Food Science Commons^™

Msg And The Maillard Reaction: Exploring Food Additives And Browning Through Organic Chemistry, Jasper Kerns

WWU Honors College Senior Projects

Food additives despite relevant applications in food have received unprecedented backlash over recent decades, this project aims to discourage some of this stigma using organic chemistry. As consumer knowledge begins to grow though with the accessibility of the internet, so does consumer misinformation; central to this is the molecule MSG (monosodium glutamate). This food additive, most common in Eastern Asian cuisine, has been a hot topic for decades receiving stigma that it is generally not deserving of. While much information about this molecule is murky at best, it has a potential application in chemistry that many cooks are keenly aware …

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), …

The Structure Of A Lactobacillus Helveticus Chlorogenic Acid Esterase And The Dynamics Of Its Insertion Domain Provide Insights Into Substrate Binding, Kellie K. Omori, Charles T. Drucker, Tracie L. S. Okumura, Nathaniel B. Carl, Brianna T. Dinn, Destiny Ly, Kylie N. Sacapano, Allie Tajii, Cedric P. Owens

Biology, Chemistry, and Environmental Sciences Faculty Articles and Research

Chlorogenic acid esterases (ChlEs) are a useful class of enzymes that hydrolyze chlorogenic acid (CGA) into caffeic and quinic acid. ChlEs can break down CGA in foods to improve their sensory properties and release caffeic acid in the digestive system to improve the absorption of bioactive compounds. This work presents the structure, molecular dynamics, and biochemical characterization of a ChlE from Lactobacillus helveticus (Lh). Molecular dynamics simulations suggest that substrate access to the active site of LhChlE is modulated by two hairpin loops above the active site. Docking simulations and mutational analysis suggest that two residues within …

Physicochemical Changes And Role Of Analytical Chemistry In Black Garlic (Allium Sativum L.) Processing, Surjani Wonorahardjo, Dian Puspita Sari, Arini Salsabila, Estiyawati Estiyawati, Dewi Yuliani, Anugrah Ricky Wijaya, Suharti Suharti, Irma Kartika Kusumaningrum, Chariztya Anggita Maharani, Thjiong Angelina Noviyanti

Makara Journal of Science

Black garlic is a traditional spice having potential of herbal medicine; however, continuous heating darkens its color and changes its taste due to chemical processes and new equilibrium in the system. In this study, fresh garlic was processed into black garlic at 60 °C for 24 days. Changes in physical and chemical parameters, such as browning and protein content, reducing sugar content, and antioxidative components were recorded. Protein content was measured by Kjeldahl method, brown color development was analyzed using a color reader, reducing sugar was examined using a dinitro salicylic DNS reagent, and antioxidative activities were studied with a …

Cooking With Chemistry: Marshmallows, Admin Stem For Success

STEM for Success Showcase

This lesson plan teaches students thermodynamics, foam, and other chemistry topics by cooking marshmallows.

The Science Of Baking Bread, Admin Stem For Success

STEM for Success Showcase

Activity plan to teach biology and chemistry using a lesson on the baking of bread.

The Biological Responses Of Vitamin K2: A Comprehensive Review, Quanxiang Yan, Tao Zhang, Christine O'Connor, James W. Barlow, John Walsh, Gaia Scalabrino, Feng Xu, Helan Sheridan

Articles

Vitamin K1 (VitK1) and Vitamin K2 (VitK2), two important naturally occurring micronutrients in the VitK family, found, respectively, in green leafy plants and algae (VitK1) and animal and fermented foods (VitK2). The present review explores the multiple biological functions of VitK2 from recently published in vitro and in vivo studies, including promotion of osteogenesis, prevention of calcification, relief of menopausal symptoms, enhancement of mitochondrial energy release, hepato-and neuro-protective effects, and possible use in treatment of coronavirus disease. The mechanisms of action associated with these biological effects are also explored. Overall, the findings presented here suggest that VitK, especially VitK2, is …

Isolation And Identification Of Chlorate-Reducing Hafnia Sp. From Milk, William P. Mccarthy, Meghana Srinivas, Martin Danaher, Christine O'Connor, Tom F. O'Callaghan, Douwe Van Sinderen, John Kenny, John T. Tobin

