Stability of astaxanthin in yogurt used to simulate apricot color, under refrigeration

The aim of this study was to incorporate astaxanthin to yogurts with different fat content to match apricot (Prunus armeniaca L.) color. The samples containing astaxanthin were stored at 5 ± 3 °C, and color stability and astaxanthin content were determined by colorimetry and high performance liquid chromatography (HPLC), respectively. Yogurt samples were analyzed in triplicate every 24 hours for one week and subsequently every week for 3 more weeks There were no significant differences (p < 0.05) between astaxanthin concentration values at 0 and 28 days for both samples; therefore, it can be said that the fat content in the yogurt had not effect on the stability of pigment. The low dispersion of the data showed uniformity in the three chromaticity coordinates L*, a*, b* throughout the storage period for both types of yogurt. Values of ∆E ≥ 5.0 were not obtained at any time during storage, indicating high stability of the pigment.

Biochemical changes and color properties of fresh-cut green bean (Phaseolus vulgaris L. cv.gina) treated with calcium chloride during storage

Calcium chloride is widely used in industries as a firming agent, and also to extend shelf-life of vegetables. The aim of this study was to determine, the effect of different doses of calcium chloride on biochemical and color properties of fresh-cut green bean. Fresh-cut green beans were dipped for 90 seconds in 0.5%, 1%, 2% and 3% solution of calcium chloride at 25°C. The fresh-cut green bean samples were packaged in polystyrene foam dishes, wrapped with stretch film and stored in a cold room at 5±1°C temperature and 85-90% RH. Calcium chloride treatments did not retain the green color of samples. Whiteness index, browning index and total color difference (ΔE) values of CaCl2 treated samples were high. Saturation index and hue angle were low compared to the control, especially at higher doses of CaCl2. Polyphenol oxidase (PPO) enzyme activity in samples treated with CaCl2 at 3% doses, was low at the 7th days of storage than with other treatments. Fructose and sucrose content of samples increased in all treatment groups whereas glucose level decreased during the first 4th days of storage.

Composition and color stability of anthocyanin-based extract from purple sweet potato

AbstractPurple sweet potato (PSP) can provide products with attractive color besides nutritious benefits in food processing. So, the compositions and color stability of an aqueous anthocyanin-based PSP extract were investigated in order to promote its wide use in food industry. PSP anthocyanins were extracted with water, and nine individual anthocyanins (48.72 ug mL–1 in total, 24.36 mg/100 g fresh PSP in yield) were found by HPLC analysis. The PSP extract also contained 17.11 mg mL–1 of protein, 0.44 mg mL–1 of dietary fiber, 2.82 mg mL–1 of reducing sugars, 4.02 ug mL–1 of Se, 54.21 ug mL–1 of Ca and 60.83 ug mL–1 of Mg. Changes in color and stability of the PSP extract, as affected by pH, heat, light and extraction process, were further evaluated. Results indicated that PSP anthocyanins had good stability at pH 2.0-6.0, while the color of PSP extract kept stable during 30 days of storage at 20 °C in dark. Both UV and fluorescent exposure weakened the color stability of PSP extract and UV showed a more drastic effect in comparison. A steaming pretreatment of fresh PSP is beneficial to the color stability.

Impact of different drying parameters on color, β-carotene, antioxidant activity and minerals of apricot (Prunus armeniacaL.)

Abstract Apricot is one of the fruits dried by using different methods, such as sun, convective or microwave drying. The effects of drying methods on the components of this fruit differ depending upon the temperature or time parameters. In this research, the impacts of convective, microwave and microwave–convective drying techniques on color, β-carotene, minerals and antioxidant activity of apricots were investigated. The color values (L*, b*,ΔEab, h° and C*ab) of dried fruit were decreased, while the a* values increased. Compared with a fresh sample, the dried apricots showed a 1.4-3.9-fold proportional increase in β-carotene based on the increment of dry matter. The samples dried at high temperature and microwave levels, at 75 °C+90 watt and 75 °C+160 watt, showed lower antioxidant activity. Of the different drying treatments, the microwave-convective method (50 °C+160 watt) obtained a higher β-carotene content while maintaining antioxidant activity with a short drying time.

Test of exudates color hues for evaluating the physiological potential of coffee (Coffea arabica L.) seeds

Coffee seeds have slow and irregular germination, losing fast their viability during storage, and the standard germination test of these seeds requires at least 30 days. Besides, the results may not reflect the actual physiological quality of these seeds. The objective of this work was to develop a fast and practical test for evaluating the viability of coffee seeds, which is based on the interpretation of different color hues of exudates from seeds. Coffee seeds of the cultivar Catuai 44 from six lots were submitted to germination, accelerated aging, and electrical conductivity tests. In the exudates color hue test, coffee seeds without the parchment and the silvery pellicle (four replications of 10 seeds each) were distributed on top of paper towels moistened and then maintained into a germinator, at 25 ºC for 24, 48, 72, 96, and 120 h. Three classes of color hues were established: colorless, light color hue, and dark color hue, assigning the values of 0, 1, and 3, for each class, respectively. The proposed exudates color hue test can be recommended for the fast assessment of viability for coffee seeds. The most promising results were obtained for seeds with 12% moisture content, after imbibition periods of 72, 96, and 120 h; and with 30% moisture content, after imbibition periods of 72 and 120 h.

