Using RGB Image Processing for Designing an Alginate Edible Film

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dc.contributor.authorAcevedo, Cristian A.
dc.contributor.authorLopez, Dario A.
dc.contributor.authorTapia, Maria J.
dc.contributor.authorEnrione, Javier
dc.contributor.authorSkurtys, Olivier
dc.contributor.authorPedreschi, Franco
dc.contributor.authorBrown, Donald I.
dc.contributor.authorCreixell, Werner
dc.contributor.authorOsorio, Fernando
dc.date.accessioned2025-01-20T23:57:46Z
dc.date.available2025-01-20T23:57:46Z
dc.date.issued2012
dc.description.abstractThe use of edible films to coat food products is a technique that allows for an extended shelf-life. One of the most widely used polymers is calcium alginate. However, this polymer can modify the original food color and the perception by consumers. The objective was to design an alginate film based principally on color changes using a RGB color model. Edible films were prepared with sodium alginate and glycerol as plasticizer, cross-linking the polymer with calcium. Dry and hydrated states of the edible films were studied. Film thickness was directly proportional to surface concentration and increased with hydration. There is a zone in which the color does not change with alginate surface concentration and another where the color is directly proportional to it. This latter scenario is not a consequence of structural changes or the degree of hydration. Results showed a range where the color was not modified by the alginate concentration; hence, an optimal surface concentration was determined as a design parameter. Edible films made using the optimal surface concentration would not mask microbial contamination and have good physical properties (water vapor transmission and swelling) compared with other surface concentrations. In addition, it was possible to model alginate surface concentration as a function of surface color using mathematical tools (clustering, linear regression, and support vector machine), allowing one to study the optimal use of the edible films.
dc.fuente.origenWOS
dc.identifier.doi10.1007/s11947-010-0453-y
dc.identifier.eissn1935-5149
dc.identifier.issn1935-5130
dc.identifier.urihttps://doi.org/10.1007/s11947-010-0453-y
dc.identifier.urihttps://repositorio.uc.cl/handle/11534/95218
dc.identifier.wosidWOS:000305213500006
dc.issue.numero5
dc.language.isoen
dc.pagina.final1520
dc.pagina.inicio1511
dc.revistaFood and bioprocess technology
dc.rightsacceso restringido
dc.subjectAlginate
dc.subjectColor
dc.subjectDesign
dc.subjectEdible film
dc.subjectRGB
dc.subjectSurface concentration
dc.titleUsing RGB Image Processing for Designing an Alginate Edible Film
dc.typeartículo
dc.volumen5
sipa.indexWOS
sipa.trazabilidadWOS;2025-01-12
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