Brown Product Research Articles

Dual-signal biosensor based on G-quadruplex/hemin DNAzyme and zinc-doped molybdenum disulfide quantum dots for ultrasensitive detection of tumor biomarker

Herein, a dual-mode fluorometric and colorimetric biosensor for Pax-5a gene was developed based on zinc-doped molybdenum disulfide quantum dots (Zn-MoS2 QDs) by coupling exonuclease-assisted recycling amplification and peroxidase-mimic DNAzyme. In the presence of Pax-5a gene, the exonuclease III can cleave the duplexes formed by Pax-5a gene and the hairpin DNA (HP), releasing the output DNA (oDNA). G-rich DNA and magnetic beads (MBs) labeled with capture DNA (cDNA) can hybridize with oDNA to form the MBs-cDNA/oDNA/G-rich DNA sandwich complex. The remaining G-rich DNA in the supernatant through magnetic separation could bind hemin to produce G-quadruplex/hemin peroxidase-mimicking DNAzyme, which catalyzed the oxidization of 3,3'-diaminobenzidine (DAB) by H2O2. The generated brown oxidation product (oxDAB) had a distinct absorption peak at 464 nm and could quench the fluorescence of Zn-MoS2 QDs at 406 nm. The high peroxidase activity of DNAzyme, recycling amplification strategy and magnetic separation technique led to excellent sensitivity and specificity of this detection platform. The detection limits of Pax-5a gene by fluorometric and colorimetric methods were 0.52 pM and 1.12 pM, respectively. Furthermore, this sensing system was successfully applied to Pax-5a gene determination in human serum samples, which had promising potential in biochemical analysis and clinical diagnosis.

EFFECTS AND APPLICATIONS OF CRYOEXPOSURE ASSOCIATED WITH HIGH INTENSITY ELECTROMAGNETIC FIELD IN HEALTH AND AESTHETICS

Obesity has emerged as a global epidemic and represents a major risk factor for numerous chronic diseases, such as type 2 diabetes, cardiovascular disease, and cancer. Although adopting a healthy diet and regular exercise remain the cornerstones of weight management, recent research has revealed that cold exposure and associated muscle contractions can substantially contribute to weight loss. This article presents a comprehensive review of the physiological mechanisms that link cold exposure to weight loss, with a particular focus on the induction of browning and irisin production through pulsed electromagnetic field (PEMF) muscle stimulation technology, which uses alternating magnetic fields based on the law of electromagnetic induction to stimulate supramaximal muscle contractions with high magnetic flux density. The growing concern and interest in physical fitness, not only from an athletic but also aesthetic point of view, has driven the search for new methods and technologies that can aid in gaining muscle mass and tone. Recent studies have reported that 81% of respondents expressed dissatisfaction with their body image, even though 56% had a normal body mass index. Pulsed electromagnetic field (PEMF) muscle stimulation technology employs alternating magnetic fields based on the law of electromagnetic induction to induce supramaximal muscle contractions. PEMF generates impulses independent of brain function and at a frequency that does not allow muscle relaxation, thus characterizing tetanic contractions. Electrical currents and electromagnetism have long been used in physical therapy and rehabilitation, primarily for muscle strengthening. However, PEMF technology has emerged as a more effective and less invasive alternative for the patient, primarily intended for toning and strengthening muscle groups. In this study, we performed a comprehensive review of all available scientific articles indexed in PubMed and Web of Science over the past 20 years on this technology and its effects on skeletal muscle. We discuss the scientific evidence available from clinical studies and analyze the effects and possible mechanisms of action on muscle contraction.

Plug method allows measurement of apical and lateral growth of fen brown mosses

ABSTRACT Introduction: A reliable method for measuring brown moss production helps us to understand the functioning of fen peatlands and to quantify their peat formation rate. However, traditional methods based on height increment are not suitable for measuring the growth rate of brown mosses with numerous lateral branches. Methods: The growth rate of common brown moss species in temperate and boreal fens was measured using two methods: (i) the marking method – a moss shoot was marked with oil paint and its growth increment measured from the mark (in the laboratory and in the field); and (ii) the plug method – a fragment of a moss colony was ‘plugged' (i.e. cored), weighed and replanted in a small basket for a year, then weighed again; a similar and bottomless basket was fixed in the moss colony as a control. Key results and discussion: Despite promising laboratory results, the marking method gave low shoot survival in the field, probably due to the restriction of external water transport along the shoots. No differences in shoot elongation were found between the plug method and the control. The plug method comprises the measurement of both apical and lateral growth, and the authors of the present study therefore recommend it for measuring the growth of brown mosses with numerous lateral branches. Considering only the elongation of the top shoots leads to an underestimation of growth by 50% and consequently to an underestimation of the peat-forming potential of brown mosses.

