Average Color Value Research Articles

Impact of Storage Conditions on Fruit Color, Firmness and Total Soluble Solids of Hydroponic Tomatoes Grown at Different Salinity Levels

Tomatoes are delicate and prone to damage quickly, which ultimately leads to lower quality and increased post-harvest losses. Hence, an ideal storage environment is very important to maintain the quality of tomato fruits after harvest. Therefore, this study was conducted to determine the effect of storage conditions on the quality parameters of tomato fruits. Experiments were de-signed for six storage periods (4, 8, 12, 16, 20, and 24 days) and two temperatures (12 °C and room air temperature “22 °C”). Three tomato fruit quality parameters (Brix, color, and firmness) have been selected and measured for three tomato varieties (Ghandowra-F1, Forester-F1, and Feisty-Red) grown hydroponically at three salinity levels (2.5, 6.0, and 9.5 dS m−1) of the nutrient solution. Results showed that the highest mean Brix values, for all varieties, were recorded at the highest salinity (9.5 dS m−1), and were significantly (Pr < 0.0001) higher than those at medium (6.0 dS m−1) and low (2.5 dS m−1) salinity levels. In addition, the highest fruit firmness was recorded at high salinity level (9.5 dS m−1), but there was no significant difference to that recorded at medium salinity (6.0 dS m−1). Regarding tomato fruit color, the highest average values were recorded for the Ghandowra-F1 (2.51) and Forester-F1 (2.69) varieties at medium salinity (6.0 dS m−1), while the highest average color value for the Feisty-Red variety (1.54) was obtained at high salinity (9.5 dS m−1). On the other hand, the Brix, color, and firmness of tomato fruits were significantly affected by the storage temperature. Moreover, the mean Brix values (7.66%) were slightly higher at 12 °C storage temperature compared to those at 22 °C (7.38%). In general, the fruit color values gradually increased with the storage period, especially under 22 °C storage temperature, with peak color values of 2.73, 2.70, and 1.66 recorded on the 12th day of the storage period for Ghandowra-F1, Forester-F1, and Feisty-Red, respectively. Tomato fruit firmness decreased faster with the storage period at 22 °C compared to the storage temperature of 12 °C. However, the highest average values of fruit firmness for Ghandowra-F1 (9.37 N cm−1) and Forester-F1 (9.41 N cm−1) recorded at control condition were not significantly different those recorded on the 8th day of storage at 12 °C storage temperature. By contrast, the highest average value of fruit firmness for Feisty-Red (8.85 N cm−1) recorded at control condition was not significant than that recorded on the 4th day of the storage period at 12 °C storage temperature (8.82 N cm−1). Overall, tomato fruits can be stored at 12 °C temperature for up to 20–24 days, without negative effects on fruit quality.

Characterization of physical and chemical properties of honey from Northeastern Anatolia of Türkiye

The aim of this study was to investigate the physical and chemical properties of natural highland honey produced in the northeastern Anatolia region of Turkey. In 2020, 24 honey samples collected and sold during the honey harvest season were purchased from local vendors. Moisture, color, acidity, pH, conductivity, diastase and invertase activity, C13, C13 protein-honey, C4 analysis and sugar components were analyzed in honey samples. The honey samples were found to contain 17.4% moisture. The mean invertase level were found to be 156.216 U/kg. The freshness and enzymatic activity of the honey were shown by the average diastase number of 12.8 DS. The mineral content and overall purity of the honey was indicated by an electrical conductivity value of 0.17 mS/cm. The average acidity value 15.9 meq/kg, fructose/glucose ratio 1.26% and the average color value 33 mm Pfund determined. The average sugar contents in the honey samples were as follows: fructose 37.4%, glucose 29.5%, sucrose 1.4%, turanose 1.8%, maltose 0.6%, isomaltose 0.2%, erlose 0.3%, trehalose 0% hybriditose 0% maltotriose 0% fructose+glucose. 66.9%, fructose/glucose 1.26, glucose/water 2.0. The mean difference between honey protein and honey delta C13 data is -0.58 and C4 sugar ratio is 0. In conclusion, valuable findings were obtained on the physical and chemical properties of honey from the northeastern Anatolia region of Turkey. Further research can build on these findings to explore the unique properties and potential benefits of honey from this region and contribute to its value and utilization in various industries.

