Dark Color Research Articles

A feasible approach to chromophores removal and color reduction in industrial lignin via deep eutectic solvent/isopropanol treatment.

The dark coloration of industrial lignin significantly limits its potential for applications in high-value products. This work reported a practical strategy for lignin color reduction through the synergistic treatment of acidic deep eutectic solvent and isopropanol (DES-IPA). The results showed that the DES-IPA treatment could effectively remove the p-coumarate units and methoxy groups in lignin. Meanwhile, the condensation reaction in lignin was effectively inhibited. The color of lignin was reduced to an acceptable range while retaining the aromatic ring structure and reactive activity of lignin. Additionally, the DES-IPA treatment endowed lignin with other superior properties, including higher relative molecular weight, narrower molecular weight distribution, and higher purity. Moreover, sunscreen containing 2 wt% light-colored lignin could effectively block ultraviolet light in the wavelength range of 200-400 nm. Overall, the process expanded the application scenarios of lignin, thereby increasing the value of lignin by-products.

Highly elastic lignin-based waterborne polyurethane with light color and its application in functional fabric coatings.

The increasing emphasis on green and sustainable development has propelled the integration of lignin into polymer matrices as a promising trend. Lignin, a highly reactive biomass material endowed with hydrophilic functional groups, presents significant potential in polymer applications. However, its intrinsic dark coloration poses a considerable challenge to its polyurethanes (PU) use. In this study, lignin was chemically modified through sulfonation, introducing an abundance of sulfonic acid groups that not only enhanced its hydrophilicity but also markedly reduced its color intensity. Additionally, 2-methacryloyloxyethyl phosphorylcholine diol (MPC-diol) was employed as a chain extender in conjunction with sulfonated lignin (SL) to further augment the hydrophilicity of the resulting PU. The incorporation of both anionic and cationic species within the polymer side chains facilitated improved polymer chain interactions. The synergistic combination of polycaprolactone (PCL) soft segments and SL end-capped segments enabled the formation of multiple hydrogen bonds and disulfide linkages, culminating in waterborne polyurethanes (WPU) characterized by superior mechanical properties and self-healing capabilities. The application of these light-colored, SL-based polycarbonate waterborne polyurethane (PCPUSL) coatings to fabrics significantly enhanced their biocompatibility and antimicrobial properties. This development represents a green, sustainable, and highly flexible WPU coating with exceptional self-healing properties and promising potential for diverse applications.

Biofortification of Acacia and Polyflower Honey with Pine sylvestris L. Bud Extracts: Exploring Antioxidant Variation Across Developmental Stages for Enhanced Nutritional Value

Honey is a valuable natural product with antioxidant properties, and its quality is influenced by various factors, including botanical origin and biofortification. Pine bud extracts, known for their antioxidant capacity, were explored to enhance the properties of acacia and polyflower honey. This study aimed to investigate the effect of pine bud extracts at different maturation stages on the moisture content, dry matter, antioxidant activity, and total phenolic content (TPC) of acacia and polyflower honey. Acacia and polyflower honey were biofortified with pine bud extracts at three maturation stages (Stage I, Stage II, and Stage III). Various analyses were performed, including moisture and dry matter content determination, total phenolic content measurement using the Folin-Ciocalteu method, and antioxidant activity assessment through DPPH radical scavenging. FTIR analysis was used to study the chemical composition of the biofortified honeys. Results showed that Acacia and polyflower honey maintained moisture content below 20%, with biofortification significantly enhancing their antioxidant profiles. The highest total phenolic content (247 ± 0.04 mg GAE/100 g) and DPPH scavenging activity (55 ± 0.05%) were observed in Acacia honey biofortified at maturation stage II. Polyflower honey exhibited increased phenolic content (232.9 ± 0.9 mg GAE/100 g) and antioxidant activity (52.45%) when biofortified at maturation stage II. Significant color changes were observed in polyflower honey, with a* and b* values increasing, indicating darker coloration. The biofortification of honey with pine bud extracts enhances its antioxidant and nutritional profile. This approach holds potential for the production of functional foods with improved health benefits. Further studies should explore its commercial feasibility and other potential bioactive compounds.

