Evaluation of Colour Changes in Nanocomposite-Based Bulk-Fill and Universal Composite Using Different Polishing Systems.

PURPOSE: Resins composites are widely used in modern dentistry because of their aesthetic and physical properties. However, discoloration of anterior tooth restorations is a common complaint. Understanding the factors affecting the colour stability of resin composites can lead to longer-lasting repairs. This study aimed to evaluate and compare the colour changes of nanocomposite-based bulk-fill and universal resin composites after immersion in coffee using various polishing systems. MATERIALS AND METHODS: A total of 160 samples were prepared using four different composite groups, with 40 pieces for each combined group. Based on the finishing procedure, the samples were divided into four subgroups for each composite group. Three different polishing procedures were applied to the samples according to the manufacturer's instructions. The control group was not subjected to any treatment. Initial colour measurements were performed using a VITA Easyshade V spectrophotometer. After the initial measurements, the samples were immersed in a Nescafe coffee solution for seven days, followed by colour measurements. Data were analysed using the Kolmogorov-Smirnov test and two-way analysis of variance. Tukey's honest significant difference (HSD) test was used to determine differences between subgroups. RESULTS: The results indicate that bulk-fill resins exhibit more discolouration than universal composites; however, this difference was not statistically significant. The resin group with the smallest discolouration was Ceram X, and the most effective polishing method was Twist polishing. CONCLUSION: Final surface polishing significantly reduced the composites' discolouration. These findings support the selection of appropriate materials and polishing techniques to achieve aesthetic outcomes and colour stability in dental restorations.

Investigating biological mechanisms of colour changes in sustainable food systems: The role of Starmerella bacillaris in white wine colouration using a combination of genomic and biostatistics strategies.

This study explores the biological mechanisms behind colour changes in white wine fermentation using different strains of Starmerella bacillaris. We combined food engineering, genomics, machine learning, and physicochemical analyses to examine interactions between S. bacillaris and Saccharomyces cerevisiae. Significant differences in total polyphenol content were observed, with S. bacillaris fermentation yielding 6 % higher polyphenol content compared to S. cerevisiae EC1118. Genomic analysis identified 12 genes in S. bacillaris with high variant counts that could impact phenotypic properties related to wine color. Notably, SNP analysis revealed numerous missense and synonymous variants, as well as stop-gained and start-lost variants between PAS13 and FRI751, suggesting changes in metabolic pathways affecting pigment production. Besides that, high upstream gene variants in SSK1 and HIP1R indicated potential regulatory changes influencing gene expression. Fermentation trials revealed FRI751 consistently showed high antioxidant activity and polyphenol content (Total Polyphenol: 299.33 ± 3.51 mg GAE/L, DPPH: 1.09 ± 0.01 mmol TE/L, FRAP: 0.95 ± 0.02 mmol TE/L). PAS13 exhibited a balanced profile, while EC1118 had lower values, indicating moderate antioxidant activity. The Weibull model effectively captured nitrogen consumption dynamics, with EC1118 serving as a reliable benchmark. The scale parameter delta for EC1118 was 23.04 ± 2.63, indicating moderate variability in event times. These findings highlight S. bacillaris as a valuable component in sustainable winemaking, offering an alternative to chemical additives for maintaining wine quality and enhancing colours profiles. This study provides insights into the biotechnological and fermented food systems applications of yeast strains in improving food sustainability and supply chain, opening new avenues in food engineering and microbiology.

Assessing the impact of temperature, pH, light and chemical oxidation on fucoxanthin colour changes, antioxidant activity and the resulting metabolites.

