Lighter Color Research Articles

Evaluation of mechanically extracted banana fibers from pseudostem layers: A sustainable textile raw material

The separation of banana fibers from the pseudostem layers and the properties of two Thai banana cultivars, Musa acuminata (Kluai Hom) and Musa sapientum L. (Kluai Namwa) were investigated. The pseudostems were divided into three layers: outer (layer 1), middle (layer 2), and inner (layer 3). Fibers were extracted using a semi-automatic machine and subjected to chemical treatments. Results showed that layer 3 of Musa sapientum L. pseudostems yielded the highest amount of fibers with the lightest color. Fibers from layer 1 of Musa sapientum L. exhibited the highest tensile strength (606.90 g/denier) and elongation at break (9.54 %), higher than in all layers of Musa acuminata. SEM analysis revealed that chemically treated Musa acuminata fibers were less separated and broken than Musa sapientum L. fibers because the chemicals disrupted the lignocellulose bonds. Cross-sectional images showed larger lumens and more pronounced fiber group separation in Musa sapientum L. The outer layer of Musa sapientum L. pseudostem provided fibers with superior strength and elongation, demonstrating high potential as a sustainable raw material for the textile industry.

Pemetaan Sebaran Salinitas di Desa Tanjung Pakis Kabupaten Karawang Menggunakan QGIS

The coastal area has a high likelihood of seawater intrusion, leading to the formation of brackish water. Brackish water is unsafe for consumption due to its high salt content, which exceeds 0.5 ppt. The purpose of this study is to identify the distribution of salinity by testing the well water of the residents in Tanjung Pakis Village, Karawang Regency. The sample determination method used is Systematic Grid Sampling. The grid used measures 1,000 x 250 m. In this study, 3 grids were used, each at different distances from the nearest coastline. Three samples were taken from each grid, resulting in a total of 9 samples. The parameter tested is salinity, which represents the salt content in the water. The method used to measure the salinity parameter is direct reading using a refractometer. The results of the study show that the highest salinity parameter value reached 120 ppt in Grid I, while the lowest salinity parameter value was 30 ppt in Grid II. The mapping results indicate high salinity values in Grid I, represented by a darker color. In Grid II, the salinity value decreases, indicated by a lighter color. An increase in salinity occurs in Grid III, shown by a darker color compared to Grid II.

Topic: Physicochemical, functional and antioxidant properties of cricket protein powders produced by microwave-assisted spouted bed drying

The study examined the quality of cricket protein powder (CPP) dried using microwave-assisted spouted bed drying (MSBD) and oven drying (OD). Two types of crickets, Acheta domesticus (AD) and Gryllus bimaculatus (GB), were used. Results showed that MSBD produced CPP with higher protein and mineral content and lower fat compared to OD (p < 0.05). MSBD also enhanced functional qualities like solubility, foaming capacity, emulsion ability, water retention capacity, and digestibility. CPP treated with MSBD exhibited significantly increased phenolic content and antioxidant activity (p < 0.05). Cricket species also influenced CPP quality. MSBD-produced protein from AD had a lighter color and superior functional qualities, including solubility, foam stability, and protein digestibility. Conversely, GB-produced MSBD protein showed higher protein and calcium levels, as well as better foam capacity. The faster and more even heating of MSBD, along with its shorter drying time, helps preserve heat-sensitive nutrients and bioactive components. This explains the higher quantities of protein, minerals, phenolics, and antioxidants in MSBD samples. Overall, this study shows that MSBD is a promising way to make high-quality protein ingredient from a sustainable insect protein source that have better antioxidant properties and better functionality.

Effects of Different Cooking Methods on Physicochemical and Antioxidant Properties of Climbing Perch (Anabas Testudineus)

