Dark Purple Color Research Articles (Page 1)

This study aims to develop a gluten-free wet noodle product by utilizing a combination of tapioca flour and rice flour, as well as the addition of purple sweet potato flour as a natural source of anthocyanin and dietary fiber. This innovation is expected to provide an alternative functional food for consumers with gluten intolerance while increasing the nutritional value of noodle products. Three formulation variations were tested, namely with the addition of purple sweet potato flour of 100 g, 125 g, and 150 g, while the amount of tapioca and rice flour was maintained at 100 g each, and the addition of 225 mL of water and 4 g of salt. Organoleptic quality assessment was carried out by 35 panelists using parameters of color, shape, aroma, texture, and taste, which were then analyzed using one-way analysis of variance (ANOVA) and Duncan's follow-up test to determine significant differences between treatments. The results showed that the best formulation was obtained from a combination of 100 g tapioca, 100 g rice flour, and 150 g purple sweet potato flour. The resulting noodle product has an attractive dark purple color, a fairly straight and long shape (>30 cm), a distinctive purple sweet potato aroma, a fairly chewy and elastic texture, and a savory taste with purple sweet potato nuances. Laboratory tests on the best samples showed prominent nutritional content, namely 59.81% carbohydrates, 3.88% dietary fiber, 6.82% protein, 31.90 mg anthocyanin/100 g, 3.71% fat, 24.50% water content, and 0.21% ash. With these organoleptic characteristics and nutritional composition, this gluten-free wet noodle product has the potential to be a healthy and functional alternative food, especially for individuals who require a gluten-free diet. This research also opens up opportunities for the development of noodle products based on local ingredients that are highly nutritious and have a selling value.

Riceberry rice has a dark purple color; and a high content of antioxidants, which could affect the digestion behaviors and its application. This study is aimed to analyze the starch digestion rate and predict the bio-accessibility of polyphenols in various modified Riceberry flours during the in vitro digestive process. It also discussed the relationship between the rate of digestion and polyphenol release, which provided basic information about the digestion behavior of Riceberry flour. Seven rice flour samples were used for this study, which included six physically treated flours: annealed flour (AF), heat moisture-treated flour (HMT), pregelatinized flour (Pregel), ultra-sonicated flour (US), wet microwave-treated flour (Wet), dry microwave treated flour (Dry), and untreated (control sample). The obtained results showed that, compared with the control sample, the digestion rate of the Pregel sample was higher, while the others had lower values. However, the Pregel sample showed the second highest rank of bio-accessible polyphenol during digestion after the US sample. While the HMT sample presented the lowest rate of starch digestion and release of bioactive compounds. This investigation also used an artificial neural network (ANN) to forecast the starch digestion and polyphenol bio-accessibility of rice flours. During digestion, the ANN model demonstrated a high capacity to predict the polyphenol bio-accessibility and starch hydrolysis percentage. There was a goodness of fit between the ANN-predicted and the actual values (R2 >0.95). The importance of the bioavailability and bio-accessibility analysis indicates the functional potential that flour can have, which could be predicted effectively by applying modern techniques such as the ANN model. Moreover, it was also concluded that the digestive tract readily absorbs released polyphenol compounds in rice flour, which also influences the rate of starch hydrolysis. However, the impact could vary depending on the flour’s starch fraction content and the polyphenol activity, which is a topic for future investigation. The high antioxidant content and low digestion rate of flour could be highly promising functional materials for application in the food industry.

