Food Science Commons^™

The Bacteria Who Lived: Uncovering And Mitigating The Persistence Of Pathogens In Low-Moisture Food Processing, Kavita Shripati Patil

Graduate Theses and Dissertations

Low-moisture food (LMF) processing environments pose a persistent food safety risk due to Salmonella survival and harborage on surfaces. This work investigates persistent bacterial populations (PBPs) in LMF production environments, focusing on identifying a suitable surrogate and evaluating sanitation strategies. Three potential surrogates, Escherichia coli MP 26, Enterococcus faecium, and Pediococcus acidilactici, were compared to Salmonella PBPs formed in nonfat dry milk (NFDM) on stainless steel coupons stored at 25°C under 30% or 70% relative humidity (RH) using two different inoculation methods. E. faecium showed survival patterns most similar to Salmonella, with no significant differences in log reductions (p > 0.05), …

Generation Of Ph-Responsive Starch And Alginate-Pectin Hydrogels Using Coaxial 3d Food Printing: The Release Of Methylene Blue, Que-Anh Truong-Le, Matthias D.R. Lenie, Ali Ubeyitogullari

Food Science Faculty Publications and Presentations

This article presents the development of a 3D food printing (3DFOODP) system incorporating a core-shell structure to encapsulate a model compound, methylene blue (MB). A coaxial nozzle configuration was employed to fabricate 3D-printed samples, featuring a starch core and a pH-responsive alginate-pectin (Al-P) shell. The optimal 3D printing conditions were determined as 11 wt% starch as the core along with 2 wt% Al-P with 0.02 M CaCl2 as the shell at printing temperatures of 95 degrees C and ambient temperature (23 degrees C), respectively. The overall 3D printability at this condition was 98 %, closely matching the digital 3D design. …

Descriptive Sensory Analysis Of Gluten-Containing And Gluten-Free Chocolate Chip Cookies Available In The Marketplace, Eniola Ola, Victoria J. Hogan, Han-Seok Seo

Food Science Faculty Publications and Presentations

Limited research has systematically compared the detailed sensory profiles of commercially available gluten-containing (C) and gluten-free (F) cookies using trained panelists. This study aimed to develop a comprehensive sensory lexicon for C and F chocolate chip cookies and identify key sensory attributes that differentiate them. Seven professionally trained panelists created a lexicon of 33 attributes spanning aroma, flavor, basic taste, texture, and residual property. Using this lexicon, a descriptive analysis was conducted on 12 C and 12 F cookie samples. Multivariate analysis of variance revealed significant differences between the two groups across the 33 sensory attributes (p < 0.05). A mixed model analysis showed that C cookies had higher intensities of chocolate-related and sweet aroma complex notes, while F cookies exhibited stronger nutty, artificial, and off-note flavors. In terms of texture, F cookies were higher in toothpack and powdery mouthcoat, while C cookies displayed more melt-in-mouth characteristics. Principal component analysis and agglomerative hierarchical clustering revealed three distinct clusters of test samples within both crispy and chewy cookie types, with some F cookies closely aligning with C profiles. These findings, along with the developed lexicon, provide a valuable foundation for enhancing the sensory appeal and quality of gluten-free chocolate chip cookies.

Evaluating The Chemical Composition And Sensory Attributes Of Japanese And U.S. Sake, Rahul Sen, Katie Hope, Ben Bell, Scott Robert Lafontaine

Food Science Faculty Publications and Presentations

Sake, a traditional rice beverage from Japan, is brewed using four key ingredients: rice, water, a koji mold, and yeast. While sake is gaining popularity in the US market, there remains a significant knowledge gap regarding the best practices for sake production and how different methods impact the chemical and sensory aspects of American sake as well as its resemblance to traditional Japanese sake. This study compared 21 sake samples from Japan and the U.S., covering grades such as ginjo, diaginjo, junmai, and nigori. Out of total 209 features, 120 were significant aromatic compounds with esters (e.g., ethyl decanoate, hexyl …

Filtration Challenges In Non-Alcoholic And Low-Alcohol Beer Production With A Focus On Different Yeast Strains, Christian Schubert, Joerg Maxminer, Matthew Aitkens, Andrew Maust, Bernardo Pontes Guimaraes, Rahul Sen, Scott Lafontaine

