Food Science Commons^™

A Study Of The Factors That Influence Early Stages Technology Investment By Food Enterprises, Grainne Kavanagh

Masters

To promote industry sustainability and to catalyze links between publicly-funded knowledge providers and companies, the Irish government has invested significantly in food-orientated research and development. This project aims to facilitate a greater understanding of the motivations and barriers influencing the decision by small and medium-sized food enterprises (SME) to invest in technological innovation, emanating from research conducted in publicly-funded organisations. A critical review of the literature was used to develop a framework for investigating the uptake of technological innovations from sources external to the company. In order to ground this framework within the specific context of the Irish food industry, …

Hyperspectral Imaging For The Detection Of Microbial Spoilage Of Mushrooms, Edurne Gaston, Jesus Maria Frias, Patrick Cullen, Colm O’Donnell, Aoife Gowen

Conference papers

Brown blotch, caused by pathogenic Pseudomonas tolaasii, is the most problematic bacterial disease in Agaricus bisporus mushrooms; it reduces their consumer appeal in the market place, thus generating important economical losses worldwide. The mushroom industry is in need of fast and accurate evaluation methodologies to ensure that only high quality produce reaches the market. Hyperspectral imaging (HSI) is a non-destructive technique that combines imaging and spectroscopy to obtain spatial and spectral information from an object. The aim of this study was to investigate the potential of Vis-NIR HSI to identify microbiological damage in mushrooms and to discriminate it from …

Optimisation Of Accelerated Solvent Extraction Of Antioxidant Compounds From Rosemary (Rosmarinus Officinalis L.), Marjoram (Origanum Majorana L.) And Oregano (Origanum Vulgare L.) Using Response Surface Methodology, M. Hossain, Catherine Barry-Ryan, Ana Belen Martin-Diana, N. Brunton

Articles

The present study optimised the accelerated solvent extraction (ASE) conditions (Dionex ASE® 200, USA) to maximise the antioxidant capacity of the extracts from three spices of Lamiaceae family; rosemary, oregano and marjoram. Optimised conditions with regard to extraction temperature (66–129 °C) and solvent concentration (32–88% methanol) were identified using response surface methodology (RSM). For all three spices results showed that 129 °C was the optimum temperature in order to obtain extracts with high antioxidant activity. Optimal methanol concentrations with respect to the antioxidant activity of rosemary and marjoram extracts were 56% and 57% respectively. Oregano showed a different response to …

Exposure Assessment Of Listeria Monocytogenes In Vacuum Packed Cold-Smoked Salmon In The Republic Of Ireland, Sapna Dass

Doctoral

Contamination of cold-smoked salmon with Listeria monocytogenes, a bacterium causing listeriosis, presents a risk to consumer health. The overall aim of this thesis was to investigate the prevalence and source of L. monocytogenes in different stages of vacuum packed cold-smoked salmon production chain/retail market and to develop a risk assessment model to quantitatively assess the risk of human listeriosis upon consumption of vacuum packed cold-smoked salmon. The study necessitated the identification of novel isolation techniques for the isolation and quantification of L. monocytogenes in vacuum packed cold-smoked salmon. The techniques currently used in isolation of L. monocytogenes from ready-to-eat food …

Quantitative Assessment Of The Shelf-Life Of Ozonated Apple Juice, Sonal Patil, Vasilis Valdramidis, Brijesh Tiwari, Patrick J. Cullen, Paula Bourke

Articles

Sterile apple juice inoculated with S. cerevisiae ATCC 9763 (10³ CFU/mL) was processed in a bubble column with gaseous ozone of flow rate of 0.12 L/min and concentration of 33-40 µg/mL for 8 min. The growth kinetics of S. cerevisiae as an indicator of juice spoilage was monitored at 4, 8, 12 and 16 ºC for up to 30 days. The kinetics were quantitatively described by the primary model of Baranyi and Robert’s and the maximum specific growth rate was further modeled as a function of temperature by the Ratkowsky type model. The developed model was successfully validated for …

