Color Loss Research Articles

Multi-Branch and Progressive Network for Low-Light Image Enhancement

Low-light images incur several complicated degradation factors such as poor brightness, low contrast, color degradation, and noise. Most previous deep learning-based approaches, however, only learn the mapping relationship of single channel between the input low-light images and the expected normal-light images, which is insufficient enough to deal with low-light images captured under uncertain imaging environment. Moreover, too deeper network architecture is not conducive to recover low-light images due to extremely low values in pixels. To surmount aforementioned issues, in this paper we propose a novel multi-branch and progressive network (MBPNet) for low-light image enhancement. To be more specific, the proposed MBPNet is comprised of four different branches which build the mapping relationship at different scales. The followed fusion is performed on the outputs obtained from four different branches for the final enhanced image. Furthermore, to better handle the difficulty of delivering structural information of low-light images with low values in pixels, a progressive enhancement strategy is applied in the proposed method, where four convolutional long short-term memory networks (LSTM) are embedded in four branches and an recurrent network architecture is developed to iteratively perform the enhancement process. In addition, a joint loss function consisting of the pixel loss, the multi-scale perceptual loss, the adversarial loss, the gradient loss, and the color loss is framed to optimize the model parameters. To evaluate the effectiveness of proposed MBPNet, three popularly used benchmark databases are used for both quantitative and qualitative assessments. The experimental results confirm that the proposed MBPNet obviously outperforms other state-of-the-art approaches in terms of quantitative and qualitative results. The code will be available at https://github.com/kbzhang0505/MBPNet.

Goji berry effects on hamburger quality during refrigerated display time

Research on natural additives to replace or reduce synthetic ones in meat products is still being highlighted. The effect of goji berry (GB) (extract, powder and incorporated in an edible coating) in hamburgers during 10 days of refrigerated (2 ºC) and illuminated (fluorescent lamp, 1200 lux, 12 h day-1) display were evaluated. Four treatments were studied: control (CONT) - hamburger without GB; GBEX - hamburger with GB extract, GBPW - hamburger with GB powder and GBEC - hamburger with GB edible coating. pH, color, water losses, shear force, total phenolic compounds, antioxidant activity (DPPH and ABTS assays) and lipid oxidation (TBARS) were evaluated. The use of GB positively affected the quality of hamburger during display and the coated samples presented better results, with reduced weight and color losses, lower pH, and shear force values. The inclusion of GB in hamburgers increased the antioxidant activity and inhibited lipid oxidation. GB has potential application in hamburgers to maintain or improve their characteristics during the shelf-life.

Virus-induced gene silencing (VIGS) for functional analysis of genes involved in the regulation of anthocyanin biosynthesis in the perianth of Phalaenopsis-type Dendrobium hybrids

• We firstly conducted Cymbidium mosaic virus induced gene silencing in Phalaenopsis -type Dendrobium hybrids (Den-Phals). • The regulatory gene DhMYB2 for anthocyanin biosynthesis was considered as a visible marker in VIGS study for floral genes function in Den-Phals. • DhMYB2 was demonstrated as the key regulatory gene for the anthocyanin accumulation in sepals, petals and mid-lobes of labella in flowers of Den-Phals. Virus-induced gene silencing (VIGS) is an efficient way to study floral gene functions of orchids that have long life cycle and inefficient genetic transformation. However, reports of the use of the VIGS technique for Dendrobium spp. are scarce. To explore the applicability of Cymbidium mosaic virus (CymMV)-based VIGS in Phalaenopsis -type Dendrobium hybrids (Den-Phals), the regulator gene DhMYB2 of anthocyanin biosynthesis was used as a target gene. Several variables including the length of DNA insertion, the location of the cDNA, and the developmental state of inflorescences were examined. The results suggested that a CymMV-based VIGS system could be used with Den-Phals to silence DhMYB2 up to 98%, resulting in the loss of anthocyanin coloration in sepals, petals and mid-lobes of labella and down regulation of the expression levels of major genes in the anthocyanin biosynthetic pathway (ABP). The sizes of the DNA insert for silencing were between 120 and 200 bp. The most obvious phenotype was obtained when using the 5′ terminus of the coding region of DhMYB2 cDNA. The plants of a younger development stage of inflorescence with no more than four visible floral buds were suitable for Agro-infiltration. The present study demonstrated the feasibility of this CymMV-based VIGS system using DhMYB2 as the visible marker gene for the functional analysis of floral genes and illuminated the regulatory effects of DhMYB2 on the floral pigmentation in Den-Phals.