Articles

Chlorate has become a concern in the food and beverage sector, related to chlorine sanitizers in industrial food production and water treatment. It is of particular concern to regulatory bodies due to the negative health effects of chlorate exposure. This study investigated the fate of chlorate in raw milk and isolated bacterial strains of interest responsible for chlorate breakdown. Unpasteurized milk was demonstrated to have a chlorate-reducing capacity, breaking down enriched chlorate to undetectable levels in 11 days. Further enrichment and isolation using conditions specific to chlorate-reducing bacteria successfully isolated three distinct strains of Hafnia paralvei . Chlorate-reducing bacteria were …

High Order Structures Formed By The Natural Aromatic Amino Acids, Gabriel Alexander Kupovics, Zeina Alraawi

Inquiry: The University of Arkansas Undergraduate Research Journal

Excessive concentrations of the natural aromatic amino acids phenylalanine and tyrosine are characteristic of the severe genetic abnormalities known as phenylketonuria (PKU) and tyrosinemia, respectively. Within this context, this feature article authenticates claims that tryptophan can form amyloid-like supramolecular structures in vitro and is the first to propose potential mechanisms of tryptophan self-assembly, including hydrophobic and electrostatic interactions. Thioflavin T (ThT) fluorescence kinetics and transmission electron microscopy (TEM) data suggest the formation of amyloid-like fibrillar structures by natural aromatic amino acids in vitro. Additionally, the propensity of amino acid aggregation increases in the presence of sodium dodecyl sulfate (SDS). The …

Food Waste Storage Gaseous Emissions Detection And Quantification Using Infrared Spectroscopy, Ryley A. Burton-Tauzer

Cal Poly Humboldt theses and projects

A growing interest in sustainable waste management and the implementation of new policies have prompted a shift towards alternative resource recovery methods for organic waste, including food waste. To effectively assess alternative food waste treatment scenarios, it is important to evaluate the life cycle impacts associated with each scenario. The storage phase of food waste, encompassing its accumulation in kitchens, and storage in bins for collection and transportation, has been overlooked as a source of greenhouse gases in previous studies. This investigation aimed to identify the greenhouse gases emitted during the initial five-day period of low-oxygen storage. An open dynamic …

Application Of Mass Spectrometry For Characterization Of Plant-Based Phenolics And Alkaloids, Masoumeh Dorrani

Theses and Dissertations--Chemistry

Plant-derived compounds have the potential to produce value-added compounds with a variety of applications. For example, the lignin part of the lignocellulosic biomass, produced in large quantities as waste from the paper and pulp industries, is a rich source of phenolics with potential applications in the renewable energy sector, pharmaceutical, and chemical industries. On the other hand, plant alkaloids are the primary source for developing plant-derived therapeutics. Unfortunately, the recalcitrant nature of plant cell walls, low extraction yields of small secondary metabolites, and the lack of effective analytical methods for a rapid and accurate identification of plant-based compounds and plant’s …

Novel Pilot Development Of A Closed-Loop Sustainable System Between Biogas Renewable Energy, Distilling, And Aquaculture By Vermiculture Of Stillage Wastes, Samuel C. Kessler

The Cardinal Edge

This study provides a mixed-methods approach in analyzing a potential closed-loop system between renewable biogas production from anaerobic digestion, vermiculture production, aquaculture production, and organic wastes with a particular focus on stillage wastes. Such system may hold significant promise for significantly reducing organic carbon and methane emissions from its components, and should be assessed for such. The 2021 IPCC report essentially identified methane reduction as the single fastest way to slow global warming (IPCC, 2021), making the study and implementation of methane-reducing systems and supportive policy for them critical. Knowledge gaps to implementing this system were qualitatively identified as disconnect …

To Know The Land With Hands And Minds: Negotiating Agricultural Knowledge In Late-Nineteenth-Century New England And Westphalia, Justus Hillebrand

Electronic Theses and Dissertations

Ever since the eighteenth century, experts have tried to tell farmers how to farm. The agricultural enlightenment in Europe marked the beginning of a long arc of new experts aiming to change agricultural knowledge and practice. This dissertation analyzes the pivotal period in the late nineteenth and early twentieth century in Germany and the United States when scientists, improvers, and market agents began to develop comprehensive ways to communicate agricultural innovation to farmers. In a functional approach to analyzing the negotiation of agricultural knowledge through its communication in things, words, and practices, this dissertation argues that the process of change …

The Chemistry Of Fermentation As It Relates To The Art Of Winemaking, Olivia Cochran

Symposium of Student Scholars

The process of fermentation can be traced back to the beginning of civilization. Countries, over time, have learned this scientific process and turned it into the backbone of their culture through the making and manufacturing of wine. While climate-change and global-warming have impacted the commercial marketability of wine, the scientific process has remained constant. This undergraduate project analyses the production, fermentation and analytical approach of producing high quality wine. Beginning from the picking of grapes, to testing the acidity through a series of titrations, winemaking is truly where science and art collide.

