Food Science Commons^™

Identification Of Covalent Catechin Adducts Of Enoyl-Acp Reductase (Fabi) From E. Coli Using Mass Spectrometry, Francisco G. Atwi, P. M. Joyner, Rustin Ghidari

Seaver College Research And Scholarly Achievement Symposium

Enoyl-ACP reductase (FabI), an enzyme which is inhibited by catechin, is essential for lipid biosynthesis in bacteria (E. coli). Another FabI inhibitor, triclosan, has strong antibacterial effects,1 but overuse can be detrimental to the environment. Flavonoids, a class of dietary compounds, are known to have potent inhibitory effects on FabI and other kinases.2,3,4 Adducts form as a result of the biochemical reaction between flavonoids and cysteine, a modification which can be verified by m/z shifts on the mass spectra.5 Samples of E. coli protein with overexpressed FabI are utilized: the wild type with ordinary primary structure, and mutant type lacking …

Spilling The Tea: Effects Of Uv Disinfection On Bioactive Compounds In South African Rooibos Tea, Sora Ghanem, Leah Ankiah, Yusra Ahmed

Student Scholar Symposium

This study investigated the effects of ultraviolet (UV) light disinfection on key bioactive flavonoid compounds in rooibos tea (Aspalathus linearis). There is an interest in non-thermal food preservation technologies, and UV treatment offers potential advantages for beverage processing. However, concerns exist regarding possible degradation of health-promoting compounds during treatment. Rooibos tea samples were subjected to five UV exposure intensities (0, 25, 50, 75, and 100 mJ/cm²), and concentrations of four major flavonoids (aspalathin, orientin, vitexin, and rutin) were measured using high performance liquid chromatography (HPLC). Surprisingly, most flavonoids showed stability or slight concentration increases at higher UV doses. Aspalathin concentrations …

The Effects Of Added Xanthan Gum On The Acceptability Of Gluten-Free Shortcake, Samuel Garrett, Seth Beach, Maiya Zepeda

Student Scholar Symposium

The Effects of Added Xanthan Gum on the Acceptability of Gluten-Free Shortcake

Introduction: The incidence of celiac disease and gluten sensitivity has increased, driving demand for gluten-free (GF) baked goods. However, replicating the texture and structure provided by gluten remains a challenge. Xanthan gum, a common additive in GF baking, may improve texture and overall product acceptability. This study evaluates whether adding xanthan gum to a homemade GF flour blend improves the quality of GF shortcake.

Methods: A control shortcake made with all-purpose flour was compared to three GF versions: 1) commercial GF flour, 2) homemade GF flour blend (white …

Effects Of Plant Based Egg Replacers On Flavor And Sensory Characteristics Of Banana Bread, Daniela Mason, Sarah Harris, Anniston Drummonds

Student Scholar Symposium

This abstract assesses the differences in the characteristics of baked goods using alternative ingredients, and informs about the benefits of opting for natural, whole-foods when cooking.

Dietary Supplementation In Lambs: Evaluating The Effects Of Depth Charge On Meat Composition, Alianna Koesel

Student Scholar Symposium

Often, animals destined for consumption are fed supplements to help speed up or slow down their growth rate, enhance aesthetics, or standardize the product. Herein, we examined the supplement Depth Charge and its effects on the fat and protein content in lambs of the same age and lineage. Depth Charge increases fiber consumption to add spring of rib or an outward rib cage curvature to an animal's appearance while restricting feed consumption. Since the supplement targets the rib-loin area, we chose to analyze loin chop, loin roast, and hamburger cuts from each lamb and conducted experiments to determine how each …

International Conference On Food Science, Nutrition And Agriculture, University For Business And Technology (Ubt) In Kosovo

UBT International Conference

UBT Annual International Conference is the 14th international interdisciplinary peer reviewed conference which publishes works of the scientists as well as practitioners in the area where UBT is active in Education, Research and Development. The UBT aims to implement an integrated strategy to establish itself as an internationally competitive, research-intensive university, committed to the transfer of knowledge and the provision of a world-class education to the most talented students from all background. The main perspective of the conference is to connect the scientists and practitioners from different disciplines in the same place and make them be aware of the recent …