Climbing perch, Anabas testudineus is a freshwater fish recognised for its distinct flavour, high nutritional content, and medicinal properties. This species can be found in almost every Asian country, including Malaysia. However, the cooking methods applied can change the nutritional value of the climbing perch. This study aims to investigate the effect of four different cooking methods for climbing perch, which are frying, grilling, steaming and air frying, on their cooking loss, texture, colour properties, proximate composition, free fatty acid, total phenolic contents and 2,2-diphenyl-1-picrylhydrazyl (DPPH) scavenging activity. The result showed that the physicochemical properties, proximate composition and antioxidant activity were significantly (P&lt;0.05) affected by the cooking method. Fried climbing perch samples were significantly higher (P&lt;0.05) for cooking loss and texture. The steamed sample has the lightest colour with 40.39, and the fried sample has the highest value in redness and yellowness with 6.76 and 11.40 respectively. Proximate composition showed the highest value in protein, fat and carbohydrate in fried samples. Furthermore, free fatty acid was highest in the steamed sample (1.98%) and the lowest in the fried sample (1.39%). Fried samples showed the highest total phenolic content (TPC), 1.23 mg GAE/g and DPPH scavenging activity was highest in steamed samples (69.62%). In conclusion, aside from frying, steamed method emerged as the effective cooking method for preserving the nutritional value of the fish, as it exhibited the highest values in most of the analyses conducted.

Techno‐Functional Properties of Dry and Wet Fractionated Pulse Protein Ingredients

ABSTRACTDry fractionation (DF) of pulses is proposed as a more sustainable process than wet fractionation (WF) to create protein ingredients for food applications. To facilitate the use of these ingredients by food manufacturers, it is important to understand the connection between their functional properties and processing methods. This study investigated protein ingredients from faba bean, mung bean, yellow pea and chickpea obtained via milling and air‐classification and commercial WF, comparing them with commercial soy protein concentrate. Functional properties of these ingredients were investigated, including overall solubility, protein solubility, water‐holding, oil‐holding, emulsifying, foaming and rheological properties. DF proteins exhibited higher protein solubility, higher emulsification and lighter colour, while WF proteins demonstrated higher water‐holding capacity. The pasting profiles varied significantly between the two processing methods, with DF proteins exhibiting lower pasting temperatures. However, the gels formed from DF and WF proteins exhibited similar abilities to withstand deformation and retain their structure. The findings highlight that the fractionation method significantly influences the functional properties of protein materials. Dry fractionation may produce materials with high solubility, offering significant potential in food applications.

Characterization of fine-flavor cocoa in parent-hybrid combinations using metabolomics approach

Fine-flavored cocoa is generally characterized by fresh bean color and sensory characteristics. However, these methods cannot be applied to progenies/hybrids because their colors may vary depending on their parents. Additionally, sensory evaluation lacks universal quality standards, necessitating robust complementary characterization methods. This study aimed to characterize the fine-flavor cacao in parent-hybrid combinations using widely targeted Gas Chromatography-Mass Spectrometry (GC–MS) and bean phenotype analysis. Fine-flavored cacao exhibits white-bean characteristics and a lighter color than forastero. Conversely, the hybrids displayed varying percentages of fresh bean color. Caffeine and organic acids (malic acid, fumaric acid, citric acid, lactic acid, and tartaric acid) were found to correspond to the characteristics of fine-flavored cacao. Each parent-hybrid combination demonstrated distinct flavor characteristics, with the ICCRI03-hybrid emerging as a promising clone, exhibiting flavor characteristics similar to those of its female parent (fine-flavor cacao). This information on flavor characteristics will be beneficial for further fine-flavored cacao selection.

Salt-Reduced Fish Sauce Produced under Pressurized Carbon Dioxide Treatment Using Sardinops melanostictus, Trachurus japonicus, Konosirus punctatus, Odontamblyopus lacepedii, Their Collective Mixture, and Unused Fish Mixture.

Fish sauce is produced at high salt concentrations (>20%) to inhibit the growth of harmful microorganisms. The salt-reduced fish sauce (10% salt) was prepared under pressurized CO2 (pCO2) conditions at 30 °C and 5 MPa for 3 months (FSCO2), from Sardinops melanostictus, Odontamblyopus lacepedii, Trachurus japonicus, Konosirus punctatus, and their collective mixture, as well as unused fish mixture obtained from the Ariake Sea in Japan. FSCO2 exhibited significantly better microbial quality and free amino acid content, lighter color, standardized odor (dashi-like odor), and umami richness qualities compared to fish sauces prepared using the conventional method (FScon) (20% salt), as previously demonstrated, after a fermentation period of 2 months. Bacterial flora analysis implied that the standardization of odor and umami richness may not be the result of specific microbial metabolism. Even when using previously unused fish, it was possible to produce FSCO2 equivalent to that produced by conventional sardines and other fish. These results indicate that the quality of fish sauce can be improved. The flavor of FSCO2 became similar regardless of the type of fish and fermentation period using pCO2 during fermentation, leading to the effective utilization of unutilized fish as a resource for high-quality salt-reduced fish sauce.

