Unpleasant Color Research Articles

Vacuum freeze drying combined with catalyzed infrared drying of chive: Effects on flavor and quality characterization

Vacuum freeze drying (VFD) combined with thermal drying can solve the defects of vacuum freeze-dried chives, such as faint flavor, unpleasant color, and taste. However, the mechanisms for enhancing flavor, reducing lightness, and improving taste through combined drying remain to be explored. In this study, the effects of vacuum freeze drying combined with hot air drying, vacuum freeze drying combined with infrared hot air drying, and vacuum freeze drying combined with catalytic infrared drying (VFD-CIRD) on the flavor and quality characteristics of chive leaves and stems were investigated. The results demonstrated that VFD-CIRD had the richest flavor, attributed to the key aromas hydroxyacetone and 2-ethyl-6-methylpyrazine. Combined drying eliminated the wax layer on the surface of chive leaves, which reduced lightness. Furthermore, VFD-CIRD could degrade phenolic compounds in chives, thereby reducing the bitterness. VFD-CIRD has the potential to become the basis for the industrial production of high-quality dried chives.

Physicochemical and sensory characterisation of Salvator merianae meat as a sustainable alternative

SummaryConsidering the escalating consumer preference for health‐conscious commodities, reptile species' meat can be presented as an alternative animal protein source because of its notable nutritional characteristics. The aim of this study was to evaluate the physicochemical parameters (pH, tenderness, cooking loss, colour and fatty acid profile) and sensory profile of black‐and‐white Tegu meat. The black‐and‐white Tegu meat was assessed through to consumer‐based sensory Analysis alongside the Yellow Anaconda, Broad‐snouted Caiman and broilers through. The samples of reptile species' meat were obtained from sustainable use programs. In terms of physicochemical parameters, the results indicate that black‐and‐white Tegu meat exhibits moderate brightness, displaying a pale pink/yellowish tone. Oleic acid was the most abundant fatty acid in black‐and‐white Tegu meat, comprising approximately 22.5%, while the content of polyunsaturated fatty acids was approximately 34%. Regarding overall liking, all four types of meats scored higher than indifference. However, black‐and‐white Tegu meat presented a lower acceptability (P < 0.001), likely attributed to its dry texture and unpleasant colour, as perceived by consumers. Our findings underscore the need to explore preparation methods for enhancing the sensory characteristics of black‐and‐white Tegu meat. This will enable its promotion as a healthy food choice in the future. The utilisation of black‐and‐white Tegu meat as a food source will benefit families participating in the sustainable use and conservation program, the ‘Proyecto Tupinambis’.

Bee pollen as a functional ingredient in bread: an exploratory study based on attitudes and expectations of Brazilian consumers

This study investigated consumers' perceptions of adding bee pollen to bread. An attitude questionnaire composed of 48 statements related to "general health," "light products," "natural products," "salty products," "food as a reward," "pleasure," and "food neophobia" was answered by the participants, who indicated their level of agreement with each statement according to a 5-point Likert scale, ranging from (1) "totally disagree" to (5) "totally agree." A check-all-that-apply (CATA) questionnaire was also employed to characterize 12 visual stimuli. The creation of stimuli was carried out using a factorial design, resulting in 12 images of bread. Three clusters of consumers were identified, each associating positive attributes with stimuli containing bee pollen, regardless of the health claim, while negative attributes were associated with stimuli without added pollen. The main positive drivers of liking were "I would buy," "attractive," "pleasant color," "healthy," "light," and "natural." On the other hand, the negative drivers of liking were "unattractive," "I don't like it," "I wouldn't buy," "hard," and "unpleasant color." This study provides valuable information for developing healthier bread using natural ingredients with bioactive compounds, such as bee pollen.

Synthesis of an AVB@ZnTi-LDH composite with synergistically enhance UV blocking activity and high stability for potential application in sunscreen formulations

