Search Results (3,497)

Despite identifying genes regulating the coat colour in Western pig breeds, the genetic basis of the coat colour in Chinese indigenous pigs is still not understood due to the diversity of indigenous breeds and their genetic differences from exotic pigs. In this study, 215 Wuzhishan pigs with three coat colour patterns (white, black, and black-back/white-belly) were used to conduct a genome-wide association analysis. We found that genes responsible for the coat colour in the Wuzhishan breed are located on chromosome 8. Ninety-seven genome-wide significant SNPs are related to the animal’s coat colour. Using a haplotype-sharing analysis, we narrowed the potential candidate region to a 10.1 Mb interval encompassing only one gene, RAPGEF2, which participates in the regulation of melanogenesis. Two additional candidate genes, PDGFRA and KIT, are located within 1 Mb of the genome-wide significant SNPs. Gene ontology analysis and literature mining suggest that these candidate genes are associated with the animal’s coat colour. mRNA expression results revealed that RAPGEF2 and PDGFRA had significantly higher expressions in black pigs than in white pigs and higher expressions in black skin than in white skin from the same black-back/white-belly pigs. These results suggest that RAPGEF2 and PDGFRA are potential candidate genes regulating the coat colour in Wuzhishan pigs. Interestingly, mutations of KIT (a gene duplication and a G to A substitution at the splicing site in intron 17) were detected in white Wuzhishan pigs but not in black-back/white-belly or black pigs, suggesting a close genetic relationship between white Wuzhishan pigs and Western white pig breeds. In summary, these results indicate that the expression of RAPGEF2 and PDGFRA may cause the coat colour variation by influencing the deposition of melanin, while the mutation of KIT causes the white coat colour. Our results may provide a theoretical basis for the breeding of white coat colour Wuzhishan pigs, and shed light on the complex genetic background of coat colour variations in indigenous Chinese pig breeds. Full article

The aim of this study was to evaluate the effect of ultrasound used as a preliminary treatment and drying temperature on the properties of dried apples (var. Golden Delicious). The aim of the work was also to optimise the process in terms of reducing the drying time and obtaining a product with specific properties. The apple tissue was sonicated for various times from 30 to 60 min. Then, the tissue was air-dried with a constant air flow of 55 to 85 °C. The work determined the dry substance content, water activity, colour parameters, content, antioxidant activity, and hygroscopicity of the dried material. The drying kinetics were also analysed. The results showed that the decrease in sonification time increased the dry matter content and reduced water activity. Also, the decrease in drying temperature caused a smaller intake of water and led to a lower hygroscopicity of dried apples. The selected parameters of the process had a positive effect on the preservation of bioactive compounds and led to an increase in antioxidant activity. Experimental results were adapted by a second-order polynomial model, where analysis of variance was utilized to define optimal drying conditions. Therefore, considering the shortest drying time, the lowest colour difference, ΔE, and the highest antioxidant activity, the best condition for the drying of apple tissue can be obtained with the application of 30 min of samples sonication and drying of apples at a temperature of 80.9 °C. Full article

The application of high hydrostatic pressure and mild heat treatment represents preservation processes for extending the shelf life of food products without compromising their quality. The combination of these physical methods at lower applied levels represents a promising approach to preserving the quality of treated products. This study aims to investigate the impact of combined treatments on the quality and storage stability of strawberry, banana, almond milk and avocado smoothies. The total colony count, electronic nose and tongue signals, colour, viscosity and sensory properties were examined over a 14-day storage period at 6 °C. The combined treatments were found to be effective in reducing the total colony count. During the sensory analysis, the impact of storage was the most prominent factor. Both the treatments and storage conditions significantly affected the colour characteristics of the samples. The smoothie samples exhibited pseudoplastic flow behaviour. Both applied treatments resulted in enhanced texture stability of the samples during the storage period. The electronic tongue and nose could differentiate between groups of fresh and stored samples, as well as between control and treated samples. Full article

