Life Sciences Commons^™

Effect Of Different Pre-Growth Temperatures On The Survival Kinetics Of Salmonella Enterica And Listeria Monocytogenes In Fresh-Cut Salad During Refrigerated Storage, Avninder Kaur, Veerachandra K. Yemmireddy

School of Earth, Environmental, and Marine Sciences Faculty Publications and Presentations

The effect of the pre-growth temperature of bacterial cultures on their subsequent survival kinetics in fresh-cut produce during refrigerated storage was investigated in this study. Three-strain cocktails of Listeria monocytogenes and Salmonella enterica, cultured at different growth temperatures (4, 21, and 37 °C) were inoculated on fresh-cut mixed salad and on individual produce in the mixed salad. The inoculated samples were stored at 4 °C and 80 ± 2% relative humidity (RH) for up to 72 h and the growth, survival, or death kinetics were determined at regular intervals. The results indicate that depending upon the type of pathogen tested, …

Effect Of Different Pre-Growth Temperatures On The Survival Kinetics Of Salmonella Enterica And Listeria Monocytogenes In Fresh-Cut Salad During Refrigerated Storage, Avninder Kaur, Veerachandra K. Yemmireddy

School of Earth, Environmental, and Marine Sciences Faculty Publications and Presentations

The effect of the pre-growth temperature of bacterial cultures on their subsequent survival kinetics in fresh-cut produce during refrigerated storage was investigated in this study. Three-strain cocktails of Listeria monocytogenes and Salmonella enterica, cultured at different growth temperatures (4, 21, and 37 °C) were inoculated on fresh-cut mixed salad and on individual produce in the mixed salad. The inoculated samples were stored at 4 °C and 80 ± 2% relative humidity (RH) for up to 72 h and the growth, survival, or death kinetics were determined at regular intervals. The results indicate that depending upon the type of pathogen …

Extracts Of Tamarillo, Horned Melon, And Raspberry, But Not Extract Of Pear, Inhibit Human Blood Platelet Aggregation: Investigating The Underlying Factors For Their Differential Mechanisms, Agnese Barin, Ranjit K. Das, Nasser E. Bastani, Per Ole Iversen, Asim K. Duttaroy

Health & Biomedical Sciences Faculty Publications and Presentations

Highlights

• Sugar-free extracts of tamarillo, horned melon (kiwano), and raspberry inhibited ADP-induced platelet aggregation in platelet-rich plasma.

• Analysis of untargeted metabolites revealed the presence of platelet inhibitory components such as benzoic acid, caffeic acid, and gallic acid in the sugar-free extracts of tamarillo, raspberry, and kiwano but not in pear extract.

• Extract of pear had no platelet anti-aggregatory effect.

• Tamarillo, horned melon (kiwano), and raspberry reduced the synthesis of TxB2 and the release of platelet factor 4.

Abstract

In addition to their roles in thrombosis, hyperactive platelets contribute to atherosclerosis. Since anti-platelet drugs are not recommended for …

Nutritional Challenges Of Substituting Farmed Animals For Wild Fish In Human Diets, Sebastian A. Heilpern, Rafael M. Almeida, Kathryn J. Fiorella, Alexander S. Flecker, Demetra Williams, Peter B. Mcintyre

School of Earth, Environmental, and Marine Sciences Faculty Publications and Presentations

Wild fisheries provide billions of people with a key source of multiple essential nutrients. As fisheries plateau or decline, nourishing more people will partially rely on shifting consumption to farmed animals. The environmental implications of transitions among animal-sourced foods have been scrutinized, but their nutritional substitutability remains unclear. We compared concentrations of six essential dietary nutrients across >5000 species of wild fishes, aquaculture, poultry and livestock species, representing >65% of animals consumed globally. Wild fishes are both more nutrient-dense and variable than farmed animals; achieving recommended intake of all nutrients with farmed species could require consuming almost four times more …

Estudio Termoquímico Asistido Por Computadora De Los Polifenoles Presentes En La Fresa [Thermochemical Computer Assisted Study Of Polyphenols Presented In Strawberry], Federico Lopez, Jeimmy Rocio Bonilla Méndez, Luis Ricárdez Sandoval, Hiram Moya, Daniela Mainardi, Arturo González Quiroga, Jeffrey Leon-Pulido

