The influence of non-thermal technologies on color pigments of food materials: An updated review

R Pandiselvam; Swati Mitharwal; Poonam Rani; M Anjaly Shanker; Amit Kumar; Raouf Aslam; Yeliz Tekgül Barut; Anjineyulu Kothakota; Sarvesh Rustagi; Dolly Bhati; Shahida Anusha Siddiqui; Mohammed Wasim Siddiqui; Seema Ramniwas; Aynura Aliyeva; Amin Mousavi Khaneghah

doi:10.1016/j.crfs.2023.100529

The influence of non-thermal technologies on color pigments of food materials: An updated review

Curr Res Food Sci. 2023 Jun 5:6:100529. doi: 10.1016/j.crfs.2023.100529. eCollection 2023.

Authors

R Pandiselvam¹, Swati Mitharwal², Poonam Rani³, M Anjaly Shanker⁴, Amit Kumar³, Raouf Aslam⁵, Yeliz Tekgül Barut⁶, Anjineyulu Kothakota⁷, Sarvesh Rustagi⁸, Dolly Bhati⁹, Shahida Anusha Siddiqui^{10

11}, Mohammed Wasim Siddiqui¹², Seema Ramniwas¹³, Aynura Aliyeva¹⁴, Amin Mousavi Khaneghah^{14

15

16}

Affiliations

¹ Physiology, Biochemistry, and Post-Harvest Technology Division, ICAR-Central Plantation Crops Research Institute, Kasaragod, 671 124, Kerala, India.
² Department of Food Science and Technology, National Institute of Food Technology Entrepreneurship and Management (NIFTEM), Kundli, India.
³ Food Chemistry & Technology Department, Teagasc Food Research Centre, Moorepark, Fermoy, Cork, Ireland.
⁴ Department of Agriculture and Environmental Sciences, National Institute of Food Technology Entrepreneurship and Management (NIFTEM), Sonepat, Haryana, India.
⁵ Department of Processing and Food Engineering, Punjab Agricultural University, Ludhiana, Punjab, 141 004, India.
⁶ Food Processing Department, Köşk Vocational School, Aydın Adnan Menderes University, Aydın, 09100, Turkey.
⁷ Agro-Processing & Technology Division, CSIR-National Institute for Interdisciplinary Science and Technology (NIIST), Trivandrum, 695 019, Kerala, India.
⁸ School of Applied and Life Sciences, Uttaranchal University, Dehradun, Uttarakhand, India.
⁹ Department of Food Bioscienes, Teagasc, Agriculture and Food Development Authority, D15 DY05, Dublin, Ireland.
¹⁰ Technical University of Munich Campus Straubing for Biotechnology and Sustainability, Essigberg 3, 94315, Straubing, Germany.
¹¹ German Institute of Food Technologies (DIL e.V.), Prof.-von-Klitzing Str. 7, 49610 D-Quakenbrück, Germany.
¹² Department Food Science and Postharvest Technology, Bihar Agricultural University, Sabour, 813210, Bhagalpur, India.
¹³ University Centre for Research and Development, University of Biotechnology, Chandigarh University, Gharuan, Mohali, Punjab, India.
¹⁴ Department of Technology of Chemistry, Azerbaijan State Oil and Industry University, Baku, Azerbaijan.
¹⁵ Department of Fruit and Vegetable Product Technology, Prof. WacławDąbrowski Institute of Agricultural and Food Biotechnology - State Research Institute, 36 Rakowiecka St., 02-532, Warsaw, Poland.
¹⁶ Faculty of Agro-Industry, Chiang Mai University, Chiang Mai, 50100 Thailand.

Abstract

The color of any food is influenced by several factors, such as food attributes (presence of pigments, maturity, and variety), processing methods, packaging, and storage conditions. Thus, measuring the color profile of food can be used to control the quality of food and examine the changes in chemical composition. With the advent of non-thermal processing techniques and their growing significance in the industry, there is a demand to understand the effects of these technologies on various quality attributes, including color. This paper reviews the effects of novel, non-thermal processing technologies on the color attributes of processed food and the implications on consumer acceptability. The recent developments in this context and a discussion on color systems and various color measurement techniques are also included. The novel non-thermal techniques, including high-pressure processing, pulsed electric field, ultrasonication, and irradiation which employ low processing temperatures for a short period, have been found effective. Since food products are processed at ambient temperature by subjecting them to non-thermal treatment for a very short time, there is no possibility of damage to heat-sensitive nutrient components in the food, any deterioration in the texture of the food, and any toxic compounds in the food due to heat. These techniques not only yield higher nutritional quality but are also observed to maintain better color attributes. However, suppose foods are exposed to prolonged exposure or processed at a higher intensity. In that case, these non-thermal technologies can cause undesirable changes in food, such as oxidation of lipids and loss of color and flavor. Developing equipment for batch food processing using non-thermal technology, understanding the appropriate mechanisms, developing processing standards using non-thermal processes, and clarifying consumer myths and misconceptions about these technologies will help promote non-thermal technologies in the food industry.

Keywords: Color measurement; Food quality; Non-thermal technologies; Pigments.

Publication types

Review