Search Results (330)

The role of science and technology in enhancing beer quality is crucial amid growing market demands. This pilot study assessed the clarity and physicochemical stability of laboratory beers treated post fermentation with three clarifying (fining) agents: two chitosan-based and one collagen-based (fish bladder/isinglass). The beers were brewed with Polish barley malt and hops (alpha acids 7.5% and 14.5%). The measured parameters included pH, colour, turbidity, viscosity, surface tension, and foam volume. Within this small-scale, low-power dataset, both the collagen- and chitosan-based agents improved clarity, with the collagen agent showing the lowest turbidity in this sample. The clarifying agents also influenced the colour and surface tension, while the pH was largely unchanged. The foam volume increased with fining. Shelf-life checks suggested improved stability in clarified beers, with no clear differences between agents under these conditions. These findings are preliminary. The results should be interpreted cautiously due to the limited number of replicates. Larger scale studies with adequate replication are required before translating these observations into brewing practice. Chitosan’s effectiveness as a clarifying agent aligns with its high charge density and ability to coagulate suspended particles. This study underscores the importance of selecting appropriate clarifying agents to optimize beer clarity and stability while maintaining essential physicochemical properties. These findings contribute to the brewing industry’s efforts to meet consumer expectations for high-quality, stable beer products. Full article

Strawberry leaf extract (SLE) was used in dry fermented sausages, “Salchichón”, to enrich them with antioxidants. The effect of SLE on various characteristics was monitored during ripening and storage. SLE had a slight effect on microbiological characteristics; however, the pH after 3, 14, and 21 days was slightly lower (4.51–4.55) in the samples with higher SLE concentration (0.5% + 1% dextrose). Peroxide value (PV) and thiobarbituric acid reactive substances (TBARS) values of sausages with SLE and with ascorbic acid (reference antioxidant), at the end of ripening, were similar. SLE acted as a pro-oxidant when the sausage was stored in the light; however, it showed antioxidant activity in the dark and at 50 °C storage conditions. Higher extract concentration reduced redness a* value and increased yellowness b* value in the CIELab colour system. Addition of SLE to dry fermented sausages has no negative effect on the ripening process; however, storage conditions of the final product should be carefully controlled. Sensory analysis of the final product showed that SLE imparts a recognisable herbal odour; however, it did not reduce the overall product acceptability. It may be concluded that SLE may be a promising ingredient for increasing the nutritional quality of fermented sausages. Full article

Urine pH serves as an indicator of systemic acid–base balance and helps detect early-stage urinary and renal disorders. However, conventional monitoring methods rely on instruments or manual procedures, limiting their use among vulnerable groups such as infants and bedridden elderly individuals. In this study, a pH-responsive smart hydrogel was developed and integrated into diapers to enable real-time, equipment-free, and visually interpretable urine pH monitoring. An optimised degumming process enabled one-step preparation of a silk fibroin–sericin aqueous solution. We employed a visible light-induced photo-crosslinking strategy to fabricate a dual-network hydrogel with enhanced strength and stability. Increasing sericin content accelerated gelation (≤15 min) and improved performance, achieving a maximum stress of 54 kPa, strain of 168%, and water absorption of 566%. We incorporated natural anthocyanins and fine-tuned them to produce four distinct colour changes in response to urine pH, with significantly improved colour differentiation (ΔE). Upon contact with urine, the hydrogel displays green within the normal pH range, indicating a healthy state. At the same time, a reddish-purple or blue colour serves as a visual warning of abnormal acidity or alkalinity. This intelligent hydrogel system combines rapid gelation, excellent mechanical properties, and a sensitive visual response, offering a promising platform for body fluid monitoring. Full article

