Food Science Commons^™

The Effect Of Baking Temperature On The Bitter Taste Of Cocoa Beans, Liu Zhe, Liu Zhi-Hua, Wang Ya-Ming, Zhang Feng-Mei

Food and Machinery

In this experiment, the bitter taste substances of cocoa beans at different baking temperatures were separated, and then analyzed. Based on the concept of sensory evaluation and relative flavor activity value, the main components involved in the formation of bitter taste of cocoa beans were screened out. The change rule of volatile substances of cocoa beans during baking was compared with the technology of pyrolysis GC-MS. The results showed that: ① there were 55 volatile components in the bitter and astringent flavor of cocoa bean extract, including 7 alcohols, 5 acids, 9 esters, 8 aldehydes, 6 ketones and 2 alkenes; …

Study On The Changes Of Dough Gluten Protein Structure During Kneading, Meng Lian, Zhou Hui-Ming, Zhu Ke-Xue, Guo Xiao-Na

Food and Machinery

This experiment investigated the changes of the gluten protein structure of the dough during manual kneading. Results: At the first 2 minutes of kneading, the free sulfhydryl group in the dough was decreased by 10.69%, the disulfide bond was increased by 4.48%, and then was slowly increased or decreased; the hydrogen bonds was increased significantly (P＜0.05), and the hydrophobic force was decreased significantly (P＜0.05); the random coil in the secondary structure had an initial sharp drop of 56.52%, and the β-sheet had an initial increase of 32.34%, followed by a small increase or decrease, and the α-helix and β-turn have …

Online Detection Of Soluble Solid Content In Navel Orange Based On Visible/Near Infrared Spectroscopy And Variable Selection, Jiang Shui-Quan, Sun Tong

Food and Machinery

Soluble solids content (SSC) is the main internal quality index of navel orange, in order to detect the SSC of navel orange by the combination of visible/near infrared spectroscopy and variable selection method, 141 samples of calibration set and 47 samples of prediction set were used. The transportation speed of navel orange was 0.3 m/s. The visible/near infrared spectra of navel orange samples were collected online by a USB4000 micro spectrometer. Firstly, uninformative variable elimination (UVE) and genetic algorithm (GA) were used to prescreen the wavelength variables in the wavelength range of 650~950 nm, then competitive adaptive weighted sampling (CARS) …

Effect Of Ultra High Pressure Treatment On The Quality Of Passion Fruit-Pitaya Compound Beverage And Optimization Of Sterilization Process, Tang Mei-Ling, Duan Wei-Wen, Duan Zhen-Hua, Tang Xiao-Xian

Food and Machinery

The non-sterile compound beverage was used as the control. By setting different combinations of low and high pressure, holding time, low-pressure time ratio, and synergistic temperature, the single-factor and orthogonal experiments were used to perform ultra-high-pressure sterilization on the passion fruit-pitaya compound beverage. Determined the changes of the total number of colonies, mold and yeast, pH, soluble solids, stability coefficient and color difference △E, and other indicators, and studied the effects on the quality of the compound beverage and determine the optimal ultra-high pressure sterilization process conditions. Results, after the combination of low and high pressure of 200 MPa/550 MPa, …

Effect Of Cross-Linked Starch On The Stability Of Sweet Potato Turbid Juice Beverage, Zhang Jia-Yan, Xiong Jian-Wen, Cui Na, Chen Zheng-Pei

Food and Machinery

In order to investigate the effect of cross-linked starch on the stability of starchy turbid juice beverage, cross-linked starch which prepared by using different concentrations of cross-linking agent (6%, 8%, 10%, 12%, 14%) were applied to sweet potato juice beverages, and the turbidity, rheological properties, stability, zeta potential and centrifugal precipitation rate of the sweet potato juice beverage were determined. The results showed that the turbidity of the turbid juice beverage increased with the increasing of the degree of cross-linking, but the degree of turbidity decreased within 30 days. The pseudoplasticity, viscosity, viscoelasticity, gel strength and the absolute value of …

Food Matrix And The Microbiome: Considerations For Preclinical Chronic Disease Studies, Robert E. Ward, Abby D. Benninghoff, Korry J. Hintze

