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Mango leaf ( Mangifera indica L.) is used in traditional medicine and more recently in food applications due to its bioactive compounds that promote healthy effects. The objectives of the present study were to develop a sliced bread (SB) enriched with leaf powder from three mango varieties (Kent, Criollo and Edward) and evaluate the total phenolic content, total flavonoid content and antioxidant capacity. The effect of mango leaf powder on the sensory, textural and chromatic parameters of SB was also assessed. The results showed that bread enriched with mango leaf powder (replacing 2%, 6% and 10% of wheat flour in a bread recipe) compared to control SB had a higher total phenolic content (1.16 to 4.03 mg GAE/g) and antioxidant capacity in the DPPH assay (0.15 to 0.76 µmol TE/g) and in the ferric ion-reducing antioxidant power (FRAP) assay (2.33 to 5.36 µmol FeSO 4 /g). Values of chromatic parameters such as lightness ( L *) decreased from 59.10 to 40.71, when the mango leaf powder percentage in bread increased due to the presence of pigments such as chlorophylls (0.54 to 0.69 mg/g) and carotenoids (2.04 to 2.48 mg/g). Among enriched breads, SBs with 2% mango leaf powder obtained the highest sensory panel scores in terms of color, flavor and odor. The enriched breads were characterized by lower hardness, chewiness and gumminess compared to the control bread. In conclusion, it can be stated that sliced bread enriched with mango leaf powder can be an excellent potential resource of bioactive compounds.

Copyright of Glasnik Zastite Bilja is the property of Zadruzna Stampa D.D. and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Mango leaf (Mangifera indica L.) is used in traditional medicine and more recently in food applications due to its bioactive compounds that promote healthy effects. The objectives of the present study were to develop a sliced bread (SB) enriched with leaf powder from three mango varieties (Kent, Criollo and Edward) and evaluate the total phenolic content, total flavonoid content and antioxidant capacity. The effect of mango leaf powder on the sensory, textural and chromatic parameters of SB was also assessed. The results showed that bread enriched with mango leaf powder (replacing 2%, 6% and 10% of wheat flour in a bread recipe) compared to control SB had a higher total phenolic content (1.16 to 4.03 mg GAE/g) and antioxidant capacity in the DPPH assay (0.15 to 0.76 µmol TE/g) and in the ferric ion-reducing antioxidant power (FRAP) assay (2.33 to 5.36 µmol FeSO4/g). Values of chromatic parameters such as lightness (L*) decreased from 59.10 to 40.71, when the mango leaf powder percentage in bread increased due to the presence of pigments such as chlorophylls (0.54 to 0.69 mg/g) and carotenoids (2.04 to 2.48 mg/g). Among enriched breads, SBs with 2% mango leaf powder obtained the highest sensory panel scores in terms of color, flavor and odor. The enriched breads were characterized by lower hardness, chewiness and gumminess compared to the control bread. In conclusion, it can be stated that sliced bread enriched with mango leaf powder can be an excellent potential resource of bioactive compounds. [ABSTRACT FROM AUTHOR]

Denim has been elevated to the status of ''classic'' in the modern fashion cycle by numerous advancements and development efforts over the past few decades. Consumers today are interested in clothing comfort, environmental sustainability, and aesthetic appeals in addition to newborn designs and novel looks. Previous research works had only focused on evaluating the physical properties of denim samples after applying existing hazardous dry processes (whiskering, sandblasting, and PP {Potassium permanganate} spray), but those don’t portray scientific assessment regarding environmental impact assessment, chromatic values and vintage effects of denim. This research work explores sustainable alternative dry garment processes using sodium hydroxide and heat treatment with a view to achieving highly fashionable worn-out effects on sulfur-dyed denim, focusing on color fading. Process variables such as different sodium hydroxide concentrations (5 g/L, 10 g/L, 15 g/L, and 20 g/L) and heat treatment by stenter machine operating temperatures (140°C, 160°C, 180°C, and 200 °C) are used to conducting the research. Addressing a research gap, it evaluates Environmental Impact Measurement scores using EIM Software and chromatic parameters using Datacolor Spectrophotometer. Other examining factors such as color fastness (CF), and physical characteristics such as tensile and tear strength, shrinkage%, air permeability, and contact angle are evaluated. The alternative methods of dry process using are environmentally sustainable with scores of 7 and 1 (EIM software’s scoring system implies 0–33 for low impact, 34–66 for medium impact, and >66 for high impact) respectively. Evaluations indicate decreasing patterns in color strength and chromaticity with higher sodium hydroxide concentration like 20 g/L and heat treatment, leading to a light black or grayish hue at 200°C. Conversely, lower concentrations (5 g/L, 10 g/L) and temperatures (140°C and 160°C) show increased a* (red-green), b* (yellow-blue) values, and r% (reflectance %). Fabrics treated with lower sodium hydroxide concentrations and temperatures exhibit weaker resistance to color change and staining. The study provides a comprehensive assessment using metrics like EIM score, color strength, chromaticity, hue angle, CIELAB color space, reflectance%, and color fastness tests, including rubbing, washing, and light fastness.

