Hemispherical Brillouin zone imaging of a diamond-type biological photonic crystal

The brilliant structural body colours of many animals are created by three-dimensional biological photonic crystals that act as wavelength-specific reflectors. Here, we report a study on the vividly coloured scales of the diamond weevil, Entimus imperialis. Electron microscopy identified the chitin and air assemblies inside the scales as domains of a single-network diamond (Fd3m) photonic crystal. We visualized the topology of the first Brillouin zone (FBZ) by imaging scatterometry, and we reconstructed the complete photonic band structure diagram (PBSD) of the chitinous photonic crystal from reflectance spectra. Comparison with calculated PBSDs indeed showed a perfect overlap. The unique method of non-invasive hemispherical imaging of the FBZ provides key insights for the investigation of photonic crystals in the visible wavelength range. The characterized extremely large biophotonic nanostructures of E. imperialis are structurally optimized for high reflectance and may thus be well suited for use as a template for producing novel photonic devices, e.g. through biomimicry or direct infiltration from dielectric material.     

Defective kernel detection using a linear colour CCD

Abstract

This study was aimed at detecting defective wheat (Triticum durum Desf) with a machine vision system of linear colour charge-coupled device. One thousand one hundred and sixty-nine images were captured for sound kernels, 710 for black germ kernels and 627 for broken kernels. A software package was developed to extract various morphological, colour and texture features from the images captured. Then the experimental data were subjected to multivariate analysis. Principal component analysis was employed to differentiate samples from different categories. Partial least square discriminant analysis and venetian blinds cross-validation were used to develop classification models. The best detection accuracies of samples were 92·7, 88·0 and 89·6% for black germ kernels, broken kernels and sound kernels. The results have proved that it is feasible and effective to employ partial least square discriminant analysis for feature selection and defective kernel detection.     

Comparison of different peeling systems for kiwifruit (Actinidia deliciosa,cv Hayward)

Galicia (N.W. Spain) produces 60% of Spanish kiwifruit (Actinidia deliciosa) and 5–20% of these are ‘destrío’ fruits, which do not reach market size and the appropriate form. These rejected fruits can be processed into products, thus increasing their added value. The processing of kiwifruit always includes a peeling operation, which can be performed by different systems. The most suitable conditions for caustic peeling and thermal peeling were established. Then, the two peeling systems were compared with manual peeling with the aim of selecting the best system to remove the peel of the ‘destrío’ kiwifruit. The fruits, once harvested, were stored in a cold chamber at 0 °C. Before processing or marketing kiwifruits, it is necessary to remove them from storage in cold chamber and storage at room temperature. In this study, different storage times at room temperature before peeling kiwifruits were also tested. The best system for peeling the kiwifruit was thermal peeling as this system resulted in the lowest weight loss and preserved the green colour characteristic of the kiwifruit. The best time for peeling the kiwifruit was after 8 days of storage at room temperature, after being removed from the cold chamber.     

Colourful questions of an Indian village

How we understand and recall colour in the environments we encounter is reliant on the context. Drawing on a repeated experience of the author in a rural Indian village, a number of questions were raised regarding visual distinctiveness and its impact on the identity of place embedded in the memories of the village. A photographic walk‐through was undertaken to determine the existing colour palette and its relationship to the character of the memories of the village. Combined with observations and theory drawn from the literature, it is proposed that considering the experience from a pluralist perspective enables insights to emerge. In this case, colour moments and colour contrast are key attributes of memories and identity construction for the village visitor.     

Turning a Digital Camera into an Absolute 2D Tele‐Colorimeter

We present a simple and effective technique for absolute colorimetric camera characterization, invariant to changes in exposure/aperture and scene irradiance, suitable in a wide range of applications including image‐based reflectance measurements, spectral pre‐filtering and spectral upsampling for rendering, to improve colour accuracy in high dynamic range imaging. Our method requires a limited number of acquisitions, an off‐the‐shelf target and a commonly available projector, used as a controllable light source, other than the reflected radiance to be known. The characterized camera can be effectively used as a 2D tele‐colorimeter, providing the user with an accurate estimate of the distribution of luminance and chromaticity in a scene, without requiring explicit knowledge of the incident lighting power spectra. We validate the approach by comparing our estimated absolute tristimulus values (XYZ data in ) with the measurements of a professional 2D tele‐colorimeter, for a set of scenes with complex geometry, spatially varying reflectance and light sources with very different spectral power distribution.     

Influence of drying conditions on colour,betacyanin content and antioxidant capacities in dried red-fleshed dragon fruit (Hylocereus polyrhizus)

In this study, drying of red-fleshed dragon fruit at different temperatures (40, 50, 60, 70 and 80 °C) and air velocities (1.0 and 1.5 m s⁻¹) was conducted under the specific humidity of 25 g H₂O kg⁻¹ dry air. The results showed that drying at higher temperatures resulted in shorter drying times. However, temperature and air velocity did not significantly affect the total betacyanin contents and antioxidant capacities in dried products. Seven betacyanins identified by LC-MS were betanin, isobetanin, phyllocactin, isophyllocactin, betanidin 5 –O-(6′O-3-hydroxybutyryl)-β-glucoside, isobetanidin 5 –O-(6′O-3-hydroxybutyryl)-β-glucoside and decarboxylated phyllocactin. In addition, the temperature increased the isomerisation of betacyanins. The most preferable condition for preserving the colour and betacyanin contents of red-fleshed dragon fruit was the drying at a temperature of 80 °C and air velocity of 1.5 m s⁻¹ since it could shorten the drying time and give a bright red colour to the dried product as well as it had no significant impact on the betacyanins.     

