Color variations in PMMA acrylic resins after thermocycling and mouthwash simulation / Variações de cor em resinas acrílicas de PMMA após termociclagem e simulação de enxaguatório bucal

Estabilidade de cor é um requisito estético fundamental das resinas acrílicas provisórias, em especial quando esses materiais são submetidos a longos períodos na cavidade oral. Embora resinas acrílicas temporárias novas e aprimoradas estejam disponíveis, os efeitos da variação térmica e de soluções antissépticas na estabilidade de cor de resinas acrílicas provisórias ainda não foram completamente elucidados. Portanto, este estudo avaliou a coloração de resinas autopolimerizáveis polimetilmetacrilato (PMMA) e bis-acrilo submetidas à termociclagem e imersão em clorexidina. Amostras padronizadas (n=10) foram preparadas de duas resinas acrílicas temporárias a base de PMMA (Alike® e Duralay®). Foram realizadas três avaliações de cor (T1 ­ 24h após o preparo da amostra, T2 ­ após termociclagem e T3 ­ após termociclagem e imersão em clorexidina) por meio de espectrofotômetro eletrônico de seleção de sombra (Vita Easy Shade). Os dados obtidos foram analisados por ANOVA e teste t (α=0,05). As resinas de PMMA Alike e Duralay apresentaram alteração de cor após a termociclagem e também após a imersão em clorexidina.

Color stability is a fundamental aesthetic requirement for temporary acrylic resins, especially when these materials are subjected to long periods in the oral cavity. Although new and improved temporary acrylic resins are available, the effects of thermal variation and antiseptic solutions on the color stability of temporary acrylic resins have not yet been fully elucidated. Therefore, this study evaluated the color of self-polymerizing resins polymethyl methacrylate (PMMA) and bis-acryl subjected to thermocycling and immersion in chlorhexidine. Standardized samples (n=10) were prepared from two PMMA-based temporary acrylic resins (Alike® and Duralay®). Three color evaluations were carried out (T1 ­ 24h after sample preparation, T2 ­ after thermocycling and T3 ­ after thermocycling and immersion in chlorhexidine) using an electronic shade selection spectrophotometer (Vita Easy Shade). The data obtained were analyzed by ANOVA and t test (α=0.05). PMMA Alike and Duralay resins showed color changes after thermocycling and also after immersion in chlorhexidine.

Blue maize with pigmented germ: Phytochemical compounds and tortilla color.

Blue maize is used in the production of various traditional foods, and its phytochemical composition has been claimed to possess health benefits. In this study, two blue maize hybrids with pigmented germ grown in five environments were studied under the hypothesis that the germ could have a different anthocyanin profile from that of anthocyanins synthesized in the aleurone layer, and that those in the germ could increase the total anthocyanin content in the whole grain. The percentage of pigmented germ, total anthocyanin content (TA) and total soluble phenols in the germ, whole grain and tortilla were evaluated to determine how tortilla color is modified. For the first time, the anthocyanin and fatty acid profiles of pigmented germ were determined. In the anthocyanin profile, anthocyanins derived from peonidin stood out, making 50.7 %. The most abundant fatty acid was linoleic acid (40.6 %). Whole kernel TA content increased when the maize had a higher percentage of pigmented germ, with minimal changes when grain was transformed to tortilla, resulting in darker tortillas. The large variation in TA among environments highlights the importance of identifying the environments that most favor anthocyanin synthesis.

Influence of lipid and metabolite profiles of mitochondrial fraction on pH and color stability of longissimus lumborum muscle with different ultimate beef pH.

