Yellowness Index Research Articles

Thermo‐Oxidative Aging Behavior and Lifetime Prediction of Rubber Latex Foam with Various Natural‐to‐Synthetic Ratios

Rubber latex foam (RLF) is widely used in daily life and its characteristics are active areas of research. However, the thermo‐oxidative aging behaviors of RLF at high temperatures have not been elucidated in detail. Herein this study, the aging degree and characteristics of five types of RLF materials with various ratios of natural rubber latex and synthetic rubber latex are investigated by using the yellowness index (YI), whiteness index, cross‐linking density, indentation density, and infrared spectrum. It is indicated in the results that the structural failure degree, YI, and cross‐linking density of the sample increased linearly with increasing natural‐to‐synthetic ratio (N/R ratio). It is observed that all RLF samples with various N/R ratios undergo aging reactions during the aging process, but the aging degree and aging rate of the samples differ. Furthermore, a lifetime prediction model is calculated by the standard method and the variable activation energy method, and the YI of RLF is used as an index to evaluate the service life, which serves as a useful tool for the quality evaluation of RLF.

Optimization of Colour Parameters of Different Gluten-free Pasta Samples Using Response Surface Methodology

Colour plays an important role in consumer’s perception and acceptability of the food product. Therefore, colour measurement and analysis is one of the most important quality attributes to optimize the quality and value of food. Different blends of gluten-free maize flour, finger millet (Ragi) flour and quinova flour were used as raw materials for the development of pasta. Hunter Lab Colorimeter was used for measuring the surface color of the uncooked pasta samples. High quality pasta (either fresh or dried) is normally yellow in colour and the degree of yellowness can be calculated by using b* and L* values. Quality of pasta developed by different blend ratio of maize, ragi and quinova flours with different levels of CMC, Karaya Gum and dried at different drying temperature and air flow rates were evaluated in terms of L* values (lightness), b* values (yellowness) and Yellowness Index (YI). Results of colour analysis of gluten-free pasta samples indicated a significant effect of flours on L*, b* and YI while drying air temperature have a significant effect on b* values. Pasta samples prepared following optimized formulation 50:25:25 (Maize flour: Ragi, flour: Quinova flour) blend ratio, 5g CMC per 100g of blend ratio, 2.5g Karaya Gum per 100g of blend ratio, 60 0C drying air temperature and 0.78 m/sec. air flow rate provided optimum L*, b* and YI values with overall desirability of 0.545.

66‐2: Highly Transparent, Colorless Optical Film with Outstanding Mechanical Strength and Folding Reliability Using Mismatched Charge‐Transfer Complex Intensification

This study describes a novel colorless polyimide window film using the concept of charge‐transfer complex (CTC) intensification. The resulting film has a tensile modulus of 8.4 GPa, total transmittance of ≈90%, and yellow index below 3. This is the best‐recorded balance between mechanical strength and optical properties for a highly flexible optical film. Additionally, the film exhibits a pencil hardness grade over 2H and folding reliability over 200,000 folding/unfolding cycles. These outstanding properties are attributed to the unique supramolecular structure, which features multiple hydrogen bonding and salt complexation interactions that lead to CTC intensification.

Improving the Optical Properties and Filler Content of White Top Testliners by Using a Size Press.

This study aims to investigate the impact of coating with ground calcium carbonate (GCC) on the optical properties and filler content of white top testliner (WTT) papers. The paper properties investigated include brightness, whiteness, opacity, color coordinates, and yellowness. The results showed that the amount of filler mineral used in the coating process significantly affected the optical properties of the paper. The use of 15% total solids of GCC in the coating suspension resulted in the highest level of whiteness and improved the brightness value by 6.8%. The use of 7% total solids of starch and 15% total solids of GCC reduced the yellowness index by 85%. However, the use of only 7 and 10% total solids of starch had an adverse effect on the yellowness values. The surface treatment led to a significant increase in the filler content of the papers, with a maximum of 23.8% achieved using a coating suspension with 10% total solids of starch solution, 15% total solids of GCC suspension, and 1% dispersant. The starch and GCC in the coating suspension were found to have a direct impact on the filler content of the WTT papers. The addition of a dispersant improved the uniform distribution of the filler minerals and increased the filler content of the WTT. The water resistance of WTT papers increases due to the use of GCC, while their surface strength remains at an acceptable level. The study demonstrates the potential benefits of the surface treatment in terms of cost savings and provides valuable information on the impact of the treatment on the properties of WTT papers.

