Higher Color Intensity Research Articles

Calix-like molecules with outstanding optical properties designed based on the Aza-BODIPY molecule: a DFT study

ABSTRACT Using aza-BODIPY chromophores 3–9 of aza-BODIPY units calix-like oligomers have been designed and studied structurally and thermodynamically. By performing optimisation calculations, it was found that firstly, all the structures are without imaginary frequency; secondly, they have high cohesive energy, which is proof of the stability of the structures. The highest amount of stability of the structures related to oligomer calix[9]-aza-BODIPY was determined by the cohesive energy about three times more than calix[8]-aza-BODIPY. To achieve the oligomers with higher colour intensity and improved optical and electrical properties, the H and F atoms from the upper edge of the calix structures were removed. It enlarges the resonance of the system and decreases the Eg of the systems. By removing the H and F atoms from the Calix molecules, the maximum absorption peaks were transferred to the visible area, and the intensity of light-colour properties in the structures was greatly increased. So, by increasing the size of the calixes, the optical properties are enhanced. Since it causes the most absorption for calixes 6, 7, 8 and 9 and the calix[8] -aza-BODIPY oligomer is detected as the most coloured molecule.

Assessment of Physicochemical and Sensory Characteristics of Commercial Sparkling Wines Obtained Through Ancestral and Traditional Methods

Sparkling wines produced using the ancestral method, also known as Pét-Nats, are gaining more and more market share these days. However, scientific information on these wines is very scarce. The aim of this study was therefore to compare the physicochemical composition and sensory characteristics of a representative selection of commercial sparkling wines produced using the ancestral and traditional methods. Ancestral sparkling wines were more heterogeneous than traditional sparkling wines, as some of them showed lower internal pressure, higher turbidity, higher color intensity and lower effervescence. These differences are probably due to the fact that the protocol for making sparkling wines using the ancestral method is not as well defined as that for traditional sparkling wines. However, the ancestral method has the advantage of being able to work with riper grapes and a lower sulfur dioxide dosage.

Characterization of volatile compounds and sensory properties of spine grape (Vitis davidii Foex) brandies aged with different toasted wood chips

Aging is an important process for improving wine and brandy quality. In this study, the chemical characterization and sensory properties of spine grape brandies were compared after aging with various species of wood chips, including French oak (FO), American oak (AO), Mongolian oak (MO), Japanese blue oak (JO), chestnut, catalpa, and cherry. The results showed that high color intensity and significant concentrations of tannins and polyphenols were observed in the brandies aged with FO, AO, and chestnut chips. The volatile compounds, such as ethyl decanoate, ethyl 2-methylbutanoate, ethyl octanoate, methyl salicylate, (Z)-2-hexenol, and furfural, contributed to the floral, fruity, and roasted/smoky attributes of the brandies aged with FO, AO, and chestnut chips. The 1-butanol, 1-propanol, phenylethanol, phenylethyl acetate, isoamyl acetate, and linalool contributed to the fruity, honey, and floral attributes of the brandies aged with JO and cherry chips. These findings are extremely useful for the production of differentiated and high-quality spine grape brandies.

Optimization of germinated cowpea flour ratios and extrusion conditions on the nutritional composition and sensory quality of Ethiopian emmer wheat-based extruded porridge

Childhood malnutrition is a major problem in developing countries, particularly in Ethiopia. This study aimed to create nutritious emmer wheat and cowpea extruded porridge with optimal macronutrient levels and sensory quality. Utilizing Design-Expert software, the effects of cowpea blending ratios (10–25 %), barrel temperatures (80–120 °C), and feed moisture content (22–26 %) were analyzed using a three-factor, three-level Box-Behnken design. Significant impacts on nutritional characteristics were observed, leading to the identification of optimal extrusion conditions (cowpea blend: 20.17 %, moisture content: 25.91 %, barrel temperature: 117.20 °C). Blending emmer wheat with cowpea flour significantly enhanced the porridge's color, taste, and aroma. The highest color intensity (4.36 %) was at 10 % cowpea and 22 % moisture processed at 100 °C. The best taste (4.41 %) was with 25 % cowpea and 22 % moisture at 100 °C, while the highest aroma was in blends with 10 % and 25 % cowpea at 100 °C. The control had the best mouthfeel (4.36 %), but a blend with 25 % cowpea, 24 % moisture, and 80 °C barrel temperature had the highest overall acceptability (4.31 %). The study highlighted the potential of these protein-rich porridge products to address protein-energy malnutrition, particularly in Ethiopia, by introducing awareness about the unique nutritional composition of Ethiopian emmer wheat and underutilized cowpea, thus creating a new market for nutritious food options.

