colour properties
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2021 ◽  
Vol 34 (4) ◽  
Author(s):  
ABU BAKAR ASYRUL-IZHAR ◽  
◽  
NORIZAH MHD SARBON ◽  
MOHAMMAD RASHEDI ISMAIL-FITRY

Tilapia can be commercialised to produce sausages. However, the use of minced tilapia or tilapia surimi as the raw material and different mixing durations of the ingredients using the bowl cutter during the sausage production could affect the quality of the products. This study determined the effects of different mixing durations (10, 15 or 20 min) on the physicochemical, microstructural and sensorial properties of sausages made from minced tilapia and tilapia surimi. The washing of the minced tilapia during the surimi production significantly increased the tilapia surimi moisture content and pH, while reducing the protein, fat and ash contents. Subsequently, the addition of other ingredients to produce the sausages influenced the moisture, fat, ash and carbohydrate contents of both types of sausages. The type of raw material and mixing duration showed significant interactions in terms of linear expansion, water holding capacity and colour properties of the sausages. Individually, the tilapia surimi sausage had a better linear expansion, cohesiveness, colour and sensory acceptability than the minced tilapia sausage. The mixing times of 15 and 20 min produced better results for the physicochemical and sensory properties of both types of sausages. However, the gel strengths of both types of sausages were better when mixed for 15 min and the microstructure images supported this. Based on the results obtained, this study concluded that tilapia surimi as the raw material with 15 min of mixing duration is recommended to produce a better-quality sausage.


Foods ◽  
2021 ◽  
Vol 11 (1) ◽  
pp. 91
Author(s):  
Naleene Balakrishnan ◽  
Salma Mohamad Yusop ◽  
Irman Abdul Rahman ◽  
Eqbal Dauqan ◽  
Aminah Abdullah

Dried chilli is one of the highly traded spices globally and is well-known for its natural flavour, colour, and unique pungent taste. It is rich in nutrients and has medicinal benefits. During the dehydration and storage process, the proliferation of unwanted microorganisms in dried chilli is unavoidable. Recently, the occurrence of toxigenic fungi and faecal coliforms has been widespread that can cause severe illness and even death. Therefore, sanitation treatment is highly required to decontaminate undesirable microorganisms. Among the common sanitation treatments applied, food irradiation is gaining attention worldwide because of concern for post-harvest loss, foodborne disease, and more stringent regulation in dried chilli trading. Irradiation can successfully preserve dried chilli from pathogenic bacteria with minimal disturbance to critical physical properties, such as pungency and colour. It can also save dried chilli from secondary pollution by storing it into final packing before radiation which helps in distribution to market promptly after treatment. Furthermore, radiation does not leave any chemical residues after the treatment, ensuring the quality and safety of the dried chilli. The efficiency of radiation depends mainly on the initial level of contamination and the persistence of the harmful microorganism. A low irradiation dose is sufficient for dried chili to reduce microbial load to an acceptable level and eliminate pathogens even though a minimum radiation dose of 10 kGy is required for complete sterilization. However, high dosage may affect the colour properties. Gamma radiation, X-ray, and electron beam radiation are the three approved radiation sources for dried chilli in most countries and proven effective for dried chilli preservation. Thus, this review paper highlights the microbial and physical quality properties in gamma radiated dried chillies.


Polymers ◽  
2021 ◽  
Vol 14 (1) ◽  
pp. 84
Author(s):  
Cristina Cejudo Bastante ◽  
Marlene J. Cran ◽  
Lourdes Casas Cardoso ◽  
Casimiro Mantell Serrano ◽  
Stephen W. Bigger

A supercritical solvent impregnation (SSI) technique was employed to incorporate, by batch- and semicontinuous-modes, bioactive olive leaf extract (OLE) into a food-grade multilayer polyethylene terephthalate/polypropylene (PET/PP) film for active food packaging applications. The inclusion of OLE in the polymer surfaces significantly modified the colour properties of the film. A correlation of 87.06% between the CIELAB colour parameters and the amount of the OLE impregnated in the film was obtained which suggests that colour determination can be used as a rapid, non-destructive technique to estimate the OLE loading in the impregnated matrices. The UV barrier and water permeability properties of the films were not significantly modified by the incorporation of OLE. The migration of OLE into a 50% (v/v) ethanol food simulant demonstrated faster release of OLE from the PP surface than from the PET surface which may be due to the different interactions between OLE and each polymer.