Peat formation potential of temperate fens increases with hydrological stability

Peat formation is the key process responsible for carbon sequestration in peatlands. In rich fens, peat is formed by brown mosses and belowground biomass of vascular plants. However, the impact of ecohydrological settings on the contribution of mosses and belowground biomass to peat formation remains an open question. We established seven transects in well-preserved fens in NE Poland along an ecohydrological gradient from mesotrophic sedge-moss communities with stable water levels, to more eutrophic tall sedge communities with higher water level fluctuations. In each transect, we measured the production of brown mosses (using the plug method), aboveground vascular plant biomass (one year after cutting) and belowground biomass (using ingrowth cores). Decomposition rates of all biomass fractions were assessed using litter bags. The first-year surplus of potentially peat-forming fractions, i.e., mosses and belowground biomass, decreased with increasing water level fluctuations and along a vegetation gradient from sedge-moss to tall sedge communities. Moss production was highest in the sedge-moss fen with a stable water level at the ground surface. We did not detect any difference in belowground biomass production across the gradient but found it to be consistently higher in the upper 0–5 cm than in the deeper layers. The decomposition rate also showed no response to the gradient, but differed between biomass types, with aboveground biomass of vascular plants decomposing 2.5 times faster than belowground biomass and mosses. Pattern of peat formation potential along the ecohydrological gradient in rich fen was strongly driven by brown moss production. Sedge-moss fens with a stable water level at the ground surface have the highest peat formation capacity compared to other vegetation types. In the part of the gradient that is poorer in nutrients, vascular plants invest in belowground production, and mosses dominate the aboveground layer.

Organoleptic Assessment of Cream Soup Formulation "KRIMERA" as a Functional Food Alternative for Anemia Adolescents

Anemia is a condition in which the number of red blood cells or the concentration of oxygen carriers in the blood (hemoglobin) in the body is insufficient for physiological needs. Hemoglobin itself functions to help red blood cells to get their natural shape, which is round with a flat center. Anemia is a condition where the body does not have enough iron reserves, so there is a shortage of iron distribution to the body's tissues. Based on the results of Riskesdas in 2018, the prevalence of anemia in Indonesia is still relatively high at 48.9%. This study aims to make functional food alternatives for adolescents with anemia by using raw red bean and brown rice materials to manufacture cream soup and to find out the organoleptic, preferred formulation, nutrient and iron contribution. The method used in this study is an experimental method with a RAL (Complete Random Series) research design with two repetitions and as many as eight experimental units with four formulas with comparisons in the use of red beans and brown rice F0 (0%: 13%), F1 (10.4%: 2.6%), F2 (9.1%: 3.9%), and F3 (7.8%: 5.2%). The results of the most preferred red bean and brown rice cream soup formulation product based on the overall parameter with the highest value is the first formulation (F1) with a value of 4.10. This value is higher than the F0 value of 3.87, so this product can be used as an alternative functional food for anemia sufferers.

A long-term study of the impact of the invasive species Eurasian minnow Phoxinus phoxinus on brown trout Salmo trutta production in a high mountain lake, Southern Norway