1-(4-(1,1-Dimethylethyl)phenyl)-3-(4-methoxyphenyl)-1,3-propanedione (known as Avobenzone/AVB), widely used throughout the world as a highly effective UVA absorber, can prevent the progression of photoaging in skin, and is also known for the disadvantage of having a reduced capability to absorb UVA when exposed to sunlight for long periods. To address this challenge, ZnTi-CO3-LDH with a two-dimensional layered structure was used to improve stability and synergistically enhance UV absorption of AVB. A novel AVB loaded ZnTi-CO3-LDH (AVB@ZnTi-LDH) material was synthesized by reconstruction method and the loading content (LC) was about 46.8 % investigated by high-performance liquid chromatography (HPLC). A possible mechanism for the binding of AVB with the ZnTi-LDH surface was proposed. X-ray photoelectron spectroscopy (XPS) and density functional theory (DFT) calculations were used to confirm further the coordination between Zn on the layer and the oxygen atom of the carbonyl group of AVB. UV absorption and critical wavelength of AVB@ZnTi-LDH were superior to those of AVB and ZnTi-LDH precursors. Compared with pure AVB, the photodegradation rate was reduced from 15.06 % to 4.06 %. Especially in titanium dioxide, the decomposition rate was reduced from 29.75 % to 7.92 %. Furthermore, pure AVB often reacts with multivalent metal ions to induce an unpleasant color (light yellow to reddish brown), which is greatly mitigated with AVB@ZnTi-LDH. In this study, avobenzone was combined with hydrotalcite to prepare an organic-inorganic composite with excellent UV resistance and better stability, the composite has great promise for application in sunscreen cosmetics.

Alginate Microcapsules Loaded with Eryngium billardieri Extract and Its Application in Apple Juice

Fruit juices can be enriched with plant extracts to enhance the nutritional and biological value of the product. Plant extracts are rich sources of bioactive compounds such as polyphenols with potential health benefits for consumers. In the present study, alginate microcapsules containing Eryngium billardieri (EB) extract (derived from aerial parts) were prepared and incorporated into apple juice. EB extract as nonencapsulated (NE), encapsulated (E) in microcapsules, and the combination of nonencapsulated + encapsulated (NE + E) at different concentrations of 1, 3, and 5% (w/v) were added to apple juice. These sample groups were stored at 4°C, and quality characteristics were evaluated for 21 days with a week of regular intervals. The results showed that the prepared microcapsules were spherical shaped with a size of 150–170 μm. The highest (75.12%) and the lowest (70.63%) encapsulation efficiency (EE) on the first day of storage were obtained in microcapsules containing 5% and 1% extract, respectively. EE decreased during storage time, and the lowest EE (65.25%) was observed in samples with 1% extract on day 21. Incorporation of E and NE + E extract improved total anthocyanin, total phenolic content, total flavonoid content, and antioxidant activity of apple juice due to the protective effects of the encapsulation on polyphenol compounds in the extract. After 21 days of storage, the highest (10.21%) and the lowest (5.85%) ascorbic acid contents were observed in samples with 5% NE + E t and control samples, respectively. Addition of EB extract to apple juice prevented the growth of yeasts and molds till day 7, and encapsulation of extract could enhance inhibitory activity. In terms of sensory acceptability, apple juices containing encapsulated extract received higher scores by panelists as a result of masking the unpleasant color and flavor of the extract. These results indicate that the application of EB microcapsules has potential for use in the food industry.

Decolorization of Lactose-6-Phosphate Solutions Using Activated Carbon

Sugar phosphorylation has many applications that can be used to develop dairy and food products. During the phosphorylation process, the color of the solution turns into a dark color. The dark color causes many challenges and limitations in using phosphorylation products. The dark color could cause unpleasant color changes in the products, so it is important to remove that color. Activated carbon has been utilized for decades to remove the dark color and improve the appearance of solutions such as sugar syrup and wastewater. This methodology is cheap and environmentally friendly. The objectives of this study were to develop a method to phosphorylate α-lactose monohydrate and milk permeate and to remove the dark color of solutions. The compositional characteristics of the solution, such as pH, total solids, and color parameters (L*—lightness; a*—redness; and b*—yellowness), were examined at different stages (seven stages) of washing the solutions. α-lactose monohydrate and MPP solutions were diluted with distilled water with a ratio of 1:2.2. Activated carbon was mixed with the solutions and left for 5 min at room temperature. Subsequently, the solutions were filtered. These steps were repeated seven times until there was a transparent (colorless) solutions. The experiment was repeated using three different batches of lactose and milk permeate solutions. Both solutions’ pH and total solids decreased with an increase in the number of washings with activated carbon. The International Commission on Illumination (CIE) L*a*b* scale was studied. The L* of the initial solutions was lower than that of the final solutions. However, the a* and b* of the initial solutions were higher than the final solutions. The total color difference (∆E) was calculated for both solutions. ∆E decreased with an increase in the number of washings with activated carbon in both solutions. We conclude that activated carbon can be used to remove the dark color that results from the phosphorylation process.

