Color Stability Research Articles

The color stability of artificial white spot lesions treated with resin infiltration after exposure to staining beverages

BackgroundTo evaluate the effect of staining beverages on the color-changing of resin-infiltrated artificial white spot lesions (WSLs).MethodsThirty-five artificial WSLs were created by pH cycling on flat bovine teeth specimens. The WSLs were treated with resin infiltration and were divided into five groups based on staining beverages: artificial saliva, coffee, wine, green tea, and Coca-Cola. These specimens were subjected to a 28-day exposure to the respective beverages. Color stability was assessed using a spectrophotometer at different time points: baseline, after 7, 14, 21, and 28 days of exposure, and repolishing. The color difference (∆E) between each time point and the baseline was calculated. Statistical analysis was performed using two-way measures ANOVA with a significance level of p = 0.05.ResultsAll resin-infiltrated specimens exposed to staining beverages for 7 days exhibited more significant color changes than those exposed to artificial saliva. The color change patterns varied based on the type of beverage. The color alterations intensified with extended immersion in the wine and Coca-Cola groups, while there were no significant differences in the color of specimens after 28 days of immersion in the coffee and green tea groups. However, after cleaning with pumice powder, all specimens showed significantly reduced color changes compared to those observed after 28 days of immersion, except those immersed in coffee.ConclusionsExposure of resin-infiltrated bovine tooth specimens to staining beverages resulted in a significant color alteration as the immersion time increased. However, the staining effect could be minimized by cleaning with pumice powder, except for the coffee group.Clinical relevanceAfter resin infiltration treatment, patients should be advised to minimize the consumption of colored beverages to prevent staining that could impact esthetic appearance.

Experimental investigation of high-speed WDM-visible light communication using blue, green, and red InGaN µLEDs.

Micro-light-emitting diodes (µLEDs) hold significant promise for applications in displays and visible light communication (VLC). This study substantiates the viability of a wavelength division multiplexing (WDM)-VLC system using InGaN blue, green, and red µLED devices. The devices exhibited notable color stability and high modulation bandwidth due to the weakly polarized electric field in the blue and green semipolar devices and the stress-optimized structure in the red device. The aggregated data rate reached 11.14 Gbps. Moreover, the blue, green, and red InGaN µLEDs exhibited a wide color gamut, encompassing 119.4% of the NTSC and 89.2% of the Rec. 2020 standards, affirming the potential of blue, green, and red InGaN µLEDs for applications in full-color display and WDM-VLC systems.

Are physical and mechanical properties of 3D resins dependent on the manufacturing method?

This research analyzed the effect of the manufacturing method on the flexural strength and color stability of 3D-printed resins used for producing indirect restorations. For this, two dental restorative biocompatible resin materials, OnX (OnX, SprintRay) and CB (Crown and Bridge, Dentca), were divided into 2 groups according with manufacturing method (printed with a Pro95 3D printer - SprintRay; and not printed, with samples obtained with the fluid resin being poured on PVS molds for further light activation in the post-curing process), and subdivided into 2 groups according to the post-curing method: VG (Valo Grand, Ultradent Products) for 120s and PC (Procure 2, SprintRay). Bar-shaped samples were used to evaluate the flexural strength 24h after storage in distilled water at 37°C using a universal testing machine. Disk-shaped samples were used to evaluate the color stability with a spectrophotometer at baseline, after 1-7days in dark dry storage at 37°C, and after 1day of artificial aging in water at 60°C. Data were evaluated using 3-way ANOVA (flexural strength) and 4-way repeated measures ANOVA (color stability), followed by the Tukey's HSD test (α = .05). Flexural strength showed significant results for resin (p < .001), while manufacturing and post-curing methods were not significant (p > .05). The interaction effects between resin and manufacturing method (p = .978), and between resin, manufacturing method and post-curing method (p = .659) were not significant. In general, OnX showed higher flexural strength values than CB, regardless of manufacturing method or post-curing protocol. Color stability results showed significant results for resin (p < .001), time (p < .001), resin and time (p = .029), and resin and curing method (p < .001), but no differences considering resin and manufacturing mode (p = .87), or resin, manufacturing method and curing method (p = .35). In general, OnX showed a higher color change than CB, longer storage times resulted in increased color change for both materials, and CB cured with VG showed lower color alteration than CB cured with PC2. The manufacturing method (3D printed or not 3D printed) does not seem to influence the flexural strength and color stability of 3D printed resins. This may indicate that, at least from a physical-mechanical perspective, the final properties of the material are mainly dependent on the post-curing process.

