Red Values Research Articles

Study on the application of two magnesium salts in low temperature adsorption refining of fragrant rapeseed oil

Magnesium silicate and basic magnesium carbonate were characterized and their application in the low temperature adsorption refining of fragrant rapeseed oil was investigated. The results showed that both materials had a loose porous structure, but their particle size distribution, active functional groups, crystallinity, specific surface area, pore volume, and pore size differed. Under the optimal adsorption refining conditions, magnesium silicate and basic magnesium carbonate reduced the phospholipid content from 4.18 to 0.83 and 1.57 mg/g, acid value from 1.67 to 0.88 and 0.90 mgKOH/g, yellow value from 38.2 to 32.1 and 36.2, and red value from 2.9 to 1.7 and 2.2, respectively. The use of these two magnesium salts did not significantly alter the composition of fatty acids and the content of tocopherol. The retention rates of total phytosterol by magnesium silicate and basic magnesium carbonate were 93.6% and 95.9%, respectively. The retention rates of total phenol were 88.9% and 93.9%, respectively. The adsorption refining process proved to be advantageous in purifying fragrant rapeseed oil while maintaining the dominant flavor components relatively unchanged (P < 0.05). As a result, these two magnesium salts have the potential to be used during the low temperature adsorption refining process of fragrant rapeseed oil.

국내 육성 포도 품종 아그데 적포도주 품질 특성

This study aimed to investigate the wine properties of new Korean grape cultivar Ageude. To this end, wine was produced using five grape cultivars including Campbell Early and Muscat Bailey A, which are commonly used for winemaking in Korea and Pinot Meunier and Gamay, which are European wine grape cultivars. We conducted a comprehensive analysis of wine quality properties, color, and phenolic compounds and compared the variations observed among these cultivars. The pH and total acid contents were in the ranges of 3.75-4.57 and 0.39-0.58%, respectively. Specifically, the total acid content of Ageude was 0.47% which was not high, when compared to those of other wines. However, the soluble solid content was 7.85 °Brix, which was higher than those of the other wines. In terms of color, the redness, color intensity, and hue values were all considerably high. Moreover, the total phenolic content and total anthocyanin content of Ageude were notably higher than those of the other cultivars. However, it is worth noting that proanthocyanidin was not detected. Based on these findings, Ageude is an excellent cultivar for producing red wine, owing to its high total anthocyanin content and redness due to the absence of proanthocyanidin, it is more suitable for producing short-term aging wine rather than long-term aging wine.

Influence of hemisphere disturbance on laminar boundary layer at low Reynolds numbers

We experimentally investigate the two-dimensional flow characteristics caused by hemisphere disturbance in the laminar boundary layer, with the aim of analyzing the periodic vortex structures generated by the hemisphere at different freestream velocities. For flow fields with Reynolds numbers of ReD= 1919, 2386, and 2819, instantaneous snapshots of the streamwise–wall-normal plane and streamwise–spanwise plane are acquired by time-resolved particle image velocimetry. The velocity distribution near the hemisphere model in the laminar flow state and the conditions for the generation of periodic structures are discussed. Strong shear occurs in the dense area of velocity contours, including a stable horizontal shear layer and inclined shear layer of shedding vortex structures, and the Reynolds shear stress attains a local maximum. The feasibility of three frequency extraction methods for hemisphere disturbance is also compared, and the periodic structures corresponding to each frequency are analyzed in detail. At higher values of ReD, the disordered flow field is formed by a multi-frequency superposition. Spatial two-point cross correlation analysis, which can be regarded as a flow visualization of frequency spectrum analysis, illustrates that the correlation and periodicity of the coherent structures are strongest in the inclined shear layer. Spectral proper orthogonal decomposition appears to be more effective in capturing periodic information about the streamwise–spanwise plane of the hemisphere disturbance. The three frequency extraction methods show that with an increase in ReD gradually transforms the periodic vortex structures from a single frequency state to a multi-frequency superposition state.