Tracing the color: quantitative trait loci analysis reveals new insights into red-flesh pigmentation in apple (Malus domestica).

Red-flesh color development in apple fruit is known to depend upon a particular allele of the MdMYB10 gene. While the anthocyanin metabolic pathway is well characterized, current genetic models do not explain the observed variations in red-flesh pigmentation intensity. Previous studies focused on total anthocyanin content as a phenotypic trait to characterize overall flesh color. While this approach led to a global understanding of the genetic mechanisms involved in color expression, it is essential to adopt a more quantitative approach, by analyzing the variations of other phenolic compound classes, in order to better understand the molecular mechanisms involved in the subtle flesh color variation and distribution. In this study, we performed pedigree-based quantitative trait loci (QTL) mapping, using the FlexQTL™ software, to decipher the genetic determinism of red-flesh color in five F1 inter-connected families segregating for the red-flesh trait. A total of 452 genotypes were evaluated for flesh color and phenolic profiles during 3years (2021-2023). We identified a total of 24 QTLs for flesh color intensity and phenolic compound profiles. Six QTLs were detected for red-flesh color on LG1, LG2, LG8, LG9, LG11, and LG16. Several genes identified in QTL confidence intervals were related to anthocyanin metabolism. Further analyses allowed us to propose a model in which the competition between anthocyanins and flavan-3-ols (monomer and oligomer) end-products is decisive for red-flesh color development. In this model, alleles favorable to high red-flesh color intensity can be inherited from both white-flesh and red-flesh parents.

Assessing Aluminum Stress Resilience in Common Bean Roots: Phenotypic, Histochemical, and PvGST/PvPOD Gene Expression Analysis

Common bean (Phaseolus vulgaris L.) is grown in various parts of the world. Aluminum (Al) toxicity poses a significant and widespread challenge in marginal areas with unfavorable soil qualities where common bean is grown. In acidic soils, stable forms of Al dissolve into the soil solution and inhibit root growth and function by injuring the root apex with phytotoxic ions. This leads to the development of a smaller root system, adversely affecting crop yield. In this study, the phenotypic evaluation for relative root elongation of 10 common bean genotypes/cultivars under Al stress (50 µM), the impact of Al toxicity using different histochemical dyes (Evan’s blue and Schiff’s reagent) and the expression levels of PvGST (Glutathione S-transferases) and PvPOD (peroxidase) genes in the root tissues of the most resistant/sensitive common beans under Al stress (50 µM) and control conditions (0 µM) were investigated. The maximum relative root elongation value (71.9%) was found in Önceler-98 cultivar, while the lowest value (14.1%) was obtained from Blksr-19 genotype. Histochemical applications used in the study supported phenotypic results. The cracks at the root tip and high blue color intensity were detected in Schiff’s reagent and Evan’s blue dyes in the Blksr-19, respectively. The expression levels of PvGST and PvPOD genes in the root tissue of the Blksr-19 (Al-sensitive) were highly upregulated at 24 h of Al stress treatment. The results revealed that these genes might be involved in the common bean root tissue's defense mechanism against Al stress for the first time. The findings herein will help plant breeders develop common bean cultivars tolerant to Al toxicity.

Influence of the thickness of oak alternatives on the composition and quality of red wines

This work studies the influence of the thickness of oak alternatives on the composition and quality of red wines. A red wine was aged in control conditions and also in contact with oak chips, and with thin and thick oak staves for 12 months. As expected, all the wines aged in contact with all the oak alternatives were enriched in total polyphenols and had a higher colour intensity. In addition, the contact with all the oak alternatives enriched the wine in furfural and total furans, vanilla and total aldehydes and ketones, eugenol and total volatile phenols, and in β-methyl-γ-octalactones. However, the thickness of the oak alternative seems to play an important role in the composition and quality of the wine. Specifically, the wines aged in contact with the two types of staves had a more intense colour than the wine aged with oak chips, as well as a higher total phenolic index and higher eugenol concentration. Moreover, the β-methyl-γ-octalactones concentration was higher in the wine supplemented with thick staves. Finally, the wines supplemented with the two types of staves had a higher intensity of the spicy attribute than the wine aged with oak chips. The wine supplemented with thick staves had a higher intensity of candy/pastry, toasted, smoked, complexity, aromatic intensity, sweetness, structure, and persistence. Finally, the panel preferred the wine aged with thick staves followed by, in descending order, the wines aged with thin staves, oak chips, and the control.

