Food Science Commons^™

Milk Phospholipids Extraction Using Switchable Solvents, Kaavya Rathnakumar

Electronic Theses and Dissertations

Phospholipids (PLs) found in milk are of great interest due to their health and nutritional benefits associated with their consumption. By-products generated during the manufacture of dairy products represent a source of PLs with potential for value-added opportunities. Currently, the extraction of PLs from by-products results in overall lowefficiencies, and it involves subsequent solvent separation and lipid recovery. This dissertation studied the extraction of milk PLs from by-product streams with a tertiary anime (N, N-dimethyl cyclohexylamine, CyNMe2) as a switchable hydrophilicity solvent. This type of solvents can be reversibly switched between a hydrophobic and hydrophilic form in the presence or …

Improving Nutritional Properties And Extractability Of Pea Proteins For Human Consumption Via Fungal Bioprocessing, Camille Massmann

Electronic Theses and Dissertations

Yellow peas are a rich source of protein and phytochemicals. Peas are compatible with many diets restricted by sensitivities, allergies, or personal choice. As a result, peas are gaining popularity in food markets, despite the challenges they present. The biggest challenges for pea proteins in food markets are high content of fiber, starch, and saponins. These components cause processing challenges and create undesirable textures and bitter flavors. Pea proteins are typically extracted with alkaline extraction or air classification methods which result in 80% and 50% protein products respectively. With low protein purity, these products are not competitive with other, more …

Development Of Bio-Based Nanocomposites For Biosensor And Indicator Applications In Smart Food Packaging, Abdus Sobhan

Electronic Theses and Dissertations

Smart food packaging based on biosensors has been attracting more and more interest to the industrial community because of the concerns of food quality and safety. A food packaging with biosensor has a scope to enable real-time monitoring of microbial breakdown products of packaged foods. Furthermore, one of the biggest challenges in implementing biosensor for smart packaging materials is the development of bio-sensing active materials that can leverage their electrical, thermal, biodegradable and other functional properties. In this regard, nanocellulose-based activated carbon (NAC) nanocomposite was developed using the activated carbon and nanocellulose gel using the casting method with their different …

Developing Whey Protein Encapsulated Probiotics And Evaluating Environmental Listeria Using Whole-Genome Sequencing, Shayanti Minj

Electronic Theses and Dissertations

In this study, a novel value-added dairy-based health formulation was developed using whey protein hydrolysate and probiotic organisms. In the first part of the study, different forms of whey proteins, concentrate WPC80, isolate WPI90, and hydrolysates WPH10, WPH15 and WPH20 were screened for bioactivities (antimicrobial, antioxidant, and antihypertensive activity). Hydrolysate WPH10, exhibiting the highest bioactivities was conjugated with maltodextrin. A batch of 2L conjugated solution was spray dried in a Niro drier with an inlet and outlet temperature of 200⁰C and 90⁰C, and alternatively, freeze dried at −80 °C under 50 mTorr vacuum. The bioactivities of the conjugated samples were …

Adsorptive Surface Modification Of Cellulose Nanocrystals To Stabilize Nutraceuticals Loaded Lipid Carriers For Food Application, Avinash S. Patel

Electronic Theses and Dissertations

Lipid carriers such as emulsions and liposomes have been widely studied as carriers for different nutraceuticals. However, lipid carriers' physicochemical instability results in the leakage of loaded nutraceuticals and the low solubility into the digestion medium, thus reducing the bioaccessibility. Cellulose nanocrystals (CNC) are nano-sized cellulose derivatives obtained after hydrolysis of cellulosic matrices that possess potential applications in functional foods and nutraceuticals. However, hydrophilicity, anionic surface potential, and poor re-dispersibility limit CNC’s applications. The primary objectives of this research were 1) to modify CNC via adsorbing polyethylene glycol (PEG) to stabilize liposomes and to study its physiochemical stability at different …

Development Of Valuable And Functional Protein-Based Food Ingredients From Invasive Green Crabs, Bouhee Kang

Electronic Theses and Dissertations

European green crabs (Carcinus maenas L.) are an invasive species unintentionally introduced from Europe to the U.S. Their predation and burrowing activities have had detrimental effects on our marine habitats, aquaculture, and commercially important fisheries. Despite the large population of green crabs, they are not commercially utilized in North America as food products. The specific objectives of my research were to: 1) determine functional properties of protein recovered from green crab by isoelectric solubilization and precipitation (ISP) for potential food application, 2) investigate the application of enzymatic hydrolysis for deriving bioactive compounds from green crab proteins and examine the …

