Search Results (566)

Consumers increasingly demand dairy products with improved nutritional quality, particularly regarding their fatty acid (FA) composition, due to recognized implications for human health. This study aimed to evaluate the modification in the composition, FA profile, and sensory profile of cheeses elaborated with ewe milk, through the diet inclusion of crushed sunflower (Helianthus annuus) seeds and sunflower seed silage in corn silage-based diets. The study was conducted with six East-Friesian ewes in a double 3 × 3 Latin square design, including three 21-day periods. Three diets were based on ad libitum corn silage as follows: control (CTRL, without supplementation), sunflower seeds (SFS, supplemented with 86 g/kg crushed sunflower seeds), and sunflower seed silage (SFSS, supplemented with 137 g/kg sunflower seed silage). The composition and FA profile of milk and cheese, and the sensory properties of cheese, together with the sensory profile, were evaluated. Dietary feeding with SFS and SFSS did not affect milk production and milk fat percentage but increased protein percentage. SFS and/or SFSS increased C18:0, C18:1 trans-9, and C18:1 cis-9 compared to CTRL in milk and cheese. Cheeses from SFS ewes showed improved taste and total acceptability, while odor, color, and texture of cheese remained unaffected. Therefore, SFS and SFSS appeared as a viable strategy to increase the contribution of FA with beneficial effects for health in milk and cheeses. Full article

All inorganic CsPbBr₃ possesses ideal stability in halide perovskites, but its wide bandgap and relatively poor film quality seriously limit the performance enhancement and possible applications of perovskite solar cells (PSCs). In this work, a triple-functional poly(3-Hexylthiophene) (P3HT) modifier was introduced to realize color-tunable semi-transparent CsPbBr₃ PSCs. From the optical perspective, the P3HT acted as the assistant photoactive layer, enhanced the light absorption capacity of the CsPbBr₃ film, and broadened the spectrum response range of devices. In view of the hole transport layer, P3HT modified the energy level matching between the CsPbBr₃/anode interface and facilitated the hole transport. Simultaneously, the S⁻ in P3HT formed a more stable Pb-S bond with the uncoordinated Pb²⁺ on the surface of CsPbBr₃ and played the role of a defect passivator. As the P3HT concentration increased from 0 to 15 mg/mL, the color of CsPbBr₃ devices gradually changed from light yellow to reddish brown. The PSC treated by an optimal P3HT concentration of 10 mg/mL achieved a champion power conversion efficiency (PCE) of 8.71%, with a V_OC of 1.30 V and a J_SC of 8.54 mA/cm², which are remarkably higher than those of control devices (6.86%, 1.22 V, and 8.21 mA/cm²), as well its non-degrading stability and repeatability. Here, the constructed CsPbBr₃/P3HT heterostructure revealed effective paths for enhancing the photovoltaic performance of CsPbBr₃ PSCs and boosted their semi-transparent applications in building integrated photovoltaics (BIPVs). Full article

Modification to a thin beverage consistency is frequently recommended when swallowing is impaired, but proper thickening during preparation is essential. Contemporary technologies provide innovative ways of addressing quality control due to ongoing challenges in the accuracy of beverage preparation. This study explored two-dimensional (2D) and three-dimensional (3D) methods for visualizing beverages representing different levels of consistency (thin, mildly thick, or moderately thick). A total of 48 adults with limited knowledge about swallowing and no experience with thickened beverages participated. They learned about levels of modification and then viewed 2D images (photos) and 3D virtual models of beverage content. Results showed that their ability to recognize beverage consistency and their decision confidence was generally similar across dimensions even though study participants conveyed a strong preference for viewing 3D models. Qualitative findings underscored the importance of beverage attributes, especially color. Participants differed in their perceptions in using a constant (2D) or multiple angles (3D) when evaluating visualizations. Results help inform about the potential role of visual content in developing instructional resources about thickened beverages prescribed for patients with special medical needs. Full article

