Search Results (324)

The objective of this study was to develop a novel sauce formulation in which egg yolk was substituted with pea and soy proteins, in addition to the incorporation of tomato pomace as a functional ingredient. Nine experimental samples (E1–E3, S1–S3, and P1–P3) and three control samples (E0, S0, and P0) were prepared, corresponding to three protein sources (E: egg yolk, S: soy, P: pea), with increasing concentrations of tomato pomace (0, 2, 4, and 6%). The formulations were adjusted proportionally in terms of water and oil to maintain the desired consistency. The analyses performed included: physico-chemical analysis of the sauce (fat content, peroxide value, and CIE L* a* b* color determination), quality assessment using Fourier Transform Infrared Spectroscopy (FT-IR, rheological measurements, and microstructural evaluation. The sample designated P2 demonstrated a notable correlation with favourable parameters, exhibiting intense colouration, elevated protein content, and consistent rheological properties. However, at higher levels of tomato pomace (notably 6%), microstructural instability was observed, which may limit the formulation’s robustness over time. These findings demonstrate that tomato pomace can enhance the functional and structural characteristics of sauce, while also highlighting the importance of optimizing concentration levels to avoid negative impacts on emulsion stability. Overall, the results support the use of tomato pomace and plant proteins in the formulation of sustainable and innovative food products. Full article

The aim of this study is to evaluate the effectiveness of deacidifying treatments for the restoration of textiles used as supports for works of art, with particular attention to the chemical stability, colour variation and mechanical resistance of the materials over time. The present study involved the analysis of two products: Bookkeeper^TM, containing magnesium oxide, and Nanorestore^TM, a dispersion of calcium hydroxide in alcoholic solutions of ethanol and 2-propanol. The products were applied to a series of tests on cotton, linen and jute fabrics. The experimental approach comprised an artificial degradation process of the fabrics, followed by the application of the treatments and an accelerated ageing cycle. A series of parameters were monitored throughout the experiment, encompassing surface pH, chromatic shifts ascertained through colorimetric measurements and the morphological transformations of the fabrics, as elucidated by scanning electron microscopy (SEM-EDS). The findings yielded from this study have enabled the delineation of the behaviour exhibited by the treated materials over an extended timeframe. This underscores the significance of a judicious selection of treatments, contingent upon the particular chemical and physical attributes inherent to the fabrics in question. Full article

This study investigates the impact of mild steaming (105 °C and 120 °C for 12 h) on the colour characteristics and chemical stability of beech wood (Fagus sylvatica L.) during natural indoor ageing. Untreated and steamed samples of mature wood and false heartwood were analysed for CIELAB and CIELCh colour parameters (L*, a*, b*, C*, h°) and chemical changes using ATR-FTIR spectroscopy. Steaming resulted in a significant decrease in lightness (L*) and increased a*, b*, and C* values, producing darker and more saturated reddish-brown tones. It also reduced the visual differences between mature wood and false heartwood, enhancing colour uniformity. During the light-induced ageing period, steamed wood—particularly at 105 °C—exhibited improved colour stability, maintaining chroma and hue more effectively than untreated samples. Statistically significant interaction effects between treatment, time, and tissue type revealed that the ageing-related colour changes were jointly influenced by thermal modification and the anatomical characteristics of the wood. In the FTIR spectra, the most pronounced changes were observed in the absorption bands of the aromatic skeleton and carbonyl groups (1504 and 1732 cm⁻¹). These findings confirm that mild steaming alters the original aesthetic properties and colour of beech wood when exposed to an indoor environment. Full article

