Bright Red Color Research Articles

Результати вивчення впливу обробки хімічними мутагенами на рослини зразків генофонду калістефусу китайського (Сallistephus chinensis (L.) Nees.) в умовах Лісостепу України

The authors present the influence of the treatment with the chemical mutagens on the Callistephus chinensis plants which was researched in 1998-2001. The samples originated by the studied cultivars open pollination were selected in the Experimental Farm “Novosilky” of the Institute of Horticulture of NAAS in 2002-2020. They are registered in the “data base” and included into the list of cvs of the collection of the seeds characteristics complex (Certificate of the registration of the collection of the plants genetic fund in Ukraine № 00230, November 1, 2016). The collection is registered in the National Centre of the Genetic Resources of the Plants of Ukraine and the seeds were transferred to the National Genetic Bank of the Plants of Ukraine for the long-term storage and for the use in the breeding work as new primary material. The plants of the five investigated varieties (Rubinovyie Zviozdy UT2300066), Oksana (UT2300046), Nizhnist (UT2300042), Yabluneva (UT2300081) and Prazdnichnaia (UT2300056) were treated with five physiologically active substances (DG-75, DG-72, DG-82, DG-468 and DG-608) in two concentrations during the mass flowering period. The results of the explorations showed the direct dependence of a bush diameter on its colouration. In the genotypes with the bright-red colour most of the families with diameter less than 30 cm were removed in all the generations. This also concerns the genotypes with the blue flower cluster colouration that were removed in the third generation. At the same time in the families with the wine-coloured flower clusters the plans with the bush diametr more than 30 cm prevail beginning from the second generation up the fifth one. According to the results of the researches all the studied genotypes can be combined into three groups concerning their response to the treatment by the mutagenes – sensitive (17.9 %), of the average sensitivity (62.5 %) and resistant (19.6 %). The striking exmples of the sensitive genotypes are the offsprings of the sample Rubinovyie Zviozdy which under the mutagens influence were characterized with the great variability as to several traits valuable for economy simultaneously. It is from this sample mother plant that the cultivars were selected as follows: Shokoladka (wine – coloured flower cluster), Oksamyt (dark-wine – coloured), and Sofia (dark-violet) which later on were entered into the State Register of the Plaint Cultivars Favourable for the Spread in Ukraine. In its turn, among those cvs the promise Callistephus chinensis (L.) Nees hybrid forms were selected, namely: C-125, C-116, C-233 and C-198-2 which have a complex of traits valuable for economy, including ornamentality (9.5-9.9 points), flower cluster diameter (10-14 cm) and Fusarium oxysporum resistance (8.8-9.0 points).

Consumer Preferences for Fresh and Frozen Local Beef in Sleman Regency, Indonesia

This study aims to determine the consumer preferences for fresh and frozen local beef in Sleman Regency by employing a descriptive method. Meatshop Oricow, the biggest beef seller in Sleman Regency, was chosen purposively as the research location. A sample consisting of 50 fresh local beef consumers and 50 frozen local beef consumers were surveyed. Chi-Square analysis was utilized to determine the attributes of both fresh and frozen local beef. While the multi-attribute Fishbein analysis was used to determine consumers’ attitudes toward both fresh and frozen local beef purchases. The results revealed that fairly cheap price, bright red meat color, fine fiber, practical packaging, less water content, low-fat content, and freshness were preferences of consumers in purchasing fresh and frozen local beef. Therefore, understanding consumer preferences can be the first step to develop the local beef market.

Performance evaluation of natural dwarf mutant tomato suitable for vertical gardening

A dwarf mutant genotype Selection-24 (Seln-24) was identifed and stabilized from a segregating population of tomato variety Pusa Gaurav. Performance of Seln-24 was compared with six genotypes of tomato, including parental line for resistance to insect vectors, Tomato leaf curl virus and for different horticultural traits. Seln-24 plants were of compact-miniature type and recorded signifcantly less height (41.53 cm) compared to parent Pusa Gaurav (134.62cm). Fruits are bullet shaped with bright deep red color. Each fruits weighs around 55g. The fruits are frm with thick pericarp (0.5 cm) with two well flled locules which facilitates good shelf-life. It is highly rich in vitamin C and was found tolerant to whiteflies and leaf curl virus. Due to its compact and dwarf nature, Seln-24 requires minimum staking and training. The line is very useful for vertical gardening or container gardening in multistoried buildings in urban setup.

