Search Results (3,340)

This study examines how the chromatic characteristics of the Min River urban waterfront are represented in publicly circulated social media images to support place-based biophilic landscape design. Dominant-color records were extracted through pixel-level filtering and per-image K-means clustering in CIELAB space, with image-level lighting-condition interpretation and record-level landscape-element labeling assisted by a multimodal large language model and subsequently reviewed and corrected by the author. Hue distributions and five record-proportion-weighted metrics of saturation, value, vividness, chromatic dissonance, and complexity were examined through an analytical framework integrating temporal scenarios, landscape elements, and lighting conditions. The results reveal a recurrent blue–orange orientation produced by the complementary positioning of multiple landscape elements rather than by any single category. Nighttime imagery showed the highest saturation but the lowest value, whereas dawn and dusk combined relatively high saturation and value and produced the highest vividness and chromatic dissonance. Transitional illumination brought built surfaces closer to natural elements in saturation–value space, while Ward hierarchical clustering identified Color-Affinity Groups that crossed temporal, lighting-condition, and landscape-element boundaries. These findings support a relational interpretation of biophilic color as a condition-dependent configuration rather than a fixed set of element-bound hues. Weighted representative palettes provide scenario-sensitive design references. However, the findings characterize publicly circulated visual representations of the waterfront rather than calibrated physical-color measurements or direct evidence of restorative effects. Full article

Driven by the growing demand for nutritious no added sugar bakery products, this study developed no added sugar cookies supplemented with rice bran powder, elderberry powder, and natural sweeteners. Single-factor experiments and response surface methodology (Box–Behnken design) were used to optimize the formulation. The established quadratic model was highly significant (p < 0.0001, R² = 0.9870). Rice bran powder exhibited the dominant influence on sensory quality, followed by mogrosides, elderberry powder, and butter. The optimal practical formulation was determined to be 8 g rice bran powder, 3 g elderberry powder, 91 g butter, 0.3 g mogrosides, together with 92 g low-gluten flour, 2 g fructooligosaccharides (FOS), 0.02 g steviol glycosides, 30 g beaten egg and 20 g milk. The optimized cookies possessed a uniform pale-pink color, a crisp texture, and a balanced aroma combining rice bran and elderberry characteristics. Compared with commercial products, the optimized cookies contained higher contents of protein and total dietary fiber, lower levels of carbohydrates and sodium, as well as abundant bioactive components, including total polyphenols (132.8 ± 0.85 mg/100 g), flavonoids (62.77 ± 0.87 mg/100 g), and anthocyanins (23.03 ± 0.99 mg/100 g). These results provide a scientific basis and technical guidance for the formulation and industrial application of no added sugar functional cookies and further expand the application potential of rice bran as a value-added by-product of rice processing. Full article

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 dactylifera L. (Khalas variety) by process optimization, mineral profiling, phenolic characterization and analysis of its storage stability. A food-grade aqueous extraction system was employed, and a Taguchi L9 orthogonal array was used to optimize the processing parameters affecting color development. Roasting temperature was identified as the most influential factor, contributing 85.75% of the variation in color intensity. Signal-to-noise ratio analysis determined the optimum processing conditions as 200 °C roasting temperature, 5 min roasting time, and 15 min extraction time, yielding an OD₄₂₀ value of 0.927. FTIR analysis confirmed the presence of hydroxyl, carbonyl, aromatic, and carbohydrate-associated functional groups related to thermally generated brown pigments. Further studies demonstrated that both temperature and opaqueness of the storage bottle significantly influence colorant stability. Refrigerated storage in amber containers provided superior retention of total phenolic and flavonoid contents, in addition to a superior antioxidant activity compared with room-temperature storage in clear containers. Mineral profiling revealed significantly high levels of potassium, calcium, phosphorus, and magnesium, with the mineral composition remaining largely stable during storage. HPLC analysis identified catechin and gallic acid as the major phenolic compounds, while ellagic acid was detected exclusively in the glycerol–water extract, indicating enhanced recovery of selected phenolics through solvent modification. Overall, the developed date seed colorant combines color-forming, antioxidant and nutritional properties, while providing a sustainable approach for the valorization of date-processing by-products. The findings highlight the potential application of date seed colorant as a clean-label alternative to synthetic brown colorants and support the development of sustainable food ingredients aligned with sustainable development goals. Full article

