Digital Commons Network^™

Optimization On Extraction Of Capsaicinoids Assisted By Ultrasonic-Microwave Synergistic Extracting, Pang Min, Wang Yuanhui, Liu Qian

Food and Machinery

Paprikas were soaked in 90% (V/V) ethanol to extract capsaicinoids by using ultrasonic and microwave assisted extraction (UMAE). Based on the results of single factor experiments, the optimized extraction condition were gotten with orthogonal tests: the ultrasonic power of 50 W, the microwave power of 240 W, the solid- solvent ratio of 1∶20 (g/mL), the microwave time of 480 s, the paprikas particle size of 80 mesh, and the extracting time twice. The present study obtained an extraction rate of 84.52%. Compared with the conventional water bath extraction method, UMAE has the advantages of shorter extraction time and higher efficiency, …

Research Status And Progress Of Fatty Acid Analysis Methods In Beans, Xie Yanhua, Xie Jing, Li Pao, Chen Miaofen, Jiang Liwen, Chen Lili

Food and Machinery

In this paper, the methods of fatty acid extraction and methyl esterification of beans (the main products are soy food) were reviewed. A variety of physiological functions of fatty acids are described. Moreover the differences of diverse detection methods of fatty acids were analyzed. We hope to provide testing methods for the change of fatty acids in bean product processing, and providing the basis for the development of potential function's in oil and fat products.

Research Progress On Physiological Activities And Its Mechanismof Beta-Cryptoxanthin, Sheng Ran, Sun Zhigao, Huang Qiaojuan, Hao Jingmei, Fang Ming, Yu Fengsheng

Food and Machinery

The beta-cryptoxanthin is composed of multiple prenyl units, belonging to the oxidation of carotenoid. It widely exists in persimmon, citrus and other plants, and also can be produced by microbial fermentation..Based on beta-cryptoxanthin, the mechanism of its absorption and physiological activities was reviewed, in order to provide reference for improving research and clinic application of beta-cryptoxanthin.

Comparative Genomic Analysis Of Two Serotype 1/2b Listeria Monocytogenes Isolates From Analogous Environmental Niches Demonstrates The Influence Of Hypervariable Hotspots In Defining Pathogenesis, Aidan Casey, Kieran Jordan, Aidan Coffey, Edward M. Fox, Olivia Mcauliffe

Department of Biological Sciences Publications

The vast majority of clinical human listeriosis cases are caused by serotype 1/2a, 1/2b, 1/2c, and 4b isolates of Listeria monocytogenes. The ability of L. monocytogenes to establish a systemic listeriosis infection within a host organism relies on a combination of genes that are involved in cell recognition, internalization, evasion of host defenses, and in vitro survival and growth. Recently, whole genome sequencing and comparative genomic analysis have proven to be powerful tools for the identification of these virulence-associated genes in L. monocytogenes. In this study, two serotype 1/2b strains of L. monocytogenes with analogous isolation sources, but …

Marshall Matz, Marshall Matz, Institute Of Child Nutrition. Child Nutrition Archives.

Oral History Project (all interviews)

Marshall Matz served as General Counsel to the Senate Select Committee on Nutrition and Human Needs and also as Special Counsel to the Senate Committee on Agriculture, Nutrition, and Forestry before becoming Washington counsel for the American School Food Service Association.

Association Mapping Of Seed Weight, Protein, And Sucrose Content; And Kinetics Of Edamame Under Infrared Treatment, Laura Melissa Lara Santisteban

Graduate Theses and Dissertations

Edamame is a specialty large-seeded soybean (Glycine max L. Merr.) harvested at an immature stage (R6) that has become the second largest consumed soyfood. Although United States is the largest soybean producer, majority of edamame is imported from Asia, highlighting the importance of developing new edamame varieties. Association mapping (AM) provides an alternative to bi-parental linkage mapping method to detect quantitative trait loci (QTL) adding higher resolution and broader germplasm information. Seed weight, sucrose, and protein are quantitative traits of value when selecting edamame lines. However molecular mechanisms controlling each of these traits are still inconclusive and have not been …

A Comparison Of The Efficacy Of Radiant And Immersion Frying Using Hash Brown Patties As A Model Food Matrix, Kaitlin R. Kaczay

Open Access Theses

Radiant frying is an alternative technique to traditional immersion frying. While enjoyed by consumers, immersion fried foods are typically high in fat. Radiant frying uses infrared energy to produce finished products with similar sensory characteristics to traditional frying, but with significantly less fat. This research compared the efficacy of radiant and immersion frying using hash brown patties as a model food matrix by measuring temperature profiles, heat flux profiles, moisture and oil contents, peak shear force, color, mottling, and crust thickness as well as executing semi-trained and untrained sensory evaluations. The FryLess 100K Radiant Fryer was used for all experimentation. …

