Effects of medium voltage electrical stimulation on initial pH decline and quality parameters during ageing and frozen storage of Nellore beef

This study aimed to evaluate the influence of medium voltage electrical stimulation (ES) at three different intensities, 200 V (Treatment 200 V, T200), 300 V (Treatment 200 V, T300), and 400 V (Treatment 400 V, T400) on the initial pH decline in post mortem muscle and the quality parameters on M. longissimus thoracis - Nellore beef, both throughout the ageing process and during frozen storage. The colour, cooking loss, and shear force parameters for samples of aged beef were determined. Additional parameters, like thaw loss, pH, and lipid oxidation were also analyzed for the frozen storage. The shear force and cooking loss decreased and colour parameters increased in Nellore beef ES compared with CON on ageing time (14 days). At frozen storage, quality parameters like pH, a*, and b* were reduced over time, and no negative effect on lipid oxidation was found. Electrical stimulation at 200 V demonstrated effectiveness for decreasing shear force to Nellore beef (M. longissimus thoracis) during frozen storage. The application of medium voltage electrical stimulation can contribute to improved quality and tenderness in Nellore beef, both during ageing and frozen storage conditions.

Calibration and validation of the HydroColor and Citclops smartphone applications for water quality monitoring

Water quality monitoring, essential for safeguarding ecosystems and human health, has gained increasing significance as societies worldwide prioritize environmental awareness and sustainable practices. Therefore, this study evaluates the performance of two smartphone applications (APPs), HydroColor and Citclops (now EyeOnWater), in estimating water quality parameters such as turbidity, the concentration of suspended particulate matter ([SPM]), and colour. By comparing laboratory and hyperspectral sensors measurements with water quality parameters estimated from smartphone images, the study assessed the accuracy and efficiency of the transfer functions employed by these APPs. The study findings revealed varying degrees of accuracy, with HydroColor R2 values of 0.36 and 0.83 for turbidity and [SPM], respectively, while Citclops achieved an R2 value of 0.7 for colour estimation. The study identified limitations in both APPs, particularly in their applicability to different water systems. These insights underscore the importance of proper calibration and validation procedures for smartphone-based water quality monitoring APPs. Also, the findings underscore the growing significance of smartphone APPs in enabling accessible and real-time monitoring of water quality, highlighting their potential to revolutionize the democratization of environmental monitoring practices through citizen science. Ultimately, this research contributes to the advancement of smartphone-based monitoring initiatives to inform decision-making processes in environmental management, and enhancing our understanding of water quality dynamics in diverse environments.

Neural mechanisms of odour imagery induced by non-figurative visual cues

Odour imagery, the ability to experience smell when an appropriate stimulus is absent, has widely been documented as being particularly difficult. However, previous studies have shown the beneficial effect of visual cues (e.g., pictures or words) to facilitate performance in numerous tasks of olfactory nature. Therefore, the use of visual cues to evoke odours seems relevant. In this study, our interest is directed towards non-figurative coloured arrangements, which result from a patented technology and aim at chromatically representing any smell from its chemical composition and sensory description. The aim of this study was to characterise the neural mechanisms of odour imagery facilitated by these non-figurative coloured arrangements. Using functional magnetic resonance imaging, we recorded and compared hemodynamic responses during odour imagery facilitated by non-figurative coloured arrangements and pictures. Our findings reveal that the use of non-figurative coloured arrangements during odour imagery solicits olfactory and non-olfactory brain regions (orbitofrontal cortex, insula, hippocampus, thalamus, dorsolateral prefrontal cortex and supplementary motor area), which are mainly involved in olfactory processing and multimodal integration. Moreover, very similar cortical activity was found between the use of non-figurative coloured arrangements and pictures during odour imagery, with increased activity in the supplementary motor area during the use of coloured arrangements only. Overall, non-figurative coloured arrangements could become a robust tool to visually evoke odours without requiring prior familiarity with the depicted odour. Future studies should use psychometric measures to determine the relationships between brain activation, odour imagery ability and vividness of the generated odour images.

A review of the current policies and guidance regarding Apgar scoring and the detection of jaundice and cyanosis concerning Black, Asian and ethnic minority neonates

BACKGROUND

Ethnic inequalities in maternal and neonatal health in the UK are well documented. Concerns exist regarding the use of skin colour in neonatal assessments. Healthcare professionals should be trained to recognise symptoms of diverse skin tones, and comprehensive, and inclusive guidance is necessary for the safe assessment of all infants. Disparities in healthcare provision have been emphasised during the COVID-19 pandemic, and additional research is needed to determine whether such policies adequately address ethnic minority neonates.

METHODS

A desktop search included searches of guidance produced for the United Kingdom (UK). Further searches of the Cochrane and World Health Organization (WHO) were used to identify any international guidance applicable in the UK context.

RESULTS

Several policies and one training resource used descriptors 'pink,' 'pale,' 'pallor,' and 'blue' about neonatal skin and mucous membrane colour. No policies provided specific guidance on how these colour descriptors may appear in neonates with different skin pigmentation. Only the NICE guidance and HEE e-learning resource acknowledged the challenges of assessing jaundice in infants with diverse skin tones, while another guideline noted differences in the accuracy of bilirubin measurements for the assessment of jaundice. Three policies and one training resource advised against relying on visual observation of skin colour when diagnosing neonatal conditions. The training resource included images of ethnic minority neonates, although most images included white infants.

CONCLUSIONS

Inadequate consideration of ethnicity in UK policy and training perpetuates disparities, leading to inaccurate assessments. A review is needed for inclusivity in neonatal care, regardless of skin pigmentation.

Influence of cooking methods and storage time on colour, texture, and fatty acid profile of a novel fish burger for the prevention of cognitive decline

Western diets are poor in healthy n-3 polyunsaturated fatty acids (n-3 PUFA), namely eicosapentaenoic (EPA) and docosahexaenoic acid (DHA), iodine (I), and other nutrients that may protect against cognitive ageing. Given DHA richness in chub mackerel (Scomber colias), high vitamin B9 levels in quinoa (Chenopodium quinoa), and I abundance in the seaweed Saccorhiza polyschides, a functional hamburger rich in these nutrients by using these ingredients was developed. This research focused on the factors affecting its quality by examining the impact of cooking (steaming at 100 °C, roasting at 180 °C, grilling at 180 °C) and storage time (after 4 and 6 months at -20 °C) upon the product's properties. Cooking treatments were found to influence the burger's colour and texture, whereas storage duration impacted FA levels and the polyene index. Cooked burgers presented lighter (L*, 45.1-55.0 vs 36.9 ± 2.4) and more yellow colouration (b*, 15.8-17.8 vs 13.6 ± 1.0) than raw burgers. Cooked burgers also exhibited higher textural values across various parameters than their raw versions. Grilled burgers (excluding initial time) were firmer (50.0 ± 5.1 N) than those cooked otherwise (37.0-39.9 N). Regarding FA levels, a decrease in DHA was recorded after four months (21.8-23.0% vs 26.4-30.6%). The polyene index followed a similar trajectory, declining from 2.6 to 3.6 initially to 1.8-1.9 in the fourth month. Hence, the studied mackerel burger could be a promising source of EPA, DHA, and other n-3 PUFAs in human diets, optimally with a frozen storage duration of fewer than four months to preserve nutritional integrity.

Difficult at dusk? Illuminating the debate on cricket ball visibility

OBJECTIVES

Investigate the visibility of new and old red, white and pink cricket balls under lighting and background conditions experienced during a day-night cricket match.

DESIGN

We modelled the luminance contrast signals available for a typical observer for a ball against backgrounds in a professional cricket ground, at different times of day.

METHODS

Spectral reflectance (light reflected as a function of wavelength) was derived from laboratory measurements of new and old red, white and pink balls. We also gathered spectral measurements from backgrounds (pitch, grass, sightscreens, crowd, sky) and spectral illuminance during a day-night match (natural afternoon light, through dusk to night under floodlights) from Lord's Cricket Ground (London, UK). The luminance contrast of the ball relative to the background was calculated for each combination of ball, time of day, and background surface.

RESULTS

Old red and old pink balls may offer little or no contrast against the grass, pitch and crowd. New pink balls can also be of low contrast against the crowd at dusk, as can pink and white balls (of any age) against the sky at dusk.

CONCLUSIONS

Reports of difficulties with visibility of the pink ball are supported by our data. However, our modelling also shows that difficulties with visibility may also be expected under certain circumstances for red and white balls. The variable conditions in a cricket ground and the changing colour of an ageing ball make maintaining good visibility of the ball a challenge when playing day-night matches.

