Smooth Texture Research Articles

Enhanced Photocatalytic Activity in Photocatalytic Concrete: Synthesis, Characterization, and Comprehensive Performance Assessment of Nano-TiO2-Modified Recycled Aggregates

This study presents an exhaustive exploration into the development and rigorous evaluation of nano-TiO2-modified recycled aggregates (NT@RAs) as an environmentally sustainable substitute for natural aggregates in concrete applications. A methodical framework was devised for the synthesis and thorough characterization of NT@RAs, emphasizing the optimization of nano-TiO2 loading onto the RA surface and within its intricate porous structure. The investigation encompassed three distinct types of recycled aggregates: recycled glass sands (RGSs), recycled clay brick sands (RCBSs), and recycled concrete sands (RCSs). Of particular interest, NT@RGS, with its properties of an inherently smooth surface texture and low water absorption, was found to exert a favorable influence on the rheological behavior of concrete, manifested in reduced yield stress, thereby underscoring the potential for fine-tuning mix designs to enhance workability. As the substitution levels of NT@RGS and NT@RCBS escalated, an initial decrement in compressive strength was discernible, which subsequently reversed to strength restoration at optimized substitution ratios. This phenomenon is attributed to the synergistic interplay among NT@RA components. Remarkably, NT@RA-incorporated concrete demonstrated unparalleled self-cleaning abilities, surpassing the performance of concrete with direct nano-TiO2 powder incorporation. This comprehensive research contributes significantly to the advancement in sustainable, high-performance photocatalytic construction materials within the realm of concrete technology. It underscores the potential for enhancing not only the rheological and mechanical properties but also the environmental responsiveness of concrete through the innovative utilization of NT@RAs.

Citrus fibers improve rheology of OSA starch-based high internal phase emulsion for 3D printed elderly foods

3D printing ready-to-eat emulsions using trans-fat-free edible oil, presents a significant challenge due to the complexities involved in achieving the necessary material structure, rheological properties, and stability. This study fabricated High Internal Phase Emulsions (HIPEs) stabilized with citrus fibers and octenyl succinic anhydride (OSA) modified waxy starch, serving as the printable inks for 3D-printable elderly foods. These printable inks exhibited a pseudoplastic gel structure, which provided enhanced extrudability and improved shape retention. The incorporation of citrus fiber, water, OSA starch, sunflower oil at a concentration of 0.3 wt%, 22.7 % wt %, 2 % wt%, 75 wt% in the 3D-printed HIPEs resulted in optimal addition, yielding the highest level of shape accuracy. Compared to the addition of OSA-modified starch, microstructural analysis and rheological testing (using Lissajous-Bowditch plots) indicated that the addition of citrus fiber had a greater impact on the rheological and textural properties of the HIPEs, which improved shape retention and fluidity of the HIPEs, and ensure the stability of continuous extrusion printing. Additionally, bionic tribological properties demonstrated that tribological properties of the prepared HIPEs were very close to the ones of mayonnaise, which indicating that the prepared HIPEs had smooth texture and easy-to-chew properties for the elderly. These findings offered a comprehensive understanding of the structure–function relationship between the molecular structures of HIPEs and their 3D printability, providing technical insights for the development of 3D-printed emulsion-based ready-to-eat elderly food products. This study provided a good industrialized method for HIPEs stabilized with only fruit dietary fiber and modified starch, and facilitated the development of emulsion-based ready-to-eat food products with 3D printability.

Prolonged Skin Retention of Luliconazole from SLNs Based Topical Gel Formulation Contributing to Ameliorated Antifungal Activity.

