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Seaweed Polysaccharide In Food Contact Materials (Active Packaging, Intelligent Packaging, Edible Films, And Coatings), Kalpani Y. Perera, Shubham Sharma, Amit K. Jaiswal, Swarna Jaiswal

Articles

Food contact materials (FCMs) are materials that come in contact with food products such as food packaging which play a significant role in the food quality and safety. Plastic, which is a major food packaging material, harms the eco-system, wildlife, and the environment. As a result, numerous researches have been in progress on alternative polymers, which has similar properties as plastic but is also environmentally friendly (biodegradable). In recent years, the utilization of seaweed polysaccharides has piqued interest due to its biodegradability, non-toxicity, antioxidant capabilities, and excellent film formation ability. However, it has a number of drawbacks such as low …

Optimization Of Ethanol Production From Enzymatically Saccharified Biomass Of Acid-Pretreated Rice Straw, Muzammal Mateen Azhar, Qurban Ali, Arif Malik, Elham Khalili, Muhammad Arshad Javed, Shinawar Waseem Ali, Muhammad Saleem Haidar

The Philippine Agricultural Scientist

The substrate of rice (Oryza sativa) straw employed in this study was procured from local market and stored in polyethene bags until needed. The study was conducted to find out the effects of process optimization of ethanol production from enzymatically saccharified biomass of acid-pretreated rice straw. The results indicated that acid pretreatment has reduced lignin content about 50%. Resultantly, pretreatment raised cellulose contents up to 52% making it suitable for enzymatic saccharification. Optimization of saccharification illustrated that parameters such as biomass, enzyme concentration, temperature, incubation time and agitation indeed affected the action of cellulase on pretreated biomass releasing …

Isolation And Characterization Of The Total Protein In ’Lakatan’ Banana (Musa Acuminata Colla) With Bioactive Peptides Exhibiting Antioxidative And Antihypertensive Activities, David Mangussad, Ana Teresa Sucgang, Mia Clare Marie Clemencia, Marlo Manalo, Lawrence Yves Uy, Mary Ann Torio

The Philippine Agricultural Scientist

Hypertension is a leading cause of disease burden in developing countries. Leading factors are obesity, increased cholesterol levels, and long-term oxidative stress. Since commercially available drugs for cardiovascular diseases such as antioxidants and ACE receptor blockers are expensive, preventive cheaper alternatives derived from foods are sought after. Lakatan, one of the most abundant and cheap food sources in the Philippines has been proven to have antioxidant and antihypertensive properties but studies exploring the proteins and bioactive peptides responsible for its health benefits are very limited. In this study, proteins from Lakatan (Musa acuminata Colla) have been studied to understand …

Spectral Lights Based Treatment Enhanced Biomass Accumulation And Secondary Metabolites Production In Callus Culture Of Citrus Reticulata, Faiza Anum, Naveed Iqbal Raja, Tahira Sultana, Abeer Kazmi, Amir Ali, Bushra Qayyum, Anza Afzal, Aneela Nijibat, Zia-Ur-Rehman Mashwani, Abeer Kazmi

The Philippine Agricultural Scientist

Citrus reticulata is a common fruit, belongs to the family Rutaceae. It contains terpenes, phenolics, flavonoids, and vitamin C in conjugation with sugars, amino acids, minerals, organic acids and other biologically important compounds. Application of light elicitation strategies in in vitro plant cultures is acquiring more interest for their potential in feasible biomass accumulation and therapeutically important secondary metabolites production. The present study was designed to investigate the effects of different monochromatic lights (white, red, blue, green, and yellow) on the proliferation and secondary metabolites accumulation in callus cultures of Citrus reticulata raised in response to treatment with AgNPs and …

Dha But Not Epa Induces The Trans-Differentiation Of C2c12 Cells Into White-Like Adipocytes Phenotype, Saeed Jebor Ghnaimawi, Lisa Rebello, Jamie Baum, Yan Huang

Food Science Faculty Publications and Presentations

Muscle derived stem cells (MDSCs) and myoblast play an important role in myotube regeneration when muscle tissue is injured. However, these cells can be induced to differentiate into adipocytes once exposed to PPARγ activator like EPA and DHA that are highly suggested during pregnancy. The objective of this study aims at determining the identity of trans-differentiated cells by exploring the effect of EPA and DHA on C2C12 undergoing differentiation into brown and white adipocytes. DHA but not EPA committed C2C12 cells reprograming into white like adipocyte phenotype. Also, DHA promoted the expression of lipolysis regulating genes but had no effect …