This study aimed to explore the differences in the lipidome and mitochondrial fraction metabolome of Nellore cattle meat in different ranges of ultimate pH (pHu) normal (≤5.79), intermediate (5.80 to 6.19) and high (≥ 6.20) after 3- and 21-d postmortem. Instrumental color, myoglobin redox state, oxygen consumption, and metmyoglobin-reducing activity were measured during storage. A total of 472 lipids and 22 mitochondrial fraction metabolites were identified. Beef with high pHu showed positive regulation of ceramides involved in apoptosis and negative regulation of lipid classes related to membrane permeability and stability. In addition, lower carnitine content was noted in high-pHu beef than in normal-pHu beef. Acylcarnitines, phosphatidylinositol, and IMP showed upregulation in beef with intermediate pHu, indicating changes mainly related to energy, purine and pyruvate metabolism. Aging time impacted on the lipid content and metabolites involved in different metabolic pathways. These results provided new insights into beef's mitochondrial fraction lipid and metabolic profile with different pHu. In addition, beef with intermediate pHu differs from beef with high pHu due to changes in energy metabolism.

CAM: a novel aid system to analyse the coloration quality of thick blood smears using image processing and machine learning techniques.

BACKGROUND: Battling malaria's morbidity and mortality rates demands innovative methods related to malaria diagnosis. Thick blood smears (TBS) are the gold standard for diagnosing malaria, but their coloration quality is dependent on supplies and adherence to standard protocols. Machine learning has been proposed to automate diagnosis, but the impact of smear coloration on parasite detection has not yet been fully explored. METHODS: To develop Coloration Analysis in Malaria (CAM), an image database containing 600 images was created. The database was randomly divided into training (70%), validation (15%), and test (15%) sets. Nineteen feature vectors were studied based on variances, correlation coefficients, and histograms (specific variables from histograms, full histograms, and principal components from the histograms). The Machine Learning Matlab Toolbox was used to select the best candidate feature vectors and machine learning classifiers. The candidate classifiers were then tuned for validation and tested to ultimately select the best one. RESULTS: This work introduces CAM, a machine learning system designed for automatic TBS image quality analysis. The results demonstrated that the cubic SVM classifier outperformed others in classifying coloration quality in TBS, achieving a true negative rate of 95% and a true positive rate of 97%. CONCLUSIONS: An image-based approach was developed to automatically evaluate the coloration quality of TBS. This finding highlights the potential of image-based analysis to assess TBS coloration quality. CAM is intended to function as a supportive tool for analyzing the coloration quality of thick blood smears.

3-Ethoxysalicylaldimine-based symmetrical azine-linked luminogen exhibiting ESIPT and bright orange colour AIE behaviour with live cell bioimaging application.

Herein, we describe the design and development of a new cell-permeable aggregation-induced emission (AIE) active 3-ethoxysalicylaldimine-based symmetrical azine molecule HDBE. The synthesized compound underwent comprehensive investigation of different spectroscopic methods, like NMR, mass and single crystal X-ray diffraction analysis. The fluorophore HDBE exhibited the bright orange colour AIE behaviour in THF-H2O mixture. The drastic enhancement of emission was achieved upon adding the water to the THF solution of HDBE, with a concentration of 90%. Along with the dynamic light scattering (DLS) and quantum yield measurements, the formation of aggregates was also verified by scanning electron microscopy (SEM) and transmission electron microscopy (TEM) analysis. Further, HDBE demonstrated excited state intramolecular proton transfer (ESIPT) characteristics in different polarity of solvents, which was corroborated by absorption, emission and lifetime spectroscopical investigations. The detailed scrutiny of X-ray structure of HDBE displayed the two strong intramolecular hydrogen bonding interactions, while solid-state fluorescent spectra showed dual emission that corresponds to enol and keto form confirming the ESIPT feature. Further, the synthesized AIE molecule was non-toxic and cell-permeable, making it easy to label as a biomarker in live HeLa cells via fluorescent bioimaging. These studies offer a quick and easy way to develop both AIE and ESIPT-coupled molecules for live cell bioimaging applications.

Mechanical and optical properties of a borosilicate glass used to improve the finishing of 3Y-TZP restorations.