Do ultrasound form spontaneously nitrous pigments in nitrite-free pork meat batter?

The effects of ultrasound (US) on myoglobin modification, nitrous pigment formation, color, and total and free sulfhydryl content in nitrite-free pork meat batter were assessed. Five treatments were elaborated: Control (without US); TUS10′12 and TUS20’12 (sonication at 25 kHz, at 12 °C for 10 and 20 min, respectively); TUS10’18 and TUS20’18 (sonication at 25 kHz, at 18 °C for 10 and 20 min, respectively). Sonication for 20 min at 12 °C increased OxyMb and DeoxyMb pigments while reducing MetMb levels. This US condition also yielded higher red color indices and lower yellow color indices. Moreover, TUS20’12 exhibited enhanced nitrous pigment formation and decreased FerrylMb and free sulfhydryl (SH) values, indicating reduced oxidation in OxyMb and DeoxyMb pigments. In conclusion, the findings demonstrate that US can impart a cured color to nitrite-free meat products.

Investigation of the effect of preparation processes on CO2 laser-faded denim fabric quality

Purpose In the denim industry, enzyme washing and its combination with stone washing are generally used to get the desired worn-out look. However, these conventional methods include high water, energy and time consumption. Nowadays, laser fading, which is a computer-controlled, dry, ecological finishing method, is preferred in the denim fading process. The purpose of this study is to observe the effects of chemical pretreatment applications on laser-faded denim fabric in terms of color and mechanical properties. To eliminate the enzyme washing process in denim fading and to minimize the disadvantages of laser fading, such as decreased mechanical properties and increased fabric yellowness, various chemical pretreatment applications were applied to the denim fabric before laser fading, followed by simple rinsing instead of enzyme washing. Design/methodology/approach Two different indigo-dyed, organic cotton denim fabrics with different unit weights were exposed to pretreatment processes and then laser treatment, followed by simple rinsing. Polysilicic acid, boric acid, borax and bicarbonate were used for pretreatment processes, and laser treatment was carried out under optimized laser parameters (40 dpi resolution and 300 µs pixel time). Tensile strength was tested, and color values (CIE L*, a*, b*, ΔE*, C* and h), color yield (K/S), yellowness and whiteness indexes were measured to identify the color differences. Findings Before laser fading, 30 g/L and 40 g/L polysilicic acid pretreatments for sulfur-indigo-dyed fabric and a mixture of 10 g/L boric acid and 10 g/L borax pretreatments for the fabric only indigo-dyed were recommended for the laser fading with sufficient mechanical properties and good color values. Originality/value With the chemical pretreatments defined in this study, it was possible to reduce yellowness and maintain the mechanical properties after laser fading, thus minimizing the disadvantages of laser treatment and also eliminating enzyme washing.

Field retrieved photovoltaic backsheet survey from diverse climate zones: Analysis of degradation patterns and phenomena

Understanding the impact of climate stressors on photovoltaic (PV) backsheet degradation in real-use conditions is critical to improve the accelerated testing exposures, extend the backsheet lifetime, and increase the confidence in PV reliability. In this work, a total of 33 PV module backsheets were retrieved from six climatic zones worldwide with 2 - 28 years of exposure. These modules included five types of backsheet air-side materials (or outer layer): poly(vinylidene fluoride) (PVDF), poly(tetrafluoroethylene-co-hexafluoropropylene-co-vinylidene fluoride) (THV), poly(vinyl fluoride) (PVF), poly(ethylene terephthalate) (PET), and polyamide (PA). Attenuated total reflection Fourier-transform infrared spectroscopy (ATR-FTIR) was used to identify air-side materials. The degradation induced color change, gloss loss, and chemical material changes analyzed using optical microscopy, differential scanning calorimetry (DSC), scanning electron microscopy (SEM), colorimetry (yellowness index (YI)), and gloss measurements. PVDF, THV, and PVF air-side layer backsheets, in particular PVF, had minimal degradation in the air-side layer appearance and chemical structures after exposure in different climatic zones. The PET air-side backsheets exhibited obvious color increase (22.55 YI units after about 9 years exposure) and the PA/PA/PA backsheets showed large gloss loss (up to 76.4 %) relative to the unexposed backsheets. Severe cracks between cells that penetrated through the entire thickness of backsheets are observed on PA/PA/PA backsheets after 4-6 years of exposure in 6 climatic zones. The current indoor exposure standards were not sufficient to identify this degradation type. However, fluoropolymer based PV backsheets showed lower levels of degradation predictors and increased climatic resistance. Specific samples (PVF) showed little change from baseline after 28 years of outdoor exposure.