Given health concerns, oleogels are promising substitutes for saturated fats in food products. An emulsion-templated method was used, employing rapeseed oil and hydroxypropyl methylcellulose (HPMC) as the structuring agent, to produce oleogels. Oil-in-water emulsions (50:50 w/w) were prepared with three HPMC concentrations (1.5, 2.0, and 2.5% w/w) and dried convectively at 60, 70, 80, and 90 °C to obtain oleogels. The emulsions exhibited viscoelastic behaviour with a predominant viscous character, G″ > G′. Drying kinetics showed a constant rate period followed by a falling rate period; the latter was satisfactorily modelled using a diffusion-based approach. All oleogels displayed predominantly elastic behaviour but the characteristics depended on the temperature employed during the drying operation and the HPMC content. The mechanical moduli (G″ and G′) of the oleogels increased significantly with a drying temperature below 80 °C. Higher HPMC content enhanced structural development and thermal stability. Most oleogels exhibited high oil binding capacity (>85%), which increased with the drying temperature and the HPMC content. A correlation was established between the elastic moduli, oil retention, and the hardness of the oleogels. No significant influences of the drying temperature and the polymer concentration on lipid oxidation and colour samples were determined. These results highlight the importance of selecting appropriate drying conditions based on the desired final product properties. Full article

Background: The present study investigated the relation between dental inclination, colorimetric variation, and aesthetic perception according to the modification of incisor inclination. Smile aesthetics, shaped by morphological factors and patient perception, are vital for social attractiveness and treatment success. This study aimed to assess the effect of varying head tilt on the perceived colour of upper central incisors by simulating changes in torque of the tooth, as well as evaluate factors influencing the perception of an aesthetic smile, including morphological characteristics and gingival aesthetic parameters. Methods: The study was comprised of three stages: colour analysis, evaluation of micro- and mini-aesthetic smile features, and an image-based assessment to determine evaluator perceptions and overall smile attractiveness. A sample of 50 students with complete, lesion-free anterior dentition was analysed. To simulate the effect of orthodontic torque changes during colour analysis, subjects tilted their heads downward and upward, representing palatal and buccal crown torque, respectively. Standardized macro-intraoral photographs were captured under controlled lighting conditions using a DSLR camera stabilized on a tripod in the different positions: the neutral head position (p0), 15° upward (p + 15), and 15° downward (p − 15). Digital colour analysis was conducted in the CIELAB colour space (L*, a*, b*). In the next stage, focusing on micro- and mini-aesthetic evaluation, an additional 50 smiles were generated using artificial intelligence via the SmileCloud program—one digitally enhanced smile per subject—complementing the initial set of 50 spontaneous smiles. These 100 smile images were evaluated by 50 laypersons and 50 dentists using a visual analogue scale via an online questionnaire, in order to assess perceptions, determine smile attractiveness, and quantify gingival aesthetic parameters. Results: The statistically significant regression results are as follows: those for the L* values in all three head inclinations: downward (−15 degrees), upward (+15 degrees), and total tilting (−15 to +15 degrees), as well as for the a* values for downward tilting and the b* values for total tilting. When the head is tilted downwards, the central incisors are positioned retrusively, and the L* b* values reveal a darker and more yellowish appearance, whereas, with the head tilted upwards, the central incisors protrude, and L* a* values indicate a brighter and more greenish appear. In the evaluation stage of the smile aesthetics study, no significant differences were observed in the judgments between laypersons and dentists or between males and females. Smiles with a high or average anterior line, parallel arc, upward lip curvature, visible first/second premolars, a smile index of 5.08–5.87, and symmetry score of 1.04 were rated as more attractive. Significant asymmetries were observed between upper dental hemi-quadrants in gingival contour and interdental papilla height, highlighting subtle morphological variations relevant to smile aesthetics. Conclusions: Aesthetic assessment revealed that the findings suggest a measurable impact of head position on dental colour perception and aesthetic evaluation. Evaluator variables including profession and gender exerted negligible effects on aesthetic perception, whereas smile attractiveness features and gingival aesthetic parameters demonstrate significant clinical applicability in patient management. Full article