Sensitive dual-channel lateral flow immunoassay tagged with high brightness latex microsphere for simultaneous detection of respiratory viral antigens

Respiratory infectious diseases pose a serious threat to human health worldwide. Timely diagnosis is crucial for effective clinical management and infection control. Herein, we developed a dual-channel lateral flow immunoassay (DC-LFIA) for simultaneous sensitive detection of influenza A virus (IAV) and respiratory syncytial virus (RSV) nucleoprotein (NP) antigens. The high brightness latex microspheres (HB-LMs) exhibiting typical absorption peak at 540 nm with uniform size and excellent optical stability, were prepared by a simple surfactant-free emulsion polymerization by mixing Sudan red, which overcame the complexity and color instability met for traditional synthesis methods. After affinity evaluation, two antibody pairs have good affinity for IAV NP and RSV NP were separately identified. Then, combining antibody pairs as probes and HB-LMs as based signal tag, a DC-LFIA was constructed, by which the visual limit of detection is 25 pg/mL, 100 pg/mL for IAV NP and RSV NP, respectively, 10-fold more sensitive than gold nanoparticles based LFIA. The calculated limit of detection (S/N=3) of IAV NP and RSV NP was improved 22.8- and19.5-fold, respectively, in comparison with gold nanoparticles based LFIA. Additionally, the developed sensor shows excellent specificity and reproducibility. Furthermore, the as-proposed method was validated through the analysis of clinical samples, in good agreement with commercial colloidal gold kits. Thus, the developed DC-LFIA has great potential for clinical application in the multiplex detection of respiratory viral antigens.

Color Stability of Various Orthodontic Clear Aligner Systems after Submersion in Different Staining Beverages.

This study aimed to compare the color changes in two different orthodontic clear aligner systems after submersion in various beverages for 14 days. The tested aligner systems were Taglus Premium made of polyethylene terephthalate glycol (the TAG group) and CA® Prodin+ made of a transparent copolyester and a thermoplastic elastomer (the PRO group). A total of 56 samples were firstly divided into two groups according to the tested system-TAG and PRO. Each group was subsequently divided in four subgroups according to immersion solution: A-artificial saliva, B-cola, C-coffee, D-red wine. Color measurements were performed on Days 1, 7 and 14 using a portable colorimeter and the CIE L*a*b* system. The obtained results showed significant color changes in both materials when exposed to coffee and red wine (p > 0.05). Samples in the PRO group showed a greater susceptibility to discoloration (higher ΔE values) when compared to the TAG group after submersion in cola (p = 0.025), coffee (p = 0.005) and red wine (p = 0.041) solutions. Statistical analysis revealed that all of the color parameters ΔL*, Δa*, Δb* and ΔE of both tested materials were affected by submersion in coffee solution for 14 days. In conclusion, the CA® Pro+ aligner system is more prone to staining compared to the Taglus material after submersion for 14 days in cola, coffee and red wine solutions. Submersion for 14 days in coffee solution alters all of the color parameters (ΔL, Δa, Δb and ΔE) of both tested aligner materials.

Influence of different storage atmospheres in packaging on color stability of beef.