Manufacturing & Industrial Engineering Faculty Publications and Presentations

Las fresas son un alimento importante en Latinoamérica debido a sus componentes químicos, puesto que son una considerable fuente de calorías y polifenoles. Estos elementos son útiles por su capacidad antioxidante y otras propiedades beneficiosas para la salud. Sin embargo, la presión y la temperatura pueden llegar a afectar la integridad molecular de estos componentes, por lo tanto, en el proceso de producción de diferentes productos basados en fresas, se requiere estudiar las propiedades termoquímicas de los diferentes polifenoles presentes en esta fruta. Para ello, se extrajeron datos de las principales familias de polifenoles, antocianinas, flavanoles, flavonoles, ácidos hidroxibenzoicos y …

Isomerization Of Galactose To Tagatose: Recent Advances In Non-Enzymatic Isomerization, Jikai Zhao, Zhuo Wang, Qing Jin, Danyi Feng, Juhee Lee

School of Earth, Environmental, and Marine Sciences Faculty Publications and Presentations

The valorization of galactose derived from acid whey to low-calorie tagatose has gained increasing attention. Enzymatic isomerization is of great interest but faces several challenges, such as poor thermal stability of enzymes and a long processing time. In this work, non-enzymatic (supercritical fluids, triethylamine, arginine, boronate affinity, hydrotalcite, Sn-β zeolite, and calcium hydroxide) pathways for galactose to tagatose isomerization were critically discussed. Unfortunately, most of these chemicals showed poor tagatose yields (70%). The latter is able to form a tagatose–calcium hydroxide–water complex, which stimulates the equilibrium toward tagatose and prevents sugar degradation. Nevertheless, the excessive use of calcium hydroxide may …

Bioactive Food Components And Their Inhibitory Actions In Multiple Platelet Pathways, Diptimayee Das, Shubhamay Adhikary, Ranjit Kumar Das, Antara Banerjee, Arun Kumar Radhakrishnan, Sujay Paul, Surajit Pathak, Asim K. Duttaroy

Health & Biomedical Sciences Faculty Publications and Presentations

In addition to hemostasis and thrombosis, blood platelets are involved in various processes such as inflammation, infection, immunobiology, cancer metastasis, wound repair and angiogenesis. Platelets' hemostatic and non-hemostatic functions are mediated by the expression of various membrane receptors and the release of proteins, ions and other mediators. Therefore, specific activities of platelets responsible for the non-hemostatic disease are to be inhibited while leaving the platelet's hemostatic function unaffected. Platelets' anti-aggregatory property has been used as a primary criterion for antiplatelet drugs/bioactives; however, their non-hemostatic activities are not well known. This review describes the hemostatic and non-hemostatic function of human blood …

Evaluation Of The Equivalence Of Different Intakes Of Fruitflow In Affecting Platelet Aggregation And Thrombin Generation Capacity In A Randomized, Double-Blinded Pilot Study In Male Subjects, Ranjit K. Das, Tanushree Datta, Dipankar Biswas, Ruedi Duss, Niamh O’Kennedy, Asim K. Duttaroy

Health & Biomedical Sciences Faculty Publications and Presentations

Background: The water-soluble tomato extract, Fruitflow® is a dietary antiplatelet which can be used to lower platelet aggregability in primary preventative settings. We carried out a pilot study to investigate the range of intakes linked to efficacy and to make an initial assessment of variability in response to Fruitflow®.

Methods: Platelet response to adenosine diphosphate (ADP) agonist and thrombin generation capacity were monitored at baseline and 24 h after consuming 0, 30, 75, 150 or 300 mg of Fruitflow® in a randomized, double-blinded crossover study in male subjects 30-65 years of age (N = 12). Results were evaluated for equivalence …

A Sugarcane G-Protein-Coupled Receptor, Shgpcr1, Confers Tolerance To Multiple Abiotic Stresses, Manikandan Ramasamy, Mona B. Damaj, Carol Vargas-Bautista, Victoria Mora, Jiaxing Liu, Carmen S. Padilla, Sonia Irigoyen, Tripti Saini, Nirakar Sahoo, Jorge A. Dasilva, Kranthi K. Mandadi

Biology Faculty Publications and Presentations

Sugarcane (Saccharum spp.) is a prominent source of sugar and serves as bioenergy/biomass feedstock globally. Multiple biotic and abiotic stresses, including drought, salinity, and cold, adversely affect sugarcane yield. G-protein-coupled receptors (GPCRs) are components of G-protein-mediated signaling affecting plant growth, development, and stress responses. Here, we identified a GPCR-like protein (ShGPCR1) from sugarcane and energy cane (Saccharum spp. hybrids) and characterized its function in conferring tolerance to multiple abiotic stresses. ShGPCR1 protein sequence contained nine predicted transmembrane (TM) domains connected by four extracellular and four intracellular loops, which could interact with various ligands and heterotrimeric G …