Borosilicate glass was developed to enhance the mechanical behavior and smoothness of dental zirconia as an alternative to conventional glaze. This study assessed the mechanical and optical properties of 3 mol% yttria-stabilized tetragonal zirconia polycrystal (3Y-TZP) coated with borosilicate glass or a commercial glaze fired for an extended period of time. Disc-shaped 3Y-TZP zirconia specimens (Zpex, Tosoh) were sintered at 1550°C for 2 hours. The specimens were divided into three groups: as-sintered (control, C); commercial glaze (G); and borosilicate glass (SL). The glaze and borosilicate glass were applied over the zirconia and fired for 20 minutes at 950°C and 1200°C, respectively. Biaxial flexural strength, fractography, X-ray diffraction (XRD), roughness (Ra and Rz), fracture toughness (Vickers indentation method), color difference (∆E00), and translucency (TP00) analyses were conducted. The t-test or the one-way ANOVA and Tukey's tests were used to analyze the data (α = 0.05). Flexural strength data were subjected to the Weibull analysis. The SL group exhibited the highest flexural strength (1025.8 MPa), whereas the C (859.41 MPa) and G (816.0 MPa) groups exhibited similar values. The SL group also had the highest characteristic strength. The fracture origin in all groups was on the zirconia surface. XRD analysis revealed that the specimens from the SL group contained tetragonal, cubic, and monoclinic phases. The SL group presented the lowest surface roughness. Fracture toughness in the SL group was lower than in the C group, but similar to that observed in the G group. The translucency and color differences observed in the G and SL groups were similar. Borosilicate glass enhanced the flexural strength of 3Y-TZP, promoted the smoothest surface, and exhibited optical properties similar to those of the glaze.

Effects of different beverages on the color stability and fluorescence of resin composites: in situ study.

OBJECTIVE: To evaluate the color change (ΔE) and fluorescence (FL) of resin composites after the consumption of beverages. MATERIALS AND METHODS: One hundred and sixty disc-shaped specimens (6 × 2 mm) of Filtek Z350 XT (FZX) and Forma (FOR) resin composites were randomized for use in devices by five volunteers who ingested 100 ml daily of red wine (RW), beer (BE), energy drink (ED) and water (WT) over 15 days. The data were collected from digital photographs and analyzed using the CIE-Lab and RGB scales to obtain ΔE and FL and statistics via two-way ANOVA (for ΔE) and ANOVA for repeated measures (for FL), α = 0.05. RESULTS: The highest ΔE values were obtained for FZX and FOR in the RW (ΔE = 10.5 for FZX and ΔE = 9.90 for FOR) and BE (ΔE = 6.3 for FZX and ΔE = 6.1 for FOR) drinks. For FL, there were different levels of change between the composites, with a much more significant reduction in FL intensity with RW. CONCLUSION: Beverages have the potential to stain the composites evaluated, especially alcoholic beverages. CLINICAL SIGNIFICANCE: Before carrying out an esthetic treatment with resin composites, it is ideal to investigate the types of drinks consumed by patients, for greater predictability of treatment.

Microfiltered red-purple pitaya concentrate: A promising multifunctional food-derived colorant.

Red pitaya fruit has become a source of natural colorant, because it is rich in betalains, a pigment that imparts a red-purple color that interests the food and cosmetics industries. This fruit also possesses high nutritional value, with a range of bioactive compounds known to confer potential health benefits and prevent chronic diseases, such as diabetes, which makes it useful for use as pharmaceutical agents and dietary supplements. In order to improve its technological and biological effects, a concentration will be required. Thus, the microfiltration, followed by vacuum concentration, can be an interesting strategy for this purpose. This study aimed to explore tangential microfiltration to produce microfiltered material, which is an important step to obtain the microfiltered red-purple pitaya concentrate. Therefore, physicochemical and chemical characterization (including 1H NMR analysis) and biological properties (toxicity and diabetes) of this concentrate were assessed, using adult zebrafish as a model. The results show that microfiltration was carried out efficiently, with an average consumption of 95.75 ± 3.13 and 74.12 ± 3.58 kW h m-3, varying according to the material used ("unpeeled pitaya pulp" or "pitaya pulp with peel," respectively). The in vivo tests indicated non-toxicity and hypoglycemic effect of the concentrate, since the blood glucose levels were significantly lower in the zebrafish groups treated with this concentrate in comparison with that of control group. Thus, this study suggests the potential of microfiltered red-purple pitaya concentrate as a promising multifunctional food-derived colorant, exhibiting beneficial biological effects far beyond its attractive color. PRACTICAL APPLICATION: Hylocereus polyrhizus (F.A.C. Weber) Britton & Rose has attracted attention as a potential source of natural colorants because of its red-purple skin and flesh color. In addition, this fruit has a range of bioactive compounds, which make it a valuable resource for providing potential health benefits and preventing chronic diseases such as diabetes. In this paper, the microfiltered red-purple pitaya concentrate showed beneficial biological effects far beyond its attractive color. Thus, this product can be considered a promising multifunctional food-derived colorant to use in the food, pharmaceutical, or cosmetics industries.