Combined effect of ultrasound and vacuum impregnation for the modification of apple tissue enriched with aloe vera juice

The aim of the work was to investigate how ultrasonic (US) treatment impacts on the physical and chemical properties of vacuum-impregnated apples. Apple slices were subjected to vacuum impregnation (VI) in an Aloe vera juice solution without additional treatments, serving as the reference material. Alternatively, ultrasound (US) treatments, at frequencies of 25 or 45 kHz, and durations of 10, 20, or 30 min, were employed as a pre-treatments before the VI process. The use of US processing enabled a significant increase in the efficiency of VI, without influencing in a significant way the color of the VI samples. The VI process led to a reduction in the content of bioactive compounds, in particular vitamin C and TPC decreased by 34 and 32 %, respectively. The use of US as a pre-treatment, in particular at 45 kHz for 20 or 30 min, led to a better preservation of these compounds (unchanged values for vitamin C and decrease by 23-26 % for TPC in comparison to the fresh samples). Through cluster analysis encompassing all assessed properties, it was evident that US treatment was beneficial for the processing, however the application of appropriate parameters of US treatment (frequency and time) had an impact on achieving similar quality to VI samples. The ultrasound treatment before vacuum impregnation may be suitable, however, the specific processing parameters should be defined for the obtained high quality of the final product.

Hematite colour revisited: Particle size and electronic transitions

Hematite has been used as a pigment since ancient times, due to its natural abundance and colour that ranges from vivid red to purple. Caput mortuum is a purple α-Fe2O3 whose colour has been ascribed as originating from particle size. In this work, submicrometric synthetic, natural and commercial hematites were investigated by diffuse reflectance spectroscopy (DRS), scanning electron microscopy with energy dispersive spectroscopy (SEM-EDS) and Raman microscopy aiming to clarify the origin of the purple colour. From the results it was concluded that the purple colour is associated with crystallinity, that promotes a significant decrease in absorption below 500 nm and, simultaneously, an increase in the 6A1(6S) → 4T1(4G) d-d transition at ca. 880 nm. The behaviour of the ca. 880 nm band can be explained by the more extensive magnetic interaction between adjacent Fe3+ ions in crystalline samples but cannot explain the spectral behaviour in the green-blue region considering only the d-d transitions. A plausible explanation is that in the distorted FeO6 octahedra, both the Fe-O distances and the Fe-O-Fe angles area are affected, thus interfering in the low energy oxygen-to-iron charge transfer transition, whose tail span the 400 nm - 500 nm region and is more intense than the d-d transitions in hematite nanoparticles, nanofilms and defective (red) Fe2O3 samples. The decrease in the intensity of the charge transfer band as a consequence of the FeO6 octahedral distortion is yet to be confirmed by further experiments, but the experimental results clearly show that the purple colour of hematite is due to a decrease in optical absorption below 500 nm.

Integument colour change: Tracking delayed growth of Oppia nitens as a sub-lethal indicator of soil toxicity

Growth is an important toxicity end-point in ecotoxicology but is rarely used in soil ecotoxicological studies. Here, we assessed the growth change of Oppia nitens when exposed to reference and heavy metal toxicants. To assess mite growth, we developed an image analysis methodology to measure colour spectrum changes of the mite integument at the final developmental stage, as a proxy for growth change. We linked the values of red, green, blue, key-black, and light colour of mites to different growth stages. Based on this concept, we assessed the growth change of mites exposed to cadmium, copper, zinc, lead, boric acid, or phenanthrene at sublethal concentrations in LUFA 2.2 soil for 14 days. Sublethal effects were detected after 7 days of exposure. The growth of O. nitens was more sensitive than survival and reproduction when exposed to copper (EC50growth = 1360 mg/kg compared to EC50reproduction = 2896 mg/kg). Mite growth sensitivity was within the same order of magnitude to mite reproduction when exposed to zinc (EC50growth = 1785; EC50reproduction = 1562 mg/kg). At least 25% of sublethal effects of boric acid and phenanthrene were detected in the mites but growth was not impacted when O. nitens were exposed to lead. Consistent with previous studies, cadmium was the most toxic metal to O. nitens. The mite growth pattern was comparable to mite survival and reproduction from previous studies. Mite growth is a sensitive toxicity endpoint, ecologically relevant, fast, easy to detect, and can be assessed in a non-invasive fashion, thereby complimenting existing O. nitens testing protocols.

Effect of different atmospheric and subatmospheric cooking techniques on physical and chemical qualitative properties of pork loin

In this paper, the effects of four cooking procedures were evaluated, two occurring in atmospheric (in ventilated and steam oven) and two in subatmospheric (vacuum and sous vide cooking) conditions on pork Longissimus lumborum. The main objective of the study was to compare and evaluate the physical and chemical characteristics. Samples were cooked in four independent trials namely Oven (O), Steaming (ST), Vacuum Cooking (VC) and Sous Vide (SV). The analyses included temperature, cooking effect, percentage weight loss, texture (cutting and double compression tests), colour (superficially and inside the sample), microstructure (optical microscopy) and fibres shortening analysis. To assess cooking effects on significant nutritional constituents, the fatty acid composition and the content of B vitamins were analysed. Volatile profiles of samples were also compared using solid-phase microextraction. SV cooking resulted in the less favourable meat texture, presenting the highest hardness and chewiness. Moreover, high hardness values measured on SV samples is also related to the high weight loss. The technique of oven cooking (O) demonstrated superior results in terms of mechanical properties, which are closely associated with the cooking values. Specifically, the cook value C0 was significantly higher in the case of oven cooking compared to SV, VC, and ST. Mild temperature conditions and cooking times of the four considered cooking techniques did not induce significant variations in the fatty acid composition and volatile profile. Conversely, SV and VC allowed the highest amount of vitamin B retention in cooked meat. This work suggests that some differences emerged on the effects due to sub-atmospheric and atmospheric cooking compared to traditional ones.

Colour as a behavioural guide for fish near hydrokinetic turbines

Hydropower is a traditional and widespread form of renewable energy and vertical axis turbines are an emerging technology suitable for low to medium velocity water bodies such as rivers. Such devices can provide renewable power to remote communities but may also contribute to fragmenting already poorly connected riverine habitats and the impact could be particularly pronounced for migratory diadromous aquatic species such as salmonids by limiting their ability to pass the turbines. Optimising the design of such turbines is therefore essential to mitigate their impact on aquatic fauna. One easily altered property that does not impact turbine performance is blade colour. Here, juvenile rainbow trout (Oncorhynchus mykiss) free swimming within a flume were monitored in the presence of a vertical axis turbine that was either stationary or rotating, and coloured white or orange. The orange colour of the turbine affected behaviour by increasing turbine avoidance and decreasing the number of potentially harmful interactions with the turbine when it was rotating, whilst not affecting passage or mobility of the trout compared to the white turbine. Visibility is therefore a potentially useful tool in mitigating the environmental impact of hydrokinetic turbines.

Free and open-source software for object detection, size, and colour determination for use in plant phenotyping

BACKGROUND

Object detection, size determination, and colour detection of images are tools commonly used in plant science. Key examples of this include identification of ripening stages of fruit such as tomatoes and the determination of chlorophyll content as an indicator of plant health. While methods exist for determining these important phenotypes, they often require proprietary software or require coding knowledge to adapt existing code.

RESULTS

We provide a set of free and open-source Python scripts that, without any adaptation, are able to perform background correction and colour correction on images using a ColourChecker chart. Further scripts identify objects, use an object of known size to calibrate for size, and extract the average colour of objects in RGB, Lab, and YUV colour spaces. We use two examples to demonstrate the use of these scripts. We show the consistency of these scripts by imaging in four different lighting conditions, and then we use two examples to show how the scripts can be used. In the first example, we estimate the lycopene content in tomatoes (Solanum lycopersicum) var. Tiny Tim using fruit images and an exponential model to predict lycopene content. We demonstrate that three different cameras (a DSLR camera and two separate mobile phones) are all able to model lycopene content. The models that predict lycopene or chlorophyll need to be adjusted depending on the camera used. In the second example, we estimate the chlorophyll content of basil (Ocimum basilicum) using leaf images and an exponential model to predict chlorophyll content.

CONCLUSION

A fast, cheap, non-destructive, and inexpensive method is provided for the determination of the size and colour of plant materials using a rig consisting of a lightbox, camera, and colour checker card and using free and open-source scripts that run in Python 3.8. This method accurately predicted the lycopene content in tomato fruit and the chlorophyll content in basil leaves.