The Role Of Nutrition Education And Active Choice To Increase Fruit And Vegetable Consumption Among Second Grade Students During Lunchtime, Robyn M. Cafiero

Theses, Dissertations and Culminating Projects

Fruit and vegetable intake within the United States is considerably lower than the standards set by the United States Department of Agriculture. With this information, there is no surprise that these rates are especially low for school aged children. Although many studies have tried to incorporate programs that would effectively increase the consumption of fruits and vegetables among youngsters, many have fallen short with being able to sustain consumption over time. This study provided a way to increase fruit and vegetable consumption during lunchtime for second grade students by using a dual module of the Social Cognitive Theory and active …

The Effects Of Using Cinnamon Leaf And Bark Essential Oils On Listeria Monocytogenes (L.M.), Salmonella Typhimurium (S.T.), In Model System, Strawberry Shake And Fresh Celery, And Sensory & Shelf Life Studies, Wafaa Brnawi

Graduate Theses and Dissertations

Essential oils derived from the bark and leaves of the cinnamon plant have long been used as natural preservatives and flavoring agents in different types of foods. In this study, we evaluated the antimicrobial effects of cinnamon essential oils (CEOs), obtained from cinnamon leaf or bark, against two foodborne pathogens i.e., Salmonella Typhimurium (S.T.) and Listeria monocytogenes (L.m.). Two different concentrations of microbial loading were used i.e.,109 and 104, cultured in nutrient media broth, strawberry shakes, and on celery sticks. Both CEOs of leaf and bark at 0.5% and 1% were found to completely inhibit S.T. and L.m., immediately after …

Effects Of Fermentation By Yeast And Amylolytic Lactic Acid Bacteria On Grain Sorghum Protein Content And Digestibility, Christina Day

Graduate Theses and Dissertations

Grain sorghum is an underutilized crop despite many advantages to its cultivation. A drought-tolerant plant with many pest-resistant cultivars, its applications are limited by problems with nutrient availability, particularly protein digestibility. Digestibility of grain sorghum protein is reduced by antinutritional compounds in the grain like tannins and phytates, and by moist-heat cooking. Some of these concerns can be mitigated by how the grain is processed. Fermentation is one processing method that can improve digestibility. Fermentation can also concentrate protein in a substrate. In this experiment, grain sorghum was subjected to different treatments and used as a substrate for yeast fermentation. …

Edible Insects As A Source Of Food Allergens, Lee Palmer

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

Increasing global population increasingly limited by resources has spurred interest in novel food sources. Insects may be an alternative food source in the near future, but consideration of insects as a food requires scrutiny due to risk of allergens. Currently, the insect Dactylopius coccus, known as cochineal, is used to produce carmine, a natural red pigment used in food, which has caused allergic reactions. This study investigated allergens of cochineal focusing on purification from the pigment. Mass spectrometry identified a previously described major allergen of cochineal and a tropomyosin, although further work is required.

Tropomyosin is a major cross-reactive allergen …

Risk Assessment And Research Synthesis Methodologies In Food Safety: Two Effective Tools To Provide Scientific Evidence Into The Decision Making Process, Juan E. Ortuzar

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

The food supply chain is a complex and diverse system. Some food products need minimum processing to reach the consumers, while others involve several different processes, countries and suppliers, can take several months to be on the table of the end consumer. Regarding food safety, the public health of consumers is at stake and the consequences of outbreaks could prove disastrous. This has been recognized as a matter of global importance for the food industry and authorities around the world since several efforts to improve quality, safety and trade of food have arisen since the early 1960s. The birth of …

Formation Of Bioactive-Carrier Hollow Solid Lipid Micro- And Nanoparticles, Junsi Yang

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

In recent years, bioactive lipids (e.g., carotenoids, phytosterols, and tocopherols) have attracted a lot of interest to develop health and wellness promoting foods and beverages. However, bioactive lipids are water-insoluble and degrade easily during processing and storage, making their addition into foods and beverages challenging.

