Food Science Commons^™

Poitín – A Spirit Of Rebellion And Inspiration, James Peter Murphy

Conference papers

Abstract: Poitín is Ireland’s most ancient spirit distilled in rural locations for many centuries, its dark and chequered history continues to intrigue tourists and people alike, often referred to as Ireland’s Mescal, Cachaca or Grappa. This drink which preserved many rural communities and saved them from falling into poverty, driven underground for over 300 years it is making a significant comeback. This paper will explore the evolution of this ancient Irish spirit from its earliest mentions to its modern day popularity in the world of distilled spirits. Poitín is history in a bottle it is inextricably woven into the fabric …

Extra Virgin Olive Oil Lecture And Tasting At Dublin Institute Of Technology, Cathal Brugha Street., Diarmuid Cawley

Reports

Extra Virgin Olive Oil (EVOO) is synonymous with great taste, cookery, traditional Mediterranean cuisines and increasingly human health. As part of an ongoing series of extra-curricular events organised by the DIT FOOD FORUM, an interactive round table lecture and tutored tasting took place for a limited number of culinary students at the School of Culinary Arts, DIT.

Quality Markers Of Functional Tomato Juice With Added Apple Phenolic Antioxidants, Laura Massini, Daniel Rico, Ana Belen Martin-Diana, Catherine Barry-Ryan

Articles

The natural approach to food stabilisation is at the forefront of research on plant compounds for food use. Matrix interactions and stability studies of the incorporated foods are necessary prior to further food processing. In this study, apple peel phenolic fractionated based on acidity (flavonoids and phenolic acids) were added to a commercial bottled tomato juice. The juice was left open i.e. air in the headspace at 4°C for 4 days to assess its physical-chemical quality, and for 10 days for the microbiological analysis. Quality markers were analysed (colour and turbidity) and showed that apple peel phenolics, particularly procyanidins, could …

Molecular Gastronomy, Roisin Burke, Herve This, Alan Kelly

Articles

Molecular gastronomy may be defined as the scientific discipline that explores the phenomena occurring during culinary transformations. In contrast with traditional approaches of food science and technology, which considered mostly the chemistry, physics, or biology of food ingredients and industrial transformations, the focus is on phenomena occurring during the preparation of dishes. Applications building on the principles of molecular gastronomy, such as ‘Molecular Cooking’ and ‘Note-by-Note cooking’ have emerged in recent years. Food scientists, culinary scientists, food engineers, and chefs are increasingly collaborating within these areas, whether in the kitchen or in industry. This article gives an overview of the …

Innovations In Packaging Of Fermented Food Products, Begonya Marcos, Carmen Bueno-Ferrer, Avelina Fernández

Books/Book Chapters/ Proceedings

Food packaging is designed to contain and protect foods, to provide required information about the food and to make food handling convenient from distribution to consumer’s table. The primary functions of packaging are to achieve preservation and the safe delivery of food products until consumption (Han, 2014). Food packaging technology is continuously evolving in response to growing challenges from a modern society (Realini & Marcos, 2014). Major current and future challenges to fast-moving consumer goods packaging include legislation, global markets, longer shelf life, convenience, safer and healthier food, environmental concerns, authenticity and food waste (Kerry, 2014). This background offers a …

Economical And Sustainable Non-Crisp, Healthy, Potato Snack Devlopment, Emily Geraghty

Students Learning with Communities

No abstract provided.

Evaluation Of The Performance Of The Blight Resistant Bionca And Carrier Oils In Comparison To Rooster Potatoes And Traditional Oils In The Production Of Healthier Crisps, Aoife Mitchell

Students Learning with Communities

No abstract provided.

Physical And Oxidative Stability Of Functional Olive Oil-In-Water Emulsions Formulated Using Olive Mill Wastewater And Whey Proteins, Nicola Caporaso, Alessandro Genovese, Roisin Burke, Catherine Barry-Ryan, Raffaele Sacchi

Articles

The present paper reports on the use of phenolic extracts from olive mill wastewater (OMW) in model olive oil-in-water (O/W) emulsions to study their effect on their physical and chemical stability. Spray-dried OMW polyphenols were added to a model 20% olive O/W emulsion stabilized with whey protein isolate (WPI) and xanthan gum, in phosphate buffer solution at pH 7. The emulsions were characterised under accelerated storage conditions (40 °C) up to 30 days. Physical stability was evaluated by analysing the creaming rate, mean particle size distribution and mean droplet size, viscosity and rheological properties, while chemical stability was assessed through …