Water Quality and Wastewater Treatment Methods from the Process of Dyeing Cloth with Indigo Dye in Northeastern Thailand

The process of producing indigo dyed cloth involves a step of washing the dyed cloth, which requires a large amount of water and generates wastewater that cannot be reused and may have negative impacts on the environment. This research study collected 31 samples of wastewater from the process of dyeing cloth with indigo dye from production sources in Sakon Nakhon, Nakhon Phanom, and Mukdahan provinces to analyze the water quality and study wastewater treatment methods at laboratory scale using filtration and chemical methods, which employed aluminum sulfate, lime, and chlorine as coagulants. From the study, it was found that the collected samples of wastewater from the process of dyeing cloth with indigo dye had water quality that exceeded the standards set by the Department of Pollution Control. The average color value was 1,040.86 ± 744.83 PCU, the average COD was 711.59 ± 695.07 mg/L, the average total suspended solid was 1,495.87 ± 1,583.17 mg/L, and the average of total settable solids was 20.52 ± 25.85 mg/L. Therefore, the wastewater should be treated before being discharged into the public water system. Regarding the treatment of wastewater from the dyeing process, it was found that the most effective method is chemical treatment using lime and chlorine, which can reduce color in the wastewater by 98.73 %, COD by 91.67 %, total suspended solids by 97.09 %, and total settable solids by 96.47 %. The 2nd-best method is the use of aluminum sulfate, followed by filtration. All in all, both methods of treating the dyed fabric wastewater can improve the water quality to meet the standard before being used for beneficial purposes or discharged into public water sources, and the appropriate method of treatment can be selected for each area to minimize environmental impact. HIGHLIGHTS The analysis of the wastewater from indigo dyeing processes revealed that color, COD, total suspended solids, and total settable solids exceeded the wastewater standard The methods of treating the wastewater by chemical treatment using lime and chlorine, and aluminum sulfate can improve the water quality to meet the pollution standard The most effective method is chemical treatment using lime and chlorine This research provides a sustainable way to produce environmentally friendly natural-dyed fabrics GRAPHICAL ABSTRACT

Ekstraksi Kurkumin Dari Rimpang Kunyit (Curcuma Longa) Sebagai Pewarna Alami Pada Komestik Blush On Menggunakan Pelarut Ethanol

Turmeric contains chemicals that are benefical for the health of the body and can be used for making cosmetics. This study aims to make blush on cosmetics from natural ingredients with some benefits that not only increase external beauty but also nourish the skin from within by utilizing the natural color of the turmeric plant. Turmeric extraction was carried out using ethanol as a solvent using the maceration method. Maseration is done for 3x24 hours. This study used variations in the concentration of turmeric extract as mush as 4ml, 6ml, 8ml and 10ml with variations in the concentration of talcum as much as 0gr, 0.5gr, 1gr, 1.5gr and 2gr. The testing that has done includes flavonoid test, pH values, irritation test and organoleptic test. The results of this study showed us that the best blush on with a composition of 8ml turmeric extract with 0.5gr talc has a positive flavonoid value, a pH value is 4.9 compatiable according to the pH of face skin, which 4.6-7, an irritation test value of 0 indicates that the blush on does not irritate the skin and the organoleptic test results have an average color value of 4.2, and average aroma of 4.3 and an average texture of 4.0.

