Search Results (534)

Landscape quality and the productivity of $\mathit{Rhododendron\; simsii}$ are directly related to the maintenance of ecological functions in the alpine region. The specific relationship between the spatial pattern of colour patches and the visual quality of R. simsii landscape recreational forests has been insufficiently explored. In this study, we constructed a model of the relationship between landscape colour patches and the aesthetic value of such a forest, analysing the key factors driving changes in its landscape quality. A total of 1549 participants were asked to assess 16 groups of landscape photographs. The results showed that variations in perceived aesthetic quality were stimulated by colour patch dynamics and spatial heterogeneity. Utilising structural equation modelling (SEM), we identified key indicators synergistically influencing aesthetic quality, including the area percentage, shape, and distribution of colour patches, which demonstrated strong explanatory power ($R^2$ = 0.83). The SEM also revealed that the red patch area, mean perimeter area ratio, and separation index are critical latent variables with standardised coefficients of 0.54, 0.65, and 0.62, respectively. These findings provide actionable design strategies: (1) optimising chromatic contrast through high-saturation patches, (2) controlling geometric complexity, and (3) improving spatial coherence. These results advance the theoretical framework for landscape aesthetic evaluation and offer practical guidance for landscape recreational forest management. Full article

The current study explores the changes in beef quality following partial freezing and during superchilled storage, alongside chilled storage comparisons. Kinetic models were developed to predict changes in colour difference (∆E), thiobarbituric acid−reactive substances (TBARS), total volatile basic nitrogen (TVB−N), drip loss and firmness. Beef samples were partially frozen in an air blast freezer at −30 °C for 9 min prior to storage at −5 °C, −4 °C, −2.8 °C, −1.8 °C. Chilled beef samples were directly stored at 2 °C and 6 °C without partial freezing. All samples were stored for 21 days. The lightness (L*), redness (a*), yellowness (b*) and colour difference (∆E) were significantly lower in superchilled storage samples compared to chilled storage samples. The pH of beef samples increased gradually over time (p < 0.05). TBARS, TVB−N and drip loss increased while firmness decreased with the increase in storage time in both storage conditions (p < 0.05). Overall, beef quality was affected by both storage duration and temperature. Firmness followed the first order kinetic model; drip loss, TVB−N, TBARS and colour difference (∆E) fitted the zero−order kinetic model. Temperature dependence was adequately modelled using Arrhenius−type equation with the activation energy values of 110.111, 52.870, 68.553, 119.480, 47.301 kJ/mol for drip loss, firmness, TBARS, TVB−N and colour difference (∆E), respectively. The models demonstrated strong predictive performance, with RMSE and MAPE values within ±10%. The developed kinetic models successfully predicted quality changes within the −5 °C to 6 °C temperature range. Full article

The increasing interest in fibre-enriched and functional bakery products has led to the exploration of novel plant-based ingredients with both technological functionality and consumer acceptance. This study evaluates the effects of incorporating flours derived from apple (Malus domestica cv. Oberländer Himbeerapfel), sweet chestnut (Castanea sativa), horse chestnut (Aesculus hippocastanum), and red, sessile, and pedunculate oak (Quercus rubra, Q. petraea, and Q. robur) into wheat bread at 5%, 10%, and 15% substitution levels. The impact on crumb structure, crust colour, textural parameters (hardness, adhesiveness, springiness), and sensory attributes was assessed. The inclusion of apple and sweet chestnut flours resulted in a softer crumb, lower adhesiveness, and higher sensory scores related to flavour, aroma, and crust appearance. In contrast, higher levels of oak- and horse-chestnut-derived flours increased crumb hardness and reduced overall acceptability due to bitterness or excessive density. Apple flour preserved crumb brightness and contributed to warm tones, while oak flours caused more intense crust darkening. These findings suggest that selected non-traditional flours, especially apple and sweet chestnut, can enhance the sensory and physical properties of wheat bread, supporting the development of fibre-rich, clean-label formulations aligned with consumer trends in sustainable and functional baking. Full article