Effect Of Olive Mill Wastewater Phenolic Extract, Whey Protein Isolate And Xanthan Gum On The Behaviour Of Olive O/W Emulsions Using Response Surface Methodology., Nicola Caporaso, Alessandro Genovese, Roisin Burke, Catherine Barry-Ryan, Raffaele Sacchi

Articles

Spray-dried polyphenols extracted from olive mill wastewater (OMW) were used to formulate 20% olive oil-in-water (O/W) emulsions stabilised with whey protein isolate (WPI) and xanthan gum at pH 7. The effects of olive biophenol extract (0.9-4.4 mM), whey protein isolate (0.13-0.5 %) and xanthan gum (0.06-0.2 %) on the physical stability (creaming index), viscosity, emulsion droplet size and distribution, primary and secondary oxidation products were assessed over accelerated storage of emulsions. Response surface methodology (RSM) was applied for experimental design using three-factor central composite design (CCD) with 3 central points. The effects of OMW phenolics, WPI and xanthan gum were …

'Against All Odds': Head Chefs Profiled, Máirtín Mac Con Iomaire, Hannah Allen

Articles

This study based on a survey of 170 head chefs provides the first comprehensive empirical data on the profile of head chefs in the Republic of Ireland. Eighty-four percent of head chefs were male and the majority (48.8%) were in their thirties. There is an increased rise in the attainment of degrees (currently at 35%), but findings showed that it takes years to advance in the industry, where there is a high rate of turnover. This article both reviews and adds to the international literature on the occupation of chef and raises questions for further research such as: Why are …

Novel Fermented Marine-Based Products, Gaurav Rajauria, Samriti Sharma, Mila Emerald, Amit Jaiswal

Books/Book Chapters/ Proceedings

Consumption of fermented food contributed to several ethnic and geographical identity since prehistoric period. Though the fermentation process was initially used as a tool for food preservation but nowadays it is commonly applied to improve the sensory properties, shelf life and nutritional quality of food products. Either in traditional foods or as new opportunities, the global scenario indicates that the consumers are more inclined towards such savoury products. The current trend in context has also generated a new spurt in the application of probiotic bacteria for the production of healthy fermented food products. Most fermented products these days are either …

Robotics In Meat Processing, Kompal Joshi, Tomas Norton, Jesus Maria Frias, Brijesh K. Tiwari

Books/Book Chapters/ Proceedings

Scientists are currently investigating micro-robotics in the medical field with a potential to provide better medical technology in the near future. When it comes to the food industry, the use of robots has been traditionally limited to picking and palletization. Today, however, robots are used in material handling and secondary or tertiary packing. Recent developments with faster computers and sophisticated sensors have made it possible to use robotics in the meat processing sectors, where their application has reduced processing costs, occupational injuries, improved efficiency and hygiene associated with meat products. Compared to other industries, the working environment in the meat …

Enzymes In Synthesis Of Novel Functional Food Ingredients, Amit Jaiswal, Samriti Sharma

Books/Book Chapters/ Proceedings

No abstract provided.

Evaluation Of Plasma, High-Pressure And Ultrasound Processing On The Stability Of Fructooligosaccharides, Elenilson Alves Filho, Patrick J. Cullen, Jesus Maria Frias, Paula Bourke, Brijesh Tiwari, Edy Brito, Sueli Rodrigues, Fabiano Fernandes

Articles

Fructooligosaccharides (FOS) are among the main carbohydrates with prebiotic activity, and they are the most applied functional carbohydrate ingredient in the food industry. FOS are known to hydrolyse when subjected to thermal processing, thus partially losing its functional properties. In this study, we evaluate whether three nonthermal technologies are suitable for processing FOS regarding its stability after processing. FOS were subjected to ultrasound, high-pressure processing (HPP) and atmospheric cold plasma (ACP). The FOS solution, 70 g L−1, was set at a concentration recommended for human intake. The treatments were carried out at operating conditions usually used for microbial inactivation in …

Microbiological Control And Mechanisms Of Action Of High Voltage Atmospheric Cold Plasma, Lu Han

Doctoral

Dielectric barrier discharge-atmospheric cold plasma (DBD-ACP) is a promising non-thermal technology effective against a wide range of microorganisms. These studies were performed using a custom built DBD-ACP system. The inactivation efficacy was found to be governed by a series of critical control parameters, including treatment time, mode of exposure (Direct/Indirect exposure), applied voltage, applied gas content but was also very dependent on the characteristics of treatment targets. In this study, these parameters were investigated using in-package design along with a post-treatment storage procedure to align with industrial processing times as well as mitigation of post-process contamination. A range of food …

Synthesis, Characterisation And Evaluation Of Novel Antibacterial Agents, Alessandra Ghion, Christine O’Connor

Other resources

No abstract provided.