Antioxidant Properties Of Pecan Shell Bioactive Components Of Different Cultivars And Extraction Methods, Cameron Cason, Veerachandra K. Yemmireddy, Juan Moreira, Achyut Adhikari

School of Earth, Environmental, and Marine Sciences Faculty Publications and Presentations

Pecan shells are a rich source of various bioactive compounds with potential antioxidant and antimicrobial properties. This study investigated the effect of pecan variety and method extraction on the antioxidant property of shell extracts. Twenty different varieties of pecan shells were subjected to either aqueous or ethanolic extraction and were examined for total phenolics and antiradical activity. The phenolic content and antiradical activity of shell extracts were significantly (p < 0.05) varied with different pecan cultivars. The total phenolic content of ethanol extracts ranged from 304.2 (Caddo) to 153.54 (Cherokee) mg GAE/g of dry extract and was significantly greater (p < 0.05) than those obtained by aqueous extraction. The antiradical activity of ethanol extracts ranged from 840.6 (Maramec) to 526.74 (Caper Fear) mg TEg−1, while aqueous extracts ranged from 934.9 (Curtis) to 468.3 (Elliot) mg TEg−1. Chemical profiling of the crude and acid hydrolyzed extracts was performed by reverse phase high performance liquid chromatography and flow injection electrospray ionization mass spectrometry. Lignin degradation products such as lignols, dilignols, trilignols, and oligolignols were found to be the major components of tested extracts. Phenolic content and antiradical activity of pecan shell extracts are significantly varied with cultivars and methods of extraction.

Effect Of Pecan Variety And The Method Of Extraction On The Antimicrobial Activity Of Pecan Shell Extracts Against Different Foodborne Pathogens And Their Efficacy On Food Matrices, Veerachandra K. Yemmireddy, Cameron Cason, Juan Moreira, Achyut Adhikari

School of Earth, Environmental, and Marine Sciences Faculty Publications and Presentations

The shells of pecans are a rich source of bioactive compounds with potential inhibitory activity against various pathogenic microorganisms. This study investigated the antimicrobial activity of pecan shell extracts as effected by the type of cultivar and the method of extraction against various foodborne bacterial pathogens. Defatted shell powders of 19 different pecan cultivars were subjected to aqueous and ethanolic extraction (1:20 w/v) procedures, respectively. The minimum inhibitory concentration (MIC) and minimum bactericidal concentration (MBC) of lyophilized pecan shell extracts dissolved in deionized water containing 5% DMSO (v/v) were determined against multiple strains of Listeria monocytogenes, Salmonella enterica, and …

Polyphenol-Rich Purple Corn Pericarp Extract Adversely Impacts Herbivore Growth And Development, Mandeep Tayal, Pavel Somavat, Isabella Rodriguez, Tina Thomas, Bradley O. Christoffersen, Rupesh R. Kariyat

Biology Faculty Publications and Presentations

Plant secondary metabolites such as terpenes, phenolics, glycosides, and alkaloids play various functional roles including pigmentation, foliar and floral volatile synthesis, hormonal regulation, and direct and indirect defenses. Among these, phenolic compounds are commonly found in plants, but vary in the distribution of their specific compounds among plant families. Polyphenols, including anthocyanins and tannins, are widely distributed and have been well documented for their roles- primarily in plant pigmentation and also in plant defenses. However, commercialization of such compounds for use in insect pest management is severely hampered by expensive, inefficient, and time-consuming extraction protocols. Using a recently developed inexpensive …

Production Of Biscuits By Substitution With Different Ratios Of Yellow Pea Flour, Jikai Zhao, Xin Liu, Xiang Bai, Fengcheng Wang

School of Earth, Environmental, and Marine Sciences Faculty Publications and Presentations

To promote the commercialization of yellow pea flour (YPF) due to its nutritional benefits. Four biscuits with different YPF ratio (10%–50%) were conducted to explore the optimal addition percentage. The effects of YPF on the rheological and baking performance of biscuits were performed. The results showed that the substitution ratio of YPF and milling methods had a critical impact on the rheological properties of dough. The dough stability decreased gradually while a softening degree increased with YPF ratio increased. In a term of biscuits, the dimensions of length (L), width (W), thickness (T) and color (L*) of biscuits reduced as …

