Color Properties Research Articles

CHANGES IN WOOD QUALITY OF BETULA ERMANII LOGS BY HEATING TREATMENT

Logs of Betula ermaniiCham. were heated at a temperature inside the logs of 80°C for different heating durations of 0, 20, 40, and 60 h using a laboratory oven. After heating treatment, several wood qualities were examined, including residual stresses, moisture content, wood color, and physical and mechanical properties. The effects of the heating treatment duration on wood quality were analyzed using linear mixed-effect modeling. The developed models revealed that heating treatment affected residual stresses and wood color but not mechanical properties. The obtained results also suggest that a heating treatment duration of 20 h is sufficient to reduce residual stresses in B. ermaniilogs without reducing the physical and mechanical properties of wood.

Shelf-Life Extension and Quality Changes of Fresh-Cut Apple via Sago and Soy-Oil-Based Edible Coatings

In-demand fresh-cut fruits are highly perishable and require shelf stability. Starch, such as sago, is a naturally available polysaccharide with good gas barrier properties. The study aimed to develop an edible coating and examine the effect of its application on the quality parameters of fresh-cut apples. The coating solution was prepared with sago and soy oil in concentrations of 3, 4, and 5% and 0, 0.25, and 0.50%, respectively. Lecithin (0.50%) was used as an emulsifier and glycerol (1.5%) as a plasticizer. Coated fresh-cut apples were evaluated for physicochemical properties (TSS, pH, non-enzymatic browning index, moisture content, weight loss, headspace gas, and color attributes) during a 12-day shelf-life study at 4 °C. Sensory analysis was also performed to assess consumer acceptability, and microbial analysis to investigate its inhibiting effect against yeast and mold. Compared to the control, developed coatings reduced browning, respiration rate, moisture, weight loss, and microbial load in fresh-cut apples. The study indicates that the blend of 5% sago and 0.5% soy oil produced the best coatings which were most effective for retaining the original quality attributes and in extending the shelf life of apple slices for 12 days in storage at 4 °C.

The Impact of Modeling Liquids on Surface Roughness and Color Properties of Bulkfill Resin Composites After Simulated Tooth Brushing: An in Vitro Study. Part I.

To evaluate the effect of different modeling agents on color changes, surface roughness, and translucency parameters over time in Bulkfill resin composites. Sixty specimens were prepared using three Bulkfill resin composites (Tetric N-Ceram Bulkfill, Filtek One Bulkfill and Opus Bulkfill) and three modeling agents (Wetting Resin, Optibond FL and Ambar APS). All specimens were subjected to a simulated tooth-brushing (Baseline, 50.000 cycles, 100.000 cycles), and surface roughness was measured at each interval. Surface topography was evaluated. The translucency parameter and color changes were assessed after 24-h, 7-, 14- and 30-day immersion in water, wine, and coffee. Data was analyzed using ANOVA and Bonferroni test. All specimens increased roughness after simulated tooth-brushing (p < 0.05). Wetting Resin decreased roughness on Tetric N-Ceram Bulkfill (p < 0.05). The translucency parameter remained unaltered for all groups. All groups changed color after 30-days of immersion in wine and coffee (p < 0.05). Ambar APS and Wetting Resin on Tetric N-Ceram Bulkfill showed higher color changes when immersed in coffee (p < 0.05). The use of modeling agents does not jeopardize translucency properties but may affect surface roughness and color properties of Bulkfill resin composites depending on their composition. The findings of this study suggest that surface roughness and color properties are affected by the differences in the composition between modeling agents and Bulkfill resins composites.

Research of coloristic properties of textile materials dyed with natural dyestuff

The development of an environmentally friendly technology for dyeing textile materials for various purposes implies the modification of technological processes by using less harmful consumables, namely, dyes of plant origin. Dyes of plant origin have biological decomposability and the most friendly to human nature, and many of them also have a complex of antibacterial and medicinal properties. The purpose of this work is to study the colorimetric properties and develop mathematical models of the obtained dyes based on natural herbs. Extracts of dyes for dyeing textile materials are obtained from the peel of onions, walnut shell, tansy and hypericum with the addition of the following modifying components: aluminum-potassium alum or copper sulfate. The study of the coloristic properties of the obtained dyes was carried out using the Konica Minolta CM-3600d device in the color coordinates 360-700 nm. The results of the study showed the high efficiency of the use of modifying additives in the composition of dyes on the quality of coloring of textile materials. Based on the results of coloristic studies, regression equations and mathematical models describing the effects of staining depth and color reflection on the intensity of tissue coloring are constructed. Due to the active extraction of natural dyes and expanded color shades, the introduction of natural dyes into the textile industry is an urgent task. The introduction of developed natural dyes with modifying additives will improve the hygienic properties of products and increase the environmental friendliness of the finishing process.

