Color Difference Research Articles

Transmittance estimation of translucent polymeric pellets

AbstractPlastics are commonly produced and sold in pellet form due to their superior handling characteristics. However, due to their small size, it is often impractical, if not unfeasible, to determine the transmittance of a single pellet instrumentally. Moreover, such measurements may be highly variable. Therefore, translucent films of certain thickness, known as plaques, are commonly molded to enable instrumental determination of their transmittance. These plaques, however, are not needed beyond the quality control process while they add a costly step to the production process. In this study, we test a method, based on the layer theory, that enables the estimation of the transmittance spectra of nearly transparent plastic plaques from the reflectance measurements of their pellet counterparts. The comparison of the estimated transmittance spectra of pellets versus measured transmittance of plaques shows the RMSE ranging from 0.37%–1.80%, with a color difference, CIEDE2000(1:1:1), of 0.07–0.48, thus validating the applicability of the method.

Color-to-Gray Conversion Method Based on Chroma Difference

Most of the images encountered in daily life are color images, yet grayscale remains prevalent in many fields due to its reduced data size and simplified operations. When reducing the dimensions of a three-channel color image to a single-channel grayscale, a portion of the original color information is inevitably lost. To yield high-quality grayscale images, this study introduces a color-to-gray conversion method based on chroma difference. This method defines a novel color distance metric for color-to-grayscale conversion, incorporating pixel chromaticity differences alongside brightness variations. The discrepancy in gray pixel values in the output grayscale image effectively mirrors the overall differences among input color image pixels. Optimization is conducted using the conjugate gradient method, ensuring appropriate reflection of luminance information from the input image and chromaticity data from the original color image within the grayscale rendering. Experimental validation confirms the efficacy of this approach. However, as the method accounts for all pixel pairs, it occasionally considers unnecessary pairs, leading to potential distortion in color differences between pixels and consequent inadequacies in chromaticity variation. To address this issue, a weighting factor is introduced, prioritizing color combinations with similar color differences. Experimental findings demonstrate that grayscale images produced using the proposed method outperform those generated by alternative approaches in preserving color differentials and retaining detailed features of the original image. The resulting output exhibits clear and natural outlines, as supported by both subjective and objective assessments.

Chewing ability and its associated factors among community-dwelling older adults in Chengdu, China: A cross-sectional study.

To investigate the current status of chewing ability and analyze the risk factors among Chinese community-dwelling older adults. In this cross-sectional study, color-changeable gum and a color difference meter were used to assess chewing ability in the population. The statistical analysis employed multivariate logistic regression models to identify and quantify the factors influencing chewing ability. A total of 373 community-dwelling adults aged 65 and older in Chengdu, in the west of China, were included in this study; 64 individuals (17.2%) exhibited signs of poor chewing ability. Female (odds ratio [OR]: 0.124, 95% CI: 0.057-0.268, p < .001), education level with college degree and above (OR: 0.114, 95% CI: 0.030-0.434, p = .001), number of teeth less than 20 (OR: 5.401, 95% CI: 2.509-11.626, p < .001), and decreased oral diadochokinesis (OR: 4.445, 95% CI: 1.775-11.132, p = .001) were significant factors in chewing ability in this study, after adjustment for potential variables. The prevalence of decreased chewing ability among Chinese community-dwelling older adults was 17.2% and decreased chewing ability was associated with men, lower education level, less than 20 teeth and decreased oral diadochokinesis.

Effect of the storage process on quality characteristics of hemp-enriched "tsoureki" a rich-dough baked Greek product.