Substances with a Single Visible Absorption Band Cannot Be Green

Some chemistry textbooks use an inappropriate colour model when discussing the colour of a substance that absorbs light at a specific wavelength. More specifically, these textbooks state that substances that absorb only in the violet end of the visible spectrum are green-yellow and substances that absorb only in the red end are blue-green. This paper presents a more accurate approach.

Comparison of the colour accuracy of a single-lens reflex camera and a smartphone camera in a clinical context

OBJECTIVES

This study aimed to investigate the colour accuracy of digital photographs captured by a single-lens reflex (SLR) camera and a smartphone camera in a clinical setting.

METHODS

Dentate subjects were recruited, and their maxillary anterior teeth were photographed along with a colour target and a dental shade guide. There were eight groups: Group 1: SLR camera with a 100 mm macro-lens and a ring-flash (SLRC); Group 2: SLRC with a polarizer; Group 3: SLRC with white-balance calibration; Group 4: SLRC with a polarizer and white-balance calibration. Groups 5 to 8 were similar to Groups 1 to 4, except a smartphone camera and an external light source (SC) were used. The CIE LAB coordinates of the colour target, shade guide, and centre of the maxillary right central incisor (tooth 11) in the digital photographs were retrieved. The colour difference ΔE=[(ΔL*)2+(Δa*)2+(Δb*)2]1/2 to the reference colour coordinates or the reading of the dental spectrophotometer was calculated. The results were analysed by the Kruskal-Wallis test at α=0.05 with Bonferroni correction.

RESULTS

Thirty-nine subjects were photographed. SLRC with a polarizer showed the largest ΔE in this study (P<0.001). When capturing tooth 11, SLRC with calibrated white-balance resulted in the smallest ΔE in this study (P<0.001), and the use of a polarizer and/or calibrated white-balance did not result in a smaller ΔE than that of SC alone (P>0.001).

CONCLUSION

Calibration for white-balance is recommended for the SLRC. The use of a polarizer does not show an improvement in colour accuracy. SC alone may be sufficient for intraoral photography.

CLINICAL SIGNIFICANCE

When capturing intraoral photography using a single-lens reflex camera, it is recommended to calibrate the white-balance. The use of a polarizer does not significantly improve colour accuracy. However, a smartphone camera with an external light source can serve as a viable alternative.

The pro-oxidant action of high-oxygen MAP on beef patties can be counterbalanced by antioxidant compounds from common hawthorn and rose hips

The objective of this research was to evaluate the effectiveness of antioxidant-rich extracts from rose hip (Rosa canina L.; RC) and hawthorn (Crataegus monogyna Jacq.; CM) at minimizing the oxidative damage to proteins and lipids in beef patties subjected to a high‑oxygen (HiOx-MAP) and vacuum (Vacuum) packaging atmosphere. The extracts of RC and CM were characterized by quantifying bioactive compounds, namely, phenolic compounds, tocopherols and vitamin C. Both fruits had high concentrations of bioactive compounds, with RC having the highest total phenolic and vitamin C content. Yet, CM was the most efficient in protecting beef patties against protein carbonylation, reducing, as a result, the instrumental toughness in cooked beef patties. The use of CM and RC extracts in beef patties significantly improved consumer purchase intention in HiOx-MAP packaging systems. The use of CM and RC extracts or their combination in future research would be an effective antioxidant means to decrease the pro-oxidative effects caused by HiOx-MAP in red meat.

Colour descriptors for plant-based milk alternatives discrimination

Colour characteristics of plant-based milk alternatives (PBMAs: almond, coconut, cashew, oat, soy) were monitored during long-term storage to select suitable descriptors for PBMAs differentiation. All colour descriptors evaluated varied depending on the raw material used in the plant-based milk alternative production. Long-term storage of plant-based beverages resulted in slightly noticeable (0.5-1.5) and noticeable (1.5-3.0) colour changes. Based on all colour descriptors, an absolute differentiation of PBMAs according to the type of raw material and storage time was achieved using canonical discriminant analysis. The results also indicate the possibility of using colour descriptors to detect the addition of honey to these products. Statistical analysis identified yellowness, browning index and lightness as the most discriminating parameters.

Inflammatory parameters and color alterations of dental bleaching in patients wearing fixed orthodontic appliance: a randomized clinical trial

BACKGROUND

Many orthodontic patients request dental bleaching during orthodontic treatment to achieve a faster aesthetic resolution, however, no attention has been paid to the inflammatory processes that can occur when both therapies are indicated together. So, this clinical trial evaluated the inflammatory parameters and color alterations associated with dental bleaching in patients wearing a fixed orthodontic appliance.

METHODS

Thirty individuals aged between 18 and 40 years were equally and randomly allocated into three groups: FOA (fixed orthodontic appliance), BLE (dental bleaching), and FOA + BLE (fixed orthodontic appliance + dental bleaching). The orthodontic appliances and the bleaching procedures were performed in the maxillary premolars and molars. For dental bleaching a 35% hydrogen peroxide was used. The gingival crevicular fluid (GCF) and nitric oxide (NO-) levels were evaluated at different time-points. Color evaluation was performed using an Easyshade spectrophotometer at baseline (FOA, FOA + BLE, BLE), one month after (FOA + BLE) and 21 days after appliance removing (FOA + BLE and FOA groups), in each tooth bleached. The ANOVA and Tukey's tests, with a significance level of 5%, were used for statistical analysis.

RESULTS

The GCF volume in the FOA + BLE and FOA groups significantly increased at the time points evaluated (p < 0.001); however, this did not occur in the BLE group (p > 0.05). On the other hand, NO- levels significantly decreased during dental bleaching with or without fixed orthodontic appliances (FOA + BLE and BLE groups; p < 0.05), while no significant changes were observed in the FOA group (p > 0.05). Significant changes in color were observed in the FOA + BLE and BLE groups compared to in the FOA group (p < 0.01). However, the presence of fixed orthodontic appliance (FOA + BLE) negatively affected the bleaching efficacy compared to BLE group (p < 0.01).

CONCLUSIONS

Dental bleaching did not increase the inflammatory parameters in patients wearing fixed orthodontic appliance. However, in the presence of orthodontic appliances, the bleaching efficacy was lower than that of bleaching teeth without orthodontic appliances.

TRIAL REGISTRATION

RBR-3sqsh8 (first trial registration: 09/07/2018).

First insights into the binding mechanism and colour effect of the interaction of grape seed 11S globulin with malvidin 3-O-glucoside by fluorescence spectroscopy, differential colorimetry and molecular modelling

Recently, the search for alternative proteins endogenous to grapes to be used as wine colour protecting agents became an important research trend. In this study, the molecular interaction between the grape seed 11S globulin from winemaking by-product and malvidin-3-O-glucoside was investigated by fluorescence, differential colorimetry and molecular modelling. Fluorescence studies revealed the formation of grape seed protein- pigment complex whose KS was 8.5 × 104 M-1 and binding sites, n = 1.3. Malvidin-3-O-glucoside showed darker and more vivid bluish colour of in the presence of 11S globulin, suggesting the flavylium cation protection in a hydrophobic region of the protein. Docking analysis and molecular dynamics simulation indicated that malvidin-3-O-glucoside interacts mainly with the acidic subunit (40 kDa) of the 11S globulin monomer (60 kDa). An average of two hydrogen bonds and Van der Wall forces were the main interaction forces found for the protein-pigment complex, whose stability was confirmed by root-means-square deviation.

Non-destructive prediction of colour and water-related properties of frozen/thawed beef meat by Raman spectroscopy coupled multivariate calibration

Freeze-thaw accelerated the colour deterioration of beef with the increase of colour b* and the decrease of colour a* values (P < 0.05). The maximum exudate loss reached 22 % after the seventh freeze-thaw. A strong correlation between the transversal relaxation time T₂₁ and thawing loss may mean that T₂₁ water contributed to the exudate loss during freeze-thaw. Afterwards, competitive adaptive reweighted sampling-partial least square (CARS-PLS) has the best prediction in thawing loss of frozen/thawed beef with correlation coefficients of prediction (R_p) of 0.971, and root mean square error of prediction (RMSEP) of 1.436. Besides, Uninformative variable elimination-partial least squares (UVE-PLS) showed good prediction effects on colour values (R_p = 0.932 - 0.994) and water content (R_p = 0.928, RMSEP = 0.582) of frozen/thawed beef. Therefore, this work demonstrated that Raman spectroscopy coupled with multivariate calibration has a good ability for non-destructive prediction in colour and water-related properties of frozen/thawed beef.