Endolaryngeal resection of the larynx for adenocystic cancer

Adenocystic carcinoma accounts for 3-5% of all malignant neoplasms of the head and neck organs. Due to the rarity of detecting this cancer in the larynx, treatment options are still controversial: surgery with postoperative radiation therapy or surgery alone. Patient A., 64 years old, turned to the City Clinical Oncological Hospital No. 1 in October 2019 with complaints of moderate pain when swallowing, sensation of a foreign body. Fibrolaryngoscopy revealed an exophytic form of growth bright red color formation with a small tuberous surface up to 12 mm in size in the area of the free left edge of the epiglottis. There was a thickening of the pharyngeal-epiglottis fold. Histological examination revealed adenocystic cancer. Diagnosed with Laryngeal cancer with cT1N0M0. On December 23, 2019, endolaryngeal resection of the larynx was performed using an operating microscope in the volume R0. This observation is of interest both in morphological terms (extremely rarely detected cancer of the larynx) and in terms of treatment (an organ-preserving operation was performed - endolaryngeal resection of the larynx).

Strategies to limit meat wastage: Focus on meat discoloration.

Limiting meat waste is a significant factor that can help meet future needs to provide high-quality animal protein while maximizing the utilization of natural resources. Fresh meat waste occurs during production, processing, distribution, and marketing to various points of consumption. Consumers' expectation for muscle food quality is often associated with its appearance, and a bright-red color of red meat is an indicator of freshness and wholesomeness. Meat discoloration is a natural process resulting from interactions between the physical structure of meat and the oxidation of the ferrous forms of myoglobin. Understanding the biochemical processes that influence discoloration such as oxygen consumption, metmyoglobin reducing activity, lipid oxidation, and microbial growth help to develop innovative strategies to limit meat waste. The focus of this chapter is to discuss the factors involved in meat discoloration and any other color deviations that may lead to discounted pricing and/or meat loss. The impact of meat waste, economic loss, the role of packaging, and the application of high-throughput techniques to understand the biochemical basis of meat discoloration are also discussed.

Comparative Analysis of Red Wine Produced from Hibiscus sabdariffa l. and Citrus sinensis Juice Using Saccharomyces cerevisiae Isolated from Palm Wine and Different Brands of Commercial Wine

Roselle (Hibiscus sabdariffa) grows abundantly in some parts of Nigeria and the plant has high nutritional value to all ages. Over the years, Nigeria has depended on imported wines to satisfy the demands for wine consumption by her citizens and this has placed huge economic burden on her economy. Hence, the need to exploit the commercial availability of Hibiscus sabdariffa for wine production. This study was aimed at comparative evaluation of red wine produced from Hibiscus sabdariffa L. and Citrus sinensis juice using Saccharomyces cerevisiae isolated from palm wine and brands of commercial wine. The Roselle calyx extract and sweet orange juice in the ratio of 3:1 was inoculated with the palm wine yeast and allowed to ferment for 14 days at 28±2°C. Physicochemical and microbiological parameters of the fermenting ‘must’ were monitored at intervals using standard methods. Culturable microorganisms was not detected in the ‘must’ at Day 0, but only yeast cells which have a mean count of 2.77 x 104 Cfu/ml and 2.25 x 104 Cfu/ml were present in the fermenting ‘must’ at Day 7 and 14, respectively. There were significant differences (p<0.05) among the parameters monitored in this study except pH and specific gravity (SG) of the fermenting ‘must’. The data obtained demonstrated that there was a decline in pH, reducing sugar, and SG of the fermenting ‘must’ which ranged from 3.8-3.5, 23-2.10 g/L and 1.08-1.00 oBrix % w/w, respectively. However, this study reported increase in alcohol content (0 - 10.87% v/v), titratable acidity (0.45 - 0.68 g/mL), and temperature (26.0 - 30.7°C) during the fermentation of the ‘must’. The wine produced had a bright red colour, pH of 3.5, alcohol content of 10.87% v/v, SG of 1.00 oBrix % w/w, and titratable acidity (TA) of 0.68%. The outcome of this study indicated that the wine produced is slightly more preferable than some commercialized brands of wine based on sensory scores. Since, the alcoholic beverage developed during fermentation process is in generally of acceptable quality as a good table wine thus, it can be concluded that our wine is a good product recommendable.