Effect of blanching and drying treatments on quality of bamboo shoot slices

The enzymes activity, texture, pectin, microstructure and colour change in bamboo shoots (Dendrocalamus latiflorus) were examined to evaluate the effect of blanching and drying treatments on quality of bamboo shoot slices (BSS). Peroxidase (POD), phenylalanine ammonia‐lyase and polyphenol oxidase in BSS will become completely inactive at 95 °C for 6‐, 9‐ and 12‐min blanching treatments, respectively. The hardness and protopectin (PP) content decreased after the blanching treatment. Meanwhile, the content of water‐soluble pectin increased initially and then decreased gradually during the blanching. After the blanching treatment, the L* and a* of BSS decreased, while b* increased, ΔE > 2. The hardness of rehydrated BSS decreased by 43.57% after freeze drying (FD), which, however, decreased more after hot air drying (HAD). The pectin of rehydrated BSS was also determined to explain the hardness change in BSS. The BSS acquired similar microstructure of fresh samples after FD, while microstructure of BSS was severely damaged after HAD. The colour of BSS changes significantly after drying treatment. However, FD can maintain better colour of BSS than HAD. The results may provide a reference for industrial production of BSS.     

Quality assessment of commercial paprikas

Several quality parameters of smoked, oven‐dried and sun‐dried paprikas were studied. Smoked paprikas showed the highest American Spice Trade Association (ASTA) units and pigment concentrations, whereas oven‐dried paprikas showed the best browning index and red/yellow pigment ratio, and sun‐dried paprikas had the highest redness for reflected colour. The colour stability results showed drastic overall colour change (ΔE) and decreased redness and ASTA units of the sun‐dried and oven‐dried paprikas after two and 5 days of UV exposure. Degradation of the smoked paprika colour parameters was progressive, and they showed less degradation even after 30 days. The evaluation of the antioxidant activity showed higher DPPH radical‐scavenging capacity in the smoked samples. The profiles of volatile phenolic compounds of the smoked samples are responsible for the differences in the antioxidant capacity. The great differences in colour stability and antioxidant activity make smoked paprika the best choice for use in the food industry.     

Clarification and pasteurisation effects on monomeric anthocyanins and percent polymeric colour of black carrot (Daucus carota L.) juice

Black carrots (BCs) are a rich source of stable anthocyanins (ACNs). The purpose of this study was to evaluate the effects of clarification and pasteurisation on ACNs of black carrot juice (BCJ). Monomeric ACNs, ACN profile and percent polymeric colour were determined during processing of BCJ. While depectinisation and bentonite treatments resulted in 7% and 20% increases in monomeric ACN content of BCJ, respectively, gelatine–kieselsol treatment and pasteurisation resulted in 10% and 3–16% reduction. Percent polymeric colour decreased after clarification, but substantially increased in samples subjected to heat. ACNs of BCJ samples were identified by HPLC–MS. Unclarified BCJ contained cyanidin-3-galactoside-xyloside-glucoside-ferulic acid as the major ACN, followed by cyanidin-3-galactoside-xyloside-glucoside-coumaric acid, and cyanidin-3-galactoside-xyloside-glucoside. After depectinisation, two more ACNs (cyanidin-3-galactoside-xyloside and cyanidin-3-galactoside-xyloside-glucoside-sinapic acid) were also identified. These results indicated that depectinisation and bentonite treatment had positive effect on the colour of BCJ, while gelatin–kieselsol treatment and pasteurisation had negative effect.     

Influence of pH on colour and iron content of peptide fractions obtained from bovine Hb concentrate hydrolysates

The effect of pH on colour and iron content (Fe) of peptide fractions obtained from bovine haemoglobin concentrate (BHC) hydrolysates was studied. Four hydrolysates were obtained using three enzymes: Protex‐6‐L (P), Fungal–Protease–Concetrate (FC) and Flavourzyme (F). BHC and its hydrolysates (P, FC, P + F, FC + F) were fractioned at pH 4.5, 7.0 and 9.5. Solubility and Fe from different fractions were measured. Correlations between CIELAB colour parameters and Fe from different fractions were analysed. The colour from different fractions varied from red to yellow (a* and b* positives). Lightness values (L*) ranged from twenty‐four to seventy. FC4.5 and FC + F4.5 fractions were the clearest and yellow (higher L*, b*, h), while BHC9.5 and P + F9.5 fractions had the lowest values of L*, b* and h. There was an inverse linear relationship between b* and L* parameters and Fe from fractions. This relationship could be associated with the pH of extraction. As pH increases Fe significantly increases and lower b* and L* values were obtained.