Effects Of Salt And Garlic Concentration On The Microbial Safety, Biochemical Properties, And Sensory Acceptance Of Spontaneously Fermented Beet Kvass, Abigail Hing

Electronic Theses and Dissertations

Fermentation is the process by which primarily lactic acid bacteria (LAB), an environmentally ubiquitous group of organisms, convert carbohydrates into several byproducts, including acid, ethanol and/or gas. Often these resulting byproducts create desirable foods with unique flavor attributes and an increased inherent safety due to acidification. Vegetables such as red beetroot are suitable commodities for fermentation, due to abundant nutrient sources to sustain the LAB population. However, sufficient growth of LAB may lead to the production of harmful biogenic amines, specifically histamine and tyramine which can cause an allergic reaction and poisoning at high levels. Additionally, red beetroot is grown …

High Pressure Processing Of Sous-Vide Lobster (Homarus Americanus) Tails, Sami Ali Humaid

Electronic Theses and Dissertations

Sous-vide and high pressure processing (HPP) are promising techniques in the development of high-quality seafood products. Lobsters are high-value seafood products that are highly susceptible to being overcooked using conventional methods, producing a tough and rubbery texture. Lobsters are usually sold either live or frozen due to their high perishability. The application of sous-vide cooking may provide evenly cooked lobster products with a succulent and juicy texture, while HPP may increase the shelf-life of lobster products without the use of additives. The objectives of this research were to: 1) evaluate the impact of three different sous-vide cooking conditions on physicochemical …

Consumer Acceptability Of Gulf Of Maine Sugar Kelp Seaweed In Baked Bread, Laurel Simone

Electronic Theses and Dissertations

Although steady interest in edible seaweed cultivation continues to grow in Maine, research is lacking regarding consumer preferences and purchasing behavior of seaweed-containing products. The purpose of this study was to determine consumer acceptability of seaweed baked bread and provide insights into purchasing behavior to reveal potential consumer groups that are most likely to buy and eat baked products containing seaweed. Consumer preferences were determined by a sensory evaluation test and an online survey.

Sixty-five participants completed the central location test of freshly-baked bread containing seaweed. Participants were required to be at least 18 years of age, willing to eat …

Biogenic Amines As A Product Of The Metabolism Of Proteins In Beer, Hayden Koller

Electronic Theses and Dissertations

For many years the only beer that was commercially available in the United States were simple lagers and ales made primarily of barley (and other cereals), water, hops, and yeast. These beer varieties were simple and quick to produce with high levels of consistency. In the last 30 years the rise in craft and microbreweries have dramatically changed the landscape of brewing and beer. As smaller breweries rose in popularity so did the use of unique ingredients such as vegetables, fruits, herbs, meat, etc. along with higher gravity mashes and long barrel aging times. All these ingredients have a profound …

Evaluation And Impact Of Food Safety Messages In New Media For Trending Recipes: Savory Jam On Youtube, Alison L. Brodt

Electronic Theses and Dissertations

Home canning has been used as a method of food preservation for hundreds of years. The United States has a regulatory agency known as the National Center for Home Food Preservation (NCHFP), which gives guidelines on canning safely to decrease the risk of foodborne illness. The NCHFP provides tips for fruit jams and jellies; however, savory jam is rising in popularity. Savory jam includes jams with a savory main ingredient, such as tomatoes, bacon, onion, or chili peppers. There are currently no guidelines for safe preparation of savory jams. Research is needed to see if recipes for savory jam are …

Does Circularizing Source-Separated Food Waste Present A Risk To Our Food?, Astha Thakali

Electronic Theses and Dissertations

About a third of the food produced annually is wasted. Food waste recycling can be a way to close the loop and attain a more sustainable food system, however, the system must be carefully monitored and managed to avoid the introduction and build-up of contaminants. To study the potential presence of contaminants in food waste, source-separated food waste was collected and screened for five classes of contaminants (physical contaminants, heavy metals, halogenated organic contaminants, pathogens, and antibiotic resistance genes) from two separate regulatory environments (voluntary vs mandated food separation). The regulatory environment did not affect the level of contamination, except …

Investigation Of Anti-Inflammatory And Antioxidants Properties Of Phenolic Compounds From Inonotus Obliquus Using Different Extraction Methods, Weaam A.A. Alhallaf

