Effect of the parameters of rhubarb and gooseberry treatment on the formation of color
DOI:
https://doi.org/10.15587/1729-4061.2017.117253Keywords:
plant raw materials, technological treatment, color-parametric characteristics, stabilization of pigmentsAbstract
We report a study of the effect of thermal treatment (blanching, steam treatment, boiling for 10–60 seconds, boiling for 30–60 seconds) on the degree of chlorophyll destruction in rhubarb and gooseberry. The content of chlorophylls in rhubarb and gooseberry depending on the degree of their shredding was determined. We established the effect of stabilizing additives (MgSO4, MgCl2, CaCl2, KCl) on the transformation of chlorophylls and a change in the color of rhubarb and gooseberry.
When manufacturing products from plant raw materials whose pigment complex contains mostly chlorophylls, the color, which is destroyed under the action of various factors, turns from green to yellow-brown, which negatively affects consumer choice. As the color estimation of products made from plant raw materials employs sensory analysis, which displays low accuracy and subjectivity, this creates certain difficulties both for investigating and solving a problem to improve product quality.
It was established that technological treatment influences objective color-parametric characteristics of fruits and vegetables, specifically, a deviation in values of the dominant wavelength, purity of color, and brightness, from their value for the untreated samples. It is shown that in order to estimate the effect of treating rhubarb and gooseberry on color, it is expedient to use the dominant wavelength as the basic color-parametric characteristic. Using the color-parametric characteristics, it is possible to track changes in color under various conditions in the process of technological treatment. In this case, color-parametric characteristics can be applied as critical points to control product quality.
Treatment with MgCl2 and KCl salts ensures improved consumer properties of products made from rhubarb and gooseberry through maximum preservation of physiologically active substances and the original color of raw materials. This renders significant level of competitiveness to new productsReferences
- Dubinina, A. A., Shcherbakova, T. V., Seliutina, H. A. (2010). Estimation of the color of products from vegetable raw material with use of the SP-method. Progressive engineering and technology of food production, restaurant business and trade, 2 (12), 429–435.
- Dubinina, A. A., Seliutina, H. A., Afukova, N. O. (2007). The study of the chemical composition of different varieties of gooseberry, which zoned in Kharkiv region. Bulletin of Petro Vasilenko Kharkiv National Technical University of Agriculture, 58, 297–302.
- Kvíčalová, Z., Alster, J., Hofmann, E., Khoroshyy, P., Litvín, R., Bína, D. et. al. (2016). Triplet–triplet energy transfer from chlorophylls to carotenoids in two antenna complexes from dinoflagellate Amphidinium carterae. Biochimica et Biophysica Acta (BBA) – Bioenergetics, 1857 (4), 341–349. doi: 10.1016/j.bbabio.2016.01.008
- Dąbrowski, P., Baczewska, A. H., Pawluśkiewicz, B., Paunov, M., Alexantrov, V., Goltsev, V., Kalaji, M. H. (2016). Prompt chlorophyll a fluorescence as a rapid tool for diagnostic changes in PSII structure inhibited by salt stress in Perennial ryegrass. Journal of Photochemistry and Photobiology B: Biology, 157, 22–31. doi: 10.1016/j.jphotobiol.2016.02.001
- Pandey, J. K., Dubey, G., Gopal, R. (2015). Study the effect of insecticide dimethoate on photosynthetic pigments and photosynthetic activity of pigeon pea: Laser-induced chlorophyll fluorescence spectroscopy. Journal of Photochemistry and Photobiology B: Biology, 151, 297–305. doi: 10.1016/j.jphotobiol.2014.08.014
- Fernandes, A. S., Nogara, G. P., Menezes, C. R., Cichoski, A. J., Mercadante, A. Z., Jacob-Lopes, E., Zepka, L. Q. (2017). Identification of chlorophyll molecules with peroxyl radical scavenger capacity in microalgae Phormidium autumnale using ultrasound-assisted extraction. Food Research International, 99, 1036–1041. doi: 10.1016/j.foodres.2016.11.011
- Özkan, G., Ersus Bilek, S. (2015). Enzyme-assisted extraction of stabilized chlorophyll from spinach. Food Chemistry, 176, 152–157. doi: 10.1016/j.foodchem.2014.12.059
- Valadez-Blanco, R., Virdi, A. I. S., Balke, S. T., Diosady, L. L. (2007). In-line colour monitoring during food extrusion: Sensitivity and correlation with product colour. Food Research International, 40 (9), 1129–1139. doi: 10.1016/j.foodres.2007.06.008
- Manzocco, L., Calligaris, S., Mastrocola, D., Nicoli, M. C., Lerici, C. R. (2000). Review of non-enzymatic browning and antioxidant capacity in processed foods. Trends in Food Science & Technology, 11 (9-10), 340–346. doi: 10.1016/s0924-2244(01)00014-0
- Sun, Y., Li, W. (2017). Effects the mechanism of micro-vacuum storage on broccoli chlorophyll degradation and builds prediction model of chlorophyll content based on the color parameter changes. Scientia Horticulturae, 224, 206–214. doi: 10.1016/j.scienta.2017.06.040
- Benlloch-Tinoco, M., Kaulmann, A., Corte-Real, J., Rodrigo, D., Martínez-Navarrete, N., Bohn, T. (2015). Chlorophylls and carotenoids of kiwifruit puree are affected similarly or less by microwave than by conventional heat processing and storage. Food Chemistry, 187, 254–262. doi: 10.1016/j.foodchem.2015.04.052
- Dubinina, A., Selyutina, G., Letuta, T., Shcherbakova, T., Afanasieva, V. (2017). Effect of component composition of pigment complex on the formation of color of rhubarb and gooseberry. EUREKA: Life Sciences, 6, 37–43. doi: 10.21303/2504-5695.2017.00506
Downloads
Published
How to Cite
Issue
Section
License
Copyright (c) 2017 Antonina Dubinina, Galina Selyutina, Galina Selyutina, Tetiana Letuta, Tetiana Letuta, Tetiana Shcherbakova, Tetiana Shcherbakova, Vita Afanasieva, Vita Afanasieva
This work is licensed under a Creative Commons Attribution 4.0 International License.
The consolidation and conditions for the transfer of copyright (identification of authorship) is carried out in the License Agreement. In particular, the authors reserve the right to the authorship of their manuscript and transfer the first publication of this work to the journal under the terms of the Creative Commons CC BY license. At the same time, they have the right to conclude on their own additional agreements concerning the non-exclusive distribution of the work in the form in which it was published by this journal, but provided that the link to the first publication of the article in this journal is preserved.
A license agreement is a document in which the author warrants that he/she owns all copyright for the work (manuscript, article, etc.).
The authors, signing the License Agreement with TECHNOLOGY CENTER PC, have all rights to the further use of their work, provided that they link to our edition in which the work was published.
According to the terms of the License Agreement, the Publisher TECHNOLOGY CENTER PC does not take away your copyrights and receives permission from the authors to use and dissemination of the publication through the world's scientific resources (own electronic resources, scientometric databases, repositories, libraries, etc.).
In the absence of a signed License Agreement or in the absence of this agreement of identifiers allowing to identify the identity of the author, the editors have no right to work with the manuscript.
It is important to remember that there is another type of agreement between authors and publishers – when copyright is transferred from the authors to the publisher. In this case, the authors lose ownership of their work and may not use it in any way.