The development of effective therapy is necessary because the patients have to contend with long-termtherapy as skin fungal infections usually relapse and are hardly treated. Despite being a potent antifungal agent, luliconazole (LCZ) has certainshortcomings such as limited skin penetration, low solubility in aqueous medium, and poor skin retention. Solid Lipid Nanoparticles (SLNs) were developed using biodegradable lipids by solvent injection method and were embodied into the gel base for topical administration. After in-vitro characterizations of the formulations, molecular interactions of the drug with excipients were analyzed using in-silico studies. Ex-vivo release was determined in contrast to the pure LCZ and the commercial formulation followed by in-vivo skin localization, skin irritation index, and antifungal activity. The prepared SLNs have an average particle size of 290.7nm with no aggregation of particles and homogenous gels containing SLNs with ideal rheology and smooth texture properties were successfully prepared. The ex-vivo LCZ release from the SLN gel was lower than the commercial formulation whereas its skin deposition and skin retention were higher as accessed by CLSM studies. The drug reaching the systemic circulation and the skin irritation potential were found to be negligible. Thesolubility and drug retention in the skin were both enhanced by the development of SLNs as a carrier. Thus, SLNs offer significant advantages by delivering long lasting concentrations of LCZ at the site of infection for a complete cure of the fungal load together with skin localization of the topical antifungal drug.

Evaluation of Physical Attributes and Efficacy of Lip Balm Formulated with Okra Fruit Extract (Abelmoschus esculentus (L.) Moench)

The okra fruit (Abelmoschus esculentus (L.) Moench) is renowned for its significant antioxidant properties, attributed to its rich content of bioactive compounds. Despite its high antioxidant activity, which has been extensively documented, its potential as a component in cosmetic formulations particularly lip balm preparation remains underutilized. This study seeks to address this gap by incorporating okra fruit extract into lip balm formulations and evaluating the resultant physical and functional attributes. Lip balm formulations were developed with three varying concentrations of okra fruit extract: F1 (1%), F2 (3%), and F3 (5%). A series of comprehensive evaluations were conducted to assess the physical stability and performance of the lip balms, including organoleptic properties, homogeneity, pH, melting point, spreadability, and overall stability. Stability was monitored over a 28-day period at room temperature to simulate typical storage conditions. The antioxidant efficacy of the okra extract was quantified using the DPPH (1,1-diphenyl-2-picrylhydrazyl) assay, which yielded an IC50 value of 10.06 ppm, reflecting its potent free radical scavenging capacity. The lip balm formulations exhibited a distinct okra aroma, smooth texture, and uniform color variations ranging from light brown (F1), brown (F2), to dark brown (F3). pH values ranged from 5.40 to 5.81, and melting points were between 49.6°C and 52.9°C, all within the acceptable range as per SNI 16-4769-1998 standards. ANOVA statistical analysis revealed no significant changes (p > 0.05) in melting point and spreadability over time. However, significant differences (p < 0.05) were noted in pH values, with further analysis indicating that formulations F2 and F3 differed significantly from F1 (p < 0.05). These results demonstrate that okra fruit extract not only enhances the antioxidant properties of lip balm but also maintains its stability and functionality, supporting its potential as a valuable ingredient in cosmetic formulations.

Enhancing bone scan image quality: an improved self-supervised denoising approach.

Bone scans play an important role in skeletal lesion assessment, but gamma cameras exhibit challenges with low sensitivity and high noise levels. Deep learning (DL) has emerged as a promising solution to enhance image quality without increasing radiation exposure or scan time. However, existing self-supervised denoising methods, such as Noise2Noise (N2N), may introduce deviations from the clinical standard in bone scans. This study proposes an improved self-supervised denoising technique to minimize discrepancies between DL-based denoising and full scan images. 
Retrospective analysis of 351 whole-body bone scan data sets was conducted. In this study, we used N2N and Noise2FullCount (N2F) denoising models, along with an interpolated version of N2N (iN2N). Denoising networks were separately trained for each reduced scan time from 5 to 50%, and also trained for mixed training datasets, which include all shortened scans. We performed quantitative analysis and clinical evaluation by nuclear medicine experts.
The denoising networks effectively generated images resembling full scans, with N2F revealing distinctive patterns for different scan times, N2N producing smooth textures with slight blurring, and iN2N closely mirroring full scan patterns. Quantitative analysis showed that denoising improved with longer input times and mixed count training outperformed fixed count training. Traditional denoising methods lagged behind DL-based denoising. N2N demonstrated limitations in long-scan images. Clinical evaluation favored N2N and iN2N in resolution, noise, blurriness, and findings, showcasing their potential for enhanced diagnostic performance in quarter-time scans.
The improved self-supervised denoising technique presented in this study offers a viable solution to enhance bone scan image quality, minimizing deviations from clinical standards. The method's effectiveness was demonstrated quantitatively and clinically, showing promise for quarter-time scans without compromising diagnostic performance. This approach holds potential for improving bone scan interpretations, aiding in more accurate clinical diagnoses.

