Search Results (3,918)

Images captured underwater frequently suffer from color casts, blurring, and distortion, which are mainly attributable to the unique optical characteristics of water. Although conventional UIE methods rooted in physics are available, their effectiveness is often constrained, particularly in challenging aquatic and illumination conditions. More recently, deep learning has become a leading paradigm for UIE, recognized for its superior performance and operational efficiency. This paper proposes UCA-Net, a lightweight CNN-Transformer hybrid network. It incorporates multiple attention mechanisms and utilizes composite attention to effectively enhance textures, reduce blur, and correct color. A novel adaptive sparse self-attention module is introduced to jointly restore global color consistency and fine local details. The model employs a U-shaped encoder–decoder architecture with three-stage up- and down-sampling, facilitating multi-scale feature extraction and global context fusion for high-quality enhancement. Experimental results on multiple public datasets demonstrate UCA-Net’s superior performance, achieving a PSNR of 24.75 dB and an SSIM of 0.89 on the UIEB dataset, while maintaining an extremely low computational cost with only 1.44M parameters. Its effectiveness is further validated by improvements in various downstream image tasks. UCA-Net achieves an optimal balance between performance and efficiency, offering a robust and practical solution for underwater vision applications. Full article

Plant phenology is a sensitive indicator of ecosystem responses to climate change, yet its dynamics and drivers in subtropical montane forests remain poorly understood. Based on the continuous phenological monitoring of 12 dominant tree species from 2008 to 2022 in a mid-subtropical evergreen broad-leaved forest on Ailao Mountains, China, this study analyzed phenological shifts and their climatic drivers. The results show that, (1) unlike the widely reported trends in northern mid-to-high latitudes, spring phenophases (budburst and leaf-out) did not exhibit significant advancing trends, while autumn phenophases (leaf coloration and fall) remained stable; (2) water availability played a dominant role in regulating spring phenology, with both budburst and leaf-out showing significant negative correlations with winter-spring precipitation, and responses varied significantly across hydrological year types; and (3) the life form strongly influenced phenological strategies, with evergreen species exhibiting earlier spring phenology than deciduous species. This study highlights that in seasonally humid subtropical montane forests, water availability exerts a stronger control on phenology than temperature. Our findings underscore the necessity of incorporating precipitation variability and functional trait differences into assessments of forest phenology and ecosystem functioning under future climate change, providing a scientific basis for the conservation and adaptive management of subtropical forests. Full article

In this work, sodium alginate/chitosan (SA/CS) blend films were prepared by thermo-compression for the first time. Glycerol and lactic acid were used as de-structuring agents for SA and CS, respectively. The chemical structures, thermal stability, phase morphology, mechanical properties, water resistance, film opacity, film color, and soil burial test of thermo-compressed SA/CS films were investigated. The results indicate that intermolecular interactions in polyelectrolyte complexes in SA/CS blends were detected. Blending with CS improved the thermal stability of SA-based films. The SA/CS films showed excellent phase compatibility between SA and CS. The addition of CS improved the tensile properties of the SA-based films. The incorporation of CS in SA films resulted in enhanced water resistance and opacity and a decrease in biodegradability under soil burial. Thermo-compressed SA/CS films show promise for development and increased production capacity. These films can be tailored by varying the SA/CS ratios to display different properties. This versatility makes them suitable for a range of sustainable and diverse applications, including wound dressing, drug delivery, biosorbents, and packaging. Full article

Global water environment monitoring urgently requires remote sensing data with high temporal resolution and wide spatial coverage. However, current space-borne ocean color spectrometers still face a significant trade-off among spatial resolution, swath width, and system compactness, which limits the large-scale deployment of satellite constellations. To address this challenge, this study developed a lightweight high-resolution spectral imager (LHRSI) with a total mass of less than 25 kg and power consumption below 80 W. The visible (VIS) camera adopts an interleaved dual-field-of-view and detectors splicing fusion design, while the shortwave infrared (SWIR) camera employs a transmission-type focal plane with staggered detector arrays. Through the field-of-view (FOV) optical design, the instrument achieves swath widths of 207.33 km for the VIS bands and 187.8 km for the SWIR bands at an orbital altitude of 500 km, while maintaining spatial resolutions of 12 m and 24 m, respectively. On-orbit imaging results demonstrate that the spectrometer achieves excellent performance in both spatial resolution and swath width. In addition, preliminary analysis using index-based indicators illustrates LHRSI’s potential for observing chlorophyll-related features in water bodies. This research not only provides a high-performance, miniaturized spectrometer solution but also lays an engineering foundation for developing low-cost, high-revisit global ocean and water environment monitoring constellations. Full article