This study evaluated the content of total phenolic compounds, antioxidant capacity, and functional properties of an ice cream formulated from Andean blueberry (Vaccinium meridionale Swartz) powder. The antioxidant capacity of pulp and powder from Andean blueberry was performed by using ABTS*+ and DPPH methods. The blueberry powder was obtained by convection drying, and the rheological and thermal properties of the ice cream were determined by rotational rheology and differential scanning calorimetry (DSC), respectively. The stability of ice cream was evaluated at -15 °C during storage for 30 days, measuring color, texture, antioxidant capacity, and phenolic compounds. The results showed a moisture content of 77.64% (w.b), 13.59 °Brix, pH of 3.0, and titratable acidity of 1.35% for the Andean blueberry pulp. The color parameters L*(10.2), a*(3.5), and b* (7.4) indicated the typical dark purple color of this fruit. Andean blueberry powder shows a moisture content of 5.20% (w.b), solubility of 58.24% in water, and color parameters’ values of L*(16.0), a*(16.9) and b*(8.1), with 1.43 mg GAE g-1 of total phenol, while, for the pulp, it was 4.31 GAE g-1. The antioxidant capacity ranged between 200 and 161 μmol TEs g-1 dry mass for pulp and from 56 to 49 μmol TEs g-1 dry mass for powder. Adding powder from Andean blueberry in the ice cream decreases overrun and delays the melting time. Finally, the ice cream showed good stability during storage time, keeping the color, and texture properties such as hardness, total phenolic compounds, and antioxidant capacity.

The object of the study is the quality indicators of jelly from a concentrate based on Aronia powder rowan powder. The aim of the study is to substantiate the feasibility of using rowan powder for the production of natural food concentrate. A method for obtaining a concentrate and a finished jelly dish based on rowan powder is proposed and their quality indicators are analyzed. The method for producing Aronia powder rowan peas involved preliminary dehydration of the fruit (Aronia melanocarpa) by osmotic dehydration, drying and grinding into a fine structure. Recipes for prototype jelly samples based on rowan powder R1 (83 %), R2 (77 %) were developed and their organoleptic and physicochemical quality indicators were analyzed. The results of the study showed that the jelly concentrate from rowan powders in appearance was a homogeneous granular mixture, which is typical for this type of product. It was found that the concentrate contains 1.45 % fiber. However, the appearance of the finished jelly was rated "moderately good" as the dish was cloudy. The lack of transparency is explained by the high content of minerals in its composition (3∙10–2 %). The dish had a dark purple color, characteristic of rowan, and a sour-sweet taste and smell. Due to osmotic dehydration, no astringency was felt. It had a uniform jelly-like consistency and retained its shape on a horizontal surface. The jelly contained a significant amount of titrated acids (2.3 % in terms of citric acid) and vitamin C (6.8 mg/100 g), which is associated with their high content in chokeberry fruits. The presence of fiber, glucose and fructose in the concentrate has a positive effect on the biological value of the product

Anthocyanin-rich steamed purple sweet potato (SPSP) is a suitable raw material to produce smart packaging films. However, the application of SPSP-based films is restricted by the low antimicrobial activity of anthocyanins. In this study, SPSP-based smart packaging films were produced by adding mandarin essential oil (MEO) as an antimicrobial agent. The impact of MEO content (3%, 6%, and 9%) on the structures, properties, and application of SPSP-based films was measured. The results showed that MEO created several pores within films and reduced the hydrogen bonding system and crystallinity of films. The dark purple color of the SPSP films was almost unchanged by MEO. MEO significantly decreased the light transmittance, water vapor permeability, and tensile strength of the films, but remarkably increased the oxygen permeability, thermal stability, and antioxidant and antimicrobial properties of the films. The SPSP-MEO films showed intuitive color changes at different acid-base conditions. The purple-colored SPSP-MEO films turned blue when chilled shrimp and pork were not fresh. The MEO content greatly influenced the structures, physical properties, and antioxidant and antimicrobial activities of the films. However, the MEO content had no impact on the color change ability of the films. The results suggested that SPSP-MEO films have potential in the smart packaging of protein-rich foods.