Pengaruh Penggunaan Padu Terhadap Sifat Fisik, Kimia dan Organoleptik Jelly Drink Nanas (Ananas comosus L. Merr)

This study aims to analyze the physical, chemical characteristics and test the organoleptic acceptance of pineapple jelly drink with different concentrations of honey. This study used a completely randomized design (CRD) method which consisted of one factor, namely variations in the honey formula (11%, 13%, 15%, 17%). The results showed the physical and chemical characteristics of pineapple jelly drink as follows: suction power 3.95-4.97, syneresis 0.35-2.65%, pH 3.00-5.00, vitamin C 2.35-4, 13mg/g, reducing sugar 6.41-9.86%. Organoleptic test results Pineapple jelly drink with the concentration of adding honey that is most preferred by panelists with criteria for color, taste, aroma, texture is the F2 treatment, namely 13% honey concentration with an average color value of 5.06% (rather like), taste 5.06 % (rather liked), aroma 4.58% (rather liked), texture 4.92% (rather liked).
 Keywords: Jelly Drink, Pineaapple, Honey.

Characterization of the black cumin (Nigella sativa L.) honey from Türkiye

This case report study investigated the botanical, physicochemical, and phenolic compositions, as well as the antioxidant and antimicrobial properties of varying amounts of black cumin honey (Nigella sativa) from Burdur region of Türkiye. The samples had an average moisture value of 17.23% and a Nigella sativa pollen ratio ranging from 19% to 51%. Electrical conductivity (EC) values ranged from 0.36 to 0.54 mS/cm. The average color values of Hunter (L, a, b) were 43.55 (L*), 32.77 (a*), and 64.52 (b*), respectively. The proline contents were ranged from 875 to 1624 mg/kg. The average F/G ratio and F+G value were 1.43±0.11 and 68.75±4.75, respectively. The average of total phenolic (TP) and total flavonoid (TF) contents were 36.87±7.00 mg GAE/100 g and 5.63±1.45 mg QUE/100 g, respectively. The antioxidant capacities of the samples were tested using the ferric reducing/antioxidant power (FRAP) and 2,2-Diphenyl-1-picrylhydrazyl (DPPH) assays, with mean values of 179.40±25.35 μmol FeSO4.7H2O/100 g and 46.07±12.87 mg/mL, respectively. The phenolic composition of the samples were tested using the HPLC-PDA method with 25 phenolic standards. Gallic acid, p-OH benzoic acid, t-cinnamic acid, p-coumaric acid, chrysin, and pinocembrin were determined as common components. The samples exhibited high antimicrobial activities against Staphylococcus aureus, Escherichia coli, Chromobacterium violaceum, Bacillus cereus, Klebsiella pneumoniae, and Acinetobacter haemolyticus, but did not affect Candida albicans, Candida parapilopsis, or Mycobacterium smegmatis.

A comparative study of a modified unsaturated polyester resin with dicyclopentadiene and methyl dicyclopentadiene blends

Dicyclopentadiene (DCPD) has been a widely used chemical compound in many sectors of chemical industry and materials engineering, from fragrances to composites, from simple adducts to polymeric materials. Unsaturated polyesters resin (UPR), one of the major sectors of resins in terms of production volumes, have been the downstream market of choice for DCPD application for many years. An innovative distillation production route designed by Orlen Unipetrol can produce DCPD in a high purity, but also production of methyl dicyclopentadiene (MeDCPD). This yet only superficially studied material could be applied in some of the numerous areas where DCPD has already been implanted, particularly in UPR. In this work the properties of two unsaturated polyesters with the same formulation were compared, only the type of DCPD purity was variable. Indeed, a polyester grade DCPD was used as standard against a technical MeDCPD. Overall higher average molecular weights, viscosity and color values were measured in the uncured materials for MeDCPD modified polyesters. In the cured state the latter showed higher stiffness both during tensile and flexural tests. Finally, DCPD UPR had higher glass transition temperatures (Tg), curing exotherms and shrinking, the latter representing a disadvantage for large parts manufacturing. Finally, compositions of both type of polyesters during the first stage of syntheses revealed a highly complex behavior of MeDCPD isomers during their addition on carboxy functional molecules. These reactions should be further studied to understand and control processes where this latter molecule is involved.