Differential Precipitation And Solubilization Of Proteins., Barry Ryan

Books/Book Chapters/ Proceedings

Differential protein precipitation is a rapid and economical step in protein purification and is based on exploiting the inherent physico-chemical properties of the polypeptide. Precipitation of recombinant proteins, lysed from the host cell, is commonly used to concentrate the protein of choice before further polishing steps with more selective purification columns (e.g. His-Tag, Size Exclusion etc.). Recombinant proteins can also precipitate naturally as inclusion bodies due to various influences during over-expression in the host cell. Although this phenomenon permits easier initial separation from native proteins, these inclusion bodies must carefully be differentially solubilised so as to reform functional, correctly folded …

Do Organic Cherry Vine Tomatoes Taste Better Than Conventional Cherry Vine Tomatoes? A Sensory And Instrumental Comparative Study From Ireland, Clare Gilsenan, Roisin Burke, Catherine Barry-Ryan

Articles

A consumer panel was able to distinguish a perceptible difference between organically farmed and conventionally produced tomatoes, and preferred the taste of the conventional tomatoes. The sensory evaluation results of the trained panel revealed that the conventional tomatoes were sweeter and less sour than the organic tomatoes. In addition to this, the conventional tomatoes showed significant differences for ^oBrix, reducing sugars and electrical conductivity. No significant differences were observed between the organic and conventional tomato samples for color, size, firmness, pH and dry matter values.

Avoiding Proteolysis During Protein Chromatography., Barry Ryan

Books/Book Chapters/ Proceedings

All cells contain proteases which effect catalytic hydrolysis of the peptide bond between amino acids in the protein backbone. Typically, proteinases are prevented from non-specific proteolysis by regulation and physical separation into different sub-cellular compartments; however, this segregation is not retained during cell lysis to release a protein of interest. Prevention of proteolysis during protein purification often takes the form of a two-pronged approach; firstly inhibition of proteolysis in situ, followed by the separation of the protease from the protein of interest via chromatographical purification. Proteinase inhibitors are routinely used to limit the effect of the proteinases before they are …

Effect Of Processing Conditions On Phytochemical Constituents Of Edible Irish Seaweed Himanthalia Elongata., Sabrina Cox, Nissreen Abu-Ghannam, Shilpi Gupta

Articles

Seaweed iswell recognized as an excellent source of phytochemicals. This study was a preliminary screening to investigate the effects of various food processing methods on the phytochemicals of Himanthalia elongata. Hydrothermal processing was carried out until an edible texture was achieved. The total phenolic content (TPC) of fresh H. elongata was 175.27 mg gallic acid equivalent (GAE)/100 g fresh weight (FW) while boiling significantly reduced the TPC to 25.4 mg GAE/100 g FW
(P < 0.05).A drying pretreatment before boiling reduced the cooking time therefore leading to less leaching of antioxidants upon boiling. In terms of extract, drying of H. elongata followed by boiling had the most significant effect on the phytochemicals as TPC increased by 174%. Boiled extracts had the most effective 2, 2-diphenyl- 1-picrylhydrazyl scavenging activity (EC50 of 12.5 mg/mL). As a comparison, seaweed subjected to the same treatments was studied in terms of antimicrobial activity.Overall, extracts fromfresh H. elongata achieved the highest inhibition.

Application Of Principal Component And Hierarchical Cluster Analysis To Classify Different Spices Based On In-Vitro Antioxidant Activity And Individual Polyphenolic Antioxidant Compounds, Mohammad Hossain, Ankit Patras, Catherine Barry-Ryan, Ana Belen Martin-Diana, Nigel Brunton

Articles

This study investigated the variations in antioxidant profiles between spices using pattern recognition tools; classification was achieved based on the results of global antioxidant activity assays (2,2-diphenyl-1-picrylhydrazyl [DPPH], oxygen radical absorbance capacity [ORAC], ferric reducing antioxidant power [FRAP], microsomal lipid peroxidation [MLP] and 2,2′-azinobis(3-ethylbenzothiazoline-6-sulfonic acid) [ABTS]), levels of different polyphenolic compounds (gallic acid [GA], carnosol [CAR], carnosic acid [CRA], caffeic acid [CA], rosmarinic acid [RA], luteolin-7-O-glucoside [LOG], apigenin-7-O-glucoside [APOG] and total phenols [TP]) of spices namely rosemary, oregano, marjoram, sage, basil, thyme, fennel, celery, cumin and parsley, commonly consumed in Ireland were analyzed. Rosemary showed the highest antioxidant activity measured …

