...
| Main Authors: | , , , , , , , , , , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2023-01-01
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| Series: | Current Research in Food Science |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2665927123000977 |
| _version_ | 1797797918490492928 |
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| author | R. Pandiselvam Swati Mitharwal Poonam Rani M. Anjaly Shanker Amit Kumar Raouf Aslam Yeliz Tekgül Barut Anjineyulu Kothakota Sarvesh Rustagi Dolly Bhati Shahida Anusha Siddiqui Mohammed Wasim Siddiqui Seema Ramniwas Aynura Aliyeva Amin Mousavi Khaneghah |
| author_facet | R. Pandiselvam Swati Mitharwal Poonam Rani M. Anjaly Shanker Amit Kumar Raouf Aslam Yeliz Tekgül Barut Anjineyulu Kothakota Sarvesh Rustagi Dolly Bhati Shahida Anusha Siddiqui Mohammed Wasim Siddiqui Seema Ramniwas Aynura Aliyeva Amin Mousavi Khaneghah |
| author_sort | R. Pandiselvam |
| collection | DOAJ |
| description | The color of any food is influenced by several factors, such as food attributes (presence of pigments, maturity, and variety), processing methods, packaging, and storage conditions. Thus, measuring the color profile of food can be used to control the quality of food and examine the changes in chemical composition. With the advent of non-thermal processing techniques and their growing significance in the industry, there is a demand to understand the effects of these technologies on various quality attributes, including color. This paper reviews the effects of novel, non-thermal processing technologies on the color attributes of processed food and the implications on consumer acceptability. The recent developments in this context and a discussion on color systems and various color measurement techniques are also included. The novel non-thermal techniques, including high-pressure processing, pulsed electric field, ultrasonication, and irradiation which employ low processing temperatures for a short period, have been found effective. Since food products are processed at ambient temperature by subjecting them to non-thermal treatment for a very short time, there is no possibility of damage to heat-sensitive nutrient components in the food, any deterioration in the texture of the food, and any toxic compounds in the food due to heat. These techniques not only yield higher nutritional quality but are also observed to maintain better color attributes. However, suppose foods are exposed to prolonged exposure or processed at a higher intensity. In that case, these non-thermal technologies can cause undesirable changes in food, such as oxidation of lipids and loss of color and flavor. Developing equipment for batch food processing using non-thermal technology, understanding the appropriate mechanisms, developing processing standards using non-thermal processes, and clarifying consumer myths and misconceptions about these technologies will help promote non-thermal technologies in the food industry. |
| first_indexed | 2024-03-13T03:56:34Z |
| format | Article |
| id | doaj.art-0bd58e35b8474d64b206c15ebf20b58c |
| institution | Directory Open Access Journal |
| issn | 2665-9271 |
| language | English |
| last_indexed | 2024-03-13T03:56:34Z |
| publishDate | 2023-01-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Current Research in Food Science |
| spelling | doaj.art-0bd58e35b8474d64b206c15ebf20b58c2023-06-22T05:05:13ZengElsevierCurrent Research in Food Science2665-92712023-01-016100529The influence of non-thermal technologies on color pigments of food materials: An updated reviewR. Pandiselvam0Swati Mitharwal1Poonam Rani2M. Anjaly Shanker3Amit Kumar4Raouf Aslam5Yeliz Tekgül Barut6Anjineyulu Kothakota7Sarvesh Rustagi8Dolly Bhati9Shahida Anusha Siddiqui10Mohammed Wasim Siddiqui11Seema Ramniwas12Aynura Aliyeva13Amin Mousavi Khaneghah14Physiology, Biochemistry, and Post-Harvest Technology Division, ICAR-Central Plantation Crops Research Institute, Kasaragod, 671 124, Kerala, India; Corresponding author.Department of Food Science and Technology, National Institute of Food Technology Entrepreneurship and Management (NIFTEM), Kundli, IndiaFood Chemistry & Technology Department, Teagasc Food Research Centre, Moorepark, Fermoy, Cork, IrelandDepartment of Agriculture and Environmental Sciences, National Institute of Food Technology Entrepreneurship and Management (NIFTEM), Sonepat, Haryana, IndiaFood Chemistry & Technology Department, Teagasc Food Research Centre, Moorepark, Fermoy, Cork, IrelandDepartment of Processing and Food Engineering, Punjab Agricultural University, Ludhiana, Punjab, 141 004, IndiaFood Processing Department, Köşk Vocational School, Aydın Adnan Menderes University, Aydın, 09100, TurkeyAgro-Processing & Technology Division, CSIR-National Institute for Interdisciplinary Science and Technology (NIIST), Trivandrum, 695 019, Kerala, IndiaSchool of Applied and Life Sciences, Uttaranchal University, Dehradun, Uttarakhand, IndiaDepartment of Food Bioscienes, Teagasc, Agriculture and Food Development Authority, D15 DY05, Dublin, IrelandTechnical University of Munich Campus Straubing for Biotechnology and Sustainability, Essigberg 3, 94315, Straubing, Germany; German Institute of Food Technologies (DIL e.V.), Prof.