Investigation of the physicochemical, bacteriological, and sensory quality of beef steaks held under modified atmosphere packaging and representative of different ultimate pH values

The objective was to evaluate the effect of packaging conditions on bacteriological and biochemical changes in beef steaks classified here, as normal ultimate pH (pHu; 5.40–5.79), intermediate pHu (5.80–6.09) or high pHu (≥ 6.10). Steaks were packaged in vacuum packaging (VP) and modified atmosphere packaging with high oxygen (HiO2-MAP) or carbon monoxide (CO-MAP). Headspace, bacterial counts, total volatile basic nitrogen, pH, purge loss, surface color, lipid oxidation, and sensory attributes were monitored over a 14-day storage period at 2 °C. HiO2-MAP and CO-MAP of high pHu steaks resulted in a bright red color even when observed to be spoilt. Reduced purge loss and lipid oxidation, as well as increased sensory acceptability were observed for steaks with elevated pHu. Higher pHu was also accompanied by an acceleration of microbial proliferation. Of all packaging types investigated, CO-MAP exerted the best preservation, regardless of pHu and based on its antibacterial and antioxidant properties.

Technical Parameters Affecting the Spray Drying of Roselle (Hibiscus Sabdariffa) Powder

Roselle (Hibiscus sabdariffa) was a member of Malvaceae family. Its calyxes had bright red color due to presence of anthocyanin with an excellent antioxidant property. Raw roselle (Hibiscus sabdariffa L.) calyx was highly perishable due to its high moisture content. In order to diversify products from this plant, this research evaluated the possibility of spray drying for roselle extract into dried powder for long-term consumption. We focused on the effect of sugar alcohols (mannitol, sorbitol, isomalt, xylitol, erythritol) at 8%, carrier agents (maltodextrin, gum arabic, glutinous starch, whey protein concentrate, carboxymethyl cellulose) at 12%, operating parameters of spray dryer (inlet/outlet air temperature, feed rate) on physicochemical quality (bulk density, solubility, total phenolic content, total flavonoid content, anthocyanin content) of rosselle powder. Results showed that the optimal spray drying variables for rosselle powder should be 8% isomalt, 12% whey protein concentrate, inlet/ outlet air temperature 140/85oC/oC, feed rate 12 ml/min. Based on these optimal conditions, the highest physicochemical attributes of the dried roselle calyx powder would be obtained.

Assessment of the age of bruise by their healing

Any investigative agency should have the knowledge to make out when the trauma event has occurred. Dating of bruise is of paramount importance to opine on the time of its infliction. Age of the bruise can be recorded by observation of colors during the process of healing. The present study was carried out on 50 individuals who were brought to the emergency/OPD/IPD/cases or for post-mortem examination. Results of the present study were compared with published literature. 100% individuals showed bright red color within 12 hrs. Bluish colors appeared in 48% patients between 24 to 48 hours. The bluish-black color was developed on the 3rd day in 50% of patients. 38% patients manifested brown color of the bruise with green periphery on the 5th day. Observations of the present study were comparable but varied erratically with the persistent color changes stated in the literature. Keywords: Age, Assessment, Bruise, Healing, Contusion.