<b>Background and Objective:</b> White turmeric essential oil (WTEO) is known to have high commercial value since it has been used to improve immunological function, increase blood circulation, ease toxin clearance and stimulate digestion. However, there is no standard to regulate the specific characteristics of white turmeric essential oil. Therefore, the objective of this research was to develop an analytical technique for WTEO authentication from vegetable oils, namely palm oil (PO), coconut oil (VCO) and soybean oil (SO), using FTIR spectroscopy and chemometrics, as well as GC-MS spectroscopy. <b>Materials and Methods:</b> The WTEO was obtained by hydrodistillation method. Pure WTEO and vegetable oils were scanned in the MIR region (4000-650 cm<sup>1</sup>) of FTIR spectroscopy and the spectra were further analyzed using chemometrics. <b>Results:</b> The extraction yielded 0.103% v/w WTEO, a dark purple color with a specific pungent odor. Discriminant analysis separated pure WTEO and adulterated WTEO with 100% accuracy at wave numbers 4000-650 cm<sup>1</sup>. The best PLS regressions to quantify SO, VCO, PO and concentration in WTEO were at wave numbers 4000-1100, 1400-1050 and 2100-650 cm<sup>1</sup>, respectively. <b>Conclusion:</b> The FTIR and chemometrics combination effectively authenticates white turmeric essential oil from any possible adulterants, such as vegetable oil.

A new species of the genus Porophyllum (Asteraceae: Tageteae), P. iruyense, is described and illustrated. Photographs of the plant in its habitat and morphological details are given. This new species is endemic to the extreme north of Salta Province, where it grows in the rocky soil of the Sierra Santa Victoria. Porophyllum iruyense is characterized by being a decumbent odoriferous gynodioecious herb, with petiolate and lanceolate to narrowly ovate leaves with marginal pellucid cavities, and dark purple corollas. This species is known by locals for its medicinal properties. A table is given to differentiate it from other species inhabiting in South America, which are also gynodioecious and have the same dark purple colour in their corollas.

Intelligent pH indicators have been gain interested in food industry as its acts as intelligent packaging where can be monitored and providing information and warning customer on the food condition in real time pH indicator. Calorimetric pH indicator used as indicator system in the packaging as in the most cases, pH changes can be detected when food deterioration occurs. However, the current pH indicator has lower colour changes and lower stability. In this research, new pH indicator was produced and have pronounced colour changes in wide range of pH that have higher stability to temperature and light from natural colorant sources. Two method of extract’s preparation was conducted to evaluate the effect of anthocyanin contents which is with or without steaming. The characterization was done by observing the physical appearance, total anthocyanin contents, UV-Vis analysis and colour response of anthocyanin to various PH solution. As the results, steaming of sweet potatoes preparation method was found able to produce dark purple colour with high value of total anthocyanin contents. Anthocyanin colour produced using steaming process results more intents colour at pH 1 to pH 13 compared to without steaming. These finding was supported with UV-Vis peak that showing different wavelength which corresponding to the various colour produced. The results obtained show the anthocyanin extracts is a promising component to be used as pH indicator since its stimuli responsive with the pH of the environments.

