CIE*L*a*b* color coordinates were measured considering standard light source D65 and a standard observer 10° (Minolta spectrophotometer CM-3600d, Konica Minolta, Chiyoda, Japan), as previously described by [1 (link)]. Measurements were taken six times for the mixtures and extruded samples. Previously, extrudates were measured on white and black backgrounds to consider translucency, and it was concluded that extrudates were not translucent. The total color differences cause by rosehip powder in mixtures or extrudates (ΔE1) were calculated. To evaluate the mixtures’ color changes due to the extrusion process, total color difference (ΔE2) was calculated between each mixture and extrudate.
Cm 3600d
Manufactured by Konica Minolta
Sourced in Japan
The CM-3600d is a color measurement instrument produced by Konica Minolta. It is designed to measure the color of various materials and surfaces. The device utilizes spectrophotometric technology to analyze the reflectance or transmittance of light, providing precise color data measurements.
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Lab products found in correlation
Multi gloss 268, by Konica Minolta (4 mentions)
Texture analyzer ta st plus, by Stable Micro Systems (2 mentions)
Ta xt2i, by Stable Micro Systems (2 mentions)
Aqualab dew point hygrometer model 4 te, by METER Group (1 mentions)
Microplate reader, by Agilent Technologies (1 mentions)
It 500hr, by JEOL (1 mentions)
Lfa 457, by Netzsch (1 mentions)
Centrifuge 5804, by Eppendorf (1 mentions)
Basic 20, by Crison (1 mentions)
Na2so4, by Merck Group (1 mentions)
Master m, by Atago (1 mentions)
Perten da 7250, by PerkinElmer (1 mentions)
Iraffinity 1, by Shimadzu (1 mentions)
Jem 2010, by JEOL (1 mentions)
Ta xt2 texture analyser, by Stable Micro Systems (1 mentions)
Whatman paper no 42, by Cytiva (1 mentions)
Whatman cellulose paper no 42, by Cytiva (1 mentions)
Whatman, by Cytiva (1 mentions)
Centrifuge 5804 r, by Eppendorf (1 mentions)
Rancimat 743, by Metrohm (1 mentions)
67 protocols using cm 3600d
1
Color Analysis of Rosehip Powder Extrudates
2
Muffin Texture and Color Analysis
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To obtain a flat surface without crust, the top of the muffins (crown) was removed by cutting it horizontally. Then, 40 mm high and diameter cylinders were taken from the muffins by means of a hole puncher. Each cylinder was subjected to a double compression study (TPA) on a universal press (Texture analyzer TA.ST.plus, Stable Micro Systems, Godalming, United Kingdom) provided with a load cell of 50 kg. For this study, a 40 mm diameter cylindrical probe was used in its circular base, with the following test conditions: deformation up to 50% (penetrations from original height) at 1 mm/s and with a 30 s interval between compressions. Five samples were analyzed for each formulation in each batch of muffins. Hardness and elasticity were the parameters obtained.
The color of the crust and the crumb of the muffins was determined by means of a spectrocolorimeter (Konica Minolta, Inc., model CM-3600d, Tokio, Japan). The results were expressed according to the CIE L*a*b* reference system with the D65 Standard Illuminant and 10° Standard Observer. The color of the crust was directly measured from the top of the muffins of each formulation, while the color of the crumb was measured from the top of the cylinders prepared for the analysis of the mechanical properties previously described.
The color of the crust and the crumb of the muffins was determined by means of a spectrocolorimeter (Konica Minolta, Inc., model CM-3600d, Tokio, Japan). The results were expressed according to the CIE L*a*b* reference system with the D65 Standard Illuminant and 10° Standard Observer. The color of the crust was directly measured from the top of the muffins of each formulation, while the color of the crumb was measured from the top of the cylinders prepared for the analysis of the mechanical properties previously described.
3
Physicochemical Characterization of Salad Dressings
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A Crison Basic 20+ pH meter (Crison S.A. Barcelona, Spain) was used to measure the pH of salad dressings. For the total titratable acidity (TTA) determinations, 10 g of each sample were mixed with 40 mL of distilled water and titrated with a 0.1 N NaOH solution until a pH value of 8.30. Total titratable acidity was expressed as g acetic acid/100 g of dressing. The water activity (aw) of samples was measured by an Aqualab dew point hygrometer model 4 TE (Decagon Devices, Inc., Washington, USA) at 25 ºC. The sodium chloride analysis was carried out by an automatic Chloride Analyser (Sherwood Scientific Ltd., Cambridge, UK) and the results were expressed as g NaCl/100 g of sample.
To study the stability of salad dressings against creaming, 5 g of each sample were transferred to a cylindrical glass container, sealed with a plastic cap and stored until analysed. The extent of creaming was calculated by employing Eq. ( 1): H% = (Ht/H0) x 100
(1)
where Ht represents the visible separation layer and H0 is the initial emulsion height.
