Food Science Commons^™

Brain Bioavailability Of Polyphenols: Implications For Delivery Of Brain Health Benefits, Tzu-Ying Chen

Open Access Dissertations

Consumption of fruits and vegetables has been associated with neuroprotection and cognitive benefits throughout the life span. These associations have sparked interest in plant-derived polyphenols as biologically active agents with potential for targeting brain benefits. However, little is known regarding the ability of the polyphenols or their metabolites from polyphenol-rich products to cross the blood-brain-barrier, and be available for biological action. Furthermore, additional insight is needed on factors affecting the absorption and brain distribution of polyphenol metabolites in vivo. To fill gap in current knowledge, this thesis will focus on the effects of diabetogenic diet and diabetic state which have …

Using X-Ray Imaging Techniques To Determine Density Of Foods, Shivangi Mohan Kelkar

Open Access Dissertations

Density depends on the experimental technique and structural properties of food. True, apparent and bulk are different types of densities. For porous foods such as baked food products and complex food systems, accurate measurement of density is challenging. Empirical correlations dependent on composition and temperature exist to calculate true density. Thus if composition and apparent density are known, porosity can be calculated, porosity = [1 - (apparent density/ true density)]. Various non-destructive diagnostic tools have been employed to study food microstructure. Among these, computed tomography (CT) and digital radiography (DR) utilizing x-ray imaging showed greater capability for evaluation of food …

The Chemistry Of Flavonoids In Model Beverages And Human Milk, Brian Jay Song

Open Access Dissertations

Interest in the chemistry and stability of flavonoids in foods has been generated by countless epidemiological, in vitro, and in vivo studies that suggest a variety of potential health promoting effects of diets rich in flavonoids. Flavonoids have been shown to interact with multiple components in beverages including macromolecules, minerals, certain vitamins, and other flavonoids. Furthermore, environmental conditions including light exposure, elevated temperatures, and relative humidity have been shown to modify flavonoid stability. However, specific mechanisms, relative kinetics of degradation reactions and the impact of macromolecules in model beverages and biological fluids on flavonoid stability remain largely unknown.

Recently, interest …

Invasive Silver Carp (Hypophthalmichthys Molitrix) Protein Hydrolysates- A Potential Source Of Natural Antioxidant, Sravanthi Priya Malaypally

Open Access Dissertations

Invasive silver carp (Hypophthalmichthys molitrix), continue to spread over the Mississippi River causing a great concern for the river ecosystem due to their impact on native fish species. To minimize the negative effects of silver carp, many strategies were implemented including using it for animal feed, as fertilizers or simply discarding them into waste. However, these fish are high in protein content, making them excellent starting material for protein-derived by-products. One alternative is to recover and modify the protein in the fish into bioactive food ingredient. In the functional/ nutraceutical food industry, there is high demand for antioxidant agents. In …

Designing Novel Emulsion Performance By Controlled Hetero-Aggregation Of Mixed Biopolymer Systems, Yingyi Mao

Open Access Dissertations

The increase in obesity and overweight in many countries has led to an upsurge of interest in the development of reduced fat food products. However, the development of these products is challenging because of the many roles that fat droplets normally plays in these food products, including contributing to flavor, texture, appearance, and bioactivity. The goal of this research was to develop novel reduced-fat emulsions based on hetero-aggregation of oppositely charged food-grade colloidal particles or polymers.

Initially, lactoferrin (LF) and β-lactoglobulin (β-Lg) were selected as emulsifiers to form protein-coated fat droplets (d43 ≈ 0.38 μm) with opposite charges …

Surface Modification Of Food Contact Materials For Processing And Packaging Applications, Jeffrey Alan Barish

Open Access Dissertations

This body of work investigates various techniques for the surface modification of food contact materials for use in food packaging and processing applications. Nanoscale changes to the surface of polymeric food packaging materials enables changes in adhesion, wettability, printability, chemical functionality, and bioactivity, while maintaining desirable bulk properties. Polymer surface modification is used in applications such as antimicrobial or non-fouling materials, biosensors, and active packaging. Non-migratory active packagings, in which bioactive components are tethered to the package, offer the potential to reduce the need for additives in food products while maintaining safety and quality. A challenge in developing non-migratory active …

Lactic Acid Bacteria Mediated Phenolic Bioactive Modulation From Fruit Systems For Health Benefits, Chandrakant Ankolekar

Open Access Dissertations

Chronic oxidation linked diseases are on a rise and are one of the leading causes of death globally. Epidemiological evidence increasingly points towards consumption of fruits and vegetables as a preventive way to manage early stages of chronic oxidation linked diseases. Oxidation linked diseases are caused by excessive reactive oxygen species (ROS) generated by a disruption in cellular antioxidant homeostasis due to an overload of calories combined with stress, no excerise and a diet low in antioxidants. Phenolic compounds can not only act as antioxidants but also stimulate the activities of antioxidants enzyme through protective pathways which can help modulate …