Inventory Of Greenhouse Gas Emissions From Rice Paddy Farming Activities In The Regency of Karawang

The phenomenon of climate change has become a significant global issue, that is contributing to the phenomenon of global warming. One of the fields that contribute to greenhouse gas emissions is agriculture. Karawang Regency is dubbed as the rice granary of West Java because it is one of the regions that contribute to the national rice demand. Karawang Regency has not conducted a greenhouse gas emissions inventory, but the impact of climate change has been felt by the people of Karawang Regency, for example, rising sea levels and increasing daily temperatures. Research is needed that focuses on the inventory of greenhouse gas emissions in wet-rice farming. The purpose of this research is to calculate and map greenhouse gas emissions from rice paddy farming activities in Karawang Regency. The method in calculating this refers to the 2006 IPCC guidelines while the mapping uses QGIS software. The greenhouse gas emission burden of wet-rice farming activities in Karawang Regency was found to be 191.47 Gg CO2-eq/year, with Cilebar District contributing the most emissions at 37.53 Gg CO2-eq/year. After mapping the calculation results, Tirtajaya District, Cilebar District and Pedes District have a darker color than other districts on the map.

РАЗРАБОТКА ТЕХНОЛОГИИ И РЕЦЕПТУРЫ ХЛЕБА С ИСПОЛЬЗОВАНИЕМ ЗАВАРКИ ИЗ ЧЕЧЕВИЦЫ

The aim of the research is to develop a bread preparation technology and a recipe using lentil infusions to expand the range of bakery products. Tasks: to develop a recipe technology and determine the organoleptic and physico-chemical parameters of the finished product. The objects of research are lentil tea leaves, bread made from wheat flour of the 1st grade. A new method of bread production with the addition of whole grain lentil brewing is the technology of wheat bread production, which includes the following stages: preparation of raw materials, dough kneading, pre-fermentation, cutting and molding, final proofing, baking, cooling, packaging and labeling. To determine the optimal dosage of lentil flour welding, three formulations were developed with the addition of lentil welding in the amount of 5, 10 and 20 % [1]. As a result of the conducted studies, the sample with a content of 10 % of lentil tea leaves had the best organoleptic characteristics. The sample had a uniform brown color with small grain inclusions, rectangular shape without damage, well baked. The taste and smell had a nutty taste. With the addition of 20 % of the welding, the taste had a noticeable nutty taste, and the color of the product had a dark brown color, when with the addition of 5 % of the welding, the taste and smell practically did not differ from the control. During the tasting evaluation, the commission concluded that bread with the addition of 10% lentil tea leaves has the best tasting score, because it has the best taste and aroma, structure and consistency, color and appearance, shape, and this type of bread scored the highest number of points – 44. Physico-chemical indicators of the samples being developed they had no deviations from GOST, humidity 44 %, acidity 3.5 degrees, porosity 70 %, specific volume 2.8 cm3/100.

Behavioral, biochemical, immune, and histological responses of Nile tilapia (Oreochromis niloticus Linnaeus, 1758) to lead, mercury, and pendimethalin exposure: individual and combined effects

