Intense Brown Color Research Articles

İnsan Trofoblast Hücre Hattında Sialik Asit Bağlayıcı Reseptörlerin (Siglecs) Ekspresyonu

Purpose: Cell surface proteins known as Siglecs exhibit a specific affinity for sialic acid. Primarily located on the surface of immune cells, Siglecs belong to the subset of lectins called I-type lectins. Siglecs have important roles in maternal-fetal immune tolerance. We aimed to analyze the expression of Siglecs on Human Villous Trophoblasts (HVT) cells.
 Materials and methods: Total RNA was extracted from the HVT cell line, cDNA was synthesized, and real-time quantitative reverse transcription polymerase chain reaction (RT-qPCR) was performed the determine the changes in Siglec -3, -5, -6, -7, -8, -9, -10, -11, and -16 mRNA levels. In addition, Siglec levels were assessed by using immunohistochemical staining. Immunoreactivity against Siglec-6 and Siglec-9 was evaluated separately according to the intensity of brown color. 
 Results: Expression levels of Siglec genes by qRT-PCR and melting curve analyses were performed using RNA extracted from the HVT cell line. Siglec -3, -5, -6, -7, -9, -10, -11, and -16 genes were found to be expressed in the HVT cell line. Differently, Siglec-8 results were undetected after cycle 40, which was considered a negative result. The immunocytochemical examination of the HVT cell line revealed that Siglec-6 expression was moderate in the cytoplasm (Score:2). Siglec-9 expression was prominent in the cytoplasm (Score:3). 
 Conclusion: The results showed that Siglec-6 and Siglec-9 were expressed more than other Siglec proteins in the human trophoblast cells. Immunocytochemistry results also support these findings. Our study is the first to show Siglec-9 expression in human trophoblast cells.

The effects of superheated steam roasting on proximate analysis, antioxidant activity, and oil quality of black seed (Nigella sativa).

Nigella sativa, commonly known as the black seed, is a culinary spice therapeutic against many ailments. Common preparation practice of roasting or heating the seeds often deteriorates bioactive compounds, which can be remedied with superheated steam (SHS). With roasting temperatures of 150, 200, and 250°C and roasting times of 10, 15, and 20 min, convection and SHS roasting media were tested, and their effects on proximate analysis, antioxidant assays, and oil quality were evaluated. For proximate content, moisture significantly decreased from 9.08% in unroasted seeds to 4.18%-1.04% in roasted seeds, while fat increased to as high as 44.76% from 32.87% in unroasted seeds. Roasting only slightly increased ash content and had no significant impact on protein and carbohydrate content. SHS roasted black seeds had better DPPH (2,2-Diphenyl-1-picrylhydrazyl) radical scavenging capacity (RSC) than convection roasted seeds. DPPH RSC decreased with elevated roasting time and temperature, conversely related to total phenolic content, which increased with increased roasting time and temperature. Oil of roasted seeds developed an increasingly intense brown color from an initial light, yellow, unroasted oil with better extraction efficiency in SHS roasting. For oil quality analysis, free fatty acid values were significantly lower in both roasted samples. Peroxide value was initially recorded at 84 in convection and 48 (meq O2/kg of oil) in SHS roasted samples. In contrast, p-anisidine values were initially recorded at 28.36 in convection roasted samples compared to 23.73 in SHS roasted samples. Based on all quality analyses, SHS showed better potential in black seed quality preservation.

The effect of high-polyphenol sumac (Rhus coriaria) on food intake using sensory and appetite analysis in younger and older adults: A randomized controlled trial.