110 Metmyoglobin reducing activity and oxygen consumption properties of atypical dark-cutting beef

Abstract Deviation from characteristic bright-red color during grading leads to discounted carcass price and value. Dark-cutting carcasses are examples of color deviation due to high-pH. However, atypical dark-cutters are not discounted at grading but have a dark color compared to normal-pH beef. Limited knowledge is currently available on the biochemical properties of atypical dark cutting beef compared with normal-pH beef. Therefore, the objective of the study was to determine metmyoglobin reducing activity and oxygen consumption of atypical dark-cutting beef. Strip loins from atypical dark-cutting (ADC; selected based on HunterLab L* values and pH less than 5.8 and not discounted by grader) and USDA Low Choice (C) carcasses were selected from a commercial beef processing plant and transported to the Food and Agricultural Products Center in Stillwater, Oklahoma. pH, color, oxygen consumption, and metmyoglobin reducing activity of atypical dark cutters and normal pH loins were determined on d3 postmortem. The surface color was determined using a HunterLab Miniscan spectrophotometer. Reflectance-based methods using K/S ratios were utilized to determine oxygen consumption and metmyoglobin reducing activity. The data were analyzed using the Mixed Procedure of SAS and the experiment was replicated 10 times (n = 10). There were no differences in initial pH (C = 5.46 and ADC = 5.6 atypical dark-cutter; P = 0.05) between normal-pH and atypical dark cutters. However, atypical dark cutters had lower lightness (L* values; C = 44.2 and ADC = 38.4), redness (a* values; C = 28.6 and ADC = 25.2), and red intensity (chroma; C = 40.2 and ADC = 36.4) compared with normal-pH. Further, atypical dark cutters had greater (P < 0.05) oxygen consumption and metmyoglobin reducing activity than normal-pH. The results suggest that atypical dark cutters and normal-pH beef have different biochemical properties.

Pollination of the Orchid Habenaria rhodocheila by the Swallowtail Butterfly Papilio helenus in Subtropical Evergreen Broad-Leaved Forests in Southern China

Habenaria rhodocheila is different from other species in the genus as it has bright yellow-orange, orange-red or red floral colors and grows in subtropical evergreen broad-leaved forests. It is listed as a level II protected plant in China. This study focused on details of the pollination mechanism, including floral structure, the pollinator and its behavior, the pollination process, and fruit set in its natural environment compared to controlled artificial pollination. Our results showed that the flowers of H. rhodocheila are self-compatible, but rely on a pollinating agent due to the lack of an automatic self-pollination mechanism. At three sites the flowers of H. rhodocheila were frequently pollinated by a species of the swallowtail butterfly Papilio helenus L. During pollination, the butterfly inserts its proboscis into the spur aperture. The base of the proboscis then contacts the viscidia and the pollinarium sticks to the insect, followed by contact between pollinia and stigmas. The length of the proboscis of P. helenus is comparable to, but slightly shorter than the length of the floral spur. The pollination activity generally occurs between 9:30 AM to 1:30 PM daily and is especially frequent between 10:30 AM and 11:30 AM. These results suggest that the similarity between the length of the butterfly's proboscis and the length of the orchid's spur is a major factor contributing to the efficient pollination of H. rhodocheila in its natural habitat. Most species in Habenaria are moth-pollinated, whereas our research has shown that H. rhodocheila in subtropical evergreen broad-leaved forests in China is specifically adapted to butterfly pollination by P. helenus.

Effects of an Extract from Olive Fruits on the Physicochemical Properties, Lipid Oxidation and Volatile Compounds of Beef Patties.

