Food Science Commons^™

Unlocking Early Detection Of Alzheimer's Disease: The Emerging Role Of Nanomaterial-Based Optical Sensors, Chun-Hsien Chen, Hsin-Hua Liang, Chun-Chi Wang, Yi-Ting Yang, Yi-Hui Lin, Yen-Ling Chen

Journal of Food and Drug Analysis

Alzheimer's disease (AD) is a chronic and progressive neurodegenerative disorder that affects millions of individuals worldwide. Researchers have conducted numerous studies to find accurate biomarkers for early AD diagnosis and develop more effective treatments. The main pathological hallmarks of AD are amyloid beta and Tau proteins. Other biomarkers, such as DNA, RNA, and proteins, can also be helpful in early AD diagnosis. To diagnose and treat AD promptly, it is essential to accurately measure the concentration of biomarkers in the cerebrospinal fluid or blood. However, due to the low concentrations of these biomarkers in the body, highly sensitive analytical techniques …

Harnessing Gold Nanomaterials For Advanced Multicolor Colorimetric Biosensors In Food Hazards Detection, Longyingzi Xie, Chenxi Guo, Lu Yang, Yue He

Journal of Food and Drug Analysis

Hazards such as pathogenic bacteria, mycotoxins, pesticides, antibiotics, heavy metal ions, etc., cause serious food safety problems worldwide due to their toxicity and frequent contamination. Rapid screening is an effective way for food safety control, which highly relies on the development of sensitive, specific, and convenient detection methods. The multicolor colorimetric biosensors based on gold nanomaterials have evolved into advanced tools for detecting various hazards in food, with intuitive readout. The excellent localized surface plasmon resonance (LSPR) properties of gold nanomaterials enable them to exhibit bright colors when used as chromophores. In addition, the small changes in the morphology of …

Functional Gold Nanoparticles For Analysis And Delivery Of Nucleic Acids, Po-Tsang Huang, Yen-Ling Chen, Yi-Hui Lin, Chun-Chi Wang, Huan-Tsung Chang

Journal of Food and Drug Analysis

Gold nanoparticles (AuNPs) have become the rising stars in the field of nanotechnology and made a revolution in exploiting the profundity of genomics due to their distinguished properties such as stability, ease in preparation and conjugation, biocompatibility, and unique optical properties. These characteristics have greatly expanded their applications such as sensitive and selective quantitation of nucleic acids and as effective carriers for specifically delivering various important molecules/biomolecules to various targets, which are the cornerstone in treating genetic disorders. This review comprehensively discusses the most recent progress in utilization of AuNPs in quantitation and delivery of nucleic acids. The future prospects …

Preface, Chih-Ching Huang, Yang-Wei Lin, Amit Nain

Journal of Food and Drug Analysis

No abstract provided.

Dairy Club Digest: Udderly Good Times, South Dakota State University Dairy Club

Dairy Digest

This is the 2024 Dairy Club Digest. The Diary Club Digest is published annually by the South Dakota State University Dairy Club. The Digest contains information and news about the activities and members of the SDSU Dairy Club for the academic year 2023 - 2024.

Elemental Content And Safety Evaluation Of Wild-Harvested Australian Abalone (Haliotis Spp.) Viscera: Addressing Safety Concerns In Food Waste Upcycling, Wing H. Chung, Liezhou Zhong, Ryu Takechi, Ranil Coorey, Janet Howieson

Research outputs 2022 to 2026

Abalone viscera has been shown to be a valuable human nutraceutical, yet the food safety considerations of consuming whole abalone viscera have been largely overlooked. Hence, this research was conducted to investigate and evaluate elemental compositions and safety of it. The elemental data was compared to international food safety regulations and evaluated using the USEPA hazard index (HI) equation and HI-derived estimated upper limit (EDUL) equation, which EDUL allows comparison of novel foods with a large variety of similar existing products. To further demonstrate that food safety of upcycled food could be improved with simple processing, a risk mitigation trial …

Development Of Extruded Puffed Snack Utilizing Carrot Pomace, Bean Flour, And Rice Starch As Primary Ingredients, Julia Zoe

Master's Theses

Every year, the carrot industry worldwide wastes up to 50% of carrots as raw material due to processing (Šeregelj et al., 2020). When carrots are juiced, the remaining fibrous pulp is often discarded as carrot pomace. In order to redirect this food waste, the first objective of this research was to optimize formulations for an extruded puffed snack that is most similar to commercially available puffed snacks, utilizing baby lima bean flour and carrot pomace

