Antioxidant Properties Of Kombucha Beverage Infused With Ganoderma Lucidum And Green Tea From Camellia Sinensis (L.) Kuntze With Several Fermentation Times, 2024 Research Center for Applied Microbiology, National Research and Innovation Agency (BRIN). Cibinong, 16911, West Java, Indonesia
Antioxidant Properties Of Kombucha Beverage Infused With Ganoderma Lucidum And Green Tea From Camellia Sinensis (L.) Kuntze With Several Fermentation Times, Rizki Rabeca Elfirta, Pamungkas Rizki Ferdian, Iwan Saskiawan, Tri Hadi Handayani, Kayla Faza Gustafri Mandalika, Rini Riffiani, Kasirah Kasirah, Ukhradiya Magharaniq Safira Purwanto
Karbala International Journal of Modern Science
Kombucha is a functional beverage produced through the fermentation of infused tea or Camelia sinensis (L.) Kuntze (CS) by a symbiotic culture of bacteria and yeast. Apparently, the substrate of kombucha can be substituted to enhance its functional properties. Ganoderma lucidum (GL) is a potential substrate reported to have health benefits. This study aims to evaluate antioxidant properties by comparing different formulations and fermentation times. The formulations prepared in the present study varied in the compositions of GL and CS substrates, namely F1 (100% GL), F2 (75% GL: 25% CS), F3 (50% GL: 50% CS), F4 (25% GL: 75% CS), …
Reducing Food Scarcity: The Benefits Of Urban Farming, 2023 Brigham Young University
Reducing Food Scarcity: The Benefits Of Urban Farming, S.A. Claudell, Emilio Mejia
Journal of Nonprofit Innovation
Urban farming can enhance the lives of communities and help reduce food scarcity. This paper presents a conceptual prototype of an efficient urban farming community that can be scaled for a single apartment building or an entire community across all global geoeconomics regions, including densely populated cities and rural, developing towns and communities. When deployed in coordination with smart crop choices, local farm support, and efficient transportation then the result isn’t just sustainability, but also increasing fresh produce accessibility, optimizing nutritional value, eliminating the use of ‘forever chemicals’, reducing transportation costs, and fostering global environmental benefits.
Imagine Doris, who is …
Development Of An Intact Mass Spectrometry Method For The Detection And Differentiation Of Major Bovine Milk Proteins, 2023 University of Nebraska-Lincoln
Development Of An Intact Mass Spectrometry Method For The Detection And Differentiation Of Major Bovine Milk Proteins, Emily F. Harley-Dowell
Department of Food Science and Technology: Dissertations, Theses, and Student Research
The authentication of products with claims regarding protein sources or compositions is a challenge for traditional analytical methods, which generally lack the required specificity whole protein analysis can provide. For example, the establishment of milk as “A2” is achieved through genetic testing of cows before milk production, with no methods to authenticate milk products themselves. Establishment of A2 milk is completed through genetic testing of the cows before milk production, but with no methods to authenticate the milk products themselves. Intact protein mass spectrometry (MS) has the potential to directly authenticate protein products, including specific proteoform claims. The development of …
Village-Level Processing Of Pangi (Pangium Edule Reinw.) Seeds By The Obu Manuvu Improves The Edibility And Level Of Some Nutritional Factors [Research Note], 2023 College of Science and Mathematics, University of the Philippines Mindanao, Tugbok District, Mintal, Davao City, Philippines 8000
Village-Level Processing Of Pangi (Pangium Edule Reinw.) Seeds By The Obu Manuvu Improves The Edibility And Level Of Some Nutritional Factors [Research Note], Rovi Gem E. Villame-Gayagas, Jennifer P. Fronteras, Maria Christna D. Nacar, Aaron P. Lorilla, Pedro A. Alviola Iv
The Philippine Agricultural Scientist
Pangi (Pangium edule Reinw) seed is known to be a poisonous material. However, it becomes safe for consumption after processing. This study determined the effect of village-level processing by the Obu Manuvu community of Marilog District, Davao City, Philippines on the antinutrient and nutritional composition of Pangi seeds. Processing methods involved washing with running water for about 15 s, boiling in water for 30 min, and soaking in flowing water in a nearby river overnight. Results showed that after processing, the levels of antinutrients such as cyanogenic glycosides and oxalates were reduced significantly (p < 0.05) by 99.15% and 78.23%, respectively. Further, the tannin content was also significantly reduced by 96.15%. The crude fat content significantly increased (p < 0.05) by about 54%. Crude ash and fiber decreased, while protein did not change significantly (p < 0.05). Minerals such as calcium and zinc increased (p < 0.05) by 221.43% and 64.39%, respectively while the iron and manganese levels remained unaffected. Findings of the study suggested that the processing method by the Obu Manuvu effectively reduces the level of antinutrients, thereby improving the edibility and safety of Pangi seeds. Further, the processing method improves the level of some nutrients, specifically crude fat, calcium, and zinc.