The incorporation of Cannabis sativa L. seeds into barley wort was investigated to enhance the functional profile of beer. Hemp seeds (cv. Henola) were malted via controlled steeping, germination, and kilning, then added to barley malt at 10% and 30% (w/w) in both malted and unmalted forms. Standard congress mashing produced worts whose physicochemical parameters (pH, extract, colour, turbidity, filtration and saccharification times) were assessed, alongside profiles of fermentable sugars, polyphenols, B-group vitamins, and cannabinoids. Addition of hemp seeds reduced extract yield without impairing saccharification or filtration and slightly elevated mash pH and turbidity. Maltose and glucose levels declined significantly at higher hemp dosages, whereas sucrose remained stable. Wort enriched with 30% unmalted seeds exhibited the highest levels of trans-ferulic (20.61 µg/g), gallic (5.66 µg/g), trans-p-coumaric (3.68 µg/g), quercetin (6.07 µg/g), and trans-cinnamic (4.07 µg/g) acids. Malted hemp addition enhanced thiamine (up to 0.302 mg/mL) and riboflavin (up to 178.8 µg/mL) concentrations. Cannabinoids (THCA-A, THCV, CBDV, CBG, CBN) were successfully extracted at µg/mL levels, with the total cannabinoid content peaking at 14.59 µg/mL in the 30% malted treatment. These findings demonstrate that hemp seeds, particularly in malted form, can enrich barley wort with bioactive polyphenols, vitamins, and non-psychoactive cannabinoids under standard mashing conditions, without compromising key brewing performance metrics. Further work on fermentation, sensory evaluation, stability, and bioavailability is warranted to realise hemp-enriched functional beers. Full article

The objective of this study was to develop a novel sauce formulation in which egg yolk was substituted with pea and soy proteins, in addition to the incorporation of tomato pomace as a functional ingredient. Nine experimental samples (E1–E3, S1–S3, and P1–P3) and three control samples (E0, S0, and P0) were prepared, corresponding to three protein sources (E: egg yolk, S: soy, P: pea), with increasing concentrations of tomato pomace (0, 2, 4, and 6%). The formulations were adjusted proportionally in terms of water and oil to maintain the desired consistency. The analyses performed included: physico-chemical analysis of the sauce (fat content, peroxide value, and CIE L* a* b* color determination), quality assessment using Fourier Transform Infrared Spectroscopy (FT-IR, rheological measurements, and microstructural evaluation. The sample designated P2 demonstrated a notable correlation with favourable parameters, exhibiting intense colouration, elevated protein content, and consistent rheological properties. However, at higher levels of tomato pomace (notably 6%), microstructural instability was observed, which may limit the formulation’s robustness over time. These findings demonstrate that tomato pomace can enhance the functional and structural characteristics of sauce, while also highlighting the importance of optimizing concentration levels to avoid negative impacts on emulsion stability. Overall, the results support the use of tomato pomace and plant proteins in the formulation of sustainable and innovative food products. Full article

The aim of this study is to evaluate the effectiveness of deacidifying treatments for the restoration of textiles used as supports for works of art, with particular attention to the chemical stability, colour variation and mechanical resistance of the materials over time. The present study involved the analysis of two products: Bookkeeper^TM, containing magnesium oxide, and Nanorestore^TM, a dispersion of calcium hydroxide in alcoholic solutions of ethanol and 2-propanol. The products were applied to a series of tests on cotton, linen and jute fabrics. The experimental approach comprised an artificial degradation process of the fabrics, followed by the application of the treatments and an accelerated ageing cycle. A series of parameters were monitored throughout the experiment, encompassing surface pH, chromatic shifts ascertained through colorimetric measurements and the morphological transformations of the fabrics, as elucidated by scanning electron microscopy (SEM-EDS). The findings yielded from this study have enabled the delineation of the behaviour exhibited by the treated materials over an extended timeframe. This underscores the significance of a judicious selection of treatments, contingent upon the particular chemical and physical attributes inherent to the fabrics in question. Full article

This study investigates the impact of mild steaming (105 °C and 120 °C for 12 h) on the colour characteristics and chemical stability of beech wood (Fagus sylvatica L.) during natural indoor ageing. Untreated and steamed samples of mature wood and false heartwood were analysed for CIELAB and CIELCh colour parameters (L*, a*, b*, C*, h°) and chemical changes using ATR-FTIR spectroscopy. Steaming resulted in a significant decrease in lightness (L*) and increased a*, b*, and C* values, producing darker and more saturated reddish-brown tones. It also reduced the visual differences between mature wood and false heartwood, enhancing colour uniformity. During the light-induced ageing period, steamed wood—particularly at 105 °C—exhibited improved colour stability, maintaining chroma and hue more effectively than untreated samples. Statistically significant interaction effects between treatment, time, and tissue type revealed that the ageing-related colour changes were jointly influenced by thermal modification and the anatomical characteristics of the wood. In the FTIR spectra, the most pronounced changes were observed in the absorption bands of the aromatic skeleton and carbonyl groups (1504 and 1732 cm⁻¹). These findings confirm that mild steaming alters the original aesthetic properties and colour of beech wood when exposed to an indoor environment. Full article