Aging is accompanied by a decline in appetite and food intake with associated deficiencies in both macronutrients and micronutrients. The aim of this study was to investigate the impact of adding Iranian brown sumac (Rhus coriaria) (CIBS) into butternut squash soup on sensory evaluation and food intake among older adults (n = 20; >65 years old) and younger adults (n = 20; 18-35 years old). To evaluate the polyphenol content and antioxidant activity of the sumac samples, a Folin-Ciocalteu assay (FCR) and ferric ion reducing antioxidant power (FRAP) assay were used, respectively. L-glutamic acid was assessed using a Megazyme L-glutamic acid assay. Compusense software was used to assess the sensory evaluation attributes of free-living older adults and younger adults receiving different doses of sumac in butternut squash soup. Nutritics software was used to assess food intake following the addition of 0.37 g of sumac to soup. CIBS was selected based on a preliminary assessment in vitro for L-glutamic acid, antioxidant, and polyphenol content of six varieties of sumac. Sensory evaluation results revealed that the difference in perceived intensity of brown color between the soup samples with different doses of CIBS was greater in the younger adults' group (p = .001) than in older adults (p = .037). In addition, the food intake study found that during the ad libitum lunch, older adults consumed more energy (kcal; p = .014), protein (g; p = .025), carbohydrate (g; p = .013), and fat (g; p = .002) after soup with sumac compared to control soup. The overall findings of this study suggest that the addition of sumac to food may have a potential benefit in enhancing ad libitum lunch intake in older adults leading to effective management of malnutrition. This may promote healthy aging and minimize the burden and the consequences of anorexia of aging as main public health concerns.

찹쌀가루를 첨가한 브라운소스의 품질 특성에 관한 연구

This study was a study on the method of producing brown sauce with glutinous rice roux. The purpose of this study was to find out the optimal addition ratio of glutinous rice roux to brown sauce. As a result of measuring the moisture content of the brown sauce, CON was the highest measured, and BS4 was the lowest measured. Salinity and pH showed no difference between the samples. As for the sugar content, CON was the lowest at 10.83 °Brix, and BS4 was the highest at 15.80 °Brix. As for viscosity, CON was the lowest at 18.87 cp, and BS4 was the highest at 63.37 cp. As a result of the attribute difference test, bS4 was most strongly evaluated in the degree of brown color intensity, stickyness, and off odor. CON was most strongly evaluated for its astringent and oilly taste. BS2 was most strongly evaluated for its savory taste, savory odor, and softness. As a result of the c test, BS2, a 20% added group of glutinous rice roux, was evaluated as the best in the appearance, flavor, taste, aftertaste, and overall acceptance of the sauce. When adding glutinous rice roux to brown sauce, adding 20% of the brown sauce is good for enhancing the acceptance taste.

Quercetin-Mediated Silver Nanoparticle Formation for the Colorimetric Detection of Infectious Pathogens Coupled with Loop-Mediated Isothermal Amplification.

Here, quercetin-mediated silver nanoparticle (AgNP) formation combined with loop-mediated isothermal amplification (LAMP) was introduced to colorimetrically detect two major infectious pathogens, SARS-CoV-2 and Enterococcus faecium, using a foldable PMMA microdevice. The nitrogenous bases of LAMP amplicons can readily form a complex with Ag+ ions, and the catechol moiety in quercetin, which acted as a reducing agent, could be chelated with Ag+ ions, resulting in the easy electron transfer from the oxidant to the reductant and producing brown-colored AgNPs within 5 min. The introduced method exhibited higher sensitivity than agarose gel electrophoresis due to more active redox centers in quercetin. The detection limit was attained at 101 copies μL-1 and 101 CFU mL-1 for SARS-CoV-2 RNA and E. faecium, respectively. A foldable microdevice made of two pieces of PMMA that fully integrates DNA extraction, amplification, and detection processes was fabricated to establish practical applicability. On one PMMA, DNA extraction was performed in a reaction chamber inserted with an FTA card, and then LAMP reagents were added for amplification. Silver nitrate was added to the reaction chamber after LAMP. On the other PMMA, quercetin-soaked paper discs loaded in the detection chamber were folded toward the reaction chamber for colorimetric detection. An intense brown color was produced within 5 min when heated at 65 °C. The introduced colorimetric assay, which is highly favorable for laboratory and on-site applications, could be a valuable alternative to conventional methods for detecting infectious diseases, given its unique principle, simplicity, and naked-eye detection.

