Using Secondary Fish Raw Materials to Produce Gerodietic Food Products

Elderly people frequently experience a decrease in body weight, associated primarily with a decrease in protein intake, for a variety of reasons, including social factors. In this regard, the consumption of liquid food rations enriched with watersoluble protein hydrolysates is the simplest solution to the problem of providing people with sufficient protein intake. Development of methods for the manufacture of fish and cereal-based products is promising due to the possibility to simulate the composition of a certain nutritional compound for functional consumption by various population groups. Our task was to substantiate the parameters and components for creating a product for gerodietic use. The development of the technology included the following stages: preparation of ingredients, such as cereal filler, by-products from herring cutting, natural food coloring, vegetable oil, table salt and water; their mixing; heat treatment; cooling and packaging. The finished product has a light orange color, characteristic of natural pollock roe, and a pleasant fishy smell; the ”fish eggs” are easily separated from each other. New types of gerodietic products make it possible to increase the nutritional and biological value of the diet of the elderly, as well as to inhibit the development of age-related pathological changes. Keywords: Secondary Raw Materials, Functional Foods, Gerodietic Food Products

Chemical redox-induced chiroptical switching of supramolecular assemblies of viologens

Chiral assemblies of viologen-modified glutamide derivatives exhibit a unique orange-color and CD signals by CT complexes of viologen groups and electro-responsive chiroptical switching behaviors in the visible region in water.

Monolithically integrated green-to-orange color InGaN-based nanocolumn photonic crystal LEDs with directional radiation beam profiles

In this study, the monolithic integration of LEDs with different emission colors (wavelengths of 543, 573, and 597 nm) with the directional radiation profiles was demonstrated. InGaN/GaN nanocolumn arrays ordered in a triangular lattice were prepared side by side, changing the diameter of the n-GaN nanocolumn (Dn-GaN). The periodic arrangement of the nanocolumns led to the photonic crystal (PC) effect. The photonic band edge wavelength (λB) and the InGaN bandgap were controlled by the Dn-GaN. By controlling λB closely at the bandgap wavelength, the PC effect provided directional beam radiation from the LEDs with radiation angles of approximately ±30°

Assessment of Food Sources and the Intake of the Colourless Carotenoids Phytoene and Phytofluene in Spain

Phytoene (PT) and phytofluene (PTF), colorless carotenoids, have largely been ignored in food science studies, food technology, and nutrition. However, they are present in commonly consumed foods and may have health-promotion effects and possible uses as cosmetics. The goal of this study is to assess the most important food sources of PT and PTF and their dietary intakes in a representative sample of the adult Spanish population. A total of 62 food samples were analyzed (58 fruit and vegetables; seven items with different varieties/color) and carotenoid data of four foods (three fruits and one processed food) were compiled. PT concentration was higher than that of PTF in all the foods analyzed. The highest PT content was found in carrot, apricot, commercial tomato juice, and orange (7.3, 2.8, 2.0, and 1.1 mg/100 g, respectively). The highest PTF level was detected in carrots, commercial tomato sauce and canned tomato, apricot, and orange juice (1.7, 1.2, 1.0, 0.6, and 0.04 mg/100 g, respectively). The daily intakes of PT and PTF were 1.89 and 0.47 mg/person/day, respectively. The major contributors to the dietary intake of PT (98%) and PTF (73%) were: carrot, tomato, orange/orange juice, apricot, and watermelon. PT and PTF are mainly supplied by vegetables (81% and 69%, respectively). Considering the color of the edible part of the foods analyzed (fruit, vegetables, sauces, and beverages), the major contributor to the daily intake of PT and PTF (about 98%) were of red/orange color.

Tunable luminescence and cytotoxicity of Samarium-doped calcium–strontium–hydroxyapatite for cell imaging

Samarium (Sm)-doped calcium–strontium–hydroxyapatite (Ca–Sr–HA:Sm) materials were designed and prepared, and the influence of Sr-introduction on the structure, photoluminescence (PL) and cytotoxicity of samples was revealed. The Sr-doping deduces the shift of some diffraction peaks to smaller angles and enlarges the particle size of samples. The typical red– orange emissions and corresponding luminescence quenching of Sm[Formula: see text] were observed, and the optimal luminescence performance appeared when [Formula: see text](Sr) = 7(Sr/Ca = 7/3) and quenching concentration closes to [Formula: see text](Sm) = 0.8 mol.%. The non-radiative transitions and energy transfers due to the dipole–dipole interactions between ions with different symmetry are essential to the luminescence and quenching of Sm[Formula: see text]. Furthermore, the viability values of human HepG2 cells are calculated larger than 90%, and the red–orange color emission was observed when the particles are incubated with cells.