The aim of this work was to evaluate the effect of an olive extract (OE) on the physicochemical and microbiological characteristics, lipid oxidation and volatile compounds of beef patties stored both aerobically and under modified atmosphere packaging for 15 days at 4 °C. The antioxidant and antimicrobial effects of the OE were compared to those of sulfite. Four formulations were elaborated according to the antioxidant and dose used: without antioxidant, C; 300 mg potassium metabisulfite/kg product, S; 150 mg OE/kg product, OE1; and 250 mg of OE/kg product, OE2. The parameters analyzed were pH, water activity, color, lipid oxidation (TBARS and volatile organic compounds: hexanal, 2-pentyl-furan, 1-pentanol, 2,3-octanedione and nonanal, 1-octen-2-ol) and total viable counts. The OE delayed the loss of the bright red color of the patties and reduced the lipid oxidation in both types of packaging compared to the control patty. Sulfite was the most effective antioxidant for inhibition of the total viable counts. An OE could be used as a natural antioxidant to delay the lipid oxidation of meat without negatively affecting its physicochemical properties.

Slaughterhouse Wastewater Treatment By Anodic Oxidation Using Two Different DSA-Type Anodes

Water is an essential resource for life, the environment and the industrial development; hence the treatment of wastewater has become crucial to ensure a good quality effluent before disposal the municipal sewer systems. The slaughterhouse industry produces a large volume of wastewater due to the slaughtering of animals, meat processing and the cleaning of the slaughterhouse facilities [1]. Treatment and adequate disposal of slaughterhouse wastewater (SW) is a worldwide economy and public health necessity which is regulated by International Standard [2]. SW contains elevated amounts of organic matter and salts. Typical parametrical analyses include pH, chemical oxygen demand (COD), biochemical oxygen demand (BOD), total nitrogen (TN), total phosphorous (TP), total organic carbon (TOC) and total suspended solids (TSS) [3]. After preliminary treatment, where most large particles are removed, the coagulation-flocculation technology is the most used primary treatment. However, it produces secondary pollution. Nowadays, electrochemical processes such anodic oxidation (AO) have been considered an alternative technology for the treatment of SW due to its mild operation conditions, quite compact and easy operation and not secondary waste streams among others. AO may oxidize the organic pollutants via two different ways: i) directly oxidized, where electron transfer occurs at the anode surface (M) and/or ii) indirectly oxidized, where the organic pollutants are oxidized through the mediation of some species electro-generated in situ at the anode surface and/or agents in the bulk solution.In this study, a real beef slaughterhouse wastewater presented the following characteristics: TOC (1150 mg L–1), COD (4320 mg L–1), TP (25 mg L–1), TN (72.28 mg L–1), TSS (1433 mg L–1) at pH 7.18 and conductivity of 2.79 mS cm–1. Bright red color was observed at 416 nm (1.24 A.U.) and the presence of coliform bacteria was confirmed (> 1600 MPN). AO tests were carried out in a single open cell compartment in batch operation mode. 0.1 L of SW was introduced into the electrolytic cell with constant stirring to ensure mass transport of the oxidant specie towards/from the anode to the bulk. AO was assessed using two different dimensionally stable anodes (DSA) type anodes: i) Ti/IrO2/Ta2O5 coating (DSA-O2) ii) Ti/Ru0,3Ti0,7O2 (DSA-Cl2). AISI 304 stainless steel plate was used as cathode. The geometrical bare area of both, cathode and anode, was about 5 cm2, having a 1 cm of interelectrode gap. AO experiments were analyzed at different applied current densities (2, 10 and 20 mA cm–2) and supporting electrolyte (0.05 M Na2SO4; 0.05 M NaCl) in order to find the best operating conditions.This study focuses on TOC and COD removal as a function of the current density and the electrolysis time. Minimizing TOC and COD values is the main objective in SW treatment. However, TOC is the most important role to determine the organic compounds in SW. Figure 1 shows the TOC removal during five hours of electrochemical treatment utilizing the two different DSA-type anodes at the higher current density (j = 20 mA cm–2). As can be seen in Figure 1a), EO process using DSA-O2 without supporting electrolyte reached the maximum removal of total organic carbon at the end of the electrolysis time. Residual TOC concentration achieved 232.66 mg L–1 (79.77 % removal efficiency). Figure 1b) displays the TOC abatement from SW using DSA-Cl2 anode. Alike the DSA-O2 the best EO test was the one where not supporting electrolyte was added, the maximum TOC removal efficiency reached 78.62 % (245.89 mg L–1) unlike the other tests using supporting electrolyte.The best operating conditions were found at current density of 20 mA cm–2 without supporting electrolyte. TOC, COD and TP removal efficiency were 79.77% and 78.62 %; 89.22% and 79.4%; 96.0% and 64% using DSA-Cl2 (Ti/Ru0,3Ti0,7O2) and DSA-O2 (Ti/IrO2/Ta2O5), respectively. Moreover, a complete discoloration and disinfection were achieved. Electrochemical oxidation test at best operating conditions gave energy consumption and specific energy consumption values for TOC, COD and TP using DSA-Cl2 and DSA-O2 of 24.5 and 26.5 kW h m–3, 27.1 and 28.9 kW h kgTOC –1, 7.14 and 6.88 kW h kgCOD –1 and, 1531.25 and 1104.17 kW h kgTP –1, respectively.[1] Bustillo-Lecompte C.F., Mehrvar M., 2015. J. Environ. Manag. 161 287–302.[2] US Environmental Protection Agency. Final Rule; Federal Register. 2004;69(173):54476–54555.[3] Bustillo-Lecompte, C.F., Mehrvar, M., 2017. J. Clean. Prod. 141, 278–289. Figure 1