The blue color of sapphire is associated with Fe and Ti impurities that replace Al³⁺ in the corundum structure. Typically, sapphire color depends on its geological origin, such as basaltic or metamorphic localities, and the blue hue can change after heating in an oxidizing environment. Nonetheless, previous studies on the blue color mechanism have left some questions unanswered. Therefore, this research examines how the oxidation states of Fe and Ti influence sapphire color and explores the mechanism of blue coloration before and after heating in oxidizing and reducing atmospheres. This study involved collecting sapphire samples from various gem localities, including basalt-related sapphires from Kanchanaburi, Thailand, and metamorphic-related sapphires from Sri Lanka. The samples were heated in an oxidizing environment at 1100 °C, then at either 1300 °C or 1500 °C in both oxidizing and reducing environments. As a result, after heating under an oxidizing environment at either 1300 °C or 1500 °C, the basalt-related sapphires turned from light blue to pale blue, and the metamorphic-related ones turned colorless. The Fe³⁺-Ti⁴⁺ mixed acceptor states decreased because an electron from the valence band recombined with a hole in the color center during heating. On the other hand, the blue color observed in sapphire samples after heating in a reducing environment at 1300 °C could be explained by electrons being depleted from the hole color center associated with Fe³⁺-Ti⁴⁺ mixed acceptor states within the energy band gap, thereby making them ready to receive electrons from the valence band upon optical excitation. Therefore, it can be concluded that the blue color mechanism in sapphires before and after heating under different atmospheric environments can be explained by an energy-band model involving the presence or absence of Fe³⁺-Ti⁴⁺ mixed acceptor states, as well as a hole color center within the energy band gap. Furthermore, after heating at 1300 °C and 1500 °C in a reducing environment, the oxidation state of Fe gradually decreases from 3+ to 2+. The samples turn black upon heating to 1500 °C, indicating that Fe²⁺-Ti⁴⁺ is responsible for the black color rather than the blue observed in sapphires. Full article

Agro-industrial by-products from beetroot, raspberry, sea buckthorn, and shadbush are valuable sources of natural pigments and renewable filler materials, but their hydrophilic surfaces limit compatibility with hydrophobic polydimethylsiloxane (PDMS) matrices. This study evaluated the effect of catalyst-free vapor-phase hexamethyldisilazane (HMDS) treatment of pigment-rich powders and their incorporation into PDMS composites at 5 and 20 wt.% filler loadings. Fourier-transform infrared (FTIR) spectroscopy, scanning electron microscopy, and contact angle measurements were used to characterize surface modifications. Mechanical behavior under puncture loading was evaluated using texture analysis. FTIR confirmed successful silylation through the reduction in hydroxyl groups and the emergence of silicon-containing functionalities. Treated fillers exhibited rougher, more irregular surfaces, which suggested improved filler dispersion and interfacial compatibility within the PDMS matrix. Modified composites showed enhanced hydrophobicity, with contact angles up to 102.84°. Composites containing 5 wt.% HMDS-treated raspberry filler demonstrated the highest puncture resistance and elasticity, indicating improved interfacial interactions. In contrast, 20 wt.% filler loading generally reduced puncture resistance and elasticity, possibly due to increased particle agglomeration and reduced matrix continuity, as suggested by the SEM observations, whereas shadbush-filled composites showed decreased performance after treatment. Overall, HMDS surface modification effectively improves the compatibility of pigment-rich agro-waste fillers with PDMS and supports their use as functional fillers and natural colorant sources in silicone-based composites, providing a value-added route for the utilization of agro-industrial by-products. Full article

Astaxanthin is a high-value xanthophyll carotenoid known for its antioxidant activity and potential health benefits that is becoming increasingly important in food, nutraceutical, and health-related applications. In recent years, growing interest in natural bioactive compounds has driven research on astaxanthin sources, bioactivity, functional properties, and its applications in food, nutraceutical, and health-related subjects. This review synthesizes current knowledge on the natural sources, extraction methods, stability, biological activities, and food applications of astaxanthin, with particular attention to challenges and opportunities relevant to food systems. The review discusses a food science-oriented perspective that connects molecular properties and biological functionality with processing stability, formulation strategies, and regulatory considerations. Special emphasis is given to emerging extraction and encapsulation methods, interactions with complex food matrices, and technological limitations affecting bioavailability and consumer acceptance. The review also highlights recent advances in sustainable production, valorization of marine by-products, and the potential role of astaxanthin in personalized nutrition and precision health frameworks. These approaches contribute to circular food systems by reducing food-processing waste, replacing synthetic antioxidants with natural alternatives, and supporting more resource-efficient and environmentally sustainable food production. Full article