Functional dyeing of cellulose macromolecule/synthetic fibers two-component fabrics with sustainable microbial prodigiosins

As an important cellulose macromolecular-based material, cotton/polyamide and cotton/polyester fabrics are widely utilized in the textile and garment field due to their combination of the advantages of both cotton and synthetic fibers, such as excellent breathability, hygroscopicity, and abrasion performance. However, the synthetic dyes used in fabric coloration are derived from non-renewable resources, and the long-time dyeing procedure poses large pollution problems. Herein, microbial prodigiosins fermented by Serratia marcescens were employed for cotton/polyamide and cotton/polyester fabric dyeing and functionalizing. The results demonstrated that the prodigiosins suspension exhibited outstanding stability. Synthetic fibers contributed significantly to the overall color of fabrics and provided good dimensional stability and durability. In contrast, cotton fibers imparted relatively lighter color but played an essential role in enhancing the softness and comfort of fabrics. The dyed fabrics presented bright overall color light with good uniformity. Furthermore, the antibacterial rates of the dyed cotton/polyamide and cotton/polyester fabrics were 87.31 % and 89.70 %, respectively. The UPF values of the dyed cotton/polyamide and cotton/polyester fabrics were recorded as 52.3 and 93.5, respectively. This study provided a novel approach for cleaner functional dyeing of cotton/synthetic fiber two-component fabrics using prodigiosins.

Investigation of Cytotoxic Effects and Antimicrobial Activities of Light-cured and Self-cured Universal Adhesive Systems

Objective: This study aimed to compare the cytotoxicity and antimicrobial activity of a light-cured adhesive system and a self-cured adhesive system from the same company. Materials and Methods: A Tokuyama BOND force II (Light-cured) adhesive system (TF2B) and a Tokuyama Universal Bond (Self-cured) adhesive system (TUB) were selected for the study. The cytotoxicity evaluation of these two systems on cell cultures was performed using MTT assay and Agar Diffusion assay in L929 fibroblast cells. Disk diffusion method and liquid microdilution (MIC) method were used to evaluate their antimicrobial activity. The experiments were performed on 6 pathogenic bacteria and 1 yeast fungus. Results: According to MTT test results, both adhesive systems have no significant toxic effect on healthy cells (L929). However, when TUB and TF2B were compared with each other, it was found that TF2B had almost no toxic effect. In the agar diffusion test, when the two bonds were compared with each other, a weak color lightening was observed only around the first concentration of TUB. No visible melting was detected in other concentrations of TUB and TF2B. Both adhesive systems failed to reach MIC values effectively on the test microorganisms. Since the results were far above the MIC values of the reference antibiotics, it was determined that they did not have antimicrobial effects. Disk diffusion results similarly showed that both bonds did not form an inhibition zone on the test microorganisms. Conclusions: In dentistry, cytotoxic effects of universal adhesive systems on living cells can be observed. Self-cured and Light-cured adhesive systems did not show toxic effects on L929 cells. In addition, antimicrobial effects on test microorganisms were not detected. The cytotoxicity of the materials can be tested on different cells.

Highly uncondensed lignin extraction in the novel green L-cysteine/lactic acid cosolvent system

Enhancing the efficient isolation of proto-lignin from lignocellulose using sustainable, environmentally friendly solvents has consistently been a key focus in the lignin-first biorefinery strategy for the past years. At the same time, achieving efficient extraction of highly uncondensed active lignin under acidic conditions has posed an insurmountable challenge. In this study, we develop an L-cysteine-assisted binary acidic cosolvent that efficiently separates the uncondensed lignin under 80 ∼ 90 °C treatment, resulting in a lighter color and a recovery yield of up to 60 %. The corresponding delignification rate reached 82.6 %. The obtained lignin exhibited an ideal retention rate (maximum 84.5 %) of alkyl aryl ether bonds (β–O–4) relative to the native lignin in raw material. The resulting residue was free from cellulose decomposition and yielded over 90 % cellulose with a surface-esterified structure. This study establishes a one-step L-cysteine-assisted stabilization methodology that overcomes the challenges of lignin condensation and allows for the fractionation of lignocellulose into highly uncondensed lignin and high-quality cellulose, thus offering new solutions for biorefinery.