Masking discolored substrates with resin composites: effect of layering strategies.

This study aimed to evaluate the masking ability of different resin composite (RC) layering techniques over discolored substrates. Layering strategies were tested (n=10), using different RCs: flowable opaque, white dentin, A1 dentin, A1 body, and A1 enamel (Filtek Z350XT; 3M ESPE). Bilayer and trilayer RC combinations resulted in final thicknesses of 1 mm, 1.5 mm, and 2 mm. Substrates tested were: A1 (reference), A3, A4, B3, C2, and C4 (Filtek Z350XT Dentin; 3M ESPE). Color differences (∆E00) were measured for the RC layers over discolored substrates with the CIEDE2000 formula. The results were compared statistically (One-way ANOVA) and descriptively (acceptability=1.77 and perceptibility=0.81 thresholds). The layering strategy influenced the ∆E00 of RCs over all substrates (P<0.001). The 1 mm bilayer group combining 0.5 mm of dentin and 0.5 mm of enamel led to ∆E00 below AT for substrates A3 and B3; the 1.5 mm bilayer group combining A1 dentin (1 mm) and enamel (0.5 mm) provided ∆E00 below AT for substrates A3, A4, and C2 and ∆E00 below PT for B3; for substrate C4, the 2 mm trilayer group combining flowable opaque (0.2 mm), A1 dentin (1.3 mm) and enamel (0.5 mm) provided ∆E00 below PT, and the 1.5 mm trilayer groups (flowable opaque + 0.8 mm dentin or body + enamel) led to ∆E00 below AT. Resin Composites were effective in masking discolored substrates. The most adequate layering strategy depended on substrate shade.

Effect of a novel low-concentration hydrogen peroxide bleaching gel containing nano-sized sodium trimetaphosphate and fluoride.

OBJECTIVES: To evaluate in vitro the effects of nano-sized sodium trimetaphosphate (TMPnano) and sodium fluoride (F) added to a 17.5 % hydrogen peroxide (H2O2) bleaching gel on the color change, enamel mechanical and morphological properties, and H2O2 transamelodentinal diffusion. MATERIALS AND METHODS: Bovine enamel/dentin discs (n = 180) were divided according to the bleaching gel: 17.5 % H2O2 (17.5 % HP); 17.5 % H2O2 + 0.1 % F (HP/F); 17.5 % H2O2 + 1 % TMPnano (HP/TMPnano); 17.5 % H2O2 + 0.1 % F + 1 % TMPnano (HP/F/TMPnano) and 35 % H2O2 (35 % HP). The gels were applied for 40 min on three sessions, each session spaced 7 days apart. The total color change (ΔE*ab) according to the Commission Internationale de l'Eclairage (CIE) L*a*b* color change measured by CIEDE2000 (ΔE00), whitening index (ΔWID), surface hardness (SH), surface roughness (Ra), cross-sectional hardness (ΔKHN), and transamelodentinal diffusion were assessed. Enamel surfaces were examined using Scanning Electron Microscopy (SEM) and Energy Dispersive X-ray (EDS) analysis. The data were analyzed using ANOVA, followed by the Student-Newman-Keuls test (p < 0.05). RESULTS: ΔE*ab, ΔE00, and ΔWID values were comparable among the gels that produced a bleaching effect post-treatment (p < 0.001). The HP/F/TMPnano group exhibited lower mineral loss (SH and ΔKHN), Ra, and H2O2 diffusion compared to the 17.5 % HP and 35 % HP groups, which had the highest values (p < 0.001). SEM/EDS analysis revealed surface changes in all bleached groups, though these changes were less pronounced with F/TMPnano. CONCLUSIONS: The 17.5 % HP gel containing F/TMPnano maintains the bleaching effect while reducing enamel demineralization, roughness, H2O2 diffusion, and enamel morphological changes. CLINICAL RELEVANCE: Low-Concentration H2O2 bleaching gel containing F/TMPnano can be used as a novel approach to enhance safety and maintain the performance of aesthetic effects.