The essential oil isolated from clove (Syzygium aromaticum) is used in food, medicine, cosmetics, agriculture, and aromatherapy for its antimicrobial, antioxidant, and analgesic properties. This systematic review, following the PRISMA 2020 methodology, evaluates the application of clove essential oil in meat and meat products to determine its effectiveness in preventing oxidative damage and improving product quality. A search was performed in various databases, obtaining 639 studies. After removing duplicates and applying inclusion and exclusion criteria, 43 relevant articles were selected. Studies published between 1999 and 2024 that evaluated clove essential oil in meat for human consumption were included, excluding research on extracts other than essential oil or supplements for animal feed. The studies suggest that clove essential oil improves parameters such as oxidative stability, colour preservation, and the reduction in reactive compounds such as thiobarbituric acid-reactive substances, thereby increasing the shelf life and safety of meat and meat products. Oxidation is reduced through free radical inhibition and lipid protection. The main variability detected includes the type of meat, application method and storage conditions. The concentrations used ranged from 2.65 mL/kg to 5%. Although variability in methodologies and concentrations used is a limitation for meta-analysis, the findings support the potential of clove essential oil as a natural alternative for preserving meat products, responding to consumer demand for safer foods free of synthetic preservatives. Full article

Consumer demand for plant-based functional foods, especially probiotic beverages, has increased due to their health benefits and suitability as dairy-free alternatives. This study assessed, through a factorial combination, the stability of plant-based extracts (avocado, ginger, and tropical) individually inoculated with three commercial Lactobacillus strains (L. casei, L. plantarum, L. reuteri) and stored under refrigerated conditions during both primary (PSL) and secondary shelf life (SSL). Product shelf life was defined by probiotic viability, considering the functional threshold (≥6 log CFU/mL), which was maintained across all formulations throughout the storage period. Physicochemical parameters, including pH, titratable acidity, and colour, as well as volatile profile, remained stable, with only minor variations depending on the matrix and bacterial strain. Sensory evaluations (triangle and acceptability tests) confirmed that the probiotic juices were acceptable to consumers. Overall, the results demonstrate the feasibility of producing non-fermented, plant-based probiotic beverages that retain their functional properties and meet consumer sensory expectations, offering a promising alternative for vegan and lactose-intolerant individuals. Full article

The objective of our study is to monitor the stability of Extra Virgin Olive Oil (EVOO) flavoured with cloves. Two flavouring processes were tested, namely the maceration of cloves in olive oil and the grinding of cloves with olives. The analysis of the obtained oils showed that the process of the simultaneous grinding of the cloves with the olives produced a better oil quality than the maceration process in terms of richness in total phenols. The co-crushing method increased the total phenols in the olive oil by 34.24% and 73.37%, compared to the maceration method with an increase of only 17.1% and 52.35%, respectively, for the 2 and 4% of cloves addition. Fluorescence spectroscopy analysis of the oils supplied useful and complementary results. The aromatized olive oil developed by simultaneous grinding was subjected to ageing acceleration at 60 °C in the dark for 165 days. Results indicated that the acidity and the value of the specific extinction coefficient K₂₃₂ of the control EVOO followed the standards of the International Olive Oil Council. During accelerated storage, the degradation of total phenols was marked as less for the flavoured EVOOs than for the control samples. After 165 days of storage, the colour of all olive oil samples was modified, with this change being the most apparent for unflavoured oil with a 45.6% and 46.4% decrease in L and b* vs. 38.8% and 22.4% for C1, and 45.5% and 37.2% for C2 respectively. After 165 days of storage, all the oil samples were darker and red. Flavouring EVOO with cloves offered a better stability to the oil. A consumer survey involving 224 participants revealed that despite the fact that only 30% were familiar with flavoured oils, 83.9% expressed a willingness to purchase clove-flavoured olive oil if it became available on the market. Flavoured oils offer a good alternative to multiply olive oil-based products and thus offer additional opportunities for the marketing of olive oils. Full article

