An Approach for Color Measurement of Irradiated Fresh Cilantro

Year 2022, Volume: 9 Issue: 1, 25 - 32, 30.03.2022

Pelin Yücel

https://doi.org/10.54287/gujsa.1082957

Abstract

Food irradiation is widely accepted as a proven and effective postharvest treatment to reduce the bacterial contamination, extend the shelf life and maintain the food quality. Spices and herbs are the most commonly irradiated commercial products. Low dose irradiation causes no adverse effects on the visual quality of fresh herbs and spices. The appearance and color of food influence the consumer’s product choice. Numerous studies are performed on the use of computer vision and image processing for the color evaluation in the food industry. In the present study, fresh cilantro was chosen as a model to estimate the change in the color parameters of gamma irradiated fresh cilantro leaves. Image analysis method was proposed as an alternative to conventional colorimeters for color measurement of irradiated fresh herbs and spices.

Keywords

Cilantro, Irradiation, Image Analysis, Color Coordinates

References

• Abascal, K., & Yarnell, E. (2012). Cilantro-Culinary Herb or Miracle Medicinal Plant?. Alternative and Complementary Therapies, 18(5), 259-264. doi:10.1089/act.2012.18507
• Acheson, D., & Steele, J. H. (2001). Food Irradiation: A Public Health Challenge for the 21st Century. Clinical Infectious Diseases, 33(3), 376-377. doi:10.1086/321899
• Akuamoah, F., Odamtten, G. T., & Kortei, N. K. (2018). Influence of gamma irradiation on the colour parameters of dry smoked shrimps (Penaeus notialis). Food Research, 2(4), 350-355. doi:10.26656/fr.2017.2(4).0271
• Al-Suhaibani, A. M., & Al-Kuraieef, A. N. (2016). The Effects of Gamma Irradiation on the Microbiological Quality, Sensory Evaluation and Antioxidant Activity of Spinach. International Journal of Chem Tech Research, 9(6), 39-47.
• Andrews, L. S., Cadwallader, K. R., Gronder, R. M., & Chung, H. Y. (1995). Chemical and microbial quality of irradiated ground ginger. J. Food Sci., 60(4), 829-832. doi:10.1111/j.1365-2621.1995.tb06240.x
• Balaban, M. O., & Odabasi, A. Z. (2006). Measuring color with machine vision. Food Technology, 60(12), 32-36. (makalenin son haline eklenmeyecek – makale yılını kontrol etmek için bağlantı adresi)
• Brosnan, T., & Sun, D-W. (2004). Improving quality inspection of food productsby computer vision––a review. Journal of Food Engineering, 61(1), 3-16. doi:10.1016/S0260-8774(03)00183-3
• Calucci, L., Pinzino, C., Zandomeneghi, M., Capocchi, A., Ghiringhelli, S., Saviozzi, F., Tozzi, S., & Galleschi, L. (2003) Effects of gamma-irradiation on the free radical and antioxidant contents in nine aromatic herbs and spices. J Agric Food Chem., 51(4), 927-34. doi:10.1021/jf020739n
• Cătunescu, G. M., Muntean, M., Marian, O., David, A. P. & Rotar, A. M. (2019). Comparative effect of gamma irradiation, drying and freezing on sensory and hygienic quality of parsley leaves. Lebensmittel-Wissenschaft und-Technologie, 115, 108448. doi:10.1016/j.lwt.2019.108448
• Chauhan, S. K., Kumar, R., Nadanasabapathy, S., & Bawa, A. S. (2009). Detection Methods for Irradiated Foods. Comprehensive Reviews in Food Science and Food Safety, 8(1):4-16. doi:10.1111/j.1541-4337.2008.00063.x
• Chmielewski, A. G. & Migdal, W. (2005). Radiation decontamination of herbs and spices. Nukleonika, 50(4): 179-184.
• Fan, X., Niemira, B. A., & Sokorai, K. J. B. (2003). Sensorial, nutritional and microbiological quality of fresh Cilantro leaves as influenced by ionizing radiation and storage. Food Research International, 36(7), 713-719. doi:10.1016/S0963-9969(03)00051-6
• Fan, X., Guan, W., & Sokorai, K. J. B. (2012). Quality of fresh-cut iceberg lettuce and spinach irradiated at doses up to 4 kGy. Radiation Physics and Chemistry, 81(8), 1071-1075. doi:10.1016/j.radphyschem.2011.11.022
• Farkas, J. (2004) Food Irradiation. In: A. Mozumder, Y. Hatano (Eds.), Charged particle and photon interactions with matter (pp. 785-812). Marcel Dekker Inc., New York-Basel.
• Foley, D., Euper, M., Caporaso, F., & Prakash, A. (2004). Irradiation and chlorination effectively reduces Escherichia coli O157:H7 inoculated on cilantro (Coriandrum sativum) without negatively affecting quality. J. Food Prot., 67(10), 2092-2098. doi:10.4315/0362-028X-67.10.2092
• Giese, J. (2003). Color Measurement in Foods. Food Technology, 57(12), 48-49+54.
