Lightness Research Articles

A comprehensive study of the fatty acid composition, thermal and some physicochemical properties of abdominal and subcutaneous fats of Linda, Mast and Turkish geese.

This study examined the chemical composition, including moisture content, total fat, iodine value, melting point, saponification number, differential scanning calorimetry, fatty acid profiles, and color values (L*, a*, b*), in abdominal (A) and subcutaneous (S) fat of 15-week-old geese from three female varieties: Turkish (Lo), Linda (Li), and Mast (Ma). Results showed significantly higher moisture content in Lo-S compared to abdominal fats (P < 0.05), with consistent fat contents among goose varieties in abdominal fats. Iodine value (IV), melting point (MP), and color values did not differ significantly across varieties within fat types (P > 0.05). The Ma-A group exhibited the lowest saponification number (SN). Lo-S, Li-S, and Ma-S displayed higher onset and peak temperatures than abdominal fats across all groups. Li-A exhibited the highest levels of polyunsaturated fatty acids (PUFA) and an optimal PUFA/SFA ratio (P < 0.05), and Li-S demonstrated the lowest Atherogenic Index (AI), supporting its health-promoting profile. Additionally, Ma-S showed elevated levels of unsaturated fatty acids (UFA), a high nutritive value index, and a favorable AI value (P < 0.05), indicating its suitability for heart-healthy diets. Principal Component Analysis (PCA) identified PC1 with associations to SFA, palmitic acid, iodine value, myristic acid, and a*, while PC2 emphasized total fat content and melting point as pivotal factors. These findings underscore distinct chemical profiles of abdominal and subcutaneous fats in different goose varieties, revealing variations in fatty acid composition and thermal properties. Overall, Li-S, Li-A, and Ma-S fats emerged as optimal choices for consumers seeking healthful dietary fats.

Digital Printing Knitted Fabrics made of Polyamide, Cotton and Blends thereof

Knitted fabrics with different compositions, i.e. 100% cotton (CO), 100% polyamide (PA), and a blend of 50% cotton and 50% polyamide (CO/PA), were digitally printed with reactive dyes. The cotton fabric was pretreated with a conventional alkaline solution of alginate thickener, sodium carbonate and urea (A). The polyamide fabric was pretreated with an acidic solution of galactomannan thickener (GM). The CO/PA blend was pretreated once with the alginate and once with the galactomannan preparation. The aim of the study was to determine whether the proposed preparation is suitable for printing polyamide with reactive dyes and which preparation is more suitable for printing the cotton-polyamide blend. The CIE L*a*b* colour values, the colour depth (K/S) and the dye penetration of the printed samples were compared. It was determined that under the same printing conditions, the highest colour depth was achieved on cotton, while a lower depth was recorded on polyamide. The colour depth on the cotton-polyamide blend was lower than on the two pure fabrics. For some colours, the colour depth was higher with the alginate thickener preparation, for others with the galactomannan thickener, so that no definitive preference for one preparation over the other can be given for printing blends. The colour fastness of the prints to dry rubbing (crock test), light and washing at 40 °C was acceptable for all samples.

Effects of aqueous cactus (Opuntia ficus-indica (L.) Mill.) cladodes extract on wheat dough and pan bread quality characteristics

The effect of kneading wheat flour with aqueous cladode extracts on the dough's rheological and pan bread quality characteristics was investigated. Cladodes aqueous extract solutions of 5% and 7.5% positively and significantly (P < 0.05) impacted the dough's rheological properties as well as the bread-specific volume index. The use of 10% cladodes aqueous extract solutions, however, negatively impacts bread quality. As the cladodes extract increased from 5 to 10%, the L* and b* color values of both crust and crumb were reduced, a* color values of crust significantly increased while decreased for the crumb. Sensory bread preferences formulated with 7.5% extract were assessed as the best, followed by 5% bread, while the lowest preferences were bread formulated with 10% extract. The use of 7.5% of cladodes aqueous extract resulted in the greatest specific volume and extensograph parameters, except the extensibility E; an indication of the significant impacts on bread quality. In particular, the Max height extensograph index was 426 when 7.5% of cladodes aqueous extract solution was used compared to 280 for the control and 396–365 for the 5 and 10% cladodes aqueous extract solutions, respectively. Results suggest the potential use of cladodes aqueous extract solutions as a healthy alternative to chemical additives in bread and baked products.