Assessing efficiency and economic viability in treating leachates emanating from the municipal landfill site at Gazipur, India

The leachates emanating from the landfills are high in organic loads and thus become potential sources of contamination for both surface and groundwater. As the landfill ages, the nature of leachate changes from acidic to alkaline. The change in pH level affects the chemical oxygen demand (COD)/biochemical oxygen demand (BOD) ratio and when it is less than 0.63, chemical treatments are more effective over the biological treatment methods such as upflow anaerobic sludge blankets (UASB). The existing literature suggests coagulation-flocculation and advanced oxidation process (Fenton) as effective methods for treating wastewater but no comparison of the two are available. Thus, the present study attempts to identify the most efficient coagulants out of ferric chloride (FeCl₃), ferrous sulphate (FeSO₄) and alum [Al₂(SO₄)₃]. Ferric chloride leading to 99% colour removal, 98% COD removal, 99% decrease in total organic carbon, 94.3% removal in NH₃-N and 91.4% removal in total Kjeldahl nitrogen is observed to be the most efficient coagulant and surprisingly, proves to be even better than Fenton. To understand the field applicability of the two treatment procedures, coagulation with FeCl₃ and Fenton are compared with the UASB method which is currently employed at Gazipur landfill site, Delhi. With lesser operational cost than UASB, both FeCl₃ and Fenton perform better on cost-efficiency scale. Switching from in-suit UASB method to the FeCl₃ method of treatment may result in decreasing the operational cost by 71.9% and to conventional Fenton may result in decreasing the operational cost by 76.8%.

Deciphering the response of thirteen apple cultivars for growth, fruit morphology and fruit physico-chemical attributes during different years

Apple cultivation is one of the most significant means of subsistence in the Kashmir region of the northwestern Himalayas. It is considered as the backbone of the region's economy. Apple cultivation in the region is dominated by a late maturing cultivar "Red Delicious" which usually on maturity causes glut in the market. In order to bring new cultivars in the cultivation, and to expand the maturity season, it is necessary to evaluate the new cultivars on fruit physico-chemical attributes which ultimately decide the market rates before recommending to farmers for cultivars adoption. Therefore, the current study was carried out to evaluate thirteen apple cultivars on physico-chemical attributes over two years, 2017 and 2018 under agro-climatic conditions of Kashmir region The results revealed that cultivars differed significantly in terms of physico-chemical properties. Cultivars with the highest and lowest values for initial fruit set, fruit drop, final fruit retention, and fruit firmness in 2017 did not follow the same trend in 2018. During 2017 and 2018, cultivar Mollie's Delicious possessed the highest fruit length (72.39 mm and 81.45 mm), fruit diameter (81.18 mm and 84.14 mm), and fruit weight (205.85 g and 247.16 g), whereas cultivar Baleman's Cider had the lowest values (50.76 mm and 52.83 mm, 60.10 mm and 62.08 mm, and 71.46 g and 86.94 g), respectively. The harvesting dates were quite spread out during both years of study. Cultivar Mollie's Delicious was harvested the earliest in both years, on August 5th, 2017 and August 8th, 2018. Cultivar Fuji Zehn Aztec was the last cultivar harvested in 2017 on October 2 and in 2018 on October 5. The maximum number of seeds per fruit was noticed in the cultivar Mollie's Delicious (8.34 and 8.71) during both 2017 and 2018, respectively. Cultivar Starkrimson had the fewest seeds per fruit in 2017 (7.11) and 2018 (7.42). Cultivar Baleman's Cider had the highest acidity in 2017 (0.63%) and 2018 (0.52%). In both 2017 (0.25%) and 2018 (0.23%), the Adam's Pearmain cultivar was the least acidic. Cultivar Allington Pippin (16.13 °Brix) and Red Gold (16.73 °Brix) had the highest TSS in 2017 and 2018, respectively, whereas Vance Delicious (12.30 °Brix) and Top Red (10.78 °Brix) had the lowest TSS in 2017 and 2018, respectively. The cultivars Mollie's Delicious and Red Gold had the highest total sugars (11.33 and 11.40%) in 2017 and 2018, respectively. Cultivar Baleman's Cider had the lowest total sugars (9.82%) in 2017 while Top Red (9.78%) in 2018. The cultivar Vance Delicious had the highest ratio of leaves to fruits in 2017 (55.44) and for Shalimar Apple-2 in 2018 (49.65). In 2017, cultivars Fuji Zehn Aztec (29.26) and Silver Spur (24.51), had the fewest leaves per fruit. The highest leaf chlorophyll content was recorded in cultivar Shireen (3.50 and 3.57 mg g^-1 fresh weight) during the years 2017 and 2018, respectively. Cultivar Baleman's Cider had the lowest leaf chlorophyll content (2.15 mg g^-1 fresh weight) during 2017, while cultivar Allington Pippin (2.09 mg g^-1 fresh weight) had the lowest leaf chlorophyll content in 2018. The cultivars Fuji Zehn Aztec, with a yield efficiency of 0.78 kg/cm² and Silver Spur with a yield efficiency of 1.14 kg/cm² were the most yield efficient during the years 2017 and 2018, respectively. Cultivar Shalimar Apple-2 was least performing with yield efficiencies of 0.05 and 0.07 kg/cm² during 2017 and 2018, respectively.The findings suggest that cultivar Mollie's Delicious commercially matures first and has the highest fruit length, diameter, and weight; hence, it can be a good option for cultivation so as to fetch the maximum price in the market when other cultivars are still maturing. Shalimar Apple-2 is precluded for cultivation due to least yield efficiency, whereas cultivars Fuji Zehn Aztec and Silver Spur are recommended to farmers for their higher yield efficiency.

Presence of free gallic acid and gallate moieties reduces auto-oxidative browning of epicatechin (EC) and epicatechin gallate (ECg)

Auto-oxidation of flavan-3-ols leads to browning and consequently loss of product quality during storage of ready-to-drink (RTD) green tea. The mechanisms and products of auto-oxidation of galloylated catechins, the major flavan-3-ols in green tea, are still largely unknown. Therefore, we investigated auto-oxidation of epicatechin gallate (ECg) in aqueous model systems. Oxidation products tentatively identified based on MS included δ- or γ-type dehydrodicatechins (DhC₂s) as the main contributors to browning. Additionally, various colourless products were detected, including epicatechin (EC) and gallic acid (GA) from degalloylation, ether-linked ε-type DhC₂s, and 6 new coupling products of ECg and GA possessing a lactone interflavanic linkage. Supported by density function theory (DFT) calculations, we provide a mechanistic explanation on how presence of gallate moieties (D-ring) and GA affect the reaction pathway. Overall, presence of gallate moieties and GA resulted in a different product profile and less intense auto-oxidative browning of ECg compared to EC.

Understanding the effect of correlated colour temperatures on spatio-chromatic properties of natural images

Despite the natural occurrence of global and local daylight changes in natural scenes, the human visual system typically adapts well to these changes and develops stable colour perception. In a previous study, the influence of daylight characterized by its Correlated Colour Temperatures (CCT) on different chromatic descriptors was analysed (Ojeda et al., 2017). The results showed that chromatic information is almost constant for CCT values above 14,000 K, with local extremes occurring in the range of low CCTs. The aim of this work is to extend the analysis of the CCT dependence of the illuminant to those that consider the spatio-chromatic structure, including second order descriptors (gradients, spectral slope, spectral signature, and PCA) and higher order descriptors (kurtosis, skewness, and number of relevant colours). Our results show that most of the descriptors exhibit horizontal asymptotic behaviour for CCTs above 15,000 K and local extremes in the range of 3,900 K-9,600 K. For those descriptors that could be analysed in CIELAB space, sufficient statistical evidence was obtained to consider skewness, kurtosis, and the independent spectral slopes of the L* channel as equal in the range of CCTs used. However, the slight variations in spectral signatures and the directions of the principal components when applying PCA to image patches are not statistically significant and cannot be considered equal under different illuminants. The number of relevant colours (NRC) exhibits sensitivity to temperature variations and behaves similarly to the other descriptors, due to its small number.

