hue angle
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2022 ◽  
Vol 72 (4) ◽  
pp. e437
Author(s):  
Ş. S. Seçilmiş ◽  
D. Koçak Yanık ◽  
S. Fadıloğlu ◽  
F. Göğüş

The factors affecting the microwave bleaching of sunflower oil and the interaction between them were investigated and optimized by response surface methodology using a three-factor five-level central composite rotatable design. Microwave power, time and the amount of bleaching clay were selected as independent variables studied in the range of 70-120 W, 2-15 min, and 0.01-0.5%. The dependent variables that measure the bleaching efficiency and oil quality were evaluated as hue angle, chroma and totox value. Optimization was carried out by minimizing totox and chroma and maximizing hue angle. Hue angle, chroma and totox were found as 96.91, 37.66 and 23.31 under optimal conditions. Optimal microwave bleaching was successfully performed by using less bleaching clay (0.4%) and a shorter time (8 min) compared to the current industrial application without any adverse effect on oil quality. Hence, microwave bleaching is thought to be an alternative method for the bleaching of edible oils.


Minerals ◽  
2021 ◽  
Vol 12 (1) ◽  
pp. 38
Author(s):  
Zitong Zhao ◽  
Ying Guo

The CIECAM16 colour appearance model is currently a model with high prediction accuracy. It can solve the problem of predicting the influence of different observation conditions on the colour of gemstones. In this study, a computer vision system (CVS) was used to measure the colour of 59 bluish-green serpentinite samples, and the tristimulus values were input into the CIECAM16 forward model to calculate the colour appearance parameters of serpentinite under different surrounds, illuminances, and light sources. It was found that the darkening of the surround causes the lightness and brightness to increase. Pearson’s r of brightness and colourfulness with illuminance is 0.885 and 0.332, respectively, which predicts the Stevens and Hunt effects. When the light source changes from D65 to A, the calculated hue angle shifts to the complementary area of the A light source, which is contrary to the CVS measurement result. The D65 light source is more suitable for the colour presentation and classification of bluish-green serpentinite.


Molecules ◽  
2021 ◽  
Vol 27 (1) ◽  
pp. 57
Author(s):  
Teresa Cavaco ◽  
Ana Cristina Figueira ◽  
Raúl González-Domínguez ◽  
Ana Sayago ◽  
Ángeles Fernández-Recamales

The purpose of this work was to investigate the physicochemical changes occurring during the thermal-based production of água-mel, a traditional Portuguese honey-related food product. The refractive index, color parameters (hue angle, H°; chroma, C*), and the content of total reducing sugars, glucose, fructose, total brown pigments, and 5-hydroxymethylfurfural were monitored along the entire production process, and their evolution was kinetically modelled. Thermal processing caused a gradual decrease in sugars, which was accompanied by the formation of brown pigments and 5-hydroxymethylfurfural, increased concentration of soluble solids as evaluated through refractive index measurements, as well as the appearance of darker colors. In particular, a zero-order kinetic model could explain the changes in H° and reducing sugars, while the evolution of refractive index, brown pigments, 5-hydroxymethylfurfural, C*, fructose, and glucose were best fitted using a first-order kinetics model.


Author(s):  
Gertruida L. van Wyk ◽  
Louwrens C. Hoffman ◽  
Phillip E. Strydom ◽  
Lorinda Frylinck

Meat tenderness, water holding capacity (WHC) and colour attributes of six muscles (Longissimus thoracis et lumborum (LTL), Semimembranosus (SM), Biceps femoris (BF), Supraspinatus (SS), Infraspinatus (IS), Semitendinosus (ST)) from large frame Indigenous Veld Goats (IVG) and Boer Goats (BG) were studied. Weaner male Boer Goats (BG; n = 18; 10 bucks and 8 wethers) and large frame Indigenous Veld Goats (IVG; n = 19; 9 bucks and 10 wethers) were raised on hay and natural grass, and on a commercial pelleted diet to a live weight of 30 - 35 kg. All goats were slaughtered at a commercial abattoir and the dressed carcasses chilled at 4°C within 1-hour post-mortem. The muscles were dissected from both sides 24-hours post-mortem and aged for 1-day and 4-days. Variations in meat characteristics such as ultimate pH, WHC, percentage purge, myofibril fragment length, intramuscular fat, connective tissue characteristics, and Warner-Bratzler shear force. Bucks had higher L* and Hue-angle values, whereas wethers had increased a* and Chroma values. The muscle baseline-data will allow informed decisions to support muscle-specific marketing strategies, which may be used to improve consumer acceptability of chevon.


Processes ◽  
2021 ◽  
Vol 9 (11) ◽  
pp. 2038
Author(s):  
Thuy Thi Bich Tran ◽  
Boi Ngoc Vu ◽  
Md Saifullah ◽  
Minh Huu Nguyen ◽  
Penta Pristijono ◽  
...  

