Search Results (156)

In this work, a ratiometric fluorescent method for carbaryl detection is reported. We found that the combination of rapid hydrolysis of carbaryl and cetyltrimethylammonium bromide (CTAB) emulsification could significantly enhance the intrinsic weak blue fluorescence of carbaryl. By using red fluorescent glutathione-gold nanoculsters (GSH-Au NCs) as a reference signal, ratiometric detection of carbaryl within 3 min was successfully achieved. The method exhibited high sensitivity, with a linear response to carbaryl in the range from 1.0 to 70 ng/mL and an LOD of 0.05 ng/mL. The method was applied for detection of carbaryl in apple and cabbage samples, and recovery rates of 90~101% and 93~110%, respectively, were obtained. These results show that the proposed method for carbaryl detection has great potential for application in food sample monitoring. Full article

This study aimed to valorize by-products from cabbage processing to produce nutrient-rich powders that are suitable for food incorporation and, as a case study, to evaluate their application in texture-modified jelly intended for senior consumers. Freeze-dried powders from cabbage leaves and cores were analyzed for physicochemical properties, nutritional value, and antioxidant activity. Steaming significantly affected water absorption, solubility, and color: powders from fresh cabbage exhibited higher water solubility and lighter, greener hues, whereas powders from steamed cabbage showed darker, yellow–red tones due to pigment degradation. Nutritional analysis confirmed high dietary fiber contents (>30 g/100 g dry weight) in all powders. Core powders contained more potassium and phosphorus, with minimal mineral losses being observed after steaming. Sugar profiling showed greater fructose, glucose, and total sugar contents in leaf powders, whereas sucrose predominated in core powders. Steaming facilitated maltose formation. Although steaming generally reduced total phenolic content, it increased antioxidant activity in steamed leaf powders. Application trials demonstrated that cabbage powder concentrations strongly influenced jelly composition, including dietary fiber, total phenolic content and mineral levels, while pectin concentration primarily affected texture. Optimized formulations yielded nutritionally enriched jellies with acceptable sensory properties, demonstrating the feasibility of using cabbage processing by-products as a value-added food ingredient. Full article

The growing demand for clean-label, plant-based foods is accelerating the development of vegan emulsified products that avoid synthetic additives while delivering appealing sensory and health-related attributes. We formulated naturally colored, mayonnaise-like oil-in-water emulsions using 55% canola oil and yeast protein extracts (YPEs) as emulsifiers and polyphenol-rich ingredients derived from red cabbage and butterfly pea flower. The resulting systems were characterized for rheological behavior, texture, droplet-size distribution, lipid oxidation (peroxide value) and microbiological stability. Two distinct YPEs produced emulsions with different microstructural and mechanical properties, highlighting the role of protein composition on emulsion architecture. Incorporation of anthocyanin-rich polyphenol matrices (red cabbage extracts characterized by predominantly simple acylations and butterfly pea flower extracts containing complex acylations, both at similar purities) modulated emulsion structuring and stability during storage, beyond color delivery. Overall, polyphenol addition strengthened emulsion structure, as evidenced by a significant increase in plateau modulus from 621 Pa to 1428 Pa in emulsions with complete YPE and butterfly pea extract and mitigated lipid oxidation, supporting their use as partial replacement options for additives such as EDTA in clean-label formulations. These findings provide a practical basis for designing functional, and visually attractive vegan emulsions that align with consumer demand for additive-reduced products. Full article

In this study, red cabbage-based intelligent/active composite films loaded with different concentrations of clove essential oil were prepared using red cabbage slurry as the matrix, polyvinyl alcohol as the binder, glycerol as the plasticizer, and Tween 80 as the emulsifier via the casting method. The physicochemical properties, color response behavior, and antioxidant and antibacterial activities of the films were systematically evaluated and their application in fish freshness monitoring was further investigated. The results showed that the incorporation of clove essential oil significantly enhanced the antioxidant and antibacterial properties of the films and optimized their mechanical properties within a certain concentration range. Although high concentrations slightly reduced the pH response sensitivity of the films, all composite films exhibited significant color-changing ability, achieving a visible transition from red to yellow-green within the pH range of 2–12. In fish preservation experiments, the composite films not only reflected the freshness status of fish in real time through color changes but also effectively inhibited the increase in total volatile basic nitrogen, total bacterial count, and pH value, thereby delaying spoilage. In this study, a green packaging material with an intelligent indicating function was successfully developed, providing a novel solution for the quality monitoring of high-value aquatic products. Full article

