Life Sciences Commons^™

Creating An Emulsion From Onions, Roisin Burke

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No abstract provided.

Atmospheric Cold Plasma Dissipation Efficiency Of Agrochemicals On Blueberries, Chaitanya Sarangapani, Grainne O'Toole, Paula Bourke, Patrick Cullen

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Cold plasma has emerged as a potential bio-decontamination technology for microbial and chemical risks associated with food products such as fruits and vegetables. This study investigated the efficacy of cold plasma treatment for the degradation of pesticides (boscalid and Imidacloprid) on blueberries in tandem with the need to retain critical quality attributes of a fresh high value berry product post treatment. An in-package high voltage dielectric barrier discharge plasma reactor was employed for this study. The degradation efficacy of pesticides after 80 kV and 5 min of cold plasma treatment were found to be 80.18% for boscalid and 75.62% for …

Laser-Induced Breakdown Spectroscopy (Libs) For Food Analysis: A Review, Maria Markiewicz-Keszycka, Xavier Cama-Moncunill, Maria Piedad Casado-Gavalda, Yash Dixit, Raquel Cama-Moncunill, Patrick J. Cullen, Carl Sullivan

Articles

Background Laser-induced breakdown spectroscopy (LIBS) is an atomic emission spectroscopic technique which uses a focused pulsed laser beam to generate plasma from the material. The plasma contains atoms, ions and free electrons which emit electromagnetic radiation as the plasma cools down. The emitted light is resolved by a spectrometer to form a spectrum. Recently, LIBS has become an emerging analytical technique for characterisation and identification of materials; its multi-elemental analysis, fast response, remote sensing, little to no sample preparation, low running cost and ease of use make LIBS a promising technique for the food sector.

Scope and approach The present …

Microbiological Interactions With Cold Plasma, Paula Bourke, Dana Ziuzina, Lu Han, Patrick Cullen, Brendan Gilmore

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ere is a diverse range of microbiological challenges facing the food, healthcare and clinical sectors. The increasing and pervasive resistance to broad-spectrum antibiotics and health-related concerns with many biocidal agents drives research for novel and complementary antimicrobial approaches. Biofilms display increased mechanical and antimicrobial stability and are the subject of extensive research. Cold plasmas (CP) have rapidly evolved as a technology for microbial decontamination, wound healing and cancer treatment, owing to the chemical and bio-active radicals generated known collectively as reactive oxygen and nitrogen species. This review outlines the basics of CP technology and discusses the interactions with a range …

Molecular Gastronomy, Roisin Burke, Herve This, Alan Kelly

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Molecular gastronomy may be defined as the scientific discipline that explores the phenomena occurring during culinary transformations. In contrast with traditional approaches of food science and technology, which considered mostly the chemistry, physics, or biology of food ingredients and industrial transformations, the focus is on phenomena occurring during the preparation of dishes. Applications building on the principles of molecular gastronomy, such as ‘Molecular Cooking’ and ‘Note-by-Note cooking’ have emerged in recent years. Food scientists, culinary scientists, food engineers, and chefs are increasingly collaborating within these areas, whether in the kitchen or in industry. This article gives an overview of the …

A Soft Condensed Matter Approach Towards Mathematical Modelling Of Mass Transport And Swelling In Food Grains, Michael Chapwanya, N. Misra

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Soft condensed matter (SCM) physics has recently gained importance for a large class of engineering materials. The treatment of food materials from a soft matter perspective, however, is only at the surface and is gaining importance for understanding the complex phenomena and structure of foods. In this work, we present a theoretical treatment of navy beans from a SCM perspective to describe the hydration kinetics. We solve the transport equations within a porous matrix and employ the Flory–Huggin’s equation for polymer–solvent mixture to balance the osmotic pressure. The swelling of the legume seed is modelled as a moving boundary with …

Nonthermal Plasma Inactivation Of Food-Borne Pathogens, N. Misra, B. Tiwari, K. Rahavarao, Patrick Cullen

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Non-thermal plasma (NTP) is electrically energized matter, composed of highly reactive species including gas molecules, charged particles in the form of positive ions, negative ions, free radicals, electrons and quanta of electromagnetic radiation (photons) at near-room temperature. NTP is an emerging nonthermal technology with potential applications for decontamination in the food industries. An upsurge in the research activities for plasma based inactivation of food borne pathogens is evident in the recent years. These studies have shown that NTP can be used for the surface decontamination of raw produce, dried nuts and the packaging materials etc. This paper reviews the action …

Relevance For Food Safety Of Applications Of Nanotechnology In The Food And Feed Industry, Iona Pratt, Catherine Adley, Gordon Chambers, Wayne Anderson

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The application of nanotechnology in the food and feed industry offers many potential benefits for both consumers and manufacturers.The ultrafine dimensions of nanoparticles, and consequently their very large surface area, enable them to function more effectively than conventional macro-scale structures in many applications. Nanotechnology is however a relatively new area of science and the benefits and risks associated with its use in the food and feed industry are not fully understood at this time.This brings with it new challenges in ensuring the safety of food and feed that has been produced with the aid of nanotechnology. This report provides an …