The influence of storage atmosphere on the color development and myoglobin (Mb) redox state of beef was investigated. Beef samples were packaged in 6 different atmospheres including different degrees of vacuum, levels of oxygen, nitrogen, and a mixture with 20% CO2 and stored at 2°C for 14days. Over this time, color and reflection of the packaged samples were measured. The used method allows quick, easy, and non-invasive measurement of the packaged samples, without using time consuming chemical assays. The method could be implemented in beef production lines, with potential for automatization. The data was used to illustrate the L*a*b* values for insights regarding qualitative color changes. Quantitative color changes were analyzed by calculation of color difference ΔE2000. Additionally, the relative levels of the deoxymyoglobin (DMb), oxymyoglobin (OMb) and metmyoglobin (MMb) were calculated from reflection spectra. The most important findings are: there is a strong correlation (rsp=0.80 to 0.99 with one exception at rsp=0.69 (high vacuum), p≤0.05) between a* values and relative OMb levels. Storage atmospheres containing high oxygen concentrations lead to an attractive meat color, but a decreased overall color and Mb stability (ΔE=5.02 (synthetic air) and ΔE=2.23 (high oxygen) after 14 days of storage). Vacuum packaged samples are most stable in regards of color and Mb stability (ΔE=1.79 (high vacuum) and ΔE=1.63 (low vacuum) after 14 days of storage), but lack in the vibrant red color desired for sale. The experiments showed that color measurement can be a fast, non-invasive marker for meat quality. PRACTICAL APPLICATION: In this research article, six different storage atmospheres are compared regarding their influence on color stability and color quality of beef during storage in packaging. The results suggest which atmospheres to use in various sales-related scenarios. The method described can easily be applied in the meat industry to quickly monitor changes during storage and wet-aging without damaging the meat or opening the meat packages.

The potential of using curcumin in dairy and milk-based products-A review.

This review examines the potential of curcumin as a technological and functional food additive in dairy and milk-based products. The advantages of incorporating curcumin in these products include its antimicrobial properties, support for the activity of lactic acid bacteria, improvement in sensory characteristics, and shelf-life extension. Curcumin notably enhances antioxidant activity and acts as a natural preservative in cheese, cheese-like products, and butter. In ice cream and dairy desserts, curcumin contributes to attractive color formation and offers functional benefits such as antioxidant activity, photostability, and increased nutritional value. However, the use of turmeric extract, a common source of curcumin, presents challenges including low bioavailability, color instability, and the formation of insoluble precipitates. The application of specialized curcumin formulations with enhanced water dispersion, purity, and bioavailability can mitigate these issues, improve the product's technological properties, and ensure compliance with local regulations. This review highlights the importance of continued research and development to optimize the use of curcumin in dairy and milk-based products, offering valuable insights for scientists and food industry professionals.

Tailor-made packaging strategies of fresh pork belly with different fat content: Enhancing shelf life while minimizing environmental impact

Pork belly is a meat cut valued for its rich flavour and texture, attributed to its high fat content, which also makes it susceptible to oxidation. Therefore, meat producers and processors must carefully select packaging options to maximise shelf life while meeting consumer preferences. This study aimed to develop customised packaging strategies for sliced pork belly with varying fat content to extend shelf life while minimizing environmental impact. The research compared three packaging solutions: modified atmosphere packaging (MAP1: 70:30% O2:CO2, MAP2: 30:40:30% O2:CO2:N2) and vacuum skin packaging (VSP) for pork bellies with low (LF: 16.07 ± 1.87%), medium (MF: 37.39 ± 4.41%), and high fat content (HF: 57.57 ± 2.36%). Samples packaged in VSP exhibited the longest shelf life (13–14 days) with lower purge and reduced fat and colour oxidation compared to MAP-packaged samples for all studied belly types. Nonetheless, the impact of MAP on shelf life depended on the belly type. HF bellies, with lower proportions of unsaturated fatty acids, showed less purge, and greater colour and fat stability, resulting in a longer shelf life compared to LF and MF bellies. LF and MF bellies in MAP2 showed the shortest shelf life (around 6 days), followed by LF and MF in MAP1 (around 7–8 days). Life Cycle Assessment indicated VSP generally as the most environmentally favourable option for LF and MF bellies, whereas for HF bellies, the choice among the three packaging solutions depended on the specific impact category under consideration.

White Organic Light-Emitting Diodes with External Quantum Efficiency of 20.77% at 10000cdm-2 and Ultra-High Color Stability by Controlling Exciton Distribution.