Enzymes In Processing Of Functional Foods Ingredients And Nutraceuticals, Rajeev Ravindran, Samriti Sharma, Amit Jaiswal

Books/Book Chapters/ Proceedings

Functional foods are nutriments consumed to cover the nutritional needs that cannot be met by a normal diet alone. Consumption of functional foods has proven to have physiological benefits such as reduced risk of certain chronic diseases, thus differentiating them from conventional foods. Several health benefits have been reported to be associated with the consumption of nutraceuticals and functional foods. Many natural sources have been successfully implemented in imparting additional health benefits and preventing the onset of chronic diseases related to aging, faulty genetics, or lifestyle. Functional foods can basically be categorised into different groups based on their nature and …

Enzymes In Food Processing: Impact On Food Products Attributes, Rajeev Ravindran, Samriti Sharma, Amit Jaiswal

Books/Book Chapters/ Proceedings

No abstract provided.

Artemisinin Production By Plant Hairy Root Cultures In Gas- And Liquid-Phase Bioreactors, Nivedita Patra, Ashok K. Srivastava

Articles

Key message

Alternative biotechnological protocol for large-scale artemisinin production was established. It featured enhanced growth and artemisinin production by cultivation of hairy roots in nutrient mist bioreactor (NMB) coupled with novel cultivation strategies.

Artemisinin is used for the treatment of cerebral malaria. Presently, its main source is from seasonal plant Artemisia annua. This study featured investigation of growth and artemisinin production by A. annua hairy roots (induced by Agrobacterium rhizogenes-mediated genetic transformation of explants) in three bioreactor configurations—bubble column reactor, NMB and modified NMB particularly to establish their suitability for commercial production. It was observed that cultivation of …

Controlling Microbial Safety Challenges Of Meat Using High Voltage Atmospheric Cold Plasma, Lu Han, Dana Ziuzina, Caitlin Marie Heslin, Daniela Boehm, Apurva Patange, David Millan-Sango, Vasilis Valdramidis, Patrick J. Cullen, Paula Bourke

Articles

Atmospheric cold plasma (ACP) is a non-thermal technology, effective against a wide range of pathogenic microorganisms. Inactivation efficacy results from plasma generated reactive species. These may interact with any organic components in a test matrix including the target microorganism, thus food components may exert a protective effect against the antimicrobial mode of action. The effect of an in-package high voltage ACP process applied in conjunction with common meat processing MAP gas compositions as well as bacteria type and meat model media composition have been investigated to determine the applicability of this technology for decontamination of safety challenges associated with meat …

Characterization Of Dielectric Barrier Discharge Atmospheric Air Plasma Treated Chitosan Films, Shashi Pankaj, Carmen Bueno-Ferrer, Luke O'Neill, B.K. Tiwari, Paula Bourke, Patrick J. Cullen

Articles

Dielectric barrier discharge (DBD) plasma is a novel non-thermal food decontamination technology. The effects of DBD plasma on the surface topography, chemical composition and crystal structure, film hydrophilicity, water vapor permeability and oxygen permeability of chitosan films have been examined. DBD plasma treatment increased the surface roughness of chitosan films with emergence of sharp protuberances. X-ray photoelectron spectroscopy and Fourier transform infrared spectroscopy spectra confirm a significant increase in the oxygen containing groups in the chitosan film after plasma treatment. Significant increase in the film hydrophilicity was observed after plasma treatment. X-ray diffraction results showed that DBD plasma treatment do …

The Science Of Christmas: Dinner Table, Máirtín Mac Con Iomaire

Articles

This article discusses the science of preservation behind two famous Irish and English Christmas foods, Christmas Pudding and Mince Pies.

Cold Plasma Inactivation Of Internalised Bacteria And Biofilms For Salmonella Enterica Serovar Typhimurium, Listeria Monocytogenes And Escherichia Coli, Dana Ziuzina, Lu Han, Patrick J. Cullen, Paula Bourke

Articles

Microbial biofilms and bacteria internalised in produce tissue may reduce the effectiveness of decontamination methods. In this study, the inactivation efficacy of in-package atmospheric cold plasma (ACP) afterglow was investigated against Salmonella Typhimurium, Listeria monocytogenes and Escherichia coli in the forms of planktonic cultures, biofilms formed on lettuce and associated bacteria internalised in lettuce tissue. Prepared lettuce broth (3%) was inoculated with bacteria resulting in a final concentration of ~ 7.0 log₁₀ CFU/ml. For biofilm formation and internalisation, lettuce pieces (5 × 5 cm) were dip-inoculated in bacterial suspension of ~ 7.0 log₁₀ CFU/ml for 2 h and …