Facile Green Synthesis of Cinnamomum tamala Extract Capped Silver Nanoparticles and its Biological Applications

Abstract The plant mediated biogenic synthesis of nanoparticles is of magnificent concern due to its eco-benign and single pot nature. Here, Cinnamomum tamala (C. tamala) aqueous leaf extract was utilised for the silver nanoparticles’ (Ag NPs) synthesis. The phytoconstituents in the leaf extract were analysed by standard methods. These metabolites, especially carbohydrate polymers reduce Ag ions to Ag NPs accompanied by a reddish-brown coloration of the reaction mixture. The visual observation of intense brown colour is the first indication of the formation of Ag NPs. Various spectro-analytical techniques further characterise the Ag NPs. The green synthesised spherical Ag NPs were crystalline with an average size of 38 nm. The Ag NPs were scrutinised for antioxidant, antimicrobial and cytotoxic activity and obtained good results. The free radical scavenging was studied by 2, 2-Diphenyl-l-picrylhydrazyl (DPPH) assay. The antibacterial activity of Ag NPs was assessed against human pathogens, and it shown to have good antibacterial potency against a wide spectrum of bacteria. The cytotoxic activity against HEK-293T (human embryonic kidney) cell line was evaluated by 2,3-bis-(2-methoxy-4-nitro-5-sulfophenyl)-2H-tetrazolium-5-carboxanilide (XTT) assay. These potent biological activities enable C. tamala capped Ag NPs to be suitable candidates for the future applications in various fields, predominantly clinical and biomedical.

A turn-on fluorescent probe for selective detection of H2S in environmental samples and bio-imaging in human breast cancer cells.

A triphenylamine-benzothaizole-based turn-on fluorescent probe TPB-NO2 was designed and synthesized for tracking H2S in both environmental and biological samples depending upon the sensing strategy of thiolysis of 2,4-dinitrophenyl (DNP) ether. Due to PET (photoinduced electron transfer), occurring from donor triphenylamine moiety to acceptor DNP moiety, the probe TPB-NO2 itself is very weakly fluorescent and colorless in DMSO/H2O solution (1 : 1, v/v; 10 mM HEPES buffer, pH 7.4). But the addition of H2S leads to thiolysis of 2,4-dinitrophenyl ether to block the initial PET process and hence it exhibits naked eye detectable turn-on response with bright cyan fluorescence and intense brown color. Not only that, the probe exhibits excellent selectivity over other bio-thiols like Cysteine (Cys), homocysteine (Hcy), and glutathione (GSH), fast response time (<2 min), and high sensitivity with a detection limit of 9.81 nM. Moreover, to explore the practical applicability of our probe we employed it to monitor H2S successfully in environmental water samples, solid-state TLC strip study, Quantitative determination of H2S in eggs, and in the bioimaging of human breast cancer cells (MDA-MB 231).

Caracterização química e potencial sensorial de espécies brasileiras de baunilhas

Abstract The objective of this work was to evaluate the chemical and sensory profile, as well as the acceptability, of Brazilian vanilla species. The evaluated vanilla species were Vanilla planifolia, Vanilla chamissonis, Vanilla bahiana, and Vanilla pompona. For this, the optimized descriptive profile methodology, consumer acceptance tests with extracts applied to teas and creams, and the analysis of mass spectrometry by gas chromatography were used. Volatile compounds, such as vanillin, anisyl acetate, 4-methyl guaiacol, p-cresol, benzyl alcohol, and 2,3-butanediol, were identified. The species V. planifolia and V. pompona exhibited a more intense vanilla aroma, floral aroma, fruity aroma, vanilla flavor, brown color, and sweet taste. In addition, V. bahiana showed a more intense woody attribute, while V. chamissonis showed less intense attributes. Vanilla tea from V. pompona had a better consumer acceptance. However, when the vanillas were applied to creams, there was an acceptance rate of over 80% of all samples. Brazilian native vanillas have different sensory and volatile profiles, besides potential for a high acceptance by consumers.