Methods of Reactive Red 141 Dye Decolorization, Treatment, and Removal from Industrial Wastewaters: A Critical Review

Reactive Red 141 (RR141) is a diazo reactive dye with bright red color, high molecular weight (1,774.15 g/mol), large molecular structure (C52H26Cl2N14Na8O26S8), and several reactive groups. It is a source of water contamination, because of its wide use in industry and potential toxicity. The purpose of this work is to compare different treatment methods applied to industrial water effluents polluted, especially, by this dye. Recently, several research articles have been published on decolorization of RR141 in wastewater effluents. From this survey, nanofiltration membranes prepared through single bilayer polyelectrolyte deposition and electrocoagulation appeared to be the best method, being able to ensure the highest percentage removal (99.9%) of RR141 within an application time of only about 11 min under optimum operating conditions. Nonetheless, other treatments appeared to be quite promising because of their ability to destroy the contaminant rather than simply remove it. Among them, the photo–Fenton reaction was shown to ensure the most effective chemical degradation (98%) of RR141 from aqueous solution within 30 min using CuFeO2 as a catalyst, and Bacillus lentus BI377 its best biodegradation (99.1%) within 6 h. Further development of these methods is expected to allow more effective full-scale applications than the current ones to remove or degrade these contaminants from wastewater in the future, with a focus on RR141.

Ferric uptake regulator (Fur) reversibly binds a [2Fe-2S] cluster to sense intracellular iron homeostasis in Escherichia coli

The ferric uptake regulator (Fur) is a global transcription factor that regulates intracellular iron homeostasis in bacteria. The current hypothesis states that when the intracellular "free" iron concentration is elevated, Fur binds ferrous iron, and the iron-bound Fur represses the genes encoding for iron uptake systems and stimulates the genes encoding for iron storage proteins. However, the "iron-bound" Fur has never been isolated from any bacteria. Here we report that the Escherichia coli Fur has a bright red color when expressed in E. coli mutant cells containing an elevated intracellular free iron content because of deletion of the iron-sulfur cluster assembly proteins IscA and SufA. The acid-labile iron and sulfide content analyses in conjunction with the EPR and Mössbauer spectroscopy measurements and the site-directed mutagenesis studies show that the red Fur protein binds a [2Fe-2S] cluster via conserved cysteine residues. The occupancy of the [2Fe-2S] cluster in Fur protein is ∼31% in the E. coli iscA/sufA mutant cells and is decreased to ∼4% in WT E. coli cells. Depletion of the intracellular free iron content using the membrane-permeable iron chelator 2,2´-dipyridyl effectively removes the [2Fe-2S] cluster from Fur in E. coli cells, suggesting that Fur senses the intracellular free iron content via reversible binding of a [2Fe-2S] cluster. The binding of the [2Fe-2S] cluster in Fur appears to be highly conserved, because the Fur homolog from Hemophilus influenzae expressed in E. coli cells also reversibly binds a [2Fe-2S] cluster to sense intracellular iron homeostasis.

