Intense Red Color Research Articles

Postharvest LED Treatment of Tomatoes Harvested at an Early Stage of Coloration

The tomato plant is one of the most important vegetable crops, with a global production of around 188 million tones. The greatest losses in quantity and quality occur during storage, transport, and sale. The aim of the study was to determine the effect of irradiation on the quality and storability of the tomato ‘Tomimaru Muchoo’. Fruit harvested at the turning ripening stage were illuminated for the first two weeks at 15 °C with four visible LED light spectra, with different percentages of blue, green, and red light (BGR). The illumination times were 4 and 8 h per day (hpd). After illumination, the tomatoes were stored at 20 °C in the dark for 4 weeks. Immediately after 14 d of illumination, all tomatoes were fully ripe, although they showed varying red color intensity. In addition, all fruit retained very good quality and freshness. During further storage at 20 °C, there was a gradual decrease in tomato quality. However, LED lighting helped delay softening, reduce rotting, and thus maintain better tomato quality. Longer daily irradiation (8 h) delayed tomato senescence to a greater extent than shorter irradiation (4 hpd). Comparing the spectra, the greatest reduction in softening and rotting occurred in tomatoes illuminated with the spectrum containing the highest amount of blue light (56%). These tomatoes also maintained the lowest color index (a*/b*) throughout storage at 20 °C, which was especially evident in tomatoes that had been illuminated for 8 hpd. The light treatment influenced the maintenance of higher levels of ascorbic acid and antioxidant activity in tomatoes. However, irradiation did not increase the polyphenol content of tomatoes or reduce the lycopene levels in the fruit. Overall, the results showed that LED irradiation during storage improves storability and affects the health-promoting components of tomato fruit. It is a promising tool for reducing losses of horticultural produce.

Physico-chemical and sensory characteristics of red oncom, a traditional fermented food from Indonesia, based on the variability of ingredients and processing steps

Red oncom, a traditional fermented food from Indonesia, was produced differently using various ingredients and unstandardized production processes. The study aimed to evaluate the influence of raw materials and production processes on the physicochemical and sensory characterization of red oncom collected from nine different producers in three different regions. The study showed that there are three different categories of red oncom varied depending on the ingredients such as peanut press cake, okara, and tapioca waste. In addition to processes, the variability in inoculum preparation, ingredient preparations, and incubation period were identified. Okara flour generated a higher moisture content, soft and compact texture. Sensory profiling revealed that oncom made of okara flour had a higher intensity of musty aroma, beany aroma, orange color, red color, and sour aftertaste attributes. The soft and compact texture and fully covered mycelium of Neurospora fungi that gave an even surface orange color in red oncom made from okara was preferred by the panelists. The use of peanut press cake resulted in red oncom with higher fat content, a hard texture, and a higher intensity of nutty aroma and bitter taste attributes. The hard texture and a higher intensity of bitter taste caused red oncom made from peanut cake to be less preferred by panelists. In conclusion, the characteristic and chemical composition of red oncom varied depending on the ingredients, processes, and region.

The study of biochemical composition of grape and wine from Armenian selectionvariety Nrneni