This research examines the dyeing of cotton fabric using a natural dye, extracted from Bombax ceiba flowers, aiming primarily to carry out the entire dyeing process without conventional inorganic mordants. The dye was extracted in an alkaline medium, while three agricultural waste-derived bio-mordants, eucalyptus bark, onion peel, and aloe vera peel, were used to enhance the functional textile properties. These natural tannin-based mordants and phenolic mordants enabled the uptake of dye in an efficient way without releasing toxic chemicals, unlike the conventional metallic mordants. Various concentrations of each mordant were used in the preparation of dyed cotton samples, while NaCl was added in different concentrations to boost the exhaustion process. Among the three types of mordants tested, eucalyptus bark provided the best results, giving samples with a high washing fastness (rating of 4–5) and good rubbing fastness (rating of 3–4 on the gray scale). The progressively darker peach colors were achieved by adding more concentration of the eucalyptus mordant. Onion peel-mordanted samples ranged in color from dark yellow to orange, whereas aloe vera led to a unique peach color. Given the inherent antibacterial and antioxidant properties of Bombax ceiba, the dyed fabrics also possessed functional bioactive characteristics, which were further improved by the addition of bio-mordants. Furthermore, the ultraviolet protection factor (UPF) of the dyed fabric was approximately threefold higher than that of the undyed fabric, indicating a significant enhancement in UV-shielding performance after dyeing. This study conclusively demonstrates that bio-mordants serve as eco-friendly alternatives to chemical mordants, offering excellent colorfastness, diverse aesthetic possibilities, and functional properties, thereby supporting sustainable textile coloration practices. Full article

The pollution caused by microplastics (MPs) in marine sediments has been a concern of many researchers thanks to these substances’ persistence and potential ecological effects. To our knowledge, this study represents the first comprehensive investigation of MP contamination in marine sediments collected from multiple regions of the Mediterranean Sea, encompassing a wide bathymetric range from coastal areas to deep-sea environments, down to approximately 4000 m water depth. Sediment samples were taken from several sites in the Mediterranean and the northern Aegean Sea. Thanks to microscopic analysis, fragments and filaments were the dominant MP forms; their color and size varied, and the most frequent particle colors were red, transparent and blue. FTIR spectroscopy revealed diverse types of polymers, including polystyrene (PS), propylene (PP), ethylene–vinylacetate (EVA), polyamide (PA), and Acrylonitrile Butadiene Styrene (ABS) polymer. The ^1-H NMR analyses confirmed the presence of PA, EVA, PP, polyethylene (PE), and PS, thereby supporting the FTIR results. This spatial variability in polymer composition probably reflects both regional anthropogenic inputs and hydrodynamic factors affecting sedimentary deposits. These results detail the complex and generalized nature of MP contamination in Mediterranean sediments and offer a basis from which to start assessing ecological risks and developing targeted mitigation strategies. Full article

Background/Objectives: Botanical nootropics are increasingly sought as natural alternatives to synthetic stimulants. Mangifera indica leaf extract, standardized to the polyphenol mangiferin, has shown promise in regulating brain activity and enhancing cognitive performance. This study aimed to replicate, in an independent cohort, the acute cognitive benefits of a soluble mango leaf extract (Zynamite^® S) following a previous proof-of-concept trial. Methods: In a double-blind, randomized, placebo-controlled crossover trial, 88 healthy young adults (aged 18–25) received either a single 100 mg dose of Zynamite^® S or a matched placebo. Cognitive performance was assessed using the Trail Making Test (TMT), Digit Symbol Substitution Test (DSST), and Stroop Color-Word Test. Emotional states were assessed via the Profile of Mood States (POMS) at baseline, and then at 30 min, 3 h, and 5 h post-ingestion. Results: Zynamite^® S supplementation resulted in the replication of previous findings, with significant improvements in mental processing speed, attention, and cognitive flexibility (p < 0.05). Notably, this trial identified a rapid onset of action, with significant cognitive and mood improvements detectable as early on as 30 min post-dose and a sustained duration of the effect with benefits observed up to 5 h post-administration. Mood assessments confirmed an overall improvement in emotional balance (p < 0.05) by reducing tension, mental fatigue, and low mood during the completion of cognitive-demanding tasks. Conclusions: These findings reproduce the acute benefits of Zynamite^® S in a healthy young adult population, including a rapid onset of effects and a sustained improvement in cognitive performance and mood over a 5 h window. Full article