The aim of the present work was to study the optimization of a process of canola meal bleaching with hydrogen peroxide. Effect of the bleaching on crude proteins extractability, their emulsifying and foaming properties were evaluated. The obtained results showed that hydrogen peroxide was highly effective for canola meal bleaching and its chromatic parameters were significantly improved. The bleached canola meal reached values of L* = 83.46, a* = −3.66, b* = 17.18 and BI = 18.05, making it compatible with commercial flours such as oat, rye, and whole wheat pastry flours. Protein extractability from the bleached meal was significantly enhanced up to 90 %. The functional properties evaluation of the extracted proteins from the bleached meal showed highly improved emulsifying and foaming properties. The extracted proteins from the bleached meal were mixed with canola oil and the analysis of the peroxide index did not show any oxidizing effect.

Copyright of Journal of Agriculture & Nature / Kahramanmaraş Sütçü İmam Üniversitesi Tarım & Doğa Dergisi is the property of Kahramanmaras Sutcu Imam Universitesi and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Summary: The São Francisco Valley is an exponent region in biotechnology and viticulture, located in the Northeast of Brazil, with tropical cultivation of wine grapes, with more than one harvest a year. Furthermore, wine production in the caatinga biome is unique and has shown commercial potential. Studies related to the physicochemical characterization and stability of wines during aging in the bottle are essential to guarantee and maintain quality. The present study aims to evaluate changes in physicochemical and chromatic parameters of tropical red wines from the São Francisco Valley aging in bottle. Classical physicochemical analyses, profiles of groups of phenolic compounds, antioxidant activity, and chromatic parameters were performed on all red wines from the São Francisco Valley Indication of Origin, with and without storage in oak barrels, and aged in bottles for 36 months. The study showed significant reductions in the levels of physicochemical parameters (acidity, total soluble solids, characterization of phenolic composition, antioxidant power) and color for wines that did not age in oak barrels. However, wines stored in oak barrels showed the highest stability. Thus, red wine storage in oak barrels, an oenological practice that increases quality, can be indicated for tropical red wines. [ABSTRACT FROM AUTHOR]

Denim has been elevated to the status of "classic" in the modern fashion cycle by numerous advancements and development efforts over the past few decades. Consumers today are interested in clothing comfort, environmental sustainability, and aesthetic appeals in addition to newborn designs and novel looks. Previous research works had only focused on evaluating the physical properties of denim samples after applying existing hazardous dry processes (whiskering, sandblasting, and PP {Potassium permanganate} spray), but those don't portray scientific assessment regarding environmental impact assessment, chromatic values and vintage effects of denim. This research work explores sustainable alternative dry garment processes using sodium hydroxide and heat treatment with a view to achieving highly fashionable worn-out effects on sulfur-dyed denim, focusing on color fading. Process variables such as different sodium hydroxide concentrations (5 g/L, 10 g/L, 15 g/L, and 20 g/L) and heat treatment by stenter machine operating temperatures (140°C, 160°C, 180°C, and 200 °C) are used to conducting the research. Addressing a research gap, it evaluates Environmental Impact Measurement scores using EIM Software and chromatic parameters using Datacolor Spectrophotometer. Other examining factors such as color fastness (CF), and physical characteristics such as tensile and tear strength, shrinkage%, air permeability, and contact angle are evaluated. The alternative methods of dry process using are environmentally sustainable with scores of 7 and 1 (EIM software's scoring system implies 0–33 for low impact, 34–66 for medium impact, and >66 for high impact) respectively. Evaluations indicate decreasing patterns in color strength and chromaticity with higher sodium hydroxide concentration like 20 g/L and heat treatment, leading to a light black or grayish hue at 200°C. Conversely, lower concentrations (5 g/L, 10 g/L) and temperatures (140°C and 160°C) show increased a* (red-green), b* (yellow-blue) values, and r% (reflectance %). Fabrics treated with lower sodium hydroxide concentrations and temperatures exhibit weaker resistance to color change and staining. The study provides a comprehensive assessment using metrics like EIM score, color strength, chromaticity, hue angle, CIELAB color space, reflectance%, and color fastness tests, including rubbing, washing, and light fastness. [Display omitted] • Providing insights into how different color fading techniques impact the visual appearances of denim. • This research provides a detailed evaluation of color fading using spectrophotometry. • Focusing on growing consumer demand for sustainable fashion and style. • Emphasizing sustainable production and consumption on denim apparel. • Minimizing the major drawbacks of existing garments dry process. [ABSTRACT FROM AUTHOR]