Assessing The Mechanism Of Microbial Inactivation During Ozone Pocessing, Sonal Patil, Vasilis Valdramidis, Kimon Karatzas, Patrick J. Cullen, Paula Bourke

Articles

Ozone has numerous applications in food industry because of its advantages over traditional preservation techniques. Damage to cell membranes and cytoplasmic contents was proposed as involved in ozone inactivation but there is no available information concerning oxidative stress effect of ozone on regulated knockout genes and the protection or sensitivity of microbial mutants (lacking these genes) against ozone or ozone generated radicals. The aim of this work was to investigate the mechanism of action of ozone on microbial populations during the treatment of liquid food systems. E. coli BW25113 and its isogenic mutants in soxR, soxS, oxyR, …

Application Of Response Surface Methodology For Studying The Influence Of Hydrothermal Processing On The Phytochemical Constituents Of Irish Edible Brown Seaweed, Sabrina Cox

Articles

We used response surface methodology to investigate the effect of time and temperature of hydrothermal processing (blanching) on the phytochemical content, texture and colour of a semi-dried brown seaweed ( Himanthalia elongata ). A central composite design was employed with a hydrothermal processing time of 10 – 30 min and temperature of 60 – 90 ° C. Predicted models were found to be signifi cant for total phenolic content, 2,2-diphenyl-1-picrylhydrazyl radical scavenging activity, total fl avonoids, total condensed tannins, texture and colour. The predicted values for each of the responses were in good agreement with experimental values. Processing time had …

The Effect Of Untreated And Enzyme-Treated Commercial Dairy Powders On The Growth And Adhesion Of Streptococcus Mutans, Rachel Halpin, D.B. Brady, E.D. O’Riordan, M. O’Sullivan

Articles

Dental caries is a common bacterial infection, but the progression of this disease can be delayed by preventing initial attachment of cariogenic bacteria such as Streptococcus mutans to tooth surfaces. This study firstly compares the effect of untreated (UT) and enzyme-treated (ET) dairy powders on the adherence of S. mutans to hydroxylapatite (HA), an analogue of tooth enamel. A fluorescence-based method was used to quantify adherence of S. mutans to HA both in the presence (S-HA) and absence (PBS-HA) of saliva. Secondly, binding of proteins present in the test materials to HA was quantified using bicinchonic acid assays and SDS-PAGE. …

Efficacy Of Biocides Used In The Modern Food Industry To Control Salmonella Enterica, And Links Between Biocide Tolerance And Resistance To Clinically Relevant Antimicrobial Compounds, Orla Condell, Carol Iversen, Shane Cooney, Karen Power, Ciara Walsh, Catherine Burgess, Seamus Fanning

Articles

Biocides play an essential role in limiting the spread of infectious disease. The food industry is dependent on these agents, and their increasing use is a matter for concern. Specifically, the emergence of bacteria demonstrating increased tolerance to biocides, coupled with the potential for the development of a phenotype of cross-resistance to clinically important antimicrobial compounds, needs to be assessed. In this study, we investigated the tolerance of a collection of susceptible and multidrug-resistant (MDR) Salmonella enterica strains to a panel of seven commercially available food-grade biocide formulations. We explored their abilities to adapt to these formulations and their active …

Developing A Nutrition Assessment Tool For Irish Pre-Schools, Charlotte Johnston Molloy, Clare Corish, John Kearney, Noirin Hayes, Corina Glennon Slattery

Articles

Purpose The provision of nutritious food to children in full day care pre-schools is essential to ensure adequate child growth and development. This paper outlines the development of a nutrition assessment tool (Scored Evaluation Form) for this setting, and describes the nutrition practice findings measured by this tool in full day child care in Ireland. Design / methodology / approach This study involved two phases: a comprehensive literature review carried out on each criterion in the Scored Evaluation Form (SEF) to ensure best practice; use of the SEF in full day care pre-schools to assess their nutrition practice. Findings Use …

Collagen Binding Proteins In Helicobacter Pylori, Carmel Cremin

Masters

Helicobacter pylori is a human pathogen and the causative agent of chronic gastritis, peptic ulcer and gastric malignancies. A number of H. pylori virulence factors have been described including, CagA, VacA, neutrophil activating protein, and expression of receptors for binding to extracellular matrix proteins (adhesins). H. pylori interacts with extracellular matrix (ECM) proteins such as collagen IV, laminin, vitronectin and fibronectin, that can be exposed due to loss of integrity of the gastric epithelial cell layer. These interactions may be important in the pathogenesis of the organism. This study examines the interaction of H. pylori with collagen IV in an …