Daya Terima Modifikasi Ikan Sarden dan Sayur Bayam pada Dimsum Sebagai Makanan Tambahan Tinggi Kalsium

Osteoporosis is a bone disease characterized by a decrease in bone density which causes bones to become brittle, bone conditions deteriorate where bone pores are porous. According to data from the Indonesian Ministry of Health, the prevalence of osteoporosis in 2016 there were 3,385 people who came to puskesmas with cases of Osteoporosis, consisting of 1,115 in men and 2,270 cases in women. From data from the Palembang City Health Office in 2017, there were 112 people who came to the South Sumatra Health Center with cases of osteoporosis, consisting of 37 men and 75 women. Strategies to overcome the problem by consuming foods that are high in calcium, such as milk, sardines, salmon, fish eaten with their bones (anchovies), soy-based foods, fruits, and green vegetables. The study was conducted using a non-factorial complete randomized design (RAL), using 30 untrained panelists. Acceptability is carried out by organoleptic tests. The results of the organoleptic test of dimsum selected in the F1 formulation (150 grams of sardines and 25 grams of spinach), the results of the acceptability test obtained an average color value of 3,567, aroma of 3.07, taste of 3.87, and texture of 3.47. The results of proximate analysis obtained an energy content of 203.74 kcal, protein 8.75%, fat, 1.82%, carbohydrates 38.09%, and calcium 96.42 mg.

The artistic properties of rosewood (Dalbergia latifolia Roxb.) as a reference for the development of decorative veneers and synthetic vinyl.

Research on the basic characteristics of sonokeling wood ( Dalbergia latifolia Roxb.) has not been carried out widely. These properties include texture, pattern and color. This research aims to study and recognize these characteristics as a consideration of potential utilization of sonokeling wood to be developed widely. One simple technique in diversifying beauty of this wood was by drying treatment and visual photography technology combination. The research results showed that sonokeling wood had a very clear difference between heartwood and sapwood, and the growth rings are clearly visible. The wood texture is rather rough, especially at sapwood. The texture is rather smooth and shiny on heartwood. The pattern is very clear with beautiful black lines. The pattern is an embodiment of anatomical, chemical characteristics and radial section appearance of sawn wood. In production of decorative veneer, pattern will appear maximal in veneer slicing technique. Average color value ( E ) of sapwood = 63.54 (brown-yellowish brown) while heartwood = 32.28 (dark brown-blackish brown). Sonokeling wood is worthy to be widely developed considering of its beautiful patterns and colors, especially for product diversification of decorative veneers and synthetic vinyl. So that sonokeling wood become one of popular wood, especially in Java Island.

Study of Characteristics Cooked Salt Traditional in Rabasa Haeran Village of West Malaka District and Weoe Village of Wewiku District of Malaka, Indonesia

Salt is a chemical compound whose main components are sodium chloride (NaCl), water compounds, magnesium ions, calcium ions, and sulfate ions. In salt production generally no equipment is used or high technology is not adepted. The manufacturing process used firewood in a furnace, and the salt that is produced is then dried on a pottery tray made from palm leaves or nyiru panjang which is called socal by the local community before being put into sack packaging. The purpose of this study was to determine the characteristics of cooking salt from Rabasa Haerain village and Weoe village. This study was conducted in June-August 2019. Chemical tests were done at the Technical Implementation Unit of Mathematics and Natural Sciences Laboratory Widya Mandira University for water content and NaCl; and the organoleptic testing for color and aroma tests was done at the Exacta Laboratory of Artha Wacana Christian University. The results showed the average value of saltwater produced traditionally from the two villages in the Malaka District content in Rabasa Haerain village was the highest average of 13.61% while the lowest is 10.55% found in Weoe village. The highest average value of NaCl was 78.45%, namely in Weoe Village and the lowest was 73.93%, of Rabasa Haerain village. The average value for color organoleptic produced by both villages is 100, the lowest average color value is 33.33, in Rabasa Hairaen village and the highest is 66.67, that was found in Weoe village. The average value of aroma organoleptic produced by both villages is 100, the lowest average value is 46.47, that is in Weoe village and the highest was 53.33 in Rabasa Haerain village.