Seed color is a vital quality determinant of flax, significant for consumers' acceptability, and determines the commercial values of seeds. Also, seed color as a phenotypic marker may be a convenient way to select the plants with desired traits. This study assessed a diversity panel representing 144 flax genotypes from diverse geographical origins for the existence of genetic variability for luminosity (L*) and chromaticity (a* and b*) seed color parameters, seed yield, and quality traits over two years. The genetic variance was significant for seed color parameters, demonstrating the presence of significant genetic variability, which provides a resource to objectively evaluate and select flax genotypes based on seed color according to the market demand. High heritability combined with the high genotypic coefficient of variation observed for seed yield, oil, and protein content suggested a better genetic gain upon selecting these traits. Seed yield, seed quality traits, and phenological traits showed significant negative correlation with L* and b* parameters and positive correlation with a* suggesting that the seeds' dark background and brown color can serve as marker characters to prescreen early-flowering, high-yielding and oil and protein-rich genotypes. Interestingly 48 brown-seeded genotypes were identified as early-flowering with short height, large seeds, high thousand seed weight, and capsule diameter. In addition, 34 genotypes were characterized by light-colored yellow seeds, large seeds, late-flowering with shorter height, and high branch numbers. Our results highlighted that North America and Australia-belonged genotypes were lighter yellow-seeded than the ones from other continents. Flax genotypes from South America and Asia were high-yielding, while genotypes from North America were low-yielding genotypes. Moreover, darker brownseeded genotypes have prevailed in the South American continent. [ABSTRACT FROM AUTHOR]

Seed color is a vital quality determinant of flax, significant for consumers’ acceptability, and determines the commercial values of seeds. Also, seed color as a phenotypic marker may be a convenient way to select the plants with desired traits. This study assessed a diversity panel representing 144 flax genotypes from diverse geographical origins for the existence of genetic variability for luminosity (L*) and chromaticity (a* and b*) seed color parameters, seed yield, and quality traits over two years. The genetic variance was significant for seed color parameters, demonstrating the presence of significant genetic variability, which provides a resource to objectively evaluate and select flax genotypes based on seed color according to the market demand. High heritability combined with the high genotypic coefficient of variation observed for seed yield, oil, and protein content suggested a better genetic gain upon selecting these traits. Seed yield, seed quality traits, and phenological traits showed significant negative correlation with L* and b* parameters and positive correlation with a* suggesting that the seeds’ dark background and brown color can serve as marker characters to prescreen early-flowering, high-yielding and oil and protein-rich genotypes. Interestingly 48 brown-seeded genotypes were identified as early-flowering with short height, large seeds, high thousand seed weight, and capsule diameter. In addition, 34 genotypes were characterized by light-colored yellow seeds, large seeds, late-flowering with shorter height, and high branch numbers. Our results highlighted that North America and Australia-belonged genotypes were lighter yellow-seeded than the ones from other continents. Flax genotypes from South America and Asia were high-yielding, while genotypes from North America were low-yielding genotypes. Moreover, darker brown-seeded genotypes have prevailed in the South American continent.

