Effects of boiling water treatment on the physical properties of Quercus variabilis virgin cork grown in Korea.

The effects of boiling water treatment on the physical properties of Quercus variabilis virgin cork (Qv VC) were examined and compared with those of Quercus suber reproduction cork (Qs RC). The water treatment was conducted at 100 °C for 1 h. Qv VC showed a significantly higher dimensional change in the three directions and lower weight loss than Qs RC by boiling water treatment. Untreated and boiled Qv VC showed higher density, air-dried moisture content, red/green (a*) and yellow/blue (b*) chromaticity, overall color change, shrinkage in all three directions, moisture adsorption on the entire surface, and swelling per 1% moisture content than untreated and boiled Qs RC. However, the lightness (L*) and water absorption on each surface were higher for Qs RC than for Qv VC. Moisture adsorption on each surface was comparable before and after heat treatment for both species. After boiling water treatment, the air-dried moisture content, dimensions, volume shrinkage, water absorption, and moisture adsorption on each surface and the entire surface increased, whereas L*, a*, b*, and swelling per 1% moisture content decreased. The results of the present study could be useful for further utilization of Qv cork growing in Korea.

Supraparticles with a Mechanically Triggerable Color-Change-Effect to Equip Coatings with the Ability to Report Damage.

Small scratches and abrasion cause damage to packaging coatings. Albeit often invisible to the human eye, such small defects in the coating may ultimately have a strong negative impact on the whole system. For instance, gases may penetrate the coating and consequently the package barrier, thus leading to the degradation of sensitive goods. Herein, the indicators of mechanical damage in the form of particles are reported, which can readily be integrated into coatings. Shear stress-induced damage is indicated by the particles via a color change. The particles are designed as core-shell supraparticles. The supraparticle core is based on rhodamine B dye-doped silica nanoparticles, whereas the shell is made of alumina nanoparticles. The alumina surface is functionalized with a monolayer of a perylene dye. The resulting core-shell supraparticle system thus contains two colors, one in the core and one in the shell part of the architecture. Mechanical damage of this structure exposes the core from the shell, resulting in a color change. With particles integrated into a coating lacquer, mechanical damage of a coating can be monitored via a color change and even be related to the degree of oxygen penetration in a damaged coating.

Potential Residual Contaminants in Edible Bird's Nest.

Edible bird's nest (EBN) is recognized as a nourishing food among Chinese people. The efficacy of EBN was stated in the records of traditional Chinese medicine and its activities have been reported in many researches. Malaysia is the second largest exporter of EBNs in the world, after Indonesia. For many years, EBN trade to China was not regulated until August 2011, when a safety alert was triggered for the consumption of EBNs. China banned the import of EBNs from Malaysia and Indonesia due to high level of nitrite. Since then, the Malaysia government has formulated Malaysia Standards for swiftlet farming (MS 2273:2012), edible bird's nest processing plant design and management (MS 2333:2010), and edible bird's nest product quality (MS 2334:2011) to enable the industry to meet the specified standards for the export to China. On the other hand, Indonesia's EBN industry formulated a standard operating procedure (SOP) for exportation to China. Both countries can export EBNs to China by complying with the standards and SOPs. EBN contaminants may include but not limited to nitrite, heavy metals, excessive minerals, fungi, bacteria, and mites. The possible source of contaminants may come from the swiftlet farms and the swiftlets or introduced during processing, storage, and transportation of EBNs, or adulterants. Swiftlet house design and management, and EBN processing affect the bird's nest color. Degradation of its optical quality has an impact on the selling price, and color changes are tied together with nitrite level. In this review, the current and future prospects of EBNs in Malaysia and Indonesia in terms of their quality, and the research on the contaminants and their effects on EBN color changes are discussed.

Degradation of anthocyanins and polymeric color formation during heat treatment of purple sweet potato extract at different pH.