Effects of UV Postcuring Times on the Color Stability, Surface Properties and Conversion of 3D-printed Temporary Resin Composites.

OBJECTIVE: To evaluate the effects of UV postcuring times on color stability (CS), surface properties (wettability [°] and surface roughness [Ra]), and conversion of 3D-printed resins for temporary restorations. METHODS: Disc-shaped specimens (10.0×3.0 mm) and maxillary central incisors (8.2×10.3 mm) were fabricated using provisional 3D-printed resin (PriZma Bio Prov [PZ] and PrintaX AA TEMP [PX]) in A2 shade and subjected to UV postcure times of 0 (T0), 5 (T1), 10 (T2), and 15 (T3) minutes (n=15). The incisors were used for CS evaluation with a colorimeter. In contrast, discs were used to measure the contact angle using the sessile drop method, surface roughness with an optical profilometer, and degree of conversion with FT-NIR. For CS, Ra, contact angle, and degree of conversion, a two-way ANOVA with Bonferroni post-hoc test (α=0.05) was used. RESULTS: PX resin demonstrated greater color stability than PZ (p=0.001). Long UV postcuring times (10 to 15 minutes) will increase the contact angle (p=0.013) and stabilize the degree of conversion (p=0.01), while 5 to 10 minutes of UV postcuring will provide better surface smoothness (p=0.04) of both resins. CONCLUSIONS: Long UV postcuring times (10 to 15 minutes) lead to greater alterations in color, contact angle, and stability of the degree of conversion, while 5 to 10 minutes lead to a smoother surface of the 3D-printed temporary resins.

Synthesis and characterization of different nano-hydroxyapatites and their impact on dental enamel following topical application for dental bleaching.

OBJECTIVE: This study aims to synthesize, characterize, and assess the penetration of hydrogen peroxide (HP), color change (CC), and surface morphology changes after the application of two distinct nano-hydroxyapatite (nano-HAp). METHODS: Two nano-HAp were previously synthesized by co-precipitation: one with rod-shaped particles (RS) and the other with spherical-shaped particles (SS). The surface charge of the nano-HAp particles was determined at varying pH levels and characterized by X-ray diffraction patterns and Fourier transform infrared spectroscopy. The morphology of the samples was assessed using scanning electron microscopy (SEM). The nano-HAp particles were applied before the dental bleaching procedure. Forty teeth were divided into four groups (n = 10) according to the bleaching treatment: no treatment, bleaching with 35 % HP only, RS application and bleaching with 35 % HP, and SS application and bleaching with 35 % HP. HP concentration (µg mL-1) was measured using UV-Vis, while CC was evaluated with a digital spectrophotometer (ΔEab, ΔE00 and WID). Additionally, four teeth from each group were selected for SEM analysis. Statistical analysis encompassed one-way ANOVA, Tukey's, and Dunnet's tests. RESULTS: RS and SS were successfully synthesized by coprecipitation, primarily differing in pH during synthesis. Both variations of nano-HAp morphology significantly reduced HP diffusion into the pulp chamber (p < 0.001). Regarding enamel morphology, groups analyzed post dental bleaching exhibited greater HAp deposition on the enamel surface. Notably, this deposition did not impede CC. SIGNIFICANCE: The utilization of different nano-HAp morphologies prior to dental bleaching appears to be a promising strategy for mitigating adverse effects associated with dental bleaching procedures.

Increased color preference through the introduction of luminance noise in chromatic stimuli.