Food Science Faculty Publications and Presentations

This study examines the impact of yeast selection on fermentation performance, filtration efficiency, and the stability of low-alcohol and non-alcoholic beer (NAB). Three yeast strains (LA-01, LoNa, and W-34/70) were evaluated for their effects on key NAB parameters like ABV, bitterness, color, haze readings, and filtration-linked performance. Filtration trials revealed that highly flocculating W-34/70 resulted in lower post-filtration turbidity, whereas LA-01 and LoNa (which flocculated less) required more effective filtration techniques to achieve clarity. Among the tested filter sheets, AF 31, AF 71, and AF 101 successfully reduced turbidity below 2 EBC. However, all NABs exhibited haze formation during storage, …

Enhancing Lutein And Anthocyanins Stability And Bioaccessibility Through Simultaneous Encapsulation Using Coaxial 3d Food Printing, Safoura Ahmadzadeh, Sorour Barekat, Ali Ubeyitogullari

Food Science Faculty Publications and Presentations

This study investigated the use of 3D printing to co-encapsulate, protect, and enhance the bioaccessibility of lutein and anthocyanins. Coaxial extrusion 3D printing in a spiral-cube geometry was utilized with lutein-loaded zein as the core material and anthocyanins-loaded corn starch paste as the shell material. The research examined various printing conditions, including starch concentrations of 10% and 11%, and printing temperatures ranging from 45 °C to 85 °C. A comprehensive analysis of the inks’ properties, such as printability, viscosity, microstructural characteristics, storage stability, and bioaccessibility of the encapsulated compounds, was conducted. Encapsulated lutein showed only a 29-55% degradation rate after …

Impact Of Harvest Date And Year On The Volatile And Physicochemical Properties Of Fresh-Market Blackberry Cultivars, Rahul Sen, Andrea Myers, Alyssa Finocchiaro, Gracie Howard, Luke Norman, Renee Threlfall, Amanda Mcwhirt, Margaret Worthington, Scott Robert Lafontaine

Food Science Faculty Publications and Presentations

Fresh-market blackberries face challenges with inconsistent flavor, limiting consumer demand. This study examines how harvest date and environmental conditions impact the physicochemical and volatile profiles of three cultivars (Sweet-Ark (R) Ponca, Sweet-Ark (R) Caddo, and Ouachita) grown in Fayetteville, AR, during the 2022-2023 seasons. Using targeted and untargeted GC-MS/MS approach, 262 volatile compounds across 12 classes were identified. Increased rainfall and cooler temperatures in 2023 positively affected Ouachita and Sweet-Ark (R) Caddo's physical attributes but reduced Sweet-Ark (R) Ponca's firmness and weight. Sweet-Ark (R) Caddo exhibited the highest volatile content in 2022 (2991 mu g/kg), driven by terpenes (1018.03 mu …

Recent Advances In The Utilization Of Cellulose From Food Processing Byproducts For The Generation Of Aerogels, Jaspreet Kaur, Ali Ubeyitogullari

Food Science Faculty Publications and Presentations

Aerogels have garnered significant attention from the scientific community due to their extraordinary properties, including low density, high porosity, low thermal conductivity, and large surface area. These properties make them interesting candidates for diverse applications such as thermal insulation, drug delivery, catalysis, fillers, tissue engineering, and biosensors. However, the production of conventional aerogels is often constrained by environmental issues, the high cost of raw materials, and energy-intensive fabrication methods. In contrast, cellulose aerogels have emerged as promising sustainable materials with the potential to transform various low-cost waste products into high-value biomaterials. Food-processing byproducts provide numerous untapped opportunities for the generation …

The Effect Protein Supplementation On Waist-To-Hip Ratio, Bmi, Lipid Profile, And Resting Energy Expenditure In Postmenopausal Women, Caleb Flores

Biological Sciences Undergraduate Honors Theses

Postmenopausal women are a growing and at risk population that face increased risk for adverse changes in body composition, lipid profile, and overall cardiometabolic health due to hormonal changes associated with aging. Over 40% of postmenopausal women have obesity, which can be linked not just aging but the menopausal transition. Because of the negative effects of menopause on cardiometabolic, research into dietary interventions to combat these effects are needed. High-protein diets have shown promise in mitigating these effects, but sufficient research has not been done to determine the effects on postmenopausal women. This study aimed to evaluate the effects of …

Flexible Microelectrode-Based Impedance Immunosensor For Rapid Detection Of E. Coli O157:H7, Sonatan Kumar Biswas

Graduate Theses and Dissertations

Abstract Food contamination poses a significant threat to public health, the economy, and human health worldwide, occurring at any stage of the food supply chain, from farm to fork. Escherichia coli 0157:H7, recognized as one of the principal causes of foodborne illness, poses a considerable risk to food safety. The primary objective of this investigation is to devise a flexible microelectrode-based immunosensor capable of swiftly identifying E. coli O157:H7 cells without the need for incubation in a pure culture environment. In the development of the biosensor, the gold electrode (composed of 50% Au) underwent an initial coating process involving 2-aminoethanethiol/cysteamine, …