Background: In Armenia, autochthonous, modern cultivars, and wild grape populations are highly diverse. Different types of wine can be produced due to the climatic zones. Grapes are a popular fruit all over the world, consisting of bioactive compounds and antioxidants, such as proanthocyanidins, anthocyanins, flavonols, organic and phenolic acids, and stilbenes. It is well known that grape varieties have different yields as well as quantitative and qualitative characteristics of the berry, which impact the quality of wine. Objective: Conduct an in-depth study of Indigenous grape varieties and clones is essential in the development of the best wine. Our focus is to specifically study Nrneni, an artificially selected Armenian grape variety. P.K. Ayvazyan, G.P.Ayvazyan created this variety by crossing a combination of Alikante Bouchet and Cabernet Sauvignion with Saperavi. The resulting product has pulp and juice that are an intense red color. Methods: In the Ararat Valley region, the grapes were hand-harvested at the end of September once they reached full technical maturity. The wine was made by the classic red winemaking method. Physicochemical analyses of grape and wine were carried out by OIV methods. Organic acids were separated and identified using liquid chromatography. A photocalorimetric method was used to determine the total phenolic compounds. Results: The chemical composition of red wine made from Nrneni grapes was assessed. In the process of wine production, storage, and maturation, grapes produce a variety of other substances, including organic acids, polysaccharides, and polyphenols, some of which contribute to the wine's sensory properties (such as flavor, color, and taste) and health benefits. Grapes are excellent sources of bioactive compounds, especially polyphenols. The total and extractable anthocyanin and flavonoid content of the Nrneni grape variety was determined. The conducted studies showed that Anthocyanins were present in high amounts of 2366.4 mg/kg. Flavonoids were present in 10183.0 mg/kg in the 2022 vintage, and 3159.9 mg/kg and 12563.7 mg/kg in the 2023 vintage. Extractable anthocyanin and flavonoid amounts were 1135.87 and 4684.18 mg/kg in 2022, 1540.32 and 5836.67 mg/kg in 2023 respectively. These indicators are also high in the wine: 502.18mg/l and 2971.15mg/l in 2022 vintage, while 975.7and 4208 mg/l in 2023 vintage. Theoretical varieties are present in 8.9 g/l and 2.02 g/l in 2022, and 6.5 g/l and 1.6 g/l in 2023. Licosaccharides, acetic acids, citric acids, and succinic acids are produced by alcoholic and malolactic fermentation. Conclusion: There is a wide range of bioactive compounds in red grapes and red wine that have been shown to have potential health benefits. According to studies, the Nrneni grape variety and the wine produced with these grapes have functional and oenological potential due to their high levels of biologically active substances, such as phenolic compounds and organic acids. Keywords: bioactive compounds, grape, organic acids, phenolic compounds, red wine.

Survival of Free and Encapsulated Probiotics in Healthy Gummy Candy as a Carrier for Probiotic Capsules

Probiotic gummy candy is an innovative food that can be used as a carrier to deliver probiotics. This study aimed to manufacture healthy gummy candy (HGC) as a carrier for probiotic capsules. The ingredients' effect on the viability of probiotic capsules and free cells was evaluated for 48 days under refrigerated conditions. Also, the textural properties, overall acceptability of products, and physicochemical properties were tested. The encapsulation probiotics in sodium alginate and chitosan provided a high efficiency of 88.16%. At the same time, the encapsulated cells-based HGC (HGC-C) had higher counts of probiotics than free cells-based HGC, and it remained above the 3 log CFU/g at the end of the 48-day storage period in HGC-C, while the free cells reached zero at 30 days. The HGC product showed a low hardness value and high antioxidant capacity as well as, and the colour coordinates for the product showed more yellow, with an intense red colour. Using mango pulp and probiotics in gummy candies is an innovative and viable alternative to the confectionery industry; therefore, combining fruits as a source of prebiotics and probiotic bacteria could be a promising formula for probiotics gummy supplement preparation.

Enhancing Red Table Grape Coloration Using Tsikoudia: A Novel and Sustainable Approach.

Achieving optimal coloration in red table grapes, especially in warm-climate regions, presents significant challenges due to high temperatures that inhibit anthocyanin biosynthesis. Conventional methods to enhance grape coloration, including the use of abscisic acid (ABA), ethephon, foliar nutrient supplementation, and viticultural practices like cluster trimming and girdling, have limitations related to cost, regulatory restrictions, and potential adverse effects on grapes quality. This study proposes the application of tsikoudia, a traditional Greek alcoholic beverage, as a novel, sustainable, and cost-effective alternative to conventional practices. Tsikoudia, applied during the veraison stage, significantly improved the coloration of 'Crimson Seedless' and 'Red Globe' grapes by enhancing anthocyanin accumulation and altering color parameters. Specifically, lightness (L*), chroma (C*), and hue angle (h), measured using the CIE-Lab color system, were reduced, while the Color Index for Red Grapes (CIRG) was increased. Additionally, total anthocyanin content, determined through spectrophotometric analysis, also showed an increase. These changes indicate a more intense red coloration. This research highlights the effectiveness of tsikoudia in improving grape coloration and contributes to the development of more sustainable viticultural practices.