The effects of the storage process on the quality characteristics of a hemp-enriched "tsoureki" (a rich-dough baked Greek product, rich-dough baked product [RDBP]) were investigated. The wheat flour was substituted with defatted hemp flour at selected ratios (0%-50% hemp:wheat flour). The baked products were stored at 25°C and at specific time intervals (0, 1, 4, 7, 10, and 14 days), and their properties were determined, including moisture content, water activity, structure, texture, color, total phenolic content (TPC), and antioxidant activity. Moreover, analyses of phenolic compounds were performed using quadrupole time of flight liquid chromatography-mass spectroscopy, identifying 14 compounds. Both the first-order kinetic model and modified Avrami equation, including the hemp-to-wheat ratio effect in the rate constant, well described the changes in the quality characteristics. The results showed that storage time and hemp incorporation significantly affected the quality of the product. Water activity decreased from 0.901 to 0.859, whereas moisture content decreased from 30.52%-32.33% (0 days) to 26.97%-27.02% w.b. (14 days) with storage time for all hemp additions. Hardness was greatly affected by hemp flour addition and approached 14.72 and 17.85 N after 14 days of storage for 30% and 50% substitutions, respectively. Springiness and cohesiveness decreased with hemp addition and storage time. The color difference of the hemp-enriched products compared to the control sample increased during storage. TPC increased due to the addition of hemp flour, whereas 14 compounds were identified. Based on property correlation, the hemp-enriched RDBP-tsoureki held its high-quality characteristics for 7 days of storage and contained a significant amount of bioactive compounds. PRACTICAL APPLICATION: Industrially produced, defatted hemp is a promising byproduct that can be used to nutritionally enhance baked goods. Modeling results can be used for the prediction of the properties that define product storage ability and also that the hemp-enriched, rich dough-baked Greek "tsoureki" could be produced while maintaining total phenolic content and antioxidant activity during 7 days of storage. These findings are expected to be used in the future in baked goods industry applications to produce goods with an improved nutritional profile.

Luminance Contrast Affects the Binocular Color Fusion Limit

ABSTRACT When the color difference between the images perceived by the left eye and the right eye exceeds a certain threshold, the binocular rivalry could be activated, which is the main cause of visual fatigue. This threshold is referred to as the binocular color fusion limit. Past studies on the quantitative measurement of the binocular color fusion limit were always performed by presenting the stimulus (varying in color, disparity, size, etc.) under a dark background. To investigate how the background luminance and the luminance contrast influence the binocular color fusion limit, a series of forced-choice psychophysical experiments were conducted in a three-dimensional display for three luminance levels of both the stimulus and background. Under each luminance level, the color fusion limit for the D50 chromaticity point was measured on four opposite color directions in the CIE 1976 u F ’v F ’ uniform color space. The results show an increment of color fusion limit as the stimulus-background luminance contrast increases.

Recovery of carotenoids as bioactive compounds from peach pomace by an eco-friendly ultrasound-assisted enzymatic extraction

AbstractThe industrial processing of fruits generates by-products. These by-products serve as a source of valuable bioactive compounds. In this study, carotenoid was extracted from peach pomace (PP) by using the ultrasound-assisted enzymatic extraction (UAEE), an eco-friendly method. The process conditions ensuring the highest carotenoid content and b* color value for UAEE were detected by response surface methodology (RSM). To demonstrate the effectiveness of the ultrasonic process, enzymatic extraction was carried out at the optimum point. Physicochemical (pH, titratable acidity, total soluble solids), color (L*, a*, b*, chroma value (ΔC) and color difference (ΔE), total phenolic compound (TPC) and antioxidant activity analyses (ABTS and FRAP) were carried. When the analysis results evaluated, the highest b* color parameter, TPC (761.10 mg gallic acid/L), ABTS (1933.33 mg Trolox/L) and FRAP (52.66 µmol Trolox/L) results of the extracts was observed with UAEE method. The study shows that ultrasound based upon the cavitation event was increased efficiency of enzymatic reaction with higher extraction yield and this provided in higher amounts of carotenoid and bioactive compounds. In other respects, when obtained carotenoid extracts are used in food formulations compatible with their acidic structure, they will contribute to protection of the product and minimizing color losses.

Multi-omics analyses provide insights into the genomic basis of differentiation among four sweet osmanthus groups.

Sweet osmanthus (Osmanthus fragrans) is famous in China for its flowers and contains four groups: Albus, Luteus, Aurantiacus, and Asiaticus. Understanding the relationships among these groups and the genetic mechanisms of flower color and aroma biosynthesis are of tremendous interest. In this study, we sequenced representative varieties from two of the four sweet osmanthus groups. Multi-omic and phylogenetic analyses of varieties from each of the four groups showed that Asiaticus split first within the species, followed by Aurantiacus and the sister groups Albus and Luteus. We show that the difference in flower color between Aurantiacus and the other three groups was caused by a 4-bp deletion in the promoter region of carotenoid cleavage dioxygenase 4 (OfCCD4) that leads to expression decrease. In addition, we identified 44 gene pairs exhibiting significant structural differences between the multi-seasonal flowering variety 'Rixianggui' in the Asiaticus group and other autumn flowering varieties. Through correlation analysis between intermediate products of aromatic components and gene expression, we identified eight genes associated with the linalool, α- and β-ionone biosynthesis pathways. Overall, our study offers valuable genetic resources for sweet osmanthus, while also providing genetic clues for improving the flower color and multi-season flowering of osmanthus and other flowers.