Nano-Enhanced Food Contact Materials And The In Vitro Toxicity To Human Intestinal Cells Of Nano-Zno At Low Dose, Gordon Chambers, Niall Ó Claonadh, Alan Casey, Clement Higginbotham, Sean Lyons, Sanchali Mukherjee

Articles

Nano Zinc Oxide (nZnO) has been shown to display antimicrobial effects which have lead to its application in a number of areas such as antimicrobial surface coatings, anti bacterial wound dressings and more recently in polymer composite systems for use in food contact materials. Concerns have been raised due to the incorporation of nanoparticles in food packaging stemming from the possibility of repeated low dose direct exposure, through ingestion, primarily due to degradation and nanoparticle leaching from the polymer composite. To address these concerns, composites consisting of nZnO and polyethylene were formed using twin screw extrusion to mimic commercial methods …

Application Of Response Surface Methodology For Studying The Influence Of Hydrothermal Processing On The Phytochemical Constituents Of Irish Edible Brown Seaweed, Sabrina Cox, Shilpi Gupta, Nissreen Abu-Ghannam

Articles

We used response surface methodology to investigate the effect of time and temperature of hydrothermal processing (blanching) on the phytochemical content, texture and colour
of a semi-dried brown seaweed ( Himanthalia elongata ). A central composite design was employed with a hydrothermal processing time of 10 – 30 min and temperature of 60 – 90 ° C. Predicted models were found to be signifi cant for total phenolic
content, 2,2-diphenyl-1-picrylhydrazyl radical scavenging activity, total fl avonoids, total condensed tannins, texture and colour. The predicted values for each of the responses were in good agreement with experimental values. Processing time had …

Modelling The Effect Of Asparaginase In Reducing Acrylamide Formation In Biscuits, Monica Anese, Barbara Quarta, Jesus Maria Frias

Articles

The influence of asparaginase on acrylamide formation, as well as colour development, in short dough biscuits was studied. In particular, asparaginase concentration, incubation time and temperature were changed according to an experimental design. As acrylamide formation was found to vary significantly between biscuits obtained by using the same ingredients and process, a mixed effect model was used to model variation of acrylamide concentration. By contrast a fixed effect model was used for colour polynomial analysis. Within the range of study, the overall results allowed the best conditions for minimising acrylamide formation to be found. It can be suggested that acrylamide …

Application Of Principal Component And Hierarchical Cluster Analysis To Classify Different Spices Based On In Vitro Antioxidant Activity And Individual Polyphenolic Antioxidant Compounds, M. Hossain, A. Patras, Catherine Barry-Ryan, Ana Belen Martin-Diana, N. Brunton

Articles

This study investigated the variations in antioxidant profiles between spices using pattern recognition tools; classification was achieved based on the results of global antioxidant activity assays (2,2-diphenyl-1-picrylhydrazyl [DPPH], oxygen radical absorbance capacity [ORAC], ferric reducing antioxidant power [FRAP], microsomal lipid peroxidation [MLP] and 2,2′-azinobis(3-ethylbenzothiazoline-6-sulfonic acid) [ABTS]), levels of different polyphenolic compounds (gallic acid [GA], carnosol [CAR], carnosic acid [CRA], caffeic acid [CA], rosmarinic acid [RA], luteolin-7-O-glucoside [LOG], apigenin-7-O-glucoside [APOG] and total phenols [TP]) of spices namely rosemary, oregano, marjoram, sage, basil, thyme, fennel, celery, cumin and parsley, commonly consumed in Ireland were analyzed. Rosemary showed the highest antioxidant activity measured …

Phenolic Composition, Antioxidant Capacity And Antibacterial Activity Of Selected Irish Brassica Vegetables, Amit Jaiswal, Gaurav Rajauria, Nissreen Abu-Ghannam, Shilpi Gupta