Differentiation of Medicinal Plants According to Solvents, Processing, Origin, and Season by Means of Multivariate Analysis of Spectroscopic and Liquid Chromatography Data.

Effects of processing and extraction solvents on antioxidant properties and other characteristics were evaluated for ten medicinal plant species originating from two different localities and two production years. A combination of spectroscopic and liquid chromatography techniques possessed data for multivariate statistics. Water, 50% (v/v) ethanol, and dimethyl sulfoxide (DMSO) were compared to select the most suitable solvent for the isolation of functional components from the frozen/dried medicinal plants. DMSO and 50% (v/v) ethanol were evaluated as more efficient for phenolic compounds and colorants extraction, while water was more useful for element extraction. Drying and extraction of herbs with 50% (v/v) ethanol was the most appropriate treatment to ensure a high yield of most compounds. The satisfactory differentiation of herbs (61.8-100%) confirmed the significant effect of the processing, geographical, and seasonal factors on target functional component concentrations. Total phenolic and total flavonoid compounds content, total antioxidant activity expressed as TAA, yellowness, chroma, and browning index were identified as the most important markers for medicinal plant differentiation.

Techno-functional, Nutritional and Sensorial Qualities of Raw, Brined and Dried Mushrooms (Pleurotus ostreatus) Produced on Oil Palm By- Products in Benin

Edible mushrooms consumed in Benin include a diversity of species including oyster mushrooms (Pleurotus ostreatus). This Oyster mushroom production is increasing in the South of the country. The study aims to evaluate their techno-functional, nutritional and sensory properties in order to optimize their exploitation in food technology and gastronomy. Therefore, 900g of Pleurotus ostreatus were produced on Oil Palm By- Products and divided into three lots of 300g for the study. Lot 1 was used to evaluate the techno-functional and nutritional parameters of fresh mushrooms. Lot 2 was brined while lot 3 was dried. Samples from all three lots were collected and used to study the variability in sensory quality by treatment. The study shows that Pleurotus ostreatus mushrooms produced in Benin have several technological-functional and nutritional benefits that can be used for food security. The luminance values (L*), red index (a*) and yellow index (b*) for fresh oyster mushrooms were respectively 74.6, 2.78 and 26.35. The hue value and the chroma value of the raw mushrooms were respectively of 5.98 and 26.49. The pH of fresh oyster mushrooms was 6.35. The water holding capacity was 11.85% and the technological yield was 88.15%. Nutritionally, the dry matter, fat, ash and protein content of the Pleurotus ostreatus were 9.8%, 2.6%, 6.7%, and 14.78% respectively. About sensorial quality, fresh and brined mushrooms were better appreciated than dried mushrooms. Overall, Pleurotus ostreatus mushrooms produced in palm residues have several techno-functional and nutritional assets and may be promoted for food and nutritional security.