Edible films and coatings have currently received increasing interest because of their potential in food applications. This study examined the effect of incorporated essential oils and natural plant extracts on the characteristics of the composite seaweed hydrocolloid and gac pulp films. Films were prepared by a casting technique, followed by measurement of physical, optical, barrier, mechanical, and structural properties. The results showed that adding plant oils and extracts significantly affected the physical, optical, mechanical, and structural properties of the composite films. Incorporation of the essential oils resulted in a reduction in moisture content and opacity while increasing values for Hue angle and elongation at break of the composite films. Besides, incorporation of the plant extracts showed increases in thickness, opacity, ΔE, Chroma, and elongation at the break, while there is a decrease in the Hue angle values of the composite films. In conclusion, incorporating plant essential oils and extracts into composite seaweed hydrocolloid and gac pulp films can enhance film properties, which can potentially be applied in food products.


Author(s):  
I C F Maciel ◽  
J P Schweihofer ◽  
J I Fenton ◽  
J Hodbod ◽  
M G S McKendree ◽  
...  

Abstract A 2-yr study was conducted to evaluate the effects of beef genotypes and feeding systems on performance, carcass traits, meat quality, and sensory attributes. A 2×2 factorial experiment was used to randomly allocate 60 steers in year 1 (YR1) and 44 steers in year 2 (YR2). The two beef genotypes evaluated were Red Angus (RA), and RA x Akaushi (AK) crossbreed. The steers were allotted to two finishing feeding systems: grazing, a multi-species forage mixture (GRASS) and feedlot finishing, conventional total mixed ration (GRAIN). All steers were slaughtered on the same day, at 26 and 18 mo of age (GRASS and GRAIN, respectively), and carcass data were collected 48 h postmortem. Growth and slaughter characteristics were significantly impacted by the finishing system (P < 0.01), with the best results presented by GRAIN. Beef genotype affected dressing percent (P < 0.01), ribeye area (P = 0.04), and marbling score (P = 0.01). The AK steers had a tendency (P = 0.09) for lower total gain; however, carcass quality scores were greater compared to RA. There was a genotype by system interaction for USDA yield grade (P < 0.01), where it was lower in GRASS compared to GRAIN in both genotypes, and no difference was observed between the two genotypes for any GRASS or GRAIN systems. There was no difference in meat quality or sensory attributes (P > 0.10) between the two genotypes, except that steaks from AK tended to be juicier than RA (P = 0.06). Thawing loss and color variables were impacted by the finishing system (P < 0.01). L* (lightness) and hue angle presented greater values while a* (redness), b* (yellowness), and chroma presented lower values in GRAIN compared to GRASS. Sensory attributes were scored better in GRAIN than GRASS beef (P < 0.01). There was a genotype by system interaction for flavor (P = 0.02), where beef from RA had a lower flavor rating in GRASS than in GRAIN, and no difference was observed for AK. Within each system, no difference was observed for flavor between RA and AK. Beef from steers in GRASS had greater (P < 0.01) WBSF than those from GRAIN. These results indicate that steers from GRAIN had superior performance and carcass merit and that AK enhanced these traits to a greater degree compared to RA. Furthermore, the beef finishing system had a marked impact on the steaks’ sensory attributes and consumer acceptability. The favorable results for texture and juiciness in GRAIN, which likely impacted overall acceptability, may be related to high marbling.


Coatings ◽  
2021 ◽  
Vol 11 (11) ◽  
pp. 1383
Author(s):  
Dana Yaseen ◽  
Mohammed Sabbah ◽  
Asmaa Al-Asmar ◽  
Mohammad Altamimi ◽  
Michela Famiglietti ◽  
...  

The main aim of this work is to improve the functionality of Nigella sativa protein concentrate (NSPC) films by using grape juice (GJ). The film’s mechanical, antioxidant, and antimicrobial activities were evaluated. The obtained results showed, for the first time, that GJ at concentrations of 2%–10% (v/v) are able to act as plasticizer for the NSPC films with promising film properties. The results showed that the tensile strength and Young’s modulus of NSPC films were reduced significantly when the GJ increased. However, the NSPC films prepared with 6% GJ observed a higher elongation at break compared with other films. Moreover, the obtained films showed very interesting and promising results for their antioxidant and antimicrobial properties compared with the control films. The sweet cherries wrapped with NSPC film showed that the TSS (Brix) was significantly lower compared to the control, after 10 days of storage. However, the titratable acidity, pH value, and L* of all cherries, either wrapped or not, was not significantly different in all storage times. On the other hand, hue angle was significantly lower after 10 days of storage at −18 °C compared with control films. GJ has a multi-functional effect for protein-based films as plasticizer, antioxidant, and antimicrobial function.