The shallow Lake Skjerja was originally one of the most outstanding brown trout lakes on the Hardangervidda mountain plateau. During the period 1973–1985, the annual yield was on average 3.35 kg ha-1. In the mid-1980s, Eurasian minnow established a dense population in the lake. Since 1994, 5304 kg of Eurasian minnow have been removed with baited traps, which correspond to an annual mean catch of 177 kg year-1 or 1.12 kg ha-1. The competition for food, in addition to longer food chains, has had a strong negative impact on the brown trout production, with an annual yield reduced to 1.07 kg ha-1, or 32% of the historical catches (1973-1985). The total removed biomass of the two fish species correspond to 65% of the brown trout yield before the invasion of the Eurasian minnow. In Lake Skjerja, the two crustacean species Gammarus lacustris and Lepidurus arcticus, have historically been staple food items for brown trout. Fishing with baited traps on the minnows, and the presence of a large fraction of predatory brown trout, may have reduced the predation pressure on the two crustacean species, and they are still a part ofthe brown trout diet. The availability of fish as food has resulted in a significant increase in the presence of large individuals of brown trout with maximum weights above four kg. Despite reduced annual yield of brown trout, Lake Skjerja is still a popular fish destination with nearly 200 big-sized brown trout (mean annual weight 1065 grams) landed annually. On Hardangervidda, an increase in air temperature has been observed since the 1980s, with a corresponding change in water temperature which may benefit Eurasian minnow. In warm summers, water temperature approaches 14°C which has proved to be near to the upper thermal threshold for Lepidurus arcticus.

The Paris Agreement effect of consumer awareness and sustainable investing: Some international evidence

This paper examines the consumer channel of sustainable investing, specifically during the surge in global environmental awareness triggered by the adoption of the Paris Agreement in 2015. Using the Paris Agreement as an exogenous shock to consumer awareness and a difference-in-difference framework, we investigate its impact on firms with negative environmental impacts. Our results show that “brown” firms, as identified by lower environmental scores, experience a significant post-Agreement decline in both sales performance and profitability relative to their matched counterparts. Our results hold after controlling for firm factors related to sales and profitability, and some fixed effects. Robustness tests further support these findings, demonstrating the influential role of heightened consumer awareness in shaping the declining demand for brown firms' products. This study contributes to the sustainable investment literature by highlighting the importance of the consumer channel and providing international evidence of its impact on firm financial performance.

Molecular mechanism of color deepening of ready-to-eat shrimp during storage

Color deepening occurs during storage of ready-to-eat (RTE) shrimps, which seriously affects their marketing cycle. This study investigated the molecular mechanisms of color deterioration in RTE shrimps during accelerated storage, shedding light on the pattern of change in colored products and content. The findings revealed significant occurrences of phenolic oxidation, lipid oxidation, and Maillard browning reactions during accelerated storage. Qualitative and quantitative analyses were conducted on the colored products resulting from these chemical reactions. Multivariate mathematical models were employed to analyze the phenolic oxidation products (2-methylanthraquinone and p-benzoquinone), lipid oxidation products (lipofuscin-like pigments and hydrophobic pyrroles), and Maillard browning products (pyrazines and melanoidins). These products were identified as the main contributors to the deepening of the color of RTE shrimps during storage. The outcomes of this research could enhance our understanding of the color change mechanism in thermally processed marine foods, providing valuable insights for quality maintenance and industrial advancement.

Producing Green or Brown? A Game of Green Innovation in an Asymmetric Oligopoly

As consensus grows for low-carbon development, innovation becomes vital for green growth, given the substantial technology adoption needed for long-term environmental targets. This paper explores market-driven incentives for green product innovation in an asymmetric duopoly using a game theory approach without relying on direct government intervention. The roles that market dynamics and rivalry have on the supply of green or brown products are explored in simultaneous and sequential scenarios, considering technology costs, demand-creating effects, rivalry gains, and information availability. Results reveal that a fully green market is contingent on low innovation costs, depending especially on the magnitude of demand creation effects. Notably, product differentiation occurs only under extreme cost asymmetry. Recommendations underscore the importance of incentivising low-cost innovations, assessing the impact of product differentiation and diversity, especially concerning lower-income consumers, and proposing measures to improve the transparency of firms’ strategic choices.