Although brightness and efficiency have been continually improved, the inability to achieve superior efficiency, color stability, and low-efficiency roll-off simultaneously in white organic light-emitting diodes (OLEDs) remains a knotty problem restricting the commercial application. In this paper, emission balance for two different horizontal orientation emitting molecules is maintained by using hole transport materials and bipolar host materials to control carriers' recombination and exciton diffusion. Impressively, the obtained devices exhibit extremely stable white emission with small chromaticity coordinates variation of (0.0023, 0.0078) over a wide brightness range from 1000 to 50000cdm-2. Meanwhile, the optimal white OLED realizes the power efficiency, current efficiency, and external quantum efficiency up to 70.68lmW-1, 85.53cdA-1, and 24.33%, respectively at the practical brightness of 1000cdm-2. Owing to reduced heterogeneous interfaces and broadening recombination region, this device exhibits a high EQE over 20% under high luminance of 10000cdm-2, demonstrating slight efficiency roll-off. The operating mechanism of the device is analyzed by versatile experimental and theoretical evidences, which concludes precise manipulation of charges and excitons is the key points to achieve these excellent performances. This work provides an effective strategy for the design of high-performance white OLEDs.

Packaging and pH Effects on Meat Discoloration through Electrochemistry

Myoglobin is the sarcoplasmic heme protein that determines the color of the meat. The oxidation state of myoglobin results in different forms of myoglobin, such as deoxy-, oxy-, and metmyoglobin. As the deviation from the bright red color of beef affects consumers' purchase decisions, meat packaging is done to retain the meat color and delay spoilage. In these studies, UV-spectrophotometric analysis is combined with the electrochemical method. Meat packaged under different conditions was considered. Two packaging conditions, vacuum and polyvinyl chloride, were compared with the normal unpackaged sarcoplasmic beef sample. Electrochemical regions of both positive and negative potential were diagnosed for sensory peaks where the data of vacuum packaging implied more color stability. To assess the effect of pH on meat discoloration, pH conditions of the physiological state (pH 7.4) and post-mortem meat (pH 5.6) were mainly considered. The rate of meat discoloration was higher at pH 5.6 than at pH 7.4. Electrochemical insights with regard to various packaging effects on meat discoloration will be discussed further.

Metabolomic analysis combined with machine learning algorithms enables the evaluation of postharvest pecan color stability

Nut kernel color is a crucial quality indicator affecting the consumers first impression of the product. While growing evidence suggests that plant phenolics and their derivatives are linked to nut kernel color, the compounds (biomarkers) responsible for kernel color stability during storage remain elusive. Here, pathway-based metabolomics with machine learning algorithms were employed to identify key metabolites of postharvest pecan color stability. Metabolites in phenylpropanoid, flavonoid, and anthocyanin biosynthetic pathways were analyzed in the testa of nine pecan cultivars using liquid chromatography–mass spectrometry. With color measurements, different machine learning models were compared to find relevant biomarkers of pecan color phenotypes. Results revealed potential marker compounds that included flavonoid precursors and anthocyanidins as well as anthocyanins (e.g., peonidin, delphinidin-3-O-glucoside). Our findings provide a foundation for future research in the area, and will help select genes/proteins for the breeding of pecans with stable and desirable kernel color.

The Metabolomic Profiling of the Flavonoid Compounds in Red Wine Grapes and the Impact of Training Systems in the Southern Subtropical Region of China.

Flavonoids play an important role in forming wine grapes and wine quality characteristics. The flavonoids of three winter red wine grapes, Yeniang No. 2 (YN2), Marselan (Mar), and Guipu No. 6 (GP6), were analyzed by ultra-high-performance liquid chromatography-triple quadrupole mass spectrometry (UPLC-QQQ-MS). Furthermore, the flavonoids in GP6 grapevines using two types of training systems, namely, trellis (T) and espaliers (E), were also compared in this study. Overall, 196 flavonoid metabolites, including 96 flavones, 38 flavonols, 19 flavanones, 18 polyphenols, 15 anthocyanins, 7 isoflavones, and 3 proanthocyanidins, were identified. The flavonoid profiles were remarkably different among these three grape varieties, while they did not change much in the GP6 managed on trellis and espaliers. Grape varieties with different genetic backgrounds have their own unique flavonoid profiles. Compared with Mar-T, isoflavones and flavonols presented higher contents in GP6-T and YN2-T, which mainly contain glycitein, genistin, calycosin, kaempferide, isotrifoliin, and ayanin. The anthocyanin content was significantly higher in YN2-T than in the other two varieties. YN2 and GP6-T present a more stable color, with significantly more acetylated diglucosides and methylated anthocyanins in YN2-T and GP6-T than in Mar-T. Notably, GP6 had more varied flavonoids and the better characteristics to its flavonoid profile out of these three varieties, due to it containing a higher number of anthocyanins, flavone, and flavonols and the greatest number of different flavonoid metabolites (DFMs), with higher contents than YN2 and Mar. Compared with the trellis training system, the espaliers training system increased the content of flavonoids detected in GP6 grape berries; however, the composition of flavonoids strictly depends on the grape variety.