Copyright of Lucrari Stiintifice, Universitatea de Stiinte Agricole Si Medicina Veterinara Ion Ionescu de la Brad Iasi, Seria Horticultura is the property of University of Agricultural Sciences and Veterinary Medicine (Editura Ion Ionescu de la Brad) and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Walnuts with dark-colored shells, with blackish brown spots that are more or less punctuated, have poor consumer acceptability. To improve the appearance and the commercial quality of shell nuts, certain bleaching processes are applied by means of several oxidizing and reducing agents. Walnuts Juglans Regia L, variety Calarasi and Cogalniceanu, harvest 2015, Exploitation Iargara, Moldova were analyzed. The determination of chromatic characteristics according to CIELAB and effects of the reaction parameters on the color of the whitened shell by the method of the response surfaces of the color variables L*, a* and b* was made. Walnuts bleaching was performed with oxidative bleaching agents (hydrogen peroxide, calcium hypochlorite, sodium perborate and Okorn 12) and reductants (sodium dithionite and sulphurous anhydride) at different concentrations, pH values and temperatures. Based on the analysis of the effects of the independent whitening parameters (the pH of the environment, the concentration of bleaching agents and the temperature of the bleaching medium) and their interactive effects on the chromatic profile and the whitening process of the nut shell it was found that the oxidative whitening agents are more effective. Taking into account the whitening activityof the agents and their toxic emissions, the whitening of walnuts can be done with sodium perborate(Cperborat=5%, τ=60 min, t=600C, pH=10), Okoron 12 (Cokoron12 =5%, τ=90 min, t=600C, pH=10) and with hydrogen peroxide (CH2O2=10%, CNaOH =2.2 %, t=600C, 90 min).

Sacha inchi oil is a high-quality product with market potential and a wealth of bioactive compounds beneficial for food and health. The main objective of this work was to evaluate three quality parameters, stability, chromatic parameters and total carotenoids of commercial oils obtained from Sacha inchi seeds. The free acidity and peroxide value of all samples studied were in ranges of 0.16–1.86 (% α-linolenic acid) and 1.87–17.47 (meq O2/kg), respectively. While K232 value for the samples ranged from 1.96 to 2.29, the K270 value was between 0.08 to 0.20 and ∆K in the range of − 0.005 to 0.005. Regarding color, Sacha inchi oils showed high hab and low C ab ∗ values, and the L* values were from 91 to near 100 units. Samples were located in the second quadrant of the CIELAB a*b*-color diagram. These characteristics corresponds to low-vivid light-yellow colors. Carotenoid content of Sacha inchi oils was 0.31–9.10 mg/kg. The oxidative stability using Rancimat (100 °C, 20 L/h air flow rate) of these oils presented an average value of 5.6 h. Pearson's coefficients indicate a very high correlation coefficient between the values of Car (carotenoid) versus b* (yellow area) (r = 0.991). The results of this study provide better understanding of the quality, stability, chromatic intensities and carotenoid contents of Sacha inchi oil that is marketed in Peru. [ABSTRACT FROM AUTHOR]

Polyphenols are the main contributors for the wines color and also for others characteristics of wines such as astringency and bitterness. Samples of wines (red and white) were analyzed following to assess their polyphenols and anthocyanin's content in relation with their color characteristics. The properties of red (Fetească Neagră) and white wines (Fetească Albă from Cotnari vineyard) were compared to the wine made of grape hybrid cultivar Othello. Also the grape must obtained of hybrid cultivar Othello was analyzed. Polyphenols and anthocyanins were assessed by UV-VIS spectrophotometric methods. Polyphenols content was analyzed using Folin-Ciocalteu method and was expressed as gallic acid. Calibration with gallic acid as standard polyphenolic substance was previously performed. The method for determining anthocyanins is based on their property to be discolored by sulfites. Permanganate index was also determined to evaluate the reducing characteristics of wines by titration against potassium permanganate in the presence of Indigo carmine as redox indicator. Glories chromatic parameters such as color intensity, tonality, %Yellow, %Red and %Blue were established. Polyphenol of the analyzed wines ranged between 47-2653 mg/L polyphenols while the anthocyanins were 0-245 mg/L. Permanganate index was in the range of 14-87 ml KMnO4/L. The polyphenols content of the wine made of hybrid cultivar Othello was lower than that of red wine (Fetească Neagră). The color intensity was significant lower than that of Feteasca Neagră wines. [ABSTRACT FROM AUTHOR]