Understanding The Influence Of Zinc On Grain Cadmium Accumulation And Bioaccessibility In Rice, Michael A. Tavarez

Dissertations, Theses, and Capstone Projects

The effect of cadmium and zinc on mineral concentrations in three cultivars of rice

Interactions between the essential mineral zinc (Zn) and the toxic heavy metal cadmium (Cd) play an important role in regulating transport of both minerals to rice grains. Understanding these interactions is crucial for limiting cadmium and increasing zinc transfer to the food chain. Previous studies on the matter have had conflicting results suggesting synergistic and antagonistic relationships between the minerals. The goal of this work was to identify the effect of external cadmium and zinc on the uptake and translocation of both minerals from roots to …

Sweetpotato Leaves Inhibit Lipopolysaccharide-Induced Inflammation In Raw 264.7 Macrophages Via Suppression Of Nf-Κb Signaling Pathway, Hyun-Dong Cho, Cindi Brownmiller, Harun Sorker, Shahidul Islam, Sun-Ok Lee

Food Science Faculty Publications and Presentations

Limited information is available regarding the health-promoting activities of sweetpotato leaves (SPL). The present study investigated antioxidant and anti-inflammatory effects, and phenolic contents in 29 SPL cultivars harvested in 2018 and 2019. Extracts showed total phenolic contents 9.4–23.1 mg gallic acid equivalent/g, and DPPH radical scavenging activity indicated 36.6–247.3 mM of Trolox equivalent/g. SPL extracts were identified to contain bioactive components such as, chlorogenic acid (11.7–22.1 μg/mg), 3,4-dicaffeoylquinic acid (16.3–59.9 μg/mg), 3,5-dicaffeoylquinic acid (50.9–72.7 μg/mg), chlorophyll B (6.1–12.3 μg/mg), lutein (1.9–4.9 μg/mg), chlorophyll A (2.7–4.3 μg/mg) and β-carotene (0.1 ≤ μg/mg). RAW 264.7 murine macrophage cells were pretreated with 100–200 …

Soft Camel Milk Cheese Effects Of Coagulants And Processing Conditions, Mustapha Mbye

Dissertations

In recent years, camel milk (CM) has been acknowledged for several health benefits, including anti-diabetic, hypoallergic, and other effects. Accordingly, CM may provide a complementary or a healthier alternative to bovine milk (BM). This has led to increased interest in processing CM to products like cheese, yogurt, and powders to extend its shelf-life. However, CM is difficult to coagulate into hard gels, affecting its cheese quality and consumer preference. The current research aimed to investigate the impact of different coagulants (chymosin, Withania coagulans, citric and acetic acid) on CM cheese quality and sensory attributes compared to BM cheese. It …

Biocontrol Of Foodborne Pathogens Using Bacteriophages, Dzhuliya Ignatova, Erion Hogan, Simone Dakare, Jean Lu

Symposium of Student Scholars

Biocontrol of Foodborne Pathogens Using Bacteriophages

Dzhuliya Ignatova, Erion Hogan, Simone Dakare, and Jean Lu

Department of Molecular and Cellular Biology

Abstract

Salmonella and Shigella are two important groups of foodborne bacterial pathogens. Salmonella cause an illness called salmonellosis while Shigella cause shigellosis (bacillary dysentery). The most common symptoms of these illnesses are abdominal cramps, diarrhea, and fever. Shigella can also cause bloody diarrhea. It was estimated that each year Salmonella cause 93.8 million cases of gastroenteritis and 155,000 deaths globally. Shigella causes 164.7 million cases and 1.1 million deaths throughout the world yearly. People get these illnesses mainly by …

Parameterization Of Food Wastes To Develop An Automatic Recycling System For Livestock And Poultry Feed, Ali Roshanianfard, Samira Nematzadeh, Tarahom Mesri-Gundoshmian

Emirates Journal for Engineering Research

Food wastes are known as one of the big concerns in urban management because of grain consumption gain, environmental pollution, and traditional waste management methods. The reuse of restaurant waste can reduce the cost of producing animal food production. This study attempts to find related parameters to use in the development of an automatic recycling machine and also a suitable method for food waste management (wastes of restaurants in universities and other academic environments) to use in various animal diets. Determination of various parameters including the percentage of dry matter (using a dryer), protein (using Kjeldahl test), fat (using Soxhlet …