Hardness (kg), cross-sectional expansion ratio, bulk density (g/cm³), moisture content (%), water activity, specific mechanical energy (kJ/kg), carotenoid concentration (ppm), and total dietary …

Tulane Virus Persistence And Microbial Stability In 3d Food Ink Under Various Storage Conditions: A Pre- And Post-Printing Analysis, Allyson N. Hamilton, Kristen E. Gibson

Food Science Faculty Publications and Presentations

3D food printers facilitate novel customization of the physicochemical properties of food. This study aimed to investigate the impact of storage conditions on the inactivation of the human norovirus surrogate, Tulane virus (TuV), within 3D printed foods. TuV-inoculated protein cookie food ink (∽ 4 log PFU/g) was distributed into 18 3D food printer capsules (50 g each); half immediately underwent extrusion. Storage of the capsules and printed food products at 20 °C (0, 6, 12, and 24 h), 4 °C (0, 1, 3, and 5d), and − 18 °C (0, 1, 3, and 5d) was completed before analysis for TuV …

Could Measuring Factors Other Than A Lack Of Financial Resources Help In Achieving The Zero Hunger Goal, Jillian Hyink, Brandon R. Mcfadden, Brandy E. Phipps, Craig Gundersen

Agricultural Economics and Agribusiness Faculty Publications and Presentations

The second Sustainable Development Goal of Zero Hunger, defined by the United Nations, broadly focuses on several dimensions of food access and availability, including measures of hunger and undernourishment, food insecurity, and malnutrition. Progress toward the Zero Hunger goal is monitored using indicators like the Prevalence of Undernourishment and the prevalence of moderate or severe food insecurity. These indicators are widely regarded as accurately portraying the underlying phenomena of concern. There are, however, other considerations one may want to include when considering the broader food system, including the role of food access and sovereignty in the rural areas of low-income …

Drying Techniques For Precooked Hybrid Rice To Ensure Quality Of Instantized Rice, Anne Adhiambo Okeyo, Kaushik Luthra, Justin Siebenmorgen, Alan R. Vazquez, Griffiths Atungulu

Food Science Faculty Publications and Presentations

Background and Objectives

Due to the emergence of new hybrid rice cultivars, rice processors must refine their processing protocols to maintain the production of high-quality products. This is crucial for the instant rice processing industry. Therefore, this study aims to refine current convective heated air-drying processing methods to suit the new hybrid rice cultivars intended for instant rice production. New strategies to dry cooked rice were investigated. These included drying in a stepwise manner with high (230–200°C) and medium (190–160°C) air temperatures and drying at constant high (200°C) and medium (160°C) air temperatures. Changes in quality attributes of two new …

Multidrug-Resistant Esbl-Producing Escherichia Coli Coexisting With Colistin-Resistance Genes In Pig Farms, Central Thailand, Wipawee Songsaeng, Nutthee Am-In, Nuvee Prapasarakul, Wandee Sirichokchatchawan

The Thai Journal of Veterinary Medicine

The presence of extended-spectrum beta-lactamase and colistin resistance E. coli in food-producing animals is a public health concern. This study was conducted using a rigorous methodology to survey the prevalence of ESBL-producing and colistin-resistant E. coli from pig farms in the central part of Thailand. A total of 519 samples were collected from fecal, feed, and waste in 53 farms located in central Thailand. All samples were inoculated onto selective agar, and species identification was performed using biochemical assays and MAlDI-TOF MS. Antimicrobial susceptibility was determined by broth microdilution, and ESBL production was confirmed by the combination disc diffusion method. …

Development Of Pork Meatballs Supplemented With Commercial Soluble Dietary Fibres And Mimic In Vitro Simulated Gastrointestinal Digestion, Chonlada Srikamwang, Pirawan Chaiwan, Sarana Rose Sommano, Malaiporn Wongkaew

International Journal of Health and Allied Sciences

This study investigated the effects of supplementing tapioca starch with commercially soluble dietary powder in meatballs to develop a low-glycaemic index (GI) food for people with high blood sugar levels. This work evaluates the physicochemical characteristics, texture profile analysis (TPA), proximate composition, and digestibility of carbohydrate in meatballs supplemented with commercial soluble dietary powder using 3x3 factorial completely randomised design. The physicochemical characteristics findings indicate that the colour values of GI meatballs, including L*, a*, and b*, ranged from 63.60 to 68.49, 1.52 to 3.05, and 13.86 to 16.56, respectively. The colour difference values of meatballs containing dietary fibre in …

Effect Of Repeated Heating On Chemical Properties Of Selected Edible Plant Oil And Its Health Hazards, J Prarthana, Nischitha Nischitha, Shraddha Shraddha, Ramith Ramu