Could varieties genetically related to Tempranillo behave better than it under drought conditions?

The effects of climate change are an emerging threat that is compromising the sustainability of grapevine growing worldwide. The Tempranillo variety is no stranger to this threat. In fact, in recent decades, significant losses have occurred in the yield and quality of Tempranillo grapes for winemaking. This problem is particularly serious in Spain, where Tempranillo is the red variety par excellence for the production of great wines. In this study, we assessed whether two genetically related varieties could exhibit a better drought response than Tempranillo itself. During two consecutive seasons, a study was conducted including the Tempranillo, Benedicto, and Moribel varieties, which were grown under two different water deficit regimes. The phenology of the varieties was followed, and components of yield, vigor, quality parameters, and δ13C were analyzed. The results revealed that Tempranillo was the variety most affected by water stress, exhibiting significantly higher δ13C than its relatives. Without compromising yield, Benedicto and Moribel responded better than Tempranillo to drought conditions, exhibiting better must quality even in the warmer season. The wines coming from Benedicto exhibited the highest quality because of their high total acidity, anthocyanin concentration, color intensity, and low pH. Although all three wines exhibited a similar profile, in the sensory analysis, tasters mostly preferred Benedicto and Moribel wines to Tempranillo ones.

Suppression of Coffee-ring Effect (CRE) in the Development of Low-cost Diagnostic Kit

One of the applications of membrane technology is using the polymeric membrane as an adsorber or assay-capturing matrix in the diagnostic kits' assembly. This study explores the addition of NaCl into a protein solution to suppress the coffee-ring effect (CRE) in developing a low-cost diagnostic kit. The highest concentration of NaCl addition shows the optimum results with no formation of CRE and high color intensity (low grey scale value). Adding NaCl into the protein solution is a safe and cheap alternative for lowering the cost of assembly, benefiting people in low-resource places.

Analysis of pyranoanthocyanins, polymeric pigments and colour parameters in Port wines

Context & aim: The two major categories of Port wines, Tawny and Ruby, are defined by their ageing conditions, with associated oxidative conditions being much more pronounced in the case of the former than the latter. The main aim of this study was to determine if, independently of the producer, all Port wines can be grouped into these styles based on their chromatic and pigment characteristics. Methods: A total of 32 Port wine samples comprising eight different styles were provided by five different producers of the Douro region in Portugal for this work. All the samples were filtered prior to analysis for anthocyanin determination using an HPLC-DAD-ESI/MS, and unfiltered samples were used for the determination of colour parameters and CIE Lab coordinates. The samples were measured in triplicate for statistical analysis. Results: The chromatic analysis of the Port wines showed Ruby style Ports to have a higher colour intensity and lower hue (°) than Tawny style Ports. The PCA analysis of colour parameters and CIE Lab coordinates clearly shows two separate clusters representing Ruby styles and Tawny styles respectively. Overall, Tawny style Ports had traces of or non-detected anthocyanins monoglucosides, a few styles having < 10 mg/L in the form of malvidin-3-O-glucoside equivalent; meanwhile Ruby styles showed higher concentrations of anthocyanins as detected by HPLC, sometimes reaching values close to 100 mg/L. The major anthocyanin family found across all wines (even in trace amounts) were pyranoanthocyanins, specifically vitisin A and coumaroylated vitisin A. Main conclusions: The results prove that in terms of all the parameters studied there is a clear division between the two major styles of Port wines, which can be attributed to the differences between the ageing process of these two types of wines.