Experiencing the Impacts of Climate Change-Induced Salinity by Women in Coastal Region of Bangladesh

This paper aims to understand the impact of salinity on women in coastal areas of Bangladesh. While there is ample information on the impact of climate change on coastal areas in Bangladesh, the literature shows that there is hardly any information on the impact of climate-induced salinity on women. This study is an attempt to fill this gap. An in-depth interview method was applied to collect primary data from a salinity prone coastal region in Satkhira District of Bangladesh. The study shows that salinity affects the women and girls in many ways. The impacts of salinity on women include the unattractiveness of women and girls due to the loss of hair and skin color, the increased burden of work due to water collection far from homes, unable to attend school by girls, the sufferings of women from various diseases, health and hygiene problem, and early child marriage. The consequences of the impacts of salinity on women lead to domestic violence, increased rate of divorce, increased number of female-headed households, and increased poverty due to limited sources of livelihoods. Overall, the adverse impacts of salinity on women make them more vulnerable socially and financially. The policy implications of this study may include the increased awareness of males about the impacts of salinity on women, appropriate institutional arrangements by the government including the adoption of policies and plans incorporating the issues faced by the women due to increasing salinity. It is expected that this study will not only be useful to policymakers in Bangladesh but also to other countries with similar contexts.

Development of heterogeneous catalyst from assorted periwinkle snail shells for sustainable biodiesel synthesis

Owing to the environmental friendliness of biodiesel compared to fossil fuels, its application in internal combustion engines has gained wide recognition. The biodiesel industry requires effective heterogeneous catalysts developed from agricultural biomass/residues due to their overall cost-effectiveness, recoverability, and reusability. Scientific reports on developing active heterogeneous catalysts from periwinkle snail shells for application in transesterification reactions are limited, as there is no evidence of stability test results for the catalyst’s structural and elemental composition analysis. Also, there is a deficit of information on the catalytic effect on biodiesel yields. This research developed a heterogeneous catalyst derived from periwinkle snail shells (PSS) for biodiesel production. Pulverized PSS were sieved through several apertures to separate the samples into different particle sizes, viz. 250 mm, 500mm, and 1000 mm. The samples were calcined in an electric furnace at 500 oC for 3 and 5 hrs. The calcined catalyst samples were characterized using XRD, SEM, and EDS. Purified WCO was transesterified using the CPSS with the highest metallic oxides percentage under different experimental levels. All the CPSS samples exhibited a change in colour and weight loss after the calcination period. XRD observations revealed that calcium oxide (CaO) is the principal constituent of the calcined PSS (CPSS). The results showed that the highest (93%) traces of CaO was found in PSS 500 mm size calcined at 500 oC for 5 hrs. EDS results showed that the same sample had the highest calcium (Ca) composition with a weight percent of 57.38%. The highest biodiesel yield of 94.6% was obtained at optimum conditions of 70 oC reaction temperature, 9:1 molar ratio, 60 minutes reaction period, and catalyst content of 3 wt%. It was observed that biodiesel yields decreased when the catalyst concentration increased beyond 3wt%. Compared to the same amount of homogeneous catalyst, KOH, an average biodiesel yield of 90% was recorded from the same transesterification reaction conditions. The development of heterogeneous catalysts from PSS was established as a cost-effective means of catalyzing transesterification reactions and obtaining high biodiesel yields from WCO with the prospects of possible catalyst recovery and reuse.