The existing body of research on battery state of health has identified various degradation modes for the electrolyte, yet very few studies have explored the role of electrolyte colour changes as a diagnostic tool for state of health (SOH). This study investigates the impact of elevated temperatures and its correlation with electrolyte colour changes and capacity fade during cycling. Specifically, the research examines whether cycling cells at elevated temperatures induces noticeable changes in electrolyte colour and whether these changes can be linked to the SOH of the cells. The methodology employs in operando optical sensors to monitor real-time colour shifts in the electrolyte, aiming to demonstrate a qualitative relationship between electrolyte colour change, degradation, thermal ageing, and capacity fade, laying the foundations for future quantitative assessment of the relationships identified. Our research builds upon these findings by offering a novel approach that integrates optical sensing to provide real-time visual evidence of electrolyte degradation and colour change during cell operation. The results demonstrate a clear relationship between elevated temperature, electrolyte colour change, and capacity fade, leading to accelerated degradation. This approach offers a new insight over traditional in exitu battery diagnostics, as it enables continuous in operando monitoring of electrolyte colour change and has the potential to unlock a detailed understanding of the chemical reactions and electrolyte breakdown during cycling. Full article

Seed-borne pathogens pose a significant threat to global food security. This study focuses on Curtobacterium flaccumfaciens pv. flaccumfaciens (Cff), a quarantine plant pathogen causing bacterial wilt of common beans. Despite its global spread and economic impact, effective control measures are limited. Existing diagnostic methods, such as PCR, are time-consuming, destructive, and challenging for large-scale screening. This study explores the potential of photoacoustic techniques as a non-destructive, rapid, and high-throughput alternative. These techniques leverage the photoacoustic effect to measure optical absorption, offering high sensitivity and accuracy. Cff colonies exhibit distinct pigmentation, suggesting their suitability for photoacoustic detection. We characterised the optical properties of Cff and developed an in vitro model to simulate conditions within Cff-infected bean seeds. The results demonstrate the efficiency of the photoacoustic technique in detecting Cff in a mimicked-bean seed and indicate the potential discrimination of different coloured Cff strains. This study paves the way for a novel, non-invasive approach to the early detection of Cff and other seed-borne pathogens, contributing to improve crop health and food security. Full article

In this work, we developed an antioxidant and antibacterial red pectin food packaging material with natural Hibiscus sabdariffa flos. This study showed that this red pectin film (PJH, PCH, PCJH) containing Hibiscus extract exhibited antioxidant activity. The addition of hibiscus improved the barrier properties. The WVTR parameter values for the PJH, PCH and PJCH samples were as follows: 4.87 [g/m²d], 4.45 [g/m²d], and 4.48 [g/m²d]. The addition had a significant effect on the L* of the samples, i.e., PJH, PCH and PJCH films. This is a useful effect for films of selected products or product groups. Microbiological analyses of our red pectin films showed that they had an inhibitory effect on the growth of Listeria monocytogenes. In the case of the Staphylococcus aureus strain, the inhibitory effect was shown by films that contained hibiscus extract: PJH, PCH and PJCH. This means that the added hibiscus increased the antimicrobial activity of our red films. An additional advantage of our pectin films is their red colour, which, in addition to its protective and ecological function, also plays a marketing role. Full article