Light consistency correction for the liquid crystal tunable filter hyperspectral imaging system

In hyperspectral images, every pixel encompasses continuous spectral information. Compared with traditional colorimeters, using hyperspectral imaging systems (HIS) for fabric color measurement can result in obtaining richer color information. However, measuring fabric colors with liquid crystal tunable filter HIS can lead to challenges related to light consistency. In this paper, we adopted an innovative approach, integrating gradient boosted decision trees with a sliding window algorithm to develop a uniformity calibration model addressing the illumination uniformity issue. To address the consistency issues across various light sources, we further adopted a deep neural network (DNN) model to correct the reflectance measurements under different light sources. Subsequently, this model was merged with the uniformity calibration model to form a light-consistency correction model. Through calibration, we successfully reduced the color difference of the corrected samples from 3.636 to 0.854, an enhancement of 76.51%. This means that after calibration we can achieve consistency in fabric color measurements under nonuniform lighting and different light sources.

Nanolignin-containing cellulose nanofibrils (LCNF)-enabled multifunctional ratiometric fluorescent bio-nanocomposite films for food freshness monitoring

Herein, the nanolignin-containing cellulose nanofibrils (LCNF)-enabled ratiometric fluorescent bio-nanocomposite film is developed. Interestingly, the inclusion of LCNF in the cellulose-based film enhances the detecting performance of food freshness, such as high sensitivity to biogenic amines (BAs) (limit of detection (LOD) of up to 1.83 ppm) and ultrahigh discernible fluorescence color difference (ΔE = 113.11). The underlying mechanisms are the fluorescence resonance energy transfer (FRET), π - π interaction, and cation – π interaction between LCNF and fluorescein isothiocyanate (FITC), as well as the increased hydrophobicity due to lignin, which increases the interactions of amines with FITC. Its color stability (up to 28 days) and mechanical property (49.4 Mpa) are simultaneously improved. Furthermore, a smartphone based detecting platform is developed to achieve access to food safety. This work presents a novel technology, which can have a great potential in the field of food packaging and safety.

Use of chia (Salvia hispanica L.) seed mucilage powder as a stabilizer in the preparation of salep beverage

AbstractSalep, a traditional Turkish beverage, derives its name from its primary component: salep powder (SP), which is sourced from the tubers of certain orchid species. This study investigated various physicochemical attributes (including dry matter, protein content, pH, titration acidity, water activity, color, serum separation, and zeta potential), as well as rheological and sensory characteristics of salep beverages. These drinks were prepared by substituting SP with chia (Salvia hispanica L.) seed mucilage powder (MP) with different ratios (10%, 20%, 30%, and 40%). The substitution of SP with MP did not influence the dry matter and protein contents or the pH and acidity values of the drinks significantly (p &gt; .05). The inclusion of MP in the formulation of salep drinks resulted in a decrease in lightness (L*) and a* color values while increasing the b* color values. However, consumer perception, as indicated by color difference values (∆E*), showed no distinguishable difference between drinks containing MP and control drinks. Furthermore, higher ratios of MP led to increased apparent viscosity values in the drinks and effectively prevented or significantly reduced serum separation observed in control drinks (p &lt; .05). Remarkably, sensory evaluations revealed that substituting up to 30% of SP with MP did not negatively impact the overall sensory properties of the drinks (p &gt; .05), suggesting that MP could be recommended as a feasible alternative. This substitution has the potential to contribute to the conservation of orchid plants, the primary source of salep, while also offering cost‐saving benefits in the production of salep drinks.

Color stability of CAD-CAM hybrid ceramic materials following immersion in artificial saliva and wine.

