Search Results (684)

Small lakes (<10 km²) provide a range of ecosystem services but are often overlooked in both monitoring efforts and limnological studies. Remote sensing has been increasingly used to complement in situ monitoring or to provide water colour data for unmonitored inland water bodies. However, due to spatial, radiometric, and spectral constraints, it has been heavily focused on large lakes. Sentinel-2 MSI is the first sensor with the capability to consistently retrieve a wide range of essential water quality variables, such as chlorophyll-a concentration (chl-a) and water transparency, in small water bodies, and to provide long time series. Here, we provide and validate a framework for retrieving two variables, chl-a and turbidity, over lakes with diverse optical characteristics using Sentinel-2 imagery. It is based on GRS for atmospheric and sun glint correction, WaterDetect for water detection, and inversion models that were automatically selected based on two different sets of optical water types (OWTs)—one for each variable; for chl-a, we produced a blended product for improved spatial representation. To validate the approach, we compared the products with more than 600 in situ data from 108 lakes located in the Adour–Garonne river basins, ranging from 3 to ∼5000 ha, as well as remote sensing reflectance (Rrs) data collected during 10 field campaigns during the summer and spring seasons. Rrs retrieval (n = 65) was robust for bands 2 to 5, with MAPE varying from 15 to 32% and achieving correlation from 0.74 up to 0.92. For bands 6 to 8A, the Rrs retrieval was much less accurate, being influenced by adjacency effects. Glint removal significantly enhanced Rrs accuracy, with RMSE improving from 0.0067 to 0.0021 sr⁻¹ for band 4, for example. Water quality retrieval showed consistent results, with an MAPE of 56%, an RMSE of 11.4 mg m⁻³, and an r of 0.76 for chl-a, and an MAPE of 47%, an RMSE of 9.7 NTU, and an r of 0.87 for turbidity, and no significant effect of lake area or lake depth on retrieval errors. The temporal and spatial representations of the selected parameters were also shown to be consistent, demonstrating that the framework is robust and can be applied over lakes as small as 3 ha. The validated methods can be applied to retrieve time series of chl-a and turbidity starting from 2016 and with a frequency of up to 5 days, largely expanding the database collected by water agencies. This dataset will be extremely useful for studying the dynamics of these small freshwater ecosystems. Full article

Low-commercial-value natural pistachios (broken, closed, or immature) can be revalorised through oil extraction, obtaining a high-quality oil and partially defatted flour as by-product. This study evaluated the techno-functional and nutritional properties of the flours obtained by hydraulic press (HP) and single-screw press (SSP) systems, combined with pretreatment at 25 °C and 60 °C. The extraction method significantly influenced flour’s characteristics, underscoring the need to tailor processing conditions to the specific technological requirements of each food application. HP-derived flours presented lighter colour, greater tocopherol content, and higher water absorption capacity (up to 2.75 g/g), suggesting preservation of hydrophilic proteins. SSP-derived flours showed higher concentration of protein (44 g/100 g), fibre (12 g/100 g), and minerals, and improved emulsifying properties, enhancing their suitability for emulsified products. Pretreatment at 25 °C enhanced functional properties such as swelling power (~7.0 g/g) and water absorption index (~5.7 g/g). The SSP system achieved the highest oil extraction yield, with no significant effect of pretreatment temperature. The oils extracted showed high levels of unsaturated fatty acids, particularly oleic acid (~48% of ω-9), highlighting their nutritional and industrial value. The findings support the valorisation of pistachio oil extraction by-products as functional food ingredients, offering a promising strategy for reducing food waste and promoting circular economy approaches in the agri-food sector. Full article

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

The aim of this study was to evaluate the influence of genotype and diet on geese from crossbreeding meat lines Tapphorn (T) and Eskildsen (E). This study was conducted on 240 crossbred geese assigned to two dietary groups: an SBM diet group fed a standard soybean-based diet and an LPS diet group fed a yellow lupin-based diet. Birds were reared under identical management conditions and slaughtered at 17 weeks of age. The following traits were recorded: meat colour (CIELab), pH₂₄, cooking loss, breast and thigh muscle texture (shear force and energy), and sensory traits. The results showed a significant effect of both genotype and diet on meat quality. The LPS diet lowered shear force and energy (by ~11%, p < 0.001), reduced cooking loss in breast muscles (by ~5%, p < 0.001), and improved the juiciness and flavour of thigh muscles. The ET genotype positively influenced the meat colour intensity (lower L*, higher a*), while the lupin-based diet improved technological parameters, especially the water-holding capacity. The results confirm that replacing soybean meal with yellow lupin protein is an effective nutritional strategy that can improve goose meat quality and sustainability without compromising the sensory quality. These outcomes support developing soy-free feeding strategies in goose production to meet consumer expectations and reduce reliance on imported feed. Full article

