Determination of home-made wine selected parameters and study of honey addition impact on pro-healthy components content

The chemical characteristic of home-made wine, based on the vinification process of Maréchal Foch grapes with minimal intervention, was discussed. The addition of honey in the vinification process has been studied to improve the parameters of the pro-health properties of wine. Assays of antioxidant capacity, pH, colour intensity, total acidity, histamine, tyramine, tryptamine and phenylethylamine contents were carried out during the fermentation, maturation and storage processes. Moreover, the discussed above and selected oenological and quality parameters (organic acids, metals, total and free sulphur dioxide, alcohol content) of obtained wines were compared with commercial wines. Obtained results of allergenic compounds (SO2 and histamine) showed a significantly lower level for home-made wines. The presence of honey during the fermentation process significantly improved the antioxidant parameters, titratable acidity, and influenced the final product colour intensity and colour brilliance. The obtained data show that home-produced wine seems to be a valuable alternative to traditional commercial production due to the lack of chemical additives and potentially allergenic substances in the presence of compounds that enhance human health. Moreover, minimal intervention during fermentation, no filtering step, no chemical additives, processing aids and clarifying substances suggest that home-made wine can be considered natural.

Effect of blanching, acid type, and temperature on the extraction of anthocyanin from Tibouchina semidecandra flower

Extraction is the most common way to obtain anthocyanins from their natural matrices. During the extraction, the anthocyanin may degrade due to the heat and acidic solvent. The objectives of this research were to determine the best acidic aqueous solution and temperature to extract anthocyanin from Tibouchina semidecandra flower and to decide if the blanching process has a significant effect on the extracted anthocyanin. The T. semidecandra petals were separated into two groups: steam blanched for 6 mins and without blanching. Both were dried for 24 hrs at 45°C and powdered. The extract was prepared by macerating the powdered petal into pH 3 aqueous solutions made of three different acids (citric, malic, and hydrochloric acid, respectively) in a water bath shaker at various temperatures (30, 45, 60, and 75°C) for an hour. The extracts were then filtered, centrifuged, and analysed for their colour intensity, browning index, monomeric anthocyanin, polymeric anthocyanin, and total phenolic content. The best method to obtain the highest colour intensity, monomeric anthocyanin, total phenolic content, and lowest browning index was using steam-blanched dried petal, citric or malic acid as solvent and extraction temperature at 60°C. The total monomeric anthocyanin and phenolic content of the extract was 3.63±0.35 mg/g dried petal and 74.47±11.47 mg/g dried petal, respectively.

Image Segmentation Techniques with Machine Learning

Image segmentation is the fundamental step to analyze images and extract data from them. This paper concentrates on the idea behind the basic methods used. Image segmentation is the process of partitioning a digital image into multiple segments(i. e. sets of pixels). The goal of segmentation is to simplify or change the representation of an image into something that is more meaningful and easier to analyze. Segmentation is typically used to locate objects and boundaries(line, curve) in image. The Image segmentation is a set of segments that collectively cover the entire image. Each of pixels in a region are similar with respect to some characteristics colour, intensity or texture. The various segmentation techniques discussed in this paper.

Selection of Calabrian strains of Saccharomyces sensu stricto for red wines

Phenolic compounds provide important quality attributes to red wines interacting with the organoleptic impact of wines. Yeast mannoproteins can interact with grape phenolic compounds, responsible for colour and antioxidant activity of wines. The aim of this work was to perform oenological characterisation and specific selection of Calabrian strains of Saccharomyces sensu stricto. Among the considered traits, the aptitude of the yeast to preserve grape pigments and colour intensity was included. Among the best six yeast strains – Sc2731, Sc2742, Sc2756, Sc2773, Sc2774, and Sc2823 – strain Sc2742 exhibits the highest Folin–Ciocalteu index and strain Sc2774 the highest colour intensity. These two selected yeasts may be used as starter for the production of red wines in order to preserve grape pigments and colour intensity.