Pengaruh Kesegaran Tebu (Saccharum officinarum L.) pada Kualitas Gula Cetak Merah

To maintain sugarcane freshness, it is crucial to process it promptly after harvest. This study aims to analyze the quality of molded brown sugar derived from raw materials with varying levels of freshness. The research adopts a non-factorial design involving three main treatments: the duration of stay on the first, second, and third days, with three replications. Parameters observed during the molded brown sugar production process include brix, pol, purity, and reducing sugar from raw juice; brix, pol, purity, and reducing sugar from clear juice; color, brix, moisture content, and reducing sugar of sugar. Data analysis is performed using analysis of variance (ANOVA) with the application of Duncan's multiple range test. The purity value in raw juice data H1 with a value of 89.54 significantly differs from data H3 with a value of 73.83. Similarly, reducing sugar in raw juice H1 at 0.74 significantly differs from H3 at 0.93. The purity value in clear juice H1 at 88.34 significantly differs from H3 at 75.40. As for reducing sugar in clear juice, H1 at 0.81 is significantly smaller than H3 at 1.18. Regarding the difference between open-pan and close-pan cooking treatments, it is concluded that the cooking system producing the best molded brown sugar is the close-pan system, evident in both color results and the reduced sugar content of molded brown sugar. The best color for molded brown sugar is found in treatment H1 (day 1) with the close-pan system at 551.40. The lowest reducing sugar content is observed in treatment H1 (day 1) with the close-pan system at 0.94.

Genetic dissimilarity between sugarcane genotypes at different harvest period for brown sugar production

The purpose of this study was to characterize and identify the dissimilarity between sugarcane genotypes through technological and agronomic traits, in three harvest periods for brown sugar production. A randomized complete block design with four replications, using a split-plot treatment layout was used (IACSP 93-3046, RB 96-6928, IACSP 95-5094, IACSP 97-4039, SP 81-3250, IACSP 95-5000, RB 86-7515, IACSP 96-3060, IACSP 04-704, IACSP 04-656) and three harvest periods (15, 17 and 19 months of cultivation) with four replications. Technological traits related to quality parameters and agronomic traits related to the productive aspect were evaluated. According to the results, all genotypes showed a better response in the second harvest. The qualitative variables the apparent sucrose in sugarcane, total recoverable sugars and soluble solids in sugarcane showed differences between genotypes and seasons and are the ones that most contribute to the genetic divergence of brown sugar. For the production of dark colored sugar, the RB96-6928 genotype is recommended among all those evaluated, in the three growing seasons. As for the production of light-colored brown sugar, the cultivation of the genotypes IACSP 04-656 and IACSP95-5094 in season 1, the IACSP 97-4039 in season 2 and the IACSP95-5094 in season 3 is recommended.

The impact of parboiling on physical structure, physicochemical properties and zinc status of Zn-fortified germinated brown rice

The structural and physicochemical properties, cooking quality and zinc retention ratio of Zn-fortified germinated brown rice were investigated with different parboiling times (4–20 min). The brown rice grains exhibited visually more yellowish-brown colour and cracks on the surface with the germination and longer parboiling, and the micrographs clearly displayed wrinkles after these processes. Germination and the increase of parboiling time exacerbated the disruption of microstructure and the decrease in relative crystallinity and enthalpy change. The relaxation time (T2) increased in Zn-fortified germinated brown rice and parboiled samples compared to brown rice. Cooking time of Zn-fortified germinated brown rice was reduced from 36 min to 27 min with longer parboiling. Parboiling treatment longer than 4 min improved the palatability. There was no significant difference of Zinc retention ratio at different parboiling times. Sixteen min parboiling was recommended to obtain the brown rice product, which requires a short cooking time with desired palatability, as well as acceptable colour and zinc content. Overall, parboiling is an effective technique to modify the physical structure and physicochemical properties and improve cooking quality of Zn-fortified germinated brown rice.

Integrated metabolic phenotypes and gene expression profiles reveal enzymatic browning mechanism in postharvest chrysanthemum

Chrysanthemum (Chrysanthemum morifolium Ramat) is a valuable crop mainly used for medicine, beverages and ornament. Enzymatic browning causes serious postharvest flower deterioration of chrysanthemum, but the mechanism remains unclear. To clarify the mechanism involved, the cellular ultrastructure, metabolites, browning products, and differentially expressed genes of chrysanthemum were studied systematically. During the browning process, cellular compartmentalization was severely disrupted and the contents of chlorogenic acid derivatives and flavonoid glycosides decreased significantly. A browning product with a dihydrobenzofuran skeleton was purified and identified for the first time from a simulated browning reaction of chlorogenic acid catalyzed by peroxidase. Moreover, six differentially expressed genes were for the first time identified to be involved in the regulation of oxidase by transcriptome and qPCR, and one of which (c76073_g1) was validated using in vitro enzyme activity determination. This research elucidates the inherent mechanism of enzymatic browning, provides a scientific explanation for the steam-treated processing of chrysanthemums and lays the foundation for the molecular breeding of anti-browning chrysanthemum varieties.