Improving the quality of compounds in medicinal and aromatic plants is crucial due to their uses in the pharmaceutical, cosmetics, and food sectors. One way of influencing plant composition is through exposure to different light conditions. Therefore, a two-year field study (2023–2024) was conducted to investigate the impact of coloured shading nets on the physiology, essential oil (EO) content, and composition of three Mentha genotypes: Mentha × piperita ‘Multimentha’, Mentha × piperita ‘Fränkische Blaue’, and Mentha rotundifolia ‘Apfelminze’. In addition to an unshaded control, the Mentha plants were grown under red and blue shading nets. Plant height and vegetation indices were collected weekly. Biomass accumulation, EO content, and composition were determined for each harvest. Both red and blue shading were found to influence the physiological responses and EO compositions of the plants, with red shading promoting slightly higher p-menthone levels in ‘Fränkische Blaue’ and ‘Multimentha’, while blue shading slightly increased carvone levels in ‘Apfelminze’. While EO content varied across harvest seasons (spring, summer, and autumn), ‘Fränkische Blaue’ responded to red shading, demonstrating an increased EO content. The findings suggest that targeted use of coloured shading nets can modulate EO quality. However, genotype-specific responses highlight the necessity of further research to define shading applications for different species and genotypes. Full article

Dietary bitter compounds such as caffeine have the potential to reduce backfat in pigs. However, the use of caffeine as a feed additive has restrictions in many countries. It was hypothesised that grape seed and gentian plant extracts (GG) could replace caffeine in feed due to their bitterness and antiadipogenic effects. The effect of caffeine (0.5 g/kg), GG (2 g/kg) alone or in combination with caffeine (BM) at increasing concentrations (0.5, 1, 1.5, or 2 g/kg) on feed efficiency, carcass, and meat quality was assessed in finishing pigs (Large White × Landrace). Growth performance and carcass traits were evaluated at a pen level (n = 14). Loins (longissimus thoracis) were removed from eight pig/treatment at the abattoir to assess drip loss, lightness (L*), redness (a*), yellowness (b*), chroma (C*), hue angle (h°), pH, cook loss, and shear force. A linear increase (p < 0.05) in loin a*, b*, and C* values and a linear decrease (p < 0.05) in ADFI, ADG, backfat, dressing percentage, and HSCW were observed with increasing BM levels. At 1.5 g/kg, BM increased the loins a* (p < 0.05), b* (p < 0.05) and C* values (p < 0.05) compared to the control. Twenty-two proteins related to energy metabolism and myofibril assembly were identified to be upregulated (FDR < 0.05) in BM vs. control loins. In conclusion, GG could be used in combination with low doses of caffeine to modulate appetite and carcass leanness and improve pork colour. Full article

The colour evolution of malvidin-3-O-glucoside (Mv-3-O-glc) elicited by caffeic acid (CAF), (+)-catechin (CA), or syringic acid (SI) was spectrophotometrically monitored in model wine solution, modulating the malvidin-to-polyphenol molar ratio (1:1 to 1:20) and the pH (2.8–3.8). The spectral features provided the thermodynamic parameters Gibbs free energy (ΔG⁰) and equilibrium constant (K_eq), showing that the copigmentation extent is maximized at pH 3.6 and a higher molar ratio (1:20), and that copigments have different efficiency. In a long-term evolution (12 months), transient complexes evolved into different colour characteristics. Spectrophotometry and colorimetry (chroma C*, hue H*, and lightness L*) revealed the formation of stable pigments with peculiar orange-reddish colour when CAF was present; however, in the case of CA, an accentuated yellow tone was observed. SI showed minimum impact in the long-term evolution of Mv-3-O-glc. This study expands knowledge on oenological copigmentation, further exploring its potential implication in the colour of aged red wines. Full article

The removal of iron deposits on shipwreck surfaces by mechanical cleaning is labour-intensive work. This study develops an in situ gel and peeling cleaning method, utilising a carboxymethyl chitosan/tannic acid (CMCS/TA) colloidal solution spray on the surface of ferruginous deposits, promoting their removal by adhesion, chelation, and electrostatic bonding processes. The investigation confirmed that the CMTA-2 sample exhibited a sprayable viscosity of 263 mPa/s, the largest single removal thickness of 1.01 mm, a significant reduction in the fe/s atomic ratio by 2.53 units, and enhanced the deposit removal homogeneity. The field testing of the Nanhai I cultural relic showed a 14.37% reduction in iron concentration and a significant decrease in red colour (Δa* = 4.36). The synergistic mechanism involves TA chelating Fe²⁺/Fe³⁺ ions, while the CMCS gel network facilitates interfacial adhesion and mechanical peeling, hence promoting efficient and controllable cleaning. Full article