SOIL ◽  
2021 ◽  
Vol 7 (2) ◽  
pp. 743-766
Author(s):  
Virginie Sellier ◽  
Oldrich Navratil ◽  
John Patrick Laceby ◽  
Cédric Legout ◽  
Anthony Foucher ◽  
...  

Abstract. Tracing the origin of sediment is needed to improve our knowledge of hydro-sedimentary dynamics at the catchment scale. Several fingerprinting approaches have been developed to provide this crucial information. In particular, spectroscopy provides a rapid, inexpensive and non-destructive alternative technique to the conventional analysis of the geochemical properties. Here, we investigated the performance of four multi-proxy approaches based on (1) colour parameters, (2) geochemical properties, (3) colour parameters coupled with geochemical properties and (4) the entire visible spectrum to discriminate sediment source contributions in a mining catchment of New Caledonia. This French archipelago located in the south-west Pacific Ocean is the world's sixth largest producer of nickel. Open-cast nickel mining increases soil degradation and the downstream transfer of sediments in river systems, leading to the river system siltation. The sediment sources considered in the current research were therefore sediment eroded from mining sub-catchments and non-mining sub-catchments. To this end, sediment deposited during two cyclonic events (i.e. 2015 and 2017) was collected following a tributary design approach in one of the first areas exploited for nickel mining on the archipelago, the Thio River catchment (397 km2). Source (n=24) and river sediment (n=19) samples were analysed by X-ray fluorescence and spectroscopy in the visible spectra (i.e. 365–735 nm). The results demonstrated that the individual sediment tracing methods based on spectroscopy measurements (i.e. (1) and (4)) were not able to discriminate sources. In contrast, the geochemical approach (2) did discriminate sources, with 83.1 % of variance in sources explained. However, it is the inclusion of colour properties in addition to geochemical parameters (3) which provides the strongest discrimination between sources, with 92.6 % of source variance explained. For each of these approaches ((2) and (3)), the associated fingerprinting properties were used in an optimized mixing model. The predictive performance of the models was validated through tests with artificial mixture samples, i.e. where the proportions of the sources were known beforehand. Although with a slightly lower discrimination potential, the “geochemistry” model (2) provided similar predictions of sediment contributions to those obtained with the coupled “colour + geochemistry” model (3). Indeed, the geochemistry model (2) showed that mining tributary contributions dominated the sediments inputs, with a mean contribution of 68 ± 25 % for the 2015 flood event, whereas the colour + geochemistry model (3) estimated that the mining tributaries contributed 65 ± 27 %. In a similar way, the contributions of mining tributaries were evaluated to 83 ± 8 % by the geochemistry model (2) versus 88 ± 8 % by the colour + geochemistry model (3) for the 2017 flood event. Therefore, the use of these approaches based on geochemical properties only (2) or of those coupled to colour parameters (3) was shown to improve source discrimination and to reduce uncertainties associated with sediment source apportionment. These techniques could be extended to other mining catchments of New Caledonia but also to other similar nickel mining areas around the world.


2021 ◽  
Vol 903 ◽  
pp. 100-105
Author(s):  
Aina Bernava

Recycled polyethylene terephthalate (r-PET) is a widely recycled plastic employed for new textile production in the world. It reduces environmental impact and lowers cost of the production. For the traditional dyeing of polyethylene terephthalate (PET), commercial disperse dyes are generally used. In presented research the recycled r-PET fibres 6 den dyeing with disperse dyes Itosperse: Red, Blue and Yellow (concentration 3 Wt. %) were examined and the influence of the intensifier of a salicylic acid (with concentration of 4 - 10 g/L) in dye bath was investigated. The colour properties of dyed samples and colour fastness to washing were tested. It is concluded that the presence of the intensifier of salicylic acid improves dyeing results, but the optimal concentration differs for each dye. Colour fastness test to washing of the blue dyed samples showed the insignificant changes of colour parameters. In some cases the change of shade in presence of salicylic acid was observed.


