Cardiovascular and metabolic diseases are a leading cause of death worldwide. Epidemiological studies strongly highlight various benefits of consuming colorful fruits and vegetables in everyday life. In this review, we aimed to revisit previous studi...
The incorporation of thermoplastics with pigments imparts diverse aesthetic qualities and properties to colored thermoplastic products. The selection of pigment type and content, along with specific processing conditions, plays a pivotal role in infl...
In order to better understand the floral fragrance compounds of Chimonanthus praecox belonging to genus Chimonanthus of Chimonanaceae in Yunnan, headspace solid-phase microextraction combined with gas chromatography-mass spectrometry was used to anal...
In this study, we developed a glycerol-mediated safe and facile method to synthesize colored titania nanoparticles (NPs) via solution route. Our method is considerably effective and greener than other options currently available. Colored titania NPs...
The paper reports the occurrence of multiple steady-state zones in most of the constructions of fixed-bed photocatalytic reactors. Such a phenomenon has not been ever observed in a field of photocatalytic reactors. The simulation has been provided fo...
Purple-fleshed dragon fruit is gaining popularity worldwide due to its distinctive characteristics and health benefits. This climbing cactus, introduced to humid tropical climates, presents challenges in assessing fruit quality. The dynamic transform...
Actinidia arguta wine is a low-alcoholic beverage brewed from A. arguta with a unique flavor and sweet taste. In this study, the basic physicochemical indicators, color, organic acid, and volatile aroma components of wines made from the A. arguta var...
This study investigated the effects of alkaline pretreatment and drying methods on the physicochemical properties of Gelidium amansii and the quality of the resulting agar jelly. Seaweeds with or without alkaline pretreatment were subjected to either...
Teas processed from specialty-colored tea leaves possess distinctive quality profiles shaped by their volatile and non-volatile compounds, which serve as critical metrics for evaluating tea cultivars. In this study, we comprehensively characterized t...
The conventional method for the color-matching process involves the compounding of polymers with pigments and then preparing plaques by using injection molding before measuring the color by an offline spectrophotometer. If the color fails to meet the...
A series of compounds with both urea and urethane moieties have been developed as color developers for high-performance thermo-sensitive paper. The compounds have lower environmental loads than conventional phenolic developers. They were also found t...
Wine sensory experience includes flavor, aroma, color, and (for some) even acoustic traits, which impact consumer acceptance. The quality of the wine can be negatively impacted by the presence of off-flavors and aromas, or dubious colors, or sediment...
The aim of this study was to investigate the effects of cow breed and the addition of wild garlic on the sensory quality, volatile compounds, and physical properties of soft rennet-curd cheese. Cheese was produced from the milk of the Polish Holstein...
The aim of the study was to evaluate changes in the activities of some enzymes (polyphenol oxidase—PPO and peroxidase—POD), the content of some bioactive compounds, and the organoleptic quality and color parameters of fresh lovage and its...
Brettanomyces bruxellensis is a wine spoilage yeast that could be inactivated by pulsed light (PL); however, this technology may induce changes in the quality of this alcoholic drink. The present research aimed to determine the potential of PL to ina...
Abdominal fat, which in the past was often regarded as waste and discarded, has in recent years been used as a fat source to produce meat by-products. Yellow abdominal fat has higher economic value. Therefore, improving the color of abdominal fat pla...
The growing demand for natural food colorants has increased interest in sustainable alternatives derived from agro-industrial by-products. This study developed and characterized a food-grade natural brown colorant from date seed waste of Phoenix dact...
Non-thermal processing methods, such as pulsed electric field (PEF) and tangential-flow microfiltration (TFMF), are emerging processing technologies that can minimize the deleterious effects of high temperature short time (HTST) pasteurization on qua...
The effects of copper pollution on the polyphenol content, color, and antioxidant activity of wine, as well as correlations among these factors, were investigated. Copper had clear influences on wine polyphenol content. At low copper concentrations,...
Pitaya is a tropical fruit widely recognized for its intense coloration and abundance of bioactive compounds and natural pigments, associated with antioxidant properties and potential functional applications. However, its high moisture content and st...
Cardiovascular diseases (CVDs) are a major global cause of disease and mortality. CVDs are a group of disorders of the heart and blood vessels and include coronary artery disease, cerebrovascular disease, heart failure, and other conditions. The most...
In the present study, four natural textiles (cotton, linen, wool, and silk) were dyed with 14 naturally extracted dyes, and pancreatin enzyme was used in the dyeing process. The effects of pancreatin enzyme and its buffer on naturally dyed textile sa...
Elderberry (Sambucus nigra L.) juice concentrate is highly rich in polyphenols, particularly anthocyanins and flavonols, which have been associated with a wide range of health-promoting properties. Phenolic compounds, in particular anthocyanins, are...
Background/Objectives: The ‘Xinli No. 7’ pear is a new pear variety with the advantages of early ripening, high quality, high storage resistance, and a long shelf life. Peel color is an important appearance-related trait and an important...
The influence of post fermentative addition of American barrel-shoot wastes on phenolic composition and chromatic quality of Syrah red wines has been evaluated as an environmentally sustainable alternative to the conventional winemaking for avoiding...
