Description of the kinetic enzymatic browning in banana (Musa cavendish) slices using non-uniform color information from digital images

Simple item page
dc.contributor.authorQuevedo, Roberto
dc.contributor.authorDiaz, Oscar
dc.contributor.authorRonceros, Betty
dc.contributor.authorPedreschi, Franco
dc.contributor.authorMiguel Aguilera, Jose
dc.date.accessioned2024-01-10T13:12:11Z
dc.date.available2024-01-10T13:12:11Z
dc.date.issued2009
dc.description.abstractA novel methodology "fractal browning indicator" (FBI) is presented, that describes the enzymatic browning kinetic based on the use of irregular color patterns from banana slice images. It uses the fractal Fourier texture image value in a selected area, to calculate a fractal dimension (FD), which represents the complexity of color distribution. During the procedure, colors from digital images were first transformed to L*a*b* space color using a transformation function (quadratic model), in order to derivate three color channels, lightness (L*), redness (a*), and yellowness (b*). In the results, lightness and yellowness parameters decreased during the browning kinetic, when their respective FD values increased, indicating major color distribution complexity in a selected area analyzed during the kinetic. The redness color (a*) did not show any statistical variation. The empirical power law model was suitable to correlate enzymatic browning kinetic data both for FBI and for the traditional method (when an L* mean was used). However, enzymatic browning rates using the FBI method, were between 8.5 and 35 times higher than rates calculated with the traditional method. (C) 2009 Elsevier Ltd. All rights reserved.
dc.fechaingreso.objetodigital25-03-2024
dc.format.extent6 páginas
dc.fuente.origenWOS
dc.identifier.doi10.1016/j.foodres.2009.04.004
dc.identifier.eissn1873-7145
dc.identifier.issn0963-9969
dc.identifier.urihttps://doi.org/10.1016/j.foodres.2009.04.004
dc.identifier.urihttps://repositorio.uc.cl/handle/11534/78151
dc.identifier.wosidWOS:000270526400011
dc.information.autorucIngeniería;Aguilera JM;S/I;99054
dc.information.autorucIngeniería;Pedreschi F;S/I;18770
dc.issue.numero9
dc.language.isoen
dc.nota.accesocontenido parcial
dc.pagina.final1314
dc.pagina.inicio1309
dc.publisherELSEVIER
dc.revistaFOOD RESEARCH INTERNATIONAL
dc.rightsacceso restringido
dc.subjectEnzymatic browning
dc.subjectBanana slices
dc.subjectComputer vision systems
dc.subjectFourier fractal texture
dc.subjectPOLYPHENOL OXIDASE ACTIVITY
dc.subjectPHENOLIC COMPOSITION
dc.subjectAPPLE CULTIVARS
dc.subjectFOOD QUALITY
dc.subjectINHIBITION
dc.subjectTEXTURE
dc.subjectPREVENTION
dc.subjectACID
dc.subjectAPPEARANCE
dc.subjectPREDICTION
dc.titleDescription of the kinetic enzymatic browning in banana (Musa cavendish) slices using non-uniform color information from digital images
dc.typeartículo
dc.volumen42
sipa.codpersvinculados99054
sipa.codpersvinculados18770
sipa.indexWOS
sipa.indexScopus
sipa.trazabilidadCarga SIPA;09-01-2024
Files
Original bundle
Now showing 1 - 1 of 1
Thumbnail Image
Name:
2024-03-25. Description of the kinetic enzymatic browning in banana (Musa cavendish) slices using non-uniform color information from digital images.pdf
Size:
2.92 KB
Format:
Adobe Portable Document Format
Description:
Download
Collections
Artículos de revistas