Bioanalytical Determination Of Glucose Concentration In Sports Drinks Using Uv/Vis Spectroscopy, Laney Hedgeman, Brianna Bond

Symposium of Student Scholars

Abstract

The purpose of our project is to indirectly monitor the enzymatic activity of glucose oxidase as it reacts with the glucose present in sports drinks through the quantitative analysis of the generated ferricyanide. As glucose oxidase catalyzes the oxidation of beta-D-glucose in the presence of oxygen, D-glucono-1,5-lactone is produced along with hydrogen peroxide. The hydrogen peroxide is used in a subsequent reaction with ferrocyanide catalyzed by horse radish peroxidase to produce water and the chromophore ferricyanide. This compound absorbs in the ultraviolet/visible spectrum at 420 nm, which can be quickly measured using Ultraviolet/Visible Spectroscopy. Since the molar ratio of …

Three-Way Analysis-Based Ph-Uv-Vis Spectroscopy For Quantifying Allura Red In An Energy Drink And Determining Colorant's Pka, Erdal Dinç Prof., Nazangül Ünal, Zehra Ceren Ertekin

Journal of Food and Drug Analysis

Three-way analysis-based pH-UV-Vis spectroscopy was proposed for quantifying allura red in an energy drink product without the need for chromatographic analysis, and determining the colorant’s pKa without using any titration technique. In this study, UV-Vis spectroscopic data matrices were obtained from absorbance measurements at five different pH levels from pH 8 to pH 12 and arranged as a three-way array (wavelength x sample x pH). In the three-way analysis procedure, parallel factor analysis (PARAFAC) was implemented to decompose the three-way array into a set of trilinear components. Each set of three components relates to spectral, pH and relative concentration profiles …

Valorization Of Xylan In Agroforestry Waste Streams, Harrison Appiah

Graduate Theses, Dissertations, and Problem Reports

Valorization of Xylan in Agroforestry Waste Streams.

Harrison Appiah

Microwave-assisted deep eutectic solvent and gamma-valerolactone metallic chloride catalyzed conversion of xylan to furfural were investigated using a 2x3 factorial experimental design at two levels of percent microwave power, reaction time, and catalyst concentration. The levels of each factor studied were (20%, 60% microwave power, 2, 4 minutes, and 10, 20mg) respectively. The effect of three metallic chloride catalysts (LiCl, FeCl3.6H20, CuCl2) on the conversion of xylan to furfural was also investigated. The gamma-valerolactone-ferric chloride sent system exhibited the highest mean yield of furfural (56.50%). The next highest furfural yield of …

Online Ultra-High Performance Liquid Chromatography-Charge Transfer Dissociation-Mass Spectrometry (Uhplc-Ctd-Ms) Of Complex Mixtures Of Oligosaccharides, Praneeth M. Mendis

Graduate Theses, Dissertations, and Problem Reports

Abstract

Online Ultra-High Performance Liquid Chromatography-Charge Transfer Dissociation-Mass Spectrometry (UHPLC-CTD-MS) of Complex Mixtures of Oligosaccharides

Praneeth M. Mendis

Complex carbohydrates make up more than half the biomass on earth, and they are crucial to a wide range of processes in living organisms. When polysaccharides and glycans are enzymatically digested into manageable units called oligosaccharides, they typically consist of 2-20 linear or branched sugar units. The detailed structural analysis of oligosaccharides assists in the identification of structural and chemical properties of the polymers from which they derive. Tandem mass spectrometry (MS/MS) is a key technique used in oligosaccharides structural characterization. Within …

The Analytical And Biomedical Applications Of Carbon Dots And Their Future Theranostic Potential: A Review, Sukunya Ross, Ren-Siang Wu, Shih-Chun Wei, Gareth M. Ross, Huan-Tsung Chang