This study aimed to determine the effects of whey protein isolate (WPI)-based edible gel coatings, enriched with different additives, on the quality parameters of strawberries (Fragaria x ananassa). The coating solutions were prepared in five different formulations: control (uncoated), WPI-based gel coating (GC), WPI + magnesium powder (GCMg), WPI + cinnamon essential oil (GCEo), and WPI + magnesium + cinnamon essential oil (GCMgEo). In the study, each experimental group was stored at 4 °C for 21 days and evaluated in terms of color parameters (L*, a*, b*, C*, h°, ∆E), weight loss, pH, Water soluble dry matter (WSDM), moisture content, redox potential (Eh), adhesion rate of the coating, decay percentage, texture analysis, and sensory properties. The results revealed that the GCMgEo group yielded the most successful outcomes in terms of color stability, oxidative resistance, and microbial control. However, sensory evaluation scores in this group were found to be lower compared to other groups. The highest overall acceptability scores were observed in the control group up to the 14th day. The coating applications were found to preserve the firmness and integrity of the strawberries, while the adhesion percentage increased with certain additives. Moreover, WPI-based coatings formed a protective film on the fruit surface, providing protection against compression and mechanical damage. These results indicate that while edible coatings slow down the ripening process, some additives may have negative effects on aroma and taste. As a result, WPI-based edible gel coatings have the potential to extend the shelf life of strawberries and reduce quality losses. The addition of magnesium and cinnamon essential oil enhances the functional performance of the coatings but requires sensory optimization. This study reveals that naturally derived coating systems can offer an eco-friendly and effective alternative for preserving fresh fruits. Full article

The stability of anthocyanins is a key factor limiting their use as functional natural colorants. This study evaluated the protective effect of zein on anthocyanins extracted from red corn (Zea mays) chaff, which is an underutilized agro-industrial byproduct. The extraction of anthocyanins was optimized using a Box–Behnken design, employing a 55.5% (v/v) aqueous ethanol solution at 45.21 °C and a solid-to-solvent ratio of 1.86 mg/mL (w/v). The resulting extract was rich in acylated anthocyanins derived from cyanidin, pelargonidin, and malvidin, which were identified using electrospray ionization Fourier transform ion cyclotron resonance mass spectrometry (FIA-ESI-FTICR-MS). The interaction between zein and the anthocyanins was found to be thermodynamically spontaneous (indicated by a negative ΔG), endothermic (ΔH = 19.8 kJ mol⁻¹), and primarily driven by hydrophobic interactions (ΔS = 84.5 J mol⁻¹ K⁻¹). The addition of zein significantly decreased the degradation rate constant of the anthocyanins and increased their half-life, especially at pH 4 and storage temperatures of 4 °C and 20 °C. Moreover, the activation energy (E_a) for the zein–anthocyanin complex formation was lower (ranging from 63.64 to 47.75 kJ mol⁻¹) than that of the extract without zein (ranging from 59.36 to 74.71 kJ mol⁻¹), indicating that the zein complex has lower thermal sensitivity. Additionally, zein enhanced the red hues of the extract (increasing a* to 62.66) and preserved its antioxidant capacity, which even increased by up to 3.5 times under accelerated degradation conditions. Zein serves as an accessible and effective plant-based alternative for stabilizing anthocyanins in acidic environments, with potential applications in the development of functional natural colorants for the food industry. Full article