Humans exhibit consistent color preferences that are often described as a curvilinear pattern across hues. The recent literature posits that color preference is linked to the preference for objects or other entities associated with those colors. However, many studies examine this preference using isoluminant colors, which don't reflect the natural viewing experience typically influenced by different light intensities. The inclusion of random luminance levels (luminance noise) in chromatic stimuli may provide an initial step towards assessing color preference as it is presented in the real world. Employing mosaic stimuli, this study aimed to evaluate the influence of luminance noise on human color preference. Thirty normal trichromats engaged in a two-alternative forced-choice paradigm, indicating their color preferences between presented pairs. The chromatic stimuli included saturated versions of 8 standard hues, presented in mosaics with varying diameters under different luminance noise conditions. Results indicated that the inclusion of luminance noise increased color preference across all hues, specifically under the high luminance noise range, while the curvilinear pattern remained unchanged. Finally, women exhibit a greater sensitivity to the presence of luminance noise than men, potentially due to differences between men and women in aesthetic evaluation strategies.

Microhardness, diametral tensile strength and color stability of heated resin composites used for luting ceramic veneers.

PURPOSE: To evaluate color change in ceramic veneers luted to enamel with light-cured, dual-cured resin luting agents, or heated resin composites, as well as to evaluate microhardness and diametral tensile strength of these luting agents. METHODS: For color analysis, 0.5 mm-thick leucite-reinforced glass ceramic veneers (IPS Empress CAD) were cemented onto 40 bovine dental blocks (n= 10) using RelyX Ultimate (RU) or RelyX Veneer (RV) resin-based luting agents, or Gradia Direct (GD) and Palfique Lx5 (P) heated resin composites. After luting, the specimens were subjected to thermocycling (10,000 cycles). Color analysis was performed before and after thermocycling (L*, a*, b*, ΔEab, ΔE00). For the microhardness (Knoop) and diametral tensile strength tests, specimens (Ø 6 x 2 mm) were made (RU, RV, GD, and P). The specimens were subdivided into eight groups (n=10) and light-cured through different ceramic sheets (thicknesses of 0.5 mm or 1.5 mm). Knoop microhardness was performed on the top surface in a microhardness tester, and diametral tensile strength on a universal testing machine. Data were submitted to statistical analysis, using two-way ANOVA, Tukey, and Kruskal-Wallis tests (α= 0.05). RESULTS: For the general color alteration, there was no statistically significant difference between the luting materials (ΔEab, P= 0.57; ΔE00, P= 0.50). There was no interaction between luting agent and thermocycling, for L* (P= 0.87), a* (P= 0.97) and b* (P= 0.95) values. Thermocycling significantly affected only the L* values (P= 0.047), which increased after the cycles. For microhardness, there was a statistically significant difference considering luting agents and ceramic thickness (P< 0.001). GD heated resin composite presented significantly lower microhardness values than all other materials, at both ceramic thicknesses. At a thickness of 1.5 mm, RU cement had higher microhardness values than RV and P materials. Diametral tensile strength was significantly influenced by luting agent (P= 0.01), but not by ceramic thickness (P= 0.55). Diametral tensile strength of GD resin composite was higher than that of the RU, but neither of these two materials differed from RV and P. CLINICAL SIGNIFICANCE: Heated resin composite, used as luting agents, showed similar color stability to light-cured and dual-cure resin cements, however its microhardness was affected by ceramic thickness.

Influence of using different toothpaste during bleaching with violet LED light (405 nm) on the colour and roughness of dental enamel: an in vitro study.

This in vitro study aimed to investigate potential changes in the color and roughness of dental enamel resulting from the use of different toothpaste formulations during bleaching with violet LED light (405 nm). Sixty specimens of bovine incisors, each measuring 6 × 6 × 3 mm, were segregated into six distinct experimental groups based on their respective treatments (n = 10): C + VL: Brushing with Colgate® Total 12 + bleaching with violet LED; LB + VL: Brushing with Colgate® Luminous White Brilliant + bleaching with violet LED; LI + VL: Brushing with Colgate® Luminous White Instant + violet LED bleaching; C: Brushing with Colgate® Total 12; LB: Brushing with Colgate® Luminous White Brilliant; LI: Brushing with Colgate® Luminous White Instant. The examined variables included alterations in color (∆L*, ∆a*, ∆b*, ∆Eab, and ∆E00), surface roughness (Ra), and scanning electron microscopy observations. No statistically significant distinctions emerged in total color variations (∆E00 and ∆E) among the groups under scrutiny. Notably, the groups that employed Colgate® Luminous White Instant displayed elevated roughness values, irrespective of their association with violet LED, as corroborated by scanning electron microscopy examinations. It can be concluded that whitening toothpastes associated to violet LED do not influence the color change of dental enamel in fifteen days of treatment. Toothpastes with a higher number of abrasive particles showed greater changes in enamel roughness, regardless of the use of violet LED.