Cold Plasma Inactivation Of Bacterial Biofilms And Reduction Of Quorum Sensing Regulated Virulence Factors, Dana Ziuzina, Daniela Boehm, Sonal Patil, Patrick J. Cullen, Paula Bourke

Articles

The main objectives of this work were to investigate the effect of atmospheric cold plasma (ACP) against a range of microbial biofilms commonly implicated in foodborne and health- care associated human infections and against P. aeruginosa quorum sensing (QS)-regu- lated virulence factors, such as pyocyanin, elastase (Las B) and biofilm formation capacity post-ACP treatment. The effect of processing factors, namely treatment time and mode of plasma exposure on antimicrobial activity of ACP were also examined. Antibiofilm activity was assessed for E. coli, L. monocytogenes and S. aureus in terms of reduction of cultur- ability and retention of metabolic activity using …

Cold Plasma Treatment Of Biodegradable Films And Smart Packaging, Shashi Pankaj

Doctoral

Cold plasma is an emerging technology offering many potential applications for food packaging. While it was originally developed to increase the surface energy of polymers, enhancing their adhesion and printability, it has recently emerged as a powerful tool for surface sterilisation of both food and food packaging materials. The food packaging industry is still dominated by petroleum derived polymers but in the past few decades there has been significant interest in the development of environment friendly, biodegradable green polymers. In this study, the interaction and effects of cold plasma with biopolymer based packaging materials (polylactic acid, zein, sodium caseinate, starch, …

The Effect Of Carbon Monoxide Pre-Treatments On The Colour Stability Of Vacuum Packaged Beef Steaks, L.A. Van Rooyen, P. Allen, Sarah Crawley, David I. O'Connor

Conference papers

Carbon monoxide (CO) as a component of wood smoke has a long history of applications in meat, fish, vegetable and fruit processing. More recently it has been used in meat packaging to enhance colour stability. Concerns have been raised by regulatory authorities that CO may mask meat spoilage and meat might be sold beyond its sell-by-date due to the bright red colour being retained. This study investigated the use of 5% CO as a pre-treatment prior to vacuum packaging beef striploin steaks (Longissimus thoracis et lumborum, LTL) to induce the desirable cherry red colour, while determining the optimum pre-treatment time …

Valorization Of Fish By-Products: Rheological, Textural And Microstructural Properties Of Mackerel Skin Gelatins, Zied Khiari, Daniel Rico, Ana Belen Martin-Diana, Catherine Barry-Ryan

Articles

The fish processing industry generates significant amounts of waste which is usually discarded. The present study investigated the recovery of gelatins from Atlantic mackerel (Scomber scombrus) skins after pre-treatment with different environmentally-friendly organic acids (acetic, citric, lactic, tartaric or malic acid). The chemical composition, the rheological and the textural properties as well as the microstructural characteristics of the extracted gelatins were analysed and compared to commercial bovine hide gelatin. Although the organic acid used in the pre-treatment step did not affect the extraction yield and the chemical composition of the prepared gelatins, differences were observed in terms of rheology and …

Bordeaux 2014 En Primeur Report, Diarmuid Cawley

Reports

A guide report of the 2014 Bordeaux Wines tasted at En Primeur stage in early 2015.

Blanching As A Treatment Process: Effect On Polyphenols And Antioxidant Capacity Of Cabbage, Nissreen Abu-Ghannam, Amit Jaiswal

Books/Book Chapters/ Proceedings

Cabbage is considered an excellent source ofpolyphenolswith substantial antioxidant properties associated with the alleviation of oxidative stress and the prevention of free-radical mediated diseases. Many cabbage varieties are typically blanched prior to consumption mainly to enhance associated sensory attributes. Conventional hot water (80-100°C) or steam blanching are the most industrially applied methods. Blanching causes adverse losses in the antioxidant capacity of cabbage with over 70% resultingwithin the first few minutes. Blanching time, water to cabbage ratio and cabbage variety are the main determinants of the extent of antioxidant losses. The effect of the blanching temperature is of a lesssignificance particularlywithin …

Non-Dairy Probiotic Products, Nissreen Abu-Ghannam, Gaurav Rajauria

Books/Book Chapters/ Proceedings

The term probiotic was technically defined as “live microorganisms which upon ingestion in certain numbers exert health benefits beyond inherent nutrition” (FAO/ WHO 2001). This definition requires that the microorganisms must be alive and present in high numbers, generally more than 109 cells per daily ingested dose. Probiotic food products are considered as functional foods which are defined to contain health-promoting components beyond traditional nutrients and the addition of probiotic cultures is one approach in which foods could be modified to become functional.