Clean Label In Bread, Maite Cristina Alava Vargas, Senay Simsek

Department of Food Science Faculty Publications

Bread is considered a staple food worldwide, and therefore there is much interest in research around the topic. The bread industry is usually looking for ways to improve its formulations. Therefore, other ingredients such as dough conditioners, crumb softeners, emulsifiers, and surfactants can be added to enhance bread quality. These ingredients perform functions such as helping standardize processes in the industry, reducing dough-mixing time, increasing water absorption, improving bread quality, and extending its shelf life. Consumers are concerned about the effect of these ingredients on their health, and this has increased the popularity of clean-label bread formulations. A clean label …

Analysis Of The Main Chemical And Volatile Components Of Xianggan Tea, Xiang-Style Ganpu Tea, Li Xiang, Fu Fu-Hua, Pan Zhao-Ping, Wang Chen, He Shuang

Food and Machinery

Objective: Xianggan tea, was made from Hunan Anhua dark tea, i. e. Tianjian tea and the mandarin peel of Yueyang Jinpen pomelo, based on the preparation method of Ganpu tea, and this contributed to ascertaining the quality of Xianggan tea. Methods: The main chemical components, mineral element content and volatile components were analyzed in the Tianjian tea, mandarin peel and Xianggan tea. Results: The moisture content of Tianjian tea, mandarin peel, and Xianggan tea were all less than 20%, and made them easy for storage. The content of crude polysaccharides, total flavonoids, and total phenols was in the order of …

Effects Of Milling Degree And Cooking Method On The Cooked Rice Quality Of High-Quality Indica Rice, Li Liu-Yan, Zhan Zhan, Zhang Wei, Shu Zai-Xi, Wang Ping-Ping

Food and Machinery

Objective: To investigate the effects of milling degree and cooking method on cooked rice quality of high-quality Indica rice. Methods: Paddy rice （variety Longliangyou 1813） were dehulled and milled for 20, 35, and 50 s, respectively. Rice milled for different durations were cooked with electric pressure cooker and ordinary rice cooker, respectively. Quality attributes of cooked rice were compared by texture analyzer, gas chromatograph-ion mobility spectrometer （GC-IMS）, and sensory judgement. Results: For rice milled for 20 s, the cooked product of ordinary rice cooker had higher hardness than that of electric pressure cooker. However, for rice milled for 35 or …

Effect Of Jet Milling On The Physical And Chemical Properties Of Tartary Buckwheat Powder, Zhang Xue, Zhang Dong-Jie, Zhang Ai-Wu

Food and Machinery

Objective: The effect of superfine grinding on the physicochemical properties of tartary buckwheat powder in different parts was studied, aiming to provide a certain theoretical reference for the food industry to use superfine grinding to prepare tartary buckwheat food. Methods: Tartary buckwheat skin powder, core powder and whole powder were used as materials to prepare tartary buckwheat ultrafine powder by superfine grinding combined with a fluidized bed jet mill. The superfine powder was studied by measuring the particle size, specific surface area, comprehensive powder characteristics, swelling property, water solubility and other indicators. Results: The particle size of the three kinds …

Effects Of Different Technologies On Enzyme Deactivation And Storage Stability Of Wheat Germs, Zhang Nan, Shi Lin, Meng Ji-Kun, Ge Xin-Hui, Cheng Yong-Qiang, Zhang Xiu-Qing

Food and Machinery

Objective: To obtain the best technology and treatment conditions of wheat germs stablizaiton, three different technologies were used to treat wheat germs. Methods: Microwave, superheated steam and hot air drying were used to treat wheat germs with enzyme deactivation, and their deactivation effects on lipase and lipoxygenase in wheat germs were compared. Then, the optimal treatment conditions of each technology were selected for the determination of total number of colonies and accelerated storage test. Results: Under the optimal treatment conditions, the lipase and lipoxygenase in wheat germs could be effectively deactivated by the three treatments. The superheated steam treatment had …

Effects Of Anthocyanins From Vitis Amurensis On Cognitive Impairment In Mice With Chronic Alcoholism, Liu He, He Yang, Gu Jia-Dong, Wen Lian-Kui

Food and Machinery

Objective: To study the effect of Vitis amurensis. anthocyanins on cognitive impairment induced by chronic alcoholism. Methods: The mice were divided into blank group, model group, low-dose and high-dose groups treated by anthocyanins from V. amurensis. The model of chronic alcoholism was established and intervened with anthocyanin from V. amurensis. Morris water maze and step-down test, antioxidant stress and cholinergic system related indexes were measured, and the hippocampal slices were observed. Results: After anthocyanins intervention, the escape latency of water maze test was shortened by 41.38%, the total swimming distance was shortened by 28.53%, the first stage time was shortened …