Pea Protein Isolate as a Meat Substitute in Canned Pork Pâté: Nutritional, Technological, Oxidative, and Sensory Properties.

This study investigated the feasibility of replacing pork meat with pea protein isolate in canned pâtés at proportions ranging from 12.5% to 50%. The results indicated that protein reformulation did not significantly impact the protein content and lipid oxidation of the pâtés. Reformulated products exhibited a decrease in a∗ values and an increase in b∗ values. These color changes were also sensorially identified in the Check-All-That-Apply (CATA) test, where the reformulated pâtés were associated with attributes such as 'yellow color' and 'unpleasant color', which were inversely related to product acceptance. The protein reformulation reduced the hardness, gumminess, and chewiness parameters of the pâtés. These textural changes were positively reflected in the CATA test, where the reformulated products were characterized by attributes like 'soft texture', 'pleasant texture', and 'good spreadability', which strongly correlated with higher consumer acceptance. Notably, pâtés with 37.5% and 50% substitutions of pork meat with pea protein showed acceptability levels comparable to the control, and those with up to a 25% substitution exhibited superior sensory acceptability. However, the color alteration suggests the need for future optimization, such as using natural colorants. In summary, the results of this study not only validate the feasibility of replacing pork meat with pea protein in pâtés but also offer valuable insights for future investigations to develop more innovative and sustainable meat products.

Decolorization of porcine hemoglobin hydrolysates: The role of peptide characteristics and pH values.

The unpleasant color caused by heme limits the utilization of hemoglobin as a food ingredient. Enzymatic hydrolysis has been used to decolorize hemoglobin, but the underlying mechanisms are poorly understood. The aim of this study was to investigate the decolorization efficiency of porcine hemoglobin using different enzymes and final pH values, and to elucidate their influence on decolorization. Based on higher yields and better decolorization, hemoglobin hydrolysates produced by papain, bromelain, savinase, and protease A were further studied. Compared to hydrolysates by savinase and protease A, a higher proportion of histidine-containing peptides was responsible for better decolorization by papain and bromelain. For all hydrolysates, a moderate reduction in pH to 4.0-5.0 facilitated decolorization of the hydrolysates. Similar peptide profiles of hydrolysates from the same enzyme treatment reflected that pH mainly affected the precipitation of the heme-containing fraction through heme-heme interaction rather than heme-peptide interaction. Overall, this study sheds light on the use of enzymatic hydrolysis to remove the heme group from hemoglobin. PRACTICAL APPLICATION: Slaughterhouses produce tons of protein-rich blood each year. Due to the presence of the heme group in hemoglobin, blood has a dark red color and metallic taste, making it generally unacceptable for consumers. This study provided information on the decolorization of porcine hemoglobin by removing the heme fraction, which should facilitate the utilization of decolored hemoglobin hydrolysates as nutritional food ingredients.

Bioprocessing to Preserve and Improve Microalgae Nutritional and Functional Potential: Novel Insight and Perspectives

Microalgae are aquatic unicellular microorganisms and, although various species are approved for human consumption, Arthrospira and Chlorella are the most widespread. Several nutritional and functional properties have been bestowed to microalgae principal micro- and macro-nutrients, with antioxidant, immunomodulatory and anticancer being the most common. The many references to their potential as a food of the future is mainly ascribed to the high protein and essential amino acid content, but they are also a source of pigments, lipids, sterols, polysaccharides, vitamins, and phenolic compounds with positive effects on human health. Nevertheless, microalgae use is often hindered by unpleasant color and flavor and several strategies have been sought to minimize such challenges. This review provides an overview of the strategies so far proposed and the main nutritional and functional characteristic of microalgae and the foods made thereof. Processing treatments have been used to enrich microalgae-derived substrates in compounds with antioxidant, antimicrobial, and anti-hypertensive properties. Extraction, microencapsulation, enzymatic treatments, and fermentation are the most common, each with their own pros and cons. Yet, for microalgae to be the food of the future, more effort should be put into finding the right pre-treatments that can allow the use of the whole biomass and be cost-effective while bringing about features that go beyond the mere increase of proteins.

