Computer Vision System Applied to Classification of "Manila" Mangoes During Ripening Process

Mango is an important crop that is marketed on a large scale around the world. The degree of ripeness of mangoes is an important quality attribute that has traditionally been evaluated manually through their physicochemical properties and color parameters, but recent non-destructive technologies such as computer vision systems (CVS) are emerging to replace these destructive, slow, and costly methods by others that are faster and more reliable. In the present work, physicochemical properties and color parameters obtained using a CVS at laboratory level were linked to establish the ripening stages of mango cv. "Manila." Classification process involving multivariate analysis was applied with the aim of using only color parameters to estimate levels of ripeness. A set of 117 mangoes was used to estimate the ripening index (RPI) from the physicochemical properties, and another set of 39 mangoes was used to validate the classification process in mangoes harvest in a different season. The RPI was useful for establishing three phases of maturation, namely: pre-climacteric, climacteric, and senescence. These showed correspondences with the color changes evaluated in two color spaces (CIELAB and HSB). Principal component analysis was efficient in selecting the most significant variables and separating the mangoes into the three ripening stages. Multivariate discriminant analysis made it possible to obtain classification rates of 90 % by using only a*, b*, H and S color coordinates, the CIELAB system being, in general, more efficient at classification than HSB. The results obtained showed that CVS developed for the study can be used as a useful non-invasive, efficient method for the evaluation of the ripeness of mangoes

Influence of Milk Whey on High-Oleic Palm Oil Nanoemulsions: Powder Production, Physical and Release Properties

12 páginasThe milk whey is a by-product of the dairy industry with a relevant protein concentration which can be employed as a wall material in spray drying processes. In this work, milk whey was used to encapsulate high oleic palm oil (HOPO) nanoemulsions. The HOPO/whey ratio and the atomization system (two-fluid nozzle and rotary disc) had a significant influence in the capsule formation. In addition, the release of the oleic acid (AO) from HOPO was evaluated by dialysis bag method for powders obtained by both types of atomizers. Different powders were obtained with good physical properties (particle diameter: 6.1–18.8 μm, aw: 0.058–0.125, moisture: 0.86–2.39%, bulk density: 390–770 kg/m3, dissolution rate: 55–115s) from stable nanoemulsions with high encapsulation efficiencies (77 to 99%). On the other hand, the release percents of AO were 82.8 and 75.8% for the two-fluid nozzle and the rotary disc, respectively. The release was not completed in the tested time (7 h) due to stable HOPO-whey linkages, and the gradient that must be broken was higher. Aditionally, an inverse relation was found between diameter particle and AO release