Silicon carbide (SiC) is a promising semiconductor material for electronics and photonics. Ultrafast laser processing of SiC enables three-dimensional nanostructuring, enriching and expanding the functionalities of SiC devices. However, challenges arise in delivering uniform, high-aspect-ratio (length-to-width) nanostructures due to difficulties in confining light energy at the nanoscale while simultaneously regulating intense photo modifications. In this study, we report the controllable growth of long-distance, high-straightness, and high-parallelism multifilament structures in SiC using ultrafast laser processing. The mechanism is the formation of femtosecond multifilaments through the nonlinear effects of clamping equilibrium, which allow highly confined light to propagate without diffraction in parallel channels, further inducing high-aspect-ratio nanostripe-like photomodifications. By employing an elliptical Gaussian beam—rather than a circular one—and optimizing pulse durations to stabilize multifilaments with regular positional distributions, the induced multifilament structures can reach a length of approximately 90 μm with a minimum linewidth of only 28 nm, resulting in an aspect ratio of over 3200:1. Raman tests indicate that the photomodified regions consist of amorphous SiC, amorphous silicon, and amorphous carbon, and photoluminescence tests reveal that silicon vacancy color centers could be induced in areas with lower light power density. By leveraging femtosecond multifilaments for diffraction-less light confinement, this work proposes an effective method for manufacturing deep-subwavelength, high-aspect-ratio nanostructures in SiC. Full article

Quinoa (Chenopodium quinoa), a gluten-free pseudocereal of increasing interest in food applications, remain underutilized due to limited knowledge of its nutritional and techno-functional properties, particularly following processing. This study investigated the impact of roasting on these properties of tri-color quinoa. Roasting resulted in non-significant increases in the content of protein, lipid, and starch fractions, while carbohydrate and energy contents increased significantly (p < 0.05) by 3.74 and 3.30%, respectively, compared to native tri-color quinoa flour (NTQF). Notably, total dietary fiber, phytic acid, and oxalate contents were decreased by 13.11, 36.05, and 28.78%, respectively, contributing to improvements in in vitro protein digestibility and in vitro protein digestibility-corrected amino acid score in roasted tri-color quinoa flour (RTQF). Although lysine remained the limiting amino acid, its content increased in RTQF. Techno-functional properties were also affected by roasting; water and oil absorption capacities increased by 24.26 and 2.76% (p < 0.05), while emulsifying, foaming, and swelling capacities declined by 47.58, 34.96, and 17.74%, respectively (p < 0.05). RTQF exhibited consistently lower protein solubility across all pH tested, and higher a least gelation concentration, likely due to protein denaturation. Color analysis showed darker (L*), redder (a*), and more yellow (b*) hues in RTQF, with minor but perceptible color difference (ΔE = 1.26) relative to NTQF. Scanning electron microscopy revealed greater starch disruption, increased porosity and fragmentation in RTQF than NTQF. FTIR confirmed structural alterations, with the spectrum of RTQF showing less intense bands and higher transmittance compared to NTQF, associated thermal modification of carbohydrate, moisture content and other components. These findings suggest that dry roasting can be used to modify the nutritional and techno-functional properties of tri-color quinoa, offering expanded opportunities for tailored food applications. Full article

The fortification of bakery products with alternative protein sources, including edible insects, offers a promising approach to improving nutritional quality while addressing sustainability challenges. This study evaluated graded replacement of type 750 wheat flour with Acheta domesticus (house cricket) powder—together with an extreme 100% cricket-powder formulation—on the nutritional composition, color, particle size distribution, fermentative properties, baking loss, crumb hardness, and sensory quality of bread. Fifteen baked variants were prepared: a 100% wheat flour control; thirteen wheat–cricket blends containing 5–90% cricket powder; and an extreme formulation with 100% cricket powder. Increasing cricket-powder levels significantly increased protein, fat, fiber, zinc, and riboflavin contents while decreasing carbohydrate and starch levels. Technologically, higher substitution levels resulted in darker crumb color, a shift toward coarser particle size distribution, reduced gas retention during proofing, and increased baking loss. Sensory analysis indicated that up to 15% inclusion maintained full consumer acceptability, while 20–25% was at the acceptance threshold. Above 35%, acceptability declined sharply due to intensified earthy flavors and textural changes. The findings highlight 15% inclusion as the optimal balance between enhanced nutritional value and sensory quality, with potential for higher incorporation if appropriate technological modifications are applied. Full article

Rapid digitalization has resulted in an increase in the number of older adults playing electronic sports (eSports). Therefore, it must be investigated whether eSports have a positive effect on cognitive function in older adults. We explored the traits of facial color modification in Japanese older individuals while playing eSports by employing the facial color analysis technique proposed in this study. With the aging population, eSports have garnered interest as a means of extending healthy life expectancy. The quantitative detection of emotions obtained from eSports can function as an indicator for evaluating the degree to which individuals enjoy the games and can aid in the assessment of eSports to extend healthy life expectancy. Thus, in this study, we aimed to develop an indicator for quantitatively assessing the emotions experienced while playing eSports. The investigation revealed that information on color saturation in the cheek region exhibited a distinct relationship with the emotions generated while playing eSports. The identified characteristics can also be utilized in techniques to estimate the emotions generated during eSports activities. This can contribute to the evaluation of eSports in extending the healthy life expectancy of older adults. Furthermore, it can aid in the development of technologies that support remote communication. Full article