Articles

Vegetables belonging to the Brassicaceae family are rich in polyphenols, flavonoids and glucosinolates, and their hydrolysis products, which may have antibacterial, antioxidant and anticancer properties. In the present study, phenolic composition, antibacterial activity and antioxidant capacity of selected Brassica vegetables, including York cabbage, Brussels sprouts, broccoli and white cabbage were evaluated after extraction with aqueous methanol. Results obtained showed that York cabbage extract had the highest total phenolic content, which was 33.5, followed by 23.6, 20.4 and 18.4 mg GAE/g of dried weight (dw) of the extracts for broccoli, Brussels sprouts and white cabbage, respectively. All the vegetable extracts had …

Effect Of Different Drying Temperatures On The Moisture And Phytochemical Constituents Of Edible Irish Brown Seaweed, Shilpi Gupta, Sabrina Cox, Nissreen Abu-Ghannam

Articles

The effect of different temperatures on the drying kinetics and the phytochemical constituents of edible Irish brown seaweed, Himanthalia elongata were studied. This kinetic study involved the modelling of the terms of Fick’s diffusion equation, for estimation of the diffusion coefficients. The diffusivity coefficient increased from 5.6×10−07-12.2×10−07 m2/s as the drying temperatures increased with an estimated activation energy of 37.2 kJ/mol. The experimental data was also fitted to different empirical kinetic models, Newton, Logarithmic and Henderson-Pabis, and the goodness of fit for the different models was evaluated. The effect of drying temperatures on the phytochemical constituents in seaweed was also …

Assessing The Microbial Oxidative Stress Of Ozone: Significant Role Of The Oxidative Stress Proteins In The Survival Of E. Coli In Ozone Treatment, Sonal Patil, Vasilis Valdramidis, A. Katratzas, Patrick J. Cullen, Paula Bourke

Articles

Aims: To investigate the effect of the oxidative stress of ozone on microbial inactivation, cell membrane integrity, membrane permeability and morphology changes of Escherichia coli during ozone treatment.

Methods and Results: E. coli BW 25113 and its isogenic mutants in soxR, soxS, oxyR, rpoS, dnaK genes were treated with ozone at a concentration of 6 µg mL^-1 for a period up to 4 min. A significant effect of ozone exposure on microbial inactivation was observed. After ozonation, minor effects on the cell membrane integrity and permeability were observed. Scanning Electron Microscopy (SEM) analysis showed slightly altered cell …

Evolutionary History And Spread Of Multidrug Resistant Inchi1 Plasmids In Salmonella Typhi, Kathryn Holt, Minh Duy Phan, Stephen Baker, Pham Thanh Duy, Tran Vu Thieu Nga, Satheesh Nair, Arthur Keith Turner, Ciara Walsh, Seamus Fanning, Sinrad Farrell-Ward, Shanta Dutta, François-Xavier Weill, Julian Parkhill, Gordon Dougan, John Wain

Articles

Typhoid fever, infection with Salmonella enterica serovar Typhi (S. Typhi), remains a serious health concern in many parts of the world, particularly where sanitation is poor. While vaccines against S. Typhi are available, coverage in endemic regions is low, leaving antimicrobial therapy central to disease control. Unfortunately, drug resistant S. Typhi emerged in the mid-1970s and multi-drug resistance (MDR) is now a significant problem in many typhoid endemic areas. In the S. Typhi population, MDR is almost exclusively conferred by self-transmissible IncHI1 plasmids carrying a suite of antimicrobial resistance genes. We compared eight IncHI1 plasmid sequences and identified single nucleotide …

Determination Of The Effect Of Dairy Powders On Adherence Of Streptococcus Sobrinus And Streptococcus Salivarius To Hydroxylapatite And Growth Of These Bacteria, Rachel Halpin, D.B. Brady, E.D. O’Riordan, M. O’Sullivan

Articles

Dental caries is a highly prevalent disease caused by colonisation of tooth surfaces by cariogenic bacteria, such as Streptococcus sobrinus and Streptococcus salivarius. Reducing initial adherence of such bacteria to teeth may delay onset of caries. Many foods, such as milk, can inhibit microbial adherence. In this investigation, the effect of untreated (UT) and enzyme-treated (ET) dairy powders on adherence of S. sobrinus and S. salivarius to hydroxylapatite (HA), an analogue of tooth enamel, was examined. Untreated (UT) acid whey protein concentrate (AWPC) 80 inhibited streptococcal adherence to phosphate-buffered saline-coated HA (PBS-HA) and saliva-coated HA (S-HA) by >80% at …