Tomato Dry Peeling Technology Based On Catalytic Infrared, Liu Ying, Qu Wen-Juan, Luo Sheng-Tong, Ma Hai-Le, Pan Zhong-Li, Jiang Qun-Hui

Food and Machinery

Objective: An efficient and green method of peeling tomatoes was explored. Methods: A dry peeling method of tomatoes was carried out based on catalytic infrared equipment, and the effects of technological parameters on peeling performance and pulp quality of tomatoes were investigated and compared with traditional peeling methods of hot water and lye. Results: Infrared heating distance, temperature and time all had significant effects on the peelability and pulp quality of tomatoes. The optimum technological parameters of tomato dry peeling based on catalytic infrared was infrared heating temperature of 450 ℃, distance of 25 cm and time of 5 min. …

Empirical Analysis And Enlightenment Of American Nuval Scoring Labeling Development, Huang Ze-Ying, Huang Bei-Xun

Food and Machinery

NuVal scoring labeling that was based on overall nutritional quality index, adopted 1 to 100 to show the nutritional value of packaged food and fresh agricultural products. The higher was the score, the better was the nutritional status of food. The labeling was integrated with food prices to make it easier for consumers to compare the nutritional value of what they pay. Therefore, FOP labeling in China could be attempted to integrate nutrition evaluation information with food price, and promote in fresh agricultural products, and adjust its algorithm in accordance with the national nutritional needs.

Study On Preparation Technology And Properties Of Dietary Fiber Ultrafine Powders From Okra Fermented Wine Pomace, Luo Xin, Zhou Yan-Qiang, Wu Guang-Bin, Chen Fa-He

Food and Machinery

Objective: This study aimed to effectively utilize a large amount of dietary fiber andpectic polysaccharides in okra fermented wine pomace and turn waste into treasure. Methods: The processing technology and related characteristics of okra dietary fiber ultrafine powder were studied by wet ultrafine grinding and spray drying technology. Results: The results showed that okra fermented wine pomace was treated by colloid mill three times; then homogenized by high-pressure homogenizer for three times with 40 MPa of the homogenization pressure; after homogenization, spray drying was made with 210 ℃ in the inlet air temperature, 40 Hz of the fan frequency, solids …

Research Progress On Wall-Breaking Technology Of Rape Bee Pollen, Zheng Hui, Yang Si-Qi, Sun Yan, Li Shun-Xiang

Food and Machinery

This paper summarized the cell structure, wall breaking morphology and wall-breaking methods of rape bee pollen, analyzed and compared the advantages and disadvantages of various wall-breaking methods, summarized the application and development status of wall breaking rape bee pollen, and prospected the research on wall-breaking technology of rape bee pollen in the later stage.

Measuring Palatability As A Linear Combination Of Nutrient Levels In Food Items, Jeffrey S. Young

Faculty & Staff Research and Creative Activity

It well known that palatability and nutritional quality of foods and/or diets are viewed as being in tension with one another. While there exist multiple measures of healthiness, there are no such measures for tastiness. This gap limits the degree to which researchers can investigate this tension and its implications for dietary behavior and hence public health and nutrition policy. The scope of future work concerning the dietary behavior of Americans would expand greatly if researchers better understood consumers’ willingness to eat certain foods, which matters as much as recommending those foods for them to eat in the first place. …

In Vitro Antioxidant And Antihypertensive Activity Of Edible Insects Flours (Mealworm And Grasshopper) Fermented With Lactococcus Lactis Strains, Adilene Mendoza-Salazar, Lourdes Santiago-Lopez, Maria J. Torres-Llanez, Adrian Hernandez-Mendoza, Belinda Vallejo-Cordoba, Andrea M. Liceaga, Aaron E. Gonzalez-Cordova