The aquaculture sector is facing environmental issues because of rising chemical pollution of aquatic systems, which may be caused by man-made or natural causes. The combined action of these mixtures can produce an effect that is either severalfold higher or severalfold lower than the overall toxicity of the individual components. The objective of this study is to evaluate the impact of three individual toxicants: lead (Pb 0.088 mg L−1), mercury (Hg 0.084 mg L−1), and pendimethalin (PM 0.355 mg L−1) and their combinations on the behavior, oxidative stress, immunology, biochemistry, and histopathological changes in Nile tilapia. The results show that mortality was evident across all treatment groups and was highest in the mixture (MIX) group, at 33.4%. Some of these behavioral changes included increased mucus secretion, fin rot, and dark skin coloration of the fish, all of which were evidently exacerbated in the MIX group. The erythrocyte and hemoglobin indices presented marked reductions in the MIX and PM groups in comparison to the control group. The MIX group had higher levels of serum creatinine and urea, as well as the liver enzymes alanine aminotransferase, aspartate transaminase, and alkaline phosphatase. They also had higher levels of malondialdehyde and lower levels of total antioxidant capacity, which showed oxidative stress. The stress biomarkers, cortisol and glucose, showed greater impact on the MIX and PM groups. The neurobehavioral assessment demonstrated noticeable decreased acetylcholinesterase levels in PM and MIX-exposed groups. In the serum immunological parameters, levels of nitric oxide and lysozyme were lower, especially in the MIX and PM groups. In all experimental groups, especially the MIX group, the levels of spleen pro-inflammatory cytokine genes were higher. The histopathological examination revealed marked lesions in the gills, liver, and brains in the form of inflammation, necrosis, and circulatory alterations. Among the exposed groups, the MIX group exhibited the highest histopathological changes. Collectively, our findings demonstrated significant toxic effects of heavy metals and herbicides on Nile tilapia, revealing a synergistic impact on both physiological and histopathological responses resulting from combined exposures. The data evidently indicate the ecological hazards associated with heavy metals and herbicides in aquatic ecosystems.

Do we feel colours? A systematic review of 128years of psychological research linking colours and emotions.

Colour is an integral part of natural and constructed environments. For many, it also has an aesthetic appeal, with some colours being more pleasant than others. Moreover, humans seem to systematically and reliably associate colours with emotions, such as yellow with joy, black with sadness, light colours with positive and dark colours with negative emotions. To systematise such colour-emotion correspondences, we identified 132 relevant peer-reviewed articles published in English between 1895 and 2022. These articles covered a total of 42,266 participants from 64 different countries. We found that all basic colour categories had systematic correspondences with affective dimensions (valence, arousal, power) as well as with discrete affective terms (e.g., love, happy, sad, bored). Most correspondences were many-to-many, with systematic effects driven by lightness, saturation, and hue ('colour temperature'). More specifically, (i) LIGHT and DARK colours were associated with positive and negative emotions, respectively; (ii) RED with empowering, high arousal positive and negative emotions; (iii) YELLOW and ORANGE with positive, high arousal emotions; (iv) BLUE, GREEN, GREEN-BLUE, and WHITE with positive, low arousal emotions; (v) PINK with positive emotions; (vi) PURPLE with empowering emotions; (vii) GREY with negative, low arousal emotions; and (viii) BLACK with negative, high arousal emotions. Shared communication needs might explain these consistencies across studies, making colour an excellent medium for communication of emotion. As most colour-emotion correspondences were tested on an abstract level (i.e., associations), it remains to be seen whether such correspondences translate to the impact of colour on experienced emotions and specific contexts.

Green Synthesis and Characterization of Fe Nanoparticles Using Neem (Azadirachta indica L.) Leaves

A laboratory study for synthesis and characterization of iron nanoparticles was conducted at laboratory of Department of Nanotechnology and Centre for advanced Research in Plant Tissue Culture, Anand Agricultural University, Anand. The Fe nanoparticle synthesized by green method and subsequently characterized for size (Dynamic Light Scattering), functional group (FTIR) and absorbance spectra (UV-VIS Spectrophotometer). The hydrodynamic average diameter was 22.02 nm, Polydispersity index (Pdi) of 0.248 and Kilo count per second (Kcps) of 228.6 for Fe nanoparticles. The FTIR showed 3219.06 cm−1, 1637.15 cm-1 confirmed presence of Fe nanoparticles. The UV-Visible spectra of the green synthesized Fe nanoparticles found an absorption peak at 256 nm. The FeCl3.6H2O and the neem leaf extract reacted, the color of the reaction mixture quickly changed from yellow to a dark brown color.

Metabolite Profiling and Association Analysis of Leaf Tipburn in Heat-Tolerant Bunching Onion Varieties.