Nutrition, Dietetics, and Food Sciences Faculty Publications

Animal models of chronic disease are continuously being refined and have evolved with the goal of increasing the translation of results to human populations. Examples of this progress include transgenic models and germ-free animals conventionalized with human microbiota. The gut microbiome is involved in the etiology of several chronic diseases. Therefore, consideration of the experimental conditions that may affect the gut microbiome in preclinical disease is very important. Of note, diet plays a large role in shaping the gut microbiome and can be a source of variation between animal models and human populations. Traditionally, nutrition researchers have focused on manipulating …

Exploring Attitudes And Reactions To Unfamiliar Food Pairings: An Examination Of The Underlying Motivations And The Impact Of Culinary Education, Mark Traynor, Andrew Moreo, Lisa Cain, Roisin Burke, Catherine Barry-Ryan

Articles

A mixed-methodology study was conducted to better understand consumer attitudes and behaviors toward novel food pairings and the impact of culinary education. Focus groups were conducted to investigate the underlying motivational factors to the reactions and behaviors toward unfamiliar foods. The second phase of the study consisted of sensory evaluation by two separate cohorts, panelists with and without culinary education, of food products created through the novel pairings of foods. Panelists with culinary education expressed a greater overall liking for the animal-based pairing. Sensory-Affective and Ideational factors appeared to be underlying motivational factors of these hedonic reactions.

Ferulic Acid Incorporated Active Films Based On Poly(Lactide) /Poly(Butylene Adipate-Co-Terephthalate) Blend For Food Packaging, Shubham Sharma, Amit Jaiswal, Brendan Duffy, Swarna Jaiswal

Articles

Active natural antibacterial blend of poly(lactide) - poly(butylene adipate-co-terephthalate) (PLA-PBAT) incorporated with ferulic acid was formed by solvent casting method. The influences of FA on the structural, colour, optical, thermostability and antibacterial efficiency of PLA-PBAT blend films were studied. On the incorporation of the FA, the thickness of the film was increased by 1.5–10 %. The tensile strength (TS) of the FA incorporated blend film increased to a value of 10.78 MPa at 10 wt% as compared to the control film which has 5.42 MPa. The temperature of degradation of the film increases as the FA content increases in the …

Pcr Cloning Combined With Dna Barcoding Enables Partial Identification Of Fish Species In A Mixed-Species Product, Anthony J. Silva, Michael D. Kawalek, Donna M. Williams-Hill, Rosalee S. Hellberg

Food Science Faculty Articles and Research

DNA barcoding is a valuable tool for regulatory identification of fish species; however, it does not perform well when multiple species are present within the same food product. Therefore, the objective of this study was to examine the use of PCR cloning to identify fish in a mixed-species product that cannot be identified with standard DNA barcoding. A total of 15 fish ball mixtures were prepared with known amounts of Nile tilapia (Oreochromis niloticus), Pacific cod (Gadus macrocephalus), and walleye pollock (Gadus chalcogrammus). Three subsamples from each fish ball underwent DNA extraction, full DNA barcoding (655 bp), and mini-barcoding (226 …

A New Model To Help Prevent Foodborne Disease, Sergio Alvarez

Rosen Research Review

Shellfish, such as oysters, are a well-known source of foodborne diseases. A bacterium called Vibrio vulnificus, commonly found in shellfish, can cause particularly severe illness. Unfortunately, regulations aimed at improving food safety also have the potential to damage the fragile economic status of small coastal communities that depend on oyster harvesting. Rosen College of Hospitality Management's Dr. Sergio Alvarez has led the development of a new bioeconomic model that has the potential to help improve food safety while minimizing economic harm.