Pomegranate peel as a source of antioxidants for the control of lipid and protein oxidation during the ripening of Iberian dry uncured sausages

This study aimed to evaluate a pomegranate peel extract (PPE), selected for its level of phytochemical compounds and antioxidant activities, as a nitrite substitute in dry sausages, as well as its effect on lipid and protein oxidative changes and instrumental colour during the drying period (28 days). Of the extraction solvents screened, water: acetone 3:7 (v/v) was the most effective extraction solvent, yielding extracts with the highest content of phenolic compounds, flavonoids and condensed tannins and antioxidant activities (ABTS, DPPH and FRAP). Four batches of dry sausages were produced with different incoming amounts of sodium nitrite (NaNO₂) and PPE: 1) 150 ppm NaNO₂; 2) 0 ppm NaNO₂; 3) 0 ppm NaNO₂ + 1% PPE (v/w) and 4) 0 ppm NaNO₂ + 2% PPE (v/w). Nitrite removal increased lipid oxidation in uncured dry sausages, while nitrite and PPE caused lower TBA-RS values in cured and PPE treated sausages. During drying, both nitrite and PPE addition significantly decreased carbonyl and thiol contents compared to the uncured dry sausages. A dose-response was found for PPE, with lower carbonyl and thiol concentrations, the higher the level of PPE added. PPE significantly modified instrumental colour coordinates L*a*b* producing significant total colour changes compared to cured dry sausages.

Genetic architecture of a pollinator shift and its fate in secondary hybrid zones of two Petunia species

BACKGROUND

Theory suggests that the genetic architecture of traits under divergent natural selection influences how easily reproductive barriers evolve and are maintained between species. Divergently selected traits with a simple genetic architecture (few loci with major phenotypic effects) should facilitate the establishment and maintenance of reproductive isolation between species that are still connected by some gene flow. While empirical support for this idea appears to be mixed, most studies test the influence of trait architectures on reproductive isolation only indirectly. Petunia plant species are, in part, reproductively isolated by their different pollinators. To investigate the genetic causes and consequences of this ecological isolation, we deciphered the genetic architecture of three floral pollination syndrome traits in naturally occurring hybrids between the widespread Petunia axillaris and the highly endemic and endangered P. exserta.

RESULTS

Using population genetics, Bayesian linear mixed modelling and genome-wide association studies, we found that the three pollination syndrome traits vary in genetic architecture. Few genome regions explain a majority of the variation in flavonol content (defining UV floral colour) and strongly predict the trait value in hybrids irrespective of interspecific admixture in the rest of their genomes. In contrast, variation in pistil exsertion and anthocyanin content (defining visible floral colour) is controlled by many genome-wide loci. Opposite to flavonol content, the genome-wide proportion of admixture between the two species predicts trait values in their hybrids. Finally, the genome regions strongly associated with the traits do not show extreme divergence between individuals representing the two species, suggesting that divergent selection on these genome regions is relatively weak within their contact zones.

CONCLUSIONS

Among the traits analysed, those with a more complex genetic architecture are best maintained in association with the species upon their secondary contact. We propose that this maintained genotype-phenotype association is a coincidental consequence of the complex genetic architectures of these traits: some of their many underlying small-effect loci are likely to be coincidentally linked with the actual barrier loci keeping these species partially isolated upon secondary contact. Hence, the genetic architecture of a trait seems to matter for the outcome of hybridization not only then when the trait itself is under selection.

Influence of salivary acquired pellicle on colour changes and minerals content of dentine after application of silver diamine fluoride followed by potassium iodide

PURPOSE

This study evaluated whether the presence of the salivary acquired pellicle (AP) had any effect on the dentin's darkening and on the caries arresting effect after the use of SDF + KI, in a cariogenic challenge.

METHODS

Human dentin specimens were standardised, submitted to artificial caries lesion formation, and divided into five groups (n = 20): C: control group-no treatment, SDF: 38% SDF, APSDF: SDF 38% and AP, KISDF: 38% SDF and KI, and APKISDF: 38% SDF, KI and AP, that were submitted to pH cycling. Colour evaluation (CIE L*a*b* system) and surface hardness were performed before and after the treatments/pH cycling.

RESULTS

SDF and APSDF groups showed no difference in colour. KISDF and APKISDF groups showed significantly different colours than the groups without KI. SDF, APSDF, and APKISDF groups had less mineral loss than C and KISDF. SDF, APSDF, and APKISDF revealed significantly greater mineral recovery, compared to KISDF and C.

CONCLUSION

The AP did not influence the dentin´s colour after SDF + KI, but had a protective role in modulating the dentin´s mineral gain/loss. KI used after SDF decreased the dentin´s darkening, and did not interfere with the dentin de/remineralization process.

A quick method for fraud detection in egg labels based on egg centrifugation plasma

The aim of this work was to develop a quick and cheap method for fraud detection in egg labels according to the four legal farming method of the EU. The plasma obtained from egg centrifugation was investigated for this purpose. Initial protein content in egg, plasma protein content, plasma colour parameters (L*, a* and b*) and plasma UV-VIS-NIR (Ultraviolet-Visible-Near-infrared) spectra were evaluated. The classification algorithms applied were SVM (Support-Vector-Machine), LDA (Linear-Discriminant-Analysis) and QDA (Quadratic-Discriminant-Analysis). The analysis of the protein content did not detect differences. Colour parameters and spectral measurements showed significant differences between eggs. Spectra analysis with QDA gave sensitivity of 100% in the calibration set. The validation set scored 87.5% sensitivity and 94.07% specificity using the visible spectra. This work established plasma spectral measurements combined with classification algorithms as a powerful tool to discriminate the four farming systems. This work presents a fast tool for the egg label control.

Post-treatment of matured landfill leachate: Synthesis and evaluation of chitosan biomaterial based derivatives as adsorbents

Matured landfill leachate is complex in nature, hence, a single conventional treatment unit is insufficient to remove the contaminants of the leachate to achieve the discharge standards. Furthermore, high levels of organic matter, colour compounds, and iron-based materials form a dark black/brown colour in leachate which is not removed by the biological treatment units. Hence, an Anoxic-Oxic Membrane Bioreactor coupled with a tertiary adsorption unit composed of crosslinked-protonated chitosan was tested for effective removal of the colour of the permeate. Several operational parameters such a pH, contact time, and adsorbent dosage on the adsorptive removal of colour were quantified using sorption-desorption experiments. Furthermore, the biosorbent was characterized using FTIR, SEM, XRD, BET-specific surface area, and pH_ZPC. Response Surface analysis confirmed the optimization of operational parameters conducted through traditional batch experiments. Langmuir isotherm model fitted with equilibrium data (R² = 0.979) indicating a monolayer homogeneous adsorption. Kinetic data followed the Pseudo-Second-Order model (R² = 0.9861), showing that the adsorbent material has abundant active sites. The percentage removal values show that the colour removal increases with time of contact and dosage of adsorbent, but removal is mainly influenced by the solution pH levels. The experimental results manifested a colour removal efficiency of 96 ± 3.8% obtained at optimum conditions (pH = 2, adsorbent dosage = 20 g/L, contact time = 48 h) along with an adsorption capacity of 123.8 Pt-Co/g suggesting that the studied adsorbent can be used as an environmentally friendly biosorbent in a tertiary unit for colour removal in a treatment system which is used to treat matured landfill leachate.

In vitro comparison of natural tooth-whitening remedies and professional tooth-whitening systems

Background

An increasing number of patients are using natural homemade remedies such as strawberries, banana peels, coconut oil rinse, basil, lemon, activated charcoal, apple cider vinegar, baking soda, and turmeric to obtain whiter teeth. However, studies on these natural whitening products are limited.

Aim

To evaluate the effectiveness of different homemade tooth-whitening agents in vitro.

Materials and methods

Ninety caries-free extracted anterior and premolar teeth were collected, cleaned, and sectioned at the roots. The teeth were mounted in epoxy resin (buccal surface) and stored in 0.2 % thymol solution, and were treated with one of the following six whitening agents: baking soda, activated charcoal, lemon juice, strawberries, Colgate Optic Whitening toothpaste, and Opalescence 20 % home-bleaching system. The enamel shade in each sample was measured four times using a spectrophotometer. Baseline measurements for ΔE and (L*, a*, b*) were obtained, and the second measurement was obtained after 5 days. The third reading was obtained on the 10th day, and the fourth reading was obtained at the 4th week to measure colour stability. One-way analysis of variance and post-hoc Tukey tests were used for statistical analysis.

Results

ΔE measurements showed a significant difference on the 10th day in all groups except the lemon group (P = 0.164), while all groups showed a statistically significant difference at the 4th week. The mean colour change differed remarkably between the first and fourth readings. The highest change was observed in the lemon group (44.0 ± 2.9), closely followed by the Opalescence 20 % and Colgate Optic Whitening toothpaste groups. The lowest change was observed with strawberries (38.2 ± 4.8). ΔE showed a significant difference in all groups except the turmeric group.

Conclusion

Statistically significant differences were obtained with baking soda, activated charcoal, strawberries, lemon juice, Colgate Optic Whitening toothpaste, and Opalescence 20%. Further studies are required to evaluate the effects of these agents on surface roughness and colour stability.