Introduction. The relevance of the research topic is justified by new trends in modern education, namely, active introduction of innovative technologies and solutions to expand opportunities and improve the quality of education. In the context of educational improvements, the focus is on searching for advanced techniques that can increase the efficiency of cognitive processing of educational information and facilitate memorization of educational material. The study aims to assess the impact that various conditions of color stimulation have on short-term verbal memory indicators (capacity, memorization efficiency, trajectories and successful learning of vocabulary items). Methods. The study involved 53 participants (15 male and 38 female) aged 18-36 years (average age 20.5 years, SD = 3.59). Short-term memory indicators were measured with the help of ten-word memorization technique and a test for memorizing numerical series. The color stimuli of the experiment included the focal colors of the 27 most popular categories among Russian speakers, the coordinates of which were determined in the CIELAB system. To develop and conduct the experiment, the HTC VIVE PRO Eye virtual reality system was used, which allowed demonstrating the experimental stimuli on the helmet screens and simultaneously record eye movements. Results. Memory span averaged 5.6±1.5 and was higher among the participants who saw dark and red-violet hues and lower among those who looked at swamp green and green stimuli. The highest efficiency coefficients for memorizing words were recorded in cases with black (median = 0.87) and dark purple (median = 0.84) color stimulation. When memorizing numerical series, the maximum coefficient was for saturated hues – red, green and fuchsia (median = 0.86). Successful memorization averaged 7.7±1.8 and reached the maximum (10) in cases with exposure to primary basic colors – black, green and blue, as well as non-primary turquoise and crimson. Cluster data analysis showed that memory indicators are most similar for the stimuli that are comparable in their impact on pupil diameter, blinking frequency and dynamics of gaze direction, namely, for light warm hues; dark hues; rich stimuli from the warm part of the color spectrum; light purple hues; red and gray-green hues. Discussion. As in previous studies, certain indicators of short-term memory were higher under the influence of ‘warm’ stimuli compared to ‘cold’ ones, but the present study did not confirm the advantage of achromatic colors compared to chromatic ones. The experiment revealed that changes in memory parameters correlate not only with the tone of color stimuli but also with their other characteristics, primarily with lightness and saturation. Conclusion. The results of this study can be applied used in educational practice to develop effective ways of improving memory performance and of memorizing information using color. Further research should regard possible gender, age and cross-cultural differences.

This study demonstrated natural dyeing of linen with a dye extracted from sappan wood (Caesalpinia sappan L.). Four metallic salt mordants, namely (NH4)2Fe(SO4)2, CuSO4, SnCl2, and AlK(SO4)2, referred to as Fe, Cu, Sn, and Al, respectively, were used to improve the dyeing properties. The influences of the pH, dye concentration, mordant type and concentration, and mordanting technique on the dyeing properties were investigated. Dyeing without mordants resulted in a reddish-brown fabric; however, different mordants produced a variety of color shades. In general, the mordant containing Fe yielded the highest color strength, generating a dark gray color very close to black. Crimson and magenta fabrics were obtained using Sn, and pink fabrics were obtained using Al. The samples with the Cu mordant showed a dark and dull purple color. The color strength due to post-mordanting was higher than those due to pre- and meta-mordanting. Dyeing and mordanting increased the ultraviolet protection factor (UPF) of the fabrics. Only the fabrics post-mordanted with Fe exhibited good ultraviolet protection (UPF 15). The concentrations of extractable heavy metals (Fe and Cu) were also determined.

Imazethapyr disrupts plant phosphorus homeostasis and acquisition strategies

Sweet pepper is one of the most important vegetable crops and its demand is increasing day by day in Bangladesh indicating need for varietal improvement program. Eleven sweet pepper genotypes from native and exotic sources were characterized for twenty-five morphological traits using vegetative and reproductive appearances at Bangladesh Institute of Nuclear Agriculture, Mymensingh, from November 2021 to March 2022. Noticeable variation was observed among twenty-five qualitative traits (25) studied. Nineteen (19) traits showed undisputable variation. Higher number (9 genotypes) of light purple, purple and dark purple color at node indicated high amount of anthocyanin content. Leaf shape is used as genotypes identifier at vegetative stage and three types of leaves were found with dark green color (6 genotypes) that is highly correlates with yield. In case of flower, 100% white color corolla indicates higher number of fruit set. Entire genotypes exhibited one or more exclusive characters especially fruit shape and color which could be used as important breeding materials. CKN-1 and CKN-8 had the highest yield per plant (367.6 and 362.04 grams, respectively), making them potentially good for cultivation, whereas plant height, fruit number, weight, length, and diameter varied among the selected genotypes. A positive Correlation was observed among the traits and genetic distance value ranged from 0.17 to 0.68 among the selected genotypes. However, selection of genotypes with desirable morphological characteristics can be used for their exploitation of future research program. SAARC J. Agric., 21(1): 13-24 (2023)