The valorisation of underutilized male layer-type chickens offers a sustainable and ethically aligned opportunity for the poultry industry. This study evaluated the feasibility of male layer-type chicken meat in the production of chicken pâtés and compared the effects of different meat sources—commercial broiler (CP), and 5 (5wP) and 9-week-old (9wP) male layer-type chickens—on product quality during refrigerated storage using the general linear model with the Tukey–Kramer post-hoc test. Pâtés made from 5wP meat exhibited the most favourable technological properties, including the lowest (p < 0.05) total expressible fluid (TEF), highest (p < 0.05) water retention (TEF_Water), and lowest (p < 0.05) fat content (TEF_Fat) than CP and 9wP indicating superior emulsion stability. The 5wP pâtés also presented the lowest (p < 0.05) TBARS values on day 1, along with reduced colour deterioration (ΔE) over 7 days of storage. CP samples demonstrated the greatest (p < 0.05) hardness, cohesiveness, and gumminess, but lower (p < 0.05) springiness and resilience compared to 5wP and 9wP, yielding softer and elastic pâtés. Overall, pâtés formulated with 5wP can be a promising option for the development of value-added poultry products. The incorporation of male layer-type chicken meat into commercial formulations will encourage further research of their market potential. Full article

The demand for polymer composite materials in the dental market is increasing every year. This rise is due to their excellent properties and ongoing technological advancements. The goal of this study was to develop new photoinitiators included in the liquid organic matrix, which is one of the main components of dental composites. Therefore, a series of compounds based on the indenoquinoxaline skeleton was synthesized, differing in the substituent. The spectroscopic properties of these compounds allowed their use as visible-light photoinitiators of radical polymerization in combination with (phenylthio)acetic acid. In addition to the polymerization kinetics, the lifetime and quantum yield of the triplet-state formation and the rate constants of its quenching by (phenylthio)acetic acid were determined. The durability of the designed composites was also assessed. Ageing tests included hydrothermal ageing, allowing for the determination of sorption, solubility, and mass change. Solutions imitating the oral cavity environment—distilled water, artificial saliva, n-heptane, and 3% acetic acid—as well as solutions containing pigments were used for these studies. Determination of the mass change and colour stability allowed for the assessment of how these materials react to long-term exposure in the oral environment. It was found that the solution simulating the natural oral environment has a significant impact on the hydrolytic stability and colour stability of the materials. Full article

The colour degradation of murals presents a significant challenge in the conservation of architectural heritage. Previous research has often concentrated on localized pigment changes while paying insufficient attention to the interaction between colour variation and indoor environmental conditions. Although non-destructive analytical techniques are widely used in heritage studies, their integrated application in combination with colourimetry has been limited, particularly in the context of Tibetan Buddhist murals in highland continental climates. This study investigates the murals of Liuli Hall in Meidai Lamasery, Inner Mongolia, as a representative case. We employed a comprehensive methodology that combines non-destructive analytical tools, gas chromatography–mass spectrometry, and quantitative colour analysis to examine pigment composition, binding material, and surface deterioration. Through joint analysis using the CIE Lab and CIE LCh colour space systems, we quantified mural colour changes and explored their correlation with material degradation and environmental exposure. The pigments identified include cinnabar, atacamite, azurite, and chalk, with animal glue and drying oils as binding materials. Colourimetric results revealed pronounced yellowing on the east and west walls, primarily caused by the ageing of organic binders. In contrast, a notable reduction in brightness on the south wall was attributed to dust accumulation. These findings support tailored conservation measures such as regular surface cleaning for the south wall and antioxidant stabilization treatments for the east and west walls. Initial cleaning efforts proved effective. The integrated approach adopted in this study provides a replicable model for mural diagnostics and conservation under complex environmental conditions. Full article