Acrylic yarns pre-treated with different mordants and their dyeing potential with annatto dye

The study aimed to identify the best conditions for dyeing acrylic fiber with natural annatto dye, considering the presence of metallic mordants such as alum and ferrous sulfate, and evaluating the influence of soy milk or the absence of a mordant. Exhaust dyeing tests were conducted with the extract at different pH ranges to understand the behavior of the carotenoids bixin and norbixin in annatto seeds. Color intensity was measured by spectrophotometry, while colorfastness tests were performed to assess color transfer. The alum mordant showed less colorfastness than dyeing without a mordant, suggesting interference in dye fixation despite high color intensity values. On the other hand, the ferrous sulfate mordant exhibited limited leveling but high colorfastness. The natural pH range of the extract with soy milk mordant demonstrated good colorfastness and moderate intensity, resulting in a light-yellow shade. These findings underscore the complexity of interactions between natural dyes, synthetic fibers, and different mordants, emphasizing the importance of considering various factors to optimize desired outcomes in acrylic fiber dyeing.

Leveduras alternativas como agentes microbianos para vinhos produzidos a partir de uvas não-Vitis vinifera: Uma abordagem sensométrica. Parte 1: BRS Núbia

ABSTRACT Wines are produced from Vitis vinifera or American/hybrid grapes as a result of alcoholic fermentation and this bioprocess is modulated by yeasts of the Saccharomyces or non-Saccharomyces species. This study aimed at characterizing the chemical and sensory acceptance profiles of wines produced from BRS Núbia hybrid grapes with the classic yeast Saccharomyces cerevisiae (SC), and alternative yeasts Saccharomyces bayanus (SB) and Saccharomyces uvarum (SU). The wines produced using the same winemaking protocol were evaluated using the physicochemical parameters of total acidity, volatile acidity, total dry extract, reducing sugars, alcohol content, total phenolic content, color indices and the sensory acceptance method. All the physicochemical parameters evaluated were in accordance with the legislation. The SC wine sample showed greater acceptance of appearance and body due to its high color intensity, reducing sugar and total phenolic content. The SU wine sample was related to the physicochemical parameters of acidity (total and volatile), alcohol content, dry extract and CIELab parameters, showing higher acceptance for aroma, flavor, overall acceptance and purchase intention. The SB wine showed no relationship with any physicochemical property or sensory acceptance attribute. The SU yeast showed potential in producing wines with great acceptance by Brazilian consumers, considered an alternative yeast that can be used for the production of hybrid grape wines.

Maserasyon, refluks ve ultrasonik destekli ekstraksiyon yöntemleri ile üretilen kestane propolis ekstraktlarının farklı gıda modellerinde kullanımı: Fizikokimyasal, duyusal ve biyoaktif niteliklere etkisi

This study obtained ethanol-extracted propolis by applying maceration, reflux, and ultrasound-assisted extraction methods to propolis obtained from chestnut honey hives. Chestnut propolis extracts prepared by the methods were added to flower and chestnut honey at four different rates (0, 1, 2 and 4%) as a food model without heat treatment, and antioxidant activity, total phenolic content, colour, and sensory analysis of honey mixtures were made. Although the antioxidant activity (AO) (82.96%) and total phenolic content (TPC) (412.50 µg GAE /g) of chestnut honey were higher than that of flower honey (AO: 49.69%, TPC: 127.50 µg GAE/g), it was determined that the bioactive properties of flower honey (AO: 90.00%, TPC:713.60 µg GAE/g) rose close level to that of chestnut honey (AO:89.08%, TPC: 849.17 µg GAE/g) thanks to the addition of 4% propolis extract. Because the colour of chestnut honey with high colour intensity (1803.5 mAU) is significantly darker than flower honey (378.5 mAU), the different addition rates and extraction method of propolis did not significantly affect the final product colour intensity of chestnut honey (p>0.05), the addition of propolis in flower honey increased the colour intensity significantly (p<0.05). When propolis extracts prepared with three extraction methods are added to the basic cake formulation as a heat-treated food model in 4 different ratios (0, 1, 2 and 4%), the bioactive properties of the products (AO: 11.97%, TFM: 285.0 µg GAE/g) were determined to increase depending on the increasing propolis addition rate. Although propolis increases the antioxidant activity and phenolic substance content of the food models to which it is added due to its rich bioactive content, sensory properties of the food models were analysed due to propolis extracts' unique, intense taste, colour and flavor, and the results were evaluated with Principal Component Analysis. In terms of both food models, the products with propolis produced by maceration extraction had higher sensory evaluation scores. In contrast, the control samples without propolis were found to be similar to the products with 1% and 2% propolis added, respectively. The products with 4% propolis added showed separate clustering with low evaluation scores.