To examine the color stability of 3D-printed and milled, interim, and definitive, restorative materials after immersion in artificial saliva and wine for 1, 3, and 6 months. The study used a 2 × 5 factorial design with 10 subgroups, including 2 immersion liquids (artificial saliva and wine) and 5 manufacturing technology and restorative material combinations (n = 10). Color measurements were taken using a contact-type digital spectrophotometer (CM-2600d Spectrophotometer; Konica Minolta Healthcare Americas Inc) before immersion and at 1 month (T1), 3 months (T3), and 6 months (T6) after immersion. The CIE2000 system was used to calculate quantitative measurements of color differences in ΔE00, and comparisons were made to the acceptability threshold (AT) and perceptibility threshold (PT). Repeated measures of ANOVA (α = 0.05) were used to compare differences in color changes between manufacturing technology/restorative material-immersion liquid combinations at T1, T3, and T6. To compare the effect of immersion liquid and time on the manufacturing technology/restorative material groups, the ΔE00 values were compared to the PT of 0.8 and the AT of 1.8. Wine caused significant color changes in ΔE00 values beyond the PT and AT values in all groups at all time intervals, except for the AT value of milled definitive crowns (hybrid nano-ceramic material). Wine immersion caused significant ΔE00 for all manufacturing technology/restorative material groups at all time intervals (1 month, 3 months, and 6 months) when compared to artificial saliva immersion (all p < 0.001). Upon exposure to artificial saliva, 80%-100% of samples from all groups remained within the acceptable and perceptible color change thresholds. The wine had significant chromogenic effects on all tested restorative materials, however, the milled definitive crowns (hybrid nano-ceramic material) showed the greatest color stability. For patients with heavy wine consumption, 3D-printed definitive crowns (hybrid ceramic-filled material) may show discoloration exceeding acceptable and perceptible color change limits.

Development of plant‐based burger patties with pea protein isolate and barnyard millet flour and its storage stability in aerobic and vacuum packaging

AbstractThere is an increasing demand for plant‐based burger patties owing to the health and sustainability issues raised from the consumption of meat. This study aimed to develop plant‐based burger patties from pea protein isolates (PPIs) and barnyard millet flour (BMF) through high‐moisture extrusion cooking. The extrudates for plant‐based burger patties were developed with a blend ratio of 90:10 PPIs:BMF with different screw speeds ranging from 40 to 120 rpm. The extrudates produced with different screw speeds were analyzed, followed by the analysis of the plant‐based burger patties. Commercial plant‐based burger patties were used as a control. The optimized plant‐based burger patties were then stored in aerobic or vacuum packaging for 12 days under refrigerated condition and analyzed. The optimized extrudates produced using screw speed of 80 rpm displayed moderate water absorption index (3.33%), high hardness (4143–4390 g), and high adhesion (0.47 mJ). The plant‐based burger patties produced using the optimized extrudates had 2006–2608‐g hardness, 0.17 cohesiveness, and 6.70% cooking loss. In comparison to aerobic packaging, the plant‐based burger patties stored in vacuum packaging demonstrated lower cooking loss (8.46%), moisture content (18.03%), total color difference (3.02), and total plate count (8.65 log10 cfu/g) after 12 days of refrigerated storage. The protein content of plant‐based burger patties was not affected throughout the refrigerated storage. This shows the potential of PPIs and BMF mixtures as meat analogue ingredients and the suitability of vacuum packaging for the storage of plant‐based meat.

Preparation of Highly Crystalline Nano Ca(OH)2 and Its Comparative Assessment with Commonly Used Materials for the Protection of Wall Paintings

Preparation of Highly Crystalline Nano Ca(OH)₂ and Its Comparative Assessment with Commonly Used Materials for the Protection of Wall Paintings

Color matching of bicomponent (PET/PTT) filaments with high performances using genetic algorithm

In recent years, a great interest has focused on the use of bicomponent filaments in several high-performance textile articles such as swimwear, sportswear and even high-quality denim. To dye fabrics containing these filaments, it is necessary to establish appropriate dye recipes allowing to obtain desired shades. In this article, we developed a genetic algorithm to optimize the color matching step of these bicomponent filaments, especially (PET/PTT) filaments. Three disperse dyes with different molecular weights were used for dyeing. The objective is to reproduce the reference color by choosing the appropriate disperse dyes among the available dyestuffs and their corresponding quantities to use on the mixture. For modeling, two sets of parameters (lied to the color formulation problem and the genetic algorithm), the objective function as well as the different stages of the algorithm were defined and described. In addition, different techniques of selection and mutation were applied and evaluated. The optimization criterion is to reduce the CMC color difference between the desired reference colors and the colors proposed by the algorithm. The developed algorithm showed good performances with very small color differences. The results indicate that the roulette wheel selection technique outperforms both rank and uniform selection methods. Moreover, employing a simple mutation strategy yields favorable outcomes with CMC color differences all lower than 1.