Department of Food Science Faculty Publications

The objective of the present study was to evaluate the potential antioxidant and angiotensin converting enzyme inhibition (ACEI) activity of edible insect flours fermented with Lactococcus lactis strains. For the fermentation, mealworm and grasshoppers flours were dissolved (0.5% w/v) in buffer solution (pH 7.0) and individually inoculated (3%) with Lactococcus lactis strains (NRRL B-50571, NRRL B-50572). The samples were incubated for 72 h at 30 ◦C, and the pH was recorded. The degree of hydrolysis (DH) and protein content were determined. The total polyphenol compounds, antioxidant activity (ABTS, DPPH, ORAC, and FRAP), and ACEI of the <3 kDa fractions were ana- lyzed. The pH of the fermented samples decreased to 3.5–3.9 (p < 0.05). The fermented grasshopper flour showed an increased DH (0.42%) and overall higher total polyphenol content (8.23 mg Gallic Acid Equivalent/mL). In general, the highest antioxidant activity was for the grasshopper fractions fermented for 24 h by Lactococcus lactis NRRL B-50572, which also showed 23.47% ACEI inhibition with an IC50 of 0.97 mg/mL. The peptide profile obtained increased after fermentation, being higher for the mealworm flour fermented sample. This study presents, for the first time, the use of specific strains of Lactococus lactis for fermenting edible insect-derived products in the production of bioactive compounds with potential antioxidant and antihypertensive activity.

A Life Cycle Assessment Of Hospital Food Waste: A Model For Large Scale Commercial Impact Reduction, Demeri E. Amodeo, Christie Klimas

DePaul Discoveries

Current commercial landfill diversion techniques typically focus on recycling, but this method can be environmentally costly when compared scenarios involving the implementation of composting or waste reduction within large facilites. A life cycle assessment (LCA) can be used to provide better information on the environmental impact of different landfill diversion strategies. In this LCA, the impacts of individiual products were quantified in terms of global warming potential, which provides comparable impact categories for analysis. This study gathered information from previous literature about plant-based and omnivorous diets to simulate what the possible impact would be for a city, like Chicago, to …

Re-Conceptualizing Food Consumption And Its Educational Values, Chi Hong Nguyen, Toan Quoc Tran, Hay Ngoc Huynh, Linh Thuy Pham, Chi Thien Huu Le

Essays in Education

Food consumption has been largely researched in many areas. Most extant studies have highlighted the influences of socio-economic and cultural factors on people’s eating habits. These studies inform policy strategies by proposing campaigns and methods to improve nutritional intake among people of diverse socio-economic and geographical backgrounds. At the same time, they implicitly point out that food consumption may carry educational values that are co-constructed through food eaters’ engagement with the world. This requires researchers to go beyond the current methodological approaches that epistemologically focus on the factors that influence nutritional intake and eating habits. While little is known about …

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

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 …

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 …

Synthesizing Inactivation Efficacy Of Treatments Against Bacillus Cereus Through Systematic Review And Meta-Analysis And Evaluating Inactivation Efficacy Of Commercial Cleaning Products Against B. Cereus Biofilms And Spores Using Standardized Methods, Minho Kim

Department of Food Science and Technology: Dissertations, Theses, and Student Research

Bacillus cereus is ubiquitous and can be easily carried in food processing facilities. It is problematic because it can survive various treatments such as heat, radiation, and chemical cleaning by forming spores and biofilms. Some review papers have discussed inactivation efficacies of different treatments against B. cereus, but they are narrative without quantitative summaries. This study first aimed to find effective and food industry-applicable treatment candidates against B. cereus spores and biofilms by synthesizing and comparing the efficacy of treatments using systematic review and meta-analysis. After screening, 17 studies were included, but only nine studies were used for meta-analysis …

Studies On Milling And Baking Quality And In Vitro Protein Digestibility Of Historical And Modern Wheats, Sujun Liu

Department of Food Science and Technology: Dissertations, Theses, and Student Research

There is considerable controversy among the public and the scientific community about whether modern wheats are harmful for human health and responsible for the increase of Celiac disease compared with historical varieties. Therefore, the milling and baking quality, protein digestibility, and protein composition of historical and modern wheats adapted to the Great Plains of the US were evaluated in this thesis. One objective of this thesis was to determine how end-use quality of wheat changed with wheat cultivar release year. Kernel physical characteristics, milling yield, whole-wheat flour quality, flour protein content, mixing quality and baking quality of 23 hard winter …

Anatomy And Physiology Preparatory Course Textbook (2nd Edition), Carlos Liachovitzky

Open Educational Resources

The goal of this preparatory textbook is to give students a chance to become familiar with some terms and some basic concepts they will find later on in the Anatomy and Physiology course, especially during the first few weeks of the course.

Organization and functioning of the human organism are generally presented starting from the simplest building blocks, and then moving into levels of increasing complexity. This textbook follows the same presentation. It begins introducing the concept of homeostasis, then covers the chemical level, and later on a basic introduction to cellular level, organ level, and organ system level. This …