Understanding interactions between antioxidants is crucial since in biological and food matrices, we are dealing with complex multi-component antioxidant systems. This study aimed to quantitatively characterize interactions of antioxidants in anthocyanin-rich aqueous red cabbage extract with several natural (ascorbic acid, gallic acid, and glutathione) and synthetic (Trolox and TEMPOL) antioxidants and to determine their synergistic or antagonistic nature in the ORAC assay. Four parameters derivable from the ORAC assay (extent of fluorescence protection, lag time, fluorescence half-life t_1/2, and maximum rate of fluorescence decay) were analyzed in terms of the integrated interaction coefficient (IIC), reflecting the dependence of the analyzed values on the concentration of antioxidants and the sample interaction coefficient (SIC) derived from interaction at a single set of concentrations. IIC analysis revealed synergistic interactions of Trolox with the red cabbage extract on the basis of fluorescence protection, lag time, and t_1/2. Interactions of TEMPOL with the extract were antagonistic as assessed based on all parameters but the lag time. A correlation between the anodic peak and the lag time and t_1/2 values was observed for the antioxidants studied. The interactions between antioxidants in complex mixtures are important as they affect the measured total antioxidant activity, which, depending on the nature of the interactions, may be lower or higher than the sum of activities of individual components. Full article

The microbiological safety of whole wheat flour remains a critical issue due to its susceptibility to contamination by spore-forming thermophilic bacteria. In this study, two thermophilic species, Bacillus subtilis and Bacillus mesentericus, were isolated from locally produced wheat grains and used as target microorganisms to evaluate the antibacterial potential of freshly pressed cabbage juices. Juices obtained from five cabbage varieties—red cabbage, white cabbage, napa (Chinese) cabbage, broccoli, and cauliflower—were comparatively assessed using the broth dilution method to determine their minimum inhibitory and bactericidal effects (n = 3). The results revealed pronounced differences in antibacterial efficacy among the tested samples. White cabbage juice exhibited selective inhibitory activity against B. subtilis at a dilution of 1:4, whereas napa cabbage and broccoli juices demonstrated the highest antibacterial activity against both Bacillus species at a dilution of 1:3. Importantly, napa cabbage juice showed no inhibitory effect on Saccharomyces cerevisiae, indicating its compatibility with dough fermentation processes. Spectroscopic analysis of the bioactive fraction obtained from napa cabbage juice revealed characteristic absorption bands at 3422 cm⁻¹ (O–H stretching), 2907–2840 cm⁻¹ (aliphatic C–H stretching), 1740 cm⁻¹ (ester carbonyl group), and 1641 cm⁻¹ (C=C stretching). The predominance of lipophilic compounds, including fatty acid esters, terpenes, and sulfur-containing compounds (734 cm⁻¹), suggests a molecular basis for the observed antibacterial activity against Bacillus spp. Overall, these findings identify napa cabbage as a promising source of selective natural antimicrobial agents capable of enhancing the microbiological safety of whole wheat flour-based bakery products without compromising yeast activity. Full article