Frequency of Rh-e Antigen and reference values of Erythrocyte Sedimentation Rate and Red Cell Indices in an Undergraduate Students’ population in Port Harcourt, Nigeria.

Introduction: Red cell antigens alongside red cell indices provide an essential support to the diagnosis and monitoring of haematological diseases while the erythrocyte sedimentation rate (ESR) indicates and monitor an increase in inflammatory activity within the body. This study aims to determine Rh-e antigen, Erythrocyte Sedimentation Rate and Red cell indices values in apparently healthy undergraduate students of the Rivers State University, Port Harcourt, Nigeria. Material and Methods: One hundred and fifty (150) undergraduate students aged between 17-28years were enrolled in the study and standard venipuncture technique used to collect 5ml of blood. Determination of the Rh-e antigen was carried out using anti-e monoclonal antibodies (Lorne Diagnostics UK), Red cell indices obtained using BC 5000 Mindray Haematology Analyser and ESR by Westergren method. Results: Among the 150 subjects, 130 (86.6%) were positive while 20 (13.3%) were negative for Rh-e antigen. The mean±SD of the mean cell volume (MCV), mean cell haemoglobin (MCH), mean cell haemoglobin concentration (MCHC), red cell distribution width co-efficient of variation (RDW-CV), red cell distribution width-standard deviation (RDW-SD) and erythrocyte sedimentation rate (ESR) were 83.12 ± 10.74, 31.13 ± 3.25, 34.00 ± 3.32, 13.32 ± 1.61, 39.70 ± 2.26 and 30.36 ± 2.15 in the same order, while the reference ranges were 61.64-104.6 for MCV, 24.63-37.63 for MCH, 27.36–40.64 for MCHC, 10.10–16.54 for RDW (CV), 35.18–44.22 for RDW (SD) and 26.06-34.66 for ESR. Gender had no effect on MCV (p=0.3007) and MCHC (p=0.1436) but significant effect on MCH (p=0.030), RDW-CV (p&lt;0.001), RDW-SD (p=0.0005) and ESR (p=0.036) with a perfect positive correlation (r=1) between all the studied parameters. Conclusion: This study revealed a high (86.6%) prevalence for Rh-e antigen, established normal reference ranges for red cell indices and erythrocyte sedimentation rates and showed that gender has significant effects on MCH, RDW-CV, RDW-SD and ESR among healthy undergraduate students of Rivers State University. These findings are of clinical and research relevance.

Preliminary Study of Sonication Time for Extracting Natural Dye and Antioxidant from Sargassum duplicatum

Sargassum duplicatum is a brown seaweed containing various chemical compounds with potential applications as a natural dye and antioxidant. These compounds include alginate, protein, vitamin C, tannins, iodine, phenols, and pigments such as chlorophyll a, chlorophyll c, fucoxanthin, xanthophyll, and carotene. Therefore, this study aimed to determine the effect of varying extraction times on the color and antioxidant quality of Sargassum duplicatum extract. One of the methods used to extract Sargassum duplicatum is ultrasonication, which involves using ultrasonic waves to break down the cell walls of the material and facilitate efficient compound extraction. The extraction was carried out at 15 (A), 30 (B), and 45 minutes (C), with three repetitions for each treatment. The assessed parameters included yield calculation, total carotenoids, antioxidant activity, and color intensity. Parametric data were analyzed using ANOVA and Tukey HSD follow-up tests. The extraction process used an 80% ethanol solvent at 40 °C and a frequency of 42 kHz. This study employed an experimental laboratory approach using a completely randomized design (CRD) with different extraction times. The results showed significant differences (p&lt;5%) in yield value, total carotenoids, antioxidant activity, and color intensity of Sargassum duplicatum extract at different extraction times. The best results were obtained at 45 minutes, yielding 86.66%, with 9.62% total carotenoids, an IC50 value of 1241.02 ppm, and lightness (L*), redness (a*), and yellowness (b*) values of 4.44, -3.46, and 37.90, respectively.

