Skip to main content

Advertisement

SpringerLink
Log in

Sensing the Heat of Tomato Products Red: The New Approach to the Objective Assessment of their Color

  • Original Research
  • Published:
Food Biophysics Aims and scope Submit manuscript

Abstract

The concept of optothermal window (OW) detection was used for the first time to assess the color of several products (juice, purée, paste) derived from thermally processed tomatoes. Unlike traditional techniques that operate either in the reflectance or transmission mode, the method proposed here actually relies on indirect measurement of absorbance in optically opaque and scattering samples. Very good correlation between the magnitude of the OW signal and the color-related parameters [colorimetric index L* and tomato paste index (TPI)] was observed.

This is a preview of subscription content, log in via an institution to check access.

Access this article

Log in via an institution

Price excludes VAT (USA)
Tax calculation will be finalised during checkout.

Instant access to the full article PDF.

Institutional subscriptions

Figure 1
Figure 2
Figure 3
Figure 4

Similar content being viewed by others

References

  1. E. Kress-Rogers and C.J.B. Brimelow (eds) Colour measurement of foods by colour reflectance. In: Instrumentation and Sensors for the Food Industry, 2nd edn. (Woodhead Publishing 2001).

  2. O. Dóka and D. Bicanic, Determination of total polyphenolic content in red wines by means of the combined He–Ne laser optothermal window and Folin–Ciocalteu colorimetry assay, Anal Chem 74, 2157–2161 (2002).

    Article  Google Scholar 

  3. D. Bicanic, J. Swarts, S. Luterotti, G. Pietraperzia, O. Dóka and H. De Rooij, Direct quantification of lycopene in products derived from thermally processed tomatoes: optothermal window as a selective, sensitive and accurate analytical method without the need for preparatory steps, Anal Chem 76, 5203–5207 (2004).

    Article  CAS  Google Scholar 

  4. D. Bicanic, V. Fogliano, S. Luterotti, J. Swarts, G. Piani and G. Graziani, Lycopene in tomato products: comparing the performances of the newly proposed direct quantitative photothermal method and conventional high performance liquid chromatography, J Sci Food Agric 85, 1149–1153 (2005).

    Article  CAS  Google Scholar 

  5. R. Cuypers, MSc Thesis (Wageningen University, Wageningen Netherlands 2004).

  6. A.C. Noble, Investigation of the colour changes in heat concentrated tomato pulp, J Agric Food Chem 23, 43–49 (1975).

    Article  Google Scholar 

  7. C.J.B. Brimelow, Measurement of tomato paste colour: investigation of some method variables. In: Physical Properties of Foods, edited by R. Jowitt, F. Escher, B. Hallström, H.F.T. Meffert, W.E.L. Spiess and G. Vos, (Applied Science Publishers, London 1983).

    Google Scholar 

  8. Codex Alimentarium, Commission FAO and WHO, CX/PFV 04/22/4-Addendum 1, September (2004).

  9. J.N. Yeatmen, A.P. Sidwell and K.H. Norris, Derivation of new formula for computing raw tomato juice colour from objective measurements. Food Technol 14, 16–20 (1960).

    Google Scholar 

  10. R. Arias, L. Tung-Ching, L. Logendra and H. Janes, Correlation of lycopene measured by HPLC with L*, a* and B* colour readings of hydrophonic tomatoes and the relationship of maturity with colour and lycopene content, J Agric Food Chem 48, 1697–1702 (2000).

    Article  CAS  Google Scholar 

  11. J.R. Hyman, J. Gaus and M.R. Foolad, A rapid and accurate method for estimating tomato lycopene content by measuring chromaticity values of fruit purée, J Am Soc Hortic Sci 129, 717–723 (2004).

    CAS  Google Scholar 

  12. I. Vrbić, LED-Optothermal window and the optothermistor as the two new approaches to objective red color assessment of tomato-based foods, MSc. Thesis (Wageningen University, Wageningen, The Netherlands 2005) 〈http://library.wur.nl/desktop/acquisitions/bibiot.html〉.

Download references

Acknowledgments

The authors express their gratitude to Hans van Rooij, Reinoud van Hummelen and Mees Schimmel for their valuable contributions received in the course of this study.

Author information

Authors and Affiliations

  1. Laboratory for Photothermal Science, Biophysics Division, Department of Agrotechnology and Food Sciences, Wageningen University and Research Centre, Dreijenlaan 3, Transitorium, 6703 HA, Wageningen, The Netherlands

    Dane Bicanic

  2. Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva ulica 6, 10000, Zagreb, Croatia

    Dane Bicanic, Ivan Vrbić & Sonja Lemić

  3. Food Chemistry, Department of Agrotechnology and Food Sciences, Wageningen University and Research Centre, Bomenweg 2, Biotechnion, 6703 HA, Wageningen, The Netherlands

    Jan Cozijnsen

  4. Department of Physics, University of West Hungary, P.O. Box 90, 9201, Mosonmagyarovár, Hungary

    Otto Dóka

Authors
  1. Dane Bicanic
    View author publications

    You can also search for this author in PubMed Google Scholar

  2. Ivan Vrbić
    View author publications

    You can also search for this author in PubMed Google Scholar

  3. Jan Cozijnsen
    View author publications

    You can also search for this author in PubMed Google Scholar

  4. Sonja Lemić
    View author publications

    You can also search for this author in PubMed Google Scholar

  5. Otto Dóka
    View author publications

    You can also search for this author in PubMed Google Scholar

Corresponding author

Correspondence to Dane Bicanic.

Rights and permissions

Reprints and permissions

About this article

Cite this article

Bicanic, D., Vrbić, I., Cozijnsen, J. et al. Sensing the Heat of Tomato Products Red: The New Approach to the Objective Assessment of their Color. Food Biophysics 1, 14–20 (2006). https://doi.org/10.1007/s11483-006-9006-3

Download citation

  • Published:

  • Issue Date:

  • DOI: https://doi.org/10.1007/s11483-006-9006-3

Keywords

Search

Navigation