Photograph of Richard, Iris and Albert Sloman [n.d.]

An undated photograph of Richard, Iris and Albert Sloman taken outside what is believed to be a holiday cabin in Parry Sound, Ontario. This photograph was in the possession of the Rick Bell family, of St. Catharines.

Richard Nelson Bell - Iris Sloman Wedding Day Photo, 1939

A black and white photograph taken in 1939 on the occasion of the marriage of Richard Nelson Bell to Iris Sloman. Pictured in the photograph, from left to right, are: Bert Sloman; Richard Nelson Bell; Iris Sloman Bell; and Helen Beatty Sloman. This photograph was in the possession of Rick Bell, the son of Richard Nelson and Iris Bell. The Bell - Sloman family descends from former Black slaves from the United States.Bert Sloman (Albert Edward Sloman) passed away in 1986 at Kitchener-Waterloo, Ontario. His wife Vera Matilda Sloman passed away January 4, 2011 at Cambridge Memorial Hospital. They had a son, Ron Sloman.

Albert, Josie and Iris Sloman in the Vegetable Garden [ n.d.]

This undated black and white family snapshot shows Albert and Josie Sloman (at left) with their daughter, Iris Sloman Bell (third from left) and an unidentified woman in the vegetable garden. The location of the garden is not clear, although it could be St. Catharines or London, Ontario. This photograph was in the possession of Rick Bell, of St. Catharines, whose mother was Iris Sloman Bell. The Sloman - Bell family ancestry includes former Black slaves from the United States who settled in Canada.

Iris Sloman with unidentified woman and sister Helen Sloman [n.d.]

Iris Sloman, at left, with her sister, Helen, far right, and an unidentified woman on the beach in this undated photo. The location could possibly be Port Dalhousie or Parry Sound. This photo was among the family memorabilia retrieved by Rick Bell from his mother's attic in St. Catharines in the 1980s. The Bell - Sloman family descends from former African American slaves who settled in the London and St. Catharines areas.

Richard and Iris Bell Wedding Day, 1939

Richard and Iris (Sloman) Bell are pictured on the grounds of unknown gardens, possibly in Niagara Falls, on their wedding day in 1939. This photo was among the family memorabilia in the possession of their son, Rick Bell, of St. Catharines.

Iris Sloman [n.d.]

A young Iris Sloman is pictured in this portrait, date and location unknown. Iris Sloman married Richard Bell in 1939 and the couple resided in St. Catharines, Ontario. Her son, Rick Bell, retrieve this and other family photos from his mother's attic in the 1980s. Branches of the Bell -Sloman family are descended from African American slaves.

Vera Sloman, Richard Bell, Iris Sloman Bell and Bert Sloman [n.d.]

This black and white family photo is undated yet believed to be in 1939 on the wedding day of Richard and Iris Bell. Pictured in this photo are, from right, Vera, Richard Bell, Iris Sloman Bell, and Bert Sloman. This photo was in the possession of Rick Bell, of St. Catharines, son of Richard and Iris. The Bell - Sloman families have descendants who are former African American slaves.Bert Sloman (Albert Edward Sloman) passed away in 1986 at Kitchener - Waterloo, Ontario. His wife, Vera Matilda Sloman, passed away January 4, 2011 at Cambridge Memorial Hospital. They had a son, Ron Sloman.

Tintype of Three African American Women [n.d.]

Three unidentified Black women, two seated and one standing, pose against a painted backdrop in the studio of an unknown photographer. This small black and white tintype has been cut on the upper and lower left-hand corners. The back of the tintype is a copper color. This photograph was among the family memorabilia in the possession of Iris Sloman Bell, of St. Catharines, Ontario. Relatives of the Sloman - Bell families include former American slaves who settled in Canada."Tintypes were the invention of Prof. Hamilton Smith of Ohio. They begin as thin sheets of iron, covered with a layer of black paint. This serves as the base for the same iodized collodion coating and silver nitrate bath used in the ambrotype process. First made in 1856, millions were produced well into the twentieth century. When tintypes were finished in the same sorts of mats and cases used for ambrotypes, it can be almost impossible to distinguish which process was used without removing the image to examine the substrate." Source: American Museum of Photography http://www.photographymuseum.com/primer.html

Evaluación cuantitativa de la oxidación-reducción en un vidrio calizo cristalino y su efecto sobre el color por Tomás Hernández Niño

Tesis (Maestría en Ciencias con Especialidad en Ingeniería Cerámica) U.A.N.L.