Università degli studi di Modena e Reggio Emilia

Food colour is a commercial added value, since it represents the first appealing factor for consumers. In this context, this study was aimed at evaluating the effect of strawberry yoghurt purée (SYP) formulation on the corresponding colour and on its variation over time, which is mainly due to degradation and browning phenomena. To this aim, a combined approach was used that included mixture design and multivariate analysis of RGB images. Strawberry purée, sugar, lemon juice and two types of thickener were mixed in different proportions by I-optimal mixture design to obtain 44 SYP formulations. The samples were subjected to light and temperature stress conditions for five weeks; during this time the RGB images of the samples were acquired using a flatbed scanner, along with the images of the corresponding control samples. The dimensionality of the acquired images was reduced by two different approaches: i) the conversion of images into signals, namely colourgrams, which can be seen as the colour fingerprint of the imaged samples, and ii) the calculation of the median values of various colour-related parameters. The colourgrams dataset was then subjected to exploratory data analysis using Principal Component Analysis, while the median values of colour-related parameters were analysed using Response Surface Methodology and Partial Least Squares-Discriminant Analysis. The aim of data analysis was both to find the best colour parameters to describe colour variability over time, and to investigate the cause-effect relationship between mixture proportions and colour response. The results highlighted that, among the considered colour parameters, relative green (i.e., the ratio of green to lightness) and red could be used to monitor colour changes. Colour variation due to stress conditions was more pronounced for samples with a high percentage of strawberry purée, and the type of thickener also affected the colour degradation kinetics.