The hydrogen diffusion flame is commonly described as difficult to see in the visible range. However, even in controlled laboratory conditions with careful imaging, the flame appears reddish. Previous research has reported a variety of colours generated from hydrogen flames. Some researchers believe that the visible colour is due to sodium in airborne dust. Other studies suggest the flame colour is caused by the vibration–rotation band of water vapour. In addition, $\mathrm{H}-\mathsf{\alpha }$ emits radiance in the visible range; therefore, the visible colour of the hydrogen flame could be contributed from the $\mathrm{H}-\mathsf{\alpha }$ emission. Nevertheless, a definitive conclusion to explain the visible reddish colour of the hydrogen flame is lacking. This paper reports precisely instrumented spectroscopic imaging tests, calibration, and data processing in order to resolve the spectral lines in the red colour zone (580–700 nm). This study used a spectrograph and a DSLR camera to capture the spectrum of hydrogen diffusion flames under different co-flow conditions. The values of emission lines in this range were compared with the databases provided by HITRAN molecular spectroscopy and the National Institute of Standards and Technology (NIST). The results of this study show that $\mathrm{H}-\mathsf{\alpha }$ emission is highly likely to appear in a hydrogen diffusion flame, which contradicts the previous hypothesis. This work may provide new insight into hydrogen-based combustion. Full article

Nanozymes represent a new generation of artificial enzymes that combine nanomaterial properties with catalytic activities similar to those of natural enzymes. It has significant advantages in catalytic efficiency, selectivity, and stability, leading to increasing interest in their application in aqueous environments. Since the discovery of enzyme-like activity in Fe₃O₄, more and more iron-based nanozymes have been utilised for the detection and removal of pollutants. Iron is a non-toxic, low-cost transition metal, and this property makes iron-based nanozymes more compatible with safety requirements in aqueous environmental applications. Although iron-based nanozymes have demonstrated significant advantages in the water environment field, the relevant research is still in its infancy. Therefore, it is of great practical significance to systematically summarise the latest applications of iron-based nanozymes in the water environment. This paper describes the common methods of synthesising iron-based nanozymes. In addition, the applications of iron-based nanozymes in detecting pollutants and pollutant removal are reviewed. It was found that the removal of pollutants by iron-based nanozymes was mainly achieved through the reactive oxygen species, whereas the recognition of pollutants primarily depended on the reactions of iron-based nanozymes, such as colour development, fluorescence, and chemiluminescence. Finally, we highlight the challenges and future prospects for the application of iron-based nanozymes in water environments. In summary, this paper systematically summaries and discusses the common synthesis methods of iron-based nanozymes and their applications in the aquatic environment, with a view to providing new ideas for overcoming the limitations of traditional pollutant detection and removal methods and realising the high-quality development of iron-based nanozymes in water environment. Full article

Changes in physicochemical parameters, fruit softening enzymes and cell wall polysaccharides at four different maturation stages were investigated in two jackfruit genotypes (‘Accession 242’, ‘Accession 341’). For the first three maturity stages, fruit were harvested at 90, 110, and 130 days after flowering (Stage I, II and III, respectively), while Stage IV was determined based on the presence of a dull hollow tapping sound. The fruit edible portion and seed percentage increased, whilst the core and rag percentage decreased with advancement in fruit maturation and ripening. The fruit harvested at Stage IV had comparatively higher soluble solids content (SSC), ascorbic acid and flavonoids, along with lower titratable acidity (TA) and phenolics, than other maturity stages. Bulb firmness was higher at Stage I in both genotypes, along with higher total pectin, protopectin and cellulose compared to other maturity stages. The activity of cell wall hydrolases was higher during later maturity stages. Fruit harvested at Stage IV had higher edible portions, carotenoids, flavonoids and SSC, as well as better colour attributes, while those harvested at Stage I exhibited higher phenolics, TA, pectin and cellulose. These findings could serve as a baseline for future research related to the intended use and maturity standardisation of jackfruit. Full article