Exploring The Nutritional, Antioxidant, And Lipid-Lowering Properties Of Saba Banana (Musa Acuminata X Balbisiana Bbb Group) Peels, 2023 Institute of Human Nutrition and Food, College of Human Ecology, University of the Philippines Los Baños, 4031, Philippines
Exploring The Nutritional, Antioxidant, And Lipid-Lowering Properties Of Saba Banana (Musa Acuminata X Balbisiana Bbb Group) Peels, Paul Alteo Bagabaldo, Liezl M. Atienza, Katherine Ann T. Castillo-Israel, Aimee Sheree A. Barrion, Antonio C. Laurena, Maria Amelita C. Estacio
The Philippine Agricultural Scientist
This study investigated the nutritional and functional components of ‘saba’ banana peel (SBP) to determine its health-promoting potential for special food applications. SBP has undergone analyses measuring proximate composition, vitamin C, antioxidant activity, phytochemical content, estimated glycemic index (eGI), pancreatic lipase inhibition, and cholesterol micellar solubility inhibition. Data were processed using SPSS v20 and expressed as mean ± SD. Proximate analysis showed that SBP contained 83.83 ± 1.06% moisture, 6.74 ± 0.83% crude fat, 5.58 ± 0.24% crude protein, 9.97 ± 0.04% total ash, 9.91 ± 0.10% crude fiber, and 60.08% nitrogen-free extracts. Vitamin C content was found to be …
Understanding And Developing Safer Sanitation Agents And Strategies In Food Production Environments, 2023 University of Massachusetts Amherst
Understanding And Developing Safer Sanitation Agents And Strategies In Food Production Environments, Pragathi Kamarasu
Doctoral Dissertations
Food is a primary resource for survival of human beings, and it is also one of the primary resources for spread of infectious diseases. When both these factors come together it does not only cause ill effects on our health but also causes a burden on the food and agricultural industry. Through the help of science, us researchers and scientists have always tried to reduce this burden. And I hope like a drop of water in the ocean in some way my research contributes towards this. According to WHO currently in 2023 there are about 1 in 10 people falling …
Impact Of Fermented And Non-Fermented Plant-Based Foods Supplementation On Gut Microbiota And Metabolites In C57bl/6j Mice, 2023 University of Massachusetts Amherst
Impact Of Fermented And Non-Fermented Plant-Based Foods Supplementation On Gut Microbiota And Metabolites In C57bl/6j Mice, Priya Darshan Gandhi
Masters Theses
Plant-based proteins have gained popularity because of their high nutritional value and more sustainable alternative to animal-based proteins. Soybean and chickpea are two widely consumed plant-based proteins, whereas tempeh is a popular plant-based fermented whole food product that is rich in protein. With the increase in the development of plant-based food products, there is little research into how plant proteins affect gut microbiota characteristics and metabolites. Therefore, there is a need to understand the underlying mechanisms surrounding the consumption of these foods. The purpose of this study was to investigate the health benefits of soybean, chickpea, and their tempeh counterparts’ …
Valorisation Of Underutilised Dairy Waste Residues: Production Of Lactic Acid Through Microbial Fermentation, 2023 Department of Biological Sciences, Munster Technological University, T12 P928 Cork, Ireland
Valorisation Of Underutilised Dairy Waste Residues: Production Of Lactic Acid Through Microbial Fermentation, Chatan Rai Surana
ORBioM (Open Research BioSciences Meeting)
Annually, approximately 190 million tonnes of liquid waste or co-products is generated by the dairy sector across the globe. These waste streams are nutrient-rich and currently underutilised which gives scope to transform them through microbial fermentation to produce economically valuable products and reduce their negative environmental impact. Such an approach can contribute to the circular bioeconomy by making food production systems more sustainable.