This study examines the effects of kraft lignin, milled hemp stalks, and dicumyl peroxide (DCP) crosslinking on polybutylene succinate (PBS) composites, focusing on rheological, mechanical, and thermal properties as well as accelerated weathering and fungal performance. Two composite series were produced via twin-screw extrusion, (a) simple blends (B-series) and (b) DCP-crosslinked formulations (R-series), with emphasis on hybrid lignin–hemp composites (B-PLH and R-PLH). Rheological analysis showed that hemp fiber increased viscosity, while lignin reduced it, and DCP further enhanced shear-thinning behavior. Mechanical testing confirmed that R-PLH exhibited a 16% increase in flexural strength (42.6 MPa) and a 2.4-fold increase in flexural modulus (1785 MPa) over neat PBS, but tensile strength declined by 19%. Thermal analysis revealed a 14–26% reduction in mass loss rate and increased char formation (up to 16.3% in R-PLH), indicating improved thermal stability. Water absorption showed that hemp fibers increased hydrophilicity, further increased by DCP. Accelerated weathering led to significant color change and surface degradation, particularly in R-PLH. Despite lignocellulosic content, all composites exhibited ≤2% fungal degradation, indicating limited mass loss due to fungal exposure under conditions used in this study. Overall, B-PLH and R-PLH offer a balance of stiffness and thermal stability, though trade-offs in tensile strength and weathering resistance should be considered for sustainable applications. Full article

Microbial fermentation is an important means to enhance the nutrition and functionality of food, and soybean fermentation has a long history and a wide variety of products. This study systematically compared the effects of fermentation and post-ripening processes of Bacillus subtilis natto JLCC513 on the nutritional components, active substances, and sensory characteristics of soybeans. The experimental results showed that, in terms of basic nutrition, fermentation led to a significant decrease in fat and reducing sugar content, followed by an initial increase and then a decrease in total protein content. In contrast, water-soluble protein continued to increase, and the total amount of free amino acids surged. The active nutritional indicators before and after soybean fermentation showed that nattokinase activity continued to increase during fermentation and post-ripening. At the same time, the number of viable bacteria decreased slightly during post-ripening. The increase in the proportion of easily absorbed aglycone-type isoflavones before and after soybean fermentation is accompanied by a sustained increase in vitamin K2 and gamma aminobutyric acid (GABA) content. In terms of sensory quality, color-difference analysis shows a decrease in brightness (L value) and an increase in redness (a value), resulting in the characteristic yellow-brown color of natto. In terms of texture characteristics, the hardness decreases, while the viscosity and elasticity are significantly enhanced. Through GC-IMS analysis of volatile aromas during soybean fermentation and post-ripening, it was found that esters (such as ethyl acetate) and pyrazines (such as 2,3-dimethylpyrazine) increased, and the product flavor shifted from grassy to fruity and nutty. In summary, natto bacteria enhance the digestibility, nutritional value, and sensory acceptance of soybeans through enzymatic hydrolysis and metabolic transformation. The post-ripening stage plays a key role in flavor maturation and further accumulation of active ingredients. Full article