The Use of Seaweed Flour (Kappaphycus alvarezii) as an Innovation in the Manufacture of High Fiber Fettucine Paste Products

Fettucine is one type of pasta that is generally made from wheat flour with a mixture of eggs and water. Wheat flour is rich in carbohydrates and low in fiber can cause obesity. One of the alternatives to overcome this problem is to increase fiber consumption by utilizing fishery commodities such as seaweed to be the main ingredient in making fettucine, namely Kappaphycus alvarezii seaweed flour. This study used experimental laboratory research methods to determine the effect of adding Kappaphycus alvarezii seaweed flour as a source of fiber to the nutritional value and organoleptic characteristics of fettucine. The design used was a completely randomized design (CRD) with one factor, consisting of 4 concentration treatments and 3 replications. The results showed that there was a significant difference between treatments (P<0.05). The highest nutritional value is obtained from the addition of 50% containing water (26,18%), ash (3,58%), protein (3,04%), fat (5,83%), fiber (3,29%), and carbohydrate (58,08%). Meanwhile, organoleptic test results with hedonic parameters showed the best treatment at the addition of 20% with an average color value (6,50%), aroma (6,77%), texture (7,17%), and taste (6,87%).

Correlation of Aneurysmal Wall Enhancement of Unruptured Intracranial Aneurysms on High-Resolution Vessel-Wall Imaging With Clinical Indices and Surgical Findings.

Many physicians consider aneurysmal wall enhancement (AWE) on high resolution-vessel wall imaging (HR-VWI) as an imaging biomarker of unstable unruptured intracranial aneurysms (UIAs). To evaluate the clinical value of different AWE signal intensities (SIs) by assessing the correlation between the AWE SIs and surgical findings and rupture risk assessment tools. Twenty-six patients with 34 aneurysms who underwent surgical clipping were included. The corrected AWE SI was calculated by comparing T1-weighted images with post-gadolinium enhanced T1-weighted images. The correlation of AWE with the population, hypertension, age, size of aneurysm, earlier subarachnoid hemorrhage from another aneurysm, site of aneurysm (PHASES) and earlier subarachnoid hemorrhage, location of the aneurysm, age >60 years, population, size of the aneurysm, shape of the aneurysm (ELAPSS) scores was evaluated using correlation and linear regression analysis. To quantify the surgical findings, the average color value of the aneurysms expressed in the CIELCh system was measured. Δh, color difference from yellow, was used for statistical analysis. The mean age of the patients and aneurysm size were 64.08 yr and 6.95mm, respectively. The mean AWE SI, PHASES and ELAPSS scores, and Δh were 22.30, 8.41, 20.32, and 41.36, respectively. The coefficients of correlation of AWE SI with the PHASES and ELAPSS scores and Δh were 0.526, 0.563, and -0.431. We found that the AWE SI affected the PHASES (β = 0.430) and ELAPSS scores (β = 0.514) and Δh (β = -0.427) in simple linear regression analysis. The AWE on HR-VWI was correlated with the PHASES and ELAPSS scores and the color. The stronger the AWE, the higher were the PHASES and ELAPSS scores and the more abnormal was the color. The AWE might indicate the degree of inflammation.

Non-Contact Heart Rate Monitoring from Face Video Utilizing Color Intensity

Heart Rate is a crucial physiological parameter that provides basic information about the state of the human body in the cardiovascular system, as well as in medical diagnostics and fitness assessments. At present day, it has been demonstrated that facial video-based photoplethysmographic signal captured using a low-cost RGB camera is possible to retrieve remote heart rate. Traditional heart rate measurement is mostly obtained by direct contact with the human body, therefore, it can result inconvenient for long-term measurement due to the discomfort that it causes to the subject. In this paper, we propose a non-contact-based remote heart rate measuring approach of the subject which depends on the color intensity variation of the subject’s facial skin. The proposed method is applied in two regions of the subject’s face, forehead and cheeks. For this, three different algorithms are used to measure the heart rate. i.e., Fast Fourier Transform (FFT), Independent Component Analysis (ICA) and Principal Component Analysis (PCA). The average accuracy for the three algorithms utilizing the proposed method was 89.25% in both regions. It is also noteworthy that the FastICA algorithm showed a higher average accuracy of more than 92% in both regions. The proposed method obtained 1.94% higher average accuracy than the traditional method based on average color value.