Utilizing rGH + Spirulina in Fish Feed to Enhance The Growth and Pigmentation of Betta Fish (Betta, spp.)

This study aims to evaluate the effect of the addition of growth hormone (rGH) and spirulina flour on the performance of absolute weight growth, survival, feed efficiency, and feed conversion ratio (FCR) of cupang fish (Betta spp.). This study used a completely randomized design (CRD) with four treatments with three replications, i.e., A) Dose of growth hormone 1.5 mg+3 g spirulina flour; B) Dose of growth hormone 2 mg+3g spirulina flour; C) Dose of growth hormone 2.5+3 g spirulina flour; D) Control (no treatment). The results showed that the addition of growth hormone (rGH) and spirulina to commercial feed affected absolute weight growth of 2.27 ± 0.90 g. The survival rate was 75.00±1.11 %, the feed efficiency value was 28.98±1.17 %, and the feed conversion ratio was 1.11±0.022. The highest color intensity was found in treatment C with a score of 6.

Effect of caramel colors addition on the color, physicochemical properties, and flavor of Huangjiu

Caramel color is a food colorant widely used in the fermented beverage industries. In this context, this study investigated the effects of caramel color on the quality of Huangjiu in terms of color, physicochemical properties, sensory characteristics, and the release of volatile organic compounds (VOCs). The results showed that Class IV caramel colors with the highest color intensity had the lowest coloring ability in Huangjiu due to precipitation. Caramel colors significantly affected the total sugar, titratable acidity, and amino nitrogen of Huangjiu. Sensory analyses indicated that the three classes of caramel colors significantly affected 10 sensory attributes and the aroma release of Huangjiu. The headspace concentrations of the 40 VOCs in Huangjiu changed significantly. Principal component analysis (PCA) and cluster analysis showed that Classes I and III caramel colors had similar effects on the VOCs in Huangjiu. Partial least-squares discriminant analysis (PLS-DA) showed that 9 compounds made important contributions to distinguishing different classes of caramel-colored Huangjiu samples. This study provides a theoretical foundation for the scientific application of caramel color in Huangjiu and other fermented food industries.

Looking Beyond the Hutchinson Sign: A Retrospective Study of Clinical Factors Indicating the Presence and Invasiveness of Nail Unit Melanoma in Patients With Longitudinal Melanonychia.

The data underlying this article are available in the article.Longitudinal melanonychia (LM) presents a challenge because nail unit melanoma (NUM) must be considered as a differential diagnosis. Because nail matrix biopsy may result in nail dystrophy, it is important to distinguish NUM from LM. To provide evidence of previously reported clinical factors indicative of NUM in patients with LM. This was a retrospective study of patients who presented with LM and had biopsy-confirmed NUM from 2005 to 2021. Benign LM was either confirmed by biopsy or considered benign if followed without the need for biopsy. Clinical factors associated with LM and NUM were compared by multivariate regression. A total of 177 patients (97 LM and 80 NUM) were included. Multivariate regression showed that high band color intensity (p = .0031), variegation (p = .0005), nail plate splitting (p = .0017), Hutchinson sign (p = .0027), and band change (p = .001) correlated with malignancy. Nail plate splitting was associated with Breslow thickness. Malignancy should be suspected and biopsy performed in patients with LM and high band color intensity, variegation, nail plate splitting, Hutchinson sign, and band change.

THE POSSIBILITY OF EFFECTIVE USE OF BASIC DYES OF THE "BAZAKRYL" TRADEMARK IN THE DETERMINATION OF ANIONIC SURFACTANTS

This study shows the prospects of using "Bazacryl" brand dyes in spectrophotometric analysis. On the basis of previous studies, their main spectrophotometric and protolytic characteristics have already been established, which made it possible to find out the optimal conditions for the formation of ionic associates of anionic surfactants with "Bazakrils". The studied dyes are characterized by a sufficiently high color intensity within a wide range of changes in the acidity of the medium, and in terms of these properties, they are not inferior to the majority of known basic dyes used in analytical practice. The kinetic factors of extraction were studied. As a result, the extraction equilibrium is established after 10-30 seconds of mixing the phases and practically does not depend on the used extractant, but 1-3 min. centrifugation is sufficient for complete phase separation. The optical density of the extracts of the formed IA does not change within 2 hours. It was established that such dyes show the ability to form IA from APAR and can serve as analytical reagents for their determination. The optimal conditions for the formation and extraction of IA APAR with new dyes have been established. A new, simple and rapid method for determining APAR in various samples of wastewater and natural waters, detergents, etc. is proposed.
 Keywords: dyes; spectrophotometry; ionic associate; protolytic properties; spectrophotometric properties.