Morphological Characterization and Recognition of New Traits of Soybean [Glycine max (L.) Merrill

Distinctness, Uniformity, and Stability (DUS) characterization of ninety recently evolved soybean genotypes including three national checks were carried out at JNKVV, Jabalpur, during Kharif 2021. Sixteen DUS traits were evaluated as described by National DUS test guidelines. Observations were made on Hypocotyl Pigmentation, Growth type, Growth habitat, Leaf shape, Leaf size, Leaf colour, Flower colour, Flower colour, Pod hairiness, Pod pub colour, Pod intensity of brown colour, Seed size, Seed shape, Seed coat colour, Hilum colour, Seed coat Lustre and Colour of funicle at various phases. It revealed that there was a lot of variation in the soybean genotypes for DUS characters. Frequency distribution of data exhibited that presence of Hypocotyl: anthocyanin pigmentation (65.55 %), Semi-Determinate Growth type (75.55 %), Semi-erect Growth habitat (90.0 %), Pointed Ovate Leaf shape (83.33 %), Pod hairiness pubescent (84.44%), Seed size medium (64.44%), Seed coat colour yellow (84.44%), Seed coat Lustre intermediate (77.77%) and Colour of funicle brown (100%) were dominating traits in present set of genotypes. This soybean germplasm has a wide range of features and morphological variation, which may assist a breeder in further improvement of soybean. This will be extremely helpful in identifying, conserving and developing ideal plant type on the basis of distinguishing morphological characters.

Leucophyllum frutescens mediated synthesis of silver and gold nanoparticles for catalytic dye degradation.

The application of nanotechnology is gaining worldwide attention due to attractive physico-chemical and opto-electronic properties of nanoparticles that can be also employed for catalytic dye degradation. This study reports a phytogenic approach for fabrication of silver (AgNPs) and gold nanoparticles (AuNPs) using Leucophyllum frutescens (Berl.) I. M. Johnst (Scrophulariaceae) leaf extract (LFLE). Development of intense dark brown and purple color indicated the synthesis of AgNPs and AuNPs, respectively. Further characterization using UV-visible spectroscopy revealed sharp peak at 460 nm and 540 nm for AgNPs and AuNPs, respectively that were associated to their surface plasmon resonance. High resolution transmission electron microscope (HRTEM) revealed the spherical shape of the AgNPs, whereas anisotropic AuNPs were spherical, triangular and blunt ended hexagons. The majority of the spherical AgNPs and AuNPs were ∼50 ± 15 nm and ∼22 ± 20 nm, respectively. Various reaction parameters such as, metal salt concentration, temperature and concentration of the leaf extract were optimized. Maximum synthesis of AgNPs was obtained when 5 mM for AgNO3 reacted with 10% LFLE for 48 h at 50°C. Likewise, AuNPs synthesis was highest when 2 mM HAuCl4 reacted with 10% LFLE for 5 h at 30°C. Energy dispersive spectroscopy (EDS) showed phase purity of both the nanoparticles and confirmed elemental silver and gold in AgNPs and AuNPs, respectively. The average hydrodynamic particles size of AgNPs was 34.8 nm while AuNPs was 140.8 nm as revealed using dynamic light scattering (DLS) that might be due to agglomeration of smaller nanoparticles into larger clusters. ZETA potential of AgNPs and AuNPs were 0.67 mV and 5.70 mV, respectively. X-ray diffraction (XRD) analysis confirmed the crystallinity of the nanoparticles. Fourier transform infrared spectroscopy (FTIR) confirmed that various functional groups from the phytochemicals present in LFLE played a significant role in reduction and stabilization during the biogenic synthesis of the nanoparticles. The bioreduced AgNPs and AuNPs catalytically degraded Rhodamine B dye (RhB) in presence of UV-light with degradation rate constants of 0.0231 s−1 and 0.00831 s−1, respectively. RhB degradation followed a first order rate kinetics with 23.1 % and 31.7% degradation by AgNPs and AuNPs, respectively.