Modeling between Water Resources Security and Regional Economic Growth in the Yellow River Basin Based on Entropy Weight Method—A Case Study for Future Smart City

Abstract In order to explore the relationship between water resource security and regional economic growth, the Yellow River Basin was taken as the study area, and a relationship model between water resource security and regional economic growth in the Yellow River Basin based on the entropy weight method was constructed. After investigating the geographical location, changes in water resources, and economic status of the study area, combined with the principle of coupling coordination in water resources and economic systems, the Yellow River Basin water resources security index system was constructed based on the five aspects, including water resources characteristics, water supply facilities, and water resources management capacity and regional economic growth index system was constructed based on survival and development poverty two aspects. The entropy weight method was used to measure the variation degree of the indexes, and the information entropy was used to calculate the weight of each index. The TOPSIS method can be applied in optimizing the coupling algorithm and building a coupling coordination relationship model. Based on the coupling coordination index, the relationship between water resources security and regional economic growth in the Yellow River Basin was analyzed. The results show that the model analysis results can reflect the actual situation of water resources security and regional economic growth in the Yellow River Basin and show that there is a high degree of coupling between water resources security and regional economic growth in most provinces (cities). The cities showing extreme coupling relationships are mainly distributed in the economic zones, including Henan, Ningxia, Shanxi, and Gansu, and the cities showing moderate coupling relationships are mainly distributed in Xining and Tibetan Autonomous Prefectures. At the same time, policy suggestions are put forward based on the relationship between water resources security and regional economic growth in the Yellow River Basin.

Influence of Conservation Agriculture on Durum Wheat Grain, Dough Texture Profile and Pasta Quality in a Mediterranean Region

There is a growing interest in the Mediterranean regions to switch to conservation agriculture (CA) to address climate change and soil deterioration issues. The novelty of this study lies in the quality of the supply chain, from the raw material (durum wheat grain) to the ready-to-sell product (spaghetti), under long-term CA, and using two varieties over two years of study. This study aims to investigate the impact of two soil management systems (SM) (CA after 10/11 (since 2009–2010) years switching vs. conventional tillage (CT)) on grain quality, dough texture profile, and pasta quality of two Tunisian durum wheat varieties (Karim and Monastir) in a 2-year-long experiment (2019 and 2020). The results showed that the SM had a significant impact on the grain quality in both years in terms of protein content and wet gluten, which were, respectively, lower under CA (11.92% vs. 11.15% for protein content) and (18.75% vs. 17.68% for wet gluten) in the wet year. These parameters increased in the dry year but they were higher under CA (15.70% vs. 14.42 ± 0.94% for protein content) and (26.00% vs. 23.20% for wet gluten). These results have, in turn, affected the dough quality (springiness, chewiness, and cohesiveness) and pasta cooking time and decreased the pasta cooking loss and water absorption index. In terms of the variety (V) factor, “Karim” variety in the dry year had a higher protein content and better dough quality than “Monastir” variety, and it reduced the pasta cooking time. In addition, the pasta yellow index (b*) from grains grown under CA was always higher than those in the CT system (23.99 vs. 19.72% and 25.24 vs. 22.19% in 2019 and 2020, respectively). The interaction between SM and V was significant in both years only for the dough hardness and pasta b* parameters. In conclusion, long-term CA may be a crucial solution in the dry season to promote food quality and achieve sustainable agriculture goals.

Negative-tone photosensitive polyimide with high transparency

Negative-tone photosensitive polyimides (n-PSPI) with high transparency at visible wavelength region (400–700 nm) were prepared by dissolving photosensitive polyimide precursor -poly(amide ester)(PAE) resins, photoinitiator, photocrosslinker and other additives in organic solvents. The PAE resins were synthesized by polycondensation of a fluorinated aromatic diamine with an aromatic diester dichloride or its mixture. The n-PSPI coating solutions showed good photolithographic performance with resolution of 8 µm (via) and 7 µm (line) at 5 µm of the thermally cured film thickness. After thermally cured at 350 °C/1h, the typical PSPI film exhibited excellent thermal properties with Tg of 344 °C and Td5 of 525 °C, respectively. The mechanical properties with elongation at breakage of as high as 42.2% and tensile strength of 133.7 MPa were also measured. Additionally, the thermally cured PSPI films exhibited excellent transparency with UV cuttoff wavelength of 362 nm, transmittance of 90.5% at 450 nm, and 95.5% at 550 nm, as well as yellowness indices of less than 6.55. Furthermore, theoretical simulations were used to prove that trifluoromethyl group in the backbone structure of PSPI precursor resin can effectively improve the transparency of PSPI films.