This study was designed to demonstrate the effect of Pinot Noir grape pomace extract (GPE) on the quality and shelf-life of frankfurter sausages during 35 days of storage at 4 °C. Due the high polyphenolic compounds of GPE, there is an increasing interest in potentially replacing the artificial additives with natural alternatives generated from waste. The GPE was prepared using ultrasound-assisted extraction (UAE). Following ultrasound-assisted extraction, the extracts were filtered through filter paper to remove solid residues. The meat batter was divided into four groups: control (NFC) and three experimental batches with 1%, 2%, and 3% Pinot Noir grape pomace extract (FE1, FE2, FE3). Results showed that increasing GPE significantly raised water and protein levels while reducing fat content and water activity (p < 0.05). Except for a decrease in the b* color value, GPE did not notably affect pH, collagen, or L* and a* color parameters. Although the chemical parameters changed, the collagen content remained unchanged, indicating that GPE does not significantly affect connective tissues. The best effect was shown in the sample FE3, which had the highest GPE addition and exhibited the highest protein content (16.46%) and moisture content (64.99%), as well as the lowest water activity (0.93). Microbiologically, GPE reduced aerobic mesophilic bacteria, with all samples remaining safe for up to 28 days. These findings confirm GPE as a viable ingredient for producing safe, high-quality frankfurter sausages. Full article

When natural disasters strike, the destruction of terrestrial communication infrastructure creates urgent demands for emergency networks. Efficient UAV deployment in capsule airport–UAV hierarchical networks has emerged as a critical challenge due to limited aerial resources and stringent quality-of-service requirements. This paper develops a QoS-aware joint optimization model for UAV deployment, integrating air-to-ground (A2G) channel modeling with resource allocation, where upper-level position optimization is coordinated with lower-level frequency allocation and power control through a hierarchical decomposition strategy. The proposed QoS-TLK-VNS-K algorithm combines graph coloring for interference mitigation with iterative power control for SINR guarantee. Empirical evaluation using multi-scenario simulations demonstrates that the proposed approach significantly outperforms the traditional distance-based coverage method. Statistical validation over 30 independent runs demonstrates significant improvements in QoS satisfaction ($+23.8\%$, $p<0.001$), average SINR ($+104.0\%$, $p<0.001$), minimum user rate ($+194.9\%$, $p<0.001$), and Jain’s fairness index ($+16.2\%$, $p<0.001$) compared to the distance-based baseline. These results demonstrate that the framework effectively addresses the trade-off between interference suppression and network connectivity in multi-UAV emergency communication systems. Full article

Natural dyes are attracting increasing attention owing to their environmental compatibility and safety profile, particularly in contrast to synthetic dyes, which may contain hazardous compounds posing risks to human health and ecosystems. In this study, crude phycocyanin extract from the cyanobacterium Limnothrix planctonica (KU.B3) was evaluated as a natural blue color for textile screen printing. The investigation encompassed the optimization of curing temperatures and assessment of colorfastness under simulated-use conditions, including washfastness, lightfastness, and rubfastness. The results indicated that a curing temperature of 110 °C represented the practical upper limit for maintaining phycocyanin chromophore stability during the screen printing process. Among the additive compound evaluated, copper sulfate conferred the greatest resistance to UV-induced fading; the compound-treated fabric retained a K/S value of 0.83 ± 0.03 following 5 h of UV exposure, representing a decline of approximately 16% compared with approximately 25% in the untreated control. However, washfastness was poor across all treatment conditions (grey scale score 1), indicating that under the binder system investigated in this study phycocyanin may be more suitable for decorative rather than washable textile applications. Full article

Color is a critical sensory attribute of foods that strongly influences consumer perception, acceptance, and purchasing decisions. As health-oriented consumption increases, natural pigments are progressively replacing synthetic colorants. Red algal phycobiliproteins (PBPs) have gained attention in related industries for their vivid water-soluble colors and potential health-promoting properties. Phycoerythrin (PE), phycocyanin (PC), and allophycocyanin (APC) are key pigment proteins responsible for their characteristic coloration. However, variations in algal species, season, and cultivation environments make PBP composition, yield, and quality difficult to standardize. This review summarizes red algal PBPs, covering algal sources, extraction and purification, physicochemical properties, biological functions, regulatory frameworks, and future directions. Major red seaweed sources, PBP types, and extraction strategies are compared, with cyanobacterial PBP studies incorporated where direct red algal evidence is limited. Evidence suggests that red algal PBPs are promising for clean-label, water-based, and mildly processed foods, including beverages, dairy products, confectionery, and meat alternatives, but their application is constrained by sensitivity to heat, light, oxygen, and pH. Beyond coloration, PBPs exhibit antioxidant, anti-inflammatory, anticancer, antibacterial, and metabolic health-promoting activities. Overall, red algal PBPs have considerable potential as dual-function ingredients, although commercialization requires advances in raw material standardization, stability-enhancement strategies, process optimization, clinical validation, and regulatory harmonization. Full article