Brassica vegetables are in high demand because they are an essential nutrient source for humans. Glucosinolates (GSLs), a major bioactive compound found in Brassicaceae, are amino acid derivatives that contribute to the health benefits of these crops. Light quality plays a significant role in plant growth and metabolite synthesis, and light-emitting diodes (LEDs) as artificial light sources offer many benefits. This study examined three cultivars of leafy cabbage B. oleracea. var. acephala (Kale), B. oleracea var. viridis (collard), and B. oleracea var. capitata (cabbage) grown under different LED conditions (red, blue, and blue–red) in the growing chamber. The primary objective of this study was to identify the most effective LED light spectrum for promoting GSLs accumulation and enhancing the overall plant quality. The findings of this study demonstrate that LED lights can have varying impacts on the cultivars of leafy cabbage. The different light spectra had varying impacts on the parameters examined in this study. GSLs compounds, particularly glucobrassicin, showed the most significant increase under the blue light treatment, with a 61% increase compared to the control. The R&B (red and blue) light treatment was the most effective in improving the growth traits of the shoot and root in the Kale cultivar. For the collard cultivar, the R&B light increased the leaf length and width, whereas for the cabbage cultivar, it led to an increase in the number of leaves and chlorophyll index. These findings demonstrate that the specific light quality can have different effects on the phytochemical composition and morphological characteristics of the different leafy cabbage cultivars. The blue light spectrum was particularly effective in enhancing GSLs accumulation, while the combination of red and blue light provided the most beneficial effects on overall plant growth and development across the three cultivars studied. These results suggest that the metabolism and phytochemical properties of leafy cabbage cultivars depend on exposure to multiple factors, such as cultivar type and light quality. Therefore, R&B light was the most effective light for most traits and can be suggested for performance. Full article

Understanding how plant proteins interact with polyphenols under different pH conditions is key to unlocking the full functional potential of natural ingredients in food systems. This study investigates the pH-dependent binding mechanisms and structural transformations of three underutilized plant proteins: mustard protein concentrate (MP), primrose protein meal (PP), and sunflower meal protein isolate (SMP) in complexation with red cabbage polyphenols (RC) using spectroscopic and microscopic techniques, we show that alkaline conditions (pH 7–9) enhance anthocyanin binding, driven by hydrogen bonding and hydrophobic interactions, particularly in PP and SMP. However, this increased binding is accompanied by greater protein unfolding and aggregation, which affects solubility and colloidal behavior. PP9 demonstrated the strongest antioxidant activity, while MP3 retained anthocyanin stability in acidic conditions. Emulsification and foaming properties varied across proteins and pH: PP showed the highest emulsification at acidic pH, MP had superior emulsion stability at alkaline pH, and SMP maintained performance across all conditions. CLSM imaging confirmed that SMP-based emulsions were the most structurally stable. These findings provide molecular insight into how pH governs the assembly, stability, and functionality of protein–polyphenol complexes, paving the way for the rational design of next-generation plant-based food formulations. Full article

Interactions between antioxidants are of interest, mainly for understanding their action in complex biological and food systems. This study aimed to evaluate interactions between the anthocyanin-rich aqueous red cabbage extract and several natural (ascorbic acid, gallic acid, and glutathione) and synthetic (Trolox and TEMPOL) antioxidants as a function of reaction time, concentration, and extract/antioxidant ratio in the ABTS^• decolorization and FRAP antioxidant activity assays. The measured interaction type showed dependence on assay type, reaction time, and the extract/antioxidant ratio, but no general dependence on the concentrations of the extract and the antioxidants over a 6-fold concentration range. In the ABTS^• decolorization assay, the interactions between the red cabbage extract and exogenous antioxidants were additive (Trolox), weakly antagonistic (ascorbic acid, gallic acid, and glutathione), and definitely antagonistic for TEMPOL. In the FRAP assay, the interactions were additive (ascorbic acid and Trolox), weakly antagonistic (gallic acid and TEMPOL), and definitely synergistic for glutathione. These results suggest the need for a series of assays covering a range of conditions to demonstrate a deviation from additivity in the interactions between antioxidants. The synergy of the interaction of glutathione with the extract in the FRAP assay indicates the possibility of a higher reactivity of this compound in Fe³⁺ reduction in complex systems than in an assay of the pure compound. Full article

Plants from the Brassicaceae family are characterized by their high content of glucosinolates (GSLs), whose hydrolysis products, isothiocyanates (ITC) or indole compounds, have been found to have anti-inflammatory, antioxidant and metabolic regulatory functions. In this work, we used a model of transformation using the MCF10A cell line, a non-tumorigenic breast fibrocystic disease cell line, treated with benzo(a)pyrene (B(a)P), a potent carcinogen known to induce the production of reactive oxygen species (ROS) and DNA damage. Broccoli sprout (BSE) or red cabbage aqueous (RCA) extracts were rich in ITC and indole compounds. Their use decreased B(a)P induced cellular proliferation and ROS production. in addition, RCA extract induced autophagy in MCF10A cells. Our results indicate a potential use of BSE or RCA for the prevention of carcinogen-induced transformation and of RCA as a method for autophagy, a tumor suppressor pathway, induction. Full article