Effect of hydrogen peroxide versus charcoal-based whitening mouthwashes on color, surface roughness, and color stability of enamel

BackgroundPatients tend to favor the whitening mouthwashes as they are easily applied and affordable. This study aimed to evaluate the effect of hydrogen peroxide versus charcoal-based whitening mouthwashes on color, surface roughness, and color stability of enamel. In the current study, the whitening mouthwashes used have the ability to stop future stains due to their white seal technology.MethodsA total of 21 permanent central incisor teeth extracted for periodontal reasons were used in the present study. Teeth roots were sectioned and crowns were mounted in self-cured acrylic resin blocks. The specimens were randomly divided into three groups (n = 7) according to the tested whitening mouthwash: Control group ‟ DW” (Distilled water), ‟OW” group: Peroxide-based mouthwash (Colgate Optic White) and ‟CP” group: Charcoal-based mouthwash (Colgate® Plax Charcoal). Regarding ‟OW” and ‟CP” groups, the specimens were immersed in 20 ml of the tested mouthwash in each corresponding group for 1 min twice daily (morning and evening) for a total of 12 uninterrupted weeks. Color change was assessed using VITA Easyshade spectrophotometer and surface roughness (Ra) was measured using a white light interferometer. The specimens were stained using black tea solution and color was measured after 24 h of immersion for assessment of color stability.ResultsColor change results revealed that both whitening mouthwashes were able to restore color comparable to the control group with no significant difference between them. Regarding surface roughness, the control group showed the highest mean Ra value, followed by ‟OW” group while ‟CP” group showed the lowest mean Ra value. While color stability after staining, the control group showed a significantly higher value than the ‟CP” and ‟OW” groups.ConclusionHydrogen peroxide and charcoal-based whitening mouthwashes improve the color of enamel with no adverse effect on the surface roughness. Both whitening mouthwashes were beneficial to maintain the color after staining and prevent future enamel stains.

Effect of Common Staining Beverages on Color Stability of Polymer-infiltrated Ceramics and Extra Translucent Zirconia: An In Vitro Study.

The current study aims to assess the color change of polymer-infiltrated ceramic Vita Enamic (VE) and extra translucent multilayer zirconia (XTML) after being immersed in different types of beverages, which are coffee, tea, and cola in comparison to distilled water as control. A total of 80 rectangular-shaped specimens were prepared with fixed dimensions (14 × 12 × 0.5 mm) and then were divided into two groups (n = 40) according to ceramic material (VE, XTML). Specimens were sliced as each slice measures about 0.5 mm thick. Each group specimens were divided into four subgroups (n = 10) based on the immersion solutions in which specimens were stored (water, coffee, tea, and cola) for 28 days. The color parameters (L-a-b) of the specimens were recorded before immersion and at the end of the 7th (T1), 14th (T2), 21st (T3) and 28th (T4) days after immersion. Color measurements were statistically analyzed with a significance threshold of p < 0.05. There was a significant difference in color change between VE and XTML in all periods of tea and coffee immersion subgroups and in T3 and T4 in cola immersion subgroups (p < 0.001). Vita Enamic showed the highest differences in ΔE through all storage periods after 28 days of tea immersion (ΔE of VE= 8.06 ± 1.04). Extra translucent multilayer zirconia showed the highest differences in ΔE through all storage periods after 28 days of tea immersion (ΔE of XTML = 3.0 ± 0.33). Commonly consumed staining beverages influenced the color stability of the polymer-infiltrated ceramics more than extra translucent zirconia ceramics. This study may provide guidance for clinicians to select the appropriate ceramic restorative material with high color stability and low tendency for color change by common staining beverages to achieve long-lasting esthetic results for the patients. How to cite this article: Abdelhafez MHA, Abu-Eittah MRH. Effect of Common Staining Beverages on Color Stability of Polymer-infiltrated Ceramics and Extra Translucent Zirconia: An In Vitro Study. J Contemp Dent Pract 2024;25(5):411-416.