Peruvian fava beans for health and food innovation: physicochemical, morphological, nutritional, and techno-functional characterization.

Peruvian fava beans (PFB) are used in traditional cuisine as a nutrient-rich, flavorful, and textural ingredient; however, little is known about their industrial properties. This study evaluated the physicochemical, nutritional, and techno-functional characteristics of PFB varieties: Verde, Quelcao, and Peruanita. PFB exhibited distinct physical characteristics, quality parameters, and morphology. The color patterns of the seed coat and the hardness were the main parameters for distinguishing them. Nutritionally, all three samples exhibited high protein (23.88-24.88 g/100 g), with high proportion of essential amino acids, high dietary fiber (21.74-25.28 g/100 g), and mineral content. They also contain polyphenols (0.79-1.25 mg GAE/g) and flavonoids (0.91-1.06 mg CE/g) with antioxidant potential (16.60-21.01 and 4.68-5.17 µmol TE/g for ABTS and DPPH assays, respectively). Through XRD measurements, the semi-crystalline nature of samples was identified, belonging to the C-type crystalline form. Regarding techno-functionality, PFB flours displayed great foaming capacity, with Verde variety being the most stable. Emulsifying capacity was similar among samples, although Peruanita was more stable during heating. Upon heating with water, PFB flours reached peak viscosities between 175 and 272 cP, and final viscosities between 242 and 384 cP. Quelcao and Verde formed firmer gels after refrigeration. Based on these results, PFB would be useful to developing innovative, nutritious, and healthy products that meet market needs.

Interpretation and explanation of computer vision classification of carambola (Averrhoa carambola L.) according to maturity stage.

The classification of carambola, also known as starfruit, according to quality parameters is usually conducted by trained human evaluators through visual inspections. This is a costly and subjective method that can generate high variability in results. As an alternative, computer vision systems (CVS) combined with deep learning (DCVS) techniques have been introduced in the industry as a powerful and an innovative tool for the rapid and non-invasive classification of fruits. However, validating the learning capability and trustworthiness of a DL model, aka black box, to obtain insights can be challenging. To reduce this gap, we propose an integrated eXplainable Artificial Intelligence (XAI) method for the classification of carambolas at different maturity stages. We compared two Residual Neural Networks (ResNet) and Visual Transformers (ViT) to identify the image regions that are enhanced by a Random Forest (RF) model, with the aim of providing more detailed information at the feature level for classifying the maturity stage. Changes in fruit colour and physicochemical data throughout the maturity stages were analysed, and the influence of these parameters on the maturity stages was evaluated using the Gradient-weighted Class Activation Mapping (Grad-CAM), the Attention Maps using RF importance. The proposed approach provides a visualization and description of the most important regions that led to the model decision, in wide visualization follows the models an importance features from RF. Our approach has promising potential for standardized and rapid carambolas classification, achieving 91 % accuracy with ResNet and 95 % with ViT, with potential application for other fruits.

Surrounding and background shades effect on color adjustment of single-shade composites.