This study explores the challenge of using anthocyanin-rich natural deep eutectic solvent (NADES) extracts to produce electrospun nanofibers for biodegradable freshness indicators. Red cabbage was extracted with two choline chloride-based NADESs (with citric or lactic acid), modified with 10–50% ethanol to lower viscosity, and compared with a standard 50% ethanol-water solvent. The citric acid NADES with 30% ethanol gave the highest anthocyanin yield (approx. 0.312 mg/mL, more than 20 times higher than the ethanol extract at approx. 0.014 mg/mL). For fiber fabrication, a polymer carrier blend of poly(ethylene oxide) (PEO) and sodium alginate (Alg) was employed, known to form hydrogen-bonded networks that promote chain entanglement and facilitate electrospinning. Despite this, the NADES extracts could not be electrospun into nanofibers, while the ethanol extract produced continuous, smooth fibers with diameters of approximately 100 nm. This highlights a clear trade-off; NADESs improve anthocyanin recovery, but their high viscosity and low volatility prevent fiber formation under standard electrospinning conditions. To leverage the benefits of NADES extracts, future work could focus on hybrid systems, such as multilayer films, core-shell fibers, or microcapsules, where the extracts are stabilized without relying solely on direct electrospinning. In storage tests, ethanol-extract nanofibers acted as effective pH-responsive indicators, showing visible color change from day 4 of meat storage. At the same time, alginate films with NADES extract remained unchanged after 12 days. These results highlight the importance of striking a balance between chemical stability and sensing sensitivity when designing anthocyanin-based smart packaging. Full article

Differentiation of various crops in small-scale crops is important for food security and economic development in many rural communities. Despite being the oldest and simplest classification technique, thresholding continues to gain popularity for classifying complex images. This study aimed to evaluate the effectiveness of a multilevel thresholding technique in differentiating various crop types in small-scale farms. Three (3) types of crops were identified in the study area, and these were cabbage, maize, and sugar bean. Analytical Spectral Devices (ASD) spectral reflectance data were used to detect subtle differences in the spectral reflectance of crops. Analysis of ASD reflectance data revealed reflectance disparities among the surveyed crops in the Green, red, near-infrared (NIR), and shortwave infrared (SWIR) wavelengths. The ASD reflectance data in the Green, red, and NIR were then used to define thresholds for different crop types. The multilevel thresholding technique was used to classify the surveyed crops on the unmanned aerial vehicle (UAV) imagery, using the defined thresholds as input. Three (3) other machine learning classification techniques were also used to offer a baseline for evaluating the performance of the MLT approach, and these were the multilayer perceptron (MLP) neural network, radial basis function neural network (RBFNN), and the Kohonen’s self-organizing maps (SOM). An analysis of crop cover patterns revealed variations in crop area cover as predicted by the MLT and selected machine learning techniques. The classification results of the surveyed crops revealed the area covered by cabbage crops to be 7.46%, 6.01%, 10.33%, 7.05%, 9.48%, and 7.04% as predicted by the MLT on Blue band, MLT on Green band, MLT on NIR, MLP, RBFNN, and SOM, respectively. The area covered by maize crops as predicted by the MLT on Blue band, MLT on Green band, MLT on NIR, MLP, RBFNN, and SOM were noted to be 13.62%, 26.41%, 12.12%, 11.03%, 12.19% and 15.11%, respectively. Sugar bean was noted to occupy 57.51%, 43.72%, 26.77%, 27.44%, 24.15%, and 16.33% as predicted by the MLT on Blue band, MLT on Green band, MLT on NIR, MLP, RBFNN, and SOM, respectively. Accuracy assessment results generally showed poor crop pattern prediction with all tested classifiers in categorizing the surveyed crops, with the kappa index of agreement (KIA) values of 0.372, 0.307, 0.488, 0.531, 0.616, and 0.659 for the MLT on Blue band, MLT on Green band, MLT on NIR, MLP, RBFNN, and Kohonen’s SOM, respectively. Despite recommendations by recent studies, we noted that the MLT was noted to be unsuitable for classifying complex features such as spectrally overlapping crops. Full article