Determinations Of The Peroxidative Susceptibilities Of Cod Liver Oils By A Newly-Developed 1h Nmr-Based Method: Resistance Of An Antioxidant-Fortified Product Isolated From Pre-Fermented Sources, B. C. Percival, R. Zbasnik, V. Schlegel, M. Edgar, J. Zhang, M. Grootveld

Department of Food Science and Technology: Faculty Publications

Objective: To explore the molecular composition and antioxidant status of four natural (unrefined) cod liver oil (CLO) products, three of which (Products 1–3) were non-fermented, whilst one (Product 4) was isolated from pre-fermented cod livers, and hence was naturally antioxidant-fortified. Potential antioxidants and aldehyde-scavenging agents were determined by recommended and/or 1H NMR methods; peroxyl radical-specific oxygen radical absorbance capacity (ORAC) values were measured fluorimetrically. The activities of such antioxidants were also investigated by assessing the susceptibilities/resistivities of these CLOs to thermo-oxidation by 1H NMR analysis, which monitored the time-dependent evolution of aldehydic lipid oxidation products at 180 °C.

Results: Product …

Prebiotic-Induced Anti-Tumor Immunity Attenuates Tumor Growth, Yan Li, Lisa Elmen, Igor Segota, Yibo Xian, Roberto Tinoco, Tinoco Feng, Yu Fujita, Rafael R. Segura Munoz, Robert J. Schmaltz, Linda M. Bradley, Amanda Ramer-Tait, Raphy Zarecki, Tao Long, Scott N. Peterson, Ze’Ev A. Ronai

Department of Food Science and Technology: Faculty Publications

Growing evidence supports the importance of gut microbiota in the control of tumor growth and response to therapy. Here, we select prebiotics that can enrich bacterial taxa that promote anti-tu- mor immunity. Addition of the prebiotics inulin or mucin to the diet of C57BL/6 mice induces anti-tu- mor immune responses and inhibition of BRAF mutant melanoma growth in a subcutaneously implanted syngeneic mouse model. Mucin fails to inhibit tumor growth in germ-free mice, indicating that the gut microbiota is required for the activation of the anti-tumor immune response. Inulin and mucin drive distinct changes in the microbiota, as inulin, but …

Growing Torula Yeast (Candida Utilis) For Food Grade Fatty Acids, Zachary Christman

Department of Agronomy and Horticulture: Dissertations, Theses, and Student Research

The focus of this article is the cultivation of a food grade yeast for the production of fatty acids without the restrictions of climate or growing season. Torula yeast (Candida utilis) was selected since it can grow on a wide variety of culture media and has over 60 years of use in the food industry. The fatty acid composition of C. utilis grown on two different media are presented in this article; the first example using completely synthetic media and another using distiller’s vinasse. Also, the effect of different culturing conditions on the percentage of various fatty …

Enhancing Produce Safety: State Estimation-Based Robust Adaptive Control Of A Produce Wash System, Vahid Azimi, Daniel Munther, Mojtaba Sharifi, Patricio A. Vela

Mathematics and Statistics Faculty Publications

The rapid introduction of fresh-cut produce into a produce wash system can dramatically decrease the free chlorine (FC) concentration level in the wash water, resulting in potential widespread cross-contamination throughout the entire wash system. To minimize such contamination, a sufficient level of FC must be maintained in the wash water. This paper presents a state estimation-based robust adaptive sliding mode (RASM) control strategy for the wash system to stabilize the FC concentration level during fresh-cut iceberg lettuce washing. This feedback control law for FC dosing is suggested to provide a sufficient FC injection rate (FCIR) to the wash system in …

Integration Of Sodium Hypochlorite Pretreatment With Co-Immobilized Microalgae/Bacteria Treatment Of Meat Processing Wastewater, Xinjuan Hu, Yulie Meneses, Ashraf Aly Hassan

Department of Food Science and Technology: Faculty Publications

Wastewater with 0.2, 0.4, 0.8, 1.0 mg/L free chlorine was biologically treated using co-immobilized microalgae/ bacteria. In contrast, non-pretreated wastewater was treated with beads (control) and blank beads (blank) under the same operating condition. Results showed that NaClO pretreatment removed 8–33% total nitrogen (TN), 31–45% true color and 0.7–2.5 log CFU/mL aerobic-bacteria. At the end of treatment, maximum algal biomass (2,027 dry weight mg/L) was achieved with 0.2 mg/L free chlorine. Bacterial growth in wastewater was decreased by NaClO pretreatment before reaching 7.2–7.7 log CFU/mL on the fifth day. Beads with microorganisms (control) removed 15% more chemical-oxygen-demand (COD), 16% more …