Unveiling the reinforcement benefits of innovative textured geogrids

The smooth surface texture of the commercially available geogrids limits the shear strength mobilization at the interfaces. This study presents the design, manufacturing, and interface performance evaluation of innovative textured geogrids. Geogrids with square, triangular, and hexagonal apertures with and without inherent surface texture were manufactured through additive manufacturing (3D printing) technique, using PLA (Poly Lactic Acid) filament. The texture includes elevated pins of 3 mm height at the junctions and inherent diamond pattern of 1 mm height on the ribs. The individual and combined effects of surface texture and aperture shape on the stress–displacement relationship, dilation angle, and the thickness of shear zone are quantified using large-scale direct shear tests and Particle Image Velocimetry (PIV) analysis. Results showed that the textured geogrid with hexagonal aperture has exhibited the maximum interface coefficient of 0.96 with sand followed by the geogrids with triangular and square apertures. Irrespective of the aperture shape, provision of the surface texture resulted in an overall increase of interface shear strength by more than 13%. Further, PIV analysis revealed that the shear zone is 25% thicker for textured geogrids of different aperture shapes, suggesting higher interlocking and passive resistance offered by their textured surfaces.

Performance evaluation of indented macro synthetic polypropylene fibers in high strength self-compacting concrete (SCC)

Concrete is used worldwide as a construction material in many projects. It exhibits a brittle nature, and fibers' addition to it improves its mechanical properties. Polypropylene (PP) fibers stand out as widely employed fibers in concrete. However, conventional micro-PP fibers pose challenges due to their smooth texture, affecting bonding within concrete and their propensity to clump during mixing due to their thin and soft nature. Addressing these concerns, a novel type of PP fiber is proposed by gluing thin fibers jointly and incorporating surface indentations to enhance mechanical anchorage. This study investigates the incorporation of macro-PP fibers into high-strength concrete, examining its fresh and mechanical properties. Three different concrete strengths 40 MPa, 45 MPa, and 50 MPa, were studied with fiber content of 0–1.5% v/f. ASTM specifications were utilized to test the fresh and mechanical properties, while the RILEM specifications were adopted to test the bond of bar reinforcements in concrete. Test results indicate a decrease in workability, increased air content, and no substantial shift in fresh concrete density. Hardened concrete tests, adding macro-PP fibers, show a significant increase in splitting tensile strength, bond strength, and flexural strength with a maximum increase of 34.5%, 35%, and 100%, respectively. Concrete exhibits strain-hardening behavior with 1% and 1.5% fiber content, and the flexural toughness increases remarkably from 2.2 to 47.1. Thus, macro PP fibers can effectively improve concrete's mechanical properties and resistance against crack initiation and spread.

Harnessing AI for precision tonsillitis diagnosis: a revolutionary approach in endoscopic analysis.