Phytochemical Study of Capsaicinoids Extracted From Indian Varieties of Capsicum Annuum and Quantification of Capsaicin By Chromatographic Methods

The flavour and aroma of chillies is because of the presence of capsaicinoids. Among the capsaicinoids, 90% of the pungency is due to the presence of capsaicin (8-methyl-N-vanillyl-trans-6-nonenamide) and dihydrocapsaicin. From the perspective of the food and pharmaceutical industry, capsaicin being used as an active component, there is a need to find a quicker method of estimating capsaicin. Also it is imperative to determine and standardize a fingerprint of chilli extract of different varieties, to define a pure sample containing capsaicin by determining a marker peak for capsaicin, using HPTLC. Hence in this study capsaicin was estimated by HPLC, GC-MS and HPTLC methods. This study has successfully demonstrated a quick chromatographic separation of capsaicin by HPLC with Rt of just 2.9 min. GC-MS showed the capsaicin peak at Rt of 25.9 min. The fingerprint results of HPTLC indicated capsaicin at Rf 0.03 using Toluene: Ethyl Acetate (70:3) as mobile phase and Iodine vapours as detecting reagent. Besides, the Methanolic extracts of Capsicum annuum showed good antimicrobial activity with very negligible antioxidant properties. Byadgi chilli extract showed the most intense red brown colour with λmax at 500 nm and it thus justified its use as the most preferred one for contributing to colour in food. Keeping in mind the importance in the food industry, and monitoring of raw materials in the pharmaceutical industry, the methods of HPTLC and HPLC can be used to authenticate chilli powders available in the market and in pharmaceutical products for quick estimation of capsaicin.

Investigation of Redox Shuttle Generation in LFP/Graphite and NMC811/Graphite Cells

Unwanted redox shuttles can lead to self-discharge and inefficiency in lithium-ion cells. This study investigates the generation of a redox shuttle in LFP/graphite and NMC811/graphite pouch cells with common alkyl carbonate electrolyte. Visual inspection of the electrolyte extracted after formation at temperatures between 25 and 70 °C reveals strong discoloration. Such extracted electrolytes with intense red and brown color show relatively large shuttling currents in Al/Li coin cells. Two weight percent of vinylene carbonate is effective at preventing the redox shuttle generation as indicated by the absence of electrolyte discoloration and shuttling current. Ultra-high precision coulometry demonstrates that the presence of the shuttle molecule during cycling of LFP/graphite and NMC811/graphite pouch cells leads to significant charge endpoint capacity slippage and coulombic inefficiency. A brief constant voltage hold at 4.2 V can eliminate the shuttle molecule.

Prediction of heterogeneous Fenton process in treatment of melanoidin-containing wastewater using data-based models

Predictive capability of response surface methodology (RSM) and ant colony optimization combined with support vector regression (ACO-SVR) models are applied for determining optimal parameters in the process of heterogeneous Fenton oxidation of melanoidin, a high molecular weight polymer widely produced during fermentation processes generating large quantities of wastewater with intense brown color and extremely high chemical oxygen demand (COD). Prediction of the performance of nano zero-valent iron supported on activated carbon cloth-chitosan (ACC–CH–nZVI) catalysts was carried out using Box-Behnken design (BBD) and analysis of variance to evaluate the interaction of independent variables involved in heterogeneous Fenton reaction. The optimized condition with minimal consumption of H2O2 (173 mM) resulted in 77.1% decolorization of melanoidin-contaminated water corresponding to 74.4% COD removal at pH 3 (600 mg/l Fe dosage) for 90 min reaction time. The corresponding weight ratio of H2O2 to COD was 0.98, much lower than the stoichiometric value 2.125, indicating the effectiveness of ACC–CH–nZVI as a heterogeneous Fenton-like catalyst. In comparison to previously published experimental results, ACO-SVR model shows higher coefficient of determination (R2; 0.9983) but lower root mean squared error (RMSE) and mean absolute error (MAE) than those of RSM model, indicating relative superiority in prediction capability. Besides, ACO algorithm appears to be a promising tool for improving forecasting accuracy of SVR model. This work demonstrates the applicability of ACO-SVR model in predicting the performance of wastewater treatment using Fenton process with limited number of experiment and exhibits satisfactory prediction results.