Analyzing Medicago spp. seed morphology using GWAS and machine learning

Alfalfa is widely recognized as an important forage crop. To understand the morphological characteristics and genetic basis of seed morphology in alfalfa, we screened 318 Medicago spp., including 244 Medicago sativa subsp. sativa (alfalfa) and 23 other Medicago spp., for seed area size, length, width, length-to-width ratio, perimeter, circularity, the distance between the intersection of length & width (IS) and center of gravity (CG), and seed darkness & red–green–blue (RGB) intensities. The results revealed phenotypic diversity and correlations among the tested accessions. Based on the phenotypic data of M. sativa subsp. sativa, a genome-wide association study (GWAS) was conducted using single nucleotide polymorphisms (SNPs) called against the Medicago truncatula genome. Genes in proximity to associated markers were detected, including CPR1, MON1, a PPR protein, and Wun1(threshold of 1E−04). Machine learning models were utilized to validate GWAS, and identify additional marker-trait associations for potentially complex traits. Marker S7_33375673, upstream of Wun1, was the most important predictor variable for red color intensity and highly important for brightness. Fifty-two markers were identified in coding regions. Along with strong correlations observed between seed morphology traits, these genes will facilitate the process of understanding the genetic basis of seed morphology in Medicago spp.

Development and characterization of innovative bio-based edible films supplemented with cell-free supernatant and whole-cell postbiotic of Lactobacillus gasseri

More recently, the concepts of cell-free supernatants (CFS, so-called postbiotics) and whole-cell postbiotics (WCP) of probiotics have gained increasing attention for the development of bio-based films. However, reports on CFS and WCP of Lactobacillus gasseri remain scarce. In this study, pea protein isolate/psyllium mucilage was incorporated with CFS and WCP of L. gasseri to produce bio-based edible films. pH, total soluble solid content, antioxidant activity, total phenolic content, antimicrobial activity, and structural analyses were conducted to characterize the CFS and WCP of L. gasseri. Furthermore, the effects of CFS (10% and 20%, v/v) and WCP (10% and 20%, v/v) on the physicochemical, mechanical, barrier, optical, microstructural, and antimicrobial properties of the bio-based films were investigated. The results showed that CFS and WCP exhibited antioxidant and antibacterial activities and were significant sources of phenolic compounds. The incorporation of 20% WCP caused a significant increase in the thickness and water vapor permeability of films, while a significant increase in moisture content was observed with 10% WCP. The control and 10% WCP films had the highest tensile strength values. Furthermore, the addition of 10% WCP resulted in a significant increase in elasticity. Films incorporating CFS and WCP exhibited lower opacity values and darker, yellow, and red color intensities. The addition of CFS and WCP caused a rough texture and cracked structure on the surface of the film. In conclusion, pea protein/psyllium mucilage-based films containing CFS and WCP of L. gasseri can be considered as a new alternative for environmentally friendly bio-based films.

Feeding strategy in organic pig farming as a lever to improve various quality dimensions of pork