Instrumental Colorimetric Evaluation of Combined Enamel and Dentin Composite Resins Compared to the Vita Classic Shade Guide

Accurate color determination in dental restorations is crucial for achieving aesthetically pleasing and functional results. Traditionally, color selection has been performed using visual methods, which are subject to observer variability and factors such as lighting and experience. However, the use of instrumental technologies like spectrophotometry has allowed for greater objectivity and reproducibility in color measurement. This study aims to evaluate the accuracy of color determination in composite resin restorations using spectrophotometry, comparing the results obtained with the Vita Classic shade guide. A total of 120 samples were prepared using 4 types of composite resins and 3 enamel/dentin combinations (A2, A3, and A3.5), with 0.7 mm thickness for enamel and 1.3 mm for dentin, achieving a final thickness of 2 mm. Color measurements were taken with a Vita™ Easyshade® spectrophotometer, and the results were expressed in terms of ΔE using the CIE Lab* formula. Normality (Shapiro-Wilk) and homoscedasticity (Levene) tests were applied, and one-way ANOVA was used to assess differences between resin brands and shades. The results showed that, although no statistically significant differences were found in the A2 and A3 shades between brands, the A3.5 shade exhibited significant variations, with Filtek Z350 XT® 3M Espe Solventum being the resin that showed color values closest to the ideal.

Color Masking Ability of Guided Enamel Regeneration with a Novel Self-Assembling Peptide and Resin Infiltration on Artificial Enamel Lesions Under Various Challenges: An In Vitro Spectrophotometric Analysis

The color masking ability of resin infiltration (RI) and curodont repair fluoride plus–self-assembling peptide (CRFP-SAP) was investigated under various simulated oral challenging conditions. Sixty-four extracted caries-free human canines were randomly divided into two groups: Group 1 (RI) and Group 2 (CRFP-SAP). The baseline color values of samples were recorded using a spectrophotometer (VITA Easyshade® Advance 4.0 VITA Zahnfabrik, Bad Sackingen, Germany). The samples were stored in a demineralization solution for 4 days to induce artificial enamel lesions (AELs). The AELs of Groups I and II were treated with RI (Icon, DMG, Hamburg, Germany) and CRFP-SAP (vVARDIS, Zug, Switzerland), respectively, followed by color measurements. Each group was subjected to challenges such as remineralization, pH cycling, staining, and thermocycling, followed by color measurements. The difference between the mean ∆E (color difference value) of sound enamel and both treatment groups was less than 3.7 1-week post treatment. Meanwhile, the difference between the mean ∆E of RI-treated samples and all kinds of challenges was more than 3.7, while for the CRFP-SAP-treated samples, it was less than 3.7 for all kinds of challenges, except for the thermocycling, for which the mean ∆E difference was 4.3. RI and CRFP-SAP treatments were effective in masking the discoloration caused by AELs. However, the color was not stable for RI-treated samples, whereas it was stable for CRFP-SAP-treated samples under all challenges, except for thermocycling.

Optimization of orange-fleshed sweet potato (SG 18-88-01) flour preparation for maximum carotenoid retention using response surface methodology

Due to the nature of the flour processing methods, the nutritional content of sweet potatoes decreases. Knowing the optimal flour processing conditions is important to maximize the nutrition that one can obtain from sweet potato flour. In this study, optimized flour preparation conditions for maximum β-carotene retention of orangefleshed sweet potato (SG 18-88-01) (OFSP) were determined using response surface methodology. A two-level randomized Box-Behnken design was utilized to assess the effects of blanching temperature (60 to 100°C), blanching time (1 to 3 mins), and drying temperature (50 to 70°C). The optimal conditions were blanching for one minute at 97.75° C and drying at 66.30°C. Using the said conditions, the experimental vitamin A content was reported to be 373.95 IU/g, antioxidant activity was 0.55 mg TE/g, and color values were 82.81 L*, 6.40 a*, 24.92 b*, and 1.32 radians hue angle. The predicted and experimental values were compared using paired t-test and showed no significant differences at p&gt;0.05 and p&gt;0.01. Hence, the model was adequate and had good predicting capacity. The optimized OFSP flour has 5.50±0.80% moisture, 2.14±0.22% ash, 2.51±0.24% crude protein, 3.07±0.09% crude fiber, 0.47±0.03% crude fat, and 86.31% nitrogen-free extract content. The flour has a water absorption index (WAI) of 5.90±0.15 g/g, water solubility index (WSI) of 55.26±0.03%, and swelling power of 13.23±1.34 g/g. Given the results, the generated OFSP flour is ideal to use for food production, particularly in bakery products. It was also revealed that consuming 4-10 g of the flour can meet the Recommended Nutrient Intake in all Filipino age groups.