The bunching onion is an important leafy vegetable, prized for its distinctive flavor and color. It is consumed year-round in Japan, where a stable supply is essential. However, in recent years, the challenges posed by climate change and global warming have resulted in adverse effects on bunching onions, including stunted growth, discoloration, and the development of leaf tipburn, threatening both crop quality and yield. Furthermore, as bunching onion belongs to the Allium genus, which includes globally significant vegetables such as onion and garlic, studying the impact of climate change on bunching onion serves as an ideal model. The insights gained can also be applied to other crops and regions. This study investigates the effects of different summer growth conditions on the metabolite profile of heat-tolerant bunching onions with dark green leaf blade coloration and examines their association with leaf tipburn. Pigment compound quantification, functional component analysis, leaf tipburn rate assessment, and widely targeted metabolome profiling were performed across two commercial F1 varieties, one purebred variety, and six Yamaguchi Prefecture-bred F1 lines under different growing conditions. The results obtained were subjected to comparative analyses based on the varieties and groups classified by high and low leaf tipburn rates. The results revealed that β-carotene accumulation peaked with May sowing and July harvest, while the highest accumulation of other pigment compounds was observed with May sowing and September harvest. Additionally, metabolome analysis related to leaf tipburn rates identified several organosulfur compounds, with gamma-glutamyl-propenyl cysteine sulfoxide emerging as one of the key compounds. Based on the intensity data, the fold change of this metabolite was calculated to be 1.66, indicating an increase in the leaf tipburn group compared to the control group. In the control groups, organosulfur compounds appeared to undergo turnover in preparation for stress response. In contrast, in the leaf tipburn groups, it is hypothesized that organosulfur compounds were converted into precursors of pungency, resulting in inadequate responses to stress. This study aims to elucidate the mechanisms through which organosulfur compounds transition into pungent compounds and to develop varieties with improved resistance to leaf tipburn.

Thermal Melanism in Pachnoda iskuulka (Coleoptera: Scarabaeidae: Cetoniinae).

Thermal polymorphism, usually represented by thermal melanism (darker coloration in cooler habitats), is a well-known phenomenon in animals. In Cetoniinae, several species in captivity tend to become darker after several generations of breeding, which is probably caused by a lower temperature than is typical for their native habitats. Pachnoda iskuulka is a beetle species occurring in Somaliland. This species is easy to breed in captivity, and it is colorful and variable in the proportions of yellow, red, and black coloration. We kept this species from the first instar larva to the adult stage at three different temperatures. Elytra and pronotum of the adults were photographed, and proportions of the three main colors were measured. The proportion of black coloration significantly increased with size and decreased with temperature, while the proportion of yellow color increased. This species is certainly thermally polymorphic, which can be an adaptation for activation even at lower temperatures. The possible mimicry with beetles of the genus Hycleus is discussed. It is the first confirmation of thermal polymorphism in Cetoniinae and one of a few in Coleoptera.

Investigation of the Ultrasonic Treatment-Assisted Soaking Process of Different Red Kidney Beans and Compositional Analysis of the Soaking Water by NIR Spectroscopy.

The processing of beans begins with a particularly time-consuming procedure, the hydration of the seeds. Ultrasonic treatment (US) represents a potential environmentally friendly method for process acceleration, while near-infrared spectroscopy (NIR) is a proposedly suitable non-invasive monitoring tool to assess compositional changes. Our aim was to examine the hydration process of red kidney beans of varying sizes and origins. Despite the varying surface areas, the beans' soaking times of 13-15, 15-17, and 17-19 mm did not reveal significant differences between any of the groups (control; low power: 180 W, 20 kHz; high power: 300 W, 40 kHz). US treatment was observed to result in the release of greater quantities of water-soluble components from the beans. This was evidenced by the darkening of the soaking water's color, the increase in the a* color parameter, and the rise in the dry matter value. NIRs, in combination with chemometric tools, are an effective tool for predicting the characteristics of bean-soaking water. The PLSR- and SVR-based modelling for dry matter content and light color parameters demonstrated robust model fits with cross and test set-validated R2 values (>0.95), suggesting that these techniques can effectively capture the chemical information of the samples.