Since 2022, European specifications for organic pig farming have evolved to distribute 100 % organic feed and to reinforce the link to the soil with feed resources that should primarily be obtained from the farm or the same region. Feeding strategy acts as a lever to improve various quality dimensions of organic (as well as conventional) pork, including intrinsic dimensions (carcass composition, nutritional, organoleptic, technological, sanitary qualities) and extrinsic dimensions related to animal farming (image). Diet may also influence the risk of undesirable odours or flavours that may be found in pork from non-castrated male pigs. This study aimed at evaluating the effects of a specific feeding strategy on several quality dimensions of organic meat from non-castrated male pigs. The experiment was conducted with 77 organic non-castrated male pigs (Piétrain NN × Large White) reared according to organic specifications and distributed in two batches. Within litters, male littermates were allocated at around 33 kg of live weight to either a Control group which received a Control feed (C) corresponding to the organic specifications or in a Bio+ group which received an organic test feed based mainly on French raw materials and which contained more fibres (faba bean and access to forages) and omega-3 fatty acids (linseed, camelina). All pigs were reared in the same building on deep straw bedding (1.3 m2/pig) with free outdoor access (1.0 m2/pig) using one pen per experimental group. Pigs were fed ad libitum until slaughter at about 125 kg live weight. Average daily gain, carcass weight and lean meat content did not differ significantly between C and Bio+ pigs. Compared to C, Bio+ pigs had higher (P < 0.05) ultimate pH in the loin (Longissimus muscle) and ham (Gluteus medius, and Semimembranosus) muscles, associated with a lower Longissimus muscle glycolytic potential (P < 0.001). Loin and ham meat from Bio+ vs. C pigs was lighter (P < 0.05) and had a more intense red colour (P < 0.10). The Bio+ strategy led to a lower Longissimus muscle n-6:n-3 fatty acid ratio (P < 0.001), indicating an improvement in pork nutritional value. Backfat skatole concentration was lower in Bio+ than in C pigs whereas backfat androstenone was higher in Bio+ than in C pigs (P < 0.05). Altogether, we demonstrated that the Bio+ strategy had positive impacts on several qualities of organic pork from non-castrated male pigs.

PHYSICOCHEMICAL CHARACTERISTICS OF RED WINES (CABERNET SAUVIGNON AND TEMPRANILLO) FROM ENSENADA, BAJA CALIFORNIA

Ensenada wine country, in the State of Baja California, Mexico, accounts for approximately 70–80 % of Mexico’s wine production. Despite its significance, detailed knowledge of the physical and chemical properties of wines remains limited. In this study, we examined nine physicochemical properties of 69 commercial red wines produced from the Tempranillo and Cabernet Sauvignon varietals in the San Vicente, Santo Tomás, and Guadalupe valleys. The pH, total acidity, acetic acid, lactic acid, malic acid, total polyphenols, glucose/fructose ratio, alcohol content, and red color intensity were all analyzed. Tempranillo wines showed significantly higher levels of acetic acid, lactic acid, and total acidity, but lower levels of total polyphenols and malic acid than Cabernet Sauvignon wines. Furthermore, wines from the Santo Tomás region have significantly higher alcohol content, glucose/fructose ratio, total polyphenols, red color intensity, and total acidity, distinguishing them from the wines of San Vicente and Guadalupe. Our results highlight the influence of the grape variety on wine chemistry, emphasizing the possibility for further optimization of the winemaking processes for the benefit of vine growers, enologists, and wine production in the region.

Fuel properties and incineration behavior of poultry litter blended with sweet sorghum bagasse and pyrolysis oil

The incineration of poultry litter (PL) effectively reduces the volume of waste in line with the United Nations Sustainable Development Goal of “affordable and clean energy”. However, mono-incineration is associated with considerable challenges due to the varying moisture, structural and chemical composition and low energy yield. The aim of the present work was to investigate the influence of sweet sorghum bagasse (SS) and pyrolysis oil (PO) on improving the fuel properties of PL and mitigating ash related burdens during incineration. The different biomass feedstocks were produced by combining PL with SS at 0.0% (T0), 25% (T1), 50% (T2), 75% (T3) and compared with 100% SS (T4). In order to achieve high energy potential and low ash deposition, the parallel samples were additionally mixed with 10% PO to improve the energy value. The experimental results show that increasing the proportion of SS and adding PO to the mixtures increases the volatile matter and decreases the moisture and ash content. The addition of PO also increases the carbon and hydrogen content. The use of SS and PO thus increased the values of the ignitability index and apparently also the flammability by 30.0%–49.4% compared to pure PL. SS and PO shifted the HHV of the starting material from 16.90 to 18.78 MJ kg−1. In addition, SS + PO improved the flame volume and red color intensity of the PL blends based on the image analysis method. However, the presence of SS and PO did not sufficiently improve the ash-related index values, which requires further investigation.