Antioxidant Activity of Banana Kepok Kuning (Musa paradisiaca L.) and Cavendish (Musa acuminata Colla, AAA) Peel Extracts and the Potential as Chicken Meat Preservative

Bananas are a type of fruit that is consumed, with the peel being discarded as waste. However, the peel contains phytochemical compounds, including phenolic and flavonoids, which act as natural antioxidants. Therefore, this study aimed to determine the antioxidant activity of banana peel of Kepok Kuning (KCE) (Musa paradisiaca L.) and Cavendish (CCE) (Musa acuminata Colla, AAA) extracts, as well as eluviate their preservative potency. The sample was extracted using 80% methanol, and the antioxidant activities of KCE and CCE were evaluated using DPPH and FRAP. The extracts and the control antioxidant butylated hydroxyl toluene (BHT) were tested for their preservatives potency on chicken meat at concentrations of 5%, 10%, and 15%, respectively. After 8 days of incubation in the refrigerator, the color change was recorded and analyzed using ImageJ, while free fatty acid contents were determined by titration. The results showed that 15% KCE and 15% CCE exhibited higher antioxidant activities than 0.1% BHT. There was no significant difference in the L (lightness) and b (yellowness) values between the treatments, but variations were evident in the a (redness) values. FFA values were significantly different between treatments, with untreated control registering the highest value at 0.41%, and the KCE 15% and CCE 15% concentrations showing the lowest values at 0.12%. Considering these results, both extracts could be developed as preservatives for chicken meat.

Characterization of Objective Skin Color Changes during and after Breast and Chest Wall Radiotherapy and Correlation with Radiation-Induced Skin Toxicity in Breast Cancer Patients, Including Patients with Skin of Color

Radiation dermatitis (RD) is common among women undergoing breast and chest wall radiotherapy (RT); however, existing scales to assess the severity of RD are subjective and do not account for variability in skin of color (SOC). For instance, the Common Terminology Criteria for Adverse Events (CTCAE) criteria do not include hyperpigmentation in the grading scale. There is data indicating worse RD in African American and Hispanic patients; however, the rate and severity in SOC remains unknown given the lack of data using objective measures of RD. Spectrophotometry is one method to quantify the appearance of color by measuring spectral characteristics without the bias associated with subjective clinical scoring. We present a phase I prospective non-therapeutic clinical trial to objectively define SOC at baseline and evaluate spectrophotometric skin changes during and after breast or chest wall RT in parallel with physician-graded RD using CTCAE criteria. We hypothesize that there will be greater discrepancy between physician graded RD and objective measures of RD in patients with SOC in whom hyperpigmentation will be undercaptured by physician-grading. This is the first study intending to correlate SOC with objective changes after RT as a reliable indicator of RD. We offer a novel system for evaluating RD that is applicable to SOC. A total of 60 patients with localized breast cancer (stage 0-III) undergoing conventional whole breast or chest wall RT (50Gy/ 25 fx), hypofractionated whole breast RT (40.5Gy/15 fx) or ultrahypofractionated partial breast RT (6Gy x5), with or without regional nodal RT were enrolled. 3 skin color readouts using the Commission International de l'Eclairage 3D color system (l*, a*, b*) were measured within the radiation field using a spectrophotometer at baseline, once weekly during RT, 10 days post RT, 4 weeks and 12 months post RT. The spectrophotometer is a non-invasive, hand-held device that is used in the clinic room with no additional equipment or setup requirements. Data is automatically exported to a spreadsheet organized by timepoint and patient. The l* axis is a gray scale (0 = black, 100 = white) correlating with skin pigmentation and the a* axis describes red and green values correlating with erythema. The primary objective is to evaluate the changes from baseline in skin color readouts in the quadrant of tumor location during and after RT based on fractionation. The secondary objective is to evaluate changes within and across groups defined by baseline skin color. Exploratory objectives include evaluating the association of baseline color readouts and changes after RT with acute and late grade > 2 clinician-rated skin and subcutaneous tissue effects according to the CTCAE, v5.0, physician graded cosmesis and clinical interventions to treat RD, such as use of topical steroids and oral analgesics. As of January 2023, we have enrolled 100% of the planned patients. To be determined. To be determined. Clinical Study Identifier: S22-00192.