Sulfur dioxide (SO2) is widely the most used enological additive with reductive, antiseptic and dissolving properties. According to increasing health concerns and the gradual decrease in total SO2 concentrations allowed in wine, alternative and supplementary agents for preservation are being investigated. For this reason, the current study was focused on the impact of different commercial reductive agents on white wine antioxidant activity and chemical composition. The effect of additives that combine sulfites, ascorbic acid and enological tannins were compared against standard 5% sulfurous acid (H2SO3) during the pre-fermentative treatments of Sauvignon Blanc must (Vitis vinifera L.). The basic parameters of quality, free amino-nitrogen and total polyphenoliccompounds in must were analyzed. Gas chromatography and spectrophotometric methods were used to investigate the overall volatile composition, antioxidant and chromatic parameters in wines. The obtained results undoubtedly pointed out the positive effect of sulfuric acid on the fermentation dynamics. Furthermore, application of combined reducing additives with potassium metabisulfite, L-ascorbic acid, gallotannins and ellagitannins, resulted in a higher antioxidant capacity and increased concentration of aromatic compounds and their odor activity values in Sauvignon Blanc wine.

Walnuts with dark-colored shells, with blackish brown spots that are more or less punctuated, have poor consumer acceptability. To improve the appearance and the commercial quality of shell nuts, certain bleaching processes are applied by means of several oxidizing and reducing agents. Walnuts Juglans Regia L, variety Calarasi and Cogalniceanu, harvest 2015, Exploitation Iargara, Moldova were analyzed. The determination of chromatic characteristics according to CIELAB and effects of the reaction parameters on the color of the whitened shell by the method of the response surfaces of the color variables L*, a* and b* was made. Walnuts bleaching was performed with oxidative bleaching agents (hydrogen peroxide, calcium hypochlorite, sodium perborate and Okorn 12) and reductants (sodium dithionite and sulphurous anhydride) at different concentrations, pH values and temperatures. Based on the analysis of the effects of the independent whitening parameters (the pH of the environment, the concentration of bleaching agents and the temperature of the bleaching medium) and their interactive effects on the chromatic profile and the whitening process of the nut shell it was found that the oxidative whitening agents are more effective. Taking into account the whitening activityof the agents and their toxic emissions, the whitening of walnuts can be done with sodium perborate(Cperborat=5%, τ=60 min, t=600C, pH=10), Okoron 12 (Cokoron12 =5%, τ=90 min, t=600C, pH=10) and with hydrogen peroxide (CH2O2=10%, CNaOH =2.2 %, t=600C, 90 min). [ABSTRACT FROM AUTHOR]

Cultural monuments are subject to a degrading phenomenon induced by several factors, such [...]

Atmospheric pollutants can originate the decay of historic paintings exposed to the outdoor elements. This is a cause of great concern, since such contaminants can produce physical-chemical alterations manifested initially in undesirable color change. This paper tests an unsupervised multivariate approach on discrete data color parameters in a pioneering study which combines spectrophotometric data and principal components analysis to detect unaesthetic color change on paint dosimeters in (semi)open-air monuments exposed long-term to the urban atmosphere of the city of Granada (South Spain). To this end the chromatic parameter of the CIEL*a*b* and CIEL*C*h* systems (L*, a*, b*, h*, C* and ΔE) were used as variables for subsequent multivariate analysis in order to determine the intrinsic color change trends. The aim is to evaluate the specific chromatic parameter(s) that cause the unaesthetic damage for each type of paint dosimeter, while also considering the influence of the binder (egg yolk/rabbit glue), the pigment (azurite, malachite and lapis lazuli) and for the first time, the grain size of the studied pigments (azurite). Results demonstrated that this approach is capable of discriminating samples on the basis of dosimeter composition, so enabling interpretation of their aging process. Azurite and lapis lazuli-laden dosimeters tended to turn green over time as a result of exposure to city air regardless of binder composition and location. By contrast, all malachite-laden dosimeters became bluer over time. Luminosity remained stronger in dosimeters prepared with collagen, an important parameter in binder discrimination. This information is also of great value for restoration purposes. [ABSTRACT FROM AUTHOR]

Two types of black crusts showing gypsiferous and calcareous compositions are recognized on the front-walls of the Valladolid Cathedral. On the basis of several petrophysical parameters, in particular compacity, sorption and desorption kinematics of carbonate rocks used building the cathedral, we conclude that the most appropriate cleaning method of the ashlars is washing with water. Highest efficiency of the method is attained with water at 90ºC and at a pressure of 120 bars. This assessment is valid for most of the carbonate rocks of the cathedral except for detrital pelmicrites because of their low compacity which makes that water pressure for cleaning must not exceed 50 bars. The processing of cleaning with water should be preceded by alkaline treatment (NaOH and EDTA) of the rock surface.