Characterization of bottle gourd genotypes for DUS traits

Ninety-one bottle gourd genotypes were characterized for 13 different qualitative traits and 4 quantitative traits as per the DUS (Distinctiveness, Uniformity and Stability) guidelines of PPV&FRA. The observations pertaining to the morphological descriptor and quantitative traits, the genotypes were grouped into different categories. All the genotypes were monoecious with tri-lobed leaves except JBG-51 which had penta-lobed leaves. Ovary length (on the day of anthesis) and peduncle length were maximum in IC-0146365 and Pusa Santusthi, respectively. Fruit shape at marketable maturity was elongated curved in maximum number of genotypes and the check Arka Bahar. Most (79.1%) of the genotypes were with straight neck, few (2.2%) had crooked neck and 18.7% had no neck at marketable maturity stage. Variability was also observed for fruit skin colour at marketable maturity stage. Seventy-one (78%), 13 (14.28%) and 4 (4.39%) genotypes had light green, mottled and green skin colour, respectively. On the basis of shape of apex at peduncle end of fruit, the genotypes were grouped as raised, flat and depressed. There was variation in intensity of pubescence on the fruit surface of different genotypes. Seed texture at marketable maturity stage, seed shape, and intensity of brown colour of seed testa were also recorded in order to differentiate the genotypes morphologically. The expression of characters remained consistent over two consecutive seasons indicating their uniformity. These genotypes can be successfully utilized as reference for protection of other varieties under PPV&FR Act, identification and grouping of bottle gourd varieties and for development of elite varieties/hybrids.

Research Note: Improvement of eggshell strength and intensity of brown eggshell color by dietary magnesium and δ-aminolevulinic acid supplementation in laying hens

The objective of the current experiment was to investigate the effect of dietary magnesium (Mg) and δ-aminolevulinic acid (ALA) supplementation on productive performance and egg quality in laying hens. The present experiment was performed using a completely randomized design with 2 × 2 factorial arrangements including 2 levels of supplemental Mg (0 and 0.12%) and ALA (0 and 0.25%) in diets. A total of 192 43-wk-old Hy-Line Brown laying hens were allotted to 1 of 4 dietary treatments with 6 replicates. Each replicate consisted of 4 consecutive cages with 2 hens per cage. Treatment diets were fed to hens for 6 wk. Results indicated that dietary Mg supplementation improved (P < 0.01) eggshell strength but decreased (P < 0.05) eggshell color score, regardless of dietary ALA supplementation. However, the decreased eggshell color by dietary Mg supplementation was relieved by dietary ALA supplementation, which led to a significant interaction (P < 0.05). Likewise, an interaction (P < 0.05) was also observed for eggshell lightness (L*) because dietary ALA supplementation decreased eggshell L* values only when Mg was supplemented to diets. In conclusion, dietary Mg supplementation improves eggshell strength but decreases the intensity of brown eggshell color in laying hens. However, this negative effect of dietary Mg supplementation on eggshell color is likely ameliorated by dietary ALA supplementation.