Evaluation of body weight and color of cultured European catfish (Silurus glanis) and African catfish (Clarias gariepinus) using image analysis

Two cultured catfish species (European catfish Silurus glanis, and African catfish Clarias gariepinus) were evaluated for their weight estimation and colors by image analysis. A total of 60 whole fish from each species were first weighed, and then their pictures taken by a digital camera in a light box. Length, weight and color of all fish were determined by image analysis and results were compared between the two fish. Fish weight ranged from 7.4 to 39.61 g and 25.71 to 93.91 g for European and African catfish, respectively. Weight (W) vs length (L) data were fitted linear (W = A + BL), power (W = A LB) and second order polynomial equations (W = C0 + C1 L + C2 L2). The R2 values ranged from 0.835 to 0.974. For the W vs view area (V) relationship, the same equations were used. The R2 values for these equations ranged from 0.927 to 0.972. No significant difference was found between the average color values according to the L*, a* and b* distributions for both fish species (P > .05). Image analysis can easily determine length, view area, and color of fish and help in developing W vs L, and W vs V relationships.

Utilization of antibacterial edible coating and nano-silver to enhance the quality of fresh and dried onion

The effect of edible coating on shelf life of fresh and dried onion was studied using different coating materials. such as Carboxy methyl cellulose (A) - alginate (B) - starch (C) – carboxy methyl cellulose incorporated into nano-silver (D) - alginate incorporated into nano-silver (E) - starch incorporated into nano-silver (F) - nano-silver (G). Chemical analysis included (moisture content, total soluble solids, total sugars, total phenol content, vitamin C), and microbial analysis included (total count of bacteria, fungi and yeasts) were determined. The results indicated that the lowest percentage of weight loss at the end of the storage period was an average of 0.12%, 0.16% for fresh onions (whole - slices) for treatment (D). The lowest percentage weight gain for dried onion was an average of (0.03%) for treatment (D)at the end of the storage period. The fresh onion color value 277 did not change until the end of the storage period for the treatments (D, E, F, G). Also, the color value was constant until the end of the storage period for the dried onion slices under all treatments except for the control treatment where the average color value decreased up to 313. It was noticed that treatment (D) preserved the largest percentage in both total soluble solids, total sugars, total phenols, vitamin C and also pungency until the end of the storage period of fresh and dried onion samples. Lowest value for total bacterial count was an average 1.91 CFU x 10-2 /g for the treatments (D, E, F, G) this is in the case of fresh onions (whole – slices). Also, these treatments kept dried onion slices without bacterial growth until the end of the storage period. The lowest value for the total count for fungi and yeasts was with a mean 0.97 CFU x 10-2 / g for the treatments (D, E, F, G) this is in the case of fresh onions (whole - slices) for treatment. Also, these treatments kept dried onion slices without fungi and yeast growth until the end of the storage period. Sensory evaluation of the quality overall acceptability was excellent for all treatments (D, E, F, G). It was observed that the treatments (A, B, C) were average and that the control samples were not acceptable. The moisture content decreased from 86% to 9% during the drying period, which ranged between 4-6.5 hours under the influence of different treatments, while the drying rates in the first stage of the drying process ranged between 0.494 to 0.3196 Kg/ hour under the influence of different treatments, while was lowest specific energy consumption during the drying process is 12.61 Kj / (Kg at treatment (G). The lowest cost of evaporating one kilogram of water during the drying process was 1.71 LE/Kg for treatment (G) and the largest percentage of moisture absorption during rehydration was 56.8% for treatment G.