Uso de revestimento comestível à base de pectina contendo ácido giberélico na conservação pós-colheita de tomates frescos

ABSTRACT Edible coating are commonly used as they minimize post-harvest losses and extend the shelf life of fruits. Therefore, in this study, analyzed the effect of edible coatings containing gibberellic acid (GA3) on the shelf life of tomatoes (Solanum lycopersicum L.). Tomatoes were divided into six groups: Uncoated (CT); coating with 75 and 100 mg L-1 of GA3 solubilized in water without adding pectin (A75 and A100, respectively); coating with 75 and 100 mg L-1 of GA3 with added pectin (P75 and P100, respectively); coating pectin only (PEC). Pectin-based coatings (PEC, P75, and P100) were produced by solubilizing pectin (3%) in water, followed by adding different concentrations of GA3.Treatments A75 and A100 were prepared with distilled water and 75 and 100 mg L-1 GA3. Tomatoes (turning stage) were immersed in the solutions for 3 min, dried at room temperature, and stored at 12 °C (90% RH). The pH, titratable acidity, soluble solids, color and weight loss were analyzed every four days for 32 days, and the firmness of the tomatoes was analyzed every seven days for 35 days. Coatings with GA3 maintained firmness, delayed weight loss, and decreased acidity, pH, sugar content, and color changes. Pectin-based coatings (P75, P100) were the most effective in delaying weight loss. The application of GA3 associated with pectin-based coatings delayed the ripening process, maintained the quality, and prolonged the shelf life of fruits. As this is an inexpensive technique, it may be used commercially.

Utilization of Electrical Conductivity to Improve Prediction Accuracy of Cooking Loss of Pork Loin.

This study investigated the predictability of cooking loss of pork loin through relatively easy and quick measurable quality properties. The pH, color, moisture, protein content, and cooking loss of 100 pork loins were measured. The explanatory variables included in all linear regression models with an adjust-r2 value of ≥0.5 were pH and the protein content. In the linear regression model predicting cooking loss, the highest adjust-r2 value was 0.7, with pH, CIE L*, CIE b*, moisture, and protein content as the explanatory variables. In 30 pork loins, electrical conductivity was additionally measured, and as a result of linear regression analysis for predicting cooking loss, the highest adjust-r2 value was 0.646 with electrical conductivity measured at 40 Hz, with pH and color as the explanatory variables. Ordinal logistic regression analysis was performed to predict the three grades (low, middle, and high) of loin cooking loss using pH, color, and 40 Hz electrical conductivity as the explanatory variables, and the percent concordance was 93.8%. In conclusion, the addition of electrical conductivity as an explanatory variable did not increase the prediction accuracy of the linear regression model for predicting cooking loss; however, it was demonstrated that it is possible to predict and classify the cooking loss grade of pork loin through quality properties that can be measured quickly and easily.

Effect of Nanoemulsion Containing Enterocin GR17 and Cinnamaldehyde on Microbiological, Physicochemical and Sensory Properties and Shelf Life of Liquid-Smoked Salmon Fillets.

The spoilage of liquid-smoked salmon represented a serious restriction for shelf life, due to the loss of taste, smell, color and consistency in product quality. The objective of this study was to investigate the feasibility of applying a nanoemulsion delivery system co-encapsulated enterocin Gr17 and essential oils (EOs) to the refrigerated storage of liquid-smoked salmon. The synergistic inhibiting effects of enterocin Gr17 and EOs were evaluated, a nanoemulsion delivery system with the optimal combination was developed, and the evolution of the microbiological, physicochemical, and sensory properties of liquid-smoked salmon fillets were analyzed during a 49-day period of refrigerated storage. The results showed that the combination of enterocin Gr17 and cinnamaldehyde essential oil (CEO) displayed the strongest synergistic inhibiting effect on foodborne pathogens. A nanoemulsion system incorporating enterocin Gr17 and CEO was successfully developed and presented a broad spectrum of activity against most of the tested bacteria. A nanoemulsion system incorporating enterocin Gr17 and CEO (CO-NE) could significantly inhibit the growth of microflora, suppress the accumulation of total volatile basic nitrogen (TVB-N) and thiobarbituric acid reactive substance (TBARS), and maintain better color, texture, and sensory profiles during smoked salmon storage at 4 °C. Overall, from a microbiological, physicochemical, and sensory point of view, the CO-NE treatment could extend the shelf life to 42 days and maintain the relatively low TVB-N value (≤15.38 mg/100 g), TBARS value (≤2.51 mg MDA/kg), as well as a relatively high sensory score (≥5.83) during the whole storage period. Hence, a nanoemulsion system incorporating enterocin Gr17 and CEO could be a promising bio-preservative technology and alternative to the conventional processes used for improving the safety and quality of chilled liquid-smoked salmon.