Waste activated sludge lysate treatment: Resource recovery and refractory organics degradation

Sludge lysate is an unavoidable and refractory liquid produced from the waste activated sludge hydrothermal pyrolysis, which contains plenty of hazardous refractory organic compounds and value-added organic resources. Here, the proof of concept for an integrated strategy that couples technically compatible pretreatment to microbial electrolysis assisted AD (ME-AD) system is investigated for sludge lysate treatment and resource recovery. The pretreatment process shows a positive effectiveness on the ME-AD by reducing the organic load and inhibitory matters, which promote the residual refractory organic compounds (Maillard reaction products and humic acid-like substances) and carbon sources further biodegradation and bio-transformation. Combining membrane separation with ME-AD increased not only both the yield and purity of methane to 268.76 mL CH4/g COD and 98%, respectively, but also the recovery of 70.0~82.4% crude proteins (9.1 ± 0.5 g/L) from sludge lysate. Alternatively, the alkaline precipitation combined with ME-AD enhanced the recovery efficiency of short-chain fatty acids (SCFAs). The visible decreasing in the unpleasant color of the effluents was observed, implying that the degradation of harmful refractory organic was almost eliminated in sludge lysate. This strategy is worthy to be developed in WWTP for sludge lysate treatment with considerable bio-resources recovery and refractory organics removal.

Study on the removal of aesthetic indicators by ozone during advanced treatment of water reuse

Aesthetics and water quality are primary issues of concern for sustainable water reuse since aesthetically unpleasant color and odor are likely to induce public misgiving. This study utilizes aesthetic indicators and other bulk water quality parameters for evaluation. It is found that ozonation during advanced treatment processes in a full-scale water reclamation plant (WRP) could achieve satisfactory performance in decolorization and oxidation of aromatic and humic contents. As limited efficacy on odor removal was detected in the WRP, this study further researched the removal of the main odorant substances 2-methylisokanol (2-MIB) and geosmin (GSM) with different ozone dosage using solid-phase extraction (SPE) and gas phase mass spectrometry (GC–MS) techniques. According to the first-order reaction kinetics, it is inferred that competitive reactions during ozonation by organic matters and restricted CT values are major factors affecting the odor removal. As such, additional treatment approaches such as nanofiltration (NF) are suggested to be consider for aesthetic control towards sustainable and long-term reclaimed water use.

Liposomes of probiotic's lyophilized cell free supernatant; a potential cosmeceutical product.

The potential uses of lyophilized cell free supernatant (CFS) of human oral derived Lactobacillus paracasei SD1 and Lactobacillus rhamnosus SD11 as cosmeceutical ingredients were investigated in the present study. Lyophilized CFS of both strains showed the antioxidant activity in concentration dependent manner. They also exhibited antimicrobial activity against P. acne, S. aureus and S. epidermidis. In combination, these two strains produced synergistic responses, not only on antioxidant activity but also on antimicrobial activity. A liposomal delivery system was employed to mask the unpleasant colour and odour of CFS. The optimal liposome formulation was characterized by a particle size of 344 nm, PDI of 0.19, zeta value of -48.05 mV and %EE of 69.45. The cytotoxicity results showed that the lyophilized CFS, which was toxic, became non-toxic after encapsulating into liposomes. Altogether, current findings demonstrate the worthiness of development of liposomes of probiotic's lyophilized CFS for cosmeceutical applications.

Anti-craving biofeedback program in clinical course of pathological addictions

IntroductionModern clinical narcology searches for anti-craving programs to overcome psychoactive substances (PAS) pathological addiction with bio-adaptive regulation of systems (BARS).Aims and objectivesTo develop computer modified biofeedback program integrated with Luscher test.MethodTwenty-two PAS addicts who were undergoing biofeedback modified psycho-training were examined. Computer rheoencephalogram (REG) was used as an external monitoring module.ResultsTechnologically novel biofeedback computer modification was developed with preceding Luscher computer testing for determination of the individual preference colour and the colour producing individual unpleasant associations in respondents. Consequently, biofeedback program was corrected differentially by changing standard colour templates for those personified on monitor. Cerebral hemodynamics condition transferred to individually designed for a particular respondent colour registers is used as a homeostatic parameter reflecting alcohol craving presence/absence: in case of the disordered REG parameters the signal reflects the respondent's unpleasant (negative) colour, and with no craving the screen is filled with positive, pleasant, favourite colour. During BARS auto-training the respondents’ skills to mediate present subjective clinical PAS craving manifestations with unpleasant colour and the experimental auto-training method have been mastered, and those psycho emotional states which displace PAS craving symbolic colour from the screen are selected, and it is substituted with favourite colour (symbol of healthy mode of life motivations).ConclusionsUsage of combined BARS biofeedback improved effectiveness of the training and allowed to objectivize and control the condition of the patient getting reliable visual and digital information about either regress or activation of PAS craving and potential relapse of addictive behaviour.Disclosure of interestThe authors have not supplied their declaration of competing interest.