Cabbage is one of the most popular vegetables all over the world, with white cabbage generally being more popular than red cabbage. This study aimed at a comparison of the antioxidant properties of fresh and fermented white and red cabbage. Total phenolic content, the content of anthocyanins and carotenoids, and the Total Antioxidant Capacity (TAC) assayed by ABTS^• scavenging, DPPH^• scavenging, FRAP, and ORAC of fresh white and red cabbage, fermented white and red cabbage (sauerkraut), and sauerkraut juice were compared. The TAC of fresh and fermented red cabbage, and of red sauerkraut juice (110.3 ± 8.9, 47.4 ± 4.6 and 48.9 ± 5.7 mmol Trolox equivalents/kg, respectively) was significantly higher than the TAC of fresh and fermented white cabbage and white sauerkraut juice (5.1 ± 0.2, 7.9 ± 0.9 and 6.6 ± 0.9 mmol TE/kg, respectively, when assayed by ORAC). The TAC of white sauerkraut and white sauerkraut juice could be elevated by fermentation with 20% of black carrots (to 16.4 ± 1.2 and 10.5 ± 0.8 mmol TE/kg, respectively) but the TAC of red sauerkraut and red sauerkraut juice was diminished by a mixture of either orange or black carrots, which are of lower anthocyanin content than the red cabbage (41.8 ± 3.0 and 29.2 ± 3.1 mmol TE/kg, respectively). These results may justify the promotion of the broad consumption of red cabbage, both fresh and fermented, and encourage the usage of red cabbage as a promising material for functional foods. Full article

Non-destructive diameter estimation of cabbage heads and yield prediction employing Unmanned Aerial Vehicle (UAV) imagery are superior to conventional approaches, which are labor intensive and time consuming. This approach assesses spatial variability across the field, effective allocation of resources, and supports variable application rates of fertilizer and supply chain management. Here, individual cabbage head diameters were estimated using deep learning-based pose estimation models (YOLOv8s-pose and YOLOv11s-pose) using high spatial resolution RGB images acquired from UAV 6 m during the cabbage-growing season in 2024. With a mean relative error (MRE) of 4.6% and a high mean average precision (mAP) 98.5% at 0.5, YOLOv11s-pose emerged as the best-performing model, verifying its accuracy for pragmatic agricultural use. The approximated diameter was then combined with climatic variables (temperature and rainfall) and canopy reflectance indices (normalized difference vegetation index (NDVI), normalized difference red edge index (NDRE), and green chlorophyll index (CIg)) that were extracted from the multispectral images with 6 m resolution and fed into AI models to develop individual cabbage head fresh weight. Among the machine learning models (MLMs) tested, CatBoost achieved the lowest Mean Squared Error (MSE = 0.025 kg/cabbage), highest R² (0.89), and outperformed other models based on the Diebold–Mariano statistical test (p < 0.05). This finding suggests that an integrated AI-powered framework enhances non-invasive and precise yield estimation in cabbage farming. Full article

Developing innovative, low-cost halochromic materials for diagnosing microbial contamination in wounds and burns can effectively facilitate tissue regeneration. Here, we combine the pH-sensing capability of highly colorful red cabbage anthocyanins (RCAs) with their healing potential within a unique cellulose polymer film that mimics the skin matrix. Biological activities of RCA extract in bacterial cellulose (BC) showed no cytotoxicity and skin-sensitizing potential to human cells at concentrations of RCAs similar to those released from BC/RCA dressings (4.0–40.0 µg/mL). A decrease in cell viability and apoptosis was observed in human cancer cells with RCAs. The invisible eye detection of the early color change signal from RCAs in response to pH alteration by bacteria was recorded with a smartphone application. The incorporation of RCAs into BC polymer has altered the morphology of its matrix, resulting in a denser cellulose microfibril network. The complete coincidence of the vibrational modes detected in the absorption spectra of the cellulose/RCA composite with the modes in RCAs most likely indicates that RCAs retain their structure in the BC matrix. Affordable, sensitive halochromic BC/RCA hydrogels can be recommended for online monitoring of microbial contamination, making them accessible to patients. Full article