METHODS: A full factorial design (23) was applied to study the effects of mango-pineapple ratio (x1), immersion time in sugar solution (x2), and concentration of sugar solution (x3) in the production of mango-pineapple jelly spheres using frozen reverse spherification. The responses studied were the physicochemical properties (color, total soluble solids, and texture) and sensory evaluation of mango-pineapple jelly spheres.
RESULTS: Mango-pineapple ratio had a positive effect on a* and b* while having a negative effect L* value on the jelly sphere. Total soluble solids of jelly spheres were influenced by both immersion time in sugar solution and concentration of sugar solution. Immersion time in sugar solution had a positive effect on the peak force of the compression cycle and deformation at peak load while having a negative effect on the total soluble solid of jelly spheres. On the other hand, the concentration of sugar solution had a positive effect on the sensory evaluation in terms of flavor, texture, and overall acceptability. The desirability function approach was used to optimize the factors, and an overall desirability of 0.89 for all responses was achieved with 1.28:1 mango-pineapple ratio, 30 mins immersion time in sugar solution, and 22°Brix sugar solution. A proximate analysis of the optimized mango-pineapple jelly spheres had an energy content of 73.18 kcal/100 g and showed nutrient values of 81.11% moisture, 0.10% ash, 0.46% protein, 0% fat, 0.97% total dietary fiber, and 17.35% digestible carbohydrate.
CONCLUSIONS: The development of the optimal mango-pineapple jelly sphere allows food producers to produce a dessert that is low in calories, with a good appearance and consumer acceptability.
METHODS: 80 teeth were selected and divided into two groups which were stained with black coffee and red wine respectively. The stained specimens were subdivided into four subgroups to be bleached with Opalescence, LumiBrite, WhiteLight and strawberry extract. Color measurements were made using spectrophotometer at baseline level, after staining, after bleaching and 1 week after bleaching. The ΔE₀₀ was calculated post bleaching (ΔE₀₀1), after 1-week follow up (ΔE₀₀2) and color changes between 1-week follow up and baseline (ΔE₀₀3). Data were analyzed by paired t-test and ANOVA with a significant difference of P< 0.05.
RESULTS: Paired t-test showed significant differences in ΔE₀₀1 and ΔE₀₀2 for both stained specimens (P< 0.001). For black coffee stained specimens, Whitelight had significantly higher ΔE₀₀2 compared to the other bleaching agents (P< 0.05). For red wine stain, Whitelight also showed the significantly lowest ΔE₀₀1 (P< 0.001) and the highest ΔE₀₀2 (P< 0.001) compared to other groups. LumiBrite showed the significantly lowest ΔE₀₀3 for red wine stained specimens (P< 0.05). Whitelight had the poorest bleaching efficacy with deterioration effect after 1-week follow up. Opalescence, LumiBrite and strawberry extract had clinically perceptible and comparable bleaching efficacy. Strawberry extract appeared to be a potential natural bleaching agent with a desirable effect.
CLINICAL SIGNIFICANCE: Commercial tooth bleaching agents can cause several undesirable side effects such as damage to enamel, hypersensitivity and even affecting the pulp. Strawberry extract is a natural, effective bleaching agent that may have reduced side effects.
METHODS: Adaxial walls of leaf epidermal cells were characterized using high-pressure-frozen freeze-substituted specimens, which retain their native dimensions during observations using transmission and scanning microscopy, accompanied by energy-dispersive X-ray spectroscopy to identify the role of biogenic silica in wall-based iridescence. Biogenic silica was experimentally removed using aqueous Na2CO3 and optical properties were compared using spectral reflectance.
KEY RESULTS AND CONCLUSIONS: Blue iridescence is produced in the adaxial epidermal cell wall, which contains helicoid lamellae. The blue iridescence from cell surfaces is left-circularly polarized. The position of the silica granules is entrained by the helicoid microfibrillar layers, and granules accumulate at a uniform position within the helicoids, contributing to the structure that produces the blue iridescence, as part of the unit cell responsible for 2 ° Bragg scatter. Removal of silica from the walls eliminated the blue colour. Addition of silica nanoparticles on existing cellulosic lamellae is a novel mechanism for adding structural colour in organisms.