In Situ Electrochemical Interfacial Polymerization for Covalent Organic Frameworks with Tunable Electrochromism.

A rapid in situ synthesis of electrochromic covalent organic frameworks (EC-COFs) was proposed by using green electrochemical interface polymerization of N,N,N',N'-tetrakis(4-aminophenyl)-1,4-benzenediamine (TPDA) and 2,5-dihydroxyterephthalaldehyde (DHBD). The synthetized TPDA-DHBD films exhibit stable polymorphic color variations under different applied potentials, which can be attributed to the redox state changes of bis(triphenylamine) and imine electroactive functional groups within the COFs skeleton. TPDA-DHBD represents markedly different electrochromisms from red to cyan due to the steric hindrance effect caused by the presence of UO2 2+, demonstrating the unique tunability of COFs materials. This work offers a new feasible idea for rapid EC-COFs synthesis and tunable EC-COFs realization.

In Situ Electrochemical Interfacial Polymerization for Covalent Organic Frameworks with Tunable Electrochromism

A rapid in situ synthesis of electrochromic covalent organic frameworks (EC‐COFs) was proposed by using green electrochemical interface polymerization of N,N,N’,N’‐tetrakis(p‐aminophenyl)p‐phenylenediamine (TPDA) and 2,5‐dihydroxy‐p‐phenylenedicarboxaldehyde (DHBD). The synthetized TPDA‐DHBD films exhibit stable polymorphic colour variations under different applied potentials, which can be attributed to the redox state changes of bis(triphenylamine) and imine electroactive functional groups within the COFs skeleton. TPDA‐DHBD represents markedly different electrochromisms from red to cyan due to the steric hindrance effect caused by the presence of UO22+, demonstrating the unique tunability of COFs materials. This work offers a new feasible idea for rapid EC‐COFs synthesis and tunable EC‐COFs realization.

Transparent bamboo as a replacement for glass: Effects of lignin decolorisation methods on weatherability

Transparent bamboo proved to be a promising substitute for glass due to its high light transmittance and excellent mechanical properties. Nevertheless, it was susceptible to outdoor weathering, which negatively affected its physical and mechanical properties. In this study, two decolorisation methods, namely the delignification method and the lignin modification method, were used to produce transparent bamboos with epoxy resin, referred to as DL-TB and LM-TB, respectively. The changes in surface color, optical and mechanical properties, wettability, thermal stability, and thermal insulation properties of transparent bamboo during accelerated UV weathering were evaluated. Additionally, the deterioration mechanism of DL-TB and LM-TB was investigated. The findings revealed that DL-TB demonstrated better transparency and mechanical properties than LM-TB, although it exhibited lower thermal insulation properties. Furthermore, DL-TB demonstrated enhanced color stability and higher hydrophobicity on weathered surfaces than LM-TB. Unexpectedly, the tensile properties of both two transparent bamboos significantly improved after weathering, especially for LM-TB, which was due to the EP post-curing and the formation of more hydrogen bonds between lignin and EP. These observations revealed that lignin played a key role in the photodegradation process of transparent bamboo, but further attempts should be made in future studies to improve its color stability.

Native and TMT Chestnut Extractives as Hydrophobic and Photostabylizing Additives for Wood Surfaces