Diagnosing and treating tonsillitis pose no significant challenge for otolaryngologists; however, it can increase the infection risk for healthcare professionals amidst the coronavirus pandemic. In recent years, with the advancement of artificial intelligence (AI), its application in medical imaging has also thrived. This research is to identify the optimal convolutional neural network (CNN) algorithm for accurate diagnosis of tonsillitis and early precision treatment. Semi-supervised learning with pseudo-labels used for self-training was adopted to train our CNN, with the algorithm including UNet, PSPNet, and FPN. A total of 485 pharyngoscopic images from 485 participants were included, comprising healthy individuals (133 cases), patients with the common cold (295 cases), and patients with tonsillitis (57 cases). Both color and texture features from 485 images are extracted for analysis. UNet outperformed PSPNet and FPN in accurately segmenting oropharyngeal anatomy automatically, with average Dice coefficient of 97.74% and a pixel accuracy of 98.12%, making it suitable for enhancing the diagnosis of tonsillitis. The normal tonsils generally have more uniform and smooth textures and have pinkish color, similar to the surrounding mucosal tissues, while tonsillitis, particularly the antibiotic-required type, shows white or yellowish pus-filled spots or patches, and shows more granular or lumpy texture in contrast, indicating inflammation and changes in tissue structure. After training with 485 cases, our algorithm with UNet achieved accuracy rates of 93.75%, 97.1%, and 91.67% in differentiating the three tonsil groups, demonstrating excellent results. Our research highlights the potential of using UNet for fully automated semantic segmentation of oropharyngeal structures, which aids in subsequent feature extraction, machine learning, and enables accurate AI diagnosis of tonsillitis. This innovation shows promise for enhancing both the accuracy and speed of tonsillitis assessments.

Effect of carboxymethyl cellulose incorporation to gelatin‐sunflower oil bigel on the physicochemical and structural properties

AbstractBigels are innovative and appealing heterogeneous matrices composed of two structured‐gel (hydrogel and oleogel) phases, which suitable for the entrapment of both hydrophilic and lipophilic active agents. As structuring the bigel phases using convenient materials can enhance the main characteristics, this study aimed to develop bigel system based on a hybrid hydrogel consisting of gelatin and carboxymethylcellulose (CMC). The impact of incorporating various concentrations of CMC (0, 0.5, 1, 2, and 3% w/w) into gelatin‐based hydrogel at a constant organogel/hydrogel ratio of 60:40 was investigated on bigel properties. The integration of gelatin and CMC significantly affected the solvent holding capacity (SHC), microstructure, rheology, thermal, and textural properties. The results showed that bigel samples containing gelatin‐CMC had lower SHC compared to gelatin‐based samples. The integration of CMC to bigel formulation resulted in a significant decrease in hardness, cohesiveness, and adhesiveness also smooth texture. Differential scanning calorimeter (DSC) analysis of the bigels showed a descending trend in melting point from 99.07 to 98.60°C for bigel samples as the CMC concentration increased from 0% to 2%. This was followed by an increase in melting temperature (100.95°C) in the bigel containing 3% CMC. Particle size distribution data indicated that the droplet sizes of the bigels increased with the incorporation of CMC into the hydrogel phase, without displaying a distinct concentration‐dependent trend. The rheological characteristics of strain sweep, frequency sweep, and loss factor affected by gelatin/CMC concentration. Overall obtained results highlight that CMC incorporation to gelatin plays a crucial role in bigel offering different textural, rheological and thermal properties. So that carefully selection and optimization of gelatin and CMC concentrations in hydrogel phase are essential for tailoring the mechanical strength and stability of bigels for various applications such as drug delivery, cosmetic, and food industries. Regarding the desired properties of CMC, it could be recommend to use by combination with gelatin to create a structure–function aimed bigels.