Electronic Theses and Dissertations

Inonotus obliquus, commonly known as Chaga, is a fungal pathogen of birch trees, known to synthesize a range of phenolic compounds with remarkable health benefits. These presumed medicinal properties have generated increased interest in Chaga consumption. Prior research has demonstrated the diverse chemical composition of Chaga sourced from a variety of geographical locations. However, to our knowledge, there is currently no available literature regarding the extraction of bioactive compounds from Chaga grown in the United States. Additionally, the effect of the extraction method on the antioxidant and anti-inflammation properties specifically, has yet to be validated. Therefore, the present study was …

Thermal Inactivation Of Bacterial Pathogens And Fungal Spores Under Post-Process Contamination Scenarios In Maple Syrup Processing, Maria Fiore

Electronic Theses and Dissertations

Maple syrup is produced by the extensive thermal evaporation of maple sap traditionally collected from the Acer saccharum tree and other maple varietals. The resulting low water activity product (Aw < 0.85) is classified by the FDA as a low risk food commodity, due to the moisture limitations which inhibit the growth of pathogenic microorganisms. However, recent outbreaks associated with other designated low risk products, including peanut butter and wheat flour, now challenge the current understanding of factors required to induce human illness. Among the most notorious bacterial pathogens, as few as ten bacterial cells, have been cited to cause infection. In addition to bacteria-based risks, fungal contaminants have also been noted to jeopardize safety due to the potential for mycotoxin production, penetrating beyond the immediate product surface.

The extensive heating process required to produce syrup from sap is sufficient to eradicate the majority of present microflora. However, post-process contamination scenarios, which are augmented by producer behaviors, can introduce microorganisms into the finished product. Among these risk factors include direct product contamination due to insufficient heating temperatures, or contamination of bottles, as a result of improper container storage. Therefore, the objectives of this work are to (i) determine …

Development Of A Near Infrared Reflectance Spectroscopy (Nirs) Platform For Rapid Wheat Quality Analysis, Lily Schimke

Electronic Theses and Dissertations

Wheat is a valuable cereal grain in terms of its growability, versatility, and multifunctional nutritional components. Research into the genetic characteristics and growing conditions of the grain is advantageous to wheat breeders, farmers, food scientists, food processors, and consumers. Optimizing the quality of the wheat grain is important to yielding a crop with the most desirable traits. Analytically obtaining data on the quality attributes of wheat is a lengthy and resource intensive process. Near infrared reflectance spectroscopy (NIRS) technology is rapid, cost-effective, and a powerful analytical tool that can be harnessed to create predictive calibrations for estimations of wheat parameters. …

Effects Of Particle Size Of Distillers Dried Grains And Increased Levels Of Flour Enrichment - A Study Of Nutritional Composition, Rheology, And Quality Of Fiber And Protein Enriched Bread, Patra Nwamaka Akaya

Electronic Theses and Dissertations

No abstract provided.

Single Droplet Drying Technology For The Optimization Of The Dairy Ingredients With Best Quality And Functionality, Hiral Narendrabhai Vora

Electronic Theses and Dissertations

As a result of their extended shelf-life, dried dairy ingredients constitute a significant category produced for global markets. During the development of dairy ingredients, several drying trials are typically conducted to determine optimum drying conditions. The results of these trials can be critical in determining optimum dryer design. However, these trials can be expensive and time-consuming. An alternative that has recently been developed using a new technique called single droplet drying (SDD). The SDD technique involves a single droplet suspended on the tip of a glass filament, where changes in droplet diameter, mass, and temperature are measured during drying. SDD …

Biodegradable Cellulose Films As Alternatives To Plastics, Cecilia Wambui Wanjuu

Electronic Theses and Dissertations

Plastics are versatile and have desirable packaging characteristics such as flexibility, durability, and affordability. The production of plastics has increased over the years resulting in concerns about their single-usage and disposal. Since plastics are nonbiodegradable, they have been associated with detrimental health impacts due to the leaching chemicals from the landfills and their accumulation in the natural and marine environment. Cellulose obtained from agricultural residues is a viable substitute because of its low density, biocompatibility, biodegradability, low toxicity, and a strong and stiff structure. However, the extraction of cellulose has been less exploited because of its insolubility in water and …