The stuccoes weathering varies depending on the environment and building materials involved, the basic conditions associated with the deterioration of stucco being: biological growth, blistering, cracking, delaminating, detachment, disaggregation, flaking and loss. For evaluating the damaging mechanism of the stucco,, some models have been created in the laboratory and the effect of high temperature on them have been evaluated. Also, all of them have been analyzed and discussed, based on the analytical investigations (FTIR, XRD and chromatic parameters). The chromatic parameters (L*, a*, b*, C*, H* and E* and their differences) before and after treatment have been correlated with the species generated from gypsum and lime. A comparative study of these parameters and the original color of the stuccoes were carried out. A comparative study of these parameters and the original color of the stuccoes were carried out. [ABSTRACT FROM AUTHOR]

This work aims to achieve fast and non-destructive indicators that enable the definition of the quality of green coffee from Coffea arabica and C. canephora, respectively Arabica and Robusta, in high commercial samples (which displayed, respectively, medium sieve between 17.4 and 19.2, trade homogeneity of 94.3% and 97.0%, mass of 1000 beans with values of 213.16 g and 151.36 g, apparent densities of green coffee not significantly different, showing values of 0.629 and 0.630 g cm-3 and moisture ranging between 9.056 and 9.243%). Being these samples within the established range of the international market, and ensuring good storage conditions, the chromatic parameters L* (lightness), C* (chroma) and H° (tone or hue angle) of these samples were assessed using illuminants D65 and C. It was concluded that through the application of colour parameters the quality of green coffee can be assessed. Yet, as coordinate a* (contribution of red or green) strongly affects tone of the green coffee, the illuminant type used in the measurement must be defined and/or combined in order to accurately characterize product quality. [ABSTRACT FROM AUTHOR]

Copyright of Industria Textila is the property of Institutul National de Cercetare-Dezvoltare pentru Textile si Pielarie and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Wine color standardization is a difficult but important problem can be solved by proper quantification of important issues, from the conditions of cultivation of vines and ending with way of selling the wine. In this study we have applied multiple regression analysis to achieve mathematical models to assess the CIE Lab parameters - 76 of wines based on chromatic parameters, total phenolic content and anthocyanins of musts, which are well known and easy to calculate. All these variables were measured at 13 rosé wines obtained by prefermentative maceration technology of two red grape varieties Băbească neagră şi Fetească neagră. We obtained two mathematical models for predicting the CIE Lab - 76 parameters that have small standard errors, first using only the L, a, b, C, H° parameters as independent variables, and the second using the total phenolic and anthocyanin content values determined by spectrophotometry. These models can be useful in wineries, especially in moments during winemaking, specifically to achieve rosé and red wines to determine the optimal timing of closing of the grape prefermentative maceration or maceration-fermentation process, resulting less technology interventions and ensure wines colour constancy from year to year. [ABSTRACT FROM AUTHOR]

Data on chromatic parameters allow objective assessment of fruit color at maturity of consumption, by analyzing hydroalcoholic extracts obtained and monitoring color development during their storage. This paper aims to determine the chromatic parameters (L, a, b, C, H°) and anthocyanin content of ethanolic extracts obtained from fruits of four varieties of sour cherry (Prunus cerasus L.) and six varieties of cherry (Prunus avium L.) grown in the experimental field of Research Development Station for Fruit growing, Iasi, using CIE Lab-76 method and data digitization program Vincolor modified. Bitter cherry variety Amar de Maxut, presented the most important content in anthocyanins (443.72±1.54 mg/100g) and total phenolic compounds (794.62±0.08 mg GAE/100g), this variety having the most intensely colored fruits of the analyzed varieties. The color of each extract was simulated electronically using the program Digital Colour Atlas® 3.0 Demoversion, based on values obtained from spectral analysis (λ 380-780 nm). [ABSTRACT FROM AUTHOR]