BACKGROUND: The present study evaluated the effects of temperature, pH, light and chemical oxidation on fucoxanthin changes in terms of colour, antioxidant activity and metabolomic profile. Additionally, the correlation between antioxidant activity and identified metabolites was analysed. RESULTS: It was found that colour change was significantly reduced at elevated heat (100 °C, *∆E = 0.81 ± 0.05), reduced pH (pH 3, *∆E = 0.59 ± 0.04) and length of light exposure (*∆E = 3.16 ± 0.04). Antioxidant activity decreased under all treatments. Among the temperatures tested, fucoxanthin exhibited the highest activity at 60 °C, ranging from 0.92 to 3.04 mg Trolox equivalents (TE) g-1. Significant activity reductions (P < 0.05) were observed as a result of pH changes in the 2,2-diphenyl-1-picrylhydrazyl and ß-carotene bleaching assays. Exposure to light 2: warm white lamp for 120 h significantly reduced antioxidant activity (0.01 to 1.70 mg TE g-1). Chemical oxidation also led to reduced activity, ranging from 0.18 to 0.29 mg TE g-1. Multivariate data analysis revealed distinct profiles for temperature, pH, light and chemical oxidation treatments. Liquid chromatography-tandem mass spectrometry (LC-MS/MS)-based metabolomics analysis identified 10 metabolites, and significant correlations (P < 0.05) indicate that these metabolites contributed to the samples' antioxidant activities. CONCLUSION: In conclusion, fucoxanthin tolerates well at 60 °C, within pH range 3-9, and within 8 h of light exposure, as indicated by its consistent antioxidant activity and minimal colour change. Each treatment resulted in distinct metabolite concentrations, as shown by LC-MS/MS-based metabolomics analysis. Further research into these metabolites could advance the understanding of their roles and aid in optimising processing conditions to favour beneficial metabolites. © 2024 The Author(s). Journal of the Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.

Assessment of changes in enamel colour following fixed orthodontic therapy using an advanced spectrophotometer: An in vivo study.

BACKGROUND: Any manipulation of the surface of natural teeth may result in a variation of their colour. The fixed orthodontic treatment (FOT) is one such procedure which alters the enamel surface during the procedure. OBJECTIVE: To clinically evaluate the colour changes in teeth associated with comprehensive FOT (to compare the changes in test and control groups) and to determine the relationship of age and gender on enamel colour due to FOT by using an advanced spectrophotometer. METHODS: The selection of sixty patients for the study was done randomly and among these thirty patients who underwent the FOT as the case group, the other thirty patients who did not need FOT, were the control group. The recordings of spectrophotometric data were done in a standardized manner for all patients in the labial circular region of every anterior tooth, following debonding and cleaning operations, and before bracket bonding. The Commission Internationale de l'Eclairage's L*, a*, and b* (lightness, red/green, and blue/yellow) tooth-type characteristics were used to measure color, and the associated color differences (DE) between the groups were computed. One-way ANOVA (a < 0.05) and the paired t-test were used to evaluate any changes in these color characteristics. RESULTS: Fixed orthodontic treatment is associated with changes in colour parameters. L* values decreased (P< 0.001), while a* and b* values increased (P< 0.001) at the end of treatment. All measured tooth types showed significant colour change (DE); their mean differences ranged from 1.64 to 2.96 DE units. CONCLUSIONS: Fixed orthodontics can change the natural colour of teeth. The CIE colour parameters L*, a*, and b* of natural teeth showed statistically significant differences after debonding the orthodontic appliances. The L* values decreased making the teeth look darker. The adolescent and male patients had more tooth colour changes than the adult and female groups.

Influence of Different Previous Frozen Holding Periods on the Canned Fish Quality.

The combined effects of thermal processing (i.e., sterilisation treatment) and the prior frozen storage time (3 or 6 months at -18 °C) on the quality loss in canned Atlantic horse mackerel (Trachurus trachurus) were determined. Thus, the sterilisation step led to a remarkable (p < 0.05) formation in the canned fish muscle of fluorescent compounds, free fatty acids (FFAs), and trimethylamine and an increase in the L* and b* colour parameters; meanwhile, a decrease (p < 0.05) in the total ω3 FA/total ω6 FA ratio and the a* colour value were detected. The prior frozen storage period led to an increased (p < 0.05) lipid oxidation (peroxide, thiobarbituric acid reactive substance, and fluorescent compound formation) and hydrolysis (FFA formation) development and to increased L* and b* colour values in the corresponding canned samples; additionally, a lower (p < 0.05) polyene index and phospholipid content were observed in canned fish previously subjected to frozen storage. In most indices, physico-chemical changes related to quality loss were found to be higher if the previous storage period was increased. According to the marked effects of the sterilisation step and the prior frozen storage period, the optimisation of such processing conditions is recommended to maximise the quality of canned horse mackerel.