Multifunctional Sericin-Chitosan-Aloe Vera Composite Film for Food Packaging

Abstract In recent years, the demand for innovative, sustainable, and efficient food packaging solutions has surged in response to growing concerns about environmental impact, food safety, and quality preservation. A sericin-based polymer composite film with multifunctional properties shows promise as an alternative for enhancing food packaging. In this study, sericin-based composite films were prepared by incorporating Aloe vera gel, chitosan, and glycerol into a sericin solution (1.5 % w/v) through facile homogenisation at 70 °C, followed by casting and subsequent drying on a glass platform. The resulting dried film exhibited uniformity, a smooth texture, and successful integration of the composite components. The film demonstrated a moisture content of 21.02 % and a porosity of 3.56 %, with a thickness of (62.1 ± 2.3) µm. It exhibited moderate transparency with reasonable water vapour permeability. Notably, the DPPH scavenging results indicated that the film has a potent antioxidant capacity with an efficacy rate of 99.1 %, supported further by a phenolic content of 11.5 mg GAE per gram of film. Controlled solute migration of components from the composite films was observed, particularly under acidic conditions. Importantly, toxicity evaluation on A549 cells revealed no adverse effects, even at higher concentrations. Due to its consistent film-forming ability, antioxidant potency, controlled migration, and safe nature, the developed sericin polymer-based film could be an effective alternative for food packaging sensitive foods, maintaining oxidative stability, reducing moisture loss, improving quality, and extending shelf life.

Tailoring magnetic properties of novel (La0.25Nd0.25Sm0.25Gd0.25)1-xHoxMnO3 high-entropy perovskite ceramics by Ho doping

High-entropy perovskite ceramics (HEPCs) with equal atomic ratios have recently emerged as a highly promising class of materials due to their unique magnetic properties. However, the crystal structure, microstructure and magnetic properties of unequal atomic ratios HEPCs have yet to be fully investigated. In this paper, single-phase HEPCs (La0.25Nd0.25Sm0.25Gd0.25)1-xHoxMnO3 ((LNSG)1-xHxMO) have been synthesized using solid-state reactions. The effect of Ho element content (x = 0.25, 0.3, 0.35 and 0.4) on the structure and magnetic properties was systematically investigated. All samples exhibit an orthorhombic perovskite structure with a Pbnm space group and show obvious crystallization characteristics after sintering at 1250 °C for 16 h (LNSG)1-xHxMO HEPCs display a smooth surface texture and distinct grain boundaries, as well as significant hysteresis effects at T = 5 K. The spin-orbit interaction and magnetic anisotropy between Ho and Mn ions increase with the increase of Ho content, which increases the saturation magnetization (Ms) of HEPCs. (LNSG)0.6H0.4MO exhibits the lowest magnetic hysteresis losses among the considered samples, attributed to its highest Ms (50.95 emu/g) and the lowest coercivity Hc (0.6 kOe). These characteristics endow it with a potential application in magnetic storage devices.

Development and characterization of 3D printed fish gelatin and vegetable blends as nutritious meal for dysphagic patients

Dysphagia, increasingly prevalent among the aging population, poses significant nutritional challenges. 3D printing technology offers an innovative solution by creating visually appealing and appetizing dysphagia diets, offering new avenues for enhancing the dining experience of individuals with swallowing difficulties. This study explores the feasibility of using 3D printing to produce nutritionally dense meals for individuals with dysphagia. Techniques like SEM and FTIR were employed to examine ingredient interactions. Rheological properties and printing behavior were analyzed, revealing that xanthan gum (XG) as a thickener increases yield stress, elastic modulus (G′), and apparent viscosities of the ink compositions. Modest additions of XG (0.23% and 0.44%) improved the microstructure and mechanical properties, while higher concentrations (XG-0.77%) caused phase separation and reduced mechanical strength. The 3D printed products were evaluated according to IDDSI guidelines and sensory tests. XG-0.44% samples showed precise printing, excellent self-support, smooth textures, and favorable sensory evaluations, qualifying as level 4-pureed/extremely thick dysphagia diets. This study highlights the potential of 3D printing technology in creating nutritious and appealing meals for individuals with dysphagia.

