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Articles 1 - 22 of 22
Full-Text Articles in Life Sciences
Kinetic And Mass Spectrometric Characterization Of Anti-Greening Mechanisms Of Cysteine And Glutathione In Chlorogenic Acid-Lysine Solutions, Charles Taylor Drucker
Kinetic And Mass Spectrometric Characterization Of Anti-Greening Mechanisms Of Cysteine And Glutathione In Chlorogenic Acid-Lysine Solutions, Charles Taylor Drucker
Food Science (MS) Theses
Effective decolorization methods mitigating green compound formation from alkaline chlorogenic acid-amino acid reactions can facilitate greater consumption of chlorogenic acid-rich products. While thiols show promise as decolorization agents to replace sulfites, their application has not been optimized. In this work, cysteine and glutathione were probed for their varying kinetic effects on the onset of chlorogenic acid-lysine induced greening. A six-parameter model developed from a reparametrized Weibull cumulative distribution function accurately captured the time- and thiol concentration-dependence of greening in chlorogenic acid-lysine-thiol solutions at pH 8.0 and 9.0, illustrating the pH-dependence of each thiol’s effectiveness at lowering terminal greening magnitude as …
Microbiological Safety And Quality Of Raw, Ready-To-Eat (Rte) Seafood Sold In Orange County, California, Grace Marquis
Microbiological Safety And Quality Of Raw, Ready-To-Eat (Rte) Seafood Sold In Orange County, California, Grace Marquis
Food Science (MS) Theses
Raw, ready-to-eat (RTE) seafood can pose health threats due to the potential presence of foodborne pathogens. Listeria monocytogenes is a known microbiological hazard associated with raw, RTE seafood. Salmonella enterica has not traditionally been recognized as a hazard in seafood, but it is an emerging concern, with five outbreaks in seafood in the United States from 2011 to 2021. The presence of E. coli and total coliforms can indicate fecal or environmental contamination. The objective of this study was to evaluate the microbiological safety and quality of raw, RTE seafood sold in Orange County, CA. A total of 105 raw, …
Characterization Of Gangliosides And Fatty Acids In Extracellular Vesicles From Human Milk, Aliya Amin
Characterization Of Gangliosides And Fatty Acids In Extracellular Vesicles From Human Milk, Aliya Amin
Food Science (MS) Theses
Extracellular vesicles (EVs) are bioactive components of human milk that may impact functionality to regulate growth, cognitive development, metabolism, and immunity in newborns. The biogenesis of EVs and the mechanism by which EVs elicit biologic effects in vivo have not been characterized entirely. Gangliosides and fatty acids are integral in the formation, release, stability, and functionalities of EVs. Presumably, EV function is related to EV composition and lipids in EVs influence the bioavailability of EV cargo and downstream functions of EVs. The objective of this research was to characterize the fatty acid and ganglioside composition of EVs in human milk. …
Gamma And X-Ray Irradiation Improve Postharvest Shelf-Life In 'Bartlett' Pears, Matthew Garcia
Gamma And X-Ray Irradiation Improve Postharvest Shelf-Life In 'Bartlett' Pears, Matthew Garcia
Food Science (MS) Theses
The objective of this study was to investigate the effects of gamma and x-ray treatment on ‘Bartlett’ pear physiology during postharvest storage. Freshly harvested ‘Bartlett’ pears were irradiated with gamma irradiation at 0.412 and 0.819 kGy and x-ray irradiation at 1.03 and 1.94 kGy, then stored at 0-1 ⁰C and 95% relative humidity. The pears were removed from cold storage at 45 and 75 days and allowed to ripen at room temperature for four and two days, respectively. Respiration rate and ethylene production were measured during fruit ripening. Color, firmness, titratable acidity, soluble solids contents, and occurrence of superficial scald …
Application Of A Dna Mini-Barcoding System Based On The Mitochondrial Control Region For The Identification Of Raw And Processed Tuna Products, Jiahleen Roungchun
Application Of A Dna Mini-Barcoding System Based On The Mitochondrial Control Region For The Identification Of Raw And Processed Tuna Products, Jiahleen Roungchun