Production of Functional White Bread Enriched with Various Dietary Fibers with High Consumer Acceptance.

Fiber-enriched breads are inferior to wheat flour (white) breads in terms of volume, taste, and textural characteristics. The aim of this study was to produce functional dietary fiber (DF)-enriched white bread (WB) with high consumer acceptance. Wheat fiber (WF) was added to wheat flour as an insoluble fiber source (5%); polydextrose and inulin were used as soluble fibers at three different concentrations (2, 4, and 6%) individually or in combination. Their effects on dough rheology (farinograph and extensograph properties) and bread properties (volume, baking loss, moisture, texture, color, sensory, and crumb-grain characteristics) were investigated. The addition of WF, polydextrose and inulin had significant effects on dough rheology and bread properties. Hardness, chewiness, cell density, and DF content of breads were generally increased, whereas volume yield, baking loss, moisture and porosity values decreased with increasing DF concentration. The bread with the highest DF content (PD6IN6) contained 7.1 times more DF than WB. According to the results of sensory analysis, except for the sample with 6% concentration of polydextrose and inulin, all the other breads had very high overall acceptance values. Although the breads produced in the study have a high fiber content, their important quality characteristics (moisture content, volume yield, cell density, color values and sensory properties) are similar to those of WB. As a result, the overall quality characteristics of bread made with different dietary fibers were maintained, and functional WB enriched with DF were produced with high consumer acceptance.

Comparative analysis of smartphone colorimeter apps and spectrophotometry for measuring forehead skin color in maxillofacial prosthesis fabrication.

This study aimed to evaluate the accuracy and precision of two smartphone colorimeter apps, Color Grab, and Color Picker, in measuring forehead skin color and to compare their readings with those from a spectrophotometer. Fifty participants (26 males, 24 females; median age 23 years, range 21-45) were included. Using a smartphone camera, images of forehead skin were captured, and CIELAB color values were reported by both apps. Measurements from a reference spectrophotometer (MiniScan EZ 4500L, 45°/0° geometry) served as the gold standard. Trueness and precision were assessed using CIELAB and CIEDE2000 formulas. Statistical analyses included one-way ANOVA and Mann-Whitney tests, with significance at p<0.05. Both apps showed comparable accuracy in capturing skin color, with absolute trueness (ΔEAbs) for Color Grab at 7.59 (CIEDE2000) and Color Picker at 7.65. Relative trueness (ΔERel) was 3.79 for Color Grab and 3.70 for Color Picker. Precision (MCDM) demonstrated significant differences between the apps: Color Grab at 1.34 (CIEDE2000) compared to Color Picker at 0.96 (p<0.0001). While smartphone apps may not match the accuracy of spectrophotometers, they offer valuable alternatives for color matching in maxillofacial prostheses. Future studies should focus on minimizing systematic errors related to environmental factors and camera settings to enhance measurement accuracy.

Exploring the noodle‐making potential and digestibility of native oat starch and citric acid cross‐linked resistant oat starch

AbstractBackground and ObjectivesThis study aimed to investigate the noodle‐making potential of oat starch and how addition of chemically modified oat starch affects quality and digestibility. An oat starch noodle preparation method was optimized and subsequently used for substituting varying levels of native oat starch (NOS) with citrate‐modified oat starch (COS) (15%, 20%, 25%, and 30%).FindingsResults indicated that NOS noodles showed similar cooking loss, cooking time, and color to commercial rice noodles. Significant differences emerged between COS and NOS noodles concerning cooking time, adhesiveness, and color values. Noodles with a 25% substitution of COS demonstrated favorable quality characteristics. In terms of in vitro digestibility, noodles with COS substituted at 25% of NOS released the least amount of glucose over the 300‐min digestion period compared to NOS and commercial noodles.ConclusionsThe partial replacement of NOS with COS significantly reduced the cooking time of noodles without affecting their adhesiveness and color compared to NOS‐only noodles. Furthermore, the in vitro digestion experiments showed that partial substitution of NOS with COS results in lower glucose release than NOS‐only noodles, which is desirable for the management of postprandial blood glucose levels.Significance and NoveltyOat starch by‐products show potential for human consumption through starch noodle preparation, presenting promising avenues for the utilization of oat starch within the food industry.