Encapsulation Of Lactobacillus Reuteri Dsm 17938 In W/O/W Emulsion: Influence Of Oil Type On Viability And Oxidative Stability, Nora Alantali

Thesis/ Dissertation Defenses

Probiotics, known for its wide range of health benefits, have been gaining recognition on its effect on the gut-brain axis. This axis, operated via various pathways, can be modulated by the type and functions of probiotics found in the gut microflora. Lactobacillus are probiotics commonly found residing in the gut and have been extensively used in food for its health benefits. However, probiotics face several stress factors before reaching the gut which hinders it from being functional. The main objective of this thesis is to construct a stable double-emulsion-based delivery system for the probiotic, which will act as a barrier …

Cutting Waste In Tupper's Restaurant, Logan Salvator, Christien Merritt, Lily Amaral, Erik Dukes

Earth Day Symposium on Climate and Sustainablity

No abstract provided.

Utah's Farm To Fork Landscape: Stakeholders' Perspectives On Root Causes And Potential Solutions, Utsav Bhandari

Student Research Symposium

• Farm to Fork encourages direct connection between producers and consumers reducing the intermediaries (i.e., schools, pre-schools, daycare centers, etc.)
• Empowers local producers, boosts the local economy, enhances physical and mental well-being, and promotes self-sufficiency
• Utah's Farm to Fork Task Force was formed in 2015

The Spice (Sustainable, Physics-Inspired Culinary Education) Lab – A Digestible Few-Nexus Educational Platform, Carla Ramsdell

National Collaborative for Research on Food, Energy, and Water Education (NC-FEW)

The SPICE (Sustainable, Physics-Inspired Culinary Education) Lab is a unique educational platform that enables participants from a wide disciplinary background to engage and become literate in the unique connections between food, energy and water. This small but mighty space allows for outreach education in many formats, including formal college courses, university-centered hands-on activities and public outreach.

The work performed in this space fills a unique need in the FEW-Nexus education opportunities because it is adaptable to many learners and learning opportunities and its focus on kitchen science makes these concepts approachable which can later be expanded to understand other critical …

Effects Of A Commercial Jerky Cure And Seasoning And A New Spice Mixture On The Weight Loss And Water Activity Of Jerky Prepared From Deboned Asian Carp Meat, Kayla West, Changzheng Wang

Posters-at-the-Capitol

Effects of a commercial jerky cure and seasoning and a new spice mixture on the weight loss and water activity of jerky prepared from deboned Asian carp meat.

Kayla West, Olusoji Ayoola and Changzheng Wang

College of Agriculture, Health Science and Natural Resources, Kentucky State University, Frankfort, KY 40601

Preparing jerky from deboned Asian carp meat has the potential to expand the market for Asian carp meat. The objective of this experiment was to determine the effect of a commercial cure and seasoning mix and a new spice mixture on the weight loss and water activity of jerky prepared from …

Addition Of Sucrose Improved Moisture Retention In Jerky Prepared From Deboned Asian Carp Meat, Rhiana Lee, Changzheng Wang

Posters-at-the-Capitol

Addition of Sucrose Improved Moisture Retention in Jerky Prepared from Deboned Asian Carp Meat.

Rhiana Lee*, Olusoji Ayoola, Changzheng Wang

College of Agriculture, Health Science and Natural Resources, Kentucky State University, Frankfort, KY 40601

Deboned Asian carp meat can be used to make a jerky product to increase its marketability. The objective of this study was to determine the effect of sucrose addition on the drying rate and the water activity of the final product. Asian carp harvested from Lake Barkley was deboned through a drum with 3 mm orifice by Two Rivers Fishery. The deboned meat was divided into …

Annotation Of Hypothetical Genes In Lactococcus Lactis Ssp. Il403, Jennifer A. Tangires

Student Scholar Showcase

The human gastrointestinal tract (GIT) harnesses various microbial organisms involved in almost all processes of physiological homeostasis, among these are lactic acid bacteria (LAB). These bacteria, almost all of which belong to the order Lactobacillales, are able to produce lactic acid, and play an important role in food preservation because they produce bacteriocins. Bacteriocins are antimicrobial proteins that are used to fight off related bacteria in their environment that are competing for the same resources. This study focuses on a specific LAB strain, Lactococcus lactis ssp. IL1403 where 21.9% of its predicted genes have not yet been assigned a function. …