A photothermal lateral flow immunoassay for zearalenone with high sensitivity and wide detection range

The objective of this study was to investigate the physical characteristics, phytochemical contents, and antioxidant activity of 10 organic-pigmented rice varieties including Tubtim Chumpae, Niaw Daeng, Nieng Guang, Mali Daeng, Hom Nil, Niaw Dam, Riceberry, Mali Gomain Surin, Malinil Surin, and Pa Ga Am Puen (obtained from Tapthai organic villages, Tha-mo, Prasat, Surin province, Thailand in June, 2021). The physical characteristics investigated included grain length, width, shape, and color in both paddy and unpolished rice. The results revealed that the mean length and width of paddy rice grain varieties ranged from 6.58 to 10.85 mm and 2.12 to 3.27 mm, respectively, while the length and width of unpolished rice grain were 5.94 to 7.53 mm and 1.74 to 2.61 mm, respectively. Most organic-pigmented rice varieties had a slender shape except for Nieng Guang and Niaw Dam, which were moderately shaped. There were 5 colors of paddy rice, including straw, purple, purple straw, black and black furrow on straw background and light purple straw while unpolished rice showed red, dark purple, black, purple, and light brown color. The anthocyanin content, total phenolic compounds and antioxidant activity of different rice varieties showed a significant difference in the range of 4.38 to 77.96 mg/100 g DW, 42.94 to 341.19 mg GAE/100 g DW and 2.71 to 34.77 mM TE/100 g DW, respectively. Niaw Dam exhibited the highest anthocyanin concentrations. The highest total phenolic content was found in Mali Daeng and Nieng Guang, resulting in high antioxidant activity. This study suggested that pigmented rice is rich in phytochemicals and antioxidants. Nieng Guang, in particular, could be promoted for cultivation and beneficial use in the food, pharmaceutical, and cosmetic industries. HIGHLIGHTS Surin province is one of the principal regions with diverse indigenous and commercial rice varieties in Thailand The grain shape of eight varieties of rice, including Tubtim Chumpae, Niaw Daeng, Mali Daeng, Hom Nil, Riceberry, Mali Gomain Surin, Malinil Surin and Pa Ga Am Puen were slender while that of Nieng Guang and Niaw Dam varieties were moderate. The physical aspects of rice indicate its quality, market value and have essential role in selecting, handling, storing, and processing of rice Niaw Dam black rice had a high content of anthocyanin while Mali Daeng and Nieng Guang red rice had the highest content of total phenols, resulting in higher antioxidant activity than the other Pa Ga Am Puen brown rice had the lowest anthocyanin content, total phenolic content and antioxidant activity The basic information of this study might be useful for selecting rice varieties for future rice breeding and provide pigmented rice nutrition information especially indigenous pigmented rice which has potential in the food, pharmaceutical and cosmetic industries GRAPHICAL ABSTRACT

Growth and spectroscopic analysis of Sm3+/Tm3+: NaGd(MoO4)2 Crystals

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

Harimonting fruit (Rhodomyrtus tomentosa) has the potential to be used as an alternative dye because it has an attractive color. The dark purple color of Harimonting fruit is due to the presence of flavonoids, tannins, and steroids. From several components including Nipagin, Cera alba, BHT, Oleum ricini, Vaseline alba, Lanolin, Cetyl alcohol, Profiln glycol, Carnauba wax, Harimonting Fruit Extract with a concentration of 14%, 22% and 30-% and Harimonting Fruit Extract (Rhodomyrtus tomentosa) with concentrations of 10%, 13%, and 16%. Harimonting fruit (Rhodomyrtus tomentosa) was carried out by Maceration method with 75% ethanol as solvent. Lipstick preparations from Sari and Harimonting Fruit Extract (Rhodomyrtus tomentosa) resulted in a pH test of 4.4-5.4 (close to lip pH 4.0-6.5), melting point of 55.3-55.6˚C met the point requirements the melting point of lipstick (50-70˚C), the preparation of lipstick from the Harimonting fruit juice (Rhodomyrtus tomentosa) does not cause irritation when applied, it shows the presence of uneven red granules so that the lipstick preparation from the Harimonting fruit juice (Rhodomyrtus tomentosa) cannot be used as a natural dye for making lipstick, while Lipstick Preparations from Harimonting Fruit Extract (Rhodomyrtus tomentosa) do not cause irritation and are evenly distributed and easily smeared so that they can be used as natural dyes for making lipstick.