Sorption-Based Removal Techniques for Microplastic Contamination of Tap Water

This study investigates the presence of microplastics in tap drinking water and evaluates the efficacy of various sorbents for their removal in the context of Kazakhstan’s water treatment system. Water samples taken in the cities of Kokshetau and Krasny Yar (Akmola region) were analyzed. Microplastics were detected in all samples, with concentrations ranging from 2.0 × 10−2 to 6.0 × 10−2 particles/dm3, predominantly in fiber form (74.1%). Outdated technologies and non-compliance with treatment regimens contribute to poor water quality, including high turbidity (87% of samples), color deviations (40% of samples), and acidity issues (20% of samples). To address these challenges, the study examined the sorption efficiency of different sorbents, with results indicating high retention rates (82.7–97.8%) for microplastic particles. Notably, aliphatic structures like PE and PP exhibited higher retention than PET. Among the sorbents tested, the synthesized carbon sorption material (CSM) demonstrated the highest efficiency in both microplastic retention and improvement in water quality parameters, making it a promising option for water treatment facilities and household filters.

Resin infiltration versus fluoride varnish for visual improvement of white spot lesions during multibracket treatment. A randomized-controlled clinical trial

AimsThis study aimed to evaluate the visual improvement of resin infiltration of white spot lesions (WSL) during orthodontic treatment with the multibracket appliance (MBA) compared to fluoride varnish.MethodsPatients aged 12–17 years with at least one WSL with an International Caries Detection and Assessment System (ICDAS) score of 1–2 during an active MBA treatment were included and randomized to receive either resin infiltration (Icon) or fluoride application (Flairesse). Standardized digital images were obtained before, one-day, one-week, one-month, three-months and six-months after treatment using a DSLR camera and a matching polarization filter. A grey reference card was used for color standardization. A Matlab routine was used to measure the color difference between adjacent healthy enamel and treated WSL. The independent-samples t-test was used for intergroup and paired-samples t-test for intragroup comparison.ResultsImages of 116 teeth from 36 patients were analyzed. The ΔE for the “Icon” treated WSL was smaller (T1ICON = 5.0 ± 1.4) than in the fluoride group (T1Fluoride = 8.4 ± 3.2). Caries infiltration significantly improved the aesthetic appearance of WSL (p < 0.001), which remained satisfactory at six months (T5ICON = 5.2 ± 1.6).ConclusionWSL infiltration management during orthodontic treatment was superior to topical fluoridation in not only arresting the enamel lesions but also significantly improving the aesthetic appearance of demineralized regions around the brackets.Clinical relevanceWSL treatment in orthodontic patients is usually initiated after debonding. Research has shown that the earlier WSL is treated, the better the aesthetic outcome. There is limited data on the efficacy of resin infiltration of WSL during orthodontic treatment.

Physicochemical characterisation and impact of Gryllus bimaculatus addition on gluten‐free flour blends

SummaryGryllus bimaculatus (field cricket) powder is a prospect in enriching gluten‐free food products' protein and mineral contents. However, the technological impacts of replacing common gluten‐free cereal flours with G. bimaculatus powder are still incipient. This study aimed to characterise nutritional composition, particle morphology, and particle size distribution of G. bimaculatus powder and the gluten‐free flours (maize, rice, finger millet and proso millet). Additionally, it investigated the effects of substituting these gluten‐free flours with 5%, 10%, 15% and 20% G. bimaculatus powder on proximate composition, hydration and colour properties. G. bimaculatus powder showed significantly (P ≤ 0.05) high protein (44.8 g/100 g) content and essential minerals such as zinc (208.5 mg/kg) and iron (132.2 mg/kg). Micrographs of G. bimaculatus powder revealed compact and heterogenous particles while the flours' particles varied in sizes, and the starch granules had different shapes, sizes and arrangements. Flour particles exhibited bi‐and trimodal size distributions ranging from 1.5 μm to 1100 μm with minor peaks preceding major peaks. Finger millet flour had a greater span of 4.12, while proso millet flour had a lower span of 1.97. Particle size correlated negatively with water absorption capacity (WAC) (r = −0.938) and oil absorption capacity (OAC) (r = −0.955), respectively. G. bimaculatus powder addition significantly increased (P ≤ 0.05) fat, protein and fibre contents, decreased (P ≤ 0.05) nitrogen‐free extracts, but had no effect on ash content. Hydration properties differed significantly (P ≤ 0.05) except for WAC in proso millet blends. Samples exhibited significantly higher (P ≤ 0.05) WAC than OAC in exception of G. bimaculatus powder and showed no emulsifying activities. Addition of G. bimaculatus powder significantly (P ≤ 0.05) increased colour differences, reduced redness (a*), yellowness (b*) and lightness. The use of G. bimaculatus powder demonstrates the potential to enhance the nutritional properties and modify the colour and hydration of gluten‐free flours in the development of novel gluten‐free foods.