Strain Improvement Of Pleurotus Giganteus (Berk.) Karunarathna & K. D. Hyde Via Conventional Mating Techniques, Kwan Yun Ha

Student Works (2020-2029)

Recently, a commercial strain of Pleurotus giganteus (Berk.) Karunarathna & K.D. Hyde from China has been cultivated in Malaysia. Pleurotus giganteus was prone to insect infestation which led to heavy losses for farmers. The aim of this study was to generate new hybrids of P. giganteus that maybe resistant to pest and contamination. The commercial strain of P. giganteus from China (KLU-M 1227) and a wild strain from Malaysia (KLU-M 1391) were subjected to intraspecific breeding. Of the 56 combinations, 16 hybrids were obtained. All the 16 hybrids together with the parents were subjected to radial and linear growth study. …

Polyphenol-Rich Purple Corn Pericarp Extract Adversely Impacts Herbivore Growth And Development, Mandeep Tayal, Pavel Somavat, Isabella Rodriguez, Tina Thomas, Bradley O. Christoffersen, Rupesh R. Kariyat

School of Integrative Biological & Chemical Sciences (Formerly Dept. of Biology)

Plant secondary metabolites such as terpenes, phenolics, glycosides, and alkaloids play various functional roles including pigmentation, foliar and floral volatile synthesis, hormonal regulation, and direct and indirect defenses. Among these, phenolic compounds are commonly found in plants, but vary in the distribution of their specific compounds among plant families. Polyphenols, including anthocyanins and tannins, are widely distributed and have been well documented for their roles- primarily in plant pigmentation and also in plant defenses. However, commercialization of such compounds for use in insect pest management is severely hampered by expensive, inefficient, and time-consuming extraction protocols. Using a recently developed inexpensive …

Oyster Mushroom (Pleurotus Ostreatus) Stipe Peptides As In-Vitro Radical Scavenging, Ferrous Iron Chelating, & Ferric Reducing Antioxidant Compounds, Suraj Meharwade

Food Science (MS) Theses

Ferrous iron chelating, ABTS radical scavenging, and ferric reducing antioxidant activity of mushroom stipe peptides obtained using Protamex® and V8 protease has not been investigated. Additionally, the effects of peptides on protein carbonyl formation during myofibrillar oxidation is unknown. Oxidation of lysine, arginine, and proline in myofibrillar protein from red meat results in reduced meat quality owing to changes in water composition. Therefore, the objective of this study was to compare the antioxidant performance of <1 kDa and 1-3 kDa mushroom peptides obtained by Protamex®-V8 hydrolysis against mushroom hydrolysate, mushroom protein, and mushroom stipe for radical scavenging, ferrous chelating, and ferric reducing activity, as well as their effects on protein carbonyl formation within a protein oxidation system. <1 kDa peptides exhibited significantly higher (p < 0.05) in-vitro ferrous iron chelating activity and ABTS radical scavenging activity as compared to mushroom stipe and 1-3 kDa peptides. Whereas, 1-3 kDa peptides demonstrated significantly …

Formation Of Maillard Reaction Products And Chlorogenic Acid-Quinone Induced Green Pigments In Gluten-Free Pretzels Made Using Sunflower Flour, Rashi Bhatnagar

Food Science (MS) Theses

The two color-developing reactions that occur when soft pretzels are baked using sunflower flour (SFF) in aqueous alkali environment are chlorogenic acid (CGA)-quinone induced greening and Maillard browning. This study aimed to determine how CGA content in two different SFFs containing 45% and 55% protein (Heliaflor^® 45 and 55, respectively) affected the formation of green trihydroxybenzacridine (TBA) and Maillard reaction products (MRPs) in soft baked pretzels. Pretzels were baked with five doughs prepared using a pre-blended gluten-free flour, consisting of sweet white rice flour, whole grain brown rice flour, potato starch, whole grain sweet white sorghum flour, tapioca flour, …

Potential Use Of Biotherapeutic Bacteria To Target Colorectal Cancer-Associated Taxa, Gareth Lawrence, Maire Begley, Paul D. Cotter, Caitríona M. Guinane