Dyed wool samples and lake pigments prepared from the same dyestuffs were exposed to light over the course of 14 months. Brazilwood or sappanwood, cochineal, madder, and weld were used for both wools and pigments, with the addition of dyer’s broom, indigo, and tannin-containing black dyes for the wools and eosin for the pigments. The wools were dyed within the MODHT European project on historic tapestries (2002–2005), using recipes derived from fifteenth- to seventeenth-century sources. The pigments were prepared according to European recipes of the same period, or using late nineteenth-century French or English recipes. Colour measurements made throughout the experiment allowed for overall colour difference (ΔE₀₀) to be tracked and half-lives to be calculated for some of the colour changes. Alterations in the samples’ hue and chroma were also monitored, and spectral information was collected. The results showed that, for both textiles and pigments, madder is the most stable red dye, followed by cochineal, and then brazilwood. Eosin was the most fugitive sample examined. Comparisons of textile and lake samples derived from the same dyestuff, whether red or yellow, indicate that the colourants are more stable when used as textile dyes than in analogous lake pigments. 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

This article sheds light on the historical dyeing traditions of rural inhabitants of the Eastern Baltic region. The 19th- and early 20th-century Estonian archival sources mention that rotted alder buckthorn (Frangula alnus Mill.) bark was used to dye woollen yarn red. The bark was rotted by leaving it outside for weeks or months before dyeing. Although dyeing red with alder buckthorn bark by fermenting it in wood ash lye is well known, the combination of rotting the bark and using the boiling method to dye red has not been reported. Practical experiments testing shorter and longer-term rotting of alder buckthorn bark both on and under the ground were conducted. Woollen yarns were dyed with rotted bark using the boiling method and were tested for lightfastness and alkaline pH sensitivity, and analysed using HPLC-DAD. The results show that rotting alder buckthorn bark has a strong effect on the achievable colours and that woollen yarns can be dyed different shades of red. The colours were sensitive to alkaline pH and their light fastness varied from very low to good. HPLC-DAD analysis showed that the pretreatment of the bark affected not only the colour but also the dye composition of the dyed wool. Full article

Thermochromic materials have attracted interest in textile applications, particularly in printing and dyeing processes. However, their thermochromic properties and impact on fabric comfort remain underexplored. This study aimed to investigate the thermochromic properties of printed fabrics with green-to-brown transitions and evaluates their comfort attributes. In the present study, a thermochromic dye paste was applied to nylon/cotton medium-weight fabric via screen printing process. The brown pigment paste was applied first, followed by the thermochromic olive green dye. The printed fabrics were tested for thermochromism, morphology, Fourier Transform Infrared Spectroscopy (FTIR), and comfort properties. Comfort properties were assessed via air permeability, water vapour permeability, and moisture management tests. The results show reversible colour changes from green (25 °C) to brown (40 °C), with increasing lightness (L*) and shifting green–red coordinates (−a*). The scanning electron microscopy (SEM) confirmed uniform dye dispersion, and the FTIR validated the presence of thermochromic pigments. The printed fabrics showed a reduction in air permeability from 40.2 mm/s to 0 mm/s, while water vapour permeability decreased by 62.50% compared to the pristine fabric due to the coating layers. The overall moisture management properties of the printed fabric remained similar to those of the unprinted fabric, with a grade of 1. These findings highlight the potential of thermochromic textiles for adaptive camouflage, particularly in military uniforms, contributing to the advancement of intelligent textiles with enhanced thermal responsiveness. Full article

Research on fish skin artefacts’ dyeing practices among the Nivkh, Nanai, Ulchi, Udegei, Oroch, and Negidal Indigenous Peoples of the Amur River basin remains scarce. These fishing communities traditionally crafted fish skin garments, essential to their subsistence and spiritual life, adorning them with protective motifs. While artistic and cultural aspects of these belongings have been explored, their dyeing techniques remain understudied. This multidisciplinary research examines natural colourants in fish skin artefacts from international museum collections, using historical textual research, ethnographic records, Native Traditional Knowledge, and previous dye analysis by museum conservators. Findings reveal a restricted but meaningful palette of red, blue, yellow, and black colourants, sourced from plants, minerals, and organic materials. Early dyers extracted blue from indigotin-rich plants such as Polygonum tinctorium, or from Commelina communis petals. Red hues were obtained from Carthamus tinctorius petals, introduced through Silk Route trade networks, or from minerals like red ochre. Black was derived from carbon black, while riverine minerals were ground with dry fish roe diluted with water to create additional colour variations. This study first reviews fish skin use in Amur River Indigenous cultures, explores nineteenth-century dyeing materials and techniques, and finally considers broader implications for Indigenous material heritage. Full article