Beetroot Stalk Extract as a Functional Colorant for Stirred Yogurt Beverages: Effect on Nutritional Value and Stability during Storage

Betalains are natural red colorants characterized by their stability to anthocyanins, particularly in acidic foods. Beetroot stalks are a good source of betalains, with higher bioactive components than the whole root. Hence, the current study aims to investigate the potential use of beetroot stalk water extract (BSE) as a functional colorant for raspberry-flavored stirred yogurt. For this purpose, the betalains of BSE and their stability at pH 4 and 5 were investigated in addition to the phenolic and flavonoid content. Furthermore, the antioxidant and antimicrobial activities of BSE were characterized. Subsequently, BSE was added to raspberry-flavored stirred yogurt at concentrations of 1 (T1), 2 (T2), and 5% (T3) to study the stability of betalains, the physicochemical properties, the nutritional value, and the viability of lactic acid bacteria during storage (14 days/4 °C). BSE showed a considerable amount of betalains (456.82 mg/L) and phenolics (139.87 mg/g), with a high content of chlorogenic and ferulic acids. The betalains showed greater stability at pH 4 than pH 5 after 14 days of cold storage (275.05 and 247.00 mg/L, respectively). Applying BSE resulted in a functional beverage with high phenolic content (116.55 ± 1.23 mg/g) and flavonoids (71.77 ± 0.57 mg/g) in T3 (5%) compared to the control (95.11 ± 1.12 and 64.72 ± 0.29 mg/g, respectively). The beverages shared high DPPH scavenging activity (IC50 = 71.68 ± 1.30– 69.18 ± 0.48) compared with the control (78.47 ± 3.27 µL/mL). BSE significantly increased the betalain level in yogurt from 44.19 ± 0.05 mg/L to 67.86 ± 0.54 mg/L, resulting in pale red beverages with a redness value of 6.38–9.68 on day 1. By day 14, the redness of the treatments decreased by 6–18% compared with the first day, reaching 5.25 ± 0.03 (T1), 7.87 ± 0.03 (T2), and 8.43 ± 0.05 (T3) due to the degradation of betalains. Generally, BSE is a promising natural colorant when added to stirred yogurt, and it has preferable physical and sensory properties, as it improves the stability of the red color throughout cold storage and increases the nutritional quality. The use of beet stalks as a natural and functional colorant is presented for the first time in the current investigation.

Effect of trisodium phosphate, ascorbic acid and lactic acid on bacterial load, sensorial characteristics and instrumental colour of rabbit meat

The effect of 8% trisodium phosphate (TSP), 2% ascorbic acid (AA) and 2% lactic acid (LA) on microbial load, pH values, sensorial characteristics and instrumental colour of rabbit shoulders was determined. Measurements were performed immediately after dipping (Day 0) and every 24 h over seven days of storage at 7 °C. The microorganisms present naturally (total aerobic counts, TACs) and the levels of artificially inoculated pathogenic bacteria were studied. Microbial contamination showed a trend towards lower values on decontaminated samples than on control (water-dipped) samples from Day 1 of storage onwards. Average TACs (log10 cfu/cm2) throughout storage were higher (P < 0.05) on control samples (5.94 ± 2.06) than on decontaminated ones (3.69 ± 1.75, 3.77 ± 2.01, and 3.10 ± 1.85 on TSP-, AA-, and LA-treated samples, respectively). On the basis of TACs, all the decontaminants allowed the shelf-life of rabbit meat to be extended from Day 4 to Day 7. From the viewpoint of sensory scores, no treatment achieved any prolongation of the shelf-life of rabbit meat, which was 6 days (control and TSP-treated samples), 5 days (AA) or one day (LA). LA reduced (P < 0.05) scores for colour, odour and overall acceptability from Day 0 of storage, since these samples presented whitening and a slight acid smell. Treatments with organic acids increased lightness (L*), and TSP brought a reduction in redness (b*), vividness (C*) and hue angle (h) values with respect to controls. This research work offers new insights into the chemical decontamination of rabbit meat.