Determining The Flavor Thresholds Of Iron Sulfate And Iron (Iii) Chloride In Nonalcoholic Beer, Anne Hood

Food Science Undergraduate Honors Theses

The production of India Pale Ales (IPAs) has significantly grown within the U.S. craft beer industry, with IPAs accounting for nearly 44% of the total craft beer production by 2022. This increase in IPA production correlates with a rise in U.S. aroma hop cultivation, as IPAs typically undergo dry hopping, a process that enhances their aromatic profile. In a study conducted by Lafontaine et al., (2022), it was found that different hop cultivars can impact levels of metallic character in a final product from dry hopping. When specifically analyzing iron concentrations, it can be seen that the ranges of iron …

Crispy Not Risky: Effects Of Environmental Conditions On Low-Moisture Food Persistent Bacterial Pathogens, Manita Adhikari

Graduate Theses and Dissertations

Low-moisture foods (LMFs) were not historically seen as safety risks due to their ability to inhibit pathogen growth, but evidence shows pathogens can survive in LMFs long-term, causing outbreaks and recalls. Previous studies have lacked the ability to replicate real-world contamination scenarios in LMF processing environments. This research aimed to develop inoculation methods to form LMF persistent bacterial populations (LMF PBPs) and assess pathogen responses to environmental factors, culturing methods (broth vs. lawn), and matrix type and ratio. Inoculation methods tested were “direct” (combining bacterial culture and powder on a stainless-steel coupon) and “slurry” (premixing culture and powder). Matrices included …

The Efficacy Of Foam-Based Hand Sanitizers For The Control Of Enveloped And Non-Enveloped Virus Transmission, Francis Torko

Graduate Theses and Dissertations

Infectious disease transmission due to viruses such as severe acute respiratory syndrome coronavirus 2 (SARS-CoV-2), influenza virus, human noroviruses (HuNoV), and hepatitis A, can occur via person-to-person contact or contaminated surfaces. Effective hand hygiene, including hand washing and use of hand sanitizers, is considered a critical tool for the control of infectious disease transmission, as recommended by the United States Centers for Disease Control and Prevention and the World Health Organization. However, while research on hand washing efficacy is well-documented, research on hand sanitizer efficacy, particularly for foam-based products, remains limited. This research addressed critical gaps in the area of …

Polyphenol-Protein Interactions In Pigmented Cereals – A Clean-Label Approach To Tailor Starch Viscosity, Annegret Jannasch

Graduate Theses and Dissertations

Viscosity plays an important role in the food industry as it affects the quality, processing stability, and shelf-life of food and impacts physiological responses such as satiation and satiety. Greater viscosity reduces food intake by increasing the perception of satiety, primarily by delaying gastric emptying and increasing tactile stimulation. Starch is commonly added to food products as a viscosifying ingredient, which often involves chemically modifying the starch via cross-linking, to enhance its resistance to high shear, temperature and acidity. However, chemically modified starches are not “clean-label” ingredients due to the use of toxic chemicals. Therefore, further exploration is needed to …

Negotiating Food Security, Maria Cudowska

Journal of Food Law & Policy

In the United States and worldwide, nutrition and food emerge as both high-profile public policy targets and as fundamental aspects of the right to self-determination. This Article examines how national security impacts food security in the United States. It explores conflicts and synergies between municipal, state, and federal law developments related to the right to food and investigates recent developments in how those commitments have been negotiated. The challenge and nebulous justiciability of the right to food can be in part attributed to existing global and national systems, which include supply chains, welfare programs, and foreign investment in the U.S. …

Comparisons Between Traditional And Gluten-Free Cookies In Sensory Attributes, Acceptance, And Evoked Emotions, Eniola Ola

Graduate Theses and Dissertations

The rise in food allergies and intolerances, notably conditions like Celiac disease, as well as a general shift of consumers to a more health-conscious lifestyle has significantly increased the demand for gluten-free products. Consumers increasingly seek gluten-free products, yet these alternatives often face challenges in replicating the sensory qualities of traditional gluten-containing foods. This study explores the sensory attributes, emotional responses, and labeling impacts on consumer perception of gluten-free and gluten-containing cookies. The main objective of this thesis was to address the gap in research on sensory evaluation of gluten free foods, specifically in terms of commercially available products. The …

Variations In Sensory And Emotional Responses To Gluten-Containing And Gluten-Free Cookie Products Under Blind And Labeled Conditions, Eniola Ola, Han-Seok Seo