Chemical and Sensory Evaluation of Blackberry (Rubus sp.) Juice Concentrated by Reverse Osmosis and Osmotic Evaporation.

Blackberry can be considered a source of phenolic compounds with antioxidant properties, especially anthocyanins, which are responsible for the attractive color of the juice. However, blackberry juice quality can be reduced under severe heat treatments, resulting in darkened color and altered taste. Membrane separation processes are an alternative for the clarification and concentration of fruit juices, with advantages as the maintenance of the nutritional, sensory, and functional characteristics of the product. The aim of this work was to evaluate the effect of membrane concentration on the physicochemical and sensory characteristics of blackberry juice. The juice was first clarified by an enzymatic treatment associated with microfiltration and then concentrated by reverse osmosis and osmotic evaporation. Samples were analyzed for pH, titratable acidity, soluble and total solids, phenolic content, antioxidant activity, and total anthocyanins. The concentrated juices were then reconstituted for sensory evaluation. It was verified that reverse osmosis and osmotic evaporation resulted in juices with total solid concentrations of 29 and 53 g∙100 g-1, respectively, with slight differences in pH and acidity. Some phenolic compounds were lost during processing. The concentration of anthocyanins and the antioxidant capacity of the osmotic evaporation-concentrated juice increased 6.2 and 7.7 times, respectively, compared to the initial juice. Regarding sensory analysis, the juices concentrated by RO and EO presented acceptance percentages (scores between 6 and 9) of 58% and 55%, respectively. Consumers described them as "good appearance", "refreshing", "tasty", "sweet", or "with ideal sweetness", in agreement with the high acceptance scores (6.2 and 6.9, respectively).

Decolorization and Bioelectricity Generation from Palm Oil Mill Effluent by a Photosynthetic Bacterial Consortium

<p>Palm oil mill effluent (POME) is the dark brown agricultural wastewater from palm oil extraction factories. It is difficult to decolorize using conventional methods. Melanoidin is a dark-colored polymer formed through the Maillard reaction which is the primary cause of the dark color in POME. This study investigated the potential of a photosynthetic bacterial consortium consisting of <em>Blastochloris sulfoviridis</em> and <em>Lentimicrobium saccharophilum</em> for POME treatment and bioenergy generation. The consortium effectively removed melanoidin content (68.89±0.84%) and color (60.87±1.22%) from POME without the addition of chemicals or culture medium. Additionally, a microbial fuel cell (MFC) integrated with the consortium generated apower output of up to 5.70±1.06 W m<sup>-3</sup>. The degraded metabolites were analyzed by gas chromatography-mass spectrometry (GC-MS) after treatment. The results revealed that melanoidin was converted to 1-ethyl-2-methylbenzene, 1,2,4-trimethylbenzene, decamethylcyclopentasiloxane, dodecamethylcyclohexane, butylated hydroxytoluene, and stigmasta-3,5-diene. Following treatment, the cell pellet was recovered and analyzed for valuable by-products. Carotenoid and astaxanthin pigments were extracted with yields of 0.32±0.01 and 0.02±0.00 mg g<sup>-1</sup>, respectively. These findings demonstrate the versatility of the photosynthetic bacterial consortium, which offers a sustainable solution for POME treatment while simultaneously POME decolorization and producing bioenergy and valuable compounds.</p>

Understanding the Utilization of Wasted Bread as a Brewing Adjunct for Producing a Sustainable Wheat Craft Beer.