International Journal of Health and Allied Sciences

Increase in the cost price of edible oil, has forced to reuse the cooking oil especially in frying. Repeated cooking of oil brings about lot of structural changes ideally not suitable for consumption. The present study aims at comparing the structure and chemical changes like acid value, peroxide value, saponification, iodine value of three different commonly used edible oil viz sunflower oil, coconut oil & rice bran oil after successive heating & cooling. Oils were heated four times for 45 minutes, followed by repeated cooling for 2 hours. The results indicates that the acid values of all three oils (0.32- …

Covid-19 Prevention Behaviors And Dietary Habits Among Undergraduate Students: A Health Belief Model Approach, Doreen Liou

Department of Nutrition and Food Studies Scholarship and Creative Works

Physical and social disruptions resulted from the COVID-19 pandemic, affecting young adults in higher education. The purpose of this survey research is to unveil COVID-19 related beliefs using the Health Belief Model, and COVID-19 prevention behaviors, including self-reported fruit and vegetable consumption among university students. A cross-sectional survey was administered to 304 male and female undergraduate students from diverse ethnic backgrounds and majors at a New Jersey state university using convenience sampling. Variables measured included frequency of COVID-19 prevention behaviors (e.g.: wearing indoor mask, handwashing), and consumption of fruit and vegetables (dark green and orange vegetables) over the previous week. …

Transglutaminase Crosslinked Milk Protein Concentrate And Micellar Casein Concentrate: Impact On The Functionality Of Imitation Mozzarella Cheese Manufactured On A Small Scale Using A Rapid Visco Analyzer, Prafulla Salunke, Lloyd Metzger

Dairy Science and Food Science Faculty Publications: 2022 to Present

In dairy-based imitation mozzarella cheese (IMC) formulations, intact casein is critical and imparts IMC with a firm and elastic, stringy, melted texture. Rennet casein (RCN) is the desired ingredient to provide intact casein in IMC and is preferred over milk protein concentrate (MPC) and micellar casein concentrate (MCC). Transglutaminase (TGase), a crosslinking enzyme, alters the physical properties of MPC or MCC and may change IMC functionality. The objective of this study was to determine the effect of TGase-crosslinked MPC and MCC powders on the functionality of IMCs. The TGase treatment included TGase at 0.3 (L) and 3.0 (H) units/g of …

Comparison Of Chlorophyll, Carotenoid, And Alpha-Tocopherol In E-Beam, Gamma, And X-Ray Treated 'Granny Smith' Apples, Manju Meena Vetrivelayutham

Food Science (MS) Theses

This study aimed to investigate the impact of phytosanitary radiation modality on the lipophilic antioxidants in peels of ‘Granny Smith’ apples. Freshly harvested ‘Granny Smith’ apples were treated with gamma (0.2 kGy), X-ray (0.495 kGy), and e-beam (0.77 kGy) radiation and stored in air at 1 ⁰C for up to four months. Non-irradiated apples were used as control fruit. Peels of irradiated and non-irradiated apples were collected and quantified for chlorophyll, carotenoids, alpha-tocopherol, and antioxidant capacity. The results indicated that gamma irradiation significantly reduced the chlorophyll content by 76% but did not impact X-ray and e-beam-treated apple peels, even though …

Thiol Dough Conditioners Impact On The Formation Of Advanced Glycation End-Products In Bagels Containing Sunflower Seed Flour, Alton Chambers

Food Science (MS) Theses

Baking bagels can increase advanced glycation end products (AGEs), which are linked to increased metabolic and chronic diseases. This research correlated color and the proximate composition with fluorescent AGEs in bagels containing 0-20% sunflower flour (SFF) and 0-90 ppm L-cysteine (Cys) or Glutathione (GSH). No significant differences were observed in the moisture and lipid content for the bagel crust and crumb. Carbohydrate content decreased, while protein and ash content significantly increased when the SFF increased from 0 to 20 % SFF. The pH of the crust and crumb increased from 5.27 to 6.01 and 5.33 to 6.09, respectively, when sunflower …

Impact Of Phytosanitary Irradiation On Polar Antioxidants In Peels Of ‘Granny Smith’ Apples, Sneha Anna Alexander