Social And Economic Impacts Of Snac, Sara Marshall, Carson Johnson

Student Research Symposium

Food security is a common concern among college students.¹ Compared to 10% of U.S. households experiencing food insecurity², many college campuses report food insecurity prevalence about four times the national average.³ Approximately 39% of Utah's higher education student's face food insecurity.⁴ The stability of food for an individual can greatly impact different aspects of life including social and economic factors, such as social relationships.⁵

Online Class-Incremental Learning For Real-World Food Image Classification, Siddeshwar Raghavan, Jiangpeng He, Fengqing Zhu

Graduate Industrial Research Symposium

Food image classification is essential for monitoring health and tracking dietary in image-based dietary assessment methods. However, conventional systems often rely on static datasets with fixed classes and uniform distribution. In contrast, real-world food consumption patterns, shaped by cultural, economic, and personal influences, involve dynamic and evolving data. Thus, it requires the classification system to cope with continuously evolving data. Online Class Incremental Learning (OCIL) addresses the challenge of learning continuously from a single-pass data stream while adapting to the new knowledge and reducing catastrophic forgetting. Experience Replay (ER) based OCIL methods store a small portion of previous data and …

Mushrooom Production Without Solid Substrates, Alexander Baena, Marshall Porterfield

Graduate Industrial Research Symposium

Novel biotechnological approaches are needed to enhance renewable food production and waste recycling capabilities in resource-constrained environments. Edible mushrooms possess nutritious profiles and represent emerging opportunities to develop circular bioproduction by transforming waste organic materials into food and high-value products. However, traditional mushroom cultivation methods utilizing solid substrates have technical limitations like 1) uneven nutrient diffusion, 2) constant sterilization needs, 3) numerous intermediate steps that are energy and time-demanding, and 4) waste production from bags and jars. This work introduces an innovative hydroponic fungal cultivation system called Mycoponics™ using bioengineered ceramic materials. This liquid-nutrient-based technique optimizes fungal metabolism and facilitates …

Characterization Of The Probiotic Properties Of Yeast Strains Isolated From Different Food Sources And Unraveling The Potential Nutritional Benefits Of Fermented Date Palm Pomace With Selected Probiotic Candidates: Untargeted Metabolomics And Carbohydrate Metabolites Of In Vitro Digested Fraction, Nadia Al Kalbani

Thesis/ Dissertation Defenses

Utilizing fermentation with probiotics offers a promising opportunity to leverage agricultural by-products, such as date palm pomace (DPP), in order to drive forward sustainable food production endeavors. This dissertation aimed to (1) isolate yeast from fermented food products as well as to characterize their probiotic properties; (2) investigate the physiochemical properties of fermented DPP by selected yeast isolates; (3) evaluate the health benefits of non-fermented and fermented DPP samples both pre and post-digestion (bioaccessible portions); and (4) analyze the untargeted metabolites and carbohydrates metabolites in the bioaccessible portions. The yeast isolates showed remarkable survivability in acidic environment while bile salt …

Valorisation Of Underutilised Dairy Waste Residues: Production Of Lactic Acid Through Microbial Fermentation, Chatan Rai Surana

ORBioM (Open Research BioSciences Meeting)

Annually, approximately 190 million tonnes of liquid waste or co-products is generated by the dairy sector across the globe. These waste streams are nutrient-rich and currently underutilised which gives scope to transform them through microbial fermentation to produce economically valuable products and reduce their negative environmental impact. Such an approach can contribute to the circular bioeconomy by making food production systems more sustainable.

In this study, whey from acid casein hydrolysis (acid whey) and salty whey from Cheddar cheese manufacture were evaluated as feedstocks for production of lactic acid. A total of 466 lactic acid bacteria strains were screened on …

Growth Of Food-Borne Pathogens Listeria And Salmonella And Spore-Forming Paenibacillus And Bacillus In Commercial Plant-Based Milk Alternatives, Klaudia Bartula

ORBioM (Open Research BioSciences Meeting)