In this study, whey from acid casein hydrolysis (acid whey) and salty whey from Cheddar cheese manufacture were evaluated as feedstocks for production of lactic acid. A total of 466 lactic acid bacteria strains were screened on …
Dry-Aged Beef Flavor Development, And The Effect Of High Levels Of Vitamin-E On Beef Color Stability, 2023 University of Nebraska-Lincoln
Dry-Aged Beef Flavor Development, And The Effect Of High Levels Of Vitamin-E On Beef Color Stability, Nicolas Herrera
Department of Animal Science: Dissertations, Theses, and Student Research
Palatability and consumer purchasing are essential factors of fresh meat. To meet consumer expectations during purchasing and consumption, fresh beef must maintain desirable cherry-red color at retail and achieve desirable cooked flavor. Dry-aged beef popularity has grown, and identifying methods to ensure quality dry-aged meat is necessary to maintain demand. To understand dry-aged palatability, this dissertation addressed effects of moisture loss and aging time, fundamental factors of dry-aged beef, using bone-in and boneless strip loins. Study two investigated flavor development using cookery methods and internal temperatures in boneless and bone-in dry-aged beef. In study one, increased dry-aging time (creation effect) …
Influence Of Overcooking On Food Digestibility And In Vitro Fermentation, 2023 University of Nebraska-Lincoln
Influence Of Overcooking On Food Digestibility And In Vitro Fermentation, Wensheng Ding
Department of Food Science and Technology: Dissertations, Theses, and Student Research
Areas of char or overcooking commonly appear in foods people consume. It has been reported that overcooked food is harmful to human health. However, little research exists on the effect of overcooking on in vitro protein and starch digestibility and gut microbial fermentation. This study aimed to reveal the connection between overcooking and in vitro protein and starch digestibility and gut microbial fermentation. In vitro protein digestibility of an overcooked ground beef patty was almost half that of a standard cooked sample (27 ± 2% versus 48 ± 6%, respectively; p = 0.02). Whole wheat bread protein digestibility was also …
Evaluating Salmonella Cross Contamination In Raw Chicken Thighs In Simulated Post-Chill Tanks, 2023 University of Nebraska-Lincoln
Evaluating Salmonella Cross Contamination In Raw Chicken Thighs In Simulated Post-Chill Tanks, Raziya Sadat
Department of Food Science and Technology: Dissertations, Theses, and Student Research
Salmonella contamination poses a significant risk to food safety, particularly in poultry products and public health. This study aims to investigate the effectiveness of peracetic acid (PAA) treatment in mitigating Salmonella cross-contamination in chicken thighs within simulated post-chill tanks, considering different inoculum concentrations and organic matter (OM) levels.
The experiment involved the use of five distinct Salmonella serovars to inoculate chicken thighs, which were categorized into two groups: higher inoculation level (ca. 7 log CFU/mL) and lower inoculation level (ca, 4 log CFU/mL). These groups underwent treatment with four different solutions, including 540 ppm PAA with 1.5% OM, 540 ppm …
Enhancing Lovastatin Biosynthesis In Oyster Mushrooms (Pleurotus Ostreatus) Using Phytohormones, 2023 Department of Biotechnology, School of Life Sciences and Technology, Institut Teknologi Bandung, Bandung 40132, Indonesia
Enhancing Lovastatin Biosynthesis In Oyster Mushrooms (Pleurotus Ostreatus) Using Phytohormones, Fransisca Astrid Mustafa, Mamat Kandar, I Nyoman Pugeg Aryantha
Makara Journal of Science
The biosynthesis of lovastatin, the anti-cholesterol compound, in oyster mushrooms (Pleurotus ostreatus), has the potential to be enhanced by utilizing phytohormones, which activate the expression of certain genes. This research aimed to determine the best type and concentration of phytohormone among auxin, gibberellin, and cytokinin, as well as the best mycelial colonization percentage in F2 medium to realize the greatest increase in lovastatin biosynthesis in oyster mushrooms. Lovastatin was extracted from the fruiting bodies and mycelia and analyzed by spectrophotometry. The analysis of CYP450 linked to lovastatin biosynthesis was conducted by quantitative polymerase chain reaction (qPCR) using samples containing …