Does colour variety accurately quantify nutritional value in children's lunchboxes? A pilot study

Objectives

In advocating a diet rich in fruit and vegetables, public health authorities emphasise dietary colour variety to ensure adequate nutrient consumption. The relationship between food colour variety and nutritional value in children's lunches attending one school was evaluated.

Study design

Observational cross-sectional study.

Methods

Eighty-two children had their lunchboxes photographed over one day. Foods were scored using the Nutri-score labelling system, assigning foods a letter based on nutritional content. Composite Nutri-scores were calculated as average total Nutri-score per food per lunchbox. Eleven observers used a colour chart to assign colours to foods from a sample of lunchboxes; intra-class correlation was calculated. Associations between nutrient scores and colour variety were estimated.

Results

Lunchboxes contained an average of 4 ± 1 colours. Number of colours did not vary by age or sex. Two thirds of lunches had composite Nutri-scores of C or better, with better scores in older children. There was no association between colour variety and composite Nutri-score. Fruit, vegetables, whole grains and fats were associated with greater colour variety. Vegetables and meat, fish and eggs were associated with better scores; refined grains, dairy, snacks, fats and condiments were associated with worse.

Conclusions

Although this study did not demonstrate a relationship between colour variety and nutritional score, findings suggest that lunches containing fruit and vegetables tended towards greater colour variety than those without. This indicates that adjusting guidelines to incorporate food colour variety may be of use in future iterations of dietary guidelines for children.

Mirror symmetry and aging: The role of stimulus figurality and attention to colour

Symmetry perception studies have generally used two stimulus types: figural and dot patterns. Here, we designed a novel figural stimulus-a wedge pattern-made of centrally aligned pseudorandomly positioned wedges. To study the effect of pattern figurality and colour on symmetry perception, we compared symmetry detection in multicoloured wedge patterns with nonfigural dot patterns in younger and older adults. Symmetry signal was either segregated or nonsegregated by colour, and the symmetry detection task was performed under two conditions: with or without colour-based attention. In the first experiment, we compared performance for colour-symmetric patterns that varied in the number of wedges (24 vs. 36) and number of colours (2 vs. 3) and found that symmetry detection was facilitated by attention to colour when symmetry and noise signals were segregated by colour. In the second experiment, we compared performance for wedge and dot patterns on a sample of younger and older participants. Effects of attention to colour in segregated stimuli were magnified for wedge compared with dot patterns, with older and younger adults showing different effects of attention to colour on performance. Older adults significantly underperformed on uncued wedge patterns compared with dot patterns, but their performance improved greatly through colour cueing, reaching performance levels similar to young participants. Thus, while confirming the age-related decline in symmetry detection, we found that this deficit could be alleviated in figural multicoloured patterns by attending to the colour that carries the symmetry signal.

Destalking of dry red chillies (Capsicum annum L.) and its characterization

Abstract

The prevalent manual destalking of dried red chillies is a labour-intensive, tedious, and unhealthy practice that can cause severe health ailments to the labourers. This study focuses on the design and fabrication of a mechanized system for removing stalks from dried chillies to reduce the drudgery involved in manual operation. The machine's primary components including hopper, rotating cylinder, triangular bridges, cutting blades, destalked chilli outlet, and stalk outlet were fabricated based on the design considerations and ease of operation. The machine was evaluated considering the independent parameters viz. feed rate, cylinder speed, and cylinder inclination for optimization of its performance using one-factor-at-a-time statistical design. Physical properties of chillies, destalking efficiency of the machine, and the effect of destalking on powder characteristics were determined. Optimal performance of the machine was achieved with the chillies having 8-10% (moisture), 6.5 kg/h (feed rate), 20 rpm (cylinder's speed), and 3° (cylinder's inclination) with destalking efficiency of 85-87%. The evaluation of powder characteristics also revealed the prominence of destalking with enhanced colour attributes. The developed machine is compact, efficient, economical, requires less labour and thereby it may encourage its adoption at the farmer's level and strengthening of the value chain of dried chillies.

Graphical abstract

Understanding the effect of meat electrical conductivity on Pulsed Electric Field (PEF) process parameters and the ability of PEF to enhance the quality and shorten sous vide processing for beef short ribs

The aim of this research was to investigate how the electrical conductivity of short ribs affected Pulsed Electric Field (PEF) process parameters and the ability of PEF to enhance their quality and reduce sous vide (SV) processing time. Short ribs with different range of electrical conductivity (3-6, 6-9, and 9-12 mS/cm) values were treated using input voltage of 10 kV, pulse width of 20 µs, pulse frequency of 50 Hz and pulse number, of either 1600 (low intensity PEF/LPEF) or 5200 (high intensity PEF/HPEF), followed by SV processing at 60 °C for either 24 or 36 h. The quality parameters assessed were cooking loss (%), Texture Profile Analysis (TPA) parameters, and Commission Internationale d'Eclairage (CIE) L*a*b* colour parameters. There was a variation in electrical conductivity of short ribs according to the position of the bone in the short rib, which demonstrated good congruence with the distribution of fat and connective tissue. SV processing with or without PEF pre-treatment did not have a significant effect (p > 0.05) on cooking loss or CIE L*a*b* colour parameters. Short ribs with a medium conductivity (6-9 mS/cm) had a significantly lower hardness after high intensity PEF followed by SV for 24 h, whilst short ribs with an average conductivity of 3-6 and 9-12 mS/cm required longer SV time (up to 36 h) and had a significantly lower hardness compared to non PEF pre-treated samples. TPA values of short ribs treated with the same PEF intensity and SV processing parameters were comparable regardless of the short ribs initial electrical conductivity, which indicates that PEF treatment could ameliorate the biological electrochemical variability inherent to short ribs and PEF could be the potential tool to decrease their SV processing time and enhance their tenderness.

Is Purple Lost in Translation? The Affective Meaning of Purple, Violet, and Lilac Cognates in 16 Languages and 30 Populations

Colour-emotion association data show a universal consistency in colour-emotion associations, apart from emotion associations with PURPLE. Possibly, its heterogeneity was due to different cognates used as basic colour terms between languages. We analysed emotion associations with PURPLE across 30 populations, 28 countries, and 16 languages (4,008 participants in total). Crucially, these languages used the cognates of purple, lilac, or violet to denote the basic PURPLE category. We found small but systematic affective differences between these cognates. They were ordered as purple > lilac > violet on valence, arousal, and power biases. Statistically, the cognate purple was the most strongly biased towards associations with positive emotions, and lilac was biased more strongly than violet. Purple was more biased towards high power emotions than violet, but cognates did not differ on arousal biases. Additionally, affective biases differed by population, suggesting high variability within each cognate. Thus, cognates partly account for inconsistencies in the meaning of PURPLE, without explaining their origins.

Identification of potential odorant markers to monitor the aroma formation in kilned specialty malts

Specialty malts are strategic ingredients regarding their contribution to colour and flavour of beer. Malts with the same colour may present distinct flavour characteristics and intensities. Contradictorily, colour is the benchmark in practical quality control. To investigate the correlation between colour and flavour of kilned barley specialty malts, odorants of commercial products of pale ale (5-9 EBC), Vienna (6-10 EBC), Munich (11-35 EBC) and melanoidin malts (80-90 EBC) were screened via solvent-assisted flavour evaporation (SAFE) and compared via comparative aroma extract dilution analysis (cAEDA). Subsequently, selected odorants were quantified using solid-phase microextraction (SPME). A total of 34 odorants were detected, of which 12 exhibited a concentration increase as the coloration increased, whereas 4 suggested the influence of temperature and modification degree on aroma formation. Such odorants are thus elected as potential markers for monitoring the influence of process variations on the formation of aroma in commercial kilned specialty malts.

Effect of Mouthwashes for COVID-19 Prevention on Surface Changes of Resin Composites

OBJECTIVE

The aim of this research was to investigate the effect of various mouthwashes for COVID-19 prevention on surface hardness, roughness, and colour changes of bulk-fill and conventional resin composites and determine the pH and titratable acidity of mouthwashes.

METHODS

Four hundred eighty specimens were fabricated in cylindrical moulds (10 mm in diameter and 2 mm in thickness). Before immersion, baseline data of surface hardness, roughness, and colour values were recorded. Each product of specimens (Filtek Z350XT, Premise, Filtek One Bulk Fill Restorative, SonicFil 2) were divided into 4 groups for 0.2% povidone iodine, 1% hydrogen peroxide, 0.12% chlorhexidine, and deionised water (serving as a control). The specimens were immersed in mouthwashes for 1 minute and then stored in artificial saliva until 24 hours. This process was repeated for 14 days. After immersion, surface hardness, roughness, and colour values of specimens were measured at 7 and 14 days. The data were statistically analysed by 2-way repeated analysis of variance, Tukey honestly significant difference, and t test (P < .05).