Food Science (MS) Theses
Accurate species identification methods are needed to combat tuna fraud, improve tuna stock regulation, and mitigate health risks associated with mislabeled tuna products. The objective of this study was to conduct a market survey of raw and processed tuna products using a DNA mini-barcoding system based on the mitochondrial control region (CR). A total of 80 samples of raw, dried, and canned tuna products were collected at the retail level for CR mini-barcoding analysis. The samples underwent DNA extraction, polymerase chain reaction (PCR), and DNA sequencing of the 236-bp CR mini-barcode. The resulting sequences were searched against GenBank using the …
Assessing The Efficacy Of Bacteriological Analytical Manual (Bam) Enrichment Broths For Detection Of Salmonella Spp. In Meat Analogs, Georgia Sampson
Assessing The Efficacy Of Bacteriological Analytical Manual (Bam) Enrichment Broths For Detection Of Salmonella Spp. In Meat Analogs, Georgia Sampson
Food Science (MS) Theses
Plant-based meat alternatives are gaining popularity as the number of market options increases. However, the recent appearance of these products on the market post-dates the validation of the current approach for isolating Salmonella from meat analogs. Therefore, the objective of this study was to compare the efficacy of the currently used Bacteriological Analytical Manual (BAM) pre-enrichment broth (lactose broth) with two additional broths (universal pre-enrichment broth and buffered peptone water) for the detection of Salmonella in five plant-based burger products. Each burger product was spiked with a Salmonella serotype (S. Enteritidis or S. Agona) that has previously been linked …
The Impact Of Processing On The Content And Composition Of Bovine Milk Extracellular Vesicles, Anna Colella
The Impact Of Processing On The Content And Composition Of Bovine Milk Extracellular Vesicles, Anna Colella
Food Science (MS) Theses
Bovine milk (BM)-based formula is an alternative for many newborns who do not consume human milk. BM contains extracellular vesicles (EVs), bioactive compounds involved in intercellular communication which regulate critical developmental processes in early life. It was hypothesized that the industrial processing of raw BM affected the content and composition of BM EVs. It is critical to understand how industrial processing affects EVs in BM since changes in the content and composition may attenuate the functions of these bioactive compounds in human health. EVs from raw BM were isolated and characterized in accordance with the Minimal Information for Studies of …
Color And Structural Modifications Of Alkaline Extracted Sunflower Protein Concentrates And Isolates Using L-Cysteine And Glutathione, Akira Ishii
Food Science (MS) Theses
Sunflower protein can be extracted at alkaline pH with sulfites or organic solvent de-phenolization of sunflower seed meals if greening is unwanted. This greening is promoted at alkaline pH when chlorogenic acid (CGA) oxidizes and reacts with free amine groups from amino acids, such as lysine. Thiol-containing dough conditioners: L-cysteine hydrochloride and reduced glutathione (GSH) were investigated as an alternative de-greening strategy to de-phenolization. Varying pH from 7 to 11 and concentration of 0.82 to 5.6 mM were randomly assigned by Response Surface Methodology (RSM) to evaluate the combined and additive greening inhibition effect of thiol and extraction pH. The …
Elucidating The Relation Between Human Milk Fatty Acids, Extracellular Vesicles, And Infant Developmental Outcomes In The First Year Of Life, Diana Bickmore
Elucidating The Relation Between Human Milk Fatty Acids, Extracellular Vesicles, And Infant Developmental Outcomes In The First Year Of Life, Diana Bickmore
Food Science (MS) Theses
For most infants, human milk is the recommended source of nutrition. Improved developmental outcomes have been reported in infants that consume human milk compared to infant formula. Essential fatty acids (EFAs) confer health benefits. However, EFAs cannot be synthesized by the body, and therefore must be consumed in diet. Extracellular vesicles (EVs) are nanoparticles containing a lipid bilayer membrane and are present in human milk. Methods of EV isolation such as ultracentrifugation (UC) may not be feasible for the study of EVs in human milk due to the need for large sample volume, which may not be available. The objectives …