High-Sensitive Spatiotemporal Distribution Imaging of Compression Stresses Based on Time-Evolutional Responsiveness.

Mechanoresponsive materials have been studied to visualize and measure stresses in various fields. However, the high-sensitive and spatiotemporal imaging remain a challenging issue. In particular, the time evolutional responsiveness is not easily integrated in mechanoresponsive materials. In the present study, high-sensitive spatiotemporal imaging of weak compression stresses is achieved by time-evolutional controlled diffusion processes using conjugated polymer, capsule, and sponge. Stimuli-responsive polydiacetylene (PDA) is coated inside a sponge. A mechanoresponsive capsule is set on the top face of the sponge. When compression stresses in the range of 6.67-533kPa are applied to the device, the blue color of PDA is changed to red by the diffusion of the interior liquid containing a guest polymer flowed out of the disrupted capsule. The applied strength (F/N), time (t/s), and impulse (F·t/N s) are visualized and quantified by the red-color intensity. When a guest metal ion is intercalated in the layered structure of PDA to tune the responsivity, the device visualizes the elapsed time (τ/min) after unloading the stresses. PDA, capsule, and sponge play the important roles to achieve the time evolutional responsiveness for the high-sensitive spatiotemporal distribution imaging through the controlled diffusion processes.

A North Cameroonian cultivar of Hibiscus sabdariffa (Malvaceae) with calyces enriched in anthocyanins

Folere (Hibiscus sabdariffa L.) is a traditional plant cultivated in the north of Cameroon near the city of Yagoua. Calyces are used to prepare beverages while the leaves are incorporated into meals. This Cameroonian roselle is characterized by a higher intensity of red color than that found in conspecific samples from Egypt, and it was of interest to us to evaluate its beneficial activities in comparison with European pharmacopoeia standards. The samples were first subjected to phylogenetic analyses. Five samples including samples from Egypt and a white flower variety were subsequently examined according to the European pharmacopeia criteria i.e. (i) taxonomic identification, (ii) sample preparation and characterization (desiccation, TLC, coloring power, presence of foreign matter), and (iii) determination of the acidity index. Anthocyanins and anthocyanidins were obtained using three extracts from methanolic maceration, infusion, and boiling in water. Taken together, the results confirmed that the Cameroonian variety indeed belongs to H. sabdariffa and meets European Pharmacopoeia standards. All extracts contained common anthocyanins (delphinidin-3-sambioside, delphinidin-3-glucoside, cyanidin-3-sambioside, cyanidin-3-glucoside), and delphinidin and cyanidin aglycones were also found in the organic extracts. As a result of determining the amount of anthocyanins by HPLC in Cameroon samples, it was determined that they showed a high concentration of delphinidin type anthocyanins and a concentration 10 times higher than the Egyptian variety. This variety appears to be a very promising candidate for inclusion in industrial preparations, thanks to its high anthocyanin qualitative and quantitative properties, and also maintains economic interest for local populations.

Zinc-protoporphyrin formation in nitrite-free Parma Ham and its relationship with intrinsic parameters and red color profile of processed hams