Ka‐pi‐plaa fermented using beardless barb fish: physicochemical, microbiological and antioxidant properties as influenced by production processes

SummaryProduction of Thai fish paste Ka‐pi‐plaa fermented using beardless barb, Cyclocheilichthys apogon was monitored. The physicochemical, microbiological and antioxidant properties were compared after each process, that is autolysis, salting, sun‐drying and fermentation. Colour parameters L* decreased while a* and b* increased during production (P &lt; 0.05). The Ka‐pi‐plaa finished product presented an intense brown colour as shown with the increase in browning intensity (A420). Contents of formal nitrogen, ammonia nitrogen and amino nitrogen showed continuous increase (P &lt; 0.05) indicating the formation of peptides and free amino acids, which were verified by protein patterns. Populations of total, halophilic, proteolytic, lipolytic and lactic acid bacteria (LAB) generally increased. Halophilic bacteria grew rapidly after salting. LAB counts were correlated with the pH change. It was suggested that a few biochemical reactions occurred during production, including protein hydrolysis by microbial and fish proteases, lipid oxidation as presented by the increasing thiobarbituric acid reactive substances value, and Maillard reaction based on the determined precursors and products. Antioxidant activities generally increased during production particularly fermentation, suggesting Ka‐pi‐plaa possessed 2,2‐diphenyl‐l‐picrylhydrazyl and 2,2‐azino‐bis (3‐ethylbenzthiazoline‐6‐sulphonic acid) scavenging and metal chelating activities, and ferric reducing power. This study provides important information on the relationship among production steps, various properties and chemical reactions for fish fermentation.

Hyaluronate macromolecules reduced-stabilized colloidal palladium nanocatalyst for azo contaminated wastewater treatment

Palladium nanoparticles (PdNPs) are of great important catalysts for a wide variety of applications. With the increasing demands of these materials, green and novel synthesis methods have become one of the leading research focuses. In obedience to the principle of an eco-friendly approach, PdNPs were developed following a one-pot green synthesis technique using sodium hyaluronate (SH) as reductant and stabilizer, which is a non-toxic, renewable, and glycosaminoglycan polymer. The synthesis protocol was spectroscopically monitored to achieve an optimum reaction condition using a one-variable-at-a-time technique where all parameters (concentration of SH, media pH, reaction time, and temperature) were tested in a set of experiments. The growth of PdNPs was evinced from intense brown color in the reaction solution and broad continuous absorption spectra in the UV–vis region. The synthesized PdNPs coated with SH-macromolecules were face-centered cubic crystal structure (d-spacing = 0.233 nm) with spherical/oval shape, uniformly polydispersed (ranged from 2.1 to 8.6 nm), smaller in size (5.3 ± 2.1 nm), and highly stabilized (zeta potential = −25.0 mV). The homogeneous catalytic performance of PdNPs exhibited almost 100% dye degradation for reactive red 195 and reactive yellow 145 by 12 and 16 min with a kinetic-constant value of 0.2128 and 0.1505 min –1 , respectively. The practical application of as-synthesized biogenic PdNPs as a nanocatalyst could be explored for the eco-friendly environmental treatment of wastewaters polluted with toxic, mutagenic, and hazardous azo dyes/pigments. • This bioreduction method is capable of synthesizing PdNPs by green and fast approach. • Hyaluronate is used as a soft matrix and reducing-stabilizing agent for PdNPs synthesis. • The high yield of the PdNPs is achieved using a one-variable-at-a-time optimization strategy. • Synthesized PdNPs are nano-sized, spherical shape, uniformly polydisperse, highly stable, and FFC crystal structure. • The synthesized PdNPs possessed excellent catalytic reduction potential against toxic azo dyes.