2021 ◽  
Vol 8 (1) ◽  
Author(s):  
Xiaoning Luo ◽  
Daoyang Sun ◽  
Shu Wang ◽  
Sha Luo ◽  
Yaqi Fu ◽  
...  

AbstractTree peony (Paeonia suffruticosa Andr.) is a popular ornamental plant in China due to its showy and colorful flowers. However, yellow-colored flowers are rare in both wild species and domesticated cultivars. The molecular mechanisms underlying yellow pigmentation remain poorly understood. Here, petal tissues of two tree peony cultivars, “High Noon” (yellow flowers) and “Roufurong” (purple–red flowers), were sampled at five developmental stages (S1–S5) from early flower buds to full blooms. Five petal color indices (brightness, redness, yellowness, chroma, and hue angle) and the contents of ten different flavonoids were determined. Compared to “Roufurong,” which accumulated abundant anthocyanins at S3–S5, the yellow-colored “High Noon” displayed relatively higher contents of tetrahydroxychalcone (THC), flavones, and flavonols but no anthocyanin production. The contents of THC, flavones, and flavonols in “High Noon” peaked at S3 and dropped gradually as the flower bloomed, consistent with the color index patterns. Furthermore, RNA-seq analyses at S3 showed that structural genes such as PsC4Hs, PsDFRs, and PsUFGTs in the flavonoid biosynthesis pathway were downregulated in “High Noon,” whereas most PsFLSs, PsF3Hs, and PsF3’Hs were upregulated. Five transcription factor (TF) genes related to flavonoid biosynthesis were also upregulated in “High Noon.” One of these TFs, PsMYB111, was overexpressed in tobacco, which led to increased flavonols but decreased anthocyanins. Dual-luciferase assays further confirmed that PsMYB111 upregulated PsFLS. These results improve our understanding of yellow pigmentation in tree peony and provide a guide for future molecular-assisted breeding experiments in tree peony with novel flower colors.


Horticulturae ◽  
2021 ◽  
Vol 7 (10) ◽  
pp. 400
Author(s):  
Saša Gačnik ◽  
Robert Veberič ◽  
Metka Hudina ◽  
Darinka Koron ◽  
Maja Mikulič-Petkovšek

This study evaluated the effect of preharvest treatments with salicylates (salicylic acid (SA), methyl salicylic acid (MeSA) and acetyl salicylic acid (ASA)) on fruit quality parameters and primary and secondary metabolites during ripening at five sampling dates. The results showed that salicylates affect overall fruit quality, and some very desirable and important properties of strawberry fruits were acquired by the treatments, such as a deeper red colour (decreased hue angle), delayed ripening process with maintenance of higher fruit firmness, and higher sugar and ascorbic acid content. HPLC-MS analysis of the phenolic contents showed at almost all sampling dates that treatment with salicylates increased the content of some phenolic groups, the contents of the hydroxycinnamic acids (SA: up to 18%; MeSA: up to 13% increase), flavanols (SA: up to 27%, MeSA: up to 36% and ASA: up to 24% increase), anthocyanins (SA: up to 51%, MeSA: up to 33% and ASA: up to 28% increase) and also flavonol glycosides such as flavones. Total phenolics in fruits also increased-up to 27% with SA and up to 28% with MeSA. In general, better fruit quality and higher metabolite content were obtained with SA.


Processes ◽  
2021 ◽  
Vol 9 (10) ◽  
pp. 1804
Author(s):  
John Ndisya ◽  
Ayub Gitau ◽  
Duncan Mbuge ◽  
Arman Arefi ◽  
Liliana Bădulescu ◽  
...  

In this study, hyperspectral imaging (HSI) and chemometrics were implemented to develop prediction models for moisture, colour, chemical and structural attributes of purple-speckled cocoyam slices subjected to hot-air drying. Since HSI systems are costly and computationally demanding, the selection of a narrow band of wavelengths can enable the utilisation of simpler multispectral systems. In this study, 19 optimal wavelengths in the spectral range 400–1700 nm were selected using PLS-BETA and PLS-VIP feature selection methods. Prediction models for the studied quality attributes were developed from the 19 wavelengths. Excellent prediction performance (RMSEP < 2.0, r2P > 0.90, RPDP > 3.5) was obtained for MC, RR, VS and aw. Good prediction performance (RMSEP < 8.0, r2P = 0.70–0.90, RPDP > 2.0) was obtained for PC, BI, CIELAB b*, chroma, TFC, TAA and hue angle. Additionally, PPA and WI were also predicted successfully. An assessment of the agreement between predictions from the non-invasive hyperspectral imaging technique and experimental results from the routine laboratory methods established the potential of the HSI technique to replace or be used interchangeably with laboratory measurements. Additionally, a comparison of full-spectrum model results and the reduced models demonstrated the potential replacement of HSI with simpler imaging systems.


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