Food Science Faculty Publications and Presentations

The gluten-free food market is expanding rapidly. However, consumer acceptance and emotional responses to gluten-free food, especially commercially available products, have received relatively underexplored. This study aimed to determine how consumer perceptions, acceptance, and emotional responses differ between gluten-containing (C) and gluten-free (F) chocolate chip cookies from three brands under both blind and labeled conditions. In the labeled condition, 84 participants without celiac disease evaluated 3 F cookies labeled "gluten-free" and 3 C cookies presented without claims on a plain white card. In the blind condition, they tested the six cookies without labels. Participants provided hedonic ratings, Just-About-Right (JAR) ratings, …

Comparison Analyses Of Consumer Acceptance, Evoked Emotions, And Purchase Intent Between Gluten-Containing Versus Gluten-Free Chocolate Chip Cookie Products, Shaelyn Frauenhoffer, Eniola Ola, Suzanne Jervis, Susan E. Gauch, Han-Seok Seo

Food Science Faculty Publications and Presentations

The demand for gluten-free products has increased significantly over the past few decades. This study aimed to determine differences in consumer acceptance, emotional responses, and purchase intent between gluten-containing versus gluten-free chocolate chip cookies. Twelve commercially available chocolate chip cookie products from 11 brands were evaluated, including 7 gluten-free and 5 gluten-containing options. Eighty-nine participants without celiac disease took part in this 2-day study, evaluating six cookies per day. Participants rated sensory acceptance (appearance, flavor, texture, and overall liking) using a 9-point hedonic scale and evaluated specific sensory attributes (chocolate flavor, sweetness, chewiness, and hardness) using a 5-point just-about-right (JAR) …

A Systematic Review And Meta-Analysis Of Chemical Sanitizer Efficacy Against Biofilms Of Listeria Monocytogenes, Salmonella Enterica, And Stec On Food Processing Surfaces, Allyson N. Hamilton, Sarah L. Jones, Christopher A. Baker, Xinya Liang, Adam Siepielski, Ashlynn Robinson, Gayatri R. Dhulappanavar, Kristen E. Gibson

Food Science Faculty Publications and Presentations

Chemical sanitizers are applied to food processing surfaces to inactivate bacterial pathogens. Pathogen type, surface type along with sanitizer type, concentration, and contact time are important factors potentially impacting sanitation efficacy. Numerous studies on chemical agents and lab-generated biofilms have been published; however, cross-study comparisons can be difficult. A systematic literature review (SLR) and meta-analysis were conducted to evaluate chemical sanitizer efficacy against Listeria monocytogenes, Salmonella spp., and Shiga toxin-producing Escherichia coli (STEC) within lab-generated biofilms on food contact surfaces (FCSs). The SLR included 13 peer-reviewed articles published between 2000 and 2020. Sanitizer concentration, type, contact time, surface type, and …

Exploring Non-Traditional Yeast For Flavor Innovation In Non-Alcoholic Beer, Andrew Maust, Rahul Sen, Scott Lafontaine

Food Science Faculty Publications and Presentations

The demand for nonalcoholic beer (NAB) is growing, with nontraditional yeast strains emerging as valuable tools for brewers to craft distinct NABs. However, independent information about the performance of these commercially available yeasts remains limited. In this study, 11 nontraditional yeast strains were evaluated at two wort nutrient levels to assess their impact on beer chemistry, sensory attributes, and volatile profiles. Basic fermentation metrics were monitored, followed by descriptive sensory analysis and GC-MS/MS quantification of volatile compounds. Results revealed significant differentiation among yeast strains with unique aroma and flavor profiles driven by variations in ester production, fusel alcohol synthesis, and …

Evaluating The Costs Of Alternative Malting Grains For Market Adaptation: A Case Study On Rice Malt Production In The U.S, Bernardo P. Guimaraes, Lawton L. Nalley, Scott Robert Lafontaine

Food Science Faculty Publications and Presentations

Climate change, import restrictions, and global conflicts are significantly impacting brewing raw material supply and costs. To shield the malting and brewing industries from these disruptions, alternative crops to barley must be explored. Rice presents a promising option, yielding twice as much per hectare as barley and showing greater climate resilience. Monte Carlo simulations estimated the economic and agronomic impact of using rice for malting. While rice malt is more expensive to produce, it remains an attractive gluten-free alternative. Beer brewed from 100% rice malt costs 33% more than barley-based beer but reduces acreage requirements by 50-67%. Using rice malt …

Arkansas Soybean Performance Tests 2024, J. F. Carlin, R. D. Bond, T. C. Swanson, J. C. Mccoy

Arkansas Agricultural Experiment Station Research Series

Soybean variety and strain performance tests are conducted each year in Arkansas by the University of Arkansas System Division of Agriculture’s Arkansas Crop Variety Improvement Program. The tests provide information to companies developing varieties and/ or marketing seed within the state and aid the Arkansas Cooperative Extension Service in formulating variety recommendations for soybean producers.