Impact Of Gamma Irradiation On Post-Harvest Disorders In 'Bartlett' Pears, Michelle Tu
Impact Of Gamma Irradiation On Post-Harvest Disorders In 'Bartlett' Pears, Michelle Tu
Food Science (MS) Theses
The goal of this research was to determine the effect of irradiation on post-harvest disorders and ripening quality of ‘Bartlett’ pears stored for 3 months in air. ‘Bartlett’ pears were treated at 470 and 940 Gy and held at -1 - 0 ˚C at 95 % humidity. At 0, 45, and 90 days following treatment, the pears were brought to room temperature and allowed to ripen. The pears were then monitored for changes in respiration rate and ethylene production. After reaching the climacteric peak, pears were evaluated for incidence of post-harvest disorders, ACS and ACO enzyme activities, and quality factors …
Effect Of Dried Mushroom Powder On Thiol Content In Lyophilized And Native Bovine Myofibrillar Protein, Allany Chayasing
Effect Of Dried Mushroom Powder On Thiol Content In Lyophilized And Native Bovine Myofibrillar Protein, Allany Chayasing
Food Science (MS) Theses
Thiol oxidation can form disulfide bonds that modify protein conformations, resulting in lower free thiol content. The effect of dried (lyophilized and oven-dried) mushroom powder (Agaricus bisporus or Pleurotus ostreatus) added to bovine lyophilized and native myofibrillar proteins (MP) on thiol oxidation was investigated. Mixtures of 10mg/mL MP with 0.1% and 0.2% mushroom powder in 0.3M NaCl were stored at 2ºC and 80 ºC for 10 days. Oven-dried A. bisporus had higher Folin-Ciocalteu reducing capacity at 8.05±0.71 gallic acid equivalent (GAE) mg/g compared to 4.97±0.20 GAE mg/g oven-dried P. ostreatus. Lyophilized P. ostreatus contained 164% more ergothioneine than …
Effect Of Low Dose Irradiation On Expression Of Genes Involved In Ethylene Biosynthesis Of 'Granny Smith' Apples, Brian Nyakundi
Effect Of Low Dose Irradiation On Expression Of Genes Involved In Ethylene Biosynthesis Of 'Granny Smith' Apples, Brian Nyakundi
Food Science (MS) Theses
Superficial scald is a physiological disorder characterized by skin browning that appears during or after storage of ‘Granny Smith’ apples. The mechanism for scald development is not fully understood, but it is hypothesized that scald formation is related to increased ethylene production. In apples, low dose irradiation induced ethylene reduction appears to be directly related to prevention of superficial scald. However, the molecular basis of such an irradiation induced effect is not known. In this study, effort was made to better understand the molecular basis of the decrease in ethylene production in apple fruit after treatment with x-ray irradiation. ‘Granny …
Authentication Of Species In Bison Products Using Molecular Methods, Zerika Scales
Authentication Of Species In Bison Products Using Molecular Methods, Zerika Scales
Food Science (MS) Theses
American bison (Bison bison) meat is vulnerable to species substitution due to its high value and similar appearance to less expensive meats, such as beef from domestic cattle (Bos taurus). DNA barcoding of the cytochrome c oxidase subunit 1 (CO1) gene is a commonly used method to test for meat species mislabeling. However, due to historical hybridization between the American bison and domestic cattle, additional testing is required to confirm species. The objective of this study was to perform a market survey of products sold as bison meat and verify the species of each product using …
Labeling Compliance, Species Authentication And Net Weight Identification Of Frozen Fish Fillets Sold In Grocery Stores In Southern California, April Peterson
Labeling Compliance, Species Authentication And Net Weight Identification Of Frozen Fish Fillets Sold In Grocery Stores In Southern California, April Peterson
Food Science (MS) Theses