Journal of Food and Drug Analysis

In recent years, carbon dots (C-dots) have gained appreciable interest owing to their unique optical properties, including tunable fluorescence, stability against photobleaching and photoblinking, and strong fluorescence. Simple and low-cost hydrothermal and electrochemical approaches have been widely used in the preparation of biocompatible and high-quality C-dots. Various C-dots have been used for the quantitation of small analytes, mostly based on analyte induced fluorescence quenching. Depending on the nature of precursors, synthetic conditions (such as reaction temperature and time), and surface conjugation, multi-function C-dots can be prepared and used in diagnostics and therapeutics. Their strong fluorescence and photostability, enables use in …

Observed Defects Of Swiss Cheese Based On The Microbiome Contribution To The Production Of Organic Acids, Vannessa D. Campfield

Boise State University Theses and Dissertations

The United States Department of Agriculture downgrades on the order of 17% of all Swiss cheese produced in the United States due to defects. Many of these defects are related to improper eye formation, number, distribution, or size; leading to an industry loss of over $69 million per annum. The microbiome in Swiss-type cheeses plays a significant role in eye development due to production of organic acids and gaseous emissions contingent on bacterial abundance and phenotype. The relationship between bacteria and the organic acids they produce leading to Swiss cheese defects can be correlated using Next-generation sequencing and high-performance liquid …

Ruggedized Color Measurement For Beer, Wort, And Malt, Roger Barth, Randall H. Reiger, Yuki Kim

Chemistry Faculty Publications

The standard instrument for measuring malt, wort, and beer color is the spectrophotometer. Spectrophotometers are not rugged; they have critically aligned collimators, monochromators, lenses, slits, and mirrors that make them difficult to use and maintain in a production environment. Our research shows that wort and beer color can be measured accurately with rugged equipment based on light emitting diodes (LEDs) with results in agreement with those of a spectrophotometer. Two or more colored diodes were used. LED-based apparatus does not require critical alignment, is not highly sensitive to environmental conditions such as temperature, moisture, dust, and vibration, and can be …

Detection Of Melamine Based On The Suppressed Anodic Response Of Uric Acid By A Au-Ag Nanoparticles Modified Glassy Carbon Electrode, Yu-Hui Peng, Tsunghsueh Wu, Yang-Wei Lin

Journal of Food and Drug Analysis

We demonstrated a sensitive electrochemical method for the determination of non-electroactive melamine (Mel) using a modified glassy carbon electrode (GCE), with uric acid (UA) as the signal reporter. To increase the anodic response of UA, GCE was coated with Au–Ag nanoparticles and a Nafion thin film (Au–Ag/Nafion/GCE). The sensing mechanism was based on the competitive adsorption behavior of Mel on the Au–Ag/Nafion/GCE, which reduces the electroactive surface area of nanoparticles and thus hinders anodic response of UA. Under optimal conditions and the use of an analytical method of differential pulse voltammetry, this modified electrode detected Mel concentrations ranging from 2.5 …

Spatiotemporal Patterns Of Polychlorinated Dibenzo-P-Dioxins And Dibenzofurans And Dioxin-Like Polychlorinated Biphenyls In Foodstuffs In Air Quality Regions In Taiwan, Ching-Chang Lee, Wei-Hsiang Chang, Hsin-Tang Lin, Jung-Wei Chang

Journal of Food and Drug Analysis

High-fat food intake is the main source of dioxin-like compounds for humans, such as consumption of meat, dairy and eggs, and seafood products. Fruits, vegetables, and cereals have relatively low levels of dioxin-like compounds, but because of high consumption they also contribute to the food-borne intake. It is necessary to clarify dietary dioxin exposure affected by different food contamination levels and dietary habits among different geographic areas. We aimed to evaluate chronic dietary PCDD/Fs and DL-PCBs exposure in 725 individual foods in 14 categories in 6 Taiwan air quality regions (AQRs) and a total of 2,441 foods from 2004 and …

Periodic Table Club, Makayla Gill, Kailynn Jensen

Honors Expanded Learning Clubs

This club is dedicated to teaching the generation of future scientists the periodic table. This is designed to be a unique take on a STEM club that uses the periodic table as a backbone for a solid foundation in chemistry.