Colour Parameters and Changes of Tea-Stained Resin Composite Exposed to Whitening Pen (In Vitro Study).

BACKGROUND: One of the crucial factors influencing the longevity of anterior aesthetic dental restorations is the colour stability of resin composites. Bleaching and whitening have become popular methods for enhancing dental aesthetics. Home whitening techniques, such as special pens, are widely available commercially. This in vitro study aimed to determine the efficiency of a whitening pen in removing tea stains from resin composite by measuring colour differences (ΔE00). Additionally, the study aimed to evaluate the variations in colour parameters measured by extra-oral and intra-oral spectrophotometers. METHODS: A total of 45 disc-shaped resin composite specimens were randomly divided into three groups; Group 1: stored in artificial saliva (control), Group 2: stored in artificial saliva followed by a whitening pen application, and Group 3: stored in tea followed by a whitening pen application. Colour measurements were taken three times for each specimen using two spectrophotometers (extra-oral and intra-oral devices); T1: before storage (baseline), T2: after storage in artificial saliva or tea for 6 days; and T3: after one week of whitening pen application in groups 2 and 3. The data were statistically analyzed using one-way ANOVA followed by the Tukey post hoc test (p ≤ 0.05). The independent sample t-test was also employed. The equation of CIEDE2000 (ΔE00) was used to calculate the colour difference between the dry, as-prepared specimens (baseline), and those after storage or bleaching. The colour changes exceeding the acceptability threshold (∆E00 = 1.8) were considered unacceptable. RESULTS: After whitening, the colour of the specimens stored in brewed tea (Group 3) remained unacceptable, as indicated by both the extra-oral and intra-oral spectrophotometers (ΔE00 = 4 and 2.9, respectively). Groups 1 and 2 exhibited lower ΔE00 values than Group 3 (p = 0.01 *). No significant difference was observed between Group 1 (stored in artificial saliva) and Group 2 (stored in artificial saliva and then bleached) (p = 0.3). Significant differences were consistently observed between the data obtained from the extra-oral spectrophotometer and the intra-oral one. CONCLUSIONS: The whitening pen proved ineffective in removing tea stains from resin composites. Although significant differences were found between the values obtained by the two spectrophotometers (extra-oral and intra-oral), both devices confirmed the unacceptable colour of the tea-stained resin composites after whitening.

Evaluation of ultrasonication and carbonation-ultrasonication assisted convective drying techniques for enhancing the drying rates and quality parameters of ripe and raw banana (Musa) peel.

Raw and ripe banana (Musa Cavendish) peel slices were dried by application of ultrasonication (U) and carbonation-ultrasonication (CU) as pre-treatments for tray drying (T) at 60 °C. Lesser drying time and higher diffusivity was noticed in CU + T dried samples followed by U + T and T dried samples. Model 'Wang and Singh' was identified as the excellently fitting model to experimental data. SEM images of dried samples revealed the microchannels formation due to U treatment, which were more couloir after CU treatment. Water and oil holding capacity (WHC and OHC) for raw peel powders was higher than ripened peel powders at 40, 60 and 80 °C. WHC and OHC increased significantly after U + T drying or CU + T drying as compared to T drying for ripe and raw peel powder samples. Back extrusion force (BEF) varied from 67.42 to 69.22 N and from 84.6 to 86.02 N for ripe and raw peel samples respectively. Given treatments resulted in lesser colour change and Browning Index. But U + T or CU + T treatment did not affect BEF significantly. CU + T was deemed to be the appropriate drying technique for ripe and raw banana peel drying. Supplementary Information: The online version contains supplementary material available at 10.1007/s13197-022-05535-9.

Surface Characteristics of One-Sided Charred Beech Wood.