Proper labeling of seafood is important to prevent economic deception, promote consumer awareness, and prevent exposure of at-risk groups to certain allergens and toxins. The objective of this study was to investigate prepackaged frozen fish sold in Southern California for Country of Origin Labeling (COOL) compliance, species authentication, use of acceptable market names, net weights, and percent glaze. A total of 111 frozen fish fillets from 13 different fish categories were purchased from grocery stores in Southern California. The fish categories targeted for this study were: catfish, cod, flounder, halibut, mahi-mahi orange rough, pollock, salmon, swai, swordfish, tilapia, tuna, and …
Formation Of Maillard Reaction Products And Chlorogenic Acid-Quinone Induced Green Pigments In Gluten-Free Pretzels Made Using Sunflower Flour, Rashi Bhatnagar
Formation Of Maillard Reaction Products And Chlorogenic Acid-Quinone Induced Green Pigments In Gluten-Free Pretzels Made Using Sunflower Flour, Rashi Bhatnagar
Food Science (MS) Theses
The two color-developing reactions that occur when soft pretzels are baked using sunflower flour (SFF) in aqueous alkali environment are chlorogenic acid (CGA)-quinone induced greening and Maillard browning. This study aimed to determine how CGA content in two different SFFs containing 45% and 55% protein (Heliaflor® 45 and 55, respectively) affected the formation of green trihydroxybenzacridine (TBA) and Maillard reaction products (MRPs) in soft baked pretzels. Pretzels were baked with five doughs prepared using a pre-blended gluten-free flour, consisting of sweet white rice flour, whole grain brown rice flour, potato starch, whole grain sweet white sorghum flour, tapioca flour, …
Oyster Mushroom (Pleurotus Ostreatus) Stipe Peptides As In-Vitro Radical Scavenging, Ferrous Iron Chelating, & Ferric Reducing Antioxidant Compounds, Suraj Meharwade
Oyster Mushroom (Pleurotus Ostreatus) Stipe Peptides As In-Vitro Radical Scavenging, Ferrous Iron Chelating, & Ferric Reducing Antioxidant Compounds, Suraj Meharwade
Food Science (MS) Theses
Ferrous iron chelating, ABTS radical scavenging, and ferric reducing antioxidant activity of mushroom stipe peptides obtained using Protamex® and V8 protease has not been investigated. Additionally, the effects of peptides on protein carbonyl formation during myofibrillar oxidation is unknown. Oxidation of lysine, arginine, and proline in myofibrillar protein from red meat results in reduced meat quality owing to changes in water composition. Therefore, the objective of this study was to compare the antioxidant performance of <1 kDa and 1-3 kDa mushroom peptides obtained by Protamex®-V8 hydrolysis against mushroom hydrolysate, mushroom protein, and mushroom stipe for radical scavenging, ferrous chelating, and ferric reducing activity, as well as their effects on protein carbonyl formation within a protein oxidation system. <1 kDa peptides exhibited significantly higher (p < 0.05) in-vitro ferrous iron chelating activity and ABTS radical scavenging activity as compared to mushroom stipe and 1-3 kDa peptides. Whereas, 1-3 kDa peptides demonstrated significantly …
Real-Time Pcr Combined With Dna Barcoding For The Authentication Of Red Snapper (Lutjanus Campechanus) Fillets, Rachel Isaacs
Real-Time Pcr Combined With Dna Barcoding For The Authentication Of Red Snapper (Lutjanus Campechanus) Fillets, Rachel Isaacs
Food Science (MS) Theses
Seafood substitution is a worldwide problem due to factors such as limited monitoring coupled with complex supply chains. Red snapper (Lutjanus campechanus) is a highly valued and overfished species that is commonly substituted with other fish, such as tilapia, rockfish, and other snapper species. DNA barcoding is typically used by regulatory agencies to detect seafood substitution; however, it is expensive and time-consuming. A rapid, real-time PCR assay targeting red snapper was developed previously for use in fisheries management; however, it has not been tested for its ability to detect red snapper species substitution. The objective of this study …
L-Cysteine Effects On Chlorogenic Acid Quinone-Amino Acid Induced Greening And Browning: Mechanism And Effects On Antioxidant Capacity, Yundi Liang
Food Science (MS) Theses