A total of 134 fresh hams, assayed for Ferrochelatase (FeCH) activity and ultimate pH (pH48), were processed in compliance with the procedures established for PDO Parma ham and finally, analyzed for salt, moisture, Zinc Protoporphyrin IX (ZnPP), heme, iron and zinc contents, and proteolysis index (PI). The variation in ZnPP content was related to the intrinsic parameters of fresh and matured hams by a Partial Least Square Regression model. The most favorable factors on the formation of ZnPP were total iron content (representative of the initial hemoprotein content), and FeCH activity, demonstrating the main role played by these raw matter-specific predictors in the long matured dry-cured hams. To a lesser extent, zinc content and pH48 were involved with a positive and negative role, respectively. Salt content and PI of matured hams showed an inhibitory and a favorable influence, respectively, toward the ZnPP formation. Principal Component Analysis showed the associations between the sensory red color profile and the physicochemical traits of matured hams. The red color intensity increased in agreement with the red-violet and red-pink hues scores. The formation of a high amount of ZnPP was associated with the increased perception of the red-violet shade, with a lower lightness (L*) and Hue angle (h°). Moisture increase contributed to the shift in color perception to red-pink, while marked progress in PI strengthened the perception of the red-brown shade. ZnPP and final heme favored the red color of matured hams, although a high concentration of these pigments increased in particular the red-violet perception.

Sulfur Supplementation Enhanced the Growth and Photosynthesis of Lettuce in Hydroponic Production Using One-bag Complete Fertilizer

Sulfur (S) is an essential plant nutrient that regulates plant growth and metabolism. However, S is often absent from certain one-bag hydroponic fertilizers designed to provide a complete and balanced mixture of nutrients. We quantified the effects of S supplementation on the growth, morphology, and photosynthesis of lettuce grown in a deep-water culture hydroponic system. Two lettuce (Lactuca sativa) cultivars, green butterhead Rex and red oakleaf Rouxai, were grown using a prepackaged fertilizer specially formulated for reverse osmosis (RO) and other low-alkalinity water sources. The base nutrient solution was mixed using Jack’s FeED 12–4–16 fertilizer and RO water at a nitrogen concentration of 100 mg⋅L−1 (control). Three S supplementation treatments were implemented over a 4-week production period: 10 mg⋅L−1 supplemental S (provided using MgSO4); 20 mg⋅L−1 supplemental S (MgSO4); and a treatment using H2SO4 (instead of nitric acid) for pH adjustment. In both lettuce cultivars, shoot fresh and dry mass, total leaf area, leaf photosynthetic rate, total chlorophyll content, and leaf S concentration with all three S supplementation treatments increased significantly compared with those of the control. In contrast, the ratio of shoot dry mass to fresh mass, root dry mass, and percentage of root dry mass (i.e., root dry mass/total shoot and root mass) were significantly higher with the control treatment. Notably, ‘Rouxai’ lettuce grown in the control treatment had intense red coloration with a 216.6% to 288.9% increase in the anthocyanin index. There were no statistical differences in any of the growth and morphological parameters among the three S supplementation treatments. Overall, we observed significantly enhanced lettuce growth and photosynthetic performance with S supplementation, resulting in a 144.0% to 215.9% increase in shoot fresh mass in the two cultivars compared with the control. Thus, we recommend that at least 10 mg⋅L−1 of S should be supplemented when growing lettuce hydroponically to ensure optimal plant growth, especially when S is absent or low in the fertilizer and water source.

Synthesis of hybrid azobenzene-chalcone dyes and studies on their photophysical properties: Molecular recognition of carbonate and phosphate ions using a novel turn-off fluorescent probe

The work presented here describes the synthesis and comparative physiochemical studies of hybrid compounds C-1 to 5 of azobenzene A-1 and chalcone B-1, which exhibited the characteristic of both. Further, electron-withdrawing and donating substituents analogues have also been synthesized. The hybrid compound is unique in nature because it contains the phenolic -OH, -N = N-, as well as α,β-unsaturated enone functional groups. The photophysical properties of hybrid C-1 behaved more or less like the azobenzene moieties and showed the same pattern of UV–vis absorption as with the change in the polarity of the solvent and the change in the pH of the medium. Thus, in the non-polar solvent or in the water medium, the phenol form dominates with its yellow colour and in polar solvents shows an intense red colour of keto form. They show a dramatic quenching of fluorescence emission in the polar solvent. Furthermore, after screening, C-1 was found to show selective sensing of the aqueous CO32− ion as well as minimally with PO43- and show a characteristic colour change in an organic solvent such as CH3CN. A few ions also changed colour in DMF, but that was due to the only shifting of the tautomerization equilibrium from keto to enol form. The UV–vis as well as fluorescent spectral studies, determination of the detection limits, and binding constants illustrated significant sensing of CO32− ions. A systematic study was performed to understand the binding interactions of the chemosensor by using Job's plot and time-dependent 1H NMR studies that supported the involvement of phenoloc -OH and β carbon of α,β-unsaturated system. The characteristic pattern of UV–vis and interaction mode was confirmed by DFT studies. The applicability of chemosensor C-1 was demonstrated by the development of a paper strip model to check the presence of CO32− ions in different kinds of water in society.