The main objective of this thesis was to develop a novel green process to form bioactive lipid-carrier hollow solid lipid micro- and nanoparticles using supercritical carbon dioxide (SC-CO₂). Specific objectives were to develop hollow solid lipid micro- and nanoparticles using SC-CO₂ technology, and to load the hollow solid lipid micro- and nanoparticles …

Impact Of Microwave-Assisted Heating And Enzymatic Treatment On Functional And Antioxidant Properties Of Rainbow Trout (Oncorhynchus Mykiss) By-Product Hydrolysates, Elizabeth Bich Hang Nguyen

Open Access Theses

Fish protein hydrolysates (FPH) have been widely used as a mean to better utilize fishery by-products through the use of proteolytic enzymes to produce a wide range of functional peptides that can be used as food ingredients. Studies have shown that these functional peptides have enhanced interface-stabilizing properties (e.g. functionality) and antioxidant activity. FPH production can be accelerated by using rapid heating methods (e.g. microwave) compared to slower conventional heating (CH). The objective of this study was to investigate the effects of microwave heating (MW) during enzymatic hydrolysis on functionality and antioxidant properties of FPH. Treatments consisted of adding Alcalase™ …

Antimicrobial Inhibitory Activities Of Phenolic Extracts From Four Selected Soybean Hulls In Culture And Chicken Skin Model Systems, And Preliminary Ace-Inhibitory Activity, Rajaa Abdulkair Abutheraa

Graduate Theses and Dissertations

Soybean components provide health benefits to humans. Soybean hulls, a major by-product of the soybean processing industry consist of complex carbohydrates, proteins, lipids and polyphenols such as anthocyanidins, proanthocyanidins and isoflavones. The polyphenolic compounds in the hulls give them various colors such as black, brown, green, yellow or even a mottled appearance. Studies have reported different soybean varieties with varying total phenolic compounds in their seed hulls, which have antioxidant property. Phenolic extracts can be used as substitutes for synthetic antimicrobials and preservatives to assist in preventing the growth of pathogens such as Salmonella Typhimurium, E coli 0157:H7, and Campylobacter …

Effects Of Harvest Conditions And Thickness Fractionation On Physicochemical Properties, Cooking And Sensory Characteristics Of Long Grain Rice, Sara Esther Jarma Arroyo

Graduate Theses and Dissertations

Previous research has demonstrated the extensive impacts of various environmental and processing conditions on rice milling and processing characteristics. Nevertheless, little is known about the influences of these conditions on cooking and sensory qualities of rice. The present study aimed to determine the impact of cultivating location, harvest moisture content (HMC), and thickness fractionation on the physicochemical properties, and cooking and sensory characteristics of long-grain rice. Four long-grain rice cultivars (purelines: Cheniere and V3501, and hybrids: XP760 and XL753) were cultivated at Harrisburg, AR and Alvin, TX, and harvested at three HMC. Rough rice lots were conditioned and a portion …

Effects Of Glycosidase（R.B1l And R.Cl） On Configuration Of Isoflavones And Improvement Of Flavor In Soybean Milk, Zhou Weijie, Xia Rong, Zhu Chongyang, Pei Jing, Tao Huiyuan, Cheng Yongqiang

Food and Machinery

In order to obtain a higher content of soybean isoflavone glycosides and improve the flavor of soybean milk, two kinds of glycosidase (R.B1L and R.CL) were used in soybean milk processing, then the soybean isoflavones and lavor compounds were detected by high performance liquid chromatography (HPLC) and gas chromatography-mass spectrometry technique(GC/MS) respectively. The results showed that the amount of soybean isoflavone aglycones increased 7.289 μg/g, which was 35.7% higher than the control group. While, the bean flavor compounds of hexanal and 2-amyl furan decreased 10.8%, and the aroma compounds of hexyl alcohol and anti-2-nonene aldehyde increased 10.88%. It indicates that …

Supercritical Co2 Extraction Of Idesia Polycarpa Oil And Analysis Of Its Fatty Acid Composition, Kuang Chuntao, Wu Bin, Tang Hongwei, Xiang Shu, He Jianyang

Food and Machinery

To make full use of Idesia polycarpa resource, the optimum conditions of extracting oil in I. Polycarpa by supercritical CO₂ were studied by single factor and Box- Behnken designs, and the fatty acid composition of this oil was analyzed by gas chromatography-mass spectrometry (GC-MS). The results showed that the yield of the oil in I. polycarpa extracted by supercritical CO₂ was (38.25±0.41)%, when extracted at 24 MPa and 53 ℃ for 147 min. Moreover, the regression model between yield and influence factors was very significant (P=0.000 9). In addition, the results of GC-MS showed that the total content …

Effect Of Different Solvents On Total Phenolic Content, Total Flavonoid Content And Antioxidant Activity Of Highland Barley, Shne Yingbin, Zhang Youwei, Huang Caihuan, Chen Yongsheng, Wang Li, Ou Shiyi, Zhang Hui