As an important component of waters constituent that affects ocean color and the underwater ecological environment, the accurate assessment of Chromophoric Dissolved Organic Matter (CDOM) is crucial for observing the continuous changes in the marine ecosystem. However, remote sensing estimation of CDOM remains challenging for both coastal and oceanic waters due to its weak optical signals and complex optical conditions. Therefore, the development of efficient, practical, and robust models for estimating the CDOM absorption coefficient in both coastal and oceanic waters remains an active research focus. This study presents a novel algorithm (denoted as DQAAG) that incorporates ultraviolet bands into the inversion model. The design leverages the distinct spectral absorption characteristics of phytoplankton versus detrital particles in the ultraviolet (UV) region, enabling improved discrimination of water color parameters. Furthermore, the algorithm replaces empirical formulas commonly used in semi-analytical approaches with an artificial intelligence model (deep learning) to achieve enhanced inversion accuracy. Using IOCCG hyperspectral simulation data and NOMAD dataset to evaluates Shanmugam (2011) (S2011), Aurin et al. (2018) (A2018), Zhu et al. (2011) (QAA-CDOM), DQAAG, the results indicate that the a_g(443) derived from the DQAAG exhibit good agreement with the validation data, with root mean square deviation (RMSD) < 0.3 m⁻¹, mean absolute relative difference (MARD) < 0.30, mean bias (bias) < 0.028 m⁻¹, coefficient of determination (R²) > 0.78. The DQAAG algorithm was applied to SeaWiFS remote sensing data, and validation was performed through match-up analysis with the NOMAD dataset. The results show the RMSD = 0.14 m⁻¹, MARD = 0.39, and R² = 0.62. Through a sensitivity analysis of the algorithm, the study reveals that R_rs(670) and R_rs(380) exhibit more significant characteristics. These results demonstrate that UV bands play a crucial role in enhancing the retrieval accuracy of ocean color parameters. In addition, DQAAG, which integrates semi-analytical algorithms with artificial intelligence, presents an encouraging approach for processing ocean color imagery to retrieve a_g(443). Full article

Smart packaging is an alternative that may not only replace plastic containers, but also enable food quality monitoring. In this study, an innovative packaging system was developed using a starch-chitosan polymer matrix, infused with rosemary essential oil (REO) as an antimicrobial agent, and betalain extract as a food quality indicator. Betalain extract, derived from beet waste, can change color with pH, making it a useful natural indicator for monitoring food freshness. This packaging system is beneficial for foods that produce metabolites related to degradation, which alter pH and allow for the visual detection of changes in product quality. The objective of this work was to develop a smart packaging system with betalains and rosemary essential oil (REO) to extend food shelf life and monitor quality during storage. REO demonstrated antimicrobial activity, but its effect did not differ significantly among the microorganisms tested. On the other hand, the betalain extract (35.75% BE v/v) completely inhibited the growth of Listeria innocua and Salmonella spp. at concentrations of 50% (v/v; 0.82 ± 0.04 mg betalain/g), showing its potential as an antimicrobial agent. The interactions between chitosan and betalains were primarily associated with electrostatic interactions between the positively charged amino groups of chitosan and the negatively charged carboxyl groups of betalains. In contrast to starch, these interactions could result from interactions between the C=O groups of betalain carboxyls and water, which, in turn, interact with the hydroxyl groups of starch through hydrogen bonding. Despite the results obtained in this study, certain limitations need to be addressed in future research, such as the variability in antimicrobial activity among different bacterial strains, which could reveal differences in the efficacy of betalains and essential oils against other pathogens. Full article

The present study aimed to evaluate whether the inclusion of curcumin as a performance enhancer in finishing cattle has positive effects on animal production, the ruminal environment, hematological and biochemical markers, as well as meat quality. Sixteen castrated Holstein steers, 8 months of age, with an average body weight of 247 ± 3.89 kg were divided into two groups: Control, consisting of animals that consumed 144 mg of monensin/animal/day (n = 8); Treatment, consisting of animals that consumed 552 mg of curcumin/animal/day (n = 8). Animals were fed a diet containing 44% roughage (corn silage) and 56% concentrate for 105 days. During this period, body weight measurements were recorded, and blood samples were collected for the determination of hematological, biochemical, and immunological variables. At the end of the experimental period, animals were slaughtered and meat samples were collected for evaluation. No differences were observed between groups for animal performance, feed intake, or feed efficiency. A lower leukocyte count (lymphocyte and granulocyte) and a higher platelet count were observed in animals that consumed curcumin. These animals also exhibited higher cholesterol levels, along with lower circulating glucose concentrations compared to the control group. In the ruminal environment, higher bacterial activity and greater protozoal counts were observed in the treatment group, but no effects on ruminal short-chain fatty acids were observed. Higher activity of the enzymes glutathione S-transferase in serum and superoxide dismutase in meat was observed, combined with lower lipid peroxidation in serum and meat. Meat from steers fed curcumin showed greater yellow color intensity, higher water-holding capacity, and a higher proportion of monounsaturated fatty acids compared to the control group. These results suggest that curcumin can be used as a performance enhancer, similar to monensin, when thinking about performance, but beyond that, curcumin triggered anti-inflammatory and antioxidant action. Full article