Modification of protein concentrate from carioca bean (Phaseolus vulgaris L.) by dynamic high-pressure technology: Structural and techno-functional properties

Bean protein has emerged as a promising alternative for the food industry. To explore its potential applications, this study aims to investigate the effects of dynamic high-pressure (DHP) on the structural, techno-functional, and color properties of carioca bean protein concentrate (CBPC). CBPCs were processed at 50, 100, and 180 MPa for a single cycle. The results revealed that DHP in different levels induced alterations in CBPC protein structure, which consequently affected its techno-functional properties. Surface hydrophobicity (H0), intrinsic fluorescence, and Fourier transform infrared spectroscopy analyses confirmed that the protein underwent modification due to pressure or mechanical forces generated during treatment. Treatment at 180 MPa exposed hydrophobic groups of the protein, leading to an increase in H0. The samples processed at this pressure exhibited higher solubility, foaming capacity (FC), and emulsifying properties than the untreated CBPC. The solubility of non-processed CBPC (67 %) increased with increasing pressure (68 % to 79 %). FC improved from 79 % to 87 % likely due to faster protein adsorption at the air-water interface, as a result of its higher H0. Emulsion properties also enhanced after the DHP, probably due to the increased solubility and H0. Additionally, all CBPC samples maintained a white appearance with low-coloring components, making them visually appealing compared to other pulse proteins. The findings suggest that DHP treatment is an effective technique for enhancing the techno-functional properties of CBPC, expanding its application as an ingredient in food systems.

A Study of Color Fixation Agents in Secondary Alcohol Ethoxylate-Based Reverse Micellar Cotton Dyeing System with Reactive Dyes

ABSTRACT Influence of color fixation agent (CFA) and dyebath pH in secondary alcohol ethoxylate (SAE)-based reverse micellar dyeing system of cotton with reactive dyes was investigated and compared with water-based dyeing system using different alkali (i.e. CFA) such as: (i) sodium bicarbonate (NaHCO3), (ii) sodium carbonate (Na2CO3) and (iii) sodium hydroxide (NaOH). The color, tensile strength, fastness and surface morphological properties of dyed samples were examined. Experimental results showed that samples dyed with Na2CO3 can achieve the highest color yield, followed by NaHCO3 and NaOH in both water-based and reverse micellar dyeing system. The color yield and reflectance percentage of the dyed cotton samples were found to be closely related to the dyebath pH value. Relative unlevelness indices (RUI) also reflected that cotton samples dyed with NaOH in reverse micellar dyeing system have a higher chance of color unlevelness when compared with NaHCO3 and Na2CO3. Tensile strength results affirm that higher alkalinity of dyebath could cause higher strength loss to the colored cotton samples. Both cotton samples dyed by water and SAE approach showed good to excellent color fastness properties while scanning electron microscopic (SEM) images exhibit that the use of different alkalis may cause some damage to the cotton fiber.

Effects of Aging in Wood Casks on Anthocyanins Compositions, Volatile Compounds, Colorimetric Properties, and Sensory Profile of Jerez Vinegars

The Jerez (Sherry) vinegars, including Vinagre de Jerez, Reserva, and Gran Reserva, are crafted from Sherry wines and are protected under the Denomination of Origin in Spain. The aim of this study was to (i) characterize the physicochemical properties and composition; (ii) investigate the impact of the aging process on color properties, phenolics, volatile compounds, and sensorial profiles; and (iii) find a marker for tracing the authenticity of non-aged (Apto) and aged Jerez vinegars. The phenolic components were identified through LC-MS/MS, whereas the volatile compounds were examined using the GC-MS/MS technique. As the aging progressed, a decrease was observed in the levels of flavonol and phenolic acids, with anthocyanin components being undetectable in non-aged and aged samples. In the Gran Reserva variety, 2-methylbutyl acetate, acetic acid, and ethanol emerged as the predominant volatile substances. The presence of oaklactone and ethyl butanoate components served as marker substances to authenticate the Gran Reserva. Additionally, alterations in color properties were noted, marked by a decrease in yellow content and an increase in the red component depending on aging. Furthermore, novel sensory descriptors, such as vanilla, clove, woody, and nutty notes, and winy character emerged in the samples with prolonged aging.