Preparation Of Xanthoceras Sorbifolia Bunge Shell Biochar Activated By Phosphoric Acid And Its Adsorption Performance For Methylene Blue, 2023 College of Chemistry and Chemical Engineering, Xinjiang Agricultural University, Urumqi, Xinjiang 830052, China; Xinjiang Key Laboratory of Agricultural Chemistry and Biomaterials, Urumqi, Xinjiang 830052, China
Preparation Of Xanthoceras Sorbifolia Bunge Shell Biochar Activated By Phosphoric Acid And Its Adsorption Performance For Methylene Blue, Chen Yan-Qin, Wang Xue-Li, Song Shi-Fang, Liu Zun-Qi
Food and Machinery
Objective: The adsorption performance and mechanism of Xanthoceras sorbifolia shell biochar activated by phosphoric acid for methylene blue was investigated in this study. Methods: With phosphoric acid as activator, the Box-Behnken center combination design was used to optimize the preparation conditions of biochar from Xanthoceras sorbifolia shell. The biochar obtained under the optimal preparation conditions was used to adsorb methylene blue in water. Through investigating the adsorption influencing factors, the adsorption characteristics of biochar on methylene blue were determined, and combined with the analysis of kinetic, the adsorption mechanism was discussed. Results: The optimum technological conditions for preparing biochar from …
Extraction And Functional Characteristics And Structural Analysis Of Porcine Liver Salt Soluble Protein, 2023 College of Food and Bioengineering, Henan University of Science and Technology, Luoyang, Henan 471023, China
Extraction And Functional Characteristics And Structural Analysis Of Porcine Liver Salt Soluble Protein, Wang Hao-Yang, Liu Li-Li, Cheng Wei-Wei, Xu Bao-Cheng, Su Ke-Nan
Food and Machinery
Objective: Optimize the preparation process of salt-soluble porcine liver protein and improve the utilization rate of porcine liver by-products. Methods: Taking the extraction rate as the index, the effects of NaCl concentration, pH, extraction time and solid-liquid ratio on the extraction rate of SSLP were analyzed, and the optimal preparation process was determined by orthogonal rotation optimization test. Taking water soluble liver proteins (WSLP) as the control, the functional characteristics (solubility, foaming, foam stability, emulsification, emulsification stability, etc.) of SSLP were compared and analyzed, and Fourier transform infrared spectroscopy (FT-IR) was used, the structural changes were analyzed by low field …
Effects Of Buckwheat Flour Addition On The Rheological Properties Of Mixed Flour Dough And Quality Of Chinese Leavened Pancakes, 2023 College of Food Science and Engineering, Henan University of Technology, Zhengzhou, Henan 450001, China
Effects Of Buckwheat Flour Addition On The Rheological Properties Of Mixed Flour Dough And Quality Of Chinese Leavened Pancakes, Feng Li-Ping, Wang Feng-Cheng
Food and Machinery
Objective: This study aimed to explore the optimum addition of buckwheat flour in buckwheat Chinese leavened pancakes. Methods: Farinograph, extensograph and viscometer were used to investigated the effects of different buckwheat flour additions on the rheological properties of the mixed flour dough. The hardness, gumminess and chewiness of the Chinese leavened pancake were measured by texture analyzer. The sensory quality of the Chinese leavened pancake was evaluated by the sensory evaluation score. Results: Adding 0~40% buckwheat flour to the flour, the rheological properties of the mixed flour dough became significantly worse with the increase of buckwheat flour content. The water …
Study On Metabolic Changes Of Crucian Carp Induced By Phoxim Based On 1H-Nmr Metabolomics, 2023 Hunan Provincial Institute of Product and Goods Quality Inspection, Hunan Provincial Key Laboratory of Food Safety Monitoring and Early Warning, Changsha, Hunan 410117, China
Study On Metabolic Changes Of Crucian Carp Induced By Phoxim Based On 1H-Nmr Metabolomics, Li Hong, Li Dan, Li Li-Juan, Wu Ni
Food and Machinery
Objective: Standardize the use of phoxim to ensure the safety of aquatic products. Methods: Taking freshwater crucian carp as the research object, Selecting phoxim, an organic phosphorus pesticide often used in agriculture, as the representative of exogenous environmental pollutants. The changes in normal physiological metabolism of crucian carp exposed to phoxim were studied by using the 1H-NMR metabonomics method combined with PCA, PLS-DA, OPLS-DA and other multivariate statistical methods. Based on this, the toxic effects of phoxim on crucian carp and the toxicological mechanism of phoxim in the crucian carp were deduced. Results: Compared with the control group, the …