Department of Biological Sciences Publications

The role of the gut microbiome in human health and disease is the focus of much attention. It has been widely agreed upon that our gut bacteria play a role in host immunity, nutrient absorption, digestion, metabolism, and other key drivers of health. Furthermore, certain microbial signatures and specific taxa have also been associated with the development of diseases, such as obesity; inflammatory bowel disease; and, indeed, colorectal cancer (CRC), which is the focus of this review. By extension, such taxa represent potential therapeutic targets. In particular, the emerging human pathogen Fusobacterium nucleatum represents an important agent in CRC development …

Research Progress On The Function And Application Of Honeysuckle Flowers From Different Resources, Yang Lan, Liu Dong-Bo, Shu Li, Huang Bin

Food and Machinery

To compare the functions and applications of honeysuckle from different plant resource and provide references for the further development and utilization of them, combined query systematically on the databases of cnki, PubMed and others about the studies on function and application of honeysuckle were undertaken, and then the reviews were summarized. Numerous studies on Lonicera japonica Thunb. were done, while less studies on the other four species of Lonicera flos. Lonicera flos had the equivalent functions with Lonicera japonica flos, and Lonicera flos with the traits of good quality, high output and low price had better development and utilization …

The Experience And Enlightenment Of Singapore Food Healthier Choice Symbol Labeling System, Huang Ze-Ying

Food and Machinery

This study introduced the healthier choice symbol system in Singapore from the specification and use requirements, application procedures, scope of application and so on. It is found that Singapore is the first Asian country to implement the food FOP labeling system, whose experience is of great significance to China and even most Asian countries. China's FOP labeling system should have sufficient basis, strictly regulate the application and use behavior, and appropriately expand the scope of application.

External Digestion And Fermentation Characteristics Of Konjac Tofu Adding Exogenous Starches, Lei Wen, Zhong Geng, Zhang Dong-Xia, Huang Si-Yu

Food and Machinery

In this article, the external digestion of konjac tofu mixed with starch was studied by simulating oral, gastric and small intestine digestion, and the remaining part of the digestion was used as a substrate for in vitro fermentation of mouse cecum, and its fermentation performance in the cecum was studied. The results showed that pure konjac tofu was not digested in the mouth, stomach and small intestine, and the konjac tofu mixed with starch could be partially hydrolyzed in the mouth and not hydrolyzed in the stomach, most of the hydrolysis can be completed within 20 min. But compared with …

Effect Of Spray Freeze Drying On The Structure And Properties Of Egg White Protein, Liu Li-Li, Dai Xiao-Ning, Yang Xiao-Pan, Liu Yu, Zhang Xiao-Li, Wei Xiao-Hua

Food and Machinery

In order to investigate the effect of spray freeze drying (SFD) on the structure and functional properties of egg albumin, it was compared with the egg white powder by spray drying (SD), and analyzed by the texture analyzer and differential scanning calorimetry (DSC), Fourier transform infrared spectroscopy (FT-IR), scanning electron microscopy (SEM), and low field nuclear magnetic resonance (LF-NMR) to determine the structure and properties. The results showed that the denaturation temperature of SFD powder was 15.7 ℃ lower than that of SD powder, and the surface sulfhydryl content was 42.40% lower. The ratio of α-helix and β-sheet structure of …

Effect Of Alkali Pretreatment On Ultra Micronization Of Cellulose By High Pressure Jet, Liu Ting, Zhang Shao-Ying, Wu Xue, Liu Bin

Food and Machinery

In order to reveal the change of cellulose structure and physical property caused by ultra micronization, cellulose power was treated through different concentrations of sodium hydroxide and then broken by using high pressure jet. The microstructure, size and physical properties of microfabrication were explored. After pretreatment with 10% NaOH solution (70 ℃, 1 h) and high pressure jet treatment, the diameter of the crude microfabrication decreases from 5.0~50.0 μm to 0.1~1.0 μm, and the length decreases from 20.0~200.0 μm to 1.0~10.0 μm. The peak value of cellulose particle size distribution curve was reduced from 158.0 μm to 10.0 μm. The …

Metabolomics Analysis Of 1-Propanol Effect On Rhodococcus Opacus Pd630, Chu Mei-Yun, Zhang Lin-Shang, Lou Wen-Yong, Zong Min-Hua, Tang Yu-Qian, Xu Xiao-Fei, Yang Ji-Guo