A Machine for Ionizing Radiation Treatment of Bio-Deteriogens Infesting Artistic Objects

Precious cultural heritage has been inherited through past activities and maintained by the generations, and it includes artifacts and objects preserved in institutes or museum areas. As part of the study, the conservation of art objects and other cultural assets was carried out at the ENEA Frascati Research Center and attention was paid to the biodegradation aspect caused by microorganisms that cause the loss of information and artistic characteristics contained in the artifacts, for example, through covering them, the loss of color and the smearing of decorative or writing strokes. A non-chemical and non-toxic, completely ecological approach is used as an alternative bio-removal treatment to control the pathogens: these are the disinfection procedures that were applied using the REX machine. The beams of photons and electrons produced by this facility carried out anti-biodegradation activities for the control of deteriogens isolated from multi-material works. This communication concerns the REX machine, which is framed in the context of ENEA and in the panorama of activities carried out for the conservation of cultural heritage, presenting its application to case studies in which the developed technique was demonstrated as a non-invasive treatment for bio-degradation removal.

Effects of dietary l-theanine supplementation on pork quality and muscle fiber type transformation in finishing pigs.

This experiment aimed to investigate effects of dietary l-theanine supplementation on pork quality and muscle fiber type transformation in finishing pigs. In a 30-day experiment, 18 healthy Duroc × Landrace × Yorkshire (DLY) pigs with an average body weight of 86.03 ± 0.83 kg were randomly divided into three groups (a basal diet or a basal diet supplemented with 500 and 1000 ppml-theanine, respectively), with six duplicates and one pig per replicate. The results showed that dietary 1000 ppml-theanine supplementation significantly reduced (P < 0.05) b*24 h and drip loss. Dietary 1000 ppml-theanine supplementation significantly increased (P < 0.05) slow myosin heavy chain (MyHC) protein expression and the percentage of slow-twitch fibers, as well as significantly decreased (P < 0.05) fast MyHC protein expression and the percentage of fast-twitch fibers, accompanied by an increase in succinate dehydrogenase (SDH) and malate dehydrogenase (MDH) activities and a decrease in lactate dehydrogenase (LDH) activity. In addition, the adenosine monophosphate (AMP)-activated protein kinase (AMPK) signaling pathway was activated by l-theanine. Together, this study demonstrated for the first time that dietary supplementation of 1000 ppml-theanine can improve pork color and drip loss and promote muscle fiber type transformation from fast-twitch to slow-twitch in finishing pigs. © 2022 Society of Chemical Industry.

Meat quality of broiler chickens processed using electrical and controlled atmosphere stunning systems

Increased consumer concern for animal welfare has led some poultry producers to alter their stunning methods from electrical to controlled atmosphere stunning. The potential for different impacts on meat quality between commercially applied controlled atmosphere stunning (CAS) and electrical stunning (ES) using current US parameters needs further evaluation. Three trials were conducted in a commercial broiler processing facility that uses separate processing lines for ES and CAS. Blood glucose concentrations were measured from broilers stunned by either CAS or ES at: 1) lairage, 2) pre-stunning, and 3) post-stunning, using a glucose monitor. Occurrence of visible wing damage was evaluated post-defeathering and breast fillet meat quality was evaluated through measurement of pH, color, and drip loss at deboning and after 24 h. Data were analyzed using GLM or chi-square with a significance at P ≤ 0.05 and means were separated by Tukey's HSD. Blood glucose concentrations (mg/dL) from CAS and ES birds were not different at lairage (284, 272, P=0.2646) or immediately prior to stunning (274, 283, P=0.6425). Following stunning and neck cut, circulating blood glucose from birds stunned by CAS was higher than ES (418, 259, P < 0.0001). CAS carcasses had more visible wing damage than ES carcasses (3.6%, 2.2%, P < 0.0001). Breast fillet pH was lower, L* was higher, and a* was lower at debone for CAS fillets (5.81, 54.65, 1.96) compared to ES fillets (5.92, 53.15, 2.31, P < 0.0001, P=0.0005, P=0.0303). Drip loss did not differ between breast fillets from CAS or ES broilers (4.83, 4.84; P=0.0859). The implications of increased blood glucose concentration post-CAS are unknown and require further evaluation. However, the increase in visible wing damage observed post-defeathering from CAS carcasses indicated a need for equipment parameter adjustments during the process from stunning through defeathering when using CAS for broiler stunning. Although differences were observed in breast fillet attributes at deboning, these differences would have minimal practical application and were no longer present at 24 h. Overall, use of CAS in a commercial facility resulted in differences in subsequent product quality when compared to ES.