Abstract: The application of high hydrostatic pressure (HHP) to fresh and marinated beef has not had the same development as cooked or cured meat products. The limited commercial application of HHP on these products is due to the significant discoloration observed. In the present work, it was studied the application of HHP treatments on frozen or thawed carpaccio samples at three pressure levels (400, 500 and 600MPa) during 5 min at refrigeration temperatures (0 and 5°C) and room temperature (20°C). Carpaccio was prepared using Semitendinosus beef muscle marinated with antioxidant and preservative additives. Analyses performed in all samples were: expressible moisture, pH, shear force, work of shearing, CIELab chromatic parameters, sensory appearance and aerobic total count (ATC) at 30°C. There was no temperature effect on HHP processing of thawed (5 and 20°C) or frozen (0 and 5°C) samples. Pressure level effect was only observed on ATC and work of shearing of thawed treated samples. Frozen conditioning of carpaccio previous to HHP treatments reduced the harmful effects of pressure on chromatic parameters (L*, a* and b*) and water holding capacity. This could evidence a minimization of the denaturation of sarcoplasmic and myofibrillar proteins. It was observed a lower effectiveness of HHP treatments on microorganisms’ inactivation for frozen carpaccio than for thawed one. [Copyright &y& Elsevier]

Abstract: The influence of the application of a continuous pulsed electric fields treatment (PEF treatment) to grape pomace on the evolution of colour and phenolic content of Cabernet Sauvignon red wines has been investigated. Wine from grape treated by PEF presented at the end of alcoholic fermentation higher colour intensity (CI), total polyphenol index (TPI) and total anthocyanic content (TAC) than control wine. This effect was observed even although maceration time for PEF wine was 48h shorter than for control. Differences remained during malolactic fermentation and maturation. After 4months of aging in bottle, CI, TPI and TAC of PEF wine were 38%, 22% and 11% higher respectively than the control. HPLC phenolic profiles of wines were qualitatively similar, without detecting a selective effect on any phenol. No significant differences in sensory attributes between wines were detected. Results indicate that PEF is a promising technology in red winemaking for reducing the maceration time and increasing colour and phenolic extraction. [Copyright &y& Elsevier]

Abstract: Nickel–aluminum layered double hydroxides have been prepared by conventional coprecipitation and by coprecipitation in the presence of a surfactant. The solids have been characterised by several physicochemical techniques. Calcination leads to formation of homogeneously dispersed mixed oxides, which have been characterised as well. The colour properties (lightness and chromaticity coordinates) of both series of solids (layered precursors and calcined ones) have been measured. It has been found that both the preparation method and the calcination treatment have an important effect on the luminosity (whiteness/darkness) of the solids, although the effect on the precise chromaticity coordinates (green/red and blue/yellow) is less marked. [Copyright &y& Elsevier]

Abstract: To investigate color quality in a systematic way, it is necessary to objectively measure color, as well as pigment concentration. The variation of anthocyanins content, chromatic parameters (L ∗, a ∗, b ∗, hue angle, chroma, and ΔE), pH, titratable acidity, and soluble solid content of reconstituted pomegranate juices were investigated at one month intervals during storage period at 4, 20, and 37°C for 210days. The main anthocyanins quantified by HPLC–UV were cyanidin, delphinidin, and pelargonidin, 3-glucoside, and their 3,5-diglucoside. Juice color was investigated using Hunterlab colorimeter. The anthocyanin content and chromatic parameters of pomegranate juice changed significantly with increasing storage temperature and time (p <0.05), and the degradation of pigments followed first-order reaction kinetics. The total anthocyanin content significantly correlated with the some chromatic parameters of the pomegranate juice. The soluble solid content and pH increased significantly during storage at all temperatures. [Copyright &y& Elsevier]

This study presents aspects concerning the use of phenolic compounds and chromatic parameters in order to differentiate and classify the red wines obtained by classical maceration-fermentation method, from local grape varieties. 15 wine samples from 'Vulpe', 'Balada', 'Novac', 'Negru de Dragş ani', 'Feteascā neagrà', 'Arcaş ', 'Negru aromat', 'Negru de Cā uş ani', 'Negru vârtos', 'Bãtutà neagra', 'Bā beascà neagrã', 'Negru moale', 'Amurg', 'Codana' and 'Busuioacā de Bohotin' grape variety have been analyzed. The chromatic parameters of the analyzed wine samples were calculated according to CIE Lab 76 methods taking into consideration the absorption spectrum of each wine. A computerized colour simulation with the specialized software Digital Colour Atlas 3.0 was done, underlining the colour differences and thus classifying the wines. Classification of the studied wines according to their colour is similar to the already established order of absorption curves of the same wines. The order established by the values of the phenolic contents is the same with the hierarchy established on anthocyans' content, absorption spectrums and computerized colour simulation. [ABSTRACT FROM AUTHOR]