A Raw Material Truck’s Queue System Optimization

We present a field study investigating the impact of raw material supply chain optimization within PT Mekabox International, a producer of high-quality brown papers utilizing recycled sources. To ensure consistent productivity, maintaining supplier interest is crucial due to limited raw material availability. Our findings reveal that expediting unloading processes significantly improves supplier satisfaction beyond pricing alone. Through quantitative analysis using a multi-channel single-phase queuing model, we demonstrate that adding one additional unloading team reduces truck waiting times from 33 to 17 minutes. These improvements enhance operational efficiency, foster stronger relationships with suppliers, and ultimately contribute to sustainable growth in the brown paper industry.
 Highlight :
 
 Optimizing the raw material supply chain for brown paper production can be achieved by expediting unloading processes, which improves supplier satisfaction.
 Quantitative analysis using a queuing model shows that adding one more unloading team can reduce truck waiting times from 33 to 17 minutes.
 These improvements lead to better operational efficiency, stronger relationships with suppliers, and contribute to sustainable growth in the brown paper industry.
 
 Keywords: brown paper, raw material, supplier satisfaction, unloading, queuing model

Penerapan Marketing Mix Dan Digital Marketing Pada Usaha Gula Merah Produksi Desa Dawan Klod

ABSTRACT The lack of marketing for MSME products is a problem that gets little attention, one of which is the brown sugar produced by Dawan Klod Village. The entrepreneurs still do market activity conventionally and don’t understand the marketing strategy for selling their brown sugar. Therefore, the purpose of community service activities is to provide a solution to this problem by providing education to local brown sugar entrepreneur regarding marketing strategies, that are marketing mix and digital marketing. The work program is carried out by presenting materials related to the introduction of product innovation and packaging of brown sugar, examples of implementing marketing mixes for brown sugar product, branding video and photos as content to be published and optimizing social media and e-commerce as part of implementing digital marketing. The result of the program that have been implemented is brown sugar entrepreneur gaining new understanding and implementing it directly. Apart from that, it has also succeeded in giving awareness that’s important to apply a marketing mix and digital marketing in order to increase the selling power of brown sugar and their income. In the future, it’s also hope that brown sugar entrepreneur will be able to expand their market and maintain their business in the midst of the current digitalization era. Keywords: Marketing Strategy, Marketing Mix, Digital Marketing, Social Media, E-Commerce

PENGARUH BAHAN BAKU TERHADAP TINGKAT PRODUKSI GULA MERAH DI DESA SALUTA KECAMATAN GALELA UTARA

The purpose of this study was to determine the effect of raw materials on the level of brown sugar production in Saluta Village, Galela Utara District. This type of research is a quantitative research with a descriptive approach. This study uses primary data by distributing questionnaires to respondents. The sample technique used in this study was a simple random sampling method (Simple Random Sampling), that is, all populations have the same opportunity to be selected as samples. The sample in this study consisted of 85 respondents. Data were analyzed using multiple linear regression analysis and data testing was performed using the Statistical Package for Social Science (SPSS) program. The results showed that raw materials had a positive and significant effect on brown sugar production. The results of the statistical analysis show that the tcount is 4.028 which is greater than the ttable 1.992 and the significant value is 0.000 which is less than 0.05.