Quality of fermented pumpkin beverages under different fermentation conditions by Lactobacillus plantarumFNCC 020

SummaryDevelopment of health‐promoting natural products has received importance, and fermented pumpkin can be a viable option, mainly regarding its carotenoid contents. This study aimed to investigate the quality of fermented pumpkin beverages (FPB) under various fermentation conditions (control, T1 = 30 °C, 12 h; T2 = 30 °C, 18 h; T3 = 30 °C, 24 h; T4 = 40 °C, 12 h; T5 = 40 °C, 18 h; T6 = 40 °C, 24 h) by Lactobacillus plantarum. Cell count of lactic acid bacteria, pH, chemical quality (soluble solid, acidity, total sugar, total phenolic content, total flavonoid content, and antioxidant activity), carotenoid contents, and colour attributes (h*, chroma, L*, and yellowing index) of FPB samples were studied. As a result, LAB fermentation significantly affected acidity and total sugar of FPB samples, while it did not change pH and soluble solids significantly. Besides, carotenoid contents and colour attributes of FPB were not different during fermentation, indicating that L. plantarum fermentation retained carotenoids and maintained physical appearances. Regarding sugars and organic acids, their quantity changed due to fermentation and lactic acids increased greatly up to three times higher than control after 24 h of fermentation at 30 °C. Moreover, fermentation by L. plantarum improved total phenolic content, total flavonoid content, and antioxidant activity, and these may recommend FPB as a potential functional product.

Advancing plant-based meat analogs: Composite blend of pulse protein reinforcing structure with fibrous mushroom, jackfruit seed powder and carboxymethyl cellulose.

In this study, Indian pulse proteins from cowpeas, yellow peas, green gram, and horse gram were used to create plant-based meatball analogs. The nutritional composition, molecular functional groups, color, and texture of meatball analogs T1, T2, and T3 and mutton meatballs were thoroughly analyzed. T1 had highest protein (51%) compared to control (19%), T2 (45%), and T3 (36%), but fiber content (1.26%) was less in T1 compared to control (2.86%), T2 (3.33%), and T3 (3.49%). The more is fibrous raw materials; lower will be the hardness of meat analogs. T1 had consistent fracturability, hardness, cohesiveness, and adhesiveness, and was superior in springiness, gumminess, resilience, and chewiness compared to T2, T3, and control. Sensory evaluation results reported that T1 was more consistent with control sample in terms of color, texture, juiciness, and overall acceptability and no significant difference was reported among the two (p > .05). The L* and b* values of T1 were more consistent with control compared to other two. Potato starch, salt, spice mix, coriander leaves, beet root pulp, jackfruit seed powder, rose water, carboxy methyl cellulose and rehydrated mushrooms showed a positive impact on sensory and textural attributes. The Fourier transform infrared (FTIR) spectra revealed that the protein fractions were not affected by the processing conditions. FTIR results confirm the presence of secondary structural components such as α-helix, β-sheet, and β-turn. The interaction between the starchy fibrous material and protein fractions were identified clearly via FTIR. The T1 meat analog was superior in terms of color, organoleptic and textural properties compared to T2 and T3 and more close to mutton meatballs. These results will open up the new horizons in this area and pave the way for the large production and marketing of plant based meat analogs, which will reduces the health and sustainable raising issues from consumption of mutton meat.