Analysis of Calophyllum Inophyllum Biodiesel Combustion with Variations of Magnetic Field Strength

The problems facing the world today are limited fossil fuels and increasing global warming due to fuel emissions. Therefore, there is a need to transition from fossil energy to alternative energy that is environmentally friendly and renewable. Biodiesel is an alternative material that can be used as a substitute for diesel fuel. This research aims to improve the combustion quality of calophyllum inophyllum biodiesel using the magnetic field influence method. The combustion test method uses a Bunsen burner and variations in magnetic strength of 4000 gauss, 8000 gauss and 12000 gauss are given. The equivalent ratios used in combustion analysis are 0.6:1, 0.7:1, 0.8:1, 0.9:1, 1:1, 1:1.1, and 1:1.2. The fuel and air flowing in the Bunsen pipe are heated to a constant temperature of 250°C for the fuel evaporation process. Then the resulting flame was analyzed for its combustion characteristics with RGB color variables, laminar burning velocity, and flame height. The research results show that the stronger the magnetic field effect, the more optimal the combustion quality will be. This is indicated by the increasingly strong magnetic field effect exerted on the flame, causing the red color intensity to decrease, the laminar burning velocity to increase, and the flame height to decrease. This is because the magnetic field can influence the movement of O2 molecules and cause a change in the orientation of the hydrocarbon from para to ortho. As a result, diffusion combustion becomes minimal and the combustion reaction becomes faster.

Physicochemical properties and sensory features of ripened, industrially prepared sausages, enriched with olive leaf extract to replace nitrite and nitrate

The use of nitrite and nitrate in meat products has been questioned due to the generation of N-nitroso compounds with carcinogenic effects. Thus, research has been focused on their replacement with several alternatives. This study is focused on evaluating the effects of a commercial olive leaf extract (OLE), marketed as dietary supplement, on protein and lipid oxidation, N-nitrosamine content and sensory properties of industrial sausages at the end of the ripening period. Five different formulations were prepared: F1 (OLE: 1000 mg/kg; NO2–NO3: 0 mg/kg), F2 (OLE: 1000 mg/kg; NO2–NO3: 75-75 mg/kg), F3 (OLE: 0 mg/kg; NO2–NO3: 0 mg/kg), F4 (OLE: 0 mg/kg; NO2–NO3: 75-75 mg/kg), F5 (OLE: 500 mg/kg; NO2–NO3: 35-35 mg/kg). The use of OLE in combination with a reduced dose of nitrite and nitrate (F5) significantly reduced the lipid and protein oxidation (p < 0.05) compared to the formulation with synthetic additives alone (F4). No differences were observed in terms of textural properties with the samples without the extract. The OLE did not affect the microbiological quality and enabled a significant reduction in the N-nitrosamines content. However, the addition of OLE decreased the intensity of red colour and determined the insurgence of a slight bitter taste in the sausages.

Differences in the Chromogenic Effect of Corn Starch and Potato Starch on Paprika Red Pigment and Structural Characterisation.