Enhanced Beta (Β) Glucan Beverages – Evaluation Of Satiety, Nutrition, And Shelf Stability, Beatrice Serwaa Manu

Electronic Theses and Dissertations

Oats and barley are unique cereals owing to their nutritional and health benefits. Soluble dietary fiber components, especially β-glucan found in both grains, have been associated with the reduction of cholesterol, normalization of blood sugar levels and suppression of hunger. These nutritional and therapeutic attributes are ideal for production of novel and more diversified food products from these cereals. β-glucan, however, imparts high viscosity in food systems particularly in high moisture foods, thus impairing their sensory characteristics. Reduced viscosity oat-barley beverages, using partial enzyme and acid hydrolysis, may fill a void in the market segment and yet serve as effective …

The Parmesan Cheese Model System: Alleviation Of Browning Defect In Parmesan Cheese, Megan Huegli Aubrey

Electronic Theses and Dissertations

In cold temperature storage, Parmesan cheese can develop an undesirable browning defect. Certain pyrazine compounds converted from methylglyoxal have been identified and associated with the brown pigmentations in Parmesan cheese samples. This study focused on creating a cheese model system to study variables that caused browning and variables that helped reduce or alleviate browning. The cheese making steps for the cheese model system were monitored by measuring pH and TA and the final composition for % fat, % moisture, % salt and pH. Additionally, the cooling curve was studied to ensure all wheels of cheese made were cooled similarly. Cheese …

Understanding The Effect Of Single- And Twin-Screw Extrusion Processing Parameters On Physical And Physico-Chemical Properties Of Sprouted Quinoa And Sprouted Proso Millets, Gabriela John Swamy

Electronic Theses and Dissertations

According to Mordor Intelligence Research, the new compositional research and moisture content extrusion process are helping the growth of the plant protein market. The demand for plant proteins is growing at a fast rate, owing to change in lifestyle, lack of balanced dietary intake, and improved research and development in order to develop new kinds of plant-protein enriched products. It is necessary to identify the right plant protein sources and choose the right processing methodology to create highly digestible foods which can be consumed by infants and elderly as well. In addition, it is important to support local farmers and …

A Natural Antimicrobial From Bacillus Subtilis As A Biosanitizer For Resilient Membrane Biofilms, Pratishtha Verma

Electronic Theses and Dissertations

The microbial attachment and colonization on separation membranes lead to biofilm formation. Some selective isolates within the biofilm constitutive microflora acquire resistance and emerge predominant over prolonged use of the membrane. Thus, proving the cleaning and sanitization protocols to be ineffective in adequately removing resilient biofilms. This subsequently leads to selecting microbial resistance within the constitutive microflora to almost all antimicrobial treatments and hence, creates a need to develop novel alternative strategies to control biofilm formation on membrane surfaces. The first research project under this study was designed to understand the microbial interactions and emergence of predominance within biofilm constitutive …

Applications Of Hydrodynamic Cavitation In Dairy Manufacturing: Process Development And Standardization, Jae Young Sim

Electronic Theses and Dissertations

The phenomenon of hydrodynamic cavitation involves the formation, growth, and subsequent collapse of bubbles when a given liquid experienced a reduction of pressure below its vapor pressure. The presence of cavitation limits the performance and the safe operation of many machinery and pumps. However, innovation in the design of the hydrodynamic cavitation devices has offered promising applications in the food and dairy industry. Upon collapse of the cavities, the fluid experiences significant mechanical effects (shear and turbulence) as well as instantaneously elevation of the fluid temperature. All these effects can be put to work for mixing, dispersion, particle size reduction, …

Valorization Studies On Ice-Cream Wastewater And Whey Permeate, Maryam Enteshari

Electronic Theses and Dissertations

Ever growing demand for dairy products in many countries has led to advancements in the manufacture of such products. Nowadays, revolutionary trends for high-protein dairy foods and drinks products have brought about new challenges from processing requirements and manufacturing aspects. Using different membrane processing has enabled dairy manufacturers to produce different fraction of milk proteins such as micellar caseins, ultra-filtered (UF) milk proteins, whey proteins concentrate (WPC), and micellar casein concentrate (MCC) to meet the nutritional needs with variety of milk product options. However, the installation of new processing lines and establishing further manufacturing steps requires more consumption of water …

Application Of Nanofiltration To Delactosed Permeate To Produce Food Grade Retentate And Permeate Streams, Lee Alexander