• Hsu, W-Y., Simonne, A., Jitareerat, P., & Marshall Jr., M. R. (2010). Low-dose irradiation improves microbial quality and shelf life of fresh mint (Mentha piperita L.) without compromising viual quality. J. Food Sci., 75(4), M222-M230. doi:10.1111/j.1750-3841.2010.01568.x
• Hussain, P. R., Rather, S. A., Suradkar, P. P., & Ayob, O. (2019). Gamma irradiation treatment of quince fruit (Cydonia oblonga Mill): effect on post-harvest retention of storage quality and inhibition of fungal decay. Journal of Radiation Research and Applied Sciences, 12(1), 118-131.
• Khade, H. D., Hajare, S. N., Sarma, K. S. S., & Gautam, S. (2020). A combination process including ionizing radiation for hygienization and shelf life extension of leafy vegetables. Indian Journal of Experimental Biology, 58, 474-486.
• Kortei, N. K., Odamtten, G. T., Obodai, M., Appiah, V., & Akonor, P. T. (2015). Determination of color parameters of gamma irradiated fresh and dried mushrooms during storage. Croatian Journal of Food Technology, Biotechnology and Nutrition, 10(1-2), 66-71.
• Lee, J. H., Lee, K-T., & Kim, M. R. (2005). Effect of Gamma-Irradiated Red Pepper Powder on the Chemical and Volatile Characteristics of Kakdugi, a Korean Traditional Fermented Radish Kimchi. Journal of Food Science, 70(7), 441-447. doi:10.1111/j.1365-2621.2005.tb11466.x
• Loaharanu, P. (1994). Status and prospects of food irradiation. Food Technology, 52, 124-131.
• Markovic, I., Ilic, J., Markovic. D., Simonovic, V., & Kosanic, N. (2013) Color Measurement of Food Products Using CIE L*a*b* and RGB Color Space. Journal of Hygienic Engineering and Design, 4, 50-53.
• Mauer, L., & El-Sohemy, A. (2012). Prevalence of cilantro (Coriandrum sativum) disliking among different ethnocultural groups. Flavour, 1, 8. doi:10.1186/2044-7248-1-8
• McGuire, R. G. (1992). Reporting of objective color measurements. HortScience, 27(12), 1254-1255. doi:10.21273/HORTSCI.27.12.1254
• Minea, R., Nemtanu, M. R., Brasoveanu, M., Oproiu, C., Mazilu, E., & Radulescu, N. (2004). Accelerators use for irradiation of fresh medicinal herbs. In: Proceedings of EPAC 2004, Switzerland, (pp. 2368-2370).
• Minz, P. S., & Saini, C. S. (2021). Comparison of computer vision system and colour pectrophotometer for colour measurement of mozzarella cheese. Applied Food Research, 1(2). doi:10.1016/j.afres.2021.100020
• Olson, D. G. (1998). Irradiation of food. Food Technology, 52, 56-62.
• Polovka, M, & Suhaj, M. (2013). Classification and prediction of -irradiation of ten commercial herbs and spices by multivariate evaluation of properties of their extracts. Journal of Food and Nutrition Research, 52(1), 45-60.
• Reid, B. D. (1995). Gamma processing technology: an alternative technology for terminal sterilization of parenterals. Journal of Pharmaceutical Science and Technology, 49(2), 83-89.
• Sádecká, J. (2007). Irradiation of Spices- a Review. Czech J. Food Sci., 25(5), 231-242.
• Schottroff, F., Lasarus, T., Stupak, M., Hajslova, J., Fauster, T., & Jäger, H. (2021). Decontamination of herbs and spices by gamma irradiation and low-energy electron beam treatments and influence on product characteristics upon storage. Journal of Radiation Research and Applied Sciences, 14(1), 380-395.
• Thayer, D. W., Josephson, E. S., Brynjolfsson A., & Giddings G.G. (1996). Radiation Pasteurization of Food. Council for Agricultural Science and Technology, 7, 1-10.
• Tjaberg, T. B., Underdal, B., & Lunde, G. (1972). The effect of ionizing radiation on the microbial content and volatile constituents of spices. Journal of Applied Bacteriology, 35(3), 473-478. doi:10.1111/j.1365-2672.1972.tb03724.x
• URL1, (2019, October 03). Food Irradiation Legislation “Gıda Işınlama Yönetmeliği”. Official Gazette of the Republic of Turkey, No:30907. www.resmigazete.gov.tr/eskiler/2019/10/20191003-1.htm
• US FDA, US Food and Drug Administration (2022, March 14). Microbiological Surveillance Sampling: FY18-21 Fresh Herbs (Cilantro, Basil & Parsley) Assignment. www.fda.gov/food/sampling-protect-food-supply/microbiological-surveillance-sampling-fy18-21-fresh-herbs-cilantro-basil-parsley-assignment
• WHO, World Health Organization (1994). Safety and nutritional adequacy of irradiated food. World Health Organization, Geneva. https://apps.who.int/iris/handle/10665/39463.
• Wrolstad, R. E., & Smith, D. E. (2010) Colour Analysis. In: S. S. Nielsen (Eds.), Food Analysis (pp. 545-555). Springer Science+Media, New York, USA.