Salty wheat crackers prepared from wheat white (WF) and whole grain flour (WG) were enriched with 5, 10, and 15% cricket powder (CRPW). According to the content of dietary fiber and fat, two types of wheat flour and CRPW differed in terms of darkness “100 − L*” and redness a*. The color of the baked products reflected these differences, but the darkening of the whole grain crackers was less intense; the shades of wheat–cricket 90:10 and whole grain 100:0 cracker variants were comparable. Within the WF subset, the hardness diminished insignificantly, with the reverse occurring in the WG group (from 25 to 22 N and from 31 to 35 N, respectively). The flexibility of the crackers was independent on type of wheat flour and the proportion of CRPW, as shown by a 90% confidence interval of 0.97–1.06 mm. By Principal Component Analysis, the primary role of wheat flour type in distinguishing the crackers was confirmed. As expected, the darkness “100 − L*” and the redness a* of the cracker surface could be used to predict the results of the texture breaking test and fragility in general (P = 95%). The 90:10 WF–cricket crackers and 95:5 WG–cricket crackers had similar properties, and both could be adopted in baking practice without modification. Full article

Industrial solid waste fly ash has been widely applied in various fields as a resource for waste repurposing. The use of fly ash can significantly reduce production costs and at the same time reduce environmental pollution to achieve sustainability. This study explores the feasibility of using fly ash as a raw material to formulate high-temperature ceramic glazes, examining the composition, surface phases, and texture patterns of the resultant glazes. This study systematically assesses the impact of formulation modifications on glazing qualities by XRF, XRD, and SEM testing methods. The results show that 1. in high-temperature glazes, the element that determines the degree of transparency in the surface phase is the Ti content; 2. Zinc and Ferrum are important factors that can fine-tune the color shade and crystal mention; and 3. controlling the fly ash content in the glaze can change its color and texture. The novelty of this paper lies in utilizing fly ash to create high-performance, high-value-added ceramic products that feature unique aesthetics and artistic effects. In the future, we can investigate the influence of fly ash on glaze coloration, and the formation of different texture effects, as well as achieve specific color mixing. Full article

The aim of this study was to determine the possibilities of using cold-plasma technology in counteracting the development of denture stomatitis (DS) in patients using different kinds of prosthetic restorations. The study focused mainly on the effect of cold atmospheric plasma on prosthetic materials, such as acryl (AR), acetal (AT), and a prosthetic metal alloy (MA). The materials were tested in terms of the effect of the plasma exposure time (5, 10, and 20 min) on changes in the chemical composition, morphology, and surface topography (FT-IR, SEM-EDS, optical profilometer) as well as changes in the color and contact angle (spectrophotometer, goniometer) after the plasma process. Furthermore, the ability of reference fungi (C. albicans and C. glabrata) to adhere to non-modified and cold atmospheric plasma (CAP)-modified dental materials was examined to evaluate the susceptibility of dental material surfaces to 12 h fungal contamination. The obtained results demonstrate that CAP appears viable for the surface modification of the acetal resin and the metal alloy, not compromising their structural integrity while variably limiting fungal overgrowth involved in the development of DS, whereas its application to the acrylic resin may be inadvisable due to morphological and optical alterations. Full article

The potent sensitizer PPD is considered a key sensitizer in hair dye contact allergy. Modification of its molecular structure to 2-methoxymethyl-p-phenylenediamine (ME-PPD) reduces its skin sensitizing potency. We investigated the usage, behavior, and tolerance profile of ME-PPD-containing professional hair color products in a specifically tailored proactive market surveillance program in hairdresser salons across 5 countries. Hairdressers completed record cards for their clients, which were evaluated at the end of the program. 497 individuals received in total 2461 hair color treatments with ME-PPD-containing hair color. Feedback on compatibility was provided for 194 individuals: 6 individuals reported intolerance reactions, which were assessed as likely allergic contact dermatitis (2), likely irritation (2), or were unassessable (2); none of these reactions were severe or serious. Mild discomfort was reported by 46 individuals, while 142 individuals explicitly reported good tolerance to the ME-PPD-containing hair color. A total of 27 individuals applied ME-PPD-containing hair color more than 15 times (long-term tolerability). The study confirms good tolerability of ME-PPD-containing hair color. This is consistent with the primary prevention benefit of ME-PPD in terms of significantly reduced risk of skin sensitization induction and the reduced severity of elicitation reactions for all hair dye users. Full article