Cerebral achromatopsia

AbstractChromatic sensitivity was assessed in patients with pregeniculate and postgeniculate lesions. We examine changes in central vision along at foveal fixation and in each of the four paracentral quadrants of the visual field using the Colour Assessment and Diagnosis (CAD) test, a dynamic luminance contrast masking technique that isolates the use of Red / Green (RG) and Yellow / Blue (YB) colour signals. Because the extraction of colour signals in early visual processing involves opponent mechanisms, subjects with congenital RG loss of sensitivity exhibit symmetric increase in thresholds towards the long wavelength (“red”) and middle wavelength (“green”) regions of the spectrum locus. This is also frequently the case with acquired loss of chromatic sensitivity as a result of retinal or optic nerve disease. The findings from this study represent an exception to this rule. The patients investigated showed a marked asymmetry in colour thresholds. The study reveals how discrete, localized damage to visual pathways can cause selective loss of visual function and how the latter varies with retinal topography.The 36 pregeniculate patients investigated exhibited impairment in both RG and YB. Loss of colour vision was symmetrical for both RG and YB discrimination. Some pregeniculate patients exhibited substantial loss of colour vision in areas where perimetric loss was largely absent. All quadrants revealed similar symmetric loss of colour sensitivity.In 23 patients with postgeniculate lesions, patients with pre‐striate damage exhibited symmetric loss of chromatic sensitivity which affected either one or both chromatic mechanisms. Striate or extra‐striate lesions tended to exhibit general loss of colour vision within the area identified by visual field testing. More specific chromatic loss was associated with less impaired areas that were often normal on perimetric testing. Some patients with striate or extra‐striate lesions presented with asymmetric chromatic loss for one or more colour categories. When striate or extra‐striate lesions were also accompanied by underlying pre‐striate damage, chromatic sensitivity loss was always symmetric.The findings from this study show that the loss of chromatic sensitivity in cerebral achromatopsia depends strongly on the exact location and extent of the lesion with significant variation over the visual field. The same subject can exhibit loss of chromatic sensitivity that is either RG or YB specific, but also, spatially localized, non‐opponent loss of sensitivity for primary colours.

High hydrostatic processing of marinated ground chicken breast: Exploring the effectiveness on physicochemical, textural and sensory properties and microbial inactivation

High hydrostatic pressure (HHP) processing of marinated ground chicken breast meat samples by 200–600 MPa for 5–15 min at ambient temperature revealed that increased magnitude of pressure and treatment time provided significant increase in pH, surface L*, a*, b*, and total color difference (ΔE), inner a*, b* and ΔE color values, marinade uptake, total antioxidant capacity, total phenolic substance content, textural properties of cooking loss, hardness, chewiness, cohesiveness, and gumminess, and sensory properties of appearance and color. A significant decrease was observed in the inner color L* value, and textural properties of springiness, whereas no significant changes were detected on sensory properties of aroma, hardness, and aftertaste. HHP processing at 600MPa/15 min provided maximum 4.73 and 3.89 log inactivations on the initial total mesophilic aerobic bacteria and total mold and yeast counts. The initial Salmonellae and total coliform counts of 3.53 ± 0.12 and 6.59 ± 0.11 log cfu/g were reduced to undetectable level by 400 MPa/15 min and 600 MPa for 5, 10, and 15 min, respectively. The results reveled that HHP is very efficient for diffusion of marinade solution with providing microbial safety without adversely affecting physical, textural and sensory properties of marinated ground chicken breast samples.