Effect of drying process and long-term storage on characterization of Longan pulps and their biological aspects: Antioxidant and cholinesterase inhibition activities

Impacts of the drying process (DP) and long-term storage (LTS) of longan pulp products were evaluated for fresh longan pulp (FLP), golden dried longan pulp (GDLP), dried whole longan pulp (DWLP) and dried whole longan pulp after one-year storage (DWLP_1Y) by assessing physicochemical properties against glycosylation reaction and bioactivities. All dried longan pulp products were defined as intermediate moisture food (IMF). GDLP containing sulfur dioxide had a lower browning index, whereas DWLP attained light brown to intense brown color after the storage period. Interestingly, DWLP_1Y exhibited a remarkable increase in rare sugars and monosaccharides especially d-allose, d-allulose and d-mannose. Reduction of total amino acid content and free α-amino groups in DWLP_1Y and SDS-PAGE results confirmed the occurrence of glycosylation (Maillard reaction) between amino acids and reducing sugars in pulps after DP and LTS. DWLP_1Y had the highest potential for antioxidative capacity and inhibition activity on acetylcholinesterase and butyrylcholinesterase enzymes, with potential use as a functional food and/or bioactive ingredient for treating Alzheimer's disease. This research paved the way for increasing the economic value of longan pulp products containing potent bioactivities.

Development of a cake rich in resistant starch with good sensory acceptance

The objective of this study was to develop a cake rich in resistant starch, with green banana flour (GBF), of good sensory acceptance. In step 1, four cake formulations were prepared with increasing concentrations of GBF and evaluated for acceptability and purchase intention. In step 2, four new formulations were made by modifying the most accepted formulation in step 1, in addition to the formulation without GBF (control). The resistant starch content, proximate composition, total calorific value, and sensory acceptance data were obtained. The formulation with cocoa powder and dried banana (E1F4) achieved 97.78% overall acceptance and higher purchase intent. In step 2, the formulations with 14% and 18% GBF were the most accepted for flavor, texture/softness, and overall acceptance. Adding the categories of “would certainly buy” and “would probably buy”, 53.33% of consumers would buy the cake with 14% GBF and 48.89% would buy the cake containing 18% GBF. The incorporation of GBF increased the resistant starch contents of the formulations as compared with the control. Ash content was highest in the formulation with 26% GBF (2.22%) and lipid content in the control formulation (11.58%). The treatments did not differ in terms of moisture content. Protein content decreased as the GBF content in the formulations was increased. The total dietary fiber content of the formulations was 9.30%. Carbohydrate content and calorific value also did not vary. The mean values of L*, a*, b*, C*, and h* showed that the cakes had an intense dark brown color. In conclusion, the addition of 14% and 18% GBF to the cake resulted in a product of high sensory acceptance, with high purchase intent, a resistant starch content 7.21 and 8.34 times higher than those in the control cake.

Unusual optical centres in fancy brown diamonds

Background. Natural brown diamonds with fancy yellow, orange, red and green tints are valuable jewelry raw materials. Their colour is associated with post-crystallisation plastic deformation occurring during transportation from the mantle to the Earth’s surface.Aim. To study point defects in plastically deformed diamonds using optical and IR spectroscopy.Materials and methods. Faceted brown diamonds with fancy tints presented on the Russian market were studied spectroscopically. Selected samples were examined using UV-visible optical absorption spectroscopy and IR spectroscopy.Results. We discovered unusual optical centres in the absorption spectra of the UV-visible region. In addition, the known continuous absorption increasing from the red to the ultraviolet region of the spectrum, as well as the N3 and H3 nitrogen centres and a band at 550 nm, were revealed. In the spectra of yellowish-brown diamonds, the bands at 512.9 nm and 519.9 nm and an accompanying broad band with a maximum of 480 nm were found. The appearance of a yellowish tint of crystals was associated with these optical centres. The bands 506.5 nm, 516.1 nm and 679.7 nm were established in the spectrum of orange-brown diamond samples. An additional absorption continuum associated with single nitrogen atoms and centres (NV)– were observed in greenish-brown diamond samples. Their simultaneous presence causes the appearance of a greenish tint in the diamond colour.Conclusion. The information obtained using IR spectroscopy indicates that an intense brown colour can occur not only in the most common Ia type crystals according to the physical classification of diamonds, but also in relatively rare Ib + IaA type diamonds.