Valorization Of Carrot Processing Waste, Alexandra M. Duval

Master's Theses

Commercial carrot processors produce up to 175,000 tons of carrot waste annually. Carrot Mash (CM) is the term referring to the waste by-product of peeled baby carrot processing. Transportation of carrot processing waste is expensive due to its high- water content (approx. 83-95%). High in bioactive compounds (carotenoids) and dietary fibers, it is expected that its conversion into a value-added by-product is of interest to the carrot processing industry. Hemicellulose-rich plant materials have proven to be a source of oligosaccharides, which are known for their beneficial prebiotic activity. The objectives of this research were to: 1) determine the effect of …

Total Phenolic And Flavonoid Contents Of Anacyclus Pyrethrum Link Plant Extracts And Their Antioxidant Activity, Hanane Elazzouzi, Nadia Zekri, Touriya Zair, Mohamed Alaoui El Belghiti

Karbala International Journal of Modern Science

In this study, Anacyclus pyrethrm Link (roots) is a medicinal plant from the Asteraceae family, endemic to Morocco and is widely used in traditional medicine; was investigated for their total phenolics, flavonoids contents and antioxidant activities. The quantitative estimation of total flavonoids and phenols by the colorimetric method showed that the extracts were prepared by fractionation of the crude hydromethanolic extract (ethyl acetate and n-butanol). The phenol content of various extracts, estimated by the Folin-Ciocalteu method, was between 1,44 and 12,82 mg EAG / g extract of A. pyrethrum. Moreover, it is clear that ethyl acetate was the …

Data From: Cavitation Clusters In Lipid Systems – The Generation Of A Bifurcated Streamer And The Dual Collapse Of A Bubble Cluster, Silvana Martini, Peter Birkin, Tadd T. Truscott

Browse all Datasets

Over the past decade several studies have reported the use of high intensity ultrasound (HIU) to induce the crystallization of lipids. The effect that HIU has on lipid crystallization is usually attributed to the generation of cavities but acoustic cavitation has never been fully explored in lipids. The dynamics of a particular cavitation cluster next to a piston like emitter in an oil, was investigated in this study. The lipid systems, which are important in food processing, are studied with high-speed camera imaging, laser scattering and pressure measurements. A sequence of stable clusters were noted. In addition, a bifurcated streamer …

Microbial Diversity Of The Symbiotic Colony Of Bacteria And Yeast (Scoby) And Its Impact On The Organoleptic Properties Of Kombucha, Danielle L. St-Pierre

Electronic Theses and Dissertations

Kombucha is an effervescent fermented tea beverage that is gaining popularity for its probiotic nature and purported health benefits. The market for kombucha is expected to reach $1.8 billion by the year 2020. The composition of microbes that compose the symbiotic colony of bacteria and yeast (SCOBY) is highly variable with some species commonly found from the Gluconobacter, Acetobacter, Zygosaccharomyces, Saccharomyces, and Schizosaccharomyces genera.

It was hypothesized that different SCOBYs, obtained from different sources would vary in microbial diversity and produce different biochemical and flavor profiles in the resulting beverage over several generations. Kombucha is a fermented …

Crystal Structure Of Zymonic Acid And A Redetermination Of Its Precursor, Pyruvic Acid, Dominik Heger, Alexis J. Eugene, Sean R. Parkin, Marcelo I. Guzman

Chemistry Faculty Publications

The structure of zymonic acid (systematic name: 4-hy­droxy-2-methyl-5-oxo-2,5-di­hydro­furan-2-carb­oxy­lic acid), C₆H₆O₅, which had previously eluded crystallographic determination, is presented here for the first time. It forms by intra­molecular condensation of parapyruvic acid, which is the product of aldol condensation of pyruvic acid. A redetermination of the crystal structure of pyruvic acid (systematic name: 2-oxo­propanoic acid), C₃H₄O₃, at low temperature (90 K) and with increased precision, is also presented [for the previous structure, see: Harata et al. (1977). Acta Cryst. B33, 210–212]. In zymonic acid, the hy­droxy­lactone ring …

Anthocyanin Stability In Food Products Made With Freeze-Dried Blueberry Powder, Samantha Findley

Food Science Undergraduate Honors Theses

This study evaluated the stability of anthocyanins in six blueberry products (gummy, graham bar, oatmeal bar, rice krispy bar, ice pop and juice) prepared with freeze-dried wild blueberry powder during processing and over eight weeks storage. Total anthocyanins were determined by HPLC before processing and at day 0 and 2, 4, 6, and 8 weeks of storage. Thermal processing of gummy and graham bar products resulted in significant losses of anthocyanins (50% and 31%, respectively). An eight-week storage time also resulted in a significant decrease in anthocyanins (7% to 51%) in products stored at ambient temperature. The ice pop, which …