Desserts Enriched with a Nanoemulsion Loaded with Vitamin D3 and Omega-3 Fatty Acids for Older People.

The food industry is challenged to develop nutritious and palatable foods that satisfy older people's needs. So, this work aimed to study the incorporation of nanoemulsions enriched with vitamin D3 and omega-3 fatty acids into two desserts (yogurt and fruit puree), characterizing their nutritional profile, viscosity, and color properties and evaluating their in vitro bioaccessibility and sensory response. The results showed that adding nanoemulsion modified the nutrition profile of desserts due to increasing lipids and calories. The desserts' physical properties were also affected, with a decrease in viscosity and a lightening of color. Regarding digestion, the enriched desserts presented a low release of free fatty acids (14.8 and 11.4%, respectively). However, fruit puree showed the highest vitamin D3 and omega-3 fatty acid in vitro bioaccessibility (48.9 and 70.9%, respectively). In addition, older consumers found this dessert more acceptable than yogurt due to the adequate intensity of its sensory attributes (aroma, flavor, sweetness, and consistency). Therefore, the fruit puree can be enriched with nanoemulsions loaded with vitamin D3 and omega-3 fatty acids to improve the bioaccessibility of lipid bioactive compounds and sensory performance, offering a health-enhancing option for older consumers.

Effect of some additional ingredients on quality and sensorial characteristics of spreadable carob molasses

Carob (Ceratonia siliqua L.) is a nutritious fruit that has been grown in Mediterranean region. Carob holds an important place in various cultures, which has been used in baked goods, confectionery, chocolate milk products, snacks, tea, and coffee. The objective of this study was to produce spreadable carob molasses by using carob molasses (CM) with different proportions of locust bean gum (LBG), crystallized honey (CH), cocoa oil (CO), egg white (EW), additive mixture (AM) and evaluate pH, total soluble solids (TSS), color, viscosity, density, volume increase, and sensorial properties. The darkest color was obtained in sample consisting of LBG and CO while the lightest color was determined in sample with LBG, EW, AM, indicating EW and AM enhanced lightness with bleaching effect. The highest volume increase, about 145%, was observed in sample with LBG and EW. The LBG addition significantly increased the viscosity in all spreadable carob molasses samples (p&amp;lt;0.05). Adding CO reduced the volume and increased the density of samples, which is probably due to lubricating effect of CO on the carob molasses. According to the sensory evaluation, the highest value of color, taste, consistency, spreadability and overall acceptability was determined in sample including CM, LBG, EW, CH, and AM. Consumer preference test was confirmed that same sample was the first choice with 20.77% preference score. Sensorial values of color and consistency had significant effect on overall acceptability with a correlation coefficient of 0.93 (p&amp;lt;0.05). With its appealing physical and sensorial property, spreadable carob molasses can be a healthy option.

3D printing of prawn mimics with faba proteins: The effects of transglutaminase and curdlan gum on texture

With its capability for automated production of high-resolution structures, 3D printing can develop plant-based seafood mimics with comparable protein content. However, the challenge lies in solidifying 3D printed products to achieve the firmness of seafood. Targeting prawn, texturisation of its 3D printed mimic by curdlan gum was compared against incubation with a protein cross-linking enzyme, microbial transglutaminase. Faba bean protein extract (FBP) was selected for its lightest colour. To confer structural stability to the FBP-based ink without hindering extrudability, adding 1 % xanthan gum was optimal. Printed curdlan-containing mimics were steamed for 9 min, while printed transglutaminase-containing mimics were incubated at 55 °C before steaming. Either adding 0.0625 % or 0.125 % w/w curdlan or, incubating the transglutaminase-containing mimics for an hour achieved chewiness of 818.8–940.6 g, comparable to that of steamed prawn (953.13 g). Curdlan hydrogel penetrated and reinforced the FBP network as observed under confocal imaging. Whereas incubation of transglutaminase-containing mimics enhanced microstructural connectivity, attributable to transglutaminase-catalysed isopeptide cross-linkages, and the consequent increase in disulfide bonding and β-sheet. Ultimately, transglutaminase treatment appeared more suitable than curdlan, as it yielded mimics with cutting strength comparable to steamed prawn. Both demonstrated promising potential to broaden the variety of 3D printed seafood mimics.