Wood extractives have proven strong anti-oxidative properties which may be used to mitigate surface deterioration caused by photolytic effects and free radical formations. An interesting challenge regarding wood extractives is understanding how they behave in terms of treating natural wood surfaces to reduce anti-oxidative processes that arise from exposure to the main environmental factors. In this study, the possible efficacy of chestnut (Castanea sativa Mill.) extractives derived from native (CH) and thermally modified wood (TMT CH), as a means of protecting against UV exposure in poplar (Populus spp.) and spruce (Picea abies Karst.) wood, was evaluated. Chestnut wood was first thermally modified at 180 °C for 3 h, and the extractives were obtained by the accelerated solvent extraction technique (ASE) and subsequently used to treat wood surfaces. Samples were immersed in extractive solutions and exposed to artificial UV-weathering exposure, then contact angle and colour stability were monitored during the process. An FTIR analysis of the photo-degradation process of poplar and spruce surfaces was also executed. Extractives of TMT chestnut changed the total colour variation in both poplar and spruce wood. A much darker colour compared to the extractives of native wood was observed and an increase in ∆E* from 9.75 to 30.76 and 6.24 to 22.97 in poplar and spruce was calculated. The stability of the colour depended both on the surface wood and the type of extractive. The initial contact angle remained almost unchanged in the poplar wood surface and only slightly increased in spruce regardless of whether they were treated with extractives from native or TMT chestnut wood. A strong reduction in contact angle after the accelerated UV exposure test was observed, especially in spruce treated with CH extractives. FTIR analysis confirmed the lower levels of chemical degradation of surfaces observed by colorimetry, where TMT CH extractives formed more stable chemical bonds than native extractives. The comparative analysis in this study clarified the complex relationships between the effects of high-temperature modification of wood and the potential protective role of TMT extractives on some wood surfaces.

Novel stabilization of chlorophyll by sea cucumber (Apostichopus japonicas) protein: Multi-spectral and molecular dynamics analysis

The instability of chlorophyll (Chl) during processing results in color loss, posing significant challenges to its application. This study presents a novel method for stabilizing Chl through the formation of a Chl-protein complex with sea cucumber (Apostichopus japonicas) protein (AJP). The Chl-AJP complex exhibited enhanced color and thermal stability over free Chl. DSC analysis revealed a 16 °C increase in the Td of the complex, while thermodynamic results indicated a 62.82% decrease in the degradation rate of the complex. Analysis including multi-spectral techniques and molecular docking and dynamics simulations elucidated the complex's stabilizing interactions, such as van der Waals forces, hydrogen bonding, and hydrophobic interactions. These findings were experimentally confirmed, showcasing AJP's potential as both a stabilizer for Chl and a carrier for hydrophobic bioactive compounds. The study introduces a pioneering approach to Chl stabilization, paving the way for its application in high-end dietary supplements and enhancing the bioavailability of natural pigments in nutraceuticals and functional foods.

Exploring the Potential of Anthocyanin-Based Edible Coatings in Confectionery-Temperature Stability, pH, and Biocapacity.

This study aims to develop purple-coloured polymeric coatings using natural anthocyanin and desoxyanthocianidins (3-DXA) colourants for application to chocolate almonds. The objective is to achieve a stable and uniform colour formulation throughout processing and storage, enhancing the appearance and durability of the almonds to appeal to health-conscious consumers and align with market demands. Plant materials like sweet potato pulp, sweet potato peel, radish peel, black carrot, and sorghum were employed to obtain the desired purple hue. Anthocyanidins and 3-DXA were extracted from the matrices using solvent extraction and ultrasound-assisted methods at different pH values. High-performance liquid chromatography with diode array detection (HPLC-DAD) and high-resolution tandem mass spectrometry (HRMS/MS) were used to identify the compounds in the extracts. The highest antioxidant capacities, as measured by the DPPH• and FRAP methods, were observed in purple sweet potato and dye factory extracts, respectively; meanwhile, sorghum extract inhibited both α-amylase and α-glucosidase, indicating its potential for managing postprandial hyperglycemia and type 2 diabetes. The degradation kinetics of coloured coatings in sugar syrup formulations with anthocyanins and 3-DXA revealed that locust bean gum offered the best colour stabilization for plant extracts, with sorghum extracts showing the highest and black carrot extracts the lowest colour variation when coated with Arabic gum. Sweet potato pulp extracts exhibited less colour variation in sugar pastes, both with and without blue spirulina dye, compared to factory dye, highlighting their potential as a more stable and suitable alternative for colouring purple almonds, particularly over a five-month storage period. This study supports sustainable practices in the confectionery industry while aligning with consumer preferences for healthier and environmentally friendly products.