Food colourants are widely used additives classified as either synthetic or natural. In recent years, consumers have increasingly favoured natural options, considering them safer and potentially beneficial due to their nutritional properties. This study examined the effects of a natural food colourant, commercially known as Vegan Red (RVEG), on zebrafish embryonic development. Its impact was compared with cochineal red E120, of animal origin, and the synthetic dye E124, which are associated with hyperactivity in children and allergies. Shield stage embryos were exposed for 72 h and then examined using a multidisciplinary approach to assess the effects on conventional toxicity endpoints, such as survival, hatching rate, heart rate, genotoxicity, and behavioural interferences, including the impact on muscle ultrastructure. The results demonstrated that RVEG, as well as E120, do not affect hatching, heart rate, and motility parameters. However, RVEG moderately alters skeletal muscle organisation and, more relevant, the expression of the gfap, chchd2, and notch1a genes. Based on standard toxicity parameters, the findings indicated that RVEG is less toxic than E124 and E120, but that the alterations induced in gene expression and muscle anatomy raise safety concerns. Full article

This paper focuses on the study of the prehistoric art site at Penedo do Gato Rock Art Shelter (NW Spain) through an interdisciplinary collaboration. A key objective was to develop and implement a multi-analytical protocol for characterising prehistoric rock paintings with portable analytical techniques such as colour spectrophotometry and Raman spectroscopy. Additionally, three possible colouring materials collected during the archaeological survey of the site were investigated by means of X-ray diffraction, stereomicroscopy, and scanning electron microscopy (surface and cross-section modes) with the aim of determining their mineralogical composition and texture. The results indicate that hematite (α-Fe₂O₃) is the main component of the red motifs. Amorphous carbon has been found in several motifs. The presence of amorphous carbon on the rock suggests it may have been deposited onto the paintings by nearby bonfires; however, the potential use of charcoal as an additive in the red pigments to modify their colour should not be overlooked. Regarding the mineralogical composition of potential colouring materials, only one of the samples can be considered as a viable source. This was the only sample with a compact and homogeneous composition, rich in hematite, making it likely that, after grinding, it was used for painting. In contrast, the other collected samples either lacked hematite or contained only a thin layer of it. In these cases, it is unlikely that the hematite layer was extracted using tools to obtain the pigment. Full article

This study evaluated the effects of selected polysaccharide edible coatings (apple pectin and sodium alginate) on the quality characteristics of fresh-cut beetroot. The changes in texture (hardness), optical parameters such as colour and Hue angle, polyphenols, flavonoids, and red and yellow colourants during 4 weeks of refrigerated storage, as well as changes in microstructure, were examined. Self-standing coatings have also been prepared and characterised by continuous structure without pores, cracks, and high lightness. The obtained results for hardness showed reduced values during storage. Colour parameters (L*, a*, and b*) and Hue angle remained mostly consistent, indicating the preservation of the desired colour, though slight changes were noted during storage. Lightness (parameter L*) increased over time, suggesting changes in the beetroot surface. However, these changes were less pronounced in samples covered with coatings. The use of polysaccharide coatings and storage time positively impacted flavonoids in fresh-cut beetroots, except after 28 days when the lowest values for both parameters were observed. It can also be noted that the polyphenol content in coated samples decreased at a slower rate. Moreover, there was a significant decrease in the content of red and yellow colourants for both control and coated samples. However, greater changes were noted for samples treated with coatings. Scanning electron microscopy used at 0 and 28 days showed lower pores in beetroot tissue as a result of applied polysaccharide coatings, and refrigerated storage negatively affected the minimally processed beetroot surface. Nevertheless, minimally processed beetroots obtained with the treatment of polysaccharide coatings as mild technology showed modifications to the quality characteristics, which can find practical use in reducing the waste of fresh-cut vegetables during storage. Full article