The aim of this paper was to analyze selected properties of beech wood (Fagus sylvatica L.) treated by one-sided surface charring. Specimens were one-side charred with a hot plate using several time-temperature combinations (from 200 to 400 °C). Characteristics such as colour, discoloration, surface roughness, fire resistance, total carbohydrate content at several wood layers and decay resistance were evaluated. Surface charring was applied to the radial and tangential surfaces. Colour measurements showed that the surface of the wood turned grey due to charring. In addition to colour measurements, other experiments showed significant differences between radial and tangential specimens due to their different structures. The higher the temperature used in treating them, the lower the roughness values for radial specimens, while the trend for tangential specimens was the opposite. A smoother surface is more fire resistant, so radial specimens are generally better in this regard. Tangential specimens are more susceptible during preparation to forming cracks that impair flame resistance because a continuous protective densified layer is not formed. The determination of total carbohydrates revealed significant changes at various wood depths after surface charring. These changes were more predictable in radial specimens due to the annual ring orientation, because each layer consisted of a similar earlywood/latewood ratio. Finally, when decay resistance was assessed, weight loss was found to be lower in all specimens than in the references. The results suggest that charring at a particular combination of temperature and time improved the investigated properties of the surface-modified beech.

New ß-Carotene-Chitooligosaccharides Complexes for Food Fortification: Stability Study.

The application of ß-carotene in food industry is limited due to its chemical instability. The drawback may be overcome by designing new delivery systems. The stability of ß-carotene complexed with chitooligosaccharides by kneading, freeze-drying and sonication methods was investigated under various conditions. The first-order kinetics parameters of the reaction of ß-carotene degradation were calculated. The complexation improved the stability of ß-carotene at high temperatures and ensured its long-term stability in the dark at 4 °C and 24 °C, and in the light at 24 °C. In water solutions, the best characteristics were exhibited by the complexes prepared by freeze-drying and sonication methods. In the powder form, the complexes retained their colour for the period of the investigation of four months. The calculated total colour differences of the complexes were qualified as appreciable, detectable by ordinary people, but not large. Therefore, ß-carotene-chitooligosaccharides complexes could be used as a new delivery system suitable for food fortification.

Colour change of ceramic brackets with the use of coloured beverages in adolescent patients: A randomized clinical trial.

OBJECTIVE: To clinically evaluate colour change of ceramic orthodontic brackets with the use of coloured beverages as ceramic brackets' resistance to discoloration has become a major concern. MATERIAL AND METHODS: A prospective two parallel groups-split mouth randomized trial with a 1:1 allocation ratio. Two equal groups including 40 adolescent patients from the orthodontic department (Faculty of Dentistry, Mansoura University, Egypt), scheduled for maxillary premolar extractions were bonded with 2 types of mono-crystalline ceramic brackets: Type 1 (Inspire ICETM) and Type 2 (Radiance PlusTM). Participants in each group were asked to rinse with either black tea or Cola. After extraction, the colour of the 80 debonded brackets was compared to that of 20 control brackets from each type by spectrophotometer according to the international standard CIELAB colour space (CIE L*a*b*). The latter consists of three coordinates: L* (lightness value), a* and b* (the colour channels). The total colour difference ΔE* is the distance between two colours in this three-dimensional colour space. The colour change was also assessed by digital image analysis according to the RGB model. RESULTS: Type 1 brackets showed mean ΔE* values of 2.24±0.25 in black tea and 1.76±0.1 in Cola groups (P<0.001), while Type 2 brackets showed means of 1.99±0.15 in black tea and 1.56±0.1 in Cola groups (P<0.001). The mean RGB values were 174.3±12.02 in black tea and 185.6±6.9 in the Cola groups of type 1 brackets (P<0.001), while were 166.5±17.8 in black tea and 190.8±8.9 in Cola groups of type 2 brackets (P<0.001). CONCLUSION: Black tea showed more significant effect than Cola on the two bracket types. Bracket type affected the colour change in each beverage group.

A comparative study on the artificial UV and natural ageing of beeswax and Chinese wax and influence of wax finishing on the ageing of Chinese Ash (Fraxinus mandshurica) wood surfaces.