Reviving the balm of Gilead: A contemporary formulation inspired by historical wisdom

Background and aims: The balm of Gilead, steeped in cultural significance, remains enigmatic due to its undefined composition and preparation methods. This study aims to recreate a formulation inspired by this elusive balm, combining historical insights with modern botanical knowledge. Methods: The study employed Populus balsamifera seeds infused with organic olive oil, mirroring historical practices. Essential oils—myrrh, frankincense, and cedar—were selected. Evaluation encompassed appearance, texture, aroma, and pH alignment with historical context and dermatological compatibility. Results: The formulated balm exhibited a smooth texture, earthy aroma, and a pH of 5.5, akin to skin’s natural acidity. These attributes echoed historical practices and holistic approaches. Conclusion: While the formulation mirrors historical attributes, challenges persist due to the genuine balm’s undefined composition. The study highlights the potential of employing Populus balsamifera due to limitations. Future directions include chemical analyses and clinical studies to validate therapeutic potential, bridging historical wisdom with contemporary science.

Pembuatan Minuman Kurma Rempah Instan Berbahan Dasar Kurma Kering dan Serbuk Rempah

This research is an experiment in making spice powder and dried dates as a product innovation in instant drinks. This research aims to find out; 1) data on product sensory test results with the criteria of color, aroma, texture, taste, viscosity and preference; 2) the antioxidant content, carbohydrates, calories, fiber and water content are carried out in laboratory tests; and 3)selling price per package. This research is an experimental study with a factor pattern comparing the amount of dried dates and spice powder with 3 treatments, namely (15g:10g), (15g:15g), and (15g:20g). Data collection was carried out using the observation method through sensory tests with the data analysis method of the single ANOVA test and the Duncan follow-up test. The research results show; 1)spice powder with the addition of dried dates produces a product with sensory properties, cream color, sharp spice aroma, smooth texture. Meanwhile, the brewed drink produces sensory characteristics of a dark brown color, sharp spice aroma, soft date texture, sweet taste (taste of spices and dates), viscosity of the liquid date spice drink. The product was well received by the panelists, namely a ratio of 15 grams of spices; 20 grams of dried dates; 2)based on the results of the sensory test, it shows that the sample in the ratio of 15 grams; 20 grams of brewed drink contains carbohydrates; 26.91%, fiber; 1.10%, antioxidant; 98.62/100g, calories; 124.80kcal/100ml%. While powder contains carbohydrates; 23.10%, fiber; 8.01%, antioxidant; 102.10/100g, calories; 241.5080kcal/100g, water; 4.18%; and 3)the selling price of spice powder with the addition of dried dates is known to be IDR 9,000 per 35 gram sachet.

Contributing factors for textural characteristics of Serrano Artisanal Cheese: An instrumental approach

Serrano Artisanal Cheese (Queijo Artesanal Serrano or QAS) is a Protected Designation of Origin cheese made from raw milk of rustic cows in the Campos de Cima da Serra region in South of Brazil. It has naturally hay yellow coat, smooth texture, and slightly acidic and piquant flavor. Until recently, such products were required to ripen for at least 60 days before sale, but current regulations allow for fresher products to be marketed. This is advantageous to consumers who prefer cheese that is softer and melts, but poses the challenge of identifying how shorter ripening periods affect characteristic traits of QAS and desirable textural and viscoelastic qualities. To this end, this work investigated the changes in gross composition, fatty acids profile, color, texture, and viscoelastic behavior in summer and winter samples from seven farms at 15, 30, 45, and/or 60 days of ripening. Through Principal Component Analysis (PCA), it was possible to conclude that content and proportion of saturated, monounsaturated, and polyunsaturated fatty acids are closely associated with the producer. Color analysis shows a distinctive relationship between the Yellowness Index and the Saturated Fatty Acids content. Additionally, P, Ca, and Mg are good predictors for QAS texture profile. PCA indicated crossover temperatures closely correlated to Long Chain Fatty Acids. This proportion can be affected by nutrition and heritability, but results for fatty acids of de novo synthesis suggest the latter. Most (17 out of 23) samples showed meltability, reaching elastic to viscous crossover at temperatures below 90 °C. Four out of the 6 samples that did not were ripened for 60 days. This suggests that ripening periods shorter than 60 days would be more suitable to sustain such property.