The formation of green trihydroxy benzacridine (TBA) derivatives when chlorogenic acid (CGA) quinones and amino acids react can be visually unappealing in some applications where CGA containing ingredients are used. Cysteine was studied as an amino acid anti-greening strategy, because cysteine-CGA conjugates are colorless. Buffered CGA: lysine: cysteine solutions at pH 8.0 and 9.0 were prepared and incubated for a maximum of 48 h at ambient temperature. Color intensity was periodically monitored using a UV-Vis spectrophotometer. Quantification and identification of conjugate formation were conducted by HPLC and LC-MS, while Antioxidant capacity was assessed by Trolox Equivalent Antioxidant Capacity and Folin-Ciocalteu …
Effect Of Poor Sanitation Procedures On Cross-Contamination Of Animal Species In Ground Meat Products, Sunjung Chung
Effect Of Poor Sanitation Procedures On Cross-Contamination Of Animal Species In Ground Meat Products, Sunjung Chung
Food Science (MS) Theses
While the presence of ≥1% of an undeclared species in ground meat generally used as an indicator of intentional mislabeling as opposed to cross-contamination, the actual percent of undeclared species resulting from cross-contamination has not been experimentally determined. The objective of this study was to quantify the effect of sanitation procedures on the crosscontamination of animal species in ground meat products, using undeclared pork in ground beef. Pork (13.6 kg) was processed using a commercial grinder, then one of three sanitation treatments was completed (“no cleaning”, “partial cleaning”, or “complete cleaning”). Next, beef (13.6 kg) was ground using the same …
Use Of Gamma Irradiation As An Intervention Treatment To Inactivate Escherichia Coli O157:H7 In Freshly Extracted Apple Juice, Dielle Aurelia Fernandes
Use Of Gamma Irradiation As An Intervention Treatment To Inactivate Escherichia Coli O157:H7 In Freshly Extracted Apple Juice, Dielle Aurelia Fernandes
Food Science (MS) Theses
Escherichia coli O157:H7 can contaminate dropped apples used for juicing via contact with manure or fecally tainted irrigation water and attach to the flesh of the apple through bruises and wounds where surface sanitizers are not effective. The goal of this project was to determine the efficacy of gamma irradiation at the maximum allowed dose of 1000 Gy to inactivate Escherichia coli O157: H7 in whole apples used for juicing. Whole apples were punctured to simulate wounds which were then inoculated with an outbreak strain of E.coli O157:H7 and subjected to gamma irradiation at doses upto 1000 Gy. The D-value …
Identification Of Species In Ground Meat Products Sold On The U.S. Commercial Market Using Dna-Based Methods, Dawn Kane
Food Science (MS) Theses
Mislabeling of ground meat products is a form of food fraud that can lead to economic deception and interfere with dietary restrictions related to allergens or religious beliefs. In various parts of the world, including Ireland, Mexico and Turkey, high levels of meat mislabeling have been reported between 2000-2015. However, there is currently a lack of information regarding this practice in the United States. Therefore, the objective of this study was to test a variety of ground meat products sold on the U.S. commercial market for the presence of potential mislabeling. Forty-eight ground meat samples were purchased from online and …
Antimicrobial Susceptibility Of Listeria Monocytogenes To Bacteriophage Listex™ P100 In Alfalfa Sprouts (Medicago Sativa), Tushar Sawant
Antimicrobial Susceptibility Of Listeria Monocytogenes To Bacteriophage Listex™ P100 In Alfalfa Sprouts (Medicago Sativa), Tushar Sawant
Food Science (MS) Theses
The seed germination process during sprout production provides suitable environmental conditions for the growth of pathogenic bacteria, such as Listeria monocytogenes. A potential way to control this bacterial growth is through the use of bacteriophages, which are naturally occurring viruses that specifically attack bacterial targets and have been shown to be effective antimicrobials in some foods. Therefore, the objective of this study was to evaluate the antimicrobial susceptibility of L. monocytogenes to bacteriophage on alfalfa sprouts during seed germination and subsequent refrigerated storage at 4 °C. Alfalfa sprout seeds were dip-inoculated with 5.5 x 105 CFU/ml L. monocytogenes serogroups 1 …