Comparison of the quality of yoghurt produced from milk containing A1 and A2 β-casein

Abstract A2 milk, characterised by the presence of only the A2 β-casein genotype, has recently been of great interest due to its potential health benefits, which are the subject of intensive scientific research. From the dairy industry standpoint, it is crucial to ascertain its functional and technological attributes. The objective of this study was to compare two types of yoghurt (A1 and A2 yoghurts), produced respectively from cows’ milk containing exclusively β-casein (β-CN) A1 (A1/A1) or A2 (A2/A2) genotypes, in terms of basic chemical composition, protein profile, amino acid composition, antioxidant capacity, sensory quality, acidity, instrumental texture and colour profiles, as well as rheological characteristics. The obtained results indicate that the β-CN polymorphism had no significant impact on the basic chemical composition, acidity, DPPH radical scavenging activity, ferric reducing antioxidant power (FRAP) or colour properties of the yoghurts. Nonetheless, the β-CN genotype did affect the textural, rheological, and sensory qualities of the acidic gels, with A2 yoghurt yielding gels exhibiting higher hardness, gumminess, improved consistency and viscosity, and overall sensory quality compared to the corresponding A1 treatment. These results indicate that A2 milk serves as a good raw material for fermented milk production, warranting further investigation.

Utilization and Effect of Apple Pomace Powder on Quality Characteristics of Turkey Sausages.

The present study was conducted to develop turkey sausages by incorporating freeze-dried apple pomace (FDAP) at 3, 5, and 8% by replacing turkey breast meat. Three sausage formulations and the control of turkey sausages were subjected to physicochemical properties: proximate content, water-holding capacity (WHC), cooking yield, pH, color, textural parameters, antioxidant activity, and microbiological and sensory properties. The parameters were analyzed during storage from days 0 to 7. The addition of FDAP to turkey sausages resulted in a significant (p ≤ 0.05) decrease in moisture and protein contents, whereas no significant difference was found in fat and ash contents. The increased incorporation of FDAP resulted in decreased pH, cooking loss, lightness, redness, and yellowness in turkey sausages, whereas an increase in total phenolic content, fiber content, ABTS, and DPPH values was observed. FDAP, as a low-cost source of valuable phenolic content, strongly inhibited microorganism growth during the storage of turkey sausages. The sensory scores of turkey sausages containing 3% FDAP for other sensory traits, such as flavor, texture, juiciness, tenderness, and overall acceptability, were comparable to those of the control. Scores for sensory attributes declined significantly with a further increase in FDAP in turkey sausages. It is concluded that turkey sausages with very good acceptability can be prepared by incorporating freeze-dried apple pomace each at a 3% level.

Probing the structural stability of R-phycocyanin under pressure.

The red macroalgae Porphyra, commonly known as Nori, is widely used as food around the world due to its high nutrient content, including the significant abundance of colored phycobiliproteins (PBPs). Among these, R-phycocyanin (R-PC) stands out for its vibrant purple color and numerous bioactive properties, making it a valuable protein for the food industry. However, R-PC's limited thermal stability necessitates alternative processing methods to preserve its color and bioactive properties. Our study aimed to investigate the in-situ stability of oligomeric R-PC under high pressure (HP) conditions (up to 4000 bar) using a combination of absorption, fluorescence, and small-angle X-ray scattering (SAXS) techniques. The unfolding of R-PC is a multiphase process. Initially, low pressure induces conformational changes in the R-PC oligomeric form (trimers). As pressure increases above 1600 bar, these trimers dissociate into monomers, and at pressures above 3000 bar, the subunits begin to unfold. When returned to atmospheric pressure, R-PC partially refolds, retaining 50% of its original color absorbance. In contrast, heat treatment causes irreversible and detrimental effects on R-PC color, highlighting the advantages of HP treatment in preserving both the color and bioactive properties of R-PC compared to heat treatment.