An increase in vegan diet preference, lactose intolerance, calorie concern and environmental awareness has led to a rise in the popularity of plant-based alternatives to bovine milk. However, there are still gaps in understanding how known bacterial food contaminants behave in plant-based beverages. The present study is the first to compare the growth of food-pathogens Listeria monocytogenes and Salmonella enterica, food spoilage Bacillus subtilis and an industrial milk product isolate, spore-forming Paenibacillus in commercially available ultrahigh temperature processed bovine milk and plant-based milk alternatives (coconut, almond, cashew). Beverage samples were inoculated with a strain cocktail or individual strains of either …

Genomic Diversity And Carbohydrate Utilisation In Human-Associated Bifidobacterial Isolates, Ortensia Catalano Gonzaga

ORBioM (Open Research BioSciences Meeting)

Bifidobacteria are beneficial commensals of the human gastrointestinal tract and their presence in the gut has been associated with positive health effects on the host. They account for a vast proportion of the infant gut microbiota, when the infant is fed on a milk-based diet, with their number progressively decreasing in adult and elderly. The gut microbiota and associated metabolic activities significantly impact on human health by promoting appropriate development of the infant immune system and contributing to the maintenance of the intestinal homeostasis. In recent years it has become clear that microbial colonization of the gut immediately following birth …

Investigating The Effect Of Agronomic Factors On Microbiome Of Horticulture Produce, Maryada Bohra

ORBioM (Open Research BioSciences Meeting)

The ranged microbiome in fruits and vegetables contributes substantially to the health of vegetation which, in effect, benefits human health. These microorganisms undertake an extensive variety of responsibilities including flavour creation, ripening and health preservation via the production of second-generation metabolites. There is limited information however on the influence of agronomic practices such as crop ripening stage at harvest, storage, packing material and how they impact the microbiome of the crop itself. The overall role of the crop microbiome in gut health is also not fully clear.

The Meta-Hort project will examine the effects of premature harvesting along with tray …

Piperine Encourages Apoptosis In Human Cervical Adenocarcinoma Cells Through Ros Generation, Dna Fragmentation, Caspase-3 Activation And Cell Cycle Arrest, Asif Jafri, Juhi Rais, Sudhir Kumar, Md Arshad

Research Symposium

Background: Cancer is one of the most common destructive diseases and the second leading cause of death in humans. Among cancer, cervical cancer is the second most common malignancy among women globally. Thus, there is a continuous need to search for chemotherapeutic chemicals or naturally occurring drugs to resolve this global health problem. Piperine (1-piperoylpeperdine) is present in the fruits of black pepper (Piper nigrum Linn.) and long pepper (Piper longum Linn.). It possesses several pharmacological properties and in the present study we have evaluated its anti-cancer potential on human cervical adenocarcinoma (HeLa) cells.

Methods: The anti-proliferative effect …

Effects Of Folding On Laminated Dough, Shelby Thorpe, Sarah Moore, Heather Burr, Colton Coombs

Student Research Symposium

The purpose of this experiment is to determine the effect on volume, flakiness, and air cell size and amount in basic croissants when the dough is folded less than and more than what’s currently considered standard. The process of dough lamination, or the creation of alternating layers of dough and fat, is a technique used in various pastries. The layer of fat, often butter or margarine, creates an impenetrable barrier to the steam, or water vapor, produced by surrounding dough layers. This facilitates lift within the pastry and while many types don’t contain yeast, lamination becomes crucial to the finalized …

How Does Protein Content Of Flour Affect Sourdough Bread?, Julie Eggett, Callie Goble, Whitney Nelson

Student Research Symposium

The goal of this experiment was to evaluate if the micro-differences in protein content of bread flour made a difference in volume, air cell size, appearance, texture and flavor of sourdough bread. The flour used in this experiment included Bob’s Red Mill Artisan Bread Flour, Big J Mill Golden Loaf Bread Flour, Gold Medal Bread Flour. The protein contents were 13%, 12.7%, and 10.5%, respectively. The bread was baked using a standard recipe with only the brand of bread flour varying from sample to sample. The samples were then objectively and subjectively measured. Volume of bread samples of equal weight …

Assessing How Various Cooking Methods Influence Several Physical Qualities Of Chicken Breasts, Matthew Hulse, Jinjer Smith, Sami Allen, Melody Loutzenhiser