Cyanotypes, known as photographs and architectural plans made by photo-reproduction from the 19th and 20th centuries, are subjects for conservation. Wet cleaning for conservation treatment has been reported to be unsuitable for cyanotypes because Prussian blue on cyanotypes is thought to move physically with the application of water. The manner in which Prussian blue is fixed onto the paper substrate is important for determining the treatment method. This study is the first step toward clarifying this mechanism. The presence of Prussian blue in cyanotypes was first confirmed using X-ray diffraction analysis (XRD). Then, the location of Prussian blue in the fibre was confirmed using optical microscopy and micro-Raman spectroscopy analysis, by observing the blue colour and by detecting its cyanide bond. With field-emission scanning electron microscopy (FE-SEM), particles approximately 20–100 nm in size were observed on the surface of cyanotype paper fibres, and particles approximately 20–50 nm in size were observed from the cross-section of the paper fibres. The location where the particles were observed agreed with the location where the blue colour was observed and cyanide bond was detected. The fact that the sensitiser solution soaked into the paper fibres and formed Prussian blue within the paper fibres when exposed to light is thought to be important for the blue fixation of cyanotypes. Full article

Beetroot peel, an underutilised by-product of the food industry, has significant potential for valorisation due to its high content of bioactive compounds and natural pigments. This study aimed to sustainably reintroduce beetroot peel into the food chain by enriching the nutritional value of dehydrated apple snacks. Five experimental formulations of apple slices were developed: dipped in 5% RBPP in water, dipped in 10% RBPP in water, dipped in 5% RBPP in 50% lemon juice, dipped in 10% RBPP in 50% lemon juice all seasoned with cinnamon powder, and a control formulation. The biochemical analysis showed that the total phenolic content (2780.01 ± 68.38 mg GAE/100 g DM) and antioxidant activity of apple snacks significantly increased (503.96 ± 1.83 µmol TE/g DM). Sensory evaluation indicated that snacks with beetroot peel powder and lemon juice achieved the highest scores in colour, flavour, and acceptability. These results demonstrate that the valorisation of beetroot peel has the potential to reduce agro-industrial waste and also enhance the nutritional and functional quality of apple snacks. It is recommended that beetroot peel be further explored as a cost-effective natural ingredient to develop healthier, value-added snack products within a circular economy framework. Full article

The sapwood and heartwood of European larch (Larix decidua Mill.) are both used in industrial applications, but they differ in structure and composition, which may lead to surface property differences. This study compared their surface characteristics (on radial and tangential sections) after sanding with aluminium oxide papers of four grit sizes (P60, P120, P180, P240). Surface roughness (Ra, Rz), wettability (contact angle with two reference liquids: water and diiodomethane, 3 and 30 s after droplet deposition), surface free energy, and colour parameters (L*, a*, b*) were analysed. Microscopic measurements were also performed to assess anatomical differences between sapwood and heartwood. The results showed no significant differences in roughness (Ra, Rz) between sapwood and heartwood. Measurement direction and sandpaper grit accounted for about 80% of variability in roughness parameters. Wettability was mainly influenced by wood area, with its effect ranging from 55% to 89% depending on measurement time. The sapwood was characterised by the lower wettability on the tangential section, while the heartwood was characterised by the lower wettability on the radial section. This was examined for the contact angle tests performed 3 s after the water droplet had been applied to the wood surface. Such dependencies were not observed after 30 s. Sapwood exhibited higher surface free energy (SFE) values than heartwood. The greatest colour change ΔE, at level 2.59, was noted for the heartwood on the radial section after sanding with P240 sandpaper. Full article