Wasted bread (WB) has been studied as an alternative ingredient for increasing the sustainable footprint in the beer production chain. There are gaps in the literature on the impact of WB on beer manufacturing. Thus, the objective was to evaluate the addition of WB as a replacement for wheat flakes in a craft beer. Three formulations with different concentrations of WB were produced and monitored for glucose and maltose concentrations in the mash; the beer was analyzed for ethanol, glycerol, acetic acid, lactic acid, pH, acidity, turbidity, color, and volatile compounds. Sensory analysis was performed by a trained panel. In the initial stages of mashing, a higher concentration of sugars was found in the wort with WB added, while, at the end stages, this was higher in the control wort. The addition of WB resulted in beers with a lower turbidity, darker color, and lower concentrations of ethanol, glycerol, and acetic acid. Among the volatile compounds, D-limonene, ethyl dodecanoate, heptanol, acetaldehyde, and ethyl acetate should be further explored as markers for the presence of WB. Higher intensities of banana odor and flavors were observed by the trained panel when there was a greater substitution of wheat flakes. WB is a low-cost and effective ingredient for beer production, although more work is needed for its large-scale use.

Quality deterioration mechanism of freeze-thawed sweet potato oat dough: In terms of ice crystals and protein changes.

Sweet potato-oat composite dough is a nutritious, functional dough with promising market potential. This study investigates its quality changes during freeze-thaw cycles from the perspectives of ice crystals and protein alterations to provide theoretical support for its processing and production. After freeze-thaw cycles, both the storage modulus and loss modulus of the dough decrease, resulting in increased hardness, reduced resilience and chewiness, lower sensory scores, decreased specific volume, and darker color. From the perspective of ice crystals, the formation and melting of ice crystals caused significant changes in water status: strongly bound water increased then decreased, weakly bound and free water decreased then increased, and freezable water content rose significantly (p<0.05). These changes disrupted the dough's structure, leading to pore enlargement and collapse. From the protein perspective, freeze-thaw treatment significantly reduced β-folds and α-helices, causing the protein structure to become loose and disordered, further affecting elasticity and viscosity. Results showed that after more than three freeze-thaw cycles, the dough's processing properties and product quality deteriorated, making it unsuitable for further use. PRACTICAL APPLICATION: Sweet potato oatmeal composite dough is a new type of functional composite dough, which is rich in nutrients and has a promising market prospect. This study reveals the mechanism of the influence of ice crystal formation and protein structure changes on the quality of sweet potato oat dough during freezing, which can provide a reference for the study of frozen dough of other miscellaneous grains. By exploring the changes in dough quality during freezing storage and transport, reasonable freezing storage and transport times and conditions were developed to reduce the effects of freezing and thawing on dough quality, and to ensure the taste and value of the product, thus providing consumers with better frozen pasta choices.

Level of awareness about vitamin D among adolescent college students

Vitamin D deficiency is a significant health problem for men and women in certain South Asian countries due to a lack of vitamin D-rich diets, dark skin color, cultural and spiritual practices that encourage the wearing of concealing garments. The aim of this study was to assess the level of awareness about vitamin D among adolescent college students in Dhaka City. This descriptive type of Cross-sectional study was carried out at the Department of Public Health, North South University, Dhaka from June 2022 to August 2022. 16 to19 years adolescent college students (n=384) were the study population. Purposive sampling was done according to availability of the subjects. All the data were compiled and sorted properly and the quantitative data was analyzed statistically by using Statistical Package for Social Science. Most of the participants (n=265, 69%) belongs between the age group 17-18 years of age. Most of the participants (85%) were female. Most of the respondents (97.4%) were from the Muslim community. Most of the participants (72%) were HSC first-year students in college. In our study about half (47.9%) of respondents’ family income was between 21,000 BDT to 30,000 BDT. In our study 100% participants heard about Vitamin D. 90.1% participants knows about Vitamin D deficiency. 95.8% of participants know about sources of vitamin D. 92.5% of participants know about the symptoms of vitamin D deficiency. One relationship was found where a good knowledge of Vitamin D deficiency was found among the participant whose family incomes were higher and it is statistically significant (p-value &lt;0.000). This study revealed that there is a tremendous opportunity to raise students’ awareness about vitamin D.