Research of angular uniformity of colorimetric parameters of led lamps and led luminaires

The results of research of the angular uniformity of color parameters of LED lamps and luminaries for ambient light are presented. It is shown that the use of completely diffusing diffusers provides angular uniformity within three step Mac-Adam ellipses. Lamps both with or without diffusers that enable directional light scattering can have a rather large angular unevenness. Based on the study of commercial samples, it was found that the angular color unevenness Δu’, v’ for LED lamps and luminaries with diffusely transmitting diffusers does not exceed 0.0031 at the uniform–chromaticity–scale diagram CIE (u’, v’) (located within 3 step MacAdam ellipses). Lamps with prismatic diffusers and transparent protective plastic have an angular unevenness of almost 0.01 (out of 7 step MacAdam ellipses). The use of diffuse light diffusers, in addition to increasing the uniformity of color, reduces the correlated color temperature (CCT). For CCTs exceeding 6000 K, the decrease can reach 1000 K or more. At low CCTs changes are not so significant – no more than 200 K. When changing the viewing angle, the overall color rendering index Ra for lamps and luminaries with completely diffusing diffusers practically does not change. For lamps without light diffusers, as well as for lamps with prismatic diffusers and lens optics, the difference may reach 7 units or more of the standard deviation of the comparison color. In order to inform consumers about the unevenness of color parameters at different viewing angles, it is proposed to indicate the angular uniformity in addition to average color values in the catalogues. This shall only apply to LED lamps and luminaries used for indoor lighting and those that have angular unevenness that exceed the 3 step MacAdam ellipses.

Kaffir Lime Leaf Extract Utilization as a Natural Preservative for Tomatoes

This study aims to determine changes in pH, total plate count, and organoleptic properties (specifically color, texture, and aroma) after dyeing tomatoes kaffir lime leaf extract. The study used a quantitative approach; it employed a completely randomized design that was repeated five times using five different kefir lime leaf extract concentrations: 0% (K0; control), 3% (K1), 5% (K2), 7% (K3), and 9% (K4). The texture analysis results for total plate count, pH, and the selected organoleptic properties showed that kaffir lime leaf extract had a significant effect (p ˂ 0.05). The pH ranged from 5.23 to 4.78, and the total plate count ranged from 7.5 x 105 to 8.1 x 104 CFU/g. Moreover, for the selected organoleptic properties, the average color value ranged from 3.12 to 3.83 (liked), the texture ranged from 2.86 to 3.75 (slightly liked), and the aroma ranged from 2.50 to 3.86 (slightly up to). This research proves that kaffir lime leaf extract with a concentration of 9% is an excellent natural preservative for tomatoes.

Diagnostic utility of linked color imaging in the evaluation of colonic mucosal inflammation in ulcerative colitis: a pilot study.

Background and aims Recent studies recommend histological mucosal healing of intestinal tissue as a treatment goal in ulcerative colitis (UC). Linked-color imaging (LCI) is a new endoscopy system that enhances the color differences of the gastrointestinal mucosa. We investigated the efficacy of LCI in the evaluation of intestinal activity, including the histological activity in UC. Method A total of 21 UC patients who were evaluated by the LASEREO system (FUJIFILM Co., Tokyo, Japan) were enrolled from August to December in 2016. All of the target points were observed by conventional white-light imaging (WLI) and LCI and biopsied from the region of interest in each view. We quantified the color tones of 73 biopsied points on WLI and LCI using the L*a*b* color value (WLI-L, WLI-a, WLI-b, and LCI-L, LCI-a, LCI-b). We then investigated the relationships among the L*a*b* color values, endoscopic findings, and histological healing. Results The average LCI-a and LCI-b values of patients with high mucosal activity disease were significantly higher than in those with mucosal healing ( P < 0.01), and only LCI-a was significantly correlated with the score for histological healing. With regard to the other color values (LCI-L and all WLI values), there were no statistically significant differences in terms of average color value and correlation between patients with high mucosal activity and those with mucosal healing. In addition, the difference in the average color values with LCI and WLI was 7.1 and 3.1, respectively. Conclusion LCI is more useful than WLI for the visualization and evaluation of mucosal inflammation in UC.