Spatial-frequency gradient fusion based model augmentation for high transferability adversarial attack

In recent years, deep learning has gained widespread application across diverse fields, including image classification and machine translation. Nevertheless, the emergence of adversarial examples has revealed a vulnerability of deep learning techniques to potential attacks. Despite the introduction of diverse adversarial attack methods, they are still constrained by certain limitations. Specifically, global perturbations are easily discernible by humans, resulting in poor imperceptibility. Additionally, current methods encounter limited transferability due to their reliance on attacking specific models. To address these challenges, this paper proposed a spatial-frequency gradient fusion based model augmentation for adversarial attack. First, we utilize a Gaussian convolution kernel to pinpoint regions in images that exhibit significant pixel variation, aiming to generate locally imperceptible perturbations undetectable by humans. These areas, which we consider as complex texture regions, are ideal for adding perturbations. Then, we design a perceptual similarity constraint to regulate the generation of perturbations in smooth texture regions. Subsequently, to further enhance the transferability of our method, we propose a spatial-frequency gradient fusion based model augmentation, applying random spectral transformation to shift into the frequency domain for narrowing the differences between models. Additionally, we design complex region scaling transformations in the spatial domain, aimed at capturing common features shared across models. Finally, we integrate the gradients from both the spatial and frequency domains, leveraging the strengths of both to empower attack models in effectively simulating the target model. Extensive experiments conducted on ImageNet and CIFAR-10 datasets have shown that our method attains a remarkable black-box attack success rate of up to 93.1%, with a perceptual loss reduction of approximately 8.39%, while also exhibiting stronger robustness.

An investigation into the sensory properties of luffa (Luffa cylindrica (L.)) seeds and a comparison to other seeds (flax, sunflower, chia, and hemp)

Consumers are interested in new sustainable ingredients but are unwilling to accept undesirable sensory properties in their food products. Luffa (Luffa cylindrica) is mainly harvested and processed for its fibrous network, which is used as an exfoliator, while its seeds are usually discarded. However, the seeds have been found to have various nutritional benefits. As such, this study investigated the sensory properties of luffa seed powder added to yogurt and compared it to other seed powder (flax, sunflower, chia, and hemp). Consumers (n = 107) evaluated their liking of the different seeds added to yogurt using hedonic scales and the sensory properties using check-all-that-apply (CATA). The luffa seeds when mixed with yogurt were associated with off-colour, off-flavour, metallic, strong flavour, bitter, salty, earthy and decreased consumer liking. The flax and sunflower seeds were found to be sweet, nutty, cooked, mild flavour, and to have a smooth texture. The overall liking scores for the flax and sunflower seed samples were significantly higher than the luffa and hemp samples. Future studies should investigate different drying and roasting treatments to improve the sensory properties of the luffa seeds.

Sustainable hybrid snack product: impact of dual fortification with Gracillaria seaweed and pressure‐cooked milkfish broth by‐products on nutritive, physical, texture, and sensory properties