Study On Antioxidant Properties Of Glycosylated Products Of Wheat Germ Protein, 2023 Dezhou Vocational and Technical College, Dezhou, Shandong 253034, China
Study On Antioxidant Properties Of Glycosylated Products Of Wheat Germ Protein, Niu Qiu-Yun
Food and Machinery
Objective: This study aimed to investigate the antioxidant properties of wheat germ protein glycosylation product. Methods: The glycation product (WGP-G) of wheat germ protein (WGP) and glucose was prepared by ultrasonic assisted moist heat method. Different ultrasonic time (10, 20, 30, 40, 50 and 60 min) and reaction temperature (70, 80 and 90 ℃) were measured. The browning degree, grafting degree, reducing power, hydroxyl radical scavenging capacity, superoxide anion radical scavenging capacity, DPPH radical scavenging capacity and ABTS+ radical scavenging capacity of WGP-G at 90 ℃ were evaluated comprehensively. Results: The browning degree of WGP-G increased with the increase of …
Analysis Of Heavy Metal Content And Health Risk Assessment Of Astragalus Membranaceus In Gansu Province, 2023 School of Public Health, Gansu University of Traditional Chinese Medicine, Lanzhou, Gansu 730000, China
Analysis Of Heavy Metal Content And Health Risk Assessment Of Astragalus Membranaceus In Gansu Province, Zhang Si-Wei, Li Dong-Mei, Liu Xiao-Yun, Xue Li-Xin, Sun Jian-Yun, Li Yong-Jun
Food and Machinery
Objective: This study aimed to investigate the pollution of heavy metals in Astragalus membranaceus in the main producing areas of Gansu, and to evaluate the potential health risks of edible Astragalus membranaceus. Methods: The contents of five heavy metal elements Pb, Cd, As, Hg and Cu in Astragalus membranaceus were determined by inductively coupled plasma mass spectrometer (ICP-MS) by random sampling method, and the data were analyzed. Estimated Daily Intake (EDI), Target Hazard Factor (THQ) and Lifetime Carcinogenicity Risk (LCR) were used for health risk assessment. Results: The average contents of Pb, Cd, As, Hg, and Cu elements in …
Process Optimization And Kinetics Of Arabinose Preparation By Dilute Acid Hydrolysis, 2023 Nanyang Normal University, Nanyang, Henan 473061, China; Research Center of Henan Provincial Agricultural Biomass Resource Engineering and Technology, Nanyang, Henan 473061, China
Process Optimization And Kinetics Of Arabinose Preparation By Dilute Acid Hydrolysis, Tian Long, Tong Fen-Fei
Food and Machinery
Objective: Preferred biomass hydrolysis for preparation of arabinose and its kinetic analysis during the hydrolysis process. Methods: Single factor experiment and response surface methodology were used to optimize the conditions for the preparation of arabinose from gum Arabic by dilute acid hydrolysis, and the kinetics of the hydrolysis process was studied. Results: The optimum hydrolysis conditions were as follows: reaction time 237 min, sulfuric acid concentration 0.16 mol/L, reaction temperature 91 ℃. Three parallel experiments were carried out under these conditions. The average concentration of L-arabinose in the hydrolysate was 35.45 g/L. The kinetic parameters of arabinose formation and …
Application Of Dna Barcoding Technology In The Identification Of Adulterated Ingredients Of Edible Blood Products, 2023 Hangzhou Institute for Food and Drug Control, Hangzhou, Zhejiang 310017, China
Application Of Dna Barcoding Technology In The Identification Of Adulterated Ingredients Of Edible Blood Products, Li Jiong, Wu Qiong, Jiang Hai, Hu Ming-Jie, Xu Xin-Yi
Food and Machinery
Objective: A COI sequence-based full-length DNA barcoding technology was established to identify adulteration of seven animal-derived components (including pigs, cows, sheep, chickens, ducks, geese and rabbits) in edible blood products. Methods: After the blood products were extracted and purified by DNA extraction and PCR amplification, the clone sequencing results were submitted to the DNA barcode local database of the 7 blood products for sequence comparison. The pretreatment method, DNA extraction method and PCR amplification conditions of the blood products were also selected and optimized, and various common blood product adulteration models were established to study the lowest adulteration detection rate …