In order to recycle plastic waste back to food contact materials (FCMs), it is necessary to identify hazardous substances in plastic packaging that pose a toxicological risk. Printing inks on plastics are not yet designed to withstand the high heat stress of mechanical recycling processes and therefore require hazard identification. In this study, virgin polypropylene (PP) foils were printed with different types of inks (UV-cured, water-based) and colour shades. Thermal analysis of printed foils and pigments was performed using differential scanning calorimetry (DSC). Samples were then thermally treated below and above measured thermal events at 120 °C, 160 °C, 200 °C or 240 °C for 30 min. Subsequently, migration tests and miniaturised Ames tests were performed. Four out of thirteen printed foils and all three pigments showed positive results for mutagenicity in miniaturised Ames tests after thermal treatment at 240 °C. Additionally, pre-incubation Plate Ames tests (according to OECD 471) were performed on three pigments and one printed foil, yielding two positive results after thermal treatment at 240 °C. These results indicate that certain ink components form hazardous decomposition products when heated up to a temperature of 240 °C. However, further research is needed to gain a better understanding of the chemical processes that occur during high thermal treatment. Full article

Fatty fish, such as mackerel (Scomber scombrus), are recommended as part of a healthy diet, providing essential fatty acids (FA). Fried fish is appreciated for its attributes, including a crispy texture, golden crust, and pleasant taste. However, frying increases the fat content and the caloric value of food. This study evaluated the use of pre-frying edible coatings on mackerel fillets aiming to: (i) reduce oil absorption, (ii) minimize water loss, preserving fish succulence, and (iii) prevent fat oxidation. For this purpose, alginate- and carrageenan-based coatings were supplemented with extracts of Pelvetia canaliculata (Pc), a seaweed with high potential as a source of bioactive compounds. The fried fillets were analysed for colour, texture, moisture, ash, lipid content, and FA profile. No significant differences were observed for colour and textural parameters. Fillets coated with Pc-supplemented carrageenan showed the highest moisture (an increase of 3%) and the lowest fat content (a decrease of 7,5%) compared to the control (fried uncoated fillets). Coated fillets also exhibited reduced saturated FA and increased monounsaturated FA. In general, linoleic acid (C18:2) decreased markedly, while the values for docosahexaenoic acid (C22:6, n-3) remained stable (11–12% of total FA). Moreover, the n3/n6 ratio and atherogenic indices (AI) were improved in the coated fillets. Full article

Almond bagasse, a by-product of almond milk production, is rich in fibre, protein, polyunsaturated fatty acids, and bioactive compounds. Its incorporation into food products provides a sustainable approach to reducing food waste while improving nutritional quality. This study explored the impact of enriching rice flour with almond bagasse powders—either hot air-dried (HAD60) or lyophilised (LYO)—at substitution levels of 5%, 10%, 15%, 20%, 25%, and 30% (w/w), to assess effects on gluten-free bread quality. The resulting flour blends were analysed for their physicochemical, techno-functional, rheological, and antioxidant properties. Gluten-free breads were then prepared using these blends and evaluated fresh and after seven days of refrigerated storage. The addition of almond bagasse powders reduced moisture and water absorption capacities, while also darkening the bread colour, particularly in HAD60, due to browning from thermal drying. The LYO powder led to softer bread by disrupting the starch structure more than HAD60. All breads hardened after storage due to starch retrogradation. The incorporation of almond bagasse powder reduced the pasting behaviour—particularly at substitution levels of ≥ 25%—as well as the viscoelastic moduli of the flour blends, due to fibre competing for water and thereby limiting starch gelatinisation. Antioxidant capacity was significantly enhanced in HAD60 breads, particularly in the crust and at higher substitution levels, due to Maillard reactions. Furthermore, antioxidant degradation over time was less pronounced in formulations with higher substitution levels, with HAD60 proving more stable than LYO. Overall, almond bagasse powder improves the antioxidant profile and shelf-life of gluten-free bread, highlighting its value as a functional and sustainable ingredient. Full article

This study developed chitosan-based active edible coating formulations with antioxidant and antimicrobial properties exhibited by oregano and cinnamon leaf essential oils (EOs) to extend the shelf life of fresh-cut ‘Braeburn’ apples. The primary coating consisted of chitosan (1.5% w/v), ascorbic acid (2% w/v), and citric acid (2% w/v). Oregano (0.06 and 0.15% v/v) and cinnamon leaf (0.06 and 0.1% v/v) EOs were added to the primary coating. The coated apple slices were stored for 9 days at 4 ± 1 °C. Changes in weight loss, water activity, titratable acidity, total soluble solids content, polyphenol oxidase (PPO) activity, firmness, colour, visual appearance, surface morphology, and microbial activity were measured on days 2 and 9. The results revealed that the control samples deteriorated rapidly during storage. However, higher concentrations of EOs reduced moisture loss, water activity, and acid conversion but slightly impacted visual appearance. The coatings effectively inhibited the PPO activity through storage. The formulation with 0.1% cinnamon leaf EO may be considered a viable candidate for application as a coating material, followed by the formulation containing 0.06% oregano EO, maintaining the optimum quality parameters of fresh-cut apples. Chitosan-based coatings with added EOs can be a promising alternative for maintaining fresh-cut apple quality during storage. Full article