In vivo study to evaluate an intelligent algorithm for time efficient detection of malignant melanoma using dermatofluoroscopy.

Dermatofluoroscopy is an optical non-invasive method of melanoma/nevus differentiation that has shown 89% sensitivity and 45% specificity in clinical trials, but long measurement duration hinders clinical use. An intelligent algorithm was developed to shorten the measurement time without compromising its diagnostic accuracy. It uses dermoscopic images of the skin lesions to be measured to select measurement points based on the assessment of color values. 27 patients with a total of 29 lesions suggestive of cutaneous melanoma were included in a clinical study and measured with both methods, conventional dermatofluoroscopy and the newly developed intelligent algorithm. The results were compared to the independent findings of two histopathologists to evaluate diagnostic accuracy and time saved. There was a median reduction of measurement points from 265 to 158 (40%). Meanwhile, the intelligent algorithm showed a higher diagnostic accuracy than conventional dermatofluoroscopy (AUC of 72% vs. 63%). The intelligent algorithm did not perform inferior to the conventional method while saving 40% of time. However, measurement times remain long compared to other non-invasive methods of diagnosing malignant melanoma. Further studies are needed to evaluate clinical suitability.

Full-length transcriptome reveals alternative splicing regulation pattern of skin color variant in red tilapia (Oreochromis spp.)

The hybrid species red tilapia (Oreochromis spp.) is favored in aquaculture for its bright color, rapid growth, and high market value. However, color variation hinders market development, which is influenced by both genetic and environmental factors. We aim to identify candidate genes and pathways related to pigmentation, uncovering the molecular basis of these color variations in red tilapia by employing third-generation full-length transcriptome sequencing combined with second-generation transcriptome analysis. Our analysis focused on three distinct phenotypic classes: whole pink, pink with black blotch, and whole black. Pigment cell and pigment composition analysis highlighted that the pigment pattern in red tilapia is primarily determined by the distribution and interaction of various pigment cells, including melanophores, xanthophores, erythrophores, and iridophores. The whole pink individuals were characterized by an absence of melanophores and a high concentration of carotenoids, while the whole black individuals exhibited active melanogenesis. Transcriptomic data indicated that genes associated with melanin synthesis (wnt, fzd7, lef, tcf7, tyrp1, oca2, pmel, bmp2, cbs) were up-regulated in whole black individuals, while genes related to carotenoid uptake and deposition (scarb1, ldlr, ttc39b, stard5, stard10, plin2, fitm2, bscl2), as well as pteridine synthesis (gch1, ptps), were more actively expressed in whole pink individuals. Retinol metabolism was identified as a mediator of the interaction between melanin synthesis and carotenoid deposition. Further, alternative splicing (AS) act as a crucial post-transcriptional mechanism regulating body coloration, beyond transcriptional differences. Analysis of AS events identifies multiple splice variants of pigment-related genes (scarb1, pax7, ctnnb1, rxrb, bscl2, gjb10, bmp4, frzb) that exhibit differential expression and splicing patterns across different color phenotypes. Notably, AS events of the scarb1 gene, related to carotenoid deposition, and the polr2d gene, associated with the transcription machinery, may significantly influence pigment deposition patterns in red tilapia. Our work not only deepens the genetic understanding of pigmentation in red tilapia but also establishes a solid foundation for improving color stability through selective breeding and genetic improvement programs across various hybrid species in aquaculture, which is crucial for marketability and consumer attraction.

Effects of Fluoride-containing Biomimetic Agents on Remineralization and Color Change of Enamel White Spot Lesions: An In Vitro Study.