Development of a Spectral Index for the Detection of Yellow-Flowering Vegetation

Floral phenology as a special indicator of climate change and vegetation dynamics is drawing more attention. The long-term observations of flowering events collected at scattered ground sites have accumulated valuable priority on the understanding of floral phenology, but with insufficient investigation on the spatio-temporal dynamics at regional scale, which is mainly induced by the lack of effective ways to capture the pixel-based flower events from remote sensing images. The existing yellowness indices are constructed for rape (Brassica napus L.) with less suppression to the bright background and dark green vegetation, and further with inadequate consideration on physiological characteristics and the temporal spectral signature of investigated vegetation. In this paper, we examined rape and several other representative vegetation types to determine spectral features of yellow-flower period within the growing season, then selected the visible and near-infrared bands to construct a Novel Yellowness Index (NYI) with an enhancement on the physiological mechanism of plants. The proposed NYI were discussed on the variation of mathematical properties with representative instances, cross-compared with three typical yellowness indices—Ratio Yellowness Index (RYI), Normalized Difference Yellowness Index (NDYI), and Ashourloo Canola Index (ACI) —over various yellow-flowering vegetation species at multiple scales, and validated with ground observations of three available PhenoCam network stations and field phenological observations at Görlitz, Sachsen, and Germany. In addition, we applied NYI to detect the rape field using Sentinel-2 image at Görlitz with typical rape area as a case study. Results show that the proposed NYI exhibits the potential to capture yellow-flowering events with increased sensitivity to the variation of flower density, and reduction of noise introduced by bright background or dark green vegetation of multiple vegetation species at different scales. As the flower density increases from 33% to 78%, the relative differences of NYI captured can reach up to 74%, compared with other three indices which have the relative differences no more than 57%. The cross-comparison indicates NYI performs better with higher consistent with PhenoCam observation and Deutscher Wetterdienst phenological station than other yellowness indices in capturing the variation of yellow flower density. The case study of NYI application in the identification of rape field exhibits good accuracy with the overall accuracy up to 97.5%, the Kappa coefficient of 0.94, and F score of 0.96. Consequently, the satellite-derived yellowness index will be a potential means to investigate the flowering dynamics and planting range of yellow-flowering vegetation such as rape.

Textural and Rheological Properties of Sliceable Ketchup.

This study investigates the effect of different mixtures of gums [xanthan (Xa), konjac mannan (KM), gellan, and locust bean gum (LBG)] on the physical, rheological (steady and unsteady), and textural properties of sliceable ketchup. Each gum had an individually significant effect (p < 0.05) on viscosity; however, the addition of Xa in combination with other gums had a greater effect on viscosity. By increasing the use of Xa in ketchup formulations, the amount of syneresis decreased such that the lowest amount of syneresis related to the sample prepared with 50% Xa and 50% gellan. Although the use of different levels of gums did not have a significant effect on the brightness (L) and redness (a) indices (p < 0.05), the use of different ratios of gums had a significant effect (p < 0.05) on the yellowness (b) index. The effect of different levels of gums used had a significant effect only on firmness (p < 0.05), and their effects on other textural parameters were not statistically significant (p > 0.05). The ketchup samples produced had a shear-thinning behavior, and the Carreau model was the best model to describe the flow behavior. Based on unsteady rheology, G' was higher than G" for all samples, and no crossover between G' and G" was observed for any of the samples. The constant shear viscosity (η) was lower than the complex viscosity (η*), which showed the weak gel structure. The particle size distribution of the tested samples indicated the monodispersed distribution. Scanning electron microscopy confirmed the viscoelastic properties and particle size distribution.

PVC containing silver nanoparticles with antimicrobial properties effective against SARS-CoV-2.