Electronic Theses and Dissertations

Delactosed permeate (DLP), commonly referred to as mother liquor, is a plentiful byproduct in the dairy industry. It is a direct byproduct of edible lactose manufacture produced in cheese and dairy ingredient facilities. Despite being rich in lactose and minerals, DLP is most commonly relegated to an animal feed product due to its high ash content, it inhibits and disallows crystallization of any remaining lactose. Delactosed permeate showed many inconsistencies from supplier to supplier and within lots from the same supplier in the eight DLP samples obtained from four separate mozzarella and cheddar manufacturing facilities. Nanofiltration (NF) opens potential food …

Biodegradable Biomaterials As Suitable Alternatives To Water Treatment Technologies, Most Farzana Yesmin

Electronic Theses and Dissertations

Nitrates and phosphates are essential nutrients for plants growth. Their excess presence in water, however, could cause eutrophication affecting the water quality and altering the aquatic ecosystem. Algal blooms and the presence of toxins such as microcystin in freshwater bodies are hazardous to humans, animals, and wildlife. Conventional technologies such as ion exchange, distillation, reverse osmosis, and bioreactors aid immensely to remove nutrients; however, they are expensive. Furthermore, building new nitrate and phosphate treatment units, maintenance and post-disposal are costly too. In this regard, there exists an unmet need for alternative processes that are renewable and cost-effective to treat contaminated …

Development Of Methods To Improve Lactose Recovery From Permeate And Drying Characteristics Of Greek Acid Whey, Venkateswarlu Sunkesula

Electronic Theses and Dissertations

Growth of higher protein dairy products and ingredients such as cheese, Greek yogurt, whey protein concentrates, and milk protein concentrates is limited by the amount of co-product generated and the ability to process them into value added ingredients. Finding value for all the co-products will help dairy industry to meet the growing demand for dairy protein products and ingredients. Commercial scale evaluation of new technologies for improving lactose crystallization and drying ability of Greek yogurt acid whey will help dairy industry to better utilize different dairy co-products. Commercially, lactose is manufactured from concentrated permeate by cooling and separating α-lactose monohydrate …

Effect Of Soy Lecithin Concentration On Formulating Dairy Emulsions Through Ultrasound Treatment, Collette Kernyuy Nyuydze

Electronic Theses and Dissertations

The ability of high intensity ultrasound to produce stable emulsions without the addition of surfactant was evaluated in a dairy-based formulation. The formulation consisted of protein (4.33 ± 0.05%, whey protein concentrates (WPC80), carbohydrates (21.52 ± 0.75%, sucrose and maltodextrin), oil (2.90 ± 0.05%, soybean oil), and surfactant (0-.05%). Pre-emulsions formulated with either 0, 0.025, and 0.05% of soy lecithin were treated for 5 min at an acoustic intensity of either 42.58 ± 2.98, 56.83 ± 3.01, or 70.48 ± 2.97 W cm^-2. The stability of the emulsions was evaluated through particle size, dynamic rheology, gel electrophoresis, and …

Developing And Evaluating Novel Methods To Estimate Bread Baking Quality Of Winter And Spring Wheat Cultivars, Bipin Rajpurohit

Electronic Theses and Dissertations

Bread loaf volume is a significant economic factor in the baking industry. Numerous flour and dough quality tests exist in estimating the functional traits of wheat. However, none of these tests accurately or fully predict bread loaf volume. The ultimate reliable method to determine the baking potential of wheat flours is a standard baking experiment which is time-consuming and effort-intensive. Therefore, there is a need to develop empirical methods to predict the baking potential of wheat flours that use small sample sizes and yet, are economical to implement in large throughput wheat breeding programs. A Vacuum Dough Expansion System (VDES) …

Is Vegan Confectionary Sold In The United Kingdom Safe For Milk Allergy Sufferers?, Faye Harrison

Electronic Theses and Dissertations

Background
Milk allergy is the most common childhood allergy. Reading food labels is important to prevent an allergic reaction. By United Kingdom (UK) law, milk needs to be listed on the food label if it used as an ingredient. Products can be called ‘free from’ milk if manufacturers have undergone rigorous process and testing to ensure it is not contaminated with milk. Precautionary Allergen Labelling (PAL) like ‘may contain milk’ statements are unregulated and can be used at manufacturer’s discretion. Similarly, ‘Vegan’ products are not regulated by law and appear to be on the increase. Objective
The study aimed to …