Evaluation of the Effect of Preharvest Melatonin Spraying on Fruit Quality of 'Yuluxiang' Pear Based on Principal Component Analysis.

Melatonin (MT), an indoleamine compound, has a pleiotropic effect on plant growth and development and can regulate the quality of tree fruit. Systematic research on the effect of preharvest MT spraying on pear fruit quality and technical solutions for MT application to regulate pear fruit quality are still lacking. Thus, here we aimed to evaluate the effects of different spraying times, concentrations, and exogenous MT application times on 'Yuluxiang' pear fruit quality. Our results showed that the single fruit weight and vertical and horizontal diameters of pear fruit sprayed with MT twice at 30 and 90 d after full bloom were the largest, and the red and green values of the treatment were the highest. MT-treated pears had higher contents of total soluble solids, soluble sugar, sucrose, sorbitol, fructose, and glucose and lower contents of titratable acid, malic acid, and citric acid. Moreover, exogenous MT treatment increased the pear peel strength. Based on the principal component analysis of 10 fruit quality indices, the suitable periods for MT spraying on 'Yuluxiang' pears were 30 and 90 d after full bloom, the suitable concentration was 100 μmol/L, and the suitable number of times was two. This study provides a theoretical reference for optimizing MT application and improving pear fruit quality.

A Thorough Investigation of the Microbiological, Physicochemical, and Sensory Properties of Ewe's Yoghurt Fermented by a Selected Multi-Strain Starter Culture.

This work was carried out with the aim to investigate the microbiological, physicochemical, and sensory properties of an innovative yoghurt produced from ewe's milk. Experimental yoghurt productions were performed with a commercial freeze-dried starter preparation and a natural milk starter culture (NMSC) of Streptococcus thermophilus and Lactobacillus delbrueckii. The two yoghurts did not differ for colour parameters, showing an average value of lightness, redness, and yellowness of 94.99, -3.74, and 9.37, respectively. The yoghurt produced using the NMSC as a fermenting agent was characterised by a significantly lower fat percentage and a higher antioxidant potential than commercial starters. Microbiological analysis confirmed the safety of the final product and a level of living lactic acid bacteria of 108 CFU/g. Sensory analysis revealed some differences among yoghurts regarding unpleasant odour, homogeneity, and persistence in the mouth, but the yoghurt processed with NMSC was more appreciated. Thus, the production of ewe's yoghurt fermented by a selected multi-strain starter culture represents an interesting strategy to enlarge the functional ovine dairy product portfolio.

Effect of an Amplitude and Time Duration at Betacyanin Extraction by Ultrasonic-Assisted Extraction (UAE) Method

Dragon fruit peel is a byproduct of agriculture that naturally dyes with betacyanin. Application of betacyanin as a natural dye obtained by extraction. In this study, betacyanin was extracted from dragon fruit peel using the Ultrasonic-Assisted Extraction (UAE) technique in order to assess its impact on yield, betacyanin concentration, and redness value. UAE performed extraction with several amplitude levels (60, 72, 84, and 96%) and time durations (4; 10; 16; 22 and 28 minutes). The results significantly affected betacyanin content, redness value, and yield. Based on the Zeleney, the best treatment showed that the extraction with an amplitude of 84% for 16 minutes produced the highest response with betacyanin content, redness value, and yield, respectively of 282.002 mg/L; 48.40 and 64.52%.