Finally, the colour parameters (L*, a*, and b*) of salad dressings were measured by a spectrocolorimeter (CM-3600d, Minolta Co., Tokyo, Japan) with an observer 10º and illuminant D65. The Whiteness index (WI) was calculated by Eq. ( 2) and colour variations (2)
(3)
To study the stability of salad dressings against creaming, 5 g of each sample were transferred to a cylindrical glass container, sealed with a plastic cap and stored until analysed. The extent of creaming was calculated by employing Eq. ( 1): H% = (Ht/H0) x 100
(1)
where Ht represents the visible separation layer and H0 is the initial emulsion height.
Finally, the colour parameters (L*, a*, and b*) of salad dressings were measured by a spectrocolorimeter (CM-3600d, Minolta Co., Tokyo, Japan) with an observer 10º and illuminant D65. The Whiteness index (WI) was calculated by Eq. ( 2) and colour variations (2)
(3)
4
Spectrophotometric Color Analysis of Extracts
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Color was measured in the re-suspended extracts (methanol: water 80:20 v/v, 7.5 mg/mL) using a Minolta spectrophotometer (CM-3600d, Konica Minolta Sensing, Inc., Tokyo, Japan) equipment. Using the reflectance mode and the LAV lens with diffuse illumination 65/10° viewing angle and specular component excluded. The CIE L* values, Cartesian coordinates a* and b* and cylindrical coordinates C* and h° were reported throughout Spectra Magic software (version 3.6, CyberChrome Inc., Tokyo, Japan). In this context each coordinate represents, L∗: lightness, a∗: chromaticity on a green (−) to red (+) axis, b∗: chromaticity on a blue (−) to yellow (+) axis, C*: Chroma or relative saturation and h°: the hue angle in the CIELab color wheel.
5
Flour Optical Properties Analysis
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The optical properties of the flour were measured using a Minolta spectrophotometer (CM-3600 d, Tokyo, Japan) with D65 standard light and observer 10 standard. The results were expressed in CIE*L*a*b* color coordinates (spectra 400–700 nm), and the chroma (C*) and hue (h*) were also analyzed.
6
Optical Properties of EGCG Infusion
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Ultraviolet and visible spectrum (UV-vis) analysis was performed using a micro-plate reader (BioTek, Winooski, VT, USA). And the EGCG solution was placed in a 96-well quartz plate to measure its optical properties between 200 and 1000 nm. A spectrocolorimeter (CM-3600d, Konica Minolta, Hong Kong, China) was used to measure the brightness (L*), red-green hue (a*), and yellow-blue hue (b*) of the infusion.
7
Measuring Pasta Color Characteristics
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Colour was determined by a spectrophotocolorimeter CM-3600d (Minolta Co. Ltd., Osaka, Japan), placing the pasta sample at room temperature directly into the cell using a black plate as the background to standardize the measurements. Visible absorption spectra were recorded between 380 and 770 nm by reflectance to obtain tristimulus values of CIE L*a*b* using illuminant D65 and standard observer (10° visual field) as references. The yellowness index (YI) was calculated with the equation (1) often referenced to Francis & Clydesdale (1975) .
8
Colorimetric Analysis of Emulsions
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The color values of coarse emulsions and nanoemulsions were determined using a colorimeter (Minolta CM-3600d, Osaka, Japan). The parameters L* (lightness), a* (red-green scale), and b* (yellow-blue scale) were measured. The whiteness index (WI) was calculated using the following equation [32 (link)]:
9
Optical Transparency Evaluation of Films
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The transparency of the films was determined through the surface reflectance spectra in a spectrocolorimeter CM-3600d (Minolta Co., Tokyo, Japan) with a 10 mm illuminated sample area. Measurements were taken in triplicate for each sample by using both a white and a black background. Film transparency was evaluated through the internal transmittance (T i ) (0-1, theoretical range) by applying the Kubelka-Munk theory for multiple scattering to the reflection data (Fabra, Lopez-Rubio, & Lagaron) . Internal transmittance (T i ) of the films was quantified using eq. ( 1). In this equation, R 0 is the reflectance of the film on an ideal black background. Parameters a and b were calculated by equations ( 2) and ( 3), where R is the reflectance of the sample layer backed by a known reflectance R g . (CIE, 1986) were obtained by the infinite reflection spectra of the samples, using D65 illuminant/10 observer. Samples were evaluated per duplicate and three measurements were taken at random locations on each of the studied films.
10
Colorimetric Analysis of Extruded Mixtures
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Translucency and CIE*L*a*b* color coordinates were determined from the surface reflectance spectra obtained between 400 and 700 nm, when measuring on white and black backgrounds, considering a standard light source D65 and a standard observer 10° (Minolta spectrophotometer CM-3600d, Japan). Measurements of the extruded samples were taken 10 times. The translucency of the samples was determined by applying the Kubelka–Munk theory for multiple scattering of the reflection spectra [26 ]. This theory assumes that the light flux passing through the sample is related to the ratio of absorbed versus scattered light. The calculated reflectance of an infinitely thick layer of the material was used to obtain the coordinates CIE*L*a*b, hue (h*), and chroma (C*) color attributes. The total color differences of mixtures or extrudates with MS (ΔE1) were calculated for the control sample. To evaluate the color changes of the mixtures because of extrusion, total color difference (ΔE2) was calculated between each mixture extruded at the same MS percentage addition.
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