Don Reduction Of Wheat Grain Without Compromising The Lab-Scale Milling Properties Of Flour, Jikai Zhao, Xin Liu, Fengcheng Wang

School of Earth, Environmental, and Marine Sciences Faculty Publications and Presentations

Wheat bran was investigated to be the most commonly contaminated raw material by mycotoxins. However, there are no economical and practical pretreatment methods for industrial on-line application until now. The effect of light debranning on deoxynivalenol (DON) removal, polyphenol oxidase (PPO) activity and flour quality from lab-scale milling were performed. For on-line production, the DON concentration in wheat decreased 15.89% at debranning ratio of 1.2%. For lab experiment, the maximum DON removal for wheat and flour was 23.35% and 21.95%, respectively. However, the PPO activity, browning of dough sheet and flour qualities in lab scale exhibited no significant variation. …

Effect Of Hot Water Treatment Of In-Shell Pecans On Physicochemical Properties And Consumer Acceptability Of Roasted Pecan Kernels, Karuna Kharel, Witoon Prinyawiwatkul, Veerachandra K. Yemmireddy, Charles J. Graham, Achyut Adhikari

School of Earth, Environmental, and Marine Sciences Faculty Publications and Presentations

The effect of hot water pre-treatment of in-shell pecans on physicochemical properties, consumer acceptance and purchase intent of dehulled and roasted kernels was evaluated. In-shell pecans were first subjected to hot water at 70, 80 and 90 °C for 8.6, 6.6 and 4.6 min respectively and kernels were later dry roasted at 160 °C for 10 min. The physicochemical properties of hot water treated and untreated nuts, before and after roasting were determined. Furthermore, consumer acceptance and purchase intent of the roasted kernels were determined. Hot water treatment, alone and subsequent roasting had minimal effect on pecans’ physicochemical properties. Consumers …

Attachment Strength And On-Farm Die-Off Rate Of Escherichia Coli On Watermelon Surfaces, Vijay Singh Chhetri, Kathryn Fontenot, Ronald Strahan, Veerachandra K. Yemmireddy, Cameron Cason, Karuna Kharel, Achyut Adhikari

School of Earth, Environmental, and Marine Sciences Faculty Publications and Presentations

Pre-harvest contamination of produce has been a major food safety focus. Insight into the behavior of enteric pathogens on produce in pre-harvest conditions will aid in developing pre-harvest and post-harvest risk management strategies. In this study, the attachment strength (SR) and die-off rate of E. coli on the surface of watermelon fruits and the efficacy of aqueous chlorine treatment against strongly attached E. coli population were investigated. Watermelon seedlings were transplanted into eighteen plots. Prior to harvesting, a cocktail of generic E. coli (ATCC 23716, 25922 and 11775) was inoculated on the surface of the watermelon fruits …

Hot Water Treatment As A Kill-Step To Inactivate Escherichia Coli O157:H7, Salmonella Enterica, Listeria Monocytogenes And Enterococcus Faecium On In-Shell Pecans, Karuna Kharel, Veerachandra K. Yemmireddy, Charles J. Graham, Witoon Prinyawiwatkul, Achyut Adhikari

School of Earth, Environmental, and Marine Sciences Faculty Publications and Presentations

In-shell pecans are susceptible to microbial contamination. This study was performed to investigate feasibility of using hot water treatment as a kill-step for food-borne pathogens during pecan shelling. In-shell pecans were subjected to hot water at 70, 80 or 90 °C for 1, 2, 3, 4 or 5 min. The time-temperature treatments to achieve a 5-log reduction of Salmonella enterica, Escherichia coli O157:H7, Listeria monocytogenes, and non-pathogenic Enterococcus faecium were determined. Thermal death values were determined for each tested condition. L. monocytogenes was most susceptible to heat treatment and were reduced by 4.6 ± 0.35 log CFU/g at 70 …

Effect Of Surrounding Vegetation On Microbial Survival Or Die-Off On Watermelon Surface In An Agriculture Setting, Vijay Singh Chhetri, Kathryn Fontenot, Ronald Strahan, Veerachandra K. Yemmireddy, Katheryn J. Parraga Estrada, Achyut Adhikari

School of Earth, Environmental, and Marine Sciences Faculty Publications and Presentations

