Image analysis-based discoloration rate quantification and kinetic modeling for shelf-life prediction in herb-coated pear slices.

Autor: R., Sathya, Rasane, Prasad, Singh, Aishvina, Singh, Jyoti, Kaur, Sawinder, Nanda, Vikas, Kaur, Jaspreet, Gunjal, Mahendra, Bhadariya, Vishesh, Ercisli, Sezai, Ullah, Riaz, Ali, Essam A.
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Zdroj: Scientific Reports; 1/18/2024, Vol. 13 Issue 1, p1-13, 13p
Abstrakt: The present research study aimed to examine three different herb extract's effects on the discoloration rate of fresh-cut pear slices using an image analysis technique. Pear slices were sprayed and dip-coated with Ocimum basilicum, Origanum vulgare, and Camellia sinensis (0.1 g/ml) extract solution. During 15 days storage period with three days intervals, all sprayed/dip-coated pear slices were analyzed for the quality attribute (TA) and color parameters notably a*, b*, hue angle (H*), lightness (L*), and total color change (ΔE). Further, order kinetic models were used to observe the color changes and to predict the shelf-life. The results obtained showed that the applicability of image analysis helped to predict the discoloration rate, and it was better fitted to the first-order (FO) kinetic model (R2 ranging from 0.87 to 0.99). Based on the kinetic model, color features ΔE and L* was used to predict the shelf-life as they had high regression coefficient values. Thus, the findings obtained from the kinetic study demonstrated Camellia sinensis (assamica) extract spray-coated pear slices reported approximately 28.63- and 27.95-days shelf-stability without much discoloration compared with all other types of surface coating. [ABSTRACT FROM AUTHOR]
Databáze: Complementary Index
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