Modern gastronomy strives to combine high-quality food with the preservation of nutritional value, microbiological safety, and the sustainable use of raw materials. With the development of culinary technologies, precise heat treatment methods are gaining increasing importance, enabling better process control and more consistent quality results. This analysis aims to present the effects of the sous-vide (SV) method on the quality of vegetables in comparison with conventional heat treatment methods, such as boiling in water, steaming, cooking under increased pressure, cooking in a microwave oven, baking, grilling, and the cook-vide method. Analysis of the scientific literature has shown that the sous-vide method usually allows for the retention of greater amounts of vitamins (especially vitamin C), phenolic compounds and minerals, resulting in products with higher nutritional value and bioavailability of bioactive ingredients. Maintaining a controlled, low temperature in a vacuum environment reduces the loss of water and volatile components, which has a positive impact on the process yield as well as the color, texture, and aroma of vegetables. SV processing enhances product digestibility, preserves natural appearance, and improves food safety. Due to its hermetic packaging and limited oxygen access, this method ensures good microbiological quality and extends product shelf life. In the food service industry, SV allows for repeatable results, high sensory and technological quality, and reduced food waste. In the context of contemporary nutritional challenges and the experiences of the COVID-19 pandemic, sous-vide technology is gaining importance as a method supporting food safety, sustainability, and efficient resource management in the food service industry. Full article

Rice flour, as an essential food ingredient, exhibits processing and end-use properties that are critically influenced by its particle size distribution (D10, D50, D90). This study systematically investigates the effect of varying particle size fractions on the chemical composition, color, water absorption, pasting behavior, thermal properties, and rheological characteristics of rice flour. Our results indicate no statistically significant differences in the major chemical constituents across different particle size ranges (p > 0.05). However, finer particles demonstrated increased whiteness (89.94 to 90.52) and higher levels of damaged starch. A consistent decline was observed in several pivotal parameters—including peak viscosity, final viscosity, breakdown, setback, onset temperature, peak temperature, conclusion temperature, gelatinization enthalpy (ΔH), storage modulus (G′), and loss modulus (G″)—with decreasing particle size, although only marginal variations were noted for the finest D and E fractions. Notably, the coarsest fraction exhibited the highest gelatinization enthalpy (ΔH = 11.12 J/g). These findings elucidate the fundamental role of particle size distribution in modulating the multifunctional properties of rice flour, providing a theoretical foundation for its targeted application and quality optimization in food industry practices. Full article

This study investigated the effectiveness of basil (Ocimum basilicum L.) extract obtained by hydrodistillation (EO) and lipid extract (LE) obtained via supercritical fluid extraction in preserving the quality of ground fish patties during refrigerated storage. Gilthead sea bream (Sparus aurata) patties were formulated with varying concentrations of EO and LE and evaluated over three days at 4 °C. The chemical composition of the extracts, analyzed by GC-MS, revealed linalool, eucalyptol, and τ-cadinol as dominant bioactive compounds, with EO richer in monoterpenes and LE in sesquiterpenes. Both extracts significantly reduced lipid oxidation (TBARS) and protein oxidation (thiol content), with the strongest antioxidative effect observed in patties containing 0.150 µL/g of LE. Color parameters (L*, a*, b*, ΔE) were moderately influenced, without adverse effects on product appearance. pH and water activity values remained stable across treatments, while total volatile basic nitrogen (TVB-N) levels confirmed delayed spoilage in extract-treated patties. Results highlight the potential of basil extracts, especially LE obtained by SFE, as effective natural antioxidants in fish-based products. These findings support the development of clean-label, health-promoting products tailored to individual needs, and show that ground fish porridge has promise as a viable material for the production of innovative seafood products. Full article