Матеріалом для мікроскопічного дослідження були кров, кістковий мозок, ліквор, пунктати лімфатичних вузлів, фекалії, дуоденальний вміст і жовч, сеча, харкотиння, виділення сечостатевих шляхів, біоптати тканин, мазки зі слизової оболонки ротової порожнини, піднебінних мигдалин, носа та ін. Остаточний діагноз гельмінтозів може бути встановлений тільки на підставі позитивних даних лабораторних досліджень. Основним методом лабораторної діагностики цих інвазій є виявлення яєць або личинок гельмінтів. Матеріалом для досліджень служать випорожнення, вміст дванадцятипалої кишки, кров, харкотиння, біопсовані тканини та інші матеріали. Препарати з крові для мікроскопії готують зазвичай на предметному склі, від його якості і чистоти значною мірою залежить ефективність виявлення та ідентифікації кровепаразитів. Препарати від хворих на лейшманіоз досліджують під імерсією, лейшманії в них розташовуються поза клітинами, але нерідко вони виявляються в цитоплазмі мононуклеарів і нейтрофільних лейкоцитів. Число лейшманій в одній клітині може досягати декількох десятків. Вони мають форму дрібних овальних або круглих тілець розміром від 2,5 до 5 мкм. Цитоплазма забарвлюється в сірувато-блакитний, ядро — у червоний або червоно-фіолетовий, кінетопласт — у темно-фіолетовий колір. Наявність ядра і кінетопласт — голов­на ознака, що відрізняє лейшманію від тромбоцитів, коків, дріжджових клітин. При лабораторному дослідженні (забарвлення за Романовським — Гімзою) мікрофілярії фарбуються в темно-блакитний колір і нагадують покручені волокна. Усередині личинок добре проглядається ядерна зернистість. Збудники паразитарних і інфекційних хвороб також можуть перебувати й в інших біологічних субстанціях організму людини (сеча, спинномозкова рідина, кістковий мозок, виділення сечостатевих органів, дуоденальний вміст, жовч, мокротиння).

ABSTRACT Purple sweet potato flour (Ipomea batatas L.) can be developed as a partial substitute in processing wheat flour-based food products such as pizza. Pizza has a thin round shape with the addition of various toppings on it. This study aims to determine the effect of adding purple sweet potato flour in pizza making on the organoleptic and chemical characteristics of the resulting pizza product. There were 6 variations of pizza with purple sweet potato flour substitution concentration of 0%, 10%, 20%, 30%, 40% and 50%. This study used a completely randomized design method with two repetitions. The resulting pizzas were tested sensory including preference tests as well as differentiation tests (sweet potato flavor, sweet potato aroma, dark purple color, and soft texture). Furthermore, the selected pizzas were analyzed chemically, including proximate analysis and antioxidant activity. Based on statistical tests showed that the addition of purple sweet potato flour was quite favorable at a concentration of 30% with a water content of 44.45%, ash content of 3.48 (% db), protein content 10.26 (%db), carbohydrate content 74.89 (%db) with energy 239.58 (cal/100 g) and antioxidant activity (RSA) 71.26%. Keywords: antioxidant activity, pizza, purple sweat potato flour, purple sweat potato, sensory test

Kinetics of reduction of Se (IV) by vitamin C with green synthesis of cluster-grapes nanoparticles: A Mechanistic approach on electron-transfer of nanoparticle growth rates