This study investigated and compared the behaviour of two types of natural waxes, beeswax and Chinese wax, by means of two different ageing tests: an artificial accelerated ageing test using UV light and a simulated natural ageing test (indoors conditions) based on the action of natural, window-filtered light. The same tests were employed to evaluate the influence of wax finishing on the ageing behaviour of Chinese Ash (Fraxinus mandshurica) wood surfaces. Ageing effects were evaluated by direct and microscopic observation, colour measurements in the CIELab system and FTIR investigations. The results yielded by both accelerated UV ageing (72 h) and simulated indoors natural ageing (6 months) indicate that the waxes under analysis here are materials with a good ageing resistance. FTIR investigation revealed only minor chemical changes following ageing, more evident with beeswax than with Chinese wax. Finishing Chinese Ash wood surfaces with the two types of waxes influenced their ageing behaviour in terms of colour and surface chemistry changes. For both UV and natural ageing the maximum colour differences occurred for the samples finished with Chinese wax. The colour differences ΔE after 72 h accelerated UV ageing were in all the cases higher than those occurring after 6 months of indoors simulated natural ageing. Acceleration indexes for UV exposure compared to exposure to natural window-filtered sunlight, of about 40X-60X, were calculated. Both UV accelerated ageing and natural simulated ageing resulted in significant surface chemistry changes for the unfinished Chinese ash wood samples, consisting mostly in lignin degradation and formation of carbonyl containing chromophores. FTIR investigation of wax finish wood samples revealed only very minor chemical changes of the top wax layers, although chemical changes occurring beneath the coating layer on the wood surface are highly probable. Overall, the experiments presented in this paper indicate that Chinese wax seems slightly more resistant to ageing than beeswax.

Acceptability of tropical fruit pulps enriched with vegetal/microbial protein sources: viscosity, importance of nutritional information and changes on sensory analysis for different age groups.

The combination of products traditionally consumed with other components with the alleged classification of functional food has become a continuous reality, if not a necessity. This article investigated the supplementation of tropical fruit pulps (acerola-Malpighia emarginata, guava-Psidium guajava, passion fruit-Passiflora edulis and mandarin-Citrus reticulata), with 5-10% (m/V) on vegetal/microbial protein sources (soy protein, beer yeast and bee pollen). Viscosity and colour analysis were carried out and differences between fruit pulp with no addition and those supplemented were verified, with a specific importance to soy protein, which increased 5-10 times pulps viscosity, while the remaining supplemented formulations, 1.5-3 times. Between the sensory factors (colour, flavour, aroma and appearance), flavour significantly influenced the acceptance of the product (p < 0.05). The nutritional information provided to tasters, as well as to specific age groups (children, elderly and youngsters/adults), significantly increased the product's acceptance; with values ranging between 70 and 80% in some cases, demonstrating the importance of cognitive response on those factors.

Ripening quality of Dusehri mango in relation to harvest time.

The effect of different harvesting time on ripening quality of mango cv. Dusehri was investigated under sub-tropics of northwestern India. Fruits were harvested at 101, 106 and 111 days after fruit set (DAFS) and kept at 25 °C in temperature controlled chamber for ripening. Fruits were analyzed periodically for physico-chemical characteristics at the time of harvest (0 h) and after 72, 96 and 120 h of ripening period. With advancement in ripening period, an increase in physiological loss in weight, soluble solids content (SSC), sensory quality rating, ß-carotene and pulp colour development of mango fruits was recorded. While a decline in fruit firmness and titratable acidity (TA) was observed with ripening period. Fruits picked at 111 DAFS recorded highest SSC (8.01%), sensory rating (4.67), ß-carotene (0.427 mg/100 g) vis-à-vis lowest fruit firmness (15.3 lbf) and TA content (1.56%). The luminosity of fruit pulp decreased with the storage period. The redness and yellowness of the fruit pulp represented by a* and b* values, respectively increased with delay in harvesting period. The rate of ripening was rapid in late harvested fruits as compared to early harvested fruits. After 96 h of ripening period, fruits harvested at 111 DAFS showed very much desirable quality whereas fruits harvested at 101 DAFS showed moderately desirable quality. Results showed that harvesting of mango fruits can be extended to 111 days and such fruits attained optimum ripening quality after 96 h at 25 °C.

Mating and aggressive behaviour of Brachyrhaphis olomina (Cyprinodontiformes: Poeciliidae).