Pulsed microwave radiation for extraction of betalains from red beetroot: Engineering and technological aspects

Betalains are water-soluble plant-derived red pigments with high red color intensity besides functional properties. Extraction is a critical step in isolating these bioactive compounds from natural sources. In this study, microwave treatments with different powers, duty cycles, and process times were applied to extract betalains, from red beet. Results revealed that increments in power, extraction time, and duty cycle led to a steep temperature increase in all samples. However, the severity of temperature rise declined at higher power, time, and duty cycle. The minimum non-uniform heating was obtained at power 450 W, duty cycle 0.17, and process time 0.5 min. The minimum energy consumption was observed at the lowest power, time, and duty cycle. The highest betacyanin content (about 175–200 mg/L) was shown at higher microwave powers. Increment in all extraction parameters, namely process time, power, and duty cycle, improved the total phenolic content. Maximum antioxidant capacity, 73 %, was obtained at 1.5 % citric acid, 0.17 duty cycle, 230 W microwave power, and 4 min extraction time. Overall, microwave with pulsed radiation is a powerful and advanced technique for efficiently extracting betalains from red beetroot for usage in the food industries.

Ultrasound Treatment Improves Fruit Quality of Postharvest Blood Oranges (Citrus sinensis L. Osbeck): Anthocyanin Enrichment and Its Biosynthesis.

This study was to investigate the effects of different nonthermal treatments on quality attributes, anthocyanin profiles, and gene expressions related to anthocyanin biosynthesis during low-temperature storage, including pulsed light (PL), magnetic energy (ME), and ultrasound (US). Among these treatments, 1 min US treatment was the most effective method for improving fruit quality and increasing total anthocyanin contents (by 29.89 ± 3.32%) as well as individual anthocyanins during low-temperature storage of 28 days. This treatment resulted in high color intensity, intact cellular architectures, and positive sensory evaluation. In contrast, PL and ME treatments displayed negative effects on quality improvement, leading to the destruction of cell architectures and inhibiting anthocyanin levels. Furthermore, qPCR analysis revealed that the structural genes (C4H, CHS1, CHS2, CHI, F3H, ANS, and GST) related to anthocyanin biosynthesis and transport were the target genes and upregulated in response to the cavitation effect of US treatment.

PHENOLIC AND FLAVONOID PRODUCTION, PHYTOCHEMICAL PROFILE, AND ANTIOXIDANT CAPACITY OF Adenostemma platyphyllum AT DIFFERENT CONCENTRATIONS OF HYDROPONIC SOLUTIONS

Adenostemma platyphyllum is considered a weed with various benefits but has not been widely cultivated. This work aims to obtain the optimum concentration of a nutrient solution (AB-mix) to produce optimum phenolic and flavonoid levels, antioxidant capacity and metabolite profiling in A. platyphyllum using a hydroponic wick system. Different AB-mix nutrient solution concentrations were employed in a one-factor randomized block design. The highest total phenolic, flavonoid concentrations and antioxidant capacity were found in plants without additional nutrient solutions. However, the highest phenolic and flavonoid productivity was found in plants with a nutrient solution concentration of 1100 mg/L. The phenolic/flavonoid group compounds were successfully identified by separating the components using thin-layer chromatography. The intensity of the bands produced from each treatment was quite varied. The untreated plant produced thicker phenolic/flavonoid bands than the other treatments. This was supported by the heatmap pattern produced by the untreated ones, which had high color intensity. Therefore, the optimum concentration of nutrient solution to produce optimum phenolic, flavonoid levels, and antioxidant capacity in A. platyphyllum cultivation by hydroponic wick system was the concentration of 1100 mg/L.