Kinetics model of oxidative process in basil spreads based on calculative colour analysis
Pezo, L., Institute of General and Physical Chemistry, Belgrade (Serbia) | Pavlović, M., Institute of General and Physical Chemistry, Belgrade (Serbia) | Ostojić, S., Institute of General and Physical Chemistry, Belgrade (Serbia) | Zlatanović, S., Institute of General and Physical Chemistry, Belgrade (Serbia) | Lević, Lj., Faculty of Technology, Novi Sad (Serbia)
Enzymatic and non-enzymatic browning of mild-heat processed spreads, based on basil and cheese was monitored as color changes, by means of multivariate color image analysis. The objective of the study was to assess the antioxidative potential of lactoferrin with combinations of ascorbic, citric, lactic acid, and NaCl on prolonged lipid oxidation in fresh basil-based spreads. The browning process, occuring in various foods, can be monitored by an algorithm describing the color properties of digitalised images, expressed by its color coordinates.The images were taken with a CCD camera, and afterwards transformed to frequency color distribution of color coordinate values. Different concentrations of organic acids had main influence on browning process, while lactoferrin and NaCl presence had no significant effect. The determined values of Peroxide Value (PV), Acid Value (AV) and oxidative induction time, determined by Differential Scanning Calorimetry OITDSC (for both 0th and 30th day) were the input values for further calculation.
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