Recently, the development of nanoparticle pigments has attracted interest in chemical preparation due to their potential functional properties, such as phosphate-based pigments. The present research focuses on the feasibility of synthesising the BaCr₂(P₂O₇)₂ pigment under hydrothermal conditions. The effect of the microstructural features of ceramic pigments (the crystalline structure, morphology, and particle size) on their optical properties (colour and reflectance) was also studied. The BaCr₂(P₂O₇)₂ compound was prepared in different fluid media, including water and NaOH solutions (0.5–1.0 M), at several reaction temperatures (170–240 °C) and intervals (6–48 h). The single-phase BaCr₂(P₂O₇)₂ did not crystallise without by-products (BaCr₂O₁₀, BaCr₂(PO₇)₂) in water and the alkaline solutions, even at 240 °C for 48 h; in these fluids, the ionic Cr³⁺ species oxidised to Cr⁶⁺. In contrast, the BaCr₂(P₂O₇)₂ single-phase crystallisation was favoured by adding urea as a reductant agent (25.0–300.0 mmol). Monodispersed BaCr₂(P₂O₇)₂ fine particles with a mean size of 44.0 nm were synthesised at a low temperature of 170 °C for 6 h with 0.5 M NaOH solution in the presence of 50.0 mmol urea. The phosphate pigment particle grew to approximately 62.0 nm by increasing the treatment temperature to 240 °C. A secondary dissolution–recrystallisation achieved after 24 h triggered a change in the particle morphology coupled with the incrementation of the concentration of NaOH in the solution. The pyrophosphate BaCr₂(P₂O₇)₂ pigments prepared in this study belong to the green colour spectral space according to the CIELab coordinates measurement, and exhibit 67.5% high near-infrared (NIR) solar reflectance. Full article

This study investigated the meat quality, sensory properties and microbiology of Angus beef after a short dry or wet aging. For that, a total of 16 Biceps femoris muscles from female Aberdeen Angus x Charoles calves were used. Half of these underwent a technological aging process in the carcass (dry aging) for 7 days, whilst the remaining were filleted, vacuum-packed and stored at refrigerated conditions (wet aging) for 7 days at 4 ± 2 °C. The type of aging affected the ratio of the myoglobin forms but did not translate into differences in the instrumental colour measurements. Dry aging led to minor water release after the application of a force (17.58 dry-aged vs. 31.09 wet-aged) or after cooking and yielded higher hardness and lower shear force in the Warner–Braztler shear force test compared to wet aging. Nevertheless, these differences were not appreciated at the sensory level. Higher counts of mesophilic aerobic bacteria (11.66%) and enterobacteria (3.68%) were found in samples subjected to dry aging. Full article

Carob pulp powder (CPP), a by-product of Ceratonia siliqua L., is rich in bioactive compounds with potential for functional foods. This study evaluated how genetic variability among cultivars affects the nutritional composition and functional quality of CPP. Nineteen cultivars from Majorca (13), Ibiza (4), and two open-flowering selections were grown under identical conditions in Majorca, Spain. CPP samples showed high dietary fibre (22.6–47.4 g/100 g dry matter), total sugars (22.5–62.5 g/100 g dm), and antioxidant activity (11.1–78.4 µmol TE/g dm, CUPRAC method). Significant differences among cultivars were observed in protein and fructose content, fatty acid profiles, antioxidant activity, colour, acidity, and functional properties like water- and oil-holding capacities. Principal component analysis distinguished the Ibiza cultivars by higher soluble solids, fructose, and stearic acid content but lower antioxidant activity. Open-flowering selections exhibited the highest antioxidant and water retention capacities. These results confirm that genetic origin strongly influences CPP’s nutritional and functional traits, endorsing its use as a natural, health-promoting ingredient for functional food development. Full article

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