Stability of color and biologically active compounds of pasteurized juices from potatoes with colored flesh.

Juices from potato varieties with colored flesh contain a large amount of biologically active compounds, but they tend to darken enzymatically, which deteriorates the quality. One of the factors that can improve the color of juices is pasteurization. The aim of the study was to investigate the effect of pasteurization temperature on the anthocyanin content and color of juices from potatoes with colored flesh. The research material included juices from potato varieties with red and purple flesh. Juices pasteurized at 75 °C were characterized by the lightest color and an increase in the a* (red color) and b* (yellow color) parameters compared to unpasteurized juices. Pasteurization of juices reduced the amount of glycoalkaloids by an average of 54% compared to unpasteurized juices (larger losses in the content of α-chaconine than α-solanine). Purple potato juices showed a higher content of total polyphenols by an average of 30% and anthocyanins by 70% than juices from red potatoes. Pelargonidin and its derivatives were identified in red potato juices, while petunidin and peonidin were the most abundant in purple potato juices. Higher losses of total polyphenols were found in juices from red varieties of potatoes, while anthocyanins were less thermostable in juices from varieties with purple flesh.

Characteristics of freeze‐dried white cheese powder and utilisation in bread formulation

SummaryFreeze‐dried white cheese powder was produced using WPI (Whey protein isolate) and CMC (carboxymethyl cellulose) and applied in bread production. The optimal formulation ratio of WPI and CMC in freeze‐dried white cheese powder was determined as 5% and 1% (w/w) based on powder properties. Quality characteristics of bread were examined by replacement of white flour with white cheese powder at 10%, 15% and 20%. The addition of CMC provided a significant increase in centrifugal stability (97.18%) and kinetic stability (97.25%) of white cheese emulsions. In powders, CMC reduced water activity, potentially contributing to quality preservation during shelf‐life. The powder with CMC indicated a lighter colour and incorporating the powder into bread formulations resulted in lower L* values and higher a* values compared to the control bread. Texture properties of bread were significantly affected by amount of the powder. The study indicated that white cheeses approaching expiration date can be used in the food industry by converting them into a value‐added product, white cheese powder, using the freeze‐drying technique.

How Color Brightness of a Company’s Logo Affects the Perceived Value of its Products

The use of color in marketing is usually not thought about by the average consumer. However, something as miniscule as a shade change between colors can affect how customers perceive a company and its products. Thirty-four high school students were surveyed. Individually, they looked at a screen and were asked questions pertaining to the price ranges of products from five different fictitious companies. They were presented with one logo to correspond to each of the questions and were asked to color the designs based on the price of the products. The data was put into a scatter plot that was fitted with a linear trend line with an R2 value of 0.335. Between the data results and the feedback from the participants, darker colors were seen as more luxurious and expensive while lighter colors were seen as cheap. Of the thirty-four participants, 29 of them used one of the two darkest colors when faced with the question of what a logo would look like for a brand with products that cost between $600 to $1,000. On the other hand, 24 out of the 34 participants used one of the two brightest colors when asked what the logo of a company selling $20 to $60 clothing would look like.

Characterisation of Low Molecular Weight Compounds of Strawberry Tree (Arbutus unedo L.) Fruit Spirit Aged with Oak Wood

There is a trend towards the commercialisation of strawberry tree fruit spirit (AUS) with wood ageing, motivated by its favourable sensory characteristics. Additionally, further studies are necessary to elucidate the optimal conditions regarding ageing time and toasting level. This study evaluated the changes in colour and low molecular weight compounds (LMWC) of AUS aged for three and six months using oak wood (Quercus robur L.) with light, medium and medium plus toasting levels. For this purpose, phenolic acids (gallic, ellagic, ferulic and syringic acids), phenolic aldehydes (vanillin, syringaldehyde, coniferaldehyde and sinapaldehyde) and furanic aldehydes (furfural, 5-hydroxymethylfurfural and 5-methylfurfural) were quantified using the HPLC method. Chromatic characteristics, colour sensory analysis and total polyphenol index were also analysed. Fourier transform near-infrared spectroscopy (FT-NIR) was used to discriminate between samples. The results emphasized the favourable effect of oak wood contact on enhancing the colour and enriching AUS with low molecular weight compounds (LMWC). AUS aged in medium toasted wood exhibits high levels of total phenolic index, 5-hydroxymethylfurfural, furfural, coniferaldehyde, sinapaldehyde, sum LMWC and chromatic characteristics b* and C. Concentrations of syringaldehyde, ellagic acid, vanillin and syringic acid and a lighter colour (a* chromaticity coordinates) are higher in AUS aged with slightly more toasted wood. Nearly all analysed parameters showed an increase with ageing time. The FT-NIR technique allowed for the differentiation of aged AUS, focusing more on ageing time than on toasting level.