Consumer Perception on the Redness and Off Flavor Upon Stored Red Chili Paste with Ozone Treatment

Since red chili has a high moisture content and a rapid respiration rate, it is regarded as a perishable item. The redness and scent of the chili can be used to detect a quality decline during storage. It has long been common practice to employ ozone to prevent horticultural products from degrading. The purpose of this study is to ascertain the impact of ozone pretreatment on the redness and scent of chili paste during storage as a quality indicator of customer perception level. Red chilies were treated by soaking in ozonated water for 15 minutes using an ozone generator, as opposed to the control treatment, which used only pure water. Samples were kept for seven days, and each day the redness and scent were evaluated. Data were obtained by calculating the average and standard deviation, then presented in a graph with error bars. The results showed that the redness value of control and ozone treatment started from 51.55 and 46.04 and on the seventh day became 42.94 and 43.81. The control treatment showed off-flavor on the third day of storage while the ozone treatment did not show off-flavor until seventh day of storage. In conclusion, ozone treatment slowed down the decrease of red chili paste’s redness value and off-flavor.

Consumer Perception on the Redness and Off Flavor Upon Stored Red Chili Paste with Hypoiodous Acid Treatment

Red chili has a short shelf life because its respiration rate increases quickly. The development of pretreatment with hypoiodous acid (HIO) to extend the shelf life of agricultural products is now underway. This study intends to determine the impact of HIO treatment on the color and flavor of red chili paste during storage, which was employed as a quality indicator at the level of consumer perception. Red chili was used for the treatments, which were carried out by soaking it in 10 mM HIO for 15 minutes, whereas pure water was used for the control treatment. By reacting 20 mM H2O2 and 20 mM KI, HIO was produced. Every day for seven days, the redness value and scent were analyzed. The average and standard deviation were calculated to generate the data, which was then plotted with error bars. The outcomes showed that, starting at 51.55 and 54.10, the redness values for the control and HIO treatments were 42.94 and 43.71, respectively. The findings also revealed that whereas off flavor first appeared in the control treatment on the third day of storage, it first appeared in the HIO treatment on the seventh day. In conclusion, HIO therapy may limit the loss of redness and guard against changes in the flavor of red chili paste.

Spatial pattern consistency and repeatability of proximal soil sensor data for digital soil mapping

AbstractData from proximal soil sensors can facilitate digital soil mapping at high spatial resolutions. However, their use for predicting static soil properties, such as texture, is affected by spatio‐temporal changes in environmental and measurement conditions. In this research study, seasonal changes in spatial patterns and repeatability of data provided by a platform that simultaneously measures the red (Red) and near infrared (NIR) reflectance, apparent soil electrical conductivity (ECa), temperature, and volumetric moisture content of topsoil (at 3–6 cm depth) were assessed. Test fields are located in Southern Finland with textures dominated by clay and fine sandy till. During single scans, mean relative differences between the data from duplicated measurement points ranged from ~4% to 6% and were the highest for temperature and Red values. The consistency of spatial patterns across seasons (spring and autumn 2021 and 2022) was the highest for ECa values, and the lowest for NIR. ECa and moisture were significant for predicting the clay contents at a cereal grain crop site, whereas temperature was significant at grass ley sites. Errors were generally lower when using spring data compared with autumn data (RMSE ranging from 4.8% to 11.1% for the data from different fields and measurement dates). For the fields, where static soil properties change at small spatial scales, spatially detailed moisture and temperature data support the understanding of seasonal changes in the spatial patterns derived from multi‐sensor data, and the corresponding changes in the performance of calibration models.