SummaryThe liquid by‐products obtained from the fisheries industry are usually discarded after primary processing. In this study, by‐products of pressure‐cooked milkfish broth were utilised and combined with Gracilaria sp. to create sustainable seaweed stick snacks. By utilising the by‐products of liquid waste from pressurised milkfish processing, combined with the addition of Gracilaria seaweed in snack development, it is expected to obtain a snack products with increased protein and fibre level. This endeavour contributes to the achievement of the Sustainable Development Goals (SDGs), particularly in promoting good health and well‐being, as well as responsible consumption and production. Comprehensive analyses were performed, covering proximate composition, dietary fibre, functional group, thermal properties, colour, microstructure, pore size, viscosity, texture, and sensory evaluation through hedonic testing and check‐all‐that‐apply sensory (CATA) profiling. The FTIR results showed that the inclusion of seaweed and fish broth was recognised and presented in the specific characteristic bands, especially the stretching band in the polysaccharide fingerprint region, and with protein vibration bands blending with the inclusion of broth. The seaweed had an impact on the dough viscosity and product's texture, increasing the firmness, and the amino acids in the broth enhanced the taste of the resulting snack, positively influencing the panellists' preferences. The smoothness, moistness, roughness, and overall texture attributes of the snack were altered by the combination of seaweed and broth additions. According to the sensory, physical properties, and nutrient results, the optimal snack formulations included the addition of 36% seaweed and 4% broth (S36B4). The prominent sensory attributes of the product were also described in the CATA sensory evaluation. Additionally, the inclusion of Gracilaria sp. increased the dietary fibre content, while milkfish broth contributed to higher levels of amino acids, improving the nutritional profile of the snacks. Therefore, this study promoting a new source of protein could be synergistically combined with marine plant‐based fibre to produce hybrid nutrient‐dense snack products, addressing the growing demand for sustainable food trends.

Synthesis of composite films using polymer blends of chitosan and cellulose nanocrystals from marine origin

Thin films reinforced with chitosan and cellulose nanocrystals (CNC) were produced using the casting process. In this study, the impact of plasticisers and sizing agents such as glycerol and polyvinyl alcohol (PVA) respectively on morphological, structural, thermal, and mechanical properties was investigated. The results showed the blends of CNC/PVA/glycerol gave better results when compared to films produced by blends of chitosan/PVA/glycerol films and chitosan/CNC/PVA/glycerol films. The UV spectroscopy showed 65% transmittance for chitosan/PVA/glycerol films, while the film of CNC/PVA/glycerol showed transmittance of 40%. The transmittance of chitosan/CNC/PVA/glycerol showed 75%. The films formed by the combination of CNC/PVA/glycerol showed better stress/strain properties than other films. The films of all combinations showed good thermal stability between the range of 350 and 450 °C. The morphological study using SEM revealed smooth texture for all the films. The study suggests that the films produced may be used for the food packaging applications due to its thermal stability and stress/strain properties.

Yield and morphological characteristics of cloves from Semarang plantation, Indonesia

Abstract Cloves, originating from Indonesia’s Moluccas Islands, have spread across various regions over time. Semarang, Central Java, is a notable clove production center, showcasing distinct advantages. Despite originating in the 1980s, Semarang’s clove production remains robust, boasting longevity and high yields. This study focuses on Semarang’s clove plantation, which belongs to the Samyo Rahayu Farmers Group in Gebugan Village, Bergas. The research aimed to evaluate clove yield and morphological traits. The methodology involved selecting high-yield blocks followed by the selection of mother trees. Morphological characteristics like canopy shape, stem dimensions, leaf attributes, and inflorescence traits were examined. Additionally, GC-MS analysis identified oil chemical components. Findings revealed an average plant height of 11.72 m and trunk circumference of 115.55 cm. Canopy shape primarily exhibited a cylindrical form with 1-3 main branches. Leaves displayed green, glossy, and smooth textures upon maturity, transitioning from reddish to bright red in their young shoots, with petiole length of 2.17cm, leaf length of 10.96 cm, and leaf width of 4.39 cm and ratio 2.5. Inflorescences followed a short type, with pink to red mature flower tubes, rounded or slightly pointed corollas, and distinctive red corollas – characteristics typical of the Zanzibar type. Inflorescences were characterized by short arrangements, with an average of 12-20 flower buds per inflorescence. There were tree-to-tree fresh flower yield fluctuations between 40 to 100 kg. Dried clove bud with water content 5.73-6.82 % contained oil 14.67 – 17.96 %. Essential oil compounds analysis indicated the presence of 15-20 chemical components, with eugenol constituting over 70%, signifying its primary compound. This population may be recommended as genetic material for breeding high-yielding cloves.