Despite the increasing interest in the use of intromittent male genitalia and coercive mating behaviour in poeciliids, detailed studies of the mating behaviour of most species in this family are lacking. We describe here the mating and aggressive behaviours of Brachyrhaphis olomina, and correlate them with the condition of the female's ovum and embryos (immature, mature and pregnant). B. olomina performed a wide range of aggressive (sidle spread, tail beating, coordinate) and mating behaviours (approximation, touch, lateral display, touch-lateral display). Some behaviours (e.g. tail beating) are shared with other poeciliids, but two sexual behaviours (touch and lateral display) and one aggressive (coordinate) behaviour may be unique to B. olomina and were not reported in a previous study. Differences in male behaviour when paired with a female with mature ovum (more mating displays, no agonistic movements) suggest that males detect the female's reproductive condition from some distance. The distinctive nature of mating behaviour in B. olomina highlights the importance of studying different species to have a better understanding of the evolution of mating and aggressive behaviours in poeciliids. Digital video images related to the article are available at http://www.momo-p.com/showdetail-e.php?movieid=momo170720bo01a, http://www.momo-p.com/showdetail-e.php?movieid=momo170720bo02a and http://www.momo-p.com/showdetail-e.php?movieid=momo170720bo03a.

The inheritance of female colour polymorphism in Ischnura genei (Zygoptera: Coenagrionidae), with observations on melanism under laboratory conditions.

Current research on female colour polymorphism in Ischnura damselflies suggests that a balanced fitness trade-off between morphotypes contributes to the maintenance of polymorphism inside populations. The genetic inheritance system constitutes a key factor to understand morph fluctuation and fitness. Ischnura genei, an endemic species of some Mediterranean islands, has three female colour morphs, including one androchrome (male-coloured) and two gynochromes. In this study, we reared two generations of I. genei under laboratory conditions and tested male behavioural responses to female colour morphs in the field. We recorded ontogenetic colour changes and studied morph frequency in three populations from Sardinia (Italy). Morph frequencies of laboratory crosses can be explained by a model based on an autosomal locus with three alleles and sex-restricted expression, except for one crossing of 42 families with unexpected offspring. The allelic dominance relationship was androchrome > infuscans > aurantiaca. Old individuals reared in the laboratory exhibited different levels of melanism in variable extent depending on sex and morph. Results of model presentations indicate a male preference for gynochrome females and the lack of recognition of androchromes as potential mates. Aurantiaca females were the most frequent morph in the field (63-87%). Further studies in other populations and islands are needed to understand the maintenance of this polymorphism.

Drug-induced hair colour changes.

Hair colour modifications comprise lightening/greying, darkening, or even a complete hair colour change, which may involve the scalp and/or all body hair. Systemic medications may cause hair loss or hypertrichosis, while hair colour change is an uncommon adverse effect. The rapidly increasing use of new target therapies will make the observation of these side effects more frequent. A clear relationship between drug intake and hair colour modification may be difficult to demonstrate and the underlying mechanisms of hair changes are often unknown. To assess whether a side effect is determined by a specific drug, different algorithms or scores (e.g. Naranjo, Karch, Kramer, and Begaud) have been developed. The knowledge of previous similar reports on drug reactions is a key point of most algorithms, therefore all adverse events should be recognised and reported to the scientific community. Furthermore, even if hair colour change is not a life-threatening side effect, it is of deep concern for patient's quality of life and adherence to treatment. We performed a review of the literature on systemic drugs which may induce changes in hair colour.

New model for colour kinetics of plum under infrared vacuum condition and microwave drying.

BACKGROUND: Quality of dried foods is affected by the drying method and physiochemical changes in tissue. The drying method affects properties such as colour. The colour of processed food is one of the most important quality indices and plays a determinant role in consumer acceptability of food materials and the processing method. The colour of food materials can be used as an indirect factor to determine changes in quality, since it is simpler and faster than chemical methods. METHODS: The study focused on the kinetics of colour changes of plum slices, under infrared vacuum and microwave conditions. Drying the samples was implemented at the absolute pressures of 20 and 60 kPa, drying temperatures of 50 and 60°C and microwave power of 90, 270, 450 and 630 W. Colour changes were quantified by the tri-stimulus L* (whiteness/darkness), a* (redness/greenness) and b* (yellowness/blueness) model, which is an international standard for color measurement developed by the Commission Internationale d'Eclairage (CIE). These values were also used to calculate total colour change (∆E), chroma, hue angle, and browning index (BI). A new model was used for mathematical modelling of colour change kinetics. RESULTS: The drying process changed the colour parameters of L*, a*, and b*, causing a colour shift toward the darker region. The values of L* and hue angle decreased, whereas the values of a*, b*, ∆E, chroma and browning index increased during exposure to infrared vacuum conditions and microwave drying. Comparing the results obtained using the new model with two conventional models of zero-order and first-order kinetics indicated that the new model presented more compatibility with the data of colour kinetics for all colour parameters and drying conditions. CONCLUSIONS: All kinetic changes in colour parameters can be explained by the new model presented in this study. The hybrid drying system included infrared vacuum conditions and microwave power for initial slow drying of plum slices and provided the desired results for colour change.