Urban inland rivers are closely related to urban development, but high-density urbanisation has reduced the natural function of streams and the riverbanks are hardened into two parts, embankment walls and berms, which give rise to a variety of riparian landscapes. However, the difference in the height of riparian walkways affects the degree of their greening and landscape effects. In this paper, we studied single- and double-decker urban greenways, constructed quantitative indicators of spatial elements based on deep learning algorithms using an image semantic segmentation (ISS) model that simulates human visual perception, used random forests and multivariate linear regression models to study the impact of the height difference of the linear riverfront greenway on visual perception, clarified the impact of the visual landscape differences caused by different types of space on landscape aesthetic preferences (LP) and confirmed the impact of the specific extent to which landscape components influence preferences. The results of the study showed that there were significant differences in landscape perception scores between the single and double layers. (1) The influence of WED (negative correlation) and NI (positive correlation) is large in the single-layer greenway. The colour, material and structure of the guardrail can be beautified and diversified and the quality of the greenery can be taken into account to maintain the visibility of the greenery in order to improve the score of the single-layer greenway. (2) The significant influence of BVI in the double-layered greenway is positive. Water-friendly or water-viewing spaces can be added appropriately to improve the landscape score of double-layered greenways. This study is applicable to the regional landscape feature identification of single- and double-decker greenways on large-scale urban hard barge bank images, which realises the whole-region feature identification of a large-scale human perspective and is an effective expansion of analysis techniques for sustainable landscape planning and the design of riparian greenways. Full article

Wood plastic composites (WPCs) have recently gained attention as alternatives to traditional wood materials for outdoor use, thanks to their enhanced moisture resistance and durability, which extends their service life. Discolouration as well as surface erosion has been observed during weathering for both WPCs with untreated and heat-treated wood. However, aspects such as changes in surface hydrophobicity, chemistry, and erosion in terms of microplastic formation have received less attention; this research aimed to evaluate these factors during natural weathering. Four types of WPC samples, consisting of 50% wood particles (untreated and heat-treated) and 50% polypropylene, were naturally weathered in Latvia for two years. The samples measured 240 mm × 240 mm × 5 mm. Results showed rapid colour changes, microcracks, and exposed wood particles, suggesting microplastic formation. ATR-FTIR analysis showed increased absorption at 1715 cm⁻¹ (carbonyl groups) and at 3410 cm⁻¹ and 3460 cm⁻¹, typical of wood, indicating chemical changes on the surface. These changes influenced surface hydrophobicity, roughness, and water penetration. In a relatively short exposure time, WPCs without proper additives undergo significant changes in their aesthetic and physical properties, leading to surface erosion and potential microplastic formation. This could challenge the perception of WPCs as environmentally friendly materials. Full article

Background: Thermovinification is a non-conventional winemaking practice that replaces the traditional method of grape maceration. Methods: This study evaluated the influence of thermovinification temperature on the quality of Syrah wines. The treatments included traditional winemaking with 7 days of maceration during alcoholic fermentation at 23 °C (TW—control); and thermovinification for 2 h at 55 °C (TV55), 65 °C (TV65), and 75 °C (TV75). The red wines were made through microvinification (10-litre glass). Phenolic compounds (n = 26) were quantified by high-performance liquid chromatography and a colour analysis using the CIELab/CIEL*C*h systems and a sensory analysis was conducted to evaluate the acceptability of the thermovinified wine. Results: The results indicate that thermovinification increased the content of bioactive compounds and intensified the colour of the wine, reducing L* and a*. However, the content of phenolic acids decreased, except for trans-caftaric acid, which was approximately 50 times higher. A higher temperature of thermovinification (75 °C) promoted the degradation of all anthocyanins. Among flavonols, kaempferol-3-O-glucoside, quercetin-3-β-D-glucoside, and isorhamnetin-3-O-glucoside were higher in TV65 and TV75 wines. Greater amounts of stilbenes were quantified in TV65. Among the flavan-3-ols, TV75 stood out, especially for (+)-catechin, (−)-epicatechin, procyanidin A2, and procyanidin B1. Conclusions: The thermovinification at 65 °C is optimal for minimising anthocyanin degradation and improving Syrah wine quality. Full article