Food and Machinery

The objectives of this study were to evaluate total phenolic, total flavonoid content and antioxidant activities of different extraction from three kinds of highland barley. The results showed that 95% ethanol and 60%acetone were better to extract phenolic compounds than other solvents. Total phenolic and total flavonoid contents, antioxidant activities of Zangqing 2000 using different solvents were higher than that of Xunhua and Shangri-la highland barley. Meanwhile, the highest total phenolic content of Zangqing 2000 was 211.92 mg GAE/100 g DW in 60% acetone, the highest total flavonoid content of Zangqing 2000 was 60.11 mg RT/100 g DW in 60% …

Research Advance On Antioxidant Active Composition And Antioxidant Mechanisms Of Edible Fungi, Xiao Xingning, Yuan Ya, Liao Xia, Wang Liying, Shi Fang, Ming Jian

Food and Machinery

Edible fungi are tasty as well as full of all kinds of biological activity, and the antioxidation is one of the most important activities among them. Polysaccharides, polyphenols, terpenoids,and selenium are the major antioxidants of edible fungi. In this paper, it was reviewed the research advance of antioxidant substances and the antioxidant mechanism of edible fungi, and the future research direction was also summarized, aiming to develop and utilize edible and medicinal values of the polysaccharides in the futher, and improve its application in the fields of food and medicine.

Development And Flavor Substances Analysis Of Purple Sweet Potato And Bitter Buckwheat Combined Vinegar Beverage, Liu Mingyu, Chen Limin, Wang Sidan, Deng Weiqin, Liu Shuliang

Food and Machinery

A vinegar beverage combined with purple sweet potato and bitter buckwheat was developed, and the flavor compounds in it were analyzed. Purple sweet potato and buckwheat were processed through smashing, size mixing, saccharification, alcoholic fermentation and acetic fermentation to produce brew purple sweet potato and buckwheat vinegar, respectively.. The optimum formula of the vinegar beverage was obtained through single factor and orthogonal experiments. The 100 mL optimum complex contained 4 mL purple potato vinegar stock solution, 4 mL buckwheat vinegar stock solution,4 g saccharose, and 4 g fructose-glucose syrup. The vinegar beverage prepared under this condition had a unique purple …

An Investigation Into Spent Coffee Waste As A Renewable Source Of Bioactive Compounds And Industrially Important Sugars, Damhan Scully, Amit Jaiswal, Nissreen Abu-Ghannam

Articles

Conventional coffee brewing techniques generate vast quantities of spent espresso grounds (SEGs) rich in lignocellulose and valuable bioactives. These bioactive compounds can be exploited as a nutraceutical or used in a range of food products, while breakdown of lignocellulose generates metabolizable sugars that can be used for the production of various high-value products such as biofuels, amino acids and enzymes. Response surface methodology (RSM) was used to optimize the enzymatic saccharification of lignocellulose in SEGs following a hydrothermal pretreatment. A maximum reducing sugar yield was obtained at the following optimized hydrolysis conditions: 4.97 g of pretreated SEGs, 120 h reaction …

Exploring The Connection Between Community Food Security Initiatives And Social-Cognitive Factors On Dietary Intake, Diana Cuy Castellanos, Josh Keller, Emma Majchrzak

Health and Sport Science Faculty Publications

Food insecurity and poor dietary consumption continue to impact low-income populations in the U.S. However, communities are developing ways to address it at the local level. Community Food Security Initiatives (CFSI) focus on increasing a sustainable, healthy food supply and food system while addressing food insecurity and dietary quality within a community.

The purpose of this study was two-fold: (1) explore CFSIs in low-income areas in a metropolitan Midwest city and (2) examine the effects of the initiatives along with other social-cognitive factors on fruit and vegetable consumption in persons participating in local CFSIs.

This was a mixed-methods study. First, …

Perspectives On The Development Of A Local Food System: The Case Of Dayton, Ohio, Diana Cuy Castellanos, John C. Jones, Joanne Christaldi, Katherine A. Liutkus

Health and Sport Science Faculty Publications

Multiple sectors play vital roles in a community’s development and maintenance of a sustainable local food system. This study explored the perceptions of twenty-two representatives from the civil society, public, and private sectors in Dayton, Ohio, about the development of the region’s local food system. The researchers employed grounded theory methodology for data collection and analysis. Core themes from the participants of each sector group emerged from the data and areas of convergence and divergence among groups were reported.