Effects of Harvest Time on Medicinal Qualities of Hemp

Harvest time impacts the physicochemical properties of hemp. This study investigated the relationship between harvest time on growth parameters, physiological parameter, and color, in addition to Cannabidiol (CBD), Tetrahydrocannabinol (THC) and Cannabigerol (CBG) concentrations. Siskiyou cannabis was harvested at 5 different stages after flowering 50% at week five to week nine. The rational explanation for stages on growth parameters, physiological parameters, color, and total physiochemical properties was found, while total color changes ranged from brightness (L*) decreased gradually from 66.06 at 5 weeks to a minimum of 16.14 at 9 weeks of flowering. On the contrary, the redness (a*) and yellowness (b*) increased from –0.65 and 8.95 at 5 weeks to their peak values of 19.99 and 34.24 at 9 weeks, respectively. The hue also decreased from 110.03 at 5 weeks to a minimum of 80.14 at 9 weeks, with samples being significantly (p &lt;0.05) different. Tetrahydrocannabinol (THC) was higher than 1 % at week 5, which was lower than their Cannabidiol (CBD) concentrations, reaching 14.35% at week 8. Cannabigerol (CBG) in dried samples reached 2.01% at week 7. The average dry weight of inflorescence per plant peaked at 36.75 g in week 8 and week 9 respectively. Significant differences in Crop Growth Rate (CGR) were noted across the harvesting periods, notably 17.13 and 16.70 g cm⁻² day⁻¹ at weeks 8 and 9, respectively, representing the highest dry weight accumulation per unit area. This increase in dry weight accumulation indicates higher efficiency. Finally, the Harvest Index (HI) showed notable discrepancies among the post-flowering harvesting times, with the greatest total dry weight observed at 0.357 and 0.345 at weeks 8 and 9, respectively. These findings could be of industrial relevance for improving post-harvest processes while maintaining the quality of this regulated crop.

Sensory And Physical Characteristics Of Burger Made From Different Percentages Of Spent Hens Meat

An experiment to study the Sensory and physical characteristics of burger made from different percentages of spent hens meat. The experiment included five treatments in which spent hens meat was introduced in different proportions to the beef burger mixture. The proportions of chicken and beef meat in the burger meat mixture were as T1 beef 100% + 0% spent hens meat . T2 beef 75% + 25 % spent hens meat. T3 beef 50 % + 50 % spent hens meat. T4 beef 25 %+ 75 % spent hens meat .T5 beef 0% + 100 % spent hens meat. the experiment was conducted in the poultry laboratory of the College of Agriculture - Wasit University . To conduct the research, beef and spent hens meat were purchased from local markets in the city of Kut after slaughter and cooling. The burger was cooked by hot air tablets at a temperature of 220 degrees Celsius for a period of 24 minutes. Sensory evaluation scores were determined for the characteristics of flavor, tenderness, juiciness, general acceptability, shape, appearance color, and structure, the sensory and physical properties of a burger made from different proportions of beef and spent hens meat. The results showed that adding spent hens meat can significantly improve the flavor, tenderness and juiciness of the burger. The sample containing an equal proportion of aged beef and chicken meat (50/50) was the most balanced in the properties studied and had the highest overall acceptance

Optimization of the pumpkin pectin paste production process

Taking into account the mentioned advantages, the use of vegetable and fruit pastes with increased pectin content has great potential in therapeutic and preventive nutrition. They not only contribute to the removal of radionuclides, heavy metals and toxins from the body but also provide additional enrichment of the body with a complex of natural vitamins, tannins and sugars. These natural substances help to improve the work of the gastrointestinal tract, increase the general tone of the body and help strengthen the immune system. Optimized technological production processes, in particular the hydromodule of hydrolysis of raw materials, correctly selected temperature regimes and evaporation methods that ensure maximum efficiency of pectin extraction from raw materials. This makes it possible to achieve high quality of the finished product with full preservation of the beneficial properties of pectin substances. Modern technological methods guarantee the preservation of the maximum number of active components, which makes the product even more valuable for consumers. For the production of pectin pastes, Gleisdorfer Olkurbis, Hamlet, Pivdenny, Miranda and Dana Styrian Bare-seeded pumpkins were selected. The hydrolysis process was carried out using lactic acid and whey, which contributed to a faster process and acted as preservatives. According to the results of experimental studies, rational hydrolysis conditions were established: hydro modulus (1:14–1:17), concentration of hydrolyzers, temperature regime, hydrolysis time, and evaporation method. The evaluation of the product included the analysis of dry matter content, colour, pectin content and gel-forming properties. According to the results of the experiments, it was determined that the rational conditions for the hydrolysis of pumpkin raw materials are a temperature within 80°C, a duration of the process of 65 minutes and a hydromodule of 15–16. Rational conditions for evaporation in a vacuum are established, which allow obtaining high-quality pectin paste with a pectin content of 1.5% and a dry matter content within 70%. A specialized technology for the production of pectin pastes from pumpkin and other vegetable raw materials has been developed, which allows you to effectively preserve the natural properties and nutrients characteristic of local fruits and vegetables. Technological and hardware-technological production schemes have been developed, which will contribute to the organization of production in the areas where raw materials are grown, reducing transportation costs and contributing to regions' sustainable development. Localization of production contributes to the creation of new jobs and support of the local economy Thus, the use of vegetable and fruit pastes with increased pectin content has a great potential for strengthening the health of the population. They are a rich source of natural vitamins and microelements, which contribute to the improvement of the general condition of the body, increase immunity and protect against harmful effects of the environment. The growing demand for natural and healthy food products makes pectin pastes a promising direction for investment and development of new technologies in the food industry.