Extracted substrate colour as an indicator of fungal growth in solid state fermentation

Aims: In solid state fermentation (SSF), estimation of biomass is difficult as fungal mycelium penetrates deep and remains attached to the solid substrate particles. This study examines and evaluates a new technique based on colour changes of fermented substrates during SSF as an indicator for fungal growth. Methodology and Results: SSF refers to microbial fermentation, which takes place in the absence or near absence of free water, thus being close to the natural environment in which the selected microorganisms, especially fungi, are naturally adapted. Although many promising methods are available, the evaluation of microbial growth in SSF may sometimes become difficult, impractical, and inaccurate. Essentially, this remains another critical issue for monitoring growth. In this study, measurements of colour changes of fermented substrates during SSF are used as indicators for growth and this technique has a potential to be used to quantify growth of microbes. For the growth of Aspergillus awamori and A. oryzae on wheat bran, soybean hulls, and rapeseed meal, it was confirmed that colour changes were directly proportional to the fungal growth. This new approach is an important complementation to the existing techniques, especially for basic studies. The advantages of this method are its ease of use, fast, non-destructive, cheap, and requires no special and expensive reagents. The key finding is that the colorimetric technique demonstrated in this study provides good means to estimate growth than that obtained by visual observation or spores counting.

Degradation of Anthocyanin Content in Sour Cherry Juice During Heat Treatment.

Sour cherry juices made from two sour cherry cultivars (Érdi botermo and Kántorjánosi 3) were investigated to determine their total anthocyanin content and half-life of anthocyanins during heat treatment at different temperatures (70, 80 and 90 °C) for 4 h. Before the heat treatment, Érdi botermo juice had higher anthocyanin concentration (812 mg/L) than Kántorjánosi 3 juice (513 mg/L). The greatest heat sensitivity of anthocyanins was measured at 90 °C, while the treatments at 80 and 70 °C caused lower thermal degradation. The loss of anthocyanins in Érdi botermo juice after treatment was 38, 29 and 18%, respectively, while in Kántorjánosi 3 juice losses of 46, 29 and 19% were observed, respectively. At 90 °C sour cherry Érdi botermo juice had higher half-life (t1/2) of anthocyanins, while the Kántorjánosi 3 juice had higher t1/2 values at 70 °C. Cyanidin-3-glucosyl-rutinoside was present in higher concentrations in both cultivars (Érdi botermo: 348 and Kántorjánosi 3: 200 mg/L) than cyanidin-3-rutinoside (177 and 121 mg/L) before treatment. However, during the experiment, cyanidin-3-rutinoside was proved to be more resistant to heat. Comparing the two varieties, both investigated pigment compounds were more stable in Kántorjánosi 3 than in Érdi botermo. Degradation rate of anthocyanins was cultivar-dependent characteristic, which should be taken into account in the food production.

Evaluation of skin colouring properties of curcuma longa extract.

The aim of this study was to evaluate the skin colouring properties of curcuma extract in cosmetic formulations. Objective measurements of the skin colour changes were done by Chromameter using the CIE L*a*b* colour space parameters. These measurements were correlated with the results of the sensory analysis. The observations showed permanent, visible and statistically significant changing of b* component after one application of emulsions containing 12% and 25% of turmeric extract. The change of skin color remained also after removing the emulsion. Sensory analysis indicated that the tested emulsions with curcuma extract have a significant impact on skin smoothness, spreadability, cosmetic absorption and pillow effect.