Development of coating material by incorporating curcumin-loaded zein nanoparticles to maintain the quality of mango (Mangifera indica L. cv. Nam Dokmai)

Anthracnose caused by Colletotrichum gloeosporioides is a major postharvest disease that reduces the shelf life of mango ( Mangifera indica L. cv. Nam Dokmai), an indigenous crop of Thailand. Curcumin, a substance in turmeric, has antimicrobial activity, which is hypothesized to be enhanced in the form of nanoparticles. In this research, curcumin-loaded zein nanoparticles (CZNP) were synthesized using a liquid-liquid dispersion method and were incorporated into zein coating material. The effect against C. gloeosporioides was evaluated relative to curcumin and zein mixture solution (CZ) as a control. The results showed that the solution of free curcumin at 100 μg/ml (CZ100) was less effective compared to when curcumin was entrapped in zein nanoparticles at the same amount (CZNP100), which was more effective at inhibiting the mycelial growth of C. gloeosporioides . It was consistent with the study of disease severity when the curcumin in both forms was mixed in zein coating materials and applied to mangoes. The disease severities of inoculated mangoes treated with CZNP and CZ were significantly retarded (25.93% and 39.79%) compared to the uncoated mangoes (64.13%) after 9 days of storage. Subsequently, their effect also prolonged the postharvest quality of mangoes after 9-day storage in terms of delayed color change and loss of weight and firmness. These results indicated that functionalized curcumin-loaded zein nanoparticles added in a biodegradable zein coating significantly suppressed anthracnose disease severity in mango fruit, providing a promising strategy for disease control in mango fruit. • Zein nanoparticles enhanced the effectiveness of entrapped curcumin. • Zein coating added curcumin nanoforms inhibited C. gloeosporioides mycelia growth. • Zein coating resulted in alleviating the anthracnose disease in mangoes. • Curcumin nanoforms added in the coating prolonged mangoes from deterioration. • Both curcumin forms delayed color change, loss of weight and firmness of mangoes.

Improving solubility and functional properties of phycocyanin under acidic conditions by glutaminase deamidation and succinylation

The use of phycocyanin (PC), a protein-based blue colorant, in acidic food products is limited by its susceptibility to aggregation at, and around, its isoelectric point (pI ∼4). We modified the pI and functional properties of PC by succinylation and protein-glutaminase (PG) deamidation. The conditions for deamidation and succinylation were systematically optimized based on attaining a high degree of modification while maintaining low PC color loss and hydrolysis during reactions. A new protocol combining acidification with mild heat treatment was developed to minimize PC denaturation while ensuring efficient termination of PG deamidation. Under optimal conditions, succinylation and deamidation enhanced the electronegativity of PC at pH 4–7. Circular dichroism and electrophoresis revealed the unfolding of PC secondary structure and the disassembly of large aggregates into small fragments after modification. Succinylation further isolated the coiled PC helices into single strands. These structural extensions improve the molecular flexibility and exposed the buried hydrophobic groups, particularly in succinylated PC. After deamidation and succinylation, PC showed increased solubility, surface hydrophobicity, emulsifying and foaming abilities, and maintained good color stability upon heating at pH 4 and 5; these gains were higher for succinylated PC. Unfortunately, at pH 3, misfolding and massive aggregation occurred in both modified samples, making their solubility and heat stability at pH 3 noticeably worse than unmodified PC. However, the improved solubility, heat stability, and functional properties between pH 4 and 5 will allow the modified PC to survive acidic environments and heat processing conditions for many common foods.

Impact of processing pre-treatments on color and the level of heavy metal reduction of the green alga Ulva sp.: A preliminary study

Ulva sp. is an abundant green alga in Gunungkidul waters, Indonesia, considered a source of nourishing food, sought after by food industries. This green alga could be served as a dish, a seasoning, or an ingredient; hence, the assessment of its safety is important. The present study was conducted to reduce heavy metal residues in Ulva sp. collected from Sepanjang beach, Gunungkidul, Indonesia by using two different processing treatments, i.e., washing with citric acid and blanching at various times and seaweed-to-solution ratios. The number of heavy metal residues (As, Cd, Pb, and Hg) was determined by Inductive Coupled Plasma Mass Spectrometry (ICP-MS) and visual green color loss was measured by a color spectrophotometer. The result showed that the concentration of As and Cd in the unprocessed sample was higher than SNI 2690:2015 specification for raw seaweed as well as the National Food and Drug Agency of the Government of Indonesia (BPOM Indonesia) permissible limits in food. Washing Ulva sp. with citric acid 0.5% for 10 min in a seaweed-to-solution ratio of 1:20 could reduce the level of as up to 42.53%, whereas washing Ulva sp. with citric acid 0.5% for 15 min in a seaweed-to-solution of 1:10 could reduce the level of Cd up to 96.12%. All processing treatments affected the appearance of Ulva sp. which is indicated by the increase in color differences (ΔE) > 2.