Background: The dark green coloration of bunching onion leaf blades is a key determinant of market value, nutritional quality, and visual appeal. This trait is regulated by a complex network of pigment interactions, which not only determine coloratio...
The purpose was to investigate the quality characteristics of dry-cured beef with different storage times under a high-voltage electrostatic field (HVEF) condition. The pH, moisture content, meat color, and volatile compounds of dry-cured beef sample...
Background: Terpenoid compounds, despite their established antioxidant ability, are neglected as potential glycation regulators. Methods: In-vitro model systems of lysine (0.1 M) with glucose (0.1 M and 1 M) were incubated at 80 °C and 100 °C...
Untargeted metabolomic studies are used for large-scale analysis of endogenous compounds. Due to exceptional long detection windows of incorporated substances in hair, analysis of hair samples for retrospective monitoring of metabolome changes has re...
Across the world, most of the main tea plant cultivars are green-leaf cultivars, but colored-leaf cultivars have become increasingly popular in recent years. In this research, the differences between purple-red and white-yellow tea plant cultivars we...
The colored grain of wheat (Triticum aestivum L.) contains a large number of polyphenolic compounds that are biologically active ingredients. The purpose of this work was a comparative metabolomic study of extracts from anthocyaninless (control), blu...
Shikonin and its derivatives are the natural naphthoquinone compounds produced in the roots of the Boraginaceae family. These red pigments have been used for a long time in coloring silk, as food colorants, and in the Chinese traditional system of me...
Herbs, including basil, are used to enhance the flavor of food products around the world. Its potential is influenced by the quality of fresh herbs and processing practices, wherein conditions of heat treatment play an important role. The aim of the...
In this study, oak barrels, glazed pottery altars, unglazed pottery altars, and stainless-steel tanks were selected as aging containers for red wine, and phenolic compounds and antioxidant activity were analyzed and compared. The color of red wine in...
Organic colorants of textiles found in the female burial of Lieto Ristinpelto, SW Finland, were analyzed by HPLC-PDA. The textiles’ visible colors varied from different brownish shades to blueish, greenish, and reddish hues. The aim of the chro...
Chrysanthemum, one of the most popular ornamental plants in the world, is renowned for its brilliant colors and multifarious flower types. Thousands of gorgeous chrysanthemum cultivars exist thanks to both traditional breeding techniques and its char...
Volatile and phenolic compounds play a key role in the sensory properties of wine, especially aroma and color. During fermentation, yeasts produce enzymes that affect the skin’s phenolic compounds extraction and synthesize some of the most impo...
This study is focused on the influence of convective drying (50, 60, and 70 °C) and infrared (IR) power (250, 500, and 750 W) on the drying kinetics, the specific energy consumption of terebinth drying as well as quality and bioactive compounds upon...
Butter is an important product for the dairy industry due to its particular sensory attributes and nutritional value, while the variability of the composition of the fatty acids in the milk can alter the nutritional and physical properties of butter...
The main aim of the current investigation was to contemplate the impact of high-voltage electric field cold plasma (HVCP) on different quality characteristics (enzymes, microbial activities, coloring pigments, ascorbic acid, polyphenolic compounds, °...
Lycoris longituba, belonging to the Amaryllidaceae family, is a perennial bulb bearing flowers with diverse colors and fragrance. Selection of cultivars with excellent colored and scented flowers has always been the breeding aim for ornamental plants...
Cirsium setidens is commonly used as a food ingredient, and it is typically stored and distributed in a dried form to prolong its shelf life. In a previous study, a micro-oil-sprayed thermal air (MOTA) technique was developed, which effectively enhan...
The aim of this work was to evaluate the effect of an olive extract (OE) on the physicochemical and microbiological characteristics, lipid oxidation and volatile compounds of beef patties stored both aerobically and under modified atmosphere packagin...
Plant proteins have been proposed as an alternative to animal-origin proteins in the wine industry because they are allergen-free and vegan-friendly. The aim of this study was to evaluate the effectiveness of plant proteins as fining agents on red wi...
Synthetic pigments/non-renewable coloring sources used normally in the textile industry release toxic substances into the environment, causing perilous ecological challenges. To be safer from such challenges of synthetic colorants, academia and indus...
In this study, a novel natural food colorant based on anthocyanins was developed from wild barberry (Berberis vulgaris L.) fruits using ultrasound-assisted extraction, which was optimized through RSM. Four extraction variables (ultrasound power, time...
Effects of different phenolic compounds on the redox state of myoglobin and their potential for preserving the color and chemical quality of refrigerated longtail tuna (Thunnus tonggol) slices were studied. Purified myoglobin from dark muscle (15.83...
This study investigated the impact of Lactobacillus acidophilus NCFM, Oenococcus oeni Viniflora® Oenos and Lactobacillus brevis CICC 6239 on bog bilberry juice with a considerably low pH and rich in anthocyanins content. Moreover, the effects of the...
The Maillard reaction is well known for producing antioxidant compounds alongside colored substances. Low-molecular-weight antioxidant intermediates such as maltol (MAL) or norfuraneol (NF) are well described, but it is still unclear which of these M...
The observed growth of the global population and concern for the natural environment require the supply of inexpensive food with a low-carbon footprint. These requirements can be met, among others, by insect-derived raw materials, such as insect powd...
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