An aqueous leaf extract of Egeria densa was used to green-synthesize iron (II) and iron (III) oxide nanoparticles from ferrous sulphate and ferric chloride, respectively. The successful green synthesis of the nanoparticles was confirmed through UV–visible spectroscopy, and the colour of the mixtures changed from light-yellow to green-black and reddish-brown for FeO–NPs and Fe₂O₃–NPs, respectively. The morphological characteristics of the nanoparticles were determined using an X-ray diffractometer (XRD), a Fourier transform infrared spectrophotometer (FTIR), a transmission electron microscope (TEM), and energy-dispersive X-ray spectroscopy (EDX). The UV–Vis spectrum of the FeO–NPs showed a sharp peak at 290 nm due to the surface plasmon resonance, while that of the Fe₂O₃–NPs showed a sharp peak at 300 nm. TEM analysis revealed that the FeO–NPs were oval to hexagonal in shape and were clustered together with an average size of 18.49 nm, while the Fe₂O₃-NPs were also oval to hexagonal in shape, but some were irregularly shaped, and they clustered together with an average size of 27.96 nm. EDX analysis showed the presence of elemental iron and oxygen in both types of nanoparticles, indicating that these nanoparticles were essentially present in oxide form. The XRD patterns of both the FeO–NPs and Fe₂O₃–NPs depicted that the nanoparticles produced were crystalline in nature and exhibited the rhombohedral crystal structure of hematite. The FT-IR spectra revealed that phenolic compounds were present on the surface of the nanoparticles and were responsible for reducing the iron salts into FeO–NPs and Fe₂O₃–NPs. Conclusively, this work demonstrated for the first time the ability of Elodea aqueous extract to synthesize iron-based nanoparticles from both iron (II) and iron (III) salts, highlighting its versatility as a green reducing and stabilizing agent. The dual-path synthesis approach provides new insights into the influence of the precursor oxidation state on nanoparticle formation, thereby expanding our understanding of plant-mediated nanoparticle production and offering a sustainable route for the fabrication of diverse iron oxide nanostructures. Furthermore, it provides a simple, cost-effective, and environmentally friendly method for the synthesis of the FeO–NPs and Fe₂O₃–NPs using Egeria densa. Full article

This study investigated the impact of cultivar, harvest time, and ripening stage of strawberries on their aroma concentration and profile, and colour stability of nectars produced from these strawberries. Purees from 12 different cultivars from two countries, collected at different ripening stages and harvest times, were analysed. Furaneol and mesifuran content was analysed using a gas chromatography–flame ionisation detector (GC-FID), and gas chromatography–mass spectrometry (GC-MS) was used to determine the content of 12 aroma compounds, including esters, C6 compounds, and lactones. Nectars produced from these purees had their colour stability measured over 12 weeks. Both the colour and aroma were greatly influenced by strawberry cultivar. Within cultivars, nectars produced from strawberries that had been harvested overripe showed higher colour stability and higher concentrations of aroma compounds than those harvested ripe from an earlier harvest, although some cultivars were more affected by harvest time than ripening stage. Aroma compounds that correlated significantly (p < 0.05) with a good colour after storage included furaneol, ethyl butanoate, hexanal, γ-decalactone and γ-dodecalactone, as well as the total concentration of aroma compounds. Only γ-decalactone concentrations correlated significantly with overall nectar colour stability, although this could be due to cultivar effects. Full article

Strawberries face marketing challenges due to their short post-harvest shelf-life, largely impacted by shrivelling, weight loss, fungal decay, and mechanical damage. Neem oil (NO) is known for its shelf-life extension benefits; however, encapsulation is needed to maintain its efficacy. This study aimed to stabilize and encapsulate NO in a polymeric and lipid material to preserve the quality of strawberries stored at 4 ± 1 °C, 80 ± 2% RH for seven days. After seven days, the nanoparticle-coated fruits showed a weight loss of around 5.9% with niosomes and 8.9% with starch nanoparticles, while the control had a significant 32.45% weight loss. Additionally, both nanoparticle coatings significantly (p < 0.05) preserved fruit colour compared to the untreated control. The findings suggest that nanoparticle coatings could serve as an active agent in preserving the quality of strawberries within the food supply chain. The study provides valuable insights into post-harvest management and fruit preservation, showcasing the effectiveness of these coatings as active packaging solutions. Full article