-von-Klitzing Str. 7, 49610 D-Quakenbrück, GermanyDepartment Food Science and Postharvest Technology, Bihar Agricultural University, Sabour, 813210, Bhagalpur, IndiaUniversity Centre for Research and Development, University of Biotechnology, Chandigarh University, Gharuan, Mohali, Punjab, IndiaDepartment of Technology of Chemistry, Azerbaijan State Oil and Industry University, Baku, AzerbaijanDepartment of Technology of Chemistry, Azerbaijan State Oil and Industry University, Baku, Azerbaijan; Department of Fruit and Vegetable Product Technology, Prof. WacławDąbrowski Institute of Agricultural and Food Biotechnology – State Research Institute, 36 Rakowiecka St., 02-532, Warsaw, Poland; Faculty of Agro-Industry, Chiang Mai University, Chiang Mai, 50100 Thailand; Corresponding author. Department of Technology of Chemistry, Azerbaijan State Oil and Industry University, Baku, Azerbaijan.The color of any food is influenced by several factors, such as food attributes (presence of pigments, maturity, and variety), processing methods, packaging, and storage conditions. Thus, measuring the color profile of food can be used to control the quality of food and examine the changes in chemical composition. With the advent of non-thermal processing techniques and their growing significance in the industry, there is a demand to understand the effects of these technologies on various quality attributes, including color. This paper reviews the effects of novel, non-thermal processing technologies on the color attributes of processed food and the implications on consumer acceptability. The recent developments in this context and a discussion on color systems and various color measurement techniques are also included. The novel non-thermal techniques, including high-pressure processing, pulsed electric field, ultrasonication, and irradiation which employ low processing temperatures for a short period, have been found effective. Since food products are processed at ambient temperature by subjecting them to non-thermal treatment for a very short time, there is no possibility of damage to heat-sensitive nutrient components in the food, any deterioration in the texture of the food, and any toxic compounds in the food due to heat. These techniques not only yield higher nutritional quality but are also observed to maintain better color attributes. However, suppose foods are exposed to prolonged exposure or processed at a higher intensity. In that case, these non-thermal technologies can cause undesirable changes in food, such as oxidation of lipids and loss of color and flavor. Developing equipment for batch food processing using non-thermal technology, understanding the appropriate mechanisms, developing processing standards using non-thermal processes, and clarifying consumer myths and misconceptions about these technologies will help promote non-thermal technologies in the food industry.http://www.sciencedirect.com/science/article/pii/S2665927123000977Non-thermal technologiesPigmentsFood qualityColor measurement |
| spellingShingle | R. Pandiselvam Swati Mitharwal Poonam Rani M. Anjaly Shanker Amit Kumar Raouf Aslam Yeliz Tekgül Barut Anjineyulu Kothakota Sarvesh Rustagi Dolly Bhati Shahida Anusha Siddiqui Mohammed Wasim Siddiqui Seema Ramniwas Aynura Aliyeva Amin Mousavi Khaneghah The influence of non-thermal technologies on color pigments of food materials: An updated review Current Research in Food Science Non-thermal technologies Pigments Food quality Color measurement |
| title | The influence of non-thermal technologies on color pigments of food materials: An updated review |
| title_full | The influence of non-thermal technologies on color pigments of food materials: An updated review |
| title_fullStr | The influence of non-thermal technologies on color pigments of food materials: An updated review |
| title_full_unstemmed | The influence of non-thermal technologies on color pigments of food materials: An updated review |
| title_short | The influence of non-thermal technologies on color pigments of food materials: An updated review |
| title_sort | influence of non thermal technologies on color pigments of food materials an updated review |
| topic | Non-thermal technologies Pigments Food quality Color measurement |
| url | http://www.sciencedirect.com/science/article/pii/S2665927123000977 |
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