The paper proposes a manufacturing technology for the non-woven/3D-printed (N3DP) hybrid material (HM) with improved radio-absorbing properties. We have fabricated the needle-punched non-woven felt and impregnated it with the carbon fibers containing UV-curable photopolymer resin. The functional 3D-printed layer was attached to the highly porous, deformable polymer substrate by the fused deposition modeling (FDM) technique. The preliminary bulk modification of the filament was realized with the IR- and UV-pigment microcapsules filling. The combination of additive prototyping and non-woven needle-punched fabrics surface modification (by the electrically conductive elements 2D-periodic system applying) expands the frequency range of the electromagnetic radiation effective absorption. It provides the possibility of a reversible change in the color characteristics of the hybrid material surface under the influence of the UV and IR radiation. Full article

The majority of the polymeric materials used in the industry are derived from petroleum and decompose slowly, resulting in waste that poses environmental issues. As a result, there has been a concerted effort to find alternative materials that cover their engineering performance. Biopolymers have emerged as leading contenders because they can mimic the properties of synthetic polymers while being derived from natural and renewable sources. Several projects are focused on developing biomaterials for these applications. This study presents a modification of the mechanical properties of a gelatin-based material with the crosslinking agent sodium tripolyphosphate (NaTPP) by reinforcement with agar. The gelatin–agar (G-Ax) samples exhibited a homogeneous color and flexibility, sharing similar crystalline structures and functional groups. However, the transversal section of the gelatin-only film was modified by the addition of agar, from a porous morphology to a lamellar morphology at nanometric scale thickness. Notably, the agar samples demonstrated greater stress resistance, yield stress, and strain than the gelatin-only sample. These findings highlight the potential of biopolymers such as gelatin and agar as viable alternatives to conventional materials, contributing to the research on eco-friendly solutions for different engineering applications. Full article

This study presents the results of experimental studies on the thermal conductivity of specimens made from selected pure polymer filaments manufactured with the use of FFF 3D-printing technology. The tested samples were made of polylactic acid (PLA), polyethylene terephthalate glycol (PET-G), and acrylonitrile butadiene styrene (ABS). In particular, the effects of the infill patterns and infill density on the tested samples were examined in order to characterize the influence of these parameters on the materials’ effective thermal conductivity. Honeycomb and grid infill patterns of the tested samples with infill densities of 40%, 60%, 80%, and 100% were examined. The influence of temperature on thermal conductivity was studied as well. Thermal conductivity was measured using the guarded heat flow method, according to the ASTM E1530 standard within the defined temperature ranges of 20–60 °C for ABS and PET-G and 20–50 °C for PLA material. Samples of the tested materials were manufactured with the use of the Fused Filament Fabrication method (FFF), and filaments with a uniform black color were used. The obtained results were analyzed in terms of thermal conductivity variation after samples’ infill pattern and infill density modifications, which provides extended thermal property characterization of the polymeric filaments adopted for 3D printing. Full article

Beryl is classified as a cyclosilicate mineral, and its color is primarily determined by the type and oxidation state of trace elements. In this study, natural yellow-green beryl was used as the research subject, and heat treatment experiments were performed at various temperatures under both oxidizing and reducing atmospheres. A combination of analytical techniques, including electron probe microanalysis (EPMA), X-ray diffraction (XRD), Fourier-transform infrared spectroscopy (FTIR), Raman spectroscopy, and ultraviolet-visible spectroscopy (UV-Vis), were employed to systematically investigate the composition, structure, and chromogenic mechanisms of beryl before and after heat treatment. The experimental results indicate that heat treatment under both atmospheres can lead to the transformation of yellow-green beryl into blue, with 500–600 °C under a reducing atmosphere identified as the optimal treatment condition. With increasing temperature, beryl gradually dehydrates, resulting in a faded blue color and reduced transparency. Even after treatment at 700 °C, no significant changes in unit cell parameters were observed, and both type I and type II water were retained, indicating that the color change is not attributed to crystal structure transformation or phase transitions. The study reveals that the essential mechanism of color modification through heat treatment lies in the valence change between Fe²⁺ and Fe³⁺ occupying channel and octahedral sites. The observed color variation is attributed to changes in absorption band intensity resulting from charge transfers of O²⁻ → Fe³⁺ and Fe²⁺ → Fe³⁺. This study provides theoretical insights and technical references for the color enhancement of beryl through heat treatment. Full article