Amphibians, as sensitive bioindicators, reflect environmental health issues that also impact human communities through shared pathways, including contaminated water and agricultural products. This perspective addresses the need to standardize the reporting of anomalies (defined as significant phenotypic deviations from typical morphology, structure, or coloration) in amphibians in Mexico, where inconsistent terminology and incomplete data limit their utility for environmental monitoring. We propose a framework that includes a classification of anomalies (structural and chromatic) and a field-based physical examination protocol to systematically document these cases. The approach integrates detailed guidelines to ensure comprehensive reporting and data comparability, addressing geographic and taxonomic biases. Recent findings highlight that over 50% of anomaly reports in Mexico are incidental, with predominant cases in Ambystomatidae, Hylidae, and Ranidae, and linked to anthropogenic pressures such as agrochemicals. The framework promotes interdisciplinary collaboration, citizen science, and emerging technologies like artificial intelligence for sustainable monitoring. By standardizing the detection and reporting of anomalies, this proposal strengthens the role of amphibians as sentinels of ecosystem health, with applications in Mexico and other regions facing high environmental degradation. Full article

Sun glint is commonly observed as interference in the imaging process of ocean color satellite sensors, making the extraction of water color information in sun glint-affected areas challenging and often leading to significant data gaps. The remote sensing baseline indices, calculated based on Rayleigh-corrected reflectance ($R_{\mathrm{rc}}$), are recognized as effective in reflecting water color variability in sun glint-affected regions. However, the accurate extraction of the $R_{\mathrm{rc}}$ baseline indices requires sun glint correction. The determination of sun glint correction coefficients for different bands lacks a clear methodology, and the currently available correction coefficients are not applicable to different sea regions. Therefore, this study focuses on the South China Sea, where VIIRS imagery is significantly affected by sun glint. Based on paired datasets comprising sun glint-affected and -unaffected images acquired over the same region on adjacent dates, sun glint correction coefficients for each spectral band were derived by maximizing the cosine similarity of histograms constructed from three baseline indices: SS486 (Spectral Shape index at 486 nm), CI551 (Color Index at 551 nm), and SS671 (Spectral Shape index at 671 nm). To further evaluate the effectiveness of the proposed correction, chlorophyll-a concentrations were retrieved using a Random Forest regression model trained with baseline indices derived from sun glint-free $R_{\mathrm{rc}}$ data and subsequently applied to baseline indices after sun glint correction. Comparative analyses of both baseline index extraction and chlorophyll-a retrieval demonstrate that the proposed optimal-value and mean-value correction approaches effectively mitigate sun glint effects. The mean sun glint correction coefficients $\alpha$(443), $\alpha$(486), $\alpha$(551), $\alpha$(671) and $\alpha$(745) were determined to be 0.75, 0.83, 0.89, 0.95 and 0.94, respectively. These coefficients can be applied as sun glint correction coefficients for the VIIRS $R_{\mathrm{rc}}$ data in the South China Sea region. Furthermore, the proposed method for determining sun glint correction coefficients offers a transferable framework that can be extended to other sea areas. Full article

This study aimed to evaluate the efficacy of a palm oil-free structured lipid (SL) as a lipid base in sandwich-type cookie fillings. SL was enzymatically interesterified from a blend of soybean oil, high-oleic peanut oil, and crambe hard fat (34:34:32). Four fillings (30% fat) were prepared using either SL or commercial shortening (CS), with processing by mixer (F1, F2) or ball mill (F3, F4). Commercial sandwich cookies were included as a reference Standard. SL exhibited an improved lipid profile, containing up to 14% less saturated fatty acids, higher levels of monounsaturated (34.5%), and increased long-chain fatty acids (~18% C22:0). Physicochemical analyses were conducted over a storage period of 180 days, including evaluations of texture, particle distribution, color, water activity, oil loss, and oxidative stability. Among the formulations, F4 demonstrated the highest firmness (at ~121.1 N) and the smallest D₅₀ (~80 µm). However, it also exhibited lower oxidative stability (induction period: ~6.75 to 14.6 h) compared to CS-based fillings (~36 to 42.5 h), along with a higher oil loss (≥4.7%). Sensory of F4 yielded an overall acceptance index ≥ 70%, though it received lower scores for waxiness. Overall, the SL showed promising potential as a structuring fat in the fillings. Full article