Extensive transcriptome changes underlying the fruit skin colour intensity variation in purple eggplant

Fruit skin colour intensity is one of the most important economic traits of purple eggplant. A wide diversity for fruit skin colour intensity exists in purple eggplant and the accumulation of anthocyanins and chlorophylls of fruit skin mainly affected colour intensity. However, limited information is available contributing to the molecular mechanisms underlying fruit skin colour intensity variation in purple eggplant. In the present study, variation of two purple eggplant advanced lines EP26 and EP28, with different fruit skin colour intensity was investigated. Higher anthocyanin contents and lower chlorophyll contents were observed in EP26 with deeper fruit skin colour intensity at two developmental stages. Comparative transcriptome analysis of EP26 and EP28 identified a total of 2218 differential expressed genes (DEGs) at two developmental stages. Kyoto Encyclopaedia of Genes and Genomes (KEGG) pathway enrichment analysis showed that these DEGs were mainly involved in flavonoid biosynthesis and photosynthesis. In addition, a total of 131 transcription factors including MYB, bHLH, WRKY, and NAC exhibited dynamic changes, which might be responsible for the variation of fruit pigments accumulation between EP26 and EP28. Taken together, these results expand our knowledge of molecular mechanisms underlying fruit skin colour intensity variation in eggplant, which allowing for improvement of fruit coloration in eggplant breeding.

Effect of Salt Content Reduction on Food Processing Technology

Higher salt intake is associated with the risk of cardiovascular and kidney diseases, hypertension and gastric cancer. Salt intake reduction represents an effective way to improve people’s health, either by the right choice of food or by a reduction of added salt. Salt substitutes are often used and also herb homogenates are treated by high pressure technology. Salt reduction significantly influences the shelf life, texture, pH, taste, and aroma of cheese. The composition of emulsifying salts or starter cultures must be modified to enact changes in microbial diversity, protease activity and the ripening process. The texture becomes softer and aroma atypical. In bakery products, a salt reduction of only 20–30% is acceptable. Water absorption, dough development, length and intensity of kneading and stability of dough are changed. Gluten development and its viscoelastic properties are affected. The salt reduction promotes yeast growth and CO2 production. Specific volume and crust colour intensity decreased, and the crumb porosity changed. In meat products, salt provides flavour, texture, and shelf life, and water activity increases. In this case, myofibrillar proteins’ solubility, water binding activity and colour intensity changes were found. The composition of curing nitrite salt mixtures and starter cultures must be modified.

INFLUENCE OF “COLD” DYEING TECHNOLOGY ON FABRIC CHARACTERISTICS

"The current work presents a comparative analysis of the colour fastness against repeated washing of cellulose-containing fabrics dyed by “cold” and classical technologies, using different types of active dyes, at various concentrations in the dye bath. Mathematical models have been proposed to describe the determined dependencies. The study uses Reakol dyes – a trademark of bifunctional active dyes manufactured by Khimtex (Kherson), which can be used for “cold” resource-saving dying technologies. The studied active dyes are characterized by a wide colour spectrum, good solubility, colour purity and high resistance of colours to wet treatments. The study has found that increasing the concentration of Reakol dyes in the dye bath, from 10 to 30 g/L, as a rule, had no significant influence on the colour fastness of fabrics to repeated washing. However, the colour intensity on the fibre significantly rose when increasing the dye concentration in the dye bath. It was determined that, when using the “cold” dyeing technology, sweeping changes in the general colour contrast and residual concentration of the dye on the fibre occurred after the first 5 washes. The changes in these indicators somewhat stabilized after the following 10-20 washes. However, a proportional relationship between the variation in the general colour contrast and a decrease in the dye colour intensity on the fibre after the corresponding number of washes of the studied fabrics was not detected. "

Comparative Evaluation of Treatment Outcome of Gingival Depigmentation by Surgical Scalpel, Laser and Cryosurgery Techniques for the Management of Gingival Hyperpigmentation – A Randomized Clinical Trial Conducted in the Institute of Swargiya Dadasaheb Kalmegh Smruti Dental College and Hospital, Hingna