Production of restructured beef jerky using blood plasma solutions activated by non-thermal atmospheric plasma

Abstract The effect of blood plasma powder (2.5, 5, and 7.5% w/w in water) activated using non-thermal atmospheric plasma (T1, T2, and T3, respectively) was investigated as a nitrite source in the production of restructured beef jerky. A group without a nitrite source (NC) and a group cured with 100 ppm of sodium nitrite (PC) were used as negative control and positive control groups, respectively. The nitrite content of the plasma-activated solutions was adjusted to match that of the positive control by calculating the required plasma treatment time, based on previous studies. The obtained results showed that addition of treated solutions with nonthermal plasma for a 70 min, at a level of 20% in relation to the meat, can have beneficial effects on nitrosylhemochrome content, redness, and TBARS values of restructured jerky. These effects were statistically comparable (p≥0.05) to sodium nitrite-cured samples. Furthermore, compared to the PC group, the T1, T2, and T3 treatments exhibited significantly lower water activity and higher protein content (p&lt;0.05). The T2 and T3 treatments also showed increased lightness and shear force values (p&lt;0.05) compared to the control groups (NC and PC). It should be noted that the T3 group had the highest (p&lt;0.05) residual nitrite content among all the samples. However, a sensory analysis is necessary to assess consumer acceptance with regard to differences in the odor profile of the treatments, according to the Principal Components Analysis (PCA).

Assessment of Blood Volume in Liposuction Fluids Using Colorimetry.

The possibility of using a color contrast method to evaluate blood loss during liposuction was assessed. A color chart of blood-lipid content associated with different blood volumes was developed. Three color cards with different concentrations of blood were developed based on clinical parameters. The color cards were used to evaluate the volume of blood present in liposuction solutions obtained from 60 clinical liposuction patients. The red blood cell count also was evaluated for each patient. The data obtained using each evaluation method were compared and statistically analyzed to determine the most accurate calculation formula. The red blood cell counts were compared to the color card results. The paired t test results for the calculated values for the 3:1, 2:1, and 1:1 color cards and the red blood cell count values were comparable (44.3 ± 22.1 ml vs. 53.6 ± 25.0 ml, t = 10.5; 45.4 ± 19.0 ml vs. 55.2 ± 20.7 ml, t = 18.1; 41.9 ± 25.6 ml vs. 52.8 ± 28.3 ml, t = 14.0). The P values were < 0.05, and the difference between the two groups was statistically significant. The average standard error of the mean was 0.90, 0.54, and 0.77, respectively. Sixty samples were evaluated in a scatter diagram using the two detection methods. Trend analysis revealed that the two results demonstrated a linear increase (y = 5.6 + 1.1x), R2 = 0.989, indicating that the two inspection methods were highly correlated with only small errors. The colorimetric card protocol developed in this study could quickly, accurately, and conveniently calculate blood volumes in liposuction fluids, which has considerable clinical significance. This journal requires that authors assign a level of evidence to each submission to which Evidence-Based Medicine rankings are applicable. This excludes Review Articles, Book Reviews, and manuscripts that concern Basic Science, Animal Studies, Cadaver Studies, and Experimental Studies. For a full description of these Evidence-Based Medicine ratings, please refer to the Table of Contents or the online Instructions to Authors http://www.springer.com/00266 .

Evaluation of A New Approach to Enhance Visualization Performance in Cataract Surgery: 3D Visualization System with Coaxial Illumination.

To evaluate the visualization performance of different approaches, including the 3D Visualization system with coaxial illumination and the 3D system or microscope with standard illumination. Fuzhou Ophthalmic Hospital, Fuzhou City, China. Cross-sectional study. This two-part performance assessment for visualization comprised of an objective analysis utilizing surgical video images and a subjective survey collecting feedback from surgeons. Data of each eye were obtained with 3 approaches: standard surgical microscope with standard illumination (SOM-S), 3D Visualization system with standard illumination (3D-S) and 3D Visualization system with coaxial illumination (3D-C). Totally 112 eyes (107 cases) and 6 cataract surgeons were involved. Red reflex value was markedly greater in the 3D-C approach compared with other 2 approaches (P<0.001). Compared with the SOM-S approach, red reflex increased by 55%, 57%, and 53% in the 3D-C approach corresponding to nuclear grades of II, III, and IV, respectively. In the questionnaire survey, red reflex scores were consistently significantly higher in the 3D-C approach than in the others (P<0.001). Depth of field was enhanced in both 3D approaches compared with the SOM-S approach (P<0.05). The only minor advantage of the SOM system over the 3D-C approach was in the surrounding field clarity score, and the difference was not statistically significant (P=1.000). The 3D-C approach significantly increased the red reflex in both objective and subjective assessments. Surgeons' responses also showed a superior performance for the 3D-C approach.