Lactococcus lactis Subsp. Cremoris Produces Zinc Protoporphyrin IX Both Aerobically and Anaerobically and Improves the Bright Red Color of Fermented Meat Products.

This study assessed the color improvement via zinc protoporphyrin IX (ZnPP) formation in nitrite-free, dry-cured sausages processed using five varieties of ZnPP-forming lactic acid bacteria (LAB). The ZnPP contents and color intensity of the sausages and other technological properties were analyzed during the processing of sausages. LAB count and acidity significantly increased in the LAB-inoculated sausages compared to the control group. The bright red color was observed both inside and outside the sausages inoculated with Lactococcus lactis subsp. cremoris and Leuconostoc lactis. However, a brown color was observed on the surface of the sausage inoculated with Lactobacillus spp. The redness of Lactococcus lactis subsp. cremoris-inoculated sausages was close to that of the nitrite-added group. Moreover, the external bright red color was improved by Lactococcus lactis subsp. cremoris due to the aerobic formation of ZnPP. Therefore, Lactococcus lactis subsp. cremoris can be used to improve the color of fermented meat products.

Preparation and optical features of samarium(III) complexes introducing bidentate fluorinate and secondary ligands

The syntheses of five luminescent samarium(III) complexes based on 6-Fluoro-4-oxo-4H-1-benzopyran-3-carboxaldehyde (L) and bidentate ancillary ligands were reported. The bidentate ancillary ligands were 1, 10-phenanthroline, 2, 2′-bipyridine, neocuproine, and bathophenanthroline. The complexes were characterized by employing elemental analysis, UV, FTIR, ESI–MS+ spectrometry, TGA, FESEM, and PXRD. The luminescence properties of complexes in solution and powder state have been discussed to investigate optical characterization. The complexes display characteristic luminescence peaks of samarium(III) ion at ~ 566, 600, and 647 nm. Different coordination environments around samarium(III) ion in dimethyl sulfoxide solution and powder state result in different emission colors: bright orange and red color with intense peaks at ~ 600 nm and ~ 647 nm. The luminescent quantum yield, decay time, CCT, and CIE coordinates were considered. The replacement of aqua ligands by the bidentate subsidiary ligands from the parent complex enriched emission properties, thermal stability, decay time, and quantum yields. Interesting optical properties of complexes in the orange-red spectral region might be useful in electronic devices, bio-assays, and liquid lasers.

Carotenoid Pigment Accumulation in Horticultural Plants

Carotenoids are a group of widely distributed natural pigments. They give many horticultural plants the bright red, orange, and yellow colors, as well as the aroma and flavor. Carotenoids enhance the health value and represent an essential quality trait of horticultural products. Significant efforts have been made to correlate specific carotenoid production with pathway gene expression. Some transcription factors that directly regulate transcription of the pathway genes have been identified. Horticultural crops have evolved with complicated and multifaceted regulatory mechanisms to generate the enormous diversity in carotenoid content and composition. However, the diverse and complex control of carotenoid accumulation is still not well understood. In this review, we depict carotenoid accumulation pathways and highlight the recent progress in the regulatory control of carotenoid accumulation in horticultural plants. Because of the critical roles of chromoplasts for carotenoid hyperproduction, we evaluate chromoplast ultrastructures and carotenoid sequestrations. A perspective on carotenoid research in horticultural crops is provided.