BACKGROUND Aesthetic concerns have plagued humans for ages, but now modern technology and science have presented us with various options to treat these concerns. One such aspect is gingival depigmentation which as a dentist, we often come across. A randomized controlled clinical trial was conducted to compare and evaluate the techniques of gingival depigmentation for the management of gingival hyperpigmentation. METHODS A total of 45 patients with gingival pigmentation were randomly allocated into 3 groups: Surgical scalpel (N = 15), Cryosurgery (N = 15) and 810nm Diode Laser (N = 15). Melanin pigmentation index (MPI), visual analogue scale (VAS), wound healing index (WHI) and colour intensity index were evaluated for all the groups at baseline, immediate postoperative, 1 week, 1 and 3 months postoperatively. Statistical analysis was done for the data obtained to test the significance between the variables. P value < 0.05 was considered significant. RESULTS MPI scores from baseline to the postoperative intervals were effective in the management of gingival hyperpigmentation without any statistically significant difference. Faster healing was noted with surgical scalpel than cryosurgery. VAS scores were higher for the surgical scalpel group and lower for the other groups. The colour intensity index, an increase in the red colour value and decrease in the blue colour value was indicative of effectiveness of all the three techniques in the management of gingival hyperpigmentation. CONCLUSIONS It can be concluded that all the three techniques are effective in the management of gingival hyperpigmentation. KEY WORDS Gingival Hyperpigmentation, Aesthetic, Cryosurgery, Surgical Scalpel, Laser

Plant Byproducts as Part of Edible Coatings: A Case Study with Parsley, Grape and Blueberry Pomace

Studies dealing with the development of edible/biodegradable packaging have been gaining popularity since these commodities are marked as being ecofriendly, especially when byproducts are incorporated. Consequently, this study aimed at the development of chitosan-based coatings with plant byproducts. Their sensory properties, colour attributes, occurrence of cracks in microstructure and biodegradability were analysed. Coatings containing grape and blueberry pomace had statistically significantly (p < 0.05) higher levels of colour intensity. Coating samples were characterised by lower aroma intensity (3.46–4.77), relatively smooth surface (2.40–5.86), and low stickiness (2.11–3.14). In the overall hedonic evaluation, the samples containing parsley pomace in all concentrations and a sample containing 5% grape pomace achieved a statistically significantly (p < 0.05) better evaluation (5.76–5.93). The lowest values of the parameter ΔE2000 were recorded for the sample containing 5% parsley pomace (3.5); the highest was for the sample with 20% blueberry pomace (39.3). An analysis of the coating surface microstructure showed the presence of surface cracks at an 80 K magnification but the protective function of the edible coating was not disrupted by the added plant pomace. The produced samples can be considered to have a high biodegradability rate. The results of our experimentally produced coatings indicate their possible application on a commercial scale.

Effect of Kaolin/Defoliation Combined with Dry Ice on Lambrusco Red Wine Production to Constrain the Effects of Climate Change

Since viticulture is affected considerably by climate change, it is imperative to encourage research on newstrategies in order to constrain these critical effects on the composition of berries and the quality of wines.A multi-strategy approach composed of (i) kaolin application on foliage, (ii) late tree defoliation and (iii)cryomaceration of grapes with dry ice was evaluated in the production of Lambrusco Salamino wines.Physical, chemical and sensory analyses were carried out on the sample set, including the control wines.In general, cryomaceration with dry ice proved to be a winning choice to lower alcoholic strength (roughly5%). In addition, the wines showed an increase in anthocyanin content by approximately 17%, while thecontent of catechins, flavanols and hydroxycinnamic acids decreased. Consistent with the increase in theanthocyanin content, an increase in colour indices and sensory colour intensity scores was observed. As forthe aromatic profile, 2-phenylethanol showed an increase of approximately 18% in the treated wines while,in parallel, a lower content of C6 alcohols and volatile fatty acids was observed. The multiple adaptationstrategies put in place in the present study show an alternative way to mitigate the severe effects of climatechange on wine production, and to face changing consumer demands.