Poly (vinyl chloride) (PVC) is commonly used to manufacture biomedical devices and hospital components, but it does not present antimicrobial activity enough to prevent biofouling. With the emergence of new microorganisms and viruses, such as Severe Acute Respiratory Syndrome Coronavirus 2 (SARS-CoV-2) that was responsible for the global pandemic caused by Coronavirus Disease 2019 (COVID-19), it is evident the importance of the development of self-disinfectant PVC for hospital environments and medical clinics where infected people remain for a long time. In this contribution, PVC nanocomposites with silver nanoparticles (AgNPs) were prepared in the molten state. AgNPs are well-known as antimicrobial agents suitable for designing antimicrobial polymer nanocomposites. Adding 0.1 to 0.5wt% AgNPs significantly reduced Young's modulus and ultimate tensile strength of PVC due to the emergence of microstructural defects in the PVC/AgNP nanocomposites, but the impact strength did not change significantly. Furthermore, nanocomposites have a higher yellowness index (YI) and lower optical bandgap values than PVC. The PVC/AgNP nanocomposites present virucidal activity against SARS-CoV-2 (B.1.1.28 strain) within 48h when the AgNP content is at least 0.3wt%, suitable for manufacturing furniture and hospital equipment with self-disinfectant capacity to avoid secondary routes of COVID-19 contagion.

THE APPLE PULP ENZYMATIC CATALYSIS

The paper presents experimental data on the use of pectolytic and cellulolytic enzymes and their compositions (Fructozym P6-L, Lafazym Extract, Cellolux-A) for processing the apple pulp from the Krasnoyarsky Snegirek fruits. The aim of this study is to select enzyme preparations for the processing of apple pulp, which allow to maximize the must yield, increase the content of phenolic compounds and provide high filtration rate. Technological and physico-chemical characteristics for the obtained wort samples are experimentally determined. It shown that the apple pulp treatment with a composition of enzyme preparations (Lafazym Extract + Cellolux-A) contributes to obtaining the maximum total must yield of 72.5% and the minimum kinematic viscosity of 2.64 mPa‧s. In addition, the maximum increase in filtration rate of 68.7% achieved by processing Lafazym extract. It established that the enzymatic catalysis of apple pulp makes it possible to increase the content of phenolic compounds in the must. It established that the enzymatic catalysis of apple pulp makes it possible to increase the phenolic compounds content in the must. Their highest concentration of 552.00 mg/cm3 obtained in the sample using an enzymatic preparation of pectolytic action – Lafazym Extract. It shown that the use of enzyme preparations affects to the optical characteristics of must samples. In relation to the control sample, the color intensity of the wort increases (from 0.740 to 1.102), while the yellowness index decreases (from 3.32 to 3.12), which indicates a decrease in the rate of wort oxidation reactions. The obtained results make it possible to recommend pectolytic enzyme preparations Fruktozym P6-L and Lafazym Extract in combination with Cellolux-A to use for the apple pulp processing.

Effects of Partial Replacement of Durum Wheat Re-Milled Semolina with Bean Flour on Physico-Chemical and Technological Features of Doughs and Breads during Storage

The 'Signuredda' bean is a local genotype of pulse with particular technological characteristics, cultivated in Sicily, Italy. This paper presents the results of a study to evaluate the effects of partial substitutions of durum wheat semolina with 5%, 7.5%, and 10% of bean flour to prepare durum wheat functional breads. The physico-chemical properties and the technological quality of flours, doughs, and breads were investigated, as well as their storage process up to six days after baking. With the addition of bean flour, the proteins increased, as did the brown index, while the yellow index decreased. The water absorption and dough stability according to the farinograph increased from 1.45 in FBS 7.5%, to 1.65 in FBS 10%, for both 2020 and 2021, and from 5% to 10% supplementation for water absorption. Dough stability increased from 4.30 in FBS 5%-2021 to 4.75 in FBS 10%-2021. According to the mixograph, the mixing time also increased. The absorption of water and oil, as well as the leavening capacity, were also examined, and results highlighted an increase in the amount of water absorbed and a greater fermentation capacity. The greatest oil uptake was shown with bean flour at 10% supplementation (3.40%), while all bean flour mixes showed a water absorption of approximately 1.70%. The fermentation test showed the addition of 10% bean flour significantly increased the fermentative capacity of the dough. The color of the crumb was darker, while the crust became lighter. During the staling process, compared with the control sample, loaves with greater moisture and volume, and better internal porosity were obtained. Moreover, the loaves were extremely soft at T0 (8.0 versus 12.0 N of the control). In conclusion, the results showed an interesting potential of 'Signuredda' bean flour as a bread-making ingredient to obtain softer breads, which are better able to resist becoming stale.