Effect of phytic acid on the appearance of yellow alkaline noodles: Color and dark spots

Phytic acid (PA) could increase the yellowness value of yellow alkaline noodles (YAN), as well as significantly reduce the generation of dark spots on the surface of YAN by suppressing polyphenol oxidase (PPO) browning. In this paper, the inhibition mechanism of PA on PPO browning was mainly studied. In the produced YAN sheets, the PPO activity and free quinone content showed a gradual decrease with increasing PA addition, while the free phenol content gradually increased. This indicated that PA could inhibit PPO browning and was an effective browning inhibitor. In the constructed in vitro PPO solution, the anti-PPO browning mechanism of PA was mainly through chelating Cu2+ in the active center. The DPPH radical scavenging rate of PA was measured, and it was found that PA could inhibit PPO browning, which was related to the antioxidant capacity. The effect of PA on browning products was analyzed using HPLC, and the results of the study showed that PA could reduce the peak area of the browning products, thus reducing the generation of dark spots.

Sosialisasi dan Pelatihan Meningkatkan Produktivitas dan Daya Saing Gula Merah di Desa Sungai Raya

This service aims to help provide community understanding to increase brown sugar productivity in Sungai Raya Village, Batang Tuaka District, Indragiri Hilir Regency, Riau, to be more productive so that it can be competitive. This service is carried out through socialization and training. This socialization and training use mentoring, discussion, workshops, and interview methods. This service begins with identifying outreach and training that can increase the productivity and competitiveness of brown sugar. Socialization and training that can increase productivity and competitiveness are packaging design training, socialization of production factors, socialization of marketing strategies, and socialization of financial reporting. It is hoped that this socialization and training will include design training to increase purchasing power, socialization of production factors to provide an understanding of optimizing brown sugar production, socialization of marketing strategies to provide an understanding of strategies to increase income and sales, socialization of financial reporting design to provide an understanding of the importance of financial reporting. The training results were very positive because the participants felt that the socialization and training materials were beneficial and helped provide an understanding of improving the economy of the brown sugar business for artisans in the village.

Effect of ultrasound on heated soybean isolate protein-soybean oligosaccharide glycation conjugate acid-induced emulsion gels and their applications as carriers of zeaxanthin

The acid-induced emulsion gels were prepared by heated soybean isolate protein (HSPI)-soybean oligosaccharide (SOS) glycation conjugates with ultrasonic treatment at 200 W for 10, 20 and 30 min, which were used as carriers of zeaxanthin. The structural characteristics of HSPI-SOS conjugates, the properties of conjugate emulsion gels and the delivery for zeaxanthin were investigated. The appropriate ultrasound increased glycation degree between HSPI and SOS, and inhibited the formation of browning products, leading to more disordered secondary structure and less compact tertiary conformation of conjugates, which promoted the exposure of hydrophobic groups, the reduction of free sulfhydryl groups and the enhancement of thermal stability. The ultrasonic HSPI-SOS conjugate emulsion gels exhibited smoother and denser microstructure with smaller and more evenly distributed oil droplets, which improved gel hardness, water holding capacity and rheological parameter, resulting in the reinforcement of physical stability of conjugate emulsion gels during heat and pH treatment. Furthermore, the ultrasonic treatment enhanced the chemical stability of zeaxanthin encapsulated in conjugate emulsion gels under light treatment and delayed the chemical degradation of zeaxanthin, which indicated that the ultrasonic treatment facilitated the protective effect of conjugate emulsion gels on zeaxanthin. The bioaccessibility of zeaxanthin encapsulated in conjugate emulsion gels was improved by ultrasonic treatment. Therefore, ultrasound-glycation treatment could be used to modify the structure of proteins to improve the physicochemical stability of conjugate emulsion gels, which exhibited excellent application potential in the encapsulation, protection and delivery for zeaxanthin.

Optimization of Social Media for Advertising Brown Sugar Products in Jelatang Village, Hulu Sungai Selatan

The digital era is an inevitability that must be faced by business people. Changes in spending patterns of the wider community to digital markets force UMKM to continue to adapt. Even so, there are several challenges for UMKM to digitize products. The first challenge, which is also the main challenge, comes from digital literacy. Coupled with the number of Human Resources (HR) who have not been able to adapt to online requests that require quick responses. In fact, the key to do online selling is a fast response coupled with fast production of goods too. Within community service in the form of optimizing social media for advertising brown sugar products in Jelatang Village, Hulu Sungai Selatan, it is hoped that UMKM who have been familiar with online sales can be more optimizing their social media so that productivity and opportunities from the market are better.