This study investigates the antioxidative potential of pomegranate peel extract (PPE) and prickly pear peel extract (HPE) as natural preservatives in cooked chicken models. The extracts were characterized for their phenolic and tannin content, and their antioxidant activity was measured through in vitro chemical assays using ABTS, DPPH, and FRAP assays. Cooked chicken samples were formulated with different concentrations of PPE or HPE and compared to sodium nitrite (NaNO₂) treatment. The effects on lipid and protein oxidation, instrumental colour parameters, and aldehyde formation were evaluated during storage. The results demonstrated that PPE exhibited higher antioxidant activity compared to HPE, particularly at higher concentrations. PPE_300 had the highest phenolic content, exhibited the strongest radical scavenging activity, and significantly reduced lipid oxidation markers such as malondialdehyde and lipid hydroperoxides. PPE also preserved protein integrity by reducing carbonyl formation and maintaining thiol levels. Colour stability was improved in both PPE- and HPE-treated samples, although nitrite remained the most effective in maintaining redness (a*-values). These findings suggest that PPE, particularly at 300 mg/kg, is a promising natural alternative to synthetic antioxidants for improving oxidative stability and shelf life in meat products. Further research should explore sensory attributes and consumer acceptance to facilitate industrial applications. Full article

Heat stress (HS), driven by rising global temperatures, significantly impairs the nutritional composition and sensory quality of meat from monogastric animals, particularly swine and poultry. HS induces physiological disturbances, including reduced feed intake, oxidative stress, and endocrine disruption, which together reduce muscle protein content by 10–15% and essential amino acid levels (e.g., lysine, methionine, threonine) by 15–25%. Lipid profiles are also altered, with up to 30% reductions in polyunsaturated fatty acids (PUFAs), especially omega-3s, and an increased saturated fat content. Additionally, HS reduces the retention of vitamins E, A, D, and C by 20–50% and critical minerals such as selenium, zinc, and iron, compromising antioxidant capacity, immune function, and oxygen transport. These changes diminish meat tenderness, juiciness, flavour, and colour stability, leading to reduced consumer appeal and dietary quality. The consumption of heat-stressed meat may elevate risks for cardiovascular disease, oxidative stress, and micronutrient deficiencies. Mitigation strategies, including dietary antioxidant and osmolyte supplementation, genetic selection for thermotolerance, and optimised feeding practices, can reduce oxidative damage by up to 40% and improve nutrient retention. This review synthesises the current evidence on HS-induced meat quality deterioration and explores nutritional and management strategies to protect animal productivity and human health. Full article

The aim of this study was to investigate the encapsulation of natural food dyes incorporated into liposomes in terms of particle size, rheological and colour properties, zeta potential, and encapsulation efficiency. The liposomes contained dye substances of anthocyanins from freeze-dried raspberry powder (R), copper complexes of chlorophyllins (C), or commercial-grade β-carotene (B). The phospholipid envelope was composed of sunflower lecithin and carboxymethylcellulose sodium salt as a surface stabilizer treated by high-pressure homogenization. The median particle diameter of R and C systems fluctuated around 200 nm, while B systems showed a broader range of 165–405 nm. The rheological results demonstrated a specific flow behaviour pattern dependent on the rotational shear applied, indicating a flow-induced structural change in the dispersions. Samples were characterized by a translucent profile with relatively high lightness, accompanied by a hue angle (h*) typical of the dye encapsulated. The zeta potential was approx. −30 mV, showing electrokinetically stabilized dispersions. The encapsulation efficiency (EE) varied significantly, with the highest EE observed for anthocyanins, ranging from 36.17 to 84.61%. The chlorophyll encapsulation was the least effective, determined in the range between 1.82 and 16.03%. Based on the suitability index, optimal liposomal formulations were evaluated by means of the Central Composite Design (CCD). Full article