Growth Inhibition Of Common Food Spoilage And Pathogenic Microorganisms In The Presence Of Brown Seaweed Extracts, Shilpi Gupta, Sabrina Cox, Gaurav Rajauria, Amit Jaiswal, Nissreen Abu-Ghannam

Articles

The possibility of using extracts from brown seaweed, Himanthalia elongata, as a natural antimicrobial agent for food preservation is presented. The effect of different concentrations of seaweed extract on the growth kinetics of four common food spoilage (Pseudomonas aeruginosa and Enterococcus faecalis) and food pathogenic micro-organisms (Listeria monocytogenes and Salmonella abony) was examined. Seaweed extract at a concentration of 6% inhibited the growth of all four of the studied organisms. Lower concentrations of seaweed extract prolonged the lag phase and reduced both the exponential growth rate and final population densities of the culture. Suitability of three kinetic models, Baranyi-Roberts, Modified …

Development And Validation Of A Rapid Multi-Class Method For The Confirmation Of Fourteen Prohibited Medicinal Additives In Pig And Poultry Compound Feed By Liquid Chromatography Tandem Mass Spectrometry, Mark Cronly, Patrice Behan, Barry Foley, Liam Regan, Marella Gallagher, Sean Earley, Paula Shearan, Edward Malone

Articles

A confirmatory method has been developed to allow for the analysis of fourteen prohibited medicinal additives in pig and poultry compound feed. These compounds are prohibited for use as feed additives although some are still authorised for use in medicated feed. Feed samples are extracted by acetonitrile with addition of sodium sulphate. The extracts undergo a hexane wash to aid with sample purification. The extracts are then evaporated to dryness and reconstituted in initial mobile phase. The samples undergo an ultracentrifugation step prior to injection onto the LC-MS/MS system and are analysed in a run time of 26 minutes. The …

Functional And Bioactive Components From Mackerel (Scomber Scombrus) And Blue Whiting (Micromesistius Poutassou) Processing Waste, Zied Khiari

Doctoral

The use of fish processing waste from an oily fish model (mackerel, Scomber
scombrus) and a white fish model (blue whiting, Micromesistius poutassou) as a source of functional and bioactive compounds was investigated.
Gelatines were extracted from fish heads and skins using pre-treatment with
different organic acids (acetic, citric, lactic, tartaric and malic acids). Gelatines from fish bones were extracted after pre-treating the bones either chemically or enzymatically. The type of pre-treatment affected the yield, colour, turbidity, amino acid profiles as well as functional properties of fish gelatines. Mackerel gelatines formed stronger and more stable gels than blue whiting. Acetic …

Metabolic Profiling And Fingerprinting For The Detection And Discrimination Of Mechanical Damage In Mushrooms (Agaricus Bisporus) During Storage, Aoife O'Gorman

Doctoral

Horticultural products such as mushrooms are exposed to external agents during their postharvest life, which are going to affect product quality. Loss of whiteness during storage is particularly important in the mushroom industry. Rough handling and distribution of crops, fruiting body senescence, bacterial and viral infection are among the causes of mushroom discolouration. The aim of this work was to study the use of metabolic fingerprinting and metabolic profiling tools for the detection and discrimination of mechanical damage on mushrooms. This research involved: 1. Investigating whether the chemical changes induced by mechanical damage and ageing of mushrooms could be (a) …

Strategies For The Elimination Of Matrix Effects In The Lc-Ms/Ms Analysis Of The Lipophilic Toxins Okadaic Acid And Azaspiracid-1 In Molluscan Shellfish, Jane Kilcoyne, Elie Fux

Articles

Considerable efforts are being made worldwide to replace in vivo assays with instrumental methods of analysis for the monitoring of marine biotoxins in shellfish. Analysis of these compounds by the preferred technique of LC-MS/MS is challenged by matrix effects associated with shellfish tissue components. In methods validation, assessment of matrix interferences is imperative to ensure the accuracy of analytical results. We evaluated matrix interferences in the analysis of okadaic acid (OA) and azaspiracid 1 (AZA1) in mollucscan shellfish by using a conventional acidic method on electrospray triple stage quadrapole (TSQ) and hybrid quadrupole time of flight (QToF) instruments, with matrix …