The aim of this study was to evaluate the effects of fluoride-containing remineralization agents on enamel white spot lesions. Twenty bovine incisors were cut mesio-distally and occluso-gingivally, creating 80 specimens, and divided into four groups (n=20/group): 1) control (no treatment); 2) fluoride varnish (Voco Profluoroid 5% NaF Varnish, VOCO Dental, Cuxhaven, Germany); 3) CPP-ACFP (MI Paste Plus with Recaldent, GC Corporation, Tokyo, Japan),; 4) self-assembling peptide (P11-4F, CURODONT Repair Fluoride Plus, Credentis AG, Windisch, Switzerland). After a three-week demineralization-remineralization cycle, white spot lesions were observed on the specimens. Before applying the remineralization agents, baseline demineralization values were determined using DIAGNOdent 2095, QLF-D Biluminator, SEM-EDS (KaVo Dental, Charlotte, NC, USA), and color values were measured by Vita EasyShade (Vita Zahnfabrik, Bad Säckingen, Germany). Remineralization agents were applied once, following the manufacturers' instructions. The remineralization capacities of these agents and their effects on color change were evaluated at four time points: baseline (T0), demineralization (T1), and remineralization on the seventh (T2) and 30th (T3) days. After 30 days, CPP-ACFP and P11-4F showed significantly greater Ca (% by weight), F (% by weight), and Ca/P ratio than the fluoride varnish group (p<0.05). SEM images revealed that in the groups where the remineralization agent was applied, the pores and tubules were blocked, and the surfaces were covered, whereas these findings were not observed in the control group. Based on QLF-D Biluminator data, P11-4F application provided more successful fluorescence changes compared to CPP-ACFP and fluoride applications and was statistically more effective in reducing lesion volume and maximum fluorescence loss (p<0.05). Significant differences were observed among the four groups at the seventh (T2) and 30th days (T3) in the laser fluorescence evaluation with DIAGNOdent (p<0.05). On the seventh day, the fluoride group exhibited greater effectiveness than the control group, while on the 30th day, the CPPACFP group demonstrated superior improvement over the control group (p<0.05). According to color change results, applying a remineralization agent was found to be a statistically successful method in restoring the tooth's original color (p<0.05). However, there were no significant differences among the treatment groups (p>0.05). CPP-ACFP and P11-4F demonstrated positive effects on remineralization at the seventh and 30th days. Applying a remineralization agent is a viable option for blocking pores and tubules on demineralized enamel. The color change related to the use of the remineralization agent showed a positive effect over time.

Physicochemical characteristics of sawo belanda (Pouteria Campechiana) flour with blanching process and drying techniques

Introduction: Sawo belanda fruit (Pouteria campechiana), a tropical fruit abundantly found in Southeast Asia, is highly productive and particularly thrives in the warm climates of Malaysia and Indonesia. However, the high fruit output of sawo belanda contrasts with its limited consumption in Indonesia. The process of converting sawo belanda into flour can significantly enhance its lifetime. The application of blanching methods and proper drying techniques can be a solution to avoid damage to the characteristics of the flour. This study aimed to determine the physicochemical characteristics of sawo belanda flour that has been treated with blanching and drying techniques. Methods: The parameters observed were moisture content (%), hygroscopicity (%), colour, antioxidant content (ppm), and carotenoid content (µg/g) with blanching and various drying techniques. Results: Microwave blanching and food dehydrator technique (C1) produced the best characteristics: moisture content of 7.82%, hygroscopicity of 8.04%, colour values of L* 84.0, a* 8.22, and b* 50.5, as well as functional characteristics including antioxidant content of 142 ppm and carotenoid content of 92.4 µg/g. Conclusion: Sawo belanda with C1 treatment had a significant impact on the water content, hygroscopicity, colour, antioxidant and total carotenoid contents of sawo belanda flour. The antioxidant content and incredibly high carotenoid content grant the sawo belanda flour an additional functional value when added to food ingredients.

Are wheat grain, whole meal flour and white flour color values suitable for quality estimation?

Are wheat grain, whole meal flour and white flour color values suitable for quality estimation?