The essential oil isolated from clove (Syzygium aromaticum) is used in food, medicine, cosmetics, agriculture, and aromatherapy for its antimicrobial, antioxidant, and analgesic properties. This systematic review, following the PRISMA 2020 methodology, evaluates the application of clove essential oil in meat and meat products to determine its effectiveness in preventing oxidative damage and improving product quality. A search was performed in various databases, obtaining 639 studies. After removing duplicates and applying inclusion and exclusion criteria, 43 relevant articles were selected. Studies published between 1999 and 2024 that evaluated clove essential oil in meat for human consumption were included, excluding research on extracts other than essential oil or supplements for animal feed. The studies suggest that clove essential oil improves parameters such as oxidative stability, colour preservation, and the reduction in reactive compounds such as thiobarbituric acid-reactive substances, thereby increasing the shelf life and safety of meat and meat products. Oxidation is reduced through free radical inhibition and lipid protection. The main variability detected includes the type of meat, application method and storage conditions. The concentrations used ranged from 2.65 mL/kg to 5%. Although variability in methodologies and concentrations used is a limitation for meta-analysis, the findings support the potential of clove essential oil as a natural alternative for preserving meat products, responding to consumer demand for safer foods free of synthetic preservatives. Full article

Consumer demand for plant-based functional foods, especially probiotic beverages, has increased due to their health benefits and suitability as dairy-free alternatives. This study assessed, through a factorial combination, the stability of plant-based extracts (avocado, ginger, and tropical) individually inoculated with three commercial Lactobacillus strains (L. casei, L. plantarum, L. reuteri) and stored under refrigerated conditions during both primary (PSL) and secondary shelf life (SSL). Product shelf life was defined by probiotic viability, considering the functional threshold (≥6 log CFU/mL), which was maintained across all formulations throughout the storage period. Physicochemical parameters, including pH, titratable acidity, and colour, as well as volatile profile, remained stable, with only minor variations depending on the matrix and bacterial strain. Sensory evaluations (triangle and acceptability tests) confirmed that the probiotic juices were acceptable to consumers. Overall, the results demonstrate the feasibility of producing non-fermented, plant-based probiotic beverages that retain their functional properties and meet consumer sensory expectations, offering a promising alternative for vegan and lactose-intolerant individuals. Full article

The objective of our study is to monitor the stability of Extra Virgin Olive Oil (EVOO) flavoured with cloves. Two flavouring processes were tested, namely the maceration of cloves in olive oil and the grinding of cloves with olives. The analysis of the obtained oils showed that the process of the simultaneous grinding of the cloves with the olives produced a better oil quality than the maceration process in terms of richness in total phenols. The co-crushing method increased the total phenols in the olive oil by 34.24% and 73.37%, compared to the maceration method with an increase of only 17.1% and 52.35%, respectively, for the 2 and 4% of cloves addition. Fluorescence spectroscopy analysis of the oils supplied useful and complementary results. The aromatized olive oil developed by simultaneous grinding was subjected to ageing acceleration at 60 °C in the dark for 165 days. Results indicated that the acidity and the value of the specific extinction coefficient K₂₃₂ of the control EVOO followed the standards of the International Olive Oil Council. During accelerated storage, the degradation of total phenols was marked as less for the flavoured EVOOs than for the control samples. After 165 days of storage, the colour of all olive oil samples was modified, with this change being the most apparent for unflavoured oil with a 45.6% and 46.4% decrease in L and b* vs. 38.8% and 22.4% for C1, and 45.5% and 37.2% for C2 respectively. After 165 days of storage, all the oil samples were darker and red. Flavouring EVOO with cloves offered a better stability to the oil. A consumer survey involving 224 participants revealed that despite the fact that only 30% were familiar with flavoured oils, 83.9% expressed a willingness to purchase clove-flavoured olive oil if it became available on the market. Flavoured oils offer a good alternative to multiply olive oil-based products and thus offer additional opportunities for the marketing of olive oils. Full article