The Bullmastiff is a giant breed of dog, and there is evidence the breed is predisposed to cancer and musculoskeletal disorders, though the disease investigation of the breed is limited. This study reports on the demography, longevity and mortality of Bullmastiffs attending veterinary practices in Australia over a ten-year period. VetCompass Australia collects patient data from veterinary practices across Australia for epidemiological analysis. All patient records of Bullmastiffs available in the VetCompass Australia database during this decade period were reviewed, with demographic information on the breed inclusive of coat colour, sex, neuter status, weight and location collated. Standardised veterinary diagnostic (VeNom) codes for the most appropriate cause of death were assigned to deceased dogs. The population comprised 2771 Bullmastiffs with an overall median age of 2.8 years. Within the group, 1259 were female (45.4%), 1491 were male (53.8%), and 21 dogs (0.8%) had no recorded sex or neuter status. Dogs grew rapidly in their first year, with an average gain of approximately 1 kg every 10 days. A slower growth rate continued in their second year, and growth plateaued as adulthood was reached, with the mean body weight of adult male dogs (46.6 kg) being heavier than that of females (40.5 kg). The age at death for the group was 8.5 years. The most common causes of death in the breed were mass lesions (28.2%), old age (9.9%), musculoskeletal-related disease (9.9%) and neurological (5.3%) and behavioural disorders (4.8%). Neutering was protective against mortality from urogenital causes (OR: 0.14; CI: 0.02–0.52; p = 0.003) and had a positive effect on longevity. This study provides demographic and health information on a population of Bullmastiffs attending veterinary practices in Australia, which will benefit evidence-based veterinary decisions for this breed. Additionally, the results may assist owners and breeders in making informed decisions on health risks and breeding programmes in the population. Full article

Packaging is an integral part of every food product, especially cheese. An important goal is to protect the product from spoiling and drying out. Two types of cheese were tested: soft goat’s cheese and hard goat’s cheese. They were evaluated for gloss, water activity, and colour. The aim of the research was to assess changes in the water activity of goat cheese in correlation with changes in gloss and color during storage in various forms of packaging, depending on consumer habits. The research problem was based on consumer observations regarding the repackaging of dairy products, including goat’s cheese. Consumers have reported such a problem in previous studies. The question was asked: will it be necessary in the future to indicate to the consumer the appropriate form of repackaging for a given goat’s cheese? It was shown that the best packaging for storing open feta-type goat salad cheeses was aluminum foil and hard goat cheeses in the producer’s packaging. The method of storage only affects the change in gloss in the case of goat salad cheese and parameter a* hard cheese. At the same time, the need was noted to develop appropriate packaging that would serve to protect the product from spoilage and would not pose a threat to the natural environment after being thrown into the trash. Wrapping soft goat cheeses in cellulose fiber paper reduced water activity by 5% after 14 days of storage but did not encourage re-consumption. The key task for future research is, therefore, to carry out regular consumer surveys. Therefore, it is necessary to choose (develop) a packaging that would preserve the original quality of the cheeses when stored in these conditions. Full article

Searching for natural alternatives to synthetic fermentation activators has led to the study of bee pollen as a natural alcoholic fermentation activator. This study evaluated the potential of different bee pollen extracts (0.25 g/L) as activators in a Palomino Fino grape must. By analysing the composition of each extract, it was possible to identify the specific bee pollen fractions with the highest efficacy for activating alcoholic fermentation. Four extracts were obtained through sequential extraction using various organic solvents of increasing polarity (hexane, acetone, ethanol, and water), and their compositions were characterised. The effect of each extract was evaluated by monitoring the viable yeast populations and fermentation kinetics throughout the alcoholic fermentation process, along with the physicochemical and colour characterisation of the white wines obtained. The bee pollen fraction extracted with hexane, which was rich in long-chain fatty acids, significantly increased the maximum yeast populations and improved the fermentation kinetics. However, the extracts rich in polyphenolic compounds exhibited slower fermentation rates. Based on the obtained results, the lipid fraction of bee pollen extracted with hexane may be responsible for its ability to activate alcoholic fermentation. Full article