Effect of improved latent heat storage system on the temperature fluctuations and quality of foods

This study aimed to investigate the effect of an improved latent heat storage system (LHSI) by fins on the temperature fluctuations and quality of mushrooms and Tylose as model foods. Three types of LHSs including LHS without PCM (LHSB), with PCM (LHSW) and with PCM and fins (LHSI) were constructed. Tetradecane with 206.307 kJ/kg latent heat of fusion was selected as PCM. Package prototypes containing model foods and LHSs were cooled to 0 °C and then placed at 30 °C (to simulate ambient temperature) while the temperature of model foods and systems was recorded. Color, texture and weight loss were evaluated as quality attributes. Results showed that: 1- Fins decreased 700 s of Tetradecane melting time in the LHSI compared to LHSW. 2- LHSI package maintained the temperature of model foods approximately 2–3 °C lower than the LHSW package. 3- Thermal Buffering Capacity Coefficient (TBCC) of LHSSI was two times that of the LHSW package in the phase change step, which resulted in, a 4.82 and 4.87 times increase in the temperature stability of mushroom and tylose. LHSI package reduced the browning index, total color difference, softening and weight loss of mushrooms compared to LHSW and LHSB packages during four days of storage.

A ANALISIS KUALITATIF FORMALIN PADA TAHU YANG BEREDAR DI PASAR DESA KUPU KOTA BREBES

Tofu has a high protein content and water content reaches 85% so that tofu does not last long. One way to prevent damage to foodstuffs is to add preservatives. Formalin is a preservative that is sometimes misused as a preservative in foodstuffs. The research that has been conducted aims to determine the presence or absence of formalin in tofu sold at the Pasar Desa Kupu. The type of research used is descriptive research. Five samples of tofu obtained from traders at Pasar Desa Kupu were then analyzed using a qualitative method using a color reaction. All samples showed positive results with the loss of KMnO4 color and became clear. The same results were shown by the dragon fruit peel kit method.

Forms and factors of deterioration of urban art murals under humid temperate climate; influence of environment and material properties

This study describes the different alteration forms in 25 street art murals created between 2007 and 2018 on different substrates and located in different cities in NW Spain. The deterioration forms described affect the entire layer of the paintings as well as the substrates, with the most common being loss of colour (fading), loss of the pictorial layer -with or without loss of part of the substrate and biodeterioration. Physical, chemical, mineralogical and micromorphological analyses of samples from 10 murals revealed that (1) the deterioration mechanisms are related to environmental conditions and also to the inherent properties of the painting materials and to paint-substrate interaction, (2) the deterioration is closely associated with inherent aspects of urban art and (3) the loss of the pictorial record sometimes occurs in a very short period of time. The study findings highlight the need for preventive conservation measures in artworks (generally commissioned) that are intended to last.Graphical

The Role of Lipids in the Process of Hair Ageing

An obvious sign of ageing is the loss of hair colour due to a decrease or lack of melanin in hair fibres. An examination of the lipid levels and structure of grey hair determined using µ–FTIR revealed a high correlation between the characteristics of lipids located in the cuticle and the water dynamics of the fibres. Therefore, a deep study based on external and internal lipid extraction, an analysis using thin layer chromatography coupled to an automated flame ionisation detector, calorimetric analyses and the physico-chemical evaluation of the delipidated fibres were performed. Hairs were evaluated to identify changes in the organisation of these lipids using Fourier transform infrared spectroscopy and their effect on the water dynamics of the fibres. The primary differences observed for the lipid extracts from white hair compared to brown hair were the lower amount of the internal lipids extracted, which were primarily composed of free fatty acids (FFAs) and ceramides, with a higher content of lower phase transition peaks, indicating increased unsaturated compounds that promote higher fluidity of the lipid bilayers. The virgin white fibres exhibited lower levels of embedded water, with lower binding energies and higher water diffusion, indicating higher permeability. The IR study confirmed the low lipid levels and the greater disorder of white hair. These results may be of interest for cosmetic treatments to which patients with grey hair may be subjected.