New Horizons in Gingival Depigmentation: A Case Report Comparing Blue®m Oxygel and Coe-PakTM Periodontal Dressing

Gingival hyperpigmentation can be defined as a darker gingival colour beyond what is normally expected. The colour of the gingiva is vital for facial beauty and contributes in a great manner to the appearance of an aesthetic and confident smile. A dark colour of gingiva can have a negative psychological impact, particularly when combined with a higher lip line or a smile with visible gingiva. The gold standard for managing gingival pigmentation is by scalpel surgical technique, despite its disadvantage of resulting in an open wound that requires special care and dressing. Hereby, the authors present a case report of 21-year-old-male patient with concern about dark colour of gums and used scalpel surgical technique for gingival depigmentation and aimed to assess and evaluate the efficacy of reactive oxygen available in gel form (Blue®m gel™) and long-accepted Coe-Pak™ dressing on healing of the gingiva, pain perception, and re-epithelisation following surgical depigmentation. On follow-up, it was inferred that gingival healing, pain tolerance, and re-epithelisation was better with Blue®m gel™.

Polybutylene succinate/lignin composites with tunable optical, mechanical, and thermal properties based on fractionation treatment.

The inherent heterogeneity, poor compatibility with polymers, and dark color of lignin limit its application in composites. In this study, original lignin (OL) was fractionated sequentially using four green organic solvents to obtain lignin fractions with different chemical structures. These well-defined lignin fractions were then blended with polybutylene succinate (PBS) to fabricate biocomposites. These composites prepared from fractionated lignin displayed improved properties. In particular, controlled tuning and selective enhancement of the composite properties were achieved by changing the lignin fraction. Benefiting from its rich phenolic acidic structure, the low molecular-weight lignin exhibited near perfect compatibility with PBS. Meanwhile, this composite had both great UV shielding properties and high visible light transmission. At a lignin content of 30 %, the elongation at break of PBS/low molecular-weight lignin remained at 315 %, while the visible light transmission reached 55.5 %. The high syringyl to guaiacyl ratio (S/G) and abundant conjugated structures of high molecular-weight lignin imparted superior rigidity and thermal stability to the composites. These findings highlight the potential of lignin fractionation as a sustainable and green strategy for the controlled preparation of lignin-based composites, offering new opportunities for UV shielding materials with high visible light transmittance.

Effect of Yam Flour Modified with Plasma-Activated Water Combined with Extrusion Treatment on the Quality of Chinese Noodles.

Yam noodles were produced by replacing high-gluten wheat flour with yam flour modified with plasma-activated water and twin-screw extrusion (PAW-TSE). The effects of varying amounts of modified yam flour on the color, cooking characteristics, texture, and in vitro digestibility of the noodles were investigated. As the amount of modified yam flour increased, the noodles became darker in color, while the bound water content increased, and the free water content decreased. The modified yam flour also affected the cooking properties, reducing the optimal cooking time, decreasing the water absorption, and increasing the cooking loss. Textural analysis revealed that the addition of modified yam flour improved the texture of raw noodles, enhancing their elasticity and chewiness after cooking, thus providing a better eating experience. Furthermore, the modified yam flour increased the resistant starch content, thereby enhancing the nutritional value of the noodles. These findings provide valuable insights for food manufacturers seeking to develop healthier and more appealing noodle products, potentially leading to greater consumer acceptance and market success.

A Novel Approach on Propolis Extraction: Supercritical Carbon Dioxide Extraction, Advantages and Disadvantages

Propolis is a unique bee product rich in bioactive compounds. The natural structure of propolis is resinous and waxy, which makes it indigestable for humans. Extraction process is a neccessity in order to obtain bioactive compounds of propolis. Ethanolic maceration is one of the most employed methods for propolis extraction. However, this method has some shortcomings, such as solvent residue, dark coloration, and a lenghty process. To eliminate these shortcomings, new and environmentally friendly technologies are also employed. Supercritical carbon dioxide extraction is one such method. This method has been increasingly employed in recent years. This review highlights properties, advantages, and disadvantages of supercritical carbon dioxide extraction.