Food and Machinery

Ultra Performance Liquid Chromatography-Triple-Time of Flight Mass Spectrometer (UPLC-Triple-TOF/MS) was used for non-target metabolomics analysis of metabolites in Rhodococcus opacus PD630 in the presence of 1-propanol. Then a multivariate statistical analysis as well as an identification of differential metabolites was conducted for it.The results showed that there were 54 differential metabolites between the experimental group and the control group at 48 h, and 61 differential metabolites at 72 h. The decrease of short peptides and the increase in the degree of unsaturation of phospholipids were major metabolite changes. Meanwhile, a significant increase in propionyl CoA was observed(P＜0.001). The fatty acid …

Heterologous Expression Of Fourbile Salt Hydrolases In Lactobacillus Fermentum Ar497, Yin Bo-Xing, Shi Jun-Kang, Kong Ling-Hui, Yang Ren-Qing, Ai Lian-Zhong, Xiong Zhi-Qiang

Food and Machinery

In order to improve bile salt tolerance in L. fermentum, four BSH genes (BSH1,BSH2,BSH3, and BSH4) from L. plantarum AR113 were transformed into L. fermentum AR497. The result showed that heterologous expression of these four BSHs can improve the bile salt tolerance of L. fermentum. At the concentration of 2.0 mg/mL sodium glycodeoxycholate, engineered L. fermentumwith BSH2 expression had the lowest lethality, while other strains were completely inhibited. BSH activity showed that BSH2 expressing strain had the highest enzyme activity with 57.74 U/mL, which was 2.88 times higher than that of the control strain harboring empty plasmid.

Effect Of Exogenous Polyphenols On The Oxidant Stability Of Oil-Tea Camellia Oil During Heating, Li Ya-Ru, Zhong Hai-Yan, Long Qi-Zhi

Food and Machinery

Taking the 5 kinds of polyphenols, including propylgallate, quercetin and etc., to evaluate the oxidation stability of oil-tea camellia seed oil during heating by the Rancimat and drying oven methods were used, the effects of exogenous polyphenols on the oxidation stability of oil-tea camellia seed oil were studied at 180 ℃. Results: The reduction times were prolonged as the concentrations of polyphenols increased; and propyl gallate had the best antioxidant effect. During the heating process at 180 ℃, the 5 kinds of polyphenols retarded the increase of acid value with no significant different among the polyphenols (P＞0.05). Peroxide value, p-anise …

Isolation And Identification Of Amylase Bacterial And Optimization Of Enzyme Production Conditions By Response Surface, Liu Yan-Bo, Zhang Shi-Kai, Zhao Zhi-Jun, Wang Xian, Pan Chun-Mei, Sun Xi-Yu

Food and Machinery

The amylase-producing bacteria were isolated and screened from the old liquor of Dadian, and the retort was used to perform the preliminary screening by the iodine fumigation method. The amylase activity was measured by rescreening, combined with colony morphology observation, 16S rDNA homologous sequence analysis, and physiological and biochemical screening. The high-yield amylase bacteria were identified to study the single factors affecting the ability of the bacteria to produce amylase, including carbon sources, fermentation time, initial pH and inoculum size, and the optimal enzyme production conditions were determined by response surface optimization. The results showed that strains 6-10 were Bacillus …

Interaction Of Potato Starch-Wheat Protein Blend System And Its Effect On The Properties Of Compound Noodles, Qu Zhan-Ping, Ren Guang-Yue, Zhang Ying-Min, Duan Xu

Food and Machinery

The thermal characteristics, viscosity characteristics of potato starch-wheat protein blends and microscopic characteristics, crystal structure, infrared spectrum and texture characteristics of the composite noodles were determined. Results: In the interaction of potato starch-wheat protein blend system, the wheat protein inhibits the starch gelatinization, causing the original phase transition peak of starch to move to high temperature, and wheat proteinweakens the viscosity of the system. The starch structure is diluted to some extent. The potato wheat compound noodles have lower crystallinity than the common wheat noodles. The amorphous starch has more conformation and stronger water holding capacity. The hardness, viscosity and …