Changes Occurring in the Volatile Constituents of Flaxseed Oils (FSOs) Prepared with Diverse Roasting Conditions

The roasting process is the most significant factor in forming the final flavor character of FSO. A wide variety of volatile constituents in FSO prepared from flaxseeds that were roasted at different temperatures are evaluated by head‐space solid phase micro‐extraction (HS‐SPME) coupled with GC‐MS. There are 69 volatile constituents that are tentatively identified, and the sensory variance analysis indicates that all of the FSO samples gives comparable intensity values for the “oily” and “herbaceous”aroma descriptors, and the odor profiles of the FSO samples differed significantly with regards to the “roasted” and “almond” aromas (p &lt; 0.05). The principal component analysis (PCA) of the volatiles showed the first principal component (PC‐1) and the second principal component (PC‐2) express 84 and 9% of the volatile component variability in the FSO, respectively, which can clearly differentiate FSOs prepared from different roasting conditions. Additionally, the loadings plot further shows that the RFSO correlated more with three groups of volatile constituents according to the degree of roasting (with the total numbers and numbers of specific compounds between brackets): aldehydes (19:2, (E, E)‐2,4‐pentadienal, (E, E)‐2,4‐heptadienal), ketones (9:3,2‐hexanone, (E)‐3‐octen‐2‐one, 5‐methyl‐2(5H)‐furan‐one), and heterocyclic compounds (11:4, 2,3‐dimethylpyrazine, trimethylpyrazine, 2‐ethyl‐furan, 2‐ethyl‐6‐methylpyrazine).Practical Applications: Monitoring of the roasting process is an unavoidable task to obtain the desired volatiles and taste to ensure RFSO quality constant at an industrial level. In general, the most adopted indicator to control the degree of roasting in industry is visual inspection, which may not be accurate for the quality evaluation because RFSO presented the same average color value although they are derived from different roasted degree. Different resources will imply in variable volatile constituents for the same type of flaxseeds. It is therefore known that FSOs produced from different roasting processing may be differentiated by their volatile constituents. The results show that the major volatile constituents can be used as chemical markers to distinguish different processed RFSO by the PCA method.The roasting process contributes the most in forming the final flavor character of flaxseed oils (FSOs). By increasing the roasting temperature, the color of FSOs changed gradually from light yellow (0–40 min) to brown (40 min) and finally to deep‐brown (50 min). A wide variety of volatile compounds in FSOs are evaluated and compared with those of unroasted FSO by HS‐SPME‐GC‐MS and sensory variance. The sensory variance analysis indicates that the odor profiles of FSO samples differed significantly with regards to the “roasted” and “almond” aromas (p &lt; 0.05). PCA analysis can clearly differentiate FSOs prepared from different roasting conditions.

Image-based relighting using image segmentation and bootstrap strategy

Image-based relighting technologies enable us to recover the illumination effects of modeled scenes under new light conditions without complicated geometrical information. However, most of them are troubled by specialized devices and tedious sampling work. In this study, we propose an efficient and accurate image-based relighting method for the estimation of the light transport matrix of modeled scene, starting from a small number of images acquired with a fixed viewpoint and with lighting sampled over a uniform 2D grid. Especially, the image space is segmented based on the position and average color value of each pixel using K-means. The local coherence among the pixels can be considered to associate with pixel position and pixels’ albedo. The pixels of each cluster can be trained by several neural networks and the training scene datasets can be chosen using the bootstrap strategy. These tricks improve the regression performance. We validate our method with light transport data of several scenes containing complex lighting effects. The obtained results show that the proposed method is useful for practical applications and we can get more plausible rendered images with fewer input images in comparison to related techniques.