In-depth characterization of the sarcoplasmic muscle proteome changes in lambs fed with hazelnut skin by-products: Relationships with meat color

This study investigated the effect of agro-industrial hazelnut skin by-products supplementation on lamb meat color variation and the changes in the sarcoplasmic muscle proteome during post-mortem storage (0, 4 and 7 days). Gel-based proteomics and bioinformatics approaches were applied to better understand the potential role of feeding strategies in modulating the mechanisms underpinning meat discoloration and post-mortem changes during storage. Therefore, twenty-two Valle del Belice male lambs were randomly assigned to two dietary treatments: control (C), lambs fed with maize-barley diet, and hazelnut skin (H), lambs fed hazelnut skin by-product as maize partial replacer in the concentrate diet. Hazelnut dietary treatment led to better lamb meat color stability as evidenced by the lowest decrease in redness and saturation index values. Proteomics and bioinformatics results revealed changes in the abundance of 41 proteoforms, which were mainly involved in glycolytic processes, responses to oxidative stress, and immune and endocrine system. The proteins allowed revealing interconnected pathways to be behind meat color variation as a consequence of using hazelnut skin by-products to sustainable feed lamb. The proteins can be used as potential predictors of lamb meat color variation. Accordingly, the regression equations developed in this paper revealed triosephosphate isomerase (TPI1) as a reliable candidate biomarker of color stability in lamb meat. SignificanceThe use of agro-industrial by-products in animal feeding can be a potential sustainable strategy to reduce the environmental impacts of the food production chain and consequently improve animal welfare and product quality. The inclusion of hazelnut skin by-products in the animal's diet, due to the high concentration of polyphenols, represents an effective strategy to improve the oxidative stability of meat, with significant implications on color. The use of proteomics combined with bioinformatics on the sarcoplasmic proteome is a powerful approach to decipher the underlying mechanism. Accordingly, this approach allowed in this trial a deeper understanding of the molecular mechanisms involved in the post-mortem processes through the discovery of several biological pathways linked with lamb meat color variation. Glycolysis, followed by responses to oxidative stress, and other proteins involved in the immune and endocrine system were found as the major interconnected pathways that could act as potential predictors of lamb meat color stability. Candidate proteins biomarkers were further revealed in this study to be related with multiple meat color traits.

Effect of Plant Extracts Addition on the Physico-Chemical and Sensory Properties of Biscuits

Biscuits are one of the most consumed bakery products that contain a high content of fat, sugar, and different additives that may cause various health problems. This has led to an increased focus on enriching bakery products with plant extracts to improve their nutritional and sensory properties. The objective of the current work was to investigate the effect of replacing wheat flour with plant extracts such as blueberry and cranberry (at concentrations of 3%, 6%, and 9%) and compare with control biscuits regarding the physico-chemical and color parameters. In addition, sensory analysis was conducted to determine the consumer acceptability of the enriched biscuits. The enrichment of biscuits with blueberry powder significantly increased the moisture content and decreased pH values (p &lt; 0.05). Similarly, cranberry-enriched biscuits had a significantly higher moisture content, water activity, and decreased pH values compared to control samples (p &lt; 0.05). On the other hand, enrichment of biscuits with either blueberry or cranberry powder significantly decreased lightness (L*), yellowness (b*), chroma value (C*), and h-value (h) but increased the redness values (a* value) of samples (p &lt; 0.05). Our results showed that with increasing concentrations of plant extract addition in biscuits, the sensory attributes such as odor and taste were significantly improved. The results of the study suggest that the addition of plant extracts to biscuits improved their physico-chemical and sensory properties.