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

• Published in: Current research in food science Vol. 6; p. 100529
• Main Authors: Pandiselvam, R., Mitharwal, Swati, Rani, Poonam, Shanker, M. Anjaly, Kumar, Amit, Aslam, Raouf, Barut, Yeliz Tekgül, Kothakota, Anjineyulu, Rustagi, Sarvesh, Bhati, Dolly, Siddiqui, Shahida Anusha, Siddiqui, Mohammed Wasim, Ramniwas, Seema, Aliyeva, Aynura, Mousavi Khaneghah, Amin
• Format: Journal Article
• Language: English
• Published: Netherlands Elsevier B.V 01.01.2023; Elsevier
• Subjects: Color measurement; Food quality; Non-thermal technologies; Pigments; Review; Color measurement; Pigments; Food quality; Non-thermal technologies
• ISSN: 2665-9271; 2665-9271
• DOI: 10.1016/j.crfs.2023.100529

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. [Display omitted] •Color attributes of food products indicate quality affecting consumer acceptability.•Naturally occurring food coloring pigments are highly susceptible to thermal degradation.•Non-thermal techniques are used in preservation of nutritional quality and retention of color.