Finishing properties of bleached and unbleached bio-polyurethane wood coating

To obtain a more appealing wood coating with lighter color, bleaching treatment was employed. Bleached and unbleached bio-polyurethane (PU) coating was prepared using liquefied bamboo and was applied to rubberwood. The coated wood surface was examined for adhesion, scratch, abrasion, impact, and resistance to common household chemicals. The results revealed that the bleaching of liquefied bamboo exerted mixed effects on the finishing properties of the bio-PU coating. Specifically, the surface coated with unbleached bio-PU coating exhibited noticeably higher levels of scratch and impact resistance compared to the surface coated with bleached bio-PU coating. However, both the adhesion and abrasion properties were found to be similar in both cases. Both bleached and unbleached bio-PU coating exhibited similar resistance to various household chemicals, with exception of acetic acid. This research demonstrated a method for producing semi-transparent bio-PU from bamboo biomass for use in wood coating. Bleaching treatment is feasible to produce light-colored coating without significantly affecting the finishing properties of the bio-PU coating.

The full utilization of bagasse via deep eutectic solvent pretreatment for low-condensed lignin and cellulose smart indicator film

Full utilization of biomass after fractionation of its components is an effective way to maximize the value of biomass. Herein, in this study, a new acetal-mediated deep eutectic solvent (DES) was explored and its excellent performance in separating lignin from biomass as well as retarding lignin condensation has been observed. Subsequently, the separated lignin and cellulose-rich residue were used to prepare sunscreen and transparent food indicator films, respectively. The results showed that the acetal-mediated DES pretreatment can reduce the recalcitrance of bagasse, stabilize lignin (β-O-4 content of 68.6% in the lignin), and retain most of the cellulose (ie. 83.43%). Besides, the pretreatment enhanced the subsequent hydrogenolysis of lignin, and the higher β-O-4 content of the lignin contributed to the high yield of aromatic monomers (40.94%). In addition, regenerated lignin was attractive for sunscreen applications due to its lighter color and excellent UV-blocking properties. Furthermore, cellulose smart indicator film was highly sensitive, biodegradable, has excellent physical properties, and allows visual real-time monitoring of seafood spoilage using smartphones. Meanwhile, the yield of the removed hemicellulose converted to xylose in the pretreatment process reached 99.24%. In general, this work proposed a sustainable bio-refinery approach for the full upgrading of biomass.

The dynamics of research in customer retention: A bibliometric analysis

Customer retention is crucial for businesses because it ensures the ongoing operation of a company's activities. Hence, companies must adopt suitable and inventive tactics to maintain customer retention. This study employed bibliometric analysis spanning the past decade to identify factors associated with customer retention that can be observed through data visualization networks, overlays, and density maps. The study involved analyzing a compilation of pertinent journals and scientific publications using the software tools Publish or Perish and VOSviewer. A total of 200 research articles were acquired from Google Scholar and subjected to analysis using the Publish or Perish tool. During the period from 2013 to 2023, there was a variable pattern observed in CR, as evidenced by fluctuations in both the quantity of research articles published and the number of citations received. The network visualization results indicate a strong correlation between customer retention and factors such as customer satisfaction, customer loyalty, and customer relationships. The overlays' results for price, product, and cost exhibit the darkest colors, specifically purple. Conversely, keywords such as strategy, experience, and corporate image are represented by lighter colors, notably yellow. At that time, the colors that stood out the most were associated with density analysis, such as customer retention and customer satisfaction. In contrast, keywords such as competition, effort, price, challenge, success, and brand appeared less prominent.