The valorisation of underutilized male layer-type chickens offers a sustainable and ethically aligned opportunity for the poultry industry. This study evaluated the feasibility of male layer-type chicken meat in the production of chicken pâtés and compared the effects of different meat sources—commercial broiler (CP), and 5 (5wP) and 9-week-old (9wP) male layer-type chickens—on product quality during refrigerated storage using the general linear model with the Tukey–Kramer post-hoc test. Pâtés made from 5wP meat exhibited the most favourable technological properties, including the lowest (p < 0.05) total expressible fluid (TEF), highest (p < 0.05) water retention (TEF_Water), and lowest (p < 0.05) fat content (TEF_Fat) than CP and 9wP indicating superior emulsion stability. The 5wP pâtés also presented the lowest (p < 0.05) TBARS values on day 1, along with reduced colour deterioration (ΔE) over 7 days of storage. CP samples demonstrated the greatest (p < 0.05) hardness, cohesiveness, and gumminess, but lower (p < 0.05) springiness and resilience compared to 5wP and 9wP, yielding softer and elastic pâtés. Overall, pâtés formulated with 5wP can be a promising option for the development of value-added poultry products. The incorporation of male layer-type chicken meat into commercial formulations will encourage further research of their market potential. Full article

The demand for polymer composite materials in the dental market is increasing every year. This rise is due to their excellent properties and ongoing technological advancements. The goal of this study was to develop new photoinitiators included in the liquid organic matrix, which is one of the main components of dental composites. Therefore, a series of compounds based on the indenoquinoxaline skeleton was synthesized, differing in the substituent. The spectroscopic properties of these compounds allowed their use as visible-light photoinitiators of radical polymerization in combination with (phenylthio)acetic acid. In addition to the polymerization kinetics, the lifetime and quantum yield of the triplet-state formation and the rate constants of its quenching by (phenylthio)acetic acid were determined. The durability of the designed composites was also assessed. Ageing tests included hydrothermal ageing, allowing for the determination of sorption, solubility, and mass change. Solutions imitating the oral cavity environment—distilled water, artificial saliva, n-heptane, and 3% acetic acid—as well as solutions containing pigments were used for these studies. Determination of the mass change and colour stability allowed for the assessment of how these materials react to long-term exposure in the oral environment. It was found that the solution simulating the natural oral environment has a significant impact on the hydrolytic stability and colour stability of the materials. Full article

The colour degradation of murals presents a significant challenge in the conservation of architectural heritage. Previous research has often concentrated on localized pigment changes while paying insufficient attention to the interaction between colour variation and indoor environmental conditions. Although non-destructive analytical techniques are widely used in heritage studies, their integrated application in combination with colourimetry has been limited, particularly in the context of Tibetan Buddhist murals in highland continental climates. This study investigates the murals of Liuli Hall in Meidai Lamasery, Inner Mongolia, as a representative case. We employed a comprehensive methodology that combines non-destructive analytical tools, gas chromatography–mass spectrometry, and quantitative colour analysis to examine pigment composition, binding material, and surface deterioration. Through joint analysis using the CIE Lab and CIE LCh colour space systems, we quantified mural colour changes and explored their correlation with material degradation and environmental exposure. The pigments identified include cinnabar, atacamite, azurite, and chalk, with animal glue and drying oils as binding materials. Colourimetric results revealed pronounced yellowing on the east and west walls, primarily caused by the ageing of organic binders. In contrast, a notable reduction in brightness on the south wall was attributed to dust accumulation. These findings support tailored conservation measures such as regular surface cleaning for the south wall and antioxidant stabilization treatments for the east and west walls. Initial cleaning efforts proved effective. The integrated approach adopted in this study provides a replicable model for mural diagnostics and conservation under complex environmental conditions. Full article