Purple sweet potato anthocyanins are common natural pigments widely used in food industry, while they are often thermally processed in application. Degradation of anthocyanins, formation of polymers and color changes of purple sweet potato extract (PSPE) were investigated at 90 °C in the range of pH 3.0-pH 7.0. Data analysis indicated a first-order reaction for anthocyanins degradation in solutions with pH 3.0, 5.0 and 7.0 have half-lives of 10.27, 12.42 and 4.66 h, respectively. The polymeric color formation followed zero-order kinetics, progressively increasing with pH values. The color of PSPE were changed with heating time and pH value through visual observation and colorimetric characterization. Analysis by UV-Vis spectrophotometry and HPLC indicated that anthocyanins in solution with pH 3.0 changed from monomeric anthocyanin into new polymers during heat treatment. Degradation of anthocyanins was accompanied by an increase in polymeric color index, due to the formation of melanoidin pigments and condensation reactions.

A Comparison Study of Frying Conditions on Furan Formation in 3 Potato Varieties.

Furan, a typical food contaminant formed by heating process, is classified as a possible carcinogen to humans. Many factors lead to the formation of furan in food processing. In our present study, 3 potato varieties, white potato, sweet potato, and purple potato were selected to investigate the effect of thermal processing temperature and time on furan formation. The results showed that the formation of furan was highly correlated with frying temperature and time. Among the 3 potato varieties, sweet potato resulted in the highest furan concentration when fried at 200 °C for 5 min. In addition, the frying temperature and time also influenced the water activity and the color of the 3 kinds of potato slices, which had significant correlation with the formation of furan. Furan concentration decreased along with the increasing of water activity in the 3 potato varieties and the changes presented regression relationships. Meanwhile, there was an inverse correlation between furan content and color changes in the 3 potato varieties. The level of furan decreased as total color changes (ΔE) increased and the changes also presented regression relationships. These results could be used to estimate the possibility of furan formation in the 3 varieties of potato slices systems.

Evaluation of staining and color changes of a resin infiltration system.

OBJECTIVE: To analyze the staining and color changes of a resin infiltrant system used for management of white spot lesions (WSLs). MATERIALS AND METHODS: WSLs were artificially created on left buccal halves of 48 extracted human teeth. These sites were then treated with resin infiltration (RI) while the right halves of the teeth remained as nonresin (NRI) areas. Six groups were formed (n = 8 teeth/group) and were exposed to the following: red wine, coffee, orange juice, combined staining agents, accelerated aging, and distilled water for 1 week. The teeth were then polished with a prophy cup and polishing paste. Color properties were assessed using a spectrophotometer at baseline (T0), after each exposure (T1), and after polishing (T2). Color difference (ΔE*) was calculated between each time point for both halves of the teeth (RI and NRI). Data were analyzed with a two-way analysis of variance with presence of resin infiltration and staining agents as the main effects for each time point pair. Multiple comparisons were made with a Bonferroni post hoc test. The level of significance was set at P < .05. RESULTS: The red wine and combined staining agent groups caused the greatest color change between all intervals (P < .05). Significant interactions were recorded between resin infiltration application and staining agents at all time periods (P < .05). The presence of resin infiltration as a main effect did not affect color change between T0 and T2 (P > .05). CONCLUSIONS: RI areas showed higher staining susceptibility than did NRI areas. However, prophylaxis had a strong effect on reversing the discoloration of both RI and NRI areas.

Image analysis and green tea color change kinetics during thin-layer drying.

This study was conducted to investigate the effect of air temperature and air flow velocity on kinetics of color parameter changes during hot-air drying of green tea, to obtain the best model for hot-air drying of green tea, to apply a computer vision system and to study the color changes during drying. In the proposed computer vision system system, at first RGB values of the images were converted into XYZ values and then to Commission International d'Eclairage L*a*b* color coordinates. The obtained color parameters of L*, a* and b* were calibrated with Hunter-Lab colorimeter. These values were also used for calculation of the color difference, chroma, hue angle and browning index. The values of L* and b* decreased, while the values of a* and color difference (ΔE*ab ) increased during hot-air drying. Drying data were fitted to three kinetic models. Zero, first-order and fractional conversion models were utilized to describe the color changes of green tea. The suitability of fitness was determined using the coefficient of determination (R (2)) and root-mean-square error. Results showed that the fraction conversion model had more acceptable fitness than the other two models in most of color parameters.