RESULTS

After immersion, all mouthwashes caused significantly lower surface hardness and greater roughness and colour values (P < .05) on all resin composites tested.

CONCLUSIONS

Mouthwashes had an effect on all resin composites evaluated leading to a significant decreased surface hardness and an increased roughness and colour values (P < .05).

Effect of bioactive glass paste on efficacy and post-operative sensitivity associated with at-home bleaching using 20% carbamide peroxide: a randomized controlled clinical trial

Background

The aim of this study was to evaluate the effect of bioactive glass (BAG) 45S5 paste on colour change and tooth sensitivity (TS) when used in combination with 20% carbamide peroxide (CP) during at-home vital tooth bleaching.

Methods

Twenty-four patients were selected and assigned into two experimental groups (n = 12) in a double-blind study design. Each patient received 20% CP followed by the application of either BAG paste or non-active placebo paste. The shade evaluation was performed using a digital spectrophotometer based on the CIE L*a*b* colour space system at different time points and the overall colour changes ΔE were calculated. TS was evaluated using visual analogue scale (VAS). The values of ΔE and TS were statistically analysed using paired t-test. The level of statistical significance was established at p = 0.05.

Results

The overall colour changes (ΔE) between baseline and each time point showed no significant differences between BAG and placebo groups (p > 0.05). The use of BAG paste significantly decreased TS reported by the participants.

Conclusions

The association of BAG paste with at-home bleaching treatment presents a promising method as it decreased TS and did not deteriorate bleaching efficacy.

Trial registration This study was approved and registered in the Australian New Zealand Clinical Trials Registry (ANZCTR) under Registration number: ACTRN12621001334897.

Valorisation of residual iron dust as Fenton catalyst for pulp and paper wastewater treatment

In this work, the performance of residual iron dust (RID) from metallurgic industry was assessed as Fenton catalyst for the treatment of real pulp bleaching wastewater. The focus was on the removal of recalcitrant pollutants AOX (adsorbable organic halides), by a novel, cleaner, and cost-effective circular solution based on a waste-derived catalyst. The behaviour of RID as iron source was firstly assessed by performing leaching tests at different RID:wastewater w/v ratios and contact time. Afterwards, RID-catalysed homogeneous and heterogeneous Fenton processes were conducted to maximise AOX removal from the pulp bleaching wastewater. Reusability of RID was assessed by a simple collect-and-reuse methodology, without any modification. Similar AOX removal under less consumption of chemicals was achieved with the novel heterogeneous Fenton process. Reaction in the bulk solution was the main pathway of AOX removal, given that the low surface area and porosity of the material did not allow for a high contribution of surface reaction to the overall performance. Moreover, AOX removal was similar over two consecutive treatment cycles, with Fenton process being responsible for 56.7-62.1% removal of AOX from the wastewater, and the leaching step adding 11.4-13.2%. At the end of treatment, COD either decreased (1^st cycle) or remained unchanged (2^nd and 3^rd cycle). The operating cost of the optimised heterogeneous Fenton was 3-11% lower than under conventional Fenton process. This work presented a novel, circular solution based on a low-cost waste-derived catalyst, advancing the knowledge needed to foster industrial application of such technologies to increase industrial environmental performance and efficiency.

Smartphone-based colorimetric study of adulterated tuna samples

In this work, a colorimetric analysis of adulterated tuna samples is carried out using both a spectroradiometer and a smartphone as capture devices. Yellowfin tuna (Thunnus albacares) slices were treated with nitrate and nitrite salts, as well as with two different vegetable extracts (beetroot and radish), and the resulting NO₂^- and NO₃^- concentration was analysed using HPLC-DAD. The results indicate that both nitrite and beetroot treatments work properly as colouring agents in tuna, being nitrate also effective. When assessing the effect of radish, the final flesh had a more whitish colour. Overall, this approach allows to obtain colorimetric data which can distinguish among the different adulterating agents.

Manufacturing and characterization of whey and stevia-based popsicles enriched with concentrated beetroot juice

The beet-root (Beta vulgaris) and whey powder together, can potentially use as a multifunctional ingredient in the manufacturing of the "Popsicles", due to their biochemical composition that can enhance the concentration of bioactive compounds. In the present study, beet-root juice concentrates were prepared at different time/temperature treatments viz 45 °C, 55 °C, and 65 °C for 120, 80 and 45 min. The effect of different time/temperature treatments on physicochemical composition, colour, antioxidant activity (%), bioactive compounds, spectral data and sensory acceptance were evaluated. The physicochemical parameters of popsicles (PTI, PT2, PT3) including protein, total phenols, betalain, radical scavenging activity %, colour and melting values were significantly affected (p ≤ 0.05) by the different time/temperature treatments. The concentration of betalain and protein in all the popsicles ranged from 1134 to 1299 mg/L and 1.92 to 1.54 g/100 g respectively. The reduction of bioactive components viz betacyanins, betaxanthins, betanin, oxalic and syringic acid was also observed in popsicle (PTI) as compared to control. Furthermore, popsicle (PT1) was prepared with beet-root juice concentrated at 45 °C showed maximum sensory acceptance. The physicochemical and organoleptic attributes of processed popsicles encourage the commercial usage of whey powder and concentrated beetroot juice.

Influence of processing conditions on quality of Indian small grey donkey milk powder by spray drying

The study was carried out to know the quality of small grey donkey milk powder by spray dryer. Donkey milk powder moisture, fat, protein, carbohydrate and ash were 4.12 (d.b), 5.97, 22.84, 4.64 and 62.43 (%). Donkey milk powder was produced at milk total solids of 20, 25 and 30% concentration at 160, 170 and 180 °C inlet air temperature using two fluid flow nozzle type atomizer of 0.84 mm diameter, pressure of 1.75 kg.cm^-2, flow rate of 0.5 L.h^-1, blower speed of 2100 rpm. L ^* , a ^* , b ^* and a_w values decreased with increasing concentrated milk feed as well as inlet air temperature. Density decreased as increase of inlet air temperature and increased as increase milk concentration. Flowability was fair according to Hausner ratio (1.25) and Carr's index (20%) values. The heat utilization efficiency increased as increase of concentration and decreased as increase of inlet air temperature. Solubility decreased as increase of concentration and inlet air temperature. Dispersibility decreased as increase of inlet air temperature and increased as increase of concentration. Wetting time increased as increase of concentration and inlet air temperature. Structure of the donkey milk powder was spherical and minerals were abundant.

Physical meat quality characteristics of Angolan giraffe (Giraffa giraffa angolensis) as affected by sex and muscle

Giraffe numbers grow exponentially when farmed, necessitating periodic culling. This study quantified the effect of sex and muscle on the physical quality characteristics of eight giraffe muscles. The Warner-Bratzler shear force (WBSF) was the only parameter to be affected by an interaction between sex and muscle (P < 0.001), although the interaction for the CIE L* values tended towards significance (P = 0.054). Cooking loss (male = 41.6 ± 0.35%; female = 40.7 ± 0.33%; P = 0.024) and CIE L* values (male = 38.8 ± 0.23; female = 37.3 ± 0.27; P = 0.039) were both affected by sex. Muscle had an effect on all physical parameters. The ultimate pH of all muscles was 5.5-5.9; the average WBSF of <43 N for all muscles indicates giraffe meat in this study is tender. This study shows that yield and physical characteristics of giraffe meat are favourable, and the results may be useful for the marketing of giraffe meat.

Effect of heat treatments on the physicochemical and sensory properties of the longissimus thoracis muscle in unweaned Limousin calves

The aim of the study was to assess the effect of methods of heat treatment on selected quality parameters of longissimus thoracis muscle of Limousin calves, subjected to grilling, steaming, and sous vide cooking. The type of heat treatment did not significantly affect shear force or water activity. Cooking loss in the grilled and steamed meat was significantly higher than in the sous vide. While the content of vitamin E was significantly lower in the cooked meat, it was retained to the greatest degree in the grilled meat and least in the steamed meat. The TBARS index significantly increased during all cooking methods with the highest level in steamed meat. The sensory analysis revealed a preference for the sous vide and grilled meat, while the steamed meat received the lowest scores. Although veal is commonly assumed to be highly nutritious and palatable, its quality can be significantly influenced by the type of heat treatment.

