these cases, the use of a sample surface with a clearly different
color than the sample is recommended. This will improve the
process of identifying the region of interest. The use of white,
grey or black paperboard is recommended depending on the
nature of our samples.
11. It is not necessary a very powerful computer for the digital
image analysis, but it is necessary to bear in mind that depending on our RAM memory, the equipment can be blocked when
there are many images open. It is also recommended to close
images that have already been measured or stored.
12. When using the DigiPix color measurement tool, a reflectance
spectrum appears. This spectrum is simulated, since the camera
is not a spectrophotometer and only measures three bands R,
G, and B. Therefore, the spectrum can be used for educational
or for color interpretation but not for analytical purposes.
References
1. Wyszecki G, Stiles WS (1982) Color science.
Concepts and methods. Quantitative data and
formulae. John Wiley & Sons, New York
2. CIE (2004) Colorimetry, vol 142. CIE Central
Bureau,Publ, Vienna, Austria, p 2001
3. Rodrı ´guez-Concepcion M, Avalos J, Bonet
ML et al (2018) A global perspective on carotenoids: metabolism, biotechnology, and benefits for nutrition and health. Prog Lipid Res
70:62–93
4. Mele ´ndez-Martı ´nez AJ, Vicario IM, Heredia
FJ (2011) Applicability of the measurement of
visible spectroscopic data and colour in the
analysis of food carotenoid. In: Carotenoids:
properties, effects, and diseases. Nova Science
Publishers, Hauppauge, N.Y
5. Britton G, Liaaen-Jensen S, Pfander H (1995)
Carotenoids. Volume 1B: Spectroscopy.
Birkh€ auser, Basel, Switzerland
6. Mele ´ndez-Martı ´nez AJ, Britton G, Vicario IM
et al (2006) Relationship between the colour
and the chemical structure of carotenoid pigments. Food Chem 101(3):1145–1150
7. Mele ´ndez-Martı ´nez AJ, Vicario IM, Heredia
FJ (2017) Aplicacio ´ n de las medidas de espectroscopı ´a visible y de color al ana ´lisis de carotenoides. In: Carotenoides en agroalimentacio ´n y
salud. Editorial Terracota SA, Me ´xico, pp
118–140
8. Simon JE, Decker EA, Ferruzzi MG et al
(2017) Establishing standards on colors from
natural sources. J Food Sci 82(11):2539–2553
9. Clydesdale FM (1993) Colour as a factor in
food choice. Crit Rev Food Sci Nutr
33:83–101
10. Ryan D, Robards K, Lavee S (1998) Assessment of quality in olive oil. Olivae 72:23–41
11. Mele ´ndez-Martı ´nez AJ, Vicario IM, Heredia
FJ (2005) Instrumental measurement of
orange juice colour: a review. J Sci Food Agric
85(6):894–901. https://doi.org/10.1002/
jsfa.2115
12. Moyano MJ, Heredia FJ, Mele ´ndez-Martı ´nez
AJ (2010) The color of olive oils: the pigments
and their likely health benefits and visual and
instrumental methods of analysis. Compr Rev
Food Sci Food Saf 9(3):278–291
13. Lehto S, Buchweitz M, Klimm A et al (2017)
Comparison of food colour regulations in the
EU and the US: a review of current provisions.
Food Addit Contam Part A 34(3):335–355.
https://www.tandfonline.com/. https://doi.
org/10.1080/19440049.2016.1274431
14. Martins N, Roriz CL, Morales P et al (2015)
Food colorants: challenges, opportunities and
current desires of agro-industries to ensure
consumer expectations and regulatory practices. Trends Food Sci Technol 52:1–15
15. Breithaupt DE (2007) Modern application of
xanthophylls in animal feeding - a review.
Trends Food Sci Technol 18(10):501–506.
http://www.sciencedirect.com/science/arti
cle/B6VHY-4NKJ0D6-4/2/
3c2f8dae3a7adbb884fb5d3ad9069a9f
16. Breithaupt DE, Bamedi A, Wirt U (2002) Carotenol fatty acid esters: easy substrates for
Applications of Visible Spectroscopy and Color Measurements in the. . .