Characterization of nanocomposite films based on tomato seed mucilage, gelatin and TiO2 nanoparticles

The aim of the present research was to investigate the interaction effect of incorporating titanium dioxide (TiO2) (0 %, 0.5 %, and 1 %) nanoparticles and manipulating the proportion of tomato seed mucilage (TSM) and gelatin (Ge) (1: 0, 0.33:0.67, 0.67:0.33, and 0:1) on the physical, mechanical, and microbial characteristics of the film. The findings indicated that the incorporation of TiO2 engendered an augmentation in the surface roughness of the film and an elevation in the film's thickness. The mechanical evaluation results revealed that the incorporation of TiO2 into the TSM-Ge films significantly enhanced (p˂0.05) the tensile strength (TS), (up to 300 %), an elevation of Young's modulus, while concurrently leading to a reduction in the elongation at break (EB). The incorporation of TiO2 resulted in a significant enhancement in various properties of the film (p˂0.05), including opacity, contact angle, oxygen permeability (OP), water vapor permeability (WVP), moisture absorption, moisture content, solubility, and swelling. The rise in the proportion of TSM resulted in a concomitant increase in the color differences (ΔE), and yellowness index (YI). Conversely, there was a decrease in the lightness (L*) and the whiteness index (WI). Additionally, an increase was found in opacity, solubility, moisture content, WVP, OP, swelling, and moisture absorption. It was observed that films without TiO2 exhibited no inhibitory effect. However, upon augmenting the concentration of TiO2 to 1 %, notable inhibitory and lethal effects were observed against various microorganisms, including Staphylococcus aureus, Escherichia coli, Aspergillus niger, and Candida glabrata. The results showed that the TSM-Ge composite film containing TiO2, exhibited potential as a viable choice for food packaging susceptible to microbial spoilage.

Experimental performance analysis of an infrared heating system for continuous applications of drying

One feasible approach for enhancing material quality and expediting the dehydrating procedure is using infrared radiation to provide heat. The impact of infrared power (0.130–0.341 W/cm2), airflow (0.5–1.5 m/s), and slice thickness (2–6 mm) on mass transfer, drying kinetics, colour, shrinkage, and rehydration ratio conditions. During the process, the dried samples' initial moisture content of 86.7 % was decreased to 11 % (w.b.). Eleven statistical factors were used to compare eleven alternative mathematical models. The results of regression analysis indicated that the Midilli et al. model best describes the drying behaviour in both techniques. The outcomes exhibited that the drying period rose at airflow and thickness but decreased with intensity. While the shrinkage ratio increased and declined with air velocity, the rehydration ratio grew and dropped with increasing infrared radiation intensity and airflow. As the intensity and airflow increased, there was a noticeable increase in the overall colour difference between slices of fresh and dry apples. The outcomes of this investigation will offer a further understanding of the ideal drying settings to create apple slices for snacking or other culinary purposes.

Botanical composition of pollen collected by Apis mellifera L. from Uludağ, northwest Türkiye

In recent years, the value of bee pollen has been recognised with the commercial value increasing. Determing the plant taxa that bees prefer as pollen sources and the floristic characteristics of the region is important for hive management and productivity. In this study, the botanical composition of bee pollen collected by Apis mellifera L. on the southern slopes of Uludağ (Bursa, Türkiye) was examined and the plant composition of the region, which is important for beekeeping, was evaluated. During the 2021 beekeeping period (between April and August), pollen loads were collected every two weeks. Colour differences of pollen loads were used to determine the botanical character of pollen samples. According to the data obtained from the analysis of pollen samples, 51 plant taxa belonging to 30 families visited by Apis mellifera L. were identified. Fabaceae (21.06%), Asteraceae (12.73%), Rosaceae (11.97%), and Brassicaceae (11.50%) were found to be the families containing the most preferred plants by honey bees. Herbaceous plants were visited by honey bees to collect pollen at the highest frequency of 77.60%, trees at 10.22%, and shrubs at 9.51% during the season. Tree forms were visited at a frequency of 5.25% in the second period of May, herbaceous forms were visited at a frequency of 20.50% in the first period of June, and shrub forms were visited at a frequency of 2.67% in the second period of June. These data demonstrate that the region has abundant resources for beekeeping, which contributes to the protection of the ecosystem and the economy.