Design and preparation of a type of γ-Ce2S3@c-SiO2-coated red pigment with a plum pudding mosaic structure: The effect of pre-sintering temperature on pigment properties

In this study, amorphous SiO2 (a-SiO2) gel powder was prepared by an acid-base two-step catalytic sol-gel method and pre-burned at different temperatures (150 °C, 400 °C, 600 °C, and 800 °C) to obtain mesoporous formed by the accumulation of a-SiO2 nanoparticles, in which CeO2 was coated to form CeO2@a-SiO2. The CeO2@a-SiO2 obtained by the above-mentioned method was used as a precursor, a crystalline silica-(c-SiO2) coated γ-Ce2S3 (γ-Ce2S3@c-SiO2) red pigment with a plum pudding mosaic structure was obtained by sulfidation at 900 °C in CS2 atmosphere, and calcination at 1300 °C in an Ar-protected atmosphere. A systematic study examined the influence of different pre-sintering temperatures on the morphology and microstructure of the precursor particles along with the chromaticity and thermal stability of the coated pigment. The results reveal that at a pre-sintering temperature of 400 °C, the surface area and pore volume of the precursor reached maximum values of 274 m2/g and 0.27 cm³/g, respectively, while the average aperture reached 3.49 nm. Under this experimental condition, the obtained coated pigment exhibited the highest chromaticity values of L* = 30.46, a* = 37.73, and b* = 26.41. At these values, and following calcination at 900 °C for 10 min in air, the pigment still maintained a bright-red color (L* = 27.61, a* = 29.06, and b* = 17.25); this indicates that the plum pudding mosaic-type γ-Ce2S3@c-SiO2 red pigment can increase the thermal stability of γ-Ce2S3 from 350 °C to 900 °C. It shows that mesoporous SiO2 can be applied to novel fields of coated pigments by structural design and high-temperature calcination.

Changes in glycolytic and mitochondrial protein profiles regulates postmortem muscle acidification and oxygen consumption in dark-cutting beef

Dark-cutting beef is a condition in which beef fails to have a characteristic bright-red color when the cut surface is exposed to oxygen. However, the mechanistic basis for this occurrence is not clear. Protein expression profiles were compared between dark-cutting and normal-pH beef using LC-MS/MS-based proteomics. Mass spectrometry analysis identified 1162 proteins in the proteomes of dark-cutting and normal-pH beef. Of these, 92 proteins had significant changes in protein abundance between dark-cutting versus normal-pH beef. In dark-cutting beef, 25 proteins were down-regulated, including enzymes related to glycogen metabolism, glucose homeostasis, denovo synthesis of adenosine monophosphate (AMP), and glycogen phosphorylase activity. In comparison, 27 proteins were up-regulated in dark-cutting beef related to oxidation-reduction processes, muscle contraction, and oxidative phosphorylation. Down-regulation of glycogenolytic proteins suggests decreased glycogen mobilization and utilization, while the up-regulation of mitochondrial transport chain proteins indicates a greater capacity to support mitochondrial respiration in dark-cutting beef. These results showed that changes in proteins involved in glycogenolysis and mitochondrial electron transport would promote the development of high-pH and greater oxygen consumption, respectively; thus limiting myoglobin oxygenation in dark-cutting beef. SignificanceThe current understanding indicates that defective glycolysis causes less carbon flow, leading to less postmortem lactic acid formation and elevated muscle pH in dark-cutting beef. However, to the best of our knowledge, limited research has evaluated how changes in glycolytic and mitochondrial protein abundance regulate postmortem muscle acidification and oxygen consumption in dark-cutting beef. We utilized a shotgun proteomics approach to elucidate potential differences in protein profiles between dark-cutting versus normal-pH beef that may influence differences in postmortem metabolism and muscle surface color characteristics. Our study shows that down-regulation of glycolgenolytic and IMP/AMP biosynthetic proteins results in elevated postmortem muscle pH in dark-cutting beef. In addition, the up-regulation of mitochondrial protein content coupled with the higher muscle pH are conducive factors for enhanced oxygen consumption and less myoglobin oxygenation, contributing to a dark meat color typically associated with dark-cutting beef.