Abstract: The effects of two new enzyme processing aids, Bioliva and Rapidase adex D, and that of the olive paste malaxation temperature factor on the composition of natural colourings (chlorophylls, xanthophylls, and carotenes) and the chromatic parameters (chroma, brightness, and hue) have been investigated in virgin olive oils. Other major analytical variables (secoiridoid derivatives, tocopherols, volatiles, sensory scoring, oxidative stability, and glycerides) have also been evaluated. The analysed oil samples were obtained by processing in the experimental oil mill at an industrial level three olive varieties (Caroleo, Leccino, and Dritta). The two enzyme complexes (Rapidase adex D more markedly) affected the values of green and yellow pigments and colour index, as well as the profile of other functional analytical fractions, owing to their effective action on the hypoderm and parenchyma tissues of the fruits. This resulted in an enhanced release of lipochromes and other bioactive non-glyceridic compounds and in a greater accumulation of them into the oil phase. Increasing malaxation temperatures in the range of 20–30°C resulted in an increase of the concentrations of lipochromes and other functional unsaponifiable components (excluding volatiles) in the oils. An increase of the temperature to 35°C did not enhance the level of these compounds. On the contrary, the oxidation and other degrading processes might be accelerated. [Copyright &y& Elsevier]

Cocoa bean is a resource with great level of bioactive components that have shown potential beneficial effects on health, in addition to being the main ingredient in the chocolate industry. This study evaluated the total antioxidant capacity (quencher-DPPH°), polyphenols, fatty acid profile, and chromatic parameters of Peruvian commercial cocoa beans. The different analytes were quantified using UV–Vis absorption spectroscopy, gas chromatography-flame ionization detection (GC/FID) and liquid chromatography coupled with diode array detector (HPLC-DAD). Results showed that the lightness (L *) and the hue angle (h ab) were the greatest variation in both cocoa kernel and cocoa powder. The main fatty acids were oleic, stearic, and palmitic (respective averages of 34.48 ± 1.49, 31.81 ± 1.51 and 30.01 ± 0.89%). Theobromine (9.79–12.95 mg/g), catechin (3.90–18.22 mg/g) and epicatechin (6.15–13.09 mg/g) represented the major bioactives. Also, hybrid cultivars (Hy1, Hy2, Hy3, Hy4, Hy5, and Hy6) provided the highest content in polyphenols, flavonoids, and flavanols, also resulting in the highest total antioxidant capacity. [Display omitted] • Peruvian commercial cocoa beans of Blanco, Chuncho and Hybrid cultivars were analyzed. • Chromatic parameters in cocoa kernel are smaller than in cocoa powder. • Main bioactive compounds of cocoa bean extract were theobromine > catechin > epicatechin. • Hybrid samples have highest content of bioactives and antioxidant capacity. • The TAC by Q-DPPH have a positive correlation with polyphenols with epicatechin exception. [ABSTRACT FROM AUTHOR]

Sulfur dioxide (SO2) is widely the most used enological additive with reductive, antiseptic and dissolving properties. According to increasing health concerns and the gradual decrease in total SO2 concentrations allowed in wine, alternative and supplementary agents for preservation are being investigated. For this reason, the current study was focused on the impact of different commercial reductive agents on white wine antioxidant activity and chemical composition. The effect of additives that combine sulfites, ascorbic acid and enological tannins were compared against standard 5% sulfurous acid (H2SO3) during the pre-fermentative treatments of Sauvignon Blanc must (Vitis vinifera L.). The basic parameters of quality, free amino-nitrogen and total polyphenoliccompounds in must were analyzed. Gas chromatography and spectrophotometric methods were used to investigate the overall volatile composition, antioxidant and chromatic parameters in wines. The obtained results undoubtedly pointed out the positive effect of sulfuric acid on the fermentation dynamics. Furthermore, application of combined reducing additives with potassium metabisulfite, L-ascorbic acid, gallotannins and ellagitannins, resulted in a higher antioxidant capacity and increased concentration of aromatic compounds and their odor activity values in Sauvignon Blanc wine. [ABSTRACT FROM AUTHOR]