Impacts on color properties of textile fabric following repetitive utilization of electro-coagulated dyeing wastewater

In the textile industry, the process of washing off dyes requires a substantial amount of water, leading to the generation of heavily polluted wastewater. This study assessed the viability of electrocoagulation (EC) treatment for degradation of reactive orange 84 dye in wash-off liquor and its repetitive utilization in the same process by using a laboratory-scale experimental setup. Optimal operational factors, including electrolysis time, pH and applied current were determined through experimentation, resulting in a maximum color removal efficiency of 99 %. This efficiency was achieved at reaction time of 10 min, pH 7.5 and a current 1.0 A. Evaluation of fabric quality, considering color difference and wash fastness properties, indicated that the color difference values for dyed fabric samples over five repetitive reuses fell within an industrially acceptable range (ΔEcmc < 1). Wash fastness properties remained comparable to conventionally washed fabric samples, with negligible differences in color strength (K/S) values. Despite an escalation in pH, COD, TDS, and turbidity level after each reuse, the overall quality of dyeing was not compromised. This work pioneers the integration of iron and aluminum electrocoagulation in practical conditions, demonstrating enhanced contaminant removal efficiency, promoting water reuse in the textile industry, and enhancing environmental sustainability.

Storage Stability and Sensory Properties of Raha Sweet Colored with Crude and Purified Red Grape Anthocyanins and Synthetic Food Colorant.

Anthocyanins (ANCs) are water-soluble pigments that are useful as nutraceuticals due to their health benefits. This study was performed to evaluate the storage stability of purified and crude red grape ANCs in Raha Sweet (RS) during storage and to evaluate its sensory properties. ANCs were extracted from red grape pomace and purified with a macroporous resin. RS was prepared and colored with a synthetic food dye, Carmoisine (control), and ANCs (crude and purified). Pigments were extracted from RS weekly for a period of seven weeks and the absorbance was read spectrophotometrically. RS colored with ANCs was evaluated for its color and other sensory properties against another RS colored with the control. Results showed that the degradation of ANCs in RS followed the first-order reaction model, unlike the control, which showed no degradation during storage. The half-life of crude ANCs was three times higher than that of the purified ones, and RS colored with ANCs received a significantly (p < 0.05) lower score for color than that of RS colored with the control. ANCs could provide the food industry with a natural alternative to synthetic dyes to color foods with high sugar content that are stored for a short period of time.

Improving Cuticle Thickness and Quality Traits in Table Grape cv. 'Italia' Using Pre-Harvest Treatments.

Table grape viticulture, due to the impact of climate change, will have to face many challenges in the coming decades, including resistance to pathogens and physiological disorders. Our attention was focused on fruit cracking due to its ubiquitous presence in several species. This study explores the effects of three different treatments on the epidermis and cuticle of table grape berries by evaluating the impact of the girdling technique on various fruit quality parameters, including cuticle thickness, sugar content, acidity, color, bunch weight, and rheological properties. The treatments were (1) calcium chloride (CaCl2), (2) calcium chloride + salicylic acid (CaCl2 + SA), and (3) calcium chloride + Ascophyllum nodosum (CaCl2 + AN), with and without girdling, plus an untreated control. This research was conducted over the 2021-2022 growing season in a commercial vineyard in Licodia Eubea, Sicily, Italy. The results indicate significant variations in cuticle thickness and other qualitative traits throughout the growth and ripening phases, with notable differences depending on the treatment used. This study's findings suggest that specific treatments can influence the structural integrity of the grape cuticle, potentially impacting the fruit's susceptibility to cracking and overall marketability. The findings provide valuable insights into the role of chemical treatments and cultural techniques in enhancing fruit quality and resistance to environmental stresses in table grape cultivation.