Assessing Georgia Consumer Attitudes And Beliefs About Locally Or Regionally Produced Livestock And Products, Jannette R. Bartlett, Reem I. Omer, Akua Adu-Gyamfi, David Nii O. Tackie, Francisca A. Quarcoo, Bridget J. Perry

Professional Agricultural Workers Journal

Abstract

Interest in local and regional food production has been growing in the last few years. The study, therefore, assessed consumer attitudes and beliefs regarding local or regional livestock products. Data were obtained from a convenience sample of 384 participants from several counties of Georgia, and were analyzed by descriptive statistics, including chi-square tests. A majority of respondents thought using chemicals and additives in locally or regionally produced beef or goat meat was a serious or somewhat serious hazard. Consequently, many were willing to pay more for meat certified as locally or regionally produced. Furthermore, a majority agreed or strongly …

Antioxidant Activity Of Fermented Rice-Chili And Its Effect On Liver Lipid Peroxidation, Wei Cheng, Zhou Caiqiong, Ge Pingzhen, Zhu Lijuan, Xie Yueying

Food and Machinery

Selecting the for 15 days, which has the highest otal reducing power, and 60 days of the fermented Rice-Chili, which has the highest ORAC, as samples, The effects were studied, including the fermented Rice-Chili on the free radical DPPH· scavenging activity, oxidation inhibition rate of BSA, erythrocyte hemolysis and liver lipid peroxidation. Results showed that the DPPH· scavenging rate of samples fermented 15 days was better than 60 days and had a better protective effect from protein oxidative damage. However, the sample fermented 60 days had potential to promote the oxidation of BSA. Besides, both samples fermented 15 days and …

Effects Of Short Term Feeding Transgenic Soybean On The Expression Of Star In Rat Testis, Shi Zongyong, Xu Dongmei, Lu Chao, Yuan Jianqing

Food and Machinery

The present study was conducted to discuss the effects on genetically modified soybeans on the level of mRNA and protein in StAR gene in male rat, and aimed to provide a scientific basis for the security of transgenic soybeans. Thirty male SD rats were randomly divided into GM group and CK group. The GM group were fed with transgenic Roundup Ready soybean containing CP4-EPSPS gene, and the CK group were fed with non-transgenic soybean. Three rats of every group were killed at 30 d, 60 d and 90 d, respectively. Viscera index (testes and epididymides) was calculated. RT-PCR was used …

The Analysis Of Alkaloid Content In Wuyi Rock Tea With High-Performance Liquid Chromatography, Liu Zhibin, Zhang Shining, Zhang Wen, Ni Li

Food and Machinery

Wuyi Rock Tea is a kind of semi-fermented oolong tea, with unique flavor. The alkaloid content in the tea is associated with its flavor quality. In this study, 10 typical Wuyi Rock Tea, including 5 Rougui and 5 Shuixian, were used to quantitative analyze the theobromine, theophylline and caffeine content in the tea leaves and tea infusions. Moverover, the alkaloid content in green tea, Tieguanyin Tea and black tea sample were also measured. Then, Principal Component Analysis (PCA) was utilized to further investigate the difference of the alkaloid content in all these tea samples. The results indicated that, the caffeine, …

Design And Optimization Of Solid Fermentation Of Porcine Blood Powder Medium For Clostridium Butyricum, Qin Dongfang, Liu Aimin, Li Hao

Food and Machinery

For the purpose of joint production of hydrolysis of porcine blood and microbial ecology preparation of Clostridium butyricum, it was studied that the solid medium formulation suitable for the growth and reproduction of C. butyricum was made of porcine blood powder, and the fermentation products would be used in feed. The formulation of the solid medium formulation was designed and optimized by the mean of mixture design. Moreover, the mathematical regression model of three components of solid medium was established, and the various components and the interaction between them were also discussed. Furthermore, the results showed that the optimum formula …

Spectrophotometric Iron (Ⅲ) Determination And Optimizing Of Isomaltooligosaccharide-Iron Complex Using Phenanthroline, Hu Li, Jiang Changzhao, Zhang Jing, Pan Hongchun, Liu Hong

Food and Machinery

In this study，the detection approach was established for spectrophotometric determination of iron (Ⅲ), existing in the form of isomaltooligosaccharide-iron (Ⅲ) complex. The method was optimized by operating experiments considering the factors of the process. Several factors effected on isomaltooligosaccharide-iron (Ⅲ) complex digestion, including the volume fraction of acid, the heating temperature and time, and this approach yielded to accurate results except the kinds of acid. The digestion was positively correlated with the acid volume fraction, heating temperature and time. It was found that over 2 mL phenanthroline solution was demanded and that the complexation could maintain stability within pH 3-8 …