Author(s):  
M. Garcia-Valles ◽  
D. Cuevas ◽  
P. Alfonso ◽  
S. Martínez

AbstractThe thermal properties and evolution of mineralogy and colour of kaolinitic clay from the Terra Alta region were studied. The mineralogy of these materials consists mainly of kaolinite (13–27 mass%) and quartz (48–86 mass%). Minor illite, hematite, K-feldspar and calcite also occur. The linear expansion and absorption curves were used to predict the optimal firing temperature of the raw clays. During firing, from 1100 °C the water absorption decreases steeply, due to an increase in liquid phase, which penetrates into the pores and close the porosity. At this temperature, the firing shrinkage increases progressively. The fired clays are mainly composed of quartz, cristobalite and mullite, with minor hematite and rutile. Mullite starts to appear at 1050–1100 °C. SEM observations show that porosity decreases with the firing temperature. The colour properties were measured in the raw clays and in the fired bricks at different temperatures. The lightness, L*, is lower in the fired test pieces respect to the natural clays. This colour varies according to the hematite content, being from white to reddish in the fired samples.


2021 ◽  
Vol 12 (1S) ◽  
pp. 83-91
Author(s):  
Nor Hadhirah Yahya ◽  
Nurul Shaeida Zulkifli ◽  
Siti Nur Aishah Ramli ◽  
Ishamri Ismail ◽  
Wan Mohd Fadli Wan Mokhtar

The objective of this study was to compare the traditional cooking method with sous-vide cooking at various cooking temperatures and times on the initial yield, peak force, and elastic modulus of semitendinosus (ST) beef. This study also examined the colour properties, cooking loss, and water retention of ST beef. Sous-vide samples were cooked inside vacuumized pouches at temperatures 60, 70, and 80 ℃ for 3 and 6 h. Meanwhile, the traditional cooking method was treated at 90℃ for 30 min. Reduced the initial yield, peak force, and elastic modulus of ST beef could be attained in 6 h at 60 ℃. Higher temperature and prolonged cooking time seem to cause meat to be tougher, likely due to the longitudinal myofibrils shrank. In terms of water retention and cooking loss, sous-vide cooked at 60 °C (regardless of cooking time) significantly exhibited better water retention and lower cook loss. This mild cooking temperature also best preserved the colour properties of lightness (L*) and redness (a*) than the other treatments.


Foods ◽  
2021 ◽  
Vol 10 (8) ◽  
pp. 1953
Author(s):  
Michela Pisani ◽  
Paola Astolfi ◽  
Simona Sabbatini ◽  
Patricia Carloni

In recent years, the increase in consumer interest towards simpler and authentic lifestyles has led to an explosive growth in the production and business of typical agri-food products and, among these, of wines and its derived beverages. With the aim of promoting a typical Italian beverage, the so-called “Vino di visciole” or “Visner”, listed in the national table of traditional agri-food products, the antioxidant and colour properties of fifteen samples from different provinces of the Marche region and obtained with different recipes were analysed. The “in vitro” total antioxidant activity (TAA) determined using ABTS assays, total phenolic content (TPC), total flavonoid content (TFC), total anthocyanins content (TAC), and colour (Somers assay) were measured. In addition, a spectroscopic FT-IR and UV-Vis analysis was carried out to analyse samples with multivariate techniques. The results showed that the production area, the recipe, and the type of cherries used to make the alcoholic beverage do not influence the antioxidant properties and the phytochemical contents of the samples. The multivariate treatment of the spectroscopic features (mainly UV-Vis) rather allowed the differentiation of samples with high antioxidant activity using easy and low-cost instrumental techniques that require little time and can be employed in routine analysis.


Food Research ◽  
2021 ◽  
Vol 5 (4) ◽  
pp. 360-365
Author(s):  
N. Chimuti ◽  
T.K. Takalani ◽  
T.A. Anyasi

Largely grown in tropical and subtropical regions of the world, avocado (Persea americana Mill) contains 3 – 30% of oil in its pulp, depending on the variety. This study profiled the quality attributes of oil obtained from ‘Hass’ avocado cultivar using the cold press method of extraction. Physicochemical properties of saponification value (SV), acid value (AV), percentage free fatty acid (FFA) and colour were determined for the extracted oil samples. Sensory analysis was conducted to determine consumer acceptability of the ‘Hass’ avocado oil extract. Results of the analysis showed a significant difference (p<0.05) in the SV, AV and FFA of the avocado oil extract. A significant difference was also found to exist in the L* and a* colour properties of the extracted oil. On the determination of the organoleptic properties, it was observed that consumers displayed a higher preference for commercial pure avocado oil than the extracted oil used in this study, although extracted ‘Hass’ avocado oil exhibited higher physicochemical properties when compared to commercial pure avocado oil.


Author(s):  
Jelena TopiĆ Božič ◽  
Lorena Butinar ◽  
Guillaume Antalick ◽  
Melita Sternad Lemut ◽  
Mitja Martelanc ◽  
...  

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