On the Effect of Microwave Heating on Quality Characteristics and Functional Properties of Persimmon Juice and Its Residue

In this study, it was investigated whether integration of microwave-heating into the pretreatment step of persimmon juice processing allows the concomitant production of both functional juice and added-value solid residue from the Diospyros Kaki “Jiro” cultivar. In this direction, persimmon pulp was treated under three different microwave-heating conditions (0.7, 4.2, and 8.4 kJ/g) prior to enzymatic maceration and compared to the non-heated material. Irrespective of microwave energy employed, the proposed hybrid treatment was highly efficient in terms of juice yield (70% w/w). The mildest heating conditions resulted in juice and residue that were both of inferior quality. Intensification of the microwave energy reduced the microbial load of the juice up to 2-log without compromising the content in total soluble solids, sugars, and L-ascorbic acid. Under the most drastic conditions, the juice was enriched in gallic acid, polyphenols, and potent DPPH scavengers, but its orange color faded and was more acidic. In parallel, the solid juice residue retained pro-vitamin A carotenoids (~278 µg retinol activity equivalents) and low-methoxy pectin (9 g/100 g DW). Overall, our findings can assist the efforts of the local juice processing industry to utilize persimmon fruits through energy-efficient technologies in a sustainable approach.

THE GENUS PYCNOPORUS IN INDONESIA

The genus Pycnoporus is a member of Phylum Basidiomycota. This fungus is one of polypore genera that is easily recognized from the orange color of the fruiting body and it likely has high morphological features. Currently, there are 207 number fungal specimens kept in Herbarium Bogoriense (BO) under the genus Pycnoporus, and they were identified as P. sa-nguineus (L.) Murrill, P. cinnabarinus (Jacq.) P. Karst., and Pycnoporus sp. To ensure that those species name of the Pycnoporus collections is correct, thus this study was carried out. Re-identification process on the fungal collections was done based on macro-micromorphological features of all Pycnoporus specimens. This study revealed that species Pycnoporus collections stored in BO represent 2 species: P.sanguineus (L.) Murrill and P. puniceus (Fr.) Ryvarden. In addition, some specimens under the name P. cinnabarinus should be validated as P. puniceus. This information will be very useful for fungal taxonomists, non-taxonomists, and people who work on Pycnoporus species from Indonesia.

Novel Orange Color Pigments Based on La3LiMnO7

La3LiMn1−xTixO7 (0 ≤ x ≤ 0.05) samples were synthesized by a solid-state reaction method, and a single-phase form was observed for the samples in the range of x ≤ 0.03. Crystal structure, optical properties, and color of the La3LiMn1−xTixO7 (0 ≤ x ≤ 0.03) samples were characterized. Strong optical absorption was observed at a wavelength between 400 and 550 nm, and a shoulder absorption peak also appeared around 690 nm in all samples; orange colors were also exhibited. Among the samples synthesized, the most brilliant orange color was obtained at La3LiMn0.97Ti0.03O7. The redness (a*) and yellowness (b*) values of this pigment were higher than those of the commercially available orange pigments. Therefore, the orange color of this pigment is brighter than those of the commercial products. Since the La3LiMn0.97Ti0.03O pigment is composed of non-toxic elements, it could be a new environmentally friendly inorganic orange pigment.

The Main Disease and its Attacks in the Generative Phase of Maize (Zea Mays L) in the Freshwater Swamps of South Sumatra

In South Sumatra, the ​​freshwater swamps is 157,846 hectares, with this wide freshwater swamps, it can be used for crops food cultivation, one of which is maize. The purpose of this study was to provide information on the identification and attack of maize disease in freshwater swamps of South Sumatra. The research method was purposive sampling. The results of the study identification that the symptoms of maize leaf rust attack, seen from the physiology of maize leaves, were the lumps or pustules of orange color such as rust and the symptoms of maize leaf blight seen from the physiology of maize leaves, were small oval brownish lines like burning leaves. The leaf rust disease had an attack rate of 90% and the maize leaf blight reached 98%. Based on the results of this study, the main disease of maize attacking in the generative phase was the leaf rust (Puccinia polysora) and maize leaf blight (Bipolaris maydis).