Arkansas Soybean Research Studies 2023, Jeremy Ross

Arkansas Agricultural Experiment Station Research Series

The 2023 Arkansas Soybean Research Studies includes research reports on topics pertaining to soybean across several disciplines from breeding to post-harvest processing. Research reports contained in this publication may represent preliminary or only data from a single year or limited results; therefore, these results should not be used as a basis for long-term recommendations.

Several research reports in this publication will appear in other University of Arkansas System Division of Agriculture’s Arkansas Agricultural Experiment Station publications. This duplication is the result of the overlap in research coverage between disciplines and our effort to inform Arkansas soybean producers of the research …

Optimizing Ethanol-Water Cosolvent Systems For Green Supercritical Carbon Dioxide Extraction Of Muscadine Grape Pomace Polyphenols, Arda Tuhanioglu, Sumanjot Kaur, Gabriel Laquete De Barros, Safoura Ahmadzadeh, Renee Threlfall, Ali Ubeyitogullari

Food Science Faculty Publications and Presentations

This study evaluated the ethanol-water modified (50%, v/v) supercritical carbon dioxide (SC-CO2) for the extraction of polyphenols from muscadine grape (Vitis rotundifolia Michgx.) pomace and compared with conventional solvent extractions (ethanol-water and HCl-methanol). The process was optimized with a central composite response surface design consisting of three levels of three independent variables: pressure (20-40 MPa), temperature (40-60 degrees C), and cosolvent concentration (5-15%) to maximize three responses: total phenolic content (TPC), total flavonoid content (TFC), and resveratrol yields. The optimal conditions were determined as 20 MPa, 60 degrees C, and 15% cosolvent concentration with TPC, TFC, and resveratrol yields of …

Virus Association With Bacteria And Bacterial Cell Components Enhance Virus Infectivity, Wenjun Deng, Giselle Almeida, Kristen E. Gibson

Food Science Faculty Publications and Presentations

The transmission and infection of enteric viruses can be influenced by co-existing bacteria within the environment and host. However, the viral binding ligands on bacteria and the underlying interaction mechanisms remain unclear. This study characterized the association of norovirus surrogate Tulane virus (TuV) and murine norovirus (MNV) as well as the human enteric virus Aichi virus (AiV) with six bacteria strains (Pantoea agglomerans, Pantoea ananatis, Bacillus cereus, Enterobacter cloacae, Exiguobacterium sibiricum, Pseudomonas spp.). At room temperature, the viruses bound to all bacteria in strain-dependent rates and remained bound for at least 2 h. The virus association with two gram-positive bacteria …

Enhancing In Vitro Digestibility And Volatile Profile Of Sorghum Proteins Using Supercritical Carbon Dioxide Drying, Nafisa Sadaf, Arda Tuhanioglu, Safoura Ahmadzadeh, Ali Ubeyitogullari

Food Science Faculty Publications and Presentations

The goal of this research was to use supercritical carbon dioxide (SC-CO2) drying as a novel approach to generate sorghum protein concentrates with enhanced functional characteristics. Sorghum protein concentrates were extracted from white whole-grain sorghum flour and dried in two ways: freeze-drying and SC-CO2 drying. The dried proteins were characterized for their volatile compound content, in vitro digestibility, and amino acid composition. A more porous structure was observed for the SC-CO2-dried sorghum proteins compared with their freeze-dried counterparts. In the SC-CO2-dried samples, the levels of alcohols, esters, and organic acids were significantly lower than those in the freeze-dried ones, whereas …

Letter From The Faculty Editor, Beth Kegley

Discovery, The Student Journal of Dale Bumpers College of Agricultural, Food and Life Sciences

No abstract provided.

Contents, Discovery Editors

Discovery, The Student Journal of Dale Bumpers College of Agricultural, Food and Life Sciences

No abstract provided.

Discovery: The Student Journal Of Dale Bumpers College Of Agricultural, Food And Life Sciences - Volume 26 2025, Several Authors

Discovery, The Student Journal of Dale Bumpers College of Agricultural, Food and Life Sciences

No abstract provided.

Letter From The Dean, Jeff Edwards

Discovery, The Student Journal of Dale Bumpers College of Agricultural, Food and Life Sciences

No abstract provided.