Life Sciences Commons^™

Effects Of Free Fatty Acids, Mono- And Diacylglycerols On Oxidative Stability Of Soybean Oil-In-Water Emulsions, Thaddao Waraho

Open Access Dissertations

Even though edible oils undergo refining processes to remove undesirable components, commercial oils still contain small amounts of minor components that can contribute to either prooxidant and antioxidant pathways which ultimately affect the quality of the oils. The objective of this research was to determine the role of free fatty acids and mono- and diacylglycerols on the oxidative stability of oil-in-water emulsions.

Free fatty acids acted as a strong prooxidants in stripped soybean oil-in-water emulsions. Concentrations as low as 0.1% of the lipid accelerated lipid oxidation rate by both shortening the lag phase of lipid hydroperoxide and hexanal formation. The …

The Effect Of Cooking On Formation Of Bioavailable Species Of Iron From Chicken Breast Muscle, Aditya S. Gokhale

Masters Theses 1911 - February 2014

Chicken breast muscle was cooked to an internal temperature of 165^oF by four methods: boiling, baking, sautéing and deep-frying. All cooking methods led to a decrease in formation of dialyzable iron, formed by both extraction and digestion in vitro, compared to raw muscle. After cooking most of the dialyzable iron formed results from extraction and the formation of dialyzable iron by digestion is essentially eliminated. Cooking also decreased the levels of cysteine and histidine; these losses may contribute to the loss in dialyzable iron.

Transfer Of Listeria Monocytogenes From Stainless Steel And High Density Polethylyene To Cold Smoked Salmon And Listeria Monocytogenes Biofilm Cohesive Energy Investigation, Fujia Zhang

Masters Theses 1911 - February 2014

Listeria monocytogenes is a major concern for the food industry. It is one of the major agents causing listeriosis. The objective of the first part of this study is to evaluate the effect of hydration level on attached listeria monocytogenes on stainless steel/High density polyethylene transferred to food products. Attached cells were prepared on stainless steel/High density polyethylene. Transfer experiments were conducted from inoculated surface material slides to cold smoked salmon fillets. This experiment was repeated 6 times. The results were analyzed with an analysis of variance by SAS. The differences between the different RH% and surface conditions were not …

A Multidisciplinary Approach To Food Safety Evaluation: Hummus Spoilage And Microbial Analysis Of Kitchen Surfaces In Residential Child Care Institutions (Rcci) In Massachusetts, U.S.A., Elsina E. Hagan

Masters Theses 1911 - February 2014

Food borne illnesses continues to be a public health challenge in the United States (U.S.); an estimated 9.4 million incident cases occurred in 2011. In view of this challenge we conducted two food safety studies; 1) related to product formulation (hummus spoilage challenge study) and 2) evaluating the microbial safety of domestic kitchen surfaces in Residential Child Care Institutions (RCCI pilot study).

Hummus is of Mediterranean origin but is currently eaten globally. This challenge study evaluates a variety of industrial hummus formulations (four in total, differing in pH and/or addition of a preservative (natamycin). Two batches were setup: batch 1; …

Vitamin D Levels And Risk Of Dyslipidemia Among Us Children With Diabetes And Obesity, Elsina E. Hagan

Masters Theses 1911 - February 2014

Dyslipidemia is increasing among U.S. children, and the prevalence is highest among children with diabetes and obesity. Recently, vitamin D deficiency has been suggested as a possible dietary risk factor for dyslipidemia. Despite the high prevalence of vitamin D deficiency amongst children, virtually no studies have evaluated the association between vitamin D and dyslipidemia among children. We evaluated the vitamin D and dyslipidemia relationship among 240 children and adolescents aged 2 through 21 years who were outpatients of a pediatric endocrinology unit at a large tertiary care facility in Western Massachusetts from April 2008 to April 2010. Eligible children were …

Edible Nanoemulsions: Fabrication, Properties, And Functional Performance, D. Julian Mcclements

D. Julian McClements

There is increasing interest within the food, beverage and pharmaceutical industries in utilizing edible nanoemulsions to encapsulate, protect and deliver lipophilic functional components, such as oil-soluble flavors, vitamins, preservatives, nutraceuticals, and drugs. There are a number of potential advantages of using nanoemulsions rather than conventional emulsions for this purpose: they can greatly increase the bioavailability of lipophilic substances; they scatter light weakly and so can be incorporated into optically transparent products; they can be used to modulate the product texture; and they have a high stability to particle aggregation and gravitational separation. On the other hand, there may also be …

Structured Biopolymer-Based Delivery Systems For Encapsulation, Protection, And Release Of Lipophilic Compounds, Alison Matalanis, Owen Griffith Jones, D. Julian Mcclements

D. Julian McClements

Food-grade biopolymers, such as proteins and polysaccharides, can be used to create a diverse range of delivery systems suitable for encapsulating, protecting, and delivering lipophilic functional components, such as ω-3 rich oils, conjugated linoleic acid (CLA), oil-soluble vitamins, flavors, colors, and nutraceuticals. This article provides an overview of a number of different approaches that can be used to create structured delivery systems based on biopolymers, including molecular complexation, coacervation, thermodynamic incompatibility, moulding, and extrusion methods. These delivery systems can be produced from food-grade ingredients using simple processing operations (e.g., mixing, homogenizing, and thermal processing). The structure, production, performance, and potential …

Nanoporous Polymer Ring Resonators For Biosensing, Julie M. Goddard, M. Mancuso, D. Erikson

Julie M. Goddard

Optically resonant devices are promising as label-free biomolecular sensors due to their ability to concentrate electromagnetic energy into small mode volumes and their capacity for multiplexed detection. A fundamental limitation of current optical biosensor technology is that the biomolecular interactions are limited to the surface of the resonant device, while the highest intensity of electromagnetic energy is trapped within the core. In this paper, we present nanoporous polymer optofluidic devices consisting of ring resonators coupled to bus waveguides. We report a 40% increase in polymer device sensitivity attributed to the addition of core energy- bioanalyte interactions.