Evaluation Trial of Drought Damage of Rice Based on RGB Aerial Image by UAV

Unmanned Aerial Vehicle (UAV) remote sensing is recommended to evaluate damage quickly and quantitatively. Therefore, this study aimed to explore the use of RGB aerial images by UAV for evaluating drought damage of rice through canopy color and coverage. The procedures were conducted in the dry season of 2018 (August – September 2018) at the Balitkabi Experimental field, Muneng, Probolinggo, Indonesia. A split-plot experimental field design was used with 2 factors, namely drought treatments at growth stage (Vegetative/P1, Reproductive/ P2, Generative/P3, and Control/P0), and varieties (Jatiluhur/V1, IPB9G/V2, IPB 3S/V3, Hipa 19/V4, Inpari-17/ V5, Mekongga/V6, Mentik Wangi/V7, Ciherang/V8). Canopy temperature data were then obtained using FLUKE 574 Infrared Thermometer, while images were taken with an RGB camera (Zenmuse X5) attached to Drone DJI Inspire I. The images were taken twice during the treatment (4 DAT and 15 DAT), followed by analysis using QGIS 2.18 and ImageJ. The results showed that RGB aerial images by UAV could be used in agricultural insurance in Indonesia, and similar countries around the world. Although the effect on yield needed to be evaluated, quick assessment by UAV was still an effective tool. In addition, drought damage evaluation through canopy color was better than canopy coverage in terms of analysis. The conversion from RGB to Lab color space increased the determination coefficient in multiple regression of color values against temperature difference (Tc-Ta).

Calibration of visible and near-infrared spectral imaging technology to predict the quality evolution of retail fresh pork bellies with different fat content

This study investigates quality changes occurred in sliced pork belly with different fat content during refrigerated storage, and the potential of spectral imaging technology in predicting quality properties. Pork bellies with different fat levels (low ’LF’, medium ’MF’ and high ’HF’) were selected from slaughtering houses and directly transferred to the laboratory. The sliced bellies were packed in modified atmosphere packages with high oxygen levels (80 %) and the essential visual and olfactory characteristics, microbiological load, pH, lipid oxidation and colour values were assessed throughout 20 days of refrigerated storage. The spectral images of all belly samples were acquired in the wavelength range from 386 to 1015 nm. Results revealed significant quality losses throughout storage attributed primarily to lipid oxidation and colour changes. The HF bellies showed lower L* and higher a* values than LF and MF. Additionally, the LF and MF bellies, with higher proportion of polyunsaturated fatty acids, showed higher lipid oxidation compared to the HF bellies throughout storage. The appropriate combination of spectral preprocessing, together with the appropriate selection of the region of interest, facilitated the development of robust models to predict the visual appearance, odour, lipid oxidation, and a* values of belly slices during refrigerated storage. The obtained results demonstrated the potential of spectral imaging for predicting quality characteristics of sliced fresh pork bellies during refrigerated storage.

Effects of Mouthwashes and Surface Treatments on the Color Stability and Surface Roughness of a Three-Dimensional Printed Interim Crown Material

Background: To evaluate the color stability and surface roughness of a 3D-printed interim crown material subjected to different surface treatments while immersed in various mouthwashes. Methods: The specimens (n=56) were manufactured with a digital light processing 3D printer. Half of the specimens were coated with one layer of Ultra Glaze varnish, and other half were polished with OptraGloss. After the initial color and surface roughness values were measured, specimens were immersed in different solutions [3 mouthwashes (Andorex, Tantum Verde and Listerine) and distilled water] for 24 hours. After solution exposures, color and surface roughness measurements were repeated, and the color change (ΔE) was calculated. Two-way ANOVA and Tukey’s test were performed to analyze the color difference and surface roughness of the specimens (p&lt; .05). Results: Listerine caused lower discoloration compared with other mouthwashes in both polish (4.11±1.0) and glaze (3.71±0.98) groups (p&lt; .05). ∆E was greater than the perceptibility (1.3) and acceptability thresholds (2.25) for both polish and glaze groups immersed in mouthwashes. Before solution immersion, the polish group (0.421±0.122) had greater surface roughness values than did glaze group (0.073±0.024) (p&lt; .001). The surface roughness of the mouthwashes and distilled water were similar for both polish and glaze groups (p&gt; .05). After solution immersion, all groups showed greater surface roughness, except for the polish group, which was immersed in Tantum Verde (p&lt; .05). Conclusion: Mouthwashes negatively impacted the surface roughness and color stability of 3D-printed resin. The use of glazes for 3D-printed interim crowns can be recommended for long-term use. Keywords: Mouthwashes, Surface Properties, Temporary Dental Restoration, Tooth Discoloration