The synthesis and performance of Zr-doped and W–Zr-codoped VO2 nanoparticles and derived flexible foils

The effect of Zr doping on the Tc, Tlum and ΔTsol values of VO2.

Chemical composition, sensory and cooking quality evaluation of durum wheat spaghetti enriched with pea flour

SummaryThe goal of the study was to obtain spaghetti enriched with pea flour with sensory properties close to conventional pasta. To this aim, the study has been organised in two subsequent trials. In the first, the pea flour amount added to the spaghetti was continuously increased until the overall sensory quality reached its threshold value (pea flour concentration = 15%). In fact, the spaghetti samples supplemented with 15% pea flour (15%S‐P) showed less elasticity, unpleasant colour and higher firmness compared to the control sample (CTRL). The second step was aimed to improve the overall sensory quality of the 15%S‐P spaghetti by means of guar gum (GUAR). The sample with GUAR (15%S‐P/GUAR) showed a pleasant colour, odour and taste. Furthermore, the 15%S‐P/GUAR sample recorded a low starch digestibility value (i.e. 54) and a higher soluble fibre content with respect to the 15%S‐P sample.

Novel extraction of German cockroach (Dictyoptera: Blattellidae) fecal pellets enhances efficacy of spray formulation insecticides.

Methanol extracts of German cockroach, Blattella germanica (L.), fecal pellets have limited use as pheromone attractants in the urban environment because of their unpleasant color and odor. To eliminate these characteristics, a novel aqueous extract of German cockroach feces was formulated. Fetal material was extracted with methylene chloride and mixed with water. The aqueous phase of the extract was colorless and relatively odorless compared with methanol fecal extracts. Aqueous extract was bioassayed and compared with methanol extracts for aggregation activity. The efficacy of chlorpyrifos and boric acid formulations was tested with and without the addition of fecal extracts. In tests with chlorpyrifos, the addition of the aqueous extract produced significantly greater mortality in young nymphs than either chlorpyrifos alone or chlorpyrifos + methanol extract. There were no differences in mortality between the 2 extract + boric acid treatments during the test period, and both enhanced mortality.

Acceptability of wheat-sorghum composite flour products: An assessment

The acceptability of sorghum as human food has been a problem in Tanzania even in regions showing promising potential for its production and utilization. Reasons given for low acceptability of sorghum products as human foods include unpleasant colour, aroma, mouthfeel, taste, unpleasant aftertaste and stomachfeel. An acceptability test of selected sorghum products was, therefore, conducted in the Department of Food Science and Technology, Sokoine University of Agriculture, Morogoro, Tanzania. The objective of the test was to determine consumers' preference for the following wheat-sorghum composite flour products: bread and buns or 'maandazi'. The products were prepared using sorghum flour composited with wheat flour in the following proportions: 100% brown sorghum flour (standard products); and 80:20%; 60:40%; 40:60% and 20:80% for wheat/sorghum (white and brown) composite flours. Results indicated that in the case of composite flour bread, preference for the product improved as the amount of sorghum flour decreased. In the case of buns or 'maandazi' the 100% sorghum flour products of both white and brown were equally preferred. Buns prepared from 100% sorghum flour of white and brown varieties showed promising potential in the improvement of the acceptability of sorghum products. Taking advantage of such products, especially in villages, could enhance sorghum utilization in rural communities.

染色工場廃水を含む都市下水の脱色処理

Textile and other industrial wastes sometimes caeus unpleasant color in the effluent of sewage treatment plants. The purpose of this study is to investigate the change of the color in sewage resulting mainly from textile waste in the course of activated sludge treatment and to study on removal of color in the secondary effluent by physical-chemical treatment. Also the method of color measurement is of concern. It was found that color difference between the sample and pure water could be a practical index of color. Color due to suspended matter is determined by measuring total transmittance which includes scattered light. By activated sludge treatment, color due to particulate dyes was substantially removed. However, color due to dyes of soluble form was not removed at all and was sometimes strengthened by biological treatment. Ozonation was proved to be effective means to reduce residual color in the secondary effluent, and 60-70% of removal was attained by ozone dose of less than 10mg/l. Ozone did not seem to be consumed much by suspended matter. Activated carbon, particularly having, pore size distribution of transitional pores being dominant, was also found effective to adsorb color in the secondary effluent. The efficiency, however, was fairly dependent on the type of dyes. Color caused by reactive dye wastes was most effectively removed among the dyes examined.