115
color than the sample is recommended. This will improve the
process of identifying the region of interest. The use of white,
grey or black paperboard is recommended depending on the
nature of our samples.
11. It is not necessary a very powerful computer for the digital
image analysis, but it is necessary to bear in mind that depending on our RAM memory, the equipment can be blocked when
there are many images open. It is also recommended to close
images that have already been measured or stored.
12. When using the DigiPix color measurement tool, a reflectance
spectrum appears. This spectrum is simulated, since the camera
is not a spectrophotometer and only measures three bands R,
G, and B. Therefore, the spectrum can be used for educational
or for color interpretation but not for analytical purposes.
References
1. Wyszecki G, Stiles WS (1982) Color science.
Concepts and methods. Quantitative data and
formulae. John Wiley & Sons, New York
2. CIE (2004) Colorimetry, vol 142. CIE Central
Bureau,Publ, Vienna, Austria, p 2001
3. Rodrı ´guez-Concepcion M, Avalos J, Bonet
ML et al (2018) A global perspective on carotenoids: metabolism, biotechnology, and benefits for nutrition and health. Prog Lipid Res
70:62–93
4. Mele ´ndez-Martı ´nez AJ, Vicario IM, Heredia
FJ (2011) Applicability of the measurement of
visible spectroscopic data and colour in the
analysis of food carotenoid. In: Carotenoids:
properties, effects, and diseases. Nova Science
Publishers, Hauppauge, N.Y
5. Britton G, Liaaen-Jensen S, Pfander H (1995)
Carotenoids. Volume 1B: Spectroscopy.
Birkh€ auser, Basel, Switzerland
6. Mele ´ndez-Martı ´nez AJ, Britton G, Vicario IM
et al (2006) Relationship between the colour
and the chemical structure of carotenoid pigments. Food Chem 101(3):1145–1150
7. Mele ´ndez-Martı ´nez AJ, Vicario IM, Heredia
FJ (2017) Aplicacio ´ n de las medidas de espectroscopı ´a visible y de color al ana ´lisis de carotenoides. In: Carotenoides en agroalimentacio ´n y
salud. Editorial Terracota SA, Me ´xico, pp
118–140
8. Simon JE, Decker EA, Ferruzzi MG et al
(2017) Establishing standards on colors from
natural sources. J Food Sci 82(11):2539–2553
9. Clydesdale FM (1993) Colour as a factor in
food choice. Crit Rev Food Sci Nutr
33:83–101
10. Ryan D, Robards K, Lavee S (1998) Assessment of quality in olive oil. Olivae 72:23–41
11. Mele ´ndez-Martı ´nez AJ, Vicario IM, Heredia
FJ (2005) Instrumental measurement of
orange juice colour: a review. J Sci Food Agric
85(6):894–901. https://doi.org/10.1002/
jsfa.2115
12. Moyano MJ, Heredia FJ, Mele ´ndez-Martı ´nez
AJ (2010) The color of olive oils: the pigments
and their likely health benefits and visual and
instrumental methods of analysis. Compr Rev
Food Sci Food Saf 9(3):278–291
13. Lehto S, Buchweitz M, Klimm A et al (2017)
Comparison of food colour regulations in the
EU and the US: a review of current provisions.
Food Addit Contam Part A 34(3):335–355.
https://www.tandfonline.com/. https://doi.
org/10.1080/19440049.2016.1274431
14. Martins N, Roriz CL, Morales P et al (2015)
Food colorants: challenges, opportunities and
current desires of agro-industries to ensure
consumer expectations and regulatory practices. Trends Food Sci Technol 52:1–15
15. Breithaupt DE (2007) Modern application of
xanthophylls in animal feeding - a review.
Trends Food Sci Technol 18(10):501–506.
http://www.sciencedirect.com/science/arti
cle/B6VHY-4NKJ0D6-4/2/
3c2f8dae3a7adbb884fb5d3ad9069a9f
16. Breithaupt DE, Bamedi A, Wirt U (2002) Carotenol fatty acid esters: easy substrates for
Applications of Visible Spectroscopy and Color Measurements in the. . .
115