Preharvest contamination of produce with food borne pathogens has been a major food safety issue. In this study, we investigated the effect of surrounding vegetation on the survival of natural and inoculated generic Escherichia coli on watermelon rinds in an agricultural field setting. There was no significant difference (p > .05) on the populations of natural generic E. coli (1–1.46 log Most Probable Number (MPN)/sample) and coliforms (E. coli inoculated on watermelon rind discs was variable with the level of vegetation. A significant reduction in generic E. coli count was observed within 12 hr at all vegetation levels. After 108 …

Ph Effect On The Formation Of Thm And Haa Disinfection Byproducts And Potential Control Strategies For Food Processing, Yen-Con Hung, Brian W. Waters, Veerachandra K. Yemmireddy, Ching-Hua Huang

School of Earth, Environmental, and Marine Sciences Faculty Publications and Presentations

Chlorine-based sanitizers have seen wide spread use in food sanitation. The reaction of chlorine species with organic matter is a concern for two reasons. Available chlorine can be “used up” by organic compounds resulting in a lower amount of chlorine available for disinfection. Another concern is that some forms of chlorine can react with some organic compounds to form toxic halogenated disinfection byproducts (DBPs). Many studies have been conducted to evaluate the role of hypochlorous acid (HOCl) and hypochlorite ion (OCl−) in the production of DBPs with a particular interest in the production of trihalomethanes (THMs) and haloacetic acids (HAAs). …

Photocatalytic Tio2 Coating Of Plastic Cutting Board To Prevent Microbial Cross-Contamination, Veerachandra K. Yemmireddy, Yen-Con Hung

School of Earth, Environmental, and Marine Sciences Faculty Publications and Presentations

Kitchen cutting boards are one common source of microbial cross-contamination in foods. In this study, a method was developed to create an antimicrobial coating on HDPE cutting board using UV-activated TiO2 nanoparticles (NPs). The antimicrobial efficacy of the developed coatings was tested against E. coli O157: H7 for 3 h at 0.5 ± 0.05 mW/cm2 UVA light intensity. In addition, the effect of NP loading (0.0125, 0.0625, and 0.125 mg/cm2), and surface treatment of coatings by oxygen plasma for 1–15 min on the bactericidal efficacy was investigated. Further, the bactericidal efficacy of the TiO2 coated cutting board on repeated use …

Effect Of Different Debranning Degrees On The Qualities Of Whole Wheat Flour And Chinese Steamed Bread, Jikai Zhao, Fengcheng Wang, Wenjun Fu, Mengjie Wang

School of Earth, Environmental, and Marine Sciences Faculty Publications and Presentations

Abstract: Strong gluten, middle-strong gluten and middle gluten wheat were used as raw materials to obtain whole wheat flour by dry debranning process, and the effect of different debranning degrees on the quality of wheat kernel, whole wheat flour and Chinese steamed bread was evaluated. The results showed that the ash content, hardness index and thousand kernel weight of wheat kernels were decreased with increasing debranning degree by 0.17%, 1.0–1.5 and 1.74–1.82 g, respectively, whereas the volume weight was increased by 22.0–23.4 g/L. The contents of ash and damaged starch in whole wheat flour were decreased by 0.12%–0.14% and 1.0–2.1 …

Effect Of Binder On The Physical Stability And Bactericidal Property Of Titanium Dioxide (Tio2) Nanocoatings On Food Contact Surfaces, Veerachandra K. Yemmireddy, Yen-Con Hung

School of Earth, Environmental, and Marine Sciences Faculty Publications and Presentations

TiO2 is a promising photocatalyst for use in food processing environment as an antimicrobial coating. The purpose of this study was to determine the effect of different binding agents on the physical stability and bactericidal property of TiO2 nanocoatings created on stainless steel surfaces. A total of six different coating suspensions were prepared by mixing TiO2 (Aeroxide® P-25) nanoparticles (NPs) with three different types of binders (Shellac (A), polyuretahne (B), and polycrylic (C)) at a 1:4 to 1:16 NP to binder weight ratio. Bactericidal activity of these TiO2 coatings against Escherichia coli O157:H7 (5-strain) was determined at three different UV-A …

Mexican Cuisine - From The Maya To Mcdonalds, Irving W. Levinson

History Faculty Publications and Presentations

The food a people place on their tables tells us much about their history and their culture. In México, we have two very different traditions of cooking that came together gradually during the past hundred or so years. The traditions were those of the Spaniards on the one hand and of the Indians and mestizos who comprised the majority of Mexicans during the colonial era.