Changes of physicochemical, bioactive compounds and antioxidant activity of nutritional beverages products from VD20 broken Rice in the pasteurization process

VD20 broken rice, a byproduct of rice milling, shows significant potential for value-added applications, particularly in functional beverage production. This study investigates the impact of homogenization and pasteurization on the quality and stability of VD20 broken rice-based beverages. Homogenization at speeds 6000 to 12,000 rpm for 5 to 20 min improved product stability, while pasteurization between 80 and 95 °C for up to 20 min ensured microbial safety and extended shelf life. Optimal processing conditions were achieved with homogenization at 10,000 rpm for 15 min and pasteurization at 90 °C for 15 min, maintaining a microbial count below 102 CFU/mL to meet health standards. Bioactive compounds were effectively preserved, with total flavonoid content at 47.19 ± 5.30 mgQE/mL, total phenolic content at 177.12 ± 0.39 mg GAE/mL, and antioxidant activities of DPPH and ABTS at 90.87 ± 1.12 mg AAE/mL and 50.42 ± 2.05 mg AAE/mL, respectively. The final product exhibited a viscosity of 4.00 ± 0.06 cP and color values of L*: 68.21 ± 0.06, a*: 3.08 ± 0.06, b*: −2.96 ± 0.15, and ΔE: 3.21 ± 0.06. These results offer an optimized process for producing a high-quality, nutritious beverage from VD20 broken rice, enhancing its economic potential and product diversity.

The effect of ultrasound-assisted freezing, metal plate assisted freezing and conventional freezing on the quality characteristics of beef samples

In this study, the effects of household refrigerator freezing (control group), ultrasound-assisted freezing at different power levels (40 %, 70 %, and 100 %) and metal plate assisted freezing on the quality characteristics of beef samples were investigated. While the freezing time decreased for the fillet samples with ultrasound-assisted freezing (40 % and 70 %, respectively) and for all samples with metal plate assisted freezing, the weight loss and cooking loss values generally decreased compared to control samples. The total color values of the ultrasound-assisted frozen samples were higher than those of the control samples, while the metal plate assisted frozen samples were lower than those of the control samples. The TBARS values were found to be lower in both methods compared to control samples. The hardness values of control samples were generally lower than the samples subjected to both methods after or before cooking. The protein denaturation temperatures of the metal plate-assisted frozen samples were generally higher than others. As a result, ultrasound and metal plate assisted freezing processes preserved the quality characteristics of beef and had significant effects on several quality characteristics of beef. The application of ultrasound at 40 % provides a significant advantage in terms of quality characteristics. The effects of conduction heat transfer with metal plate-assisted freezing processes also provides the positive impact on the freezing of beef samples. Thus, the use of innovative technologies during the freezing of food in household refrigerators were evaluated within the study which brings new idea to integrate them in the production of household refrigerators.

Valorizing brewery industry waste in nanocellulose cryogel-PEG composites for cold chain packaging

Global concerns about food and energy waste call for new sustainable solutions. Phase changing materials (PCM) are promising thermal storage and management materials which have potential to mitigate food waste, yet they often suffer from leakage and non-shape stability. Here, a green shape-stabilized polyethylene glycol 300 (PEG) nanocellulose-based composite was developed using readily available and cost-effective side streams from the brewery industry. Two different routes were examined for the incorporation of PEG into the cellulose nanofiber (CNF) cryogel including adding different dry mass ratios of PEG in the sol stage, with or without physical crosslinking, or adding the PEG after CNF gelation. FTIR and TGA analysis revealed the improved thermal stability of PEG after incorporation into the CNF cryogel. The PEG/CNF composite produced by adding PEG in the gel stage outperformed the other material formulations by demonstrating the highest enthalpy value (93.2 J/g) and the best mechanical properties (Young's modulus of 140 kPa). The package containing the PEG/CNF composite could maintain the meat temperature below 0 °C around 4 times longer than the control package when the cold system was interrupted. Furthermore, the PEG/CNF composite showed a positive effect on the color and drip loss values of frozen meat.