Revealing molecular mechanisms of colorless transparent polyimide films under photo-oxidation

Colorless transparent polyimide (CPI) films with high thermal stability, superior mechanical and dielectric properties are widely used in optoelectronic devices, in which the properties are degraded in service. In this work, the degradation in properties and molecular mechanisms of the CPI-L film with the trifluoromethyl group and CPI-T film with the alicyclic group under photo-oxidation are revealed. It is found that for CPI-L and CPI-T films after 168 h photo-oxidation, the mechanical properties and thermal stability are decreased, especially the yellowness index is increased by 740% and 530%, respectively. Consequently, the degradation of the CPI-L film is more severe than the CPI-T film after photo-oxidation. This is because that the transmission at 365 nm of CPI-L and CPI-T films before photo-oxidation is 51% and 64%, respectively. After photo-oxidation, the ether bond, imide ring and phenyl of both CPI films are broken, and the rearrangement of CN in the CPI-L film is observed. And eroded voids and/or microcracks caused by off-gassing appear at 120 h and 72 h, respectively. Furthermore, possible molecular mechanisms of CPI films during photo-oxidation are proposed, and the relationship between molecular mechanisms and properties degradation is elucidated. Moreover, the content of the CO is decreased with the increased depth of CPI-L and CPI-T films, indicating the enrichment of the CO on the surface. It is mainly because free radicals generated during photo-oxidation can combine with the atmospheric O2.

Pullulan/Agar-Based Functional Film Containing Eucalyptus Essential Oil and Rutin

Biopolymer-based films were developed using a mixture of pullulan and agar, and the fabricated film was functionalized with bioactive functional components, Pickering emulsion of eucalyptus essential oil (PEU), and rutin. The color of the film with PEU and rutin supplemented was light yellow. As a result, the yellowness index increased while the whiteness index of the film reduced. The functional filler showed a biocompatibility with the pullulan/agar polymer matrix. The presence of bioactive functional materials enhanced the UV protection properties of the film. The films’ mechanical properties, vapor barrier properties, and thermal stability were not pointedly affected by the presence of essential oils and rutin alone or in combination. The presence of essential oils and rutin markedly enhanced the antioxidant activity of pullulan/agar-based films. Therefore, the bioactive functional film developed can be useful for active food packaging applications.

Exploring PlanetScope Satellite Capabilities for Soil Salinity Estimation and Mapping in Arid Regions Oases

One reason for soil degradation is salinization in inland dryland, which poses a substantial threat to arable land productivity. Remote-sensing technology provides a rapid and accurate assessment for soil salinity monitoring, but there is a lack of high-resolution remote-sensing spatial salinity estimations. The PlanetScope satellite array provides high-precision mapping for land surface monitoring through its 3-m spatial resolution and near-daily revisiting frequency. This study’s use of the PlanetScope satellite array is a new attempt to estimate soil salinity in inland drylands. We hypothesized that field observations, PlanetScope data, and spectral indices derived from the PlanetScope data using the partial least-squares regression (PLSR) method would produce reasonably accurate regional salinity maps based on 84 ground-truth soil salinity data and various spectral parameters, like satellite band reflectance, and published satellite salinity indices. The results showed that using the newly constructed red-edge salinity and yellow band salinity indices, we were able to develop several inversion models to produce regional salinity maps. Different algorithms, including Boruta feature preference, Random Forest algorithm (RF), and Extreme Gradient Boosting algorithm (XGBoost), were applied for variable selection. The newly constructed yellow salinity indices (YRNDSI and YRNDVI) had the best Pearson correlations of 0.78 and −0.78. We also found that the proportions of the newly constructed yellow and red-edge bands accounted for a large proportion of the essential strategies of the three algorithms, with Boruta feature preference at 80%, RF at 80%, and XGBoost at 60%, indicating that these two band indices contributed more to the soil salinity estimation results. The best PLSR model estimation for different strategies is the XGBoost-PLSR model with coefficient of determination (R2), root mean square error (RMSE), and ratio of performance to deviation (RPD) values of 0.832, 12.050, and 2.442, respectively. These results suggest that PlanetScope data has the potential to significantly advance the field of soil salinity research by providing a wealth of fine-scale salinity information.