The present study aims to investigate the chromogenic effect and the interaction between starch-pigment complexes of corn starch (CS) and potato starch (PS) complexed with paprika red pigment. Compared to PS, CS showed 12.5 times higher adsorption capacity for paprika red pigment. Additionally, the a* value of CS-P (26.90 ± 0.23) was significantly higher than that of PS-P (22.45 ± 1.84), resulting in a corn starch-paprika red pigment complex (CS-P) with a more intense red colour. The addition of paprika red pigment significantly decreased the particle size and porosity of CS by 48.14 ± 5.29% and 17.01 ± 3.80%, respectively. Conversely, no significant impact on PS was observed. Additionally, the Fourier transform infrared (FT-IR) spectroscopy results revealed that the starch molecules and paprika red pigment were bound to each other through strong hydrogen bonds. X-diffraction (XRD) results indicated that the starch-paprika red pigment complexes have a V-shaped structure. Furthermore, the relative crystallinity of the complexes between starch and red pepper pigment showed an increasing trend, however, the relative crystallinity of CS increased significantly by 11.77 ± 0.99-49.21 ± 3.67%. Consequently, the CS-P colouring was good.

Physical and sensory properties of berry craft sorbet with inulin and effect of storage on total monomeric anthocyanins

Abstract Sorbets are sweetened frozen desserts obtained from fruit or fruit juice and are very popular, especially in the summer months. The aim of this study was to evaluate the effect of the addition of inulin and Stevia rebaudiana on the viscosity, hardness, total monomeric anthocyanin (TMA) content and sensory attributes of blueberry and raspberry sorbets. Four types of sorbets were produced from each fruit studied – three with inulin (2, 6 and 8% by weight) and the other without inulin – using fresh fruit with the addition of water, stevia extract powder, pectin and lemon juice. The addition of inulin slightly increased the viscosity of blueberry sorbet and had a statistically insignificant influence on the viscosity of raspberry sorbet. Hardness of the berry craft sorbet samples was influenced more by the addition of 2 and 6% inulin. TMA values ranged from 35.85 ± 1.1 (raspberry sorbet sample and 8% inulin) to 43.00 ± 0.8 (blueberry sorbet sample and 6% inulin) mg cyanidin 3-glucoside/g fresh weight. The results indicated that the addition of 8% inulin led to a slight decrease in TMA values compared to the values obtained for samples without inulin for both types of fruit sorbets. Also, the results showed that TMA values were very constant throughout the storage period. A more intense red color was observed in the raspberry sorbets, which increased with the addition of 2 and 6% inulin. The sorbet with the most pleasant taste was the one with blueberries without added inulin (8.8 ± 0.02), while the sorbet with blueberries and 2% inulin was the least liked by the evaluators (8.05 ± 0.01). The raspberry sorbet (without inulin) obtained the highest score for flavor (9 ± 0.02), while the sorbet with blueberries and 8% inulin obtained the lowest score (8.4 ± 0.04).

A colorimetric detection of creatinine based-on EDTA capped-gold nanoparticles (EDTA-AuNPs): Digital Image Colorimetry

A colorimetric sensor based on EDTA-modified gold nanoparticles (EDTA-AuNPs) has been developed for the sensitive and selective detection of creatinine using UV–vis spectrophotometer and digital image method. The presence of creatinine in EDTA-AuNPs results in a decrease in the absorbance peak at 524 nm and the appearance of an absorbance peak at 700 nm in the UV–vis spectrum. Creatinine induces the aggregation of EDTA-AuNPs, resulting in a color change from wine red to blue, which is easily observable with the naked eye. Color changes in colloids of EDTA-AuNPs can be further developed using digital image methods based on red, green, and blue colors to detect creatinine. The UV–vis spectrophotometer method demonstrated a linear relationship between the absorbance ratio at A700/A524 nm in the range of 0.0–5.0 mM, with a regression coefficient of 0.9906 and a detection limit of 0.125 mM. Meanwhile, the digital image method demonstrates a linear relationship between red color intensity (R) and creatinine concentration, with a high regression coefficient of 0.996 and a low detection limit of 0.050 mM. Creatinine testing conducted on artificial urine samples demonstrated a recovery rate between 97.5 % and 101.7 %, with a relative standard deviation (RSD) ranging from 0.28 % to 0.74 %. These results indicate good measurement accuracy and precision for the creatinine testing method.