Effect of thermal processing on quality of tender jackfruit in tin-free-steel cans

Thermal processing is the most efficient and economical technique for the long-term preservation of tender jackfruit in ready-to-cook form on a commercial-scale. Although, thermal processing primarily focus on microbiological safety of the product, the associated quality changes need to be examined as it is decisive of consumer acceptance. The present study investigated the effect of two pasteurization (90 and 100 °C) and sterilization temperatures (110 and 121 °C) at different lethality on microbiological, colour, texture, ascorbic acid (AA), total flavonoid (TFC) and phenol (TPC) contents of tender jackfruit processed in tin-free-steel (TFS) cans. Time required for thermal processing was computed from respective heat penetration curve. Thermal processing improved both the TFC and TPC of tender jackfruit, while colour, texture and AA had degraded. Based on microbiological and physicochemical quality analyses, the study adjudged pasteurization at 90 °C for 19 min and sterilization at 121 °C for 8 min as the best temperature-time combination for thermal processing of tender jackfruit in TFS cans.

Comparative elucidation of colour, volatile and phenolic profiles of black carrot (Daucus carota L.) pomace and powders prepared by five different drying methods

Black carrot pomace is a juice industry by-product that can be easily spoiled due to its high moisture content and usually considered as waste; however, it is a valuable product with high amount of bioactive compounds that can be recovered for further application in several industrial fields. Drying is an effective method for the preservation of this product. Thus, the influence of five drying methods (FD: freeze drying, MWD: microwave drying, CD: convective drying, VCD: vacuum/convective drying, CHD: conductive hydro drying) on colour, phenolics and volatiles of pomace were investigated. Findings revealed that drying process decreased the amount of anthocyanins, colourless phenolics and volatile compounds. CHD resulted in similar colour quality and yielded a better preservation of colour and phenolics while FD provided dried sample with an aroma quality similar to fresh sample. The shorter duration of the CHD makes it a better choice.

Influence of colour on object motor representation

Colour conveys specific information about the status/quality of an object; whereas its role in object recognition has been widely studied, little is known about its role in sensorimotor processes. We performed three experiments to assess whether colour influences the motor representation of graspable objects. In Experiment 1, we used a grasp compatibility task, in which participants categorized each object as natural or artifact, by performing reach-to-grasp movements. Response grasps could be compatible or incompatible with the ones normally used to manipulate the objects. Results showed faster reaction times for natural objects displayed in the correct colour compared with both opposite colour and correct colour artifact objects. In Experiment 2, to directly assess the effect of colour on object motor representation, we used an interference task in which an irrelevant object was shown while performing a pre-specified reach-to-grasp movement (i.e., verbal cues: small vs. large). Results highlighted a reversed compatibility effect when objects were shown in their correct colour, but only at the beginning of the movement (10 ms SOA). Finally, we run a third experiment using the same task as in Experiment 2. In this experiment, we compared the grasp compatibility effect driven by natural objects with the grasp compatibility effect driven by dangerous natural objects (e.g., cactus), which are objects that should not elicit a grasping program. The results of Experiment 3 confirm those of Experiment 2, highlighting also specific processes related to dangerous objects. Taken together, these results revealed that colour can be significant for the motor system, highlighting the close link between colour and shape, and also specific processes related to dangerous objects.

Does dietary β-carotene influence ontogenetic colour change in the southern corroboree frog?

Ontogenetic colour change occurs in a diversity of vertebrate taxa and may be closely linked to dietary changes throughout development. In various species, red, orange and yellow colouration can be enhanced by the consumption of carotenoids. However, a paucity of long-term dietary manipulation studies means that little is known of the role of individual carotenoid compounds in ontogenetic colour change. We know even less about the influence of individual compounds at different doses (dose effects). The present study aimed to use a large dietary manipulation experiment to investigate the effect of dietary β-carotene supplementation on colouration in southern corroboree frogs (Pseudophryne corroboree) during early post-metamorphic development. Frogs were reared on four dietary treatments with four β-carotene concentrations (0, 1, 2 and 3 mg g-1), with frog colour measured every 8 weeks for 32 weeks. β-Carotene was not found to influence colouration at any dose. However, colouration was found to become more conspicuous over time, including in the control treatment. Moreover, all frogs expressed colour maximally at a similar point in development. These results imply that, for our study species, (1) β-carotene may contribute little or nothing to colouration, (2) frogs can manufacture their own colour, (3) colour development is a continual process and (4) there may have been selection for synchronised development of colour expression. We discuss the potential adaptive benefit of ontogenetic colour change in P. corroboree. More broadly, we draw attention to the potential for adaptive developmental synchrony in the expression of colouration in aposematic species.

A quantitative review of on-farm feeding practices to enhance the quality of grassland-based ruminant dairy and meat products

In the last decades, a large body of evidence has highlighted the major role of feeding management practices in improving specific nutritional, technological and sensory quality traits of ruminant products. However, results have been mostly obtained under controlled conditions, and have been rarely validated on-farm. Therefore, a quantitative review was conducted to quantify the effects of on-farm feeding management practices on carotenoids, fat-soluble vitamins, colour, fatty acids (FAs), terpenes and sensory properties in the main animal product categories (PCs): dairy products from cattle (DC), sheep (DS) and goat (DG), and meat from cattle (MC) and sheep (MS). Four feeding scenarios were selected according to the consistency of on-farm studies in the literature: (a) feeding "Fresh herbage" instead of conserved forages; (b) ban any form of silage ("Silage-free"); (c) ban maize silage ("Maize silage-free"); (d) feeding forages from permanent grasslands rich in species or plant secondary metabolites (PSMs) ("PSM-rich permanent grassland"). Feeding fresh herbage increased the concentration of carotenoids, fat-soluble vitamin, n-3 FA, rumenic acid, and branched chain FA (BCFA), and reduced the concentration of saturated FA, for all PC, with overall stronger effect for dairy products than for meat. The texture of meat and dairy products was marginally affected, whereas feeding fresh herbage decreased lactic and increased vegetal notes in DC. The "Silage-free" feeding scenario resulted in increased vaccenic acid, rumenic acid, BCFA, and C18:3n-3 in DC. The "Maize silage-free" feeding scenario lowered n-6 FA whereas increased n-3, rumenic acid and BCFA concentrations in DC. Feeding ruminants with forages from "PSM-rich permanent grasslands" increased monounsaturated FA, n-3 FA and rumenic acid and decreased n-6 FA in dairy products, and only marginally affected meat FA composition. The DC from "PSM-rich permanent grasslands" showed higher intense, spicy and animal notes. Overall, the differences between feeding management practices observed on farm were smaller than those observed under controlled trials. Several confounding factors, not controlled when operating under on-farm conditions, could be at the origin of these divergences (i.e. mixed diets, forage characteristics, animal-related factors). This review confirmed that farming practices may differently affect several quality traits of ruminant products. It also highlighted the uneven knowledge on the effect of feeding management depending on the PC: larger for milk than for meat and decreasing when moving from cattle to sheep and from sheep to goat.

EBCOG position statement: Inequality in fertility treatment in people of colour

Despite advances in promoting sexual and reproductive rights by the United Nations, WHO and UNFPA, inequities in the provision of health care for women exist and are influenced by the socioeconomic status and the ethnicity and the migrant status. Of late, Human Fertility and Embryology Authority (HFEA) of the United Kingdom has identified that inequities exists in quality, accessibility and outcomes of fertility services for people of colour in the UK. EBCOG calls upon the EU Commission to set up a monitoring system akin to HFEA to ensure that all citizens of Europe not only enjoy equitable access to fertility treatments but also the outcomes of interventions meet the highest standards of care.

Colouring properties and stability of black carrot anthocyanins in yoghurt

Among the natural pigments anthocyanins have potential to be applied as natural colourants besides exhibiting wide range of bioactivity. Colouring potential and storage stability of black carrot concentrate (BCC) containing anthocyanins in yoghurt was determined in present investigation. The instrumental colour (CIELAB) values were altered by the addition of BCC in yoghurt in which the L* and b* values decreased, while a* value increased with increasing levels of BCC. Maximum sensory scores were observed for yoghurt with 1.5% BCC, as it was similar to strawberry in colour and appearance. Enhancement in the total anthocyanin, total phenolics and DPPH antioxidant activity was observed with increasing levels of BCC in yoghurt. L* value remained same during storage in both yoghurts, but a* value increased slightly. Similar trend was also noticed in BCC yoghurt for anthocyanins and antioxidant activity. The total phenolic content got enhanced in control, but decreased significantly in BCC yoghurt. Sensory evaluation revealed that scores decreased during storage but the product was acceptable up to 15 days. Our study further confirmed that higher stability and better colouring properties of black carrot concentrate in fermented milk system was due to higher degree of acylation.