Thermoforming Vacuum Packaging Influences Fresh Pork Loin Chop Characteristics.

The storage duration of fresh meat products is a contributing factor leading to increased waste and loss at the retail counter. Losses of fresh pork can be linked to packaging methods that do not protect the attributes of color, taste, and odors consumers use in determining wholesome meat. Boneless pork loins (N = 63) were fabricated into 2.54-cm-thick chops and assigned to one of three vacuum treatments (VacA, VacB, VacC) or a fourth polyvinyl chloride overwrap (PVC) treatment to assess objective fresh color, cook loss, Warner-Bratzler shear force (WBSF), and lipid oxidation. Pork chops (n = 882) were evaluated at 5-day intervals (D 0, 5, 10, 15) in a randomized complete block design. Pork chop surface color was lighter (L*; p < 0.0001) when stored in a vacuum compared to PVC-packaged loin chops, regardless of storage duration. Redness (a*) values were greater (p < 0.0001) for loin chops stored in PVC than all other vacuum packaging treatments throughout the entire 15-day display period. Relative values for chroma on PVC-packaged loin chops were greater (p < 0.0001) throughout the simulated retail display period. An interaction of day and packaging treatment (p < 0.0343) occurred for WBSF. Lipid oxidation for pork chops packaged using PVC was significantly greater (p < 0.0001) from Day 10 through the completion of the storage period. Results indicate that vacuum packaging limits the deterioration of fresh pork loin chops, whereas traditional overwrapping expedites the color and lipid oxidation during refrigerated storage.

The Effects of Nitrogen Application and Varietal Variation on the Product Quality and In Vitro Bioaccessibility of Bioactive Compounds of Baby Spinach Varieties Grown in a Soilless Growth Medium.

Baby spinach is becoming increasingly popular as a salad ingredient and needs high fertiliser rates to grow well and attain higher-quality leaves (dark green leaves). Chemical fertilisers, especially nitrogen (N), boost yields. There are many risks associated with nitrogen fertilisation. Additionally, spinach contains phenolic compounds and carotenoids. Nitrogen fertilisation affects growth, development, yield and metabolites. This study examined the impact of lower concentrations of N (0, 30, 60, 90, 120, 150 mg/L) on yield and colour properties [light intensity (L*) colour coordinates, unique for green colour (a*) and yellow colour (b*)], as well as the impact of varying N concentrations on the total phenolic content and p-coumaric acid, quercetin, ferulic acid, kaempferol, lutein, zeaxanthin, β-carotene and antioxidant activities in the baby spinach varieties 'Acadia', 'Crosstrek' and 'Traverse', and it was established that N fertilisation improves phytochemical bioaccessibility and antioxidant activity. In a split strip plot design, three baby spinach varieties were treated with different N concentrations, including 0, 30, 60, 90, 120 and 150 mg/L. For 40 days, three baby spinach varieties were grown on soilless Mikskaar Professional substrate 300. During both seasons, 'Crosstrek' had the highest fresh mass (921.4 g/m2, 856.3 g/m2) at 120 mg/L N, while 'Traverse' had the highest fresh mass at 554.8 g/m2 and at 564.3 g/m2 at 90 mg/L N and did not differ significantly from 90 to 150 mg/L N during either season. During both seasons, 'Acadia' at 90 mg/L N increased fresh mass to 599 g/m2 and 557.9 g/m2. The variety × N supply interaction significantly affected the leaf colour; chlorophyll content across seasons; the levels of bioactive compounds, p-coumaric acid, quercetin, ferulic acid, kaempferol, lutein, zeaxanthin and β-carotene in spinach varieties; the in vitro bioaccessibility; and the antioxidant activity. Varietal differences influenced the bioaccessibility of phenolic compounds and carotenoid components. The appropriate N levels can be used during plant cultivation to optimise the bioaccessibility of this spinach variety. Thus, fertilising 'Traverse' with 90 mg/N mL increased the in vitro bioaccessibility of β-carotene (35.2%), p-coumaric acid (7.13%), quercetin (8.29%) and ferulic acid (1.92%) without compromising the yield.