This study evaluated the effects of surrounding and background shades on the color adjustment potential (CAP) and visual color match of two single-shade composites, Vittra APS Unique and Charisma Diamond One. Cylinder-shaped specimens were constructed, consisting of either single-shade composites alone (simple) or composites surrounded by the Forma material at shades A1 or A3 (dual). Simple specimens using only the Forma at the specified shades were also prepared. Color measurements of simple specimens were taken against a gray background using a spectrophotometer. For dual specimens, the color of the inner composite was measured against a gray or chromatic (the same shade as the outer composite) background. Color differences (ΔE00) between the single-shade composites and the A1/A3 composite were calculated. CAP was determined by comparing data from simple and dual specimens. Four experienced dentists scored the color match (perfect to unacceptable) for each specimen using a viewing booth illuminated by an illuminant D65. Data were analyzed with repeated-measures ANOVA and the Kruskal-Wallis test. The results showed that both single-shade composites showed the lowest color discrepancies when they were compared to A1 and A3. Using a chromatic background only significantly affected the CAP when the outer composite was A3. The visual analysis showed poor color matches between the single-shade and control chromatic composites, except for Charisma Diamond One surrounded by A1. In conclusion, the CAP values of the evaluated single-shade composites were impacted by both surrounding shade and background color, and the color match of these materials tended to be poor.

Fatty acid profile, physicochemical composition and carcass traits of young Nellore bulls fed Acacia mearnsii extract.

Fatty acid profile, physicochemical composition, and carcass traits of 32 young Nellore bulls were assessed following the supplementation of Acacia mearnsii extract at levels of 0, 10, 30, and 50 g/kg of total dry matter (DM) in a completely randomized experiment with four treatments and eight replicates. Adding 50 g/kg DM of condensed tannins (CT) from Acacia mearnsii in the bulls' diet reduced DM intake, average daily gain, and meat lipid oxidation (P ≤ 0.05). The pH, centesimal composition, collagen, and meat color indexes of the longissimus muscle were not altered by the addition of Acacia mearnsii (P > 0.05). Cooling loss increased (P = 0.049) linearly. Including Acacia mearnsii in diet reduced the Warner-Bratzler shear force (WBSF, P = 0.018) of longissimus muscle of the bulls. The concentration of C16:0, C17:0, C24:0, t9,10,11,16-18:1, c9t11-18:2, C18:2n-6, C20:4n-6, 20:5n-3, 22:5n-3, and 22:6n-3 in the muscle increased due to the addition of Acacia in the diet (P ≤ 0.05), with the highest muscle concentrations caused by the addition of 10 to 30 g Acacia. c9-18:1 and t16-18:1 reduced linearly. Æ©SFA, Æ©BI, Æ©cis- and Æ©MUFA, Æ©n-3, Æ©n-6, and Æ©PUFA (P ≤ 0.05) quadratically increased at higher concentrations of addition of Acacia, above 30 g/kg DM. It is recommended to include Acacia mearnsii extract up to 30 g/kg total DM in diets for young bulls as it improves CLA, PUFA and TI and reduces lipid oxidation. Acacia mearnsii extract as source of CT at 50 g/kg DM negatively impacted the young bulls performance.

Evaluation of nutritional, technological, oxidative, and sensory properties of low-sodium and phosphate-free mortadellas produced with bamboo fiber, pea protein, and mushroom powder.

This study examined the effects of replacing alkaline phosphate (AP) with bamboo fiber (BF), isolated pea protein (PP), and mushroom powder (MP) on the nutritional, technological, oxidative, and sensory characteristics of low-sodium mortadellas. Results indicated that this reformulation maintained the nutritional quality of the products. Natural substitutes were more effective than AP in reducing water and fat exudation. This led to decreased texture profile analysis (TPA) values such as hardness, cohesiveness, gumminess, and chewiness. The reformulation reduced the L* values and increased the b* values, leading to color modifications rated from noticeable to appreciable according to the National Bureau of Standards (NBS) index. Despite minor changes in oxidative stability indicated by increased values in TBARS (from 0.19 to 0.33 mg MDA/kg), carbonyls (from 2.1 to 4.4 nmol carbonyl/mg protein), and the volatile compound profile, the sensory profile revealed a beneficial increase in salty taste, especially due to the inclusion of MP, which was enhanced by the synergy with BF and PP. In summary, the results confirmed the potential of natural alternatives to replace chemical additives in meat products. Incorporating natural antioxidants into future formulations could address the minor oxidation issues observed and enhance the applicability of this reformulation strategy.