Student Research Symposium

Juiciness and tenderness are two of the characteristics which define meat quality and acceptability for a consumer. The purpose of this experiment is to determine the effect on moisture loss, tenderness, chewability, taste, aroma, color, and texture on chicken breast when cooked using different methods such as: sous-vide (water bath), baking, air-frying, and pan-frying. Killing harmful organisms by cooking is necessary for meat, and these different methods result in different moisture retention and texture of the product. The intention of this experiment is to equip consumers with the information they need to choose which cooking method best aligns with their …

Nucleic Acid Detection Of Live Pathogens On Contaminated Foods, Simerdeep Kaur, Mohit Verma

Graduate Industrial Research Symposium

The goal is to develop a point-of-care biosensor for the detection of live pathogens contaminating beef products. Biosensing of live pathogens is based on isothermal amplification of nucleic acid on a paper-based device. A colorimetric dye is employed as an indicator of the amplification product for visual result. The assay incorporates a compound Propidium monoazide (PMA) that makes the DNA from dead cells inaccessible for amplification. This approach is especially applicable for pathogens that can enter a viable but non-culturable state (VBNC).

Incorporating Culinary Medicine Into A First Year Science Course, Elizabeth Merz, Sarah Bultje, Luke Witvliet, Amy Wilstermann, Kumar Sinniah

Summer Research

• Culinary medicine uses an evidence-based approach to translate nutrition research into practical use in order to bring medicine and cooking together 1
• Medical schools are bringing in culinary medicine programs so that prehealth students can relate to their patients in the clinical setting when sharing necessary dietary changes
• Obesity is one of the leading risk factors for early death – From 1990 to 2017, globally, deaths due to obesity has increased by 78%2
• By introducing culinary medicine at the undergraduate level into a first year course, we hope to track the students in the course throughout their four years at …

Growth Of Foodborne Pathogens Listeria And Salmonella And Spore-Forming Paenibacillus In Commercial Plant-Based Milk Alternatives, Klaudia Bartula

ORBioM (Open Research BioSciences Meeting)

An increase in vegan diet preference, lactose intolerance, calorie concern and environmental awareness has led to a rise in the popularity of plant-based alternatives to bovine milk. Non-dairy products are a fast-growing food industry sector; however, there are still gaps in understanding how the known bacterial food contaminants behave in plant-based beverages. The present study is the first to compare the growth of food-pathogens Listeria monocytogenes and Salmonella enterica and an industrial milk product isolate, spore-forming Paenibacillus, in commercially available ultrahigh temperature processed (UHT) bovine milk and plant-based milk alternatives (coconut, almond, cashew). Beverage samples were inoculated with a strain …

Tunable Diode Laser Absorption Spectroscopy As An Alternative Method For Non-Invasive Sterility Detection In Ready To Feed Infant Milk Products, Peter Myintzaw

ORBioM (Open Research BioSciences Meeting)

Background: The potential application of rapid, non-destructive, and user-friendly TDLAS technology to detect contamination in commercially sterile dairy beverages where visual inspection is not possible was investigated for the first time. The TDLAS equipment uses laser light to monitor carbon dioxide changes due to microbial growth in the container headspace which has the advantage of being rapid and non-destructive. This study aimed to provide detailed scientific evidence for the application of TDLAS technology as a method to determine product sterility in real food products.

Methods: TDLAS growth detection of Bacillus fengqiuensis, Candida albicans, Lactococcus lactis, Microbacterium …

Application Of Fructans-Degrading Lachancea Fermentati Fst5.1 As An Alternative To Baker’S Yeast In The Production Of A Low-Fodmap Whole Wheat Bread., Małgorzata Borowska

ORBioM (Open Research BioSciences Meeting)

FODMAPs are a group of poorly absorbed dietary carbohydrates comprised of easily fermentable oligo-, di-, monosaccharides and polyols. When consumed, they can exert gastrointestinal symptoms of pain, flatulence, or an irregular bowel movement in individuals with irritable bowel syndrome. Whole wheat bread is an excellent source of proteins, vitamins, polyphenols, and other nutrients, but its consumption is restricted in a low-FODMAP diet due to high fructans content. Although alternatives exist, these are primarily gluten-free, often inferior in terms of quality, nutritional profile, and consumer acceptance. Bioprocessing using microbial fermentation has a proven capacity to reduce FODMAPs in cereal products, but …