Food Science (MS) Theses

The ‘Granny Smith’ apple (Malus domestica Borkh), known for its bright green peel and tart flavor, is a significant cultivar in the United States. Due to increasing limitations and restrictions on chemical fumigants and other treatments, ionizing radiation is gaining popularity as a phytosanitary treatment to prevent the spread of pests while preserving food quality. This study aimed to evaluate the effects of gamma, e-beam, and X-ray irradiation on phenolic compounds, vitamin C content, and total antioxidant capacity in ‘Granny Smith’ apple peels. The results indicated that there were no significant changes in vitamin C content immediately following …

Characterizing Oxylipins In Human Milk Extracellular Vesicles, Priscila Herrera

Food Science (MS) Theses

Extracellular vesicles (EVs) are non-replicating lipid bilayer membrane-bound particle formed by a parent cell and secreted into the extracellular environment. EVs in human milk are bioavailable and influence physiologic pathways that may contribute to newborn growth and development. There is interest in the oxylipin content of EVs that may contribute to the bioavailability of EVs. This research aims to characterize the oxylipin content of human milk EVs. Centrifugation and precipitation were used to isolate EVs from human milk (n = 20). The Folch method was used to extract lipids, and liquid chromatography-mass spectrometry (LC– MS) was used to qualify and …

Peptidomics Analysis Of In Vitro Digested Wheat Breads: Effect Of Genotype And Environment On Protein Digestibility And Release Of Celiac Disease And Wheat Allergy Related Epitopes, Mélanie Lavoignat, Angéla Juhász, Utpal Bose, Thierry Sayd, Christophe Chambon, Miguel Ribeiro, Gilberto Igrejas, Sébastien Déjean, Catherine Ravel, Emmanuelle Bancel

Research outputs 2022 to 2026

Wheat proteins can trigger immunogenic reactions due to their resistance to digestion and immunostimulatory epitopes. Here, we investigated the peptidomic map of partially digested bread samples and the fingerprint of epitope diversity from 16 wheat genotypes grown in two environmental conditions. Flour protein content and composition were characterized; gastric and jejunal peptides were quantified using LC-MS/MS, and genotypes were classified into high or low bread protein digestibility. Differences in flour protein content and peptide composition distinguish high from low digestibility genotypes in both growing environments. No common peptide signature was found between high- and low-digestible genotypes; however, the celiac or …

Atypical Responses To Sensory Stimuli Or Eating Environments In Children With Autism Spectrum Disorder, Lydia Rockers

Graduate Theses and Dissertations

Children with autism spectrum disorder (ASD) often encounter challenges in processing sensory inputs. Children with ASD may experience feeding difficulties and over- or under- stimulation during food-related activities such as eating or shopping. These have impacts on the health and well-being of individuals with ASD in childhood and throughout their lives. Further research is needed to address the impact of ambient sound levels in a retail or restaurant setting. The main objective of this thesis was to address these gaps by identifying responses to various environmental and food related stimuli. The findings of this research addressed differences in responses between …

Microbial Transfer And Cross-Contamination In Milling Facilities And Pathogen Survival In Milled Products And Baking Mixes, Aryany Leticia Peña-Gomez

Department of Food Science and Technology: Dissertations, Theses, and Student Research

Wheat-based products, traditionally considered low-risk due to their low moisture content, have been involved in numerous foodborne outbreaks in recent decades. Salmonella and Shiga toxin-producing Escherichia coli (STEC) present in these products have caused significant numbers of hospitalizations and massive product recalls. The microbiological quality of flour is highly dependent on the incoming wheat, which is vulnerable to contamination from field to milling. Once pathogens are present in flour, they can survive for extended periods. Implementing strategies to mitigate the risk of pathogen contamination throughout the wheat processing chain is critical.

This study evaluated the distribution of E. coli …

Development And Validation Of Aronia Melanocarpa Berry Recipes For Home Canning: Integrating Thermal Lethality Studies, Microbiological Safety, And Antioxidant Analysis, Juan Diego Villegas Posada

Department of Food Science and Technology: Dissertations, Theses, and Student Research

Aronia melanocarpa, also known as chokeberry, is gaining popularity for its high antioxidant content and health benefits, including reducing oxidative stress and inhibiting cancer gene expression. However, its characteristic bitterness and astringency limit its broader appeal. Chokeberry's low pH places it in the acid foods category, making it ideal for safe home canning. An acidic environment combined with heat treatment inhibits harmful bacteria like Clostridium botulinum. Home canning preserves food by sealing it in airtight containers and heating it to destroy spoilage microorganisms.

Developing safe and palatable recipes is essential for making chokeberries suitable for home canning. A …

The Effect Of Fat Content On The Inactivation And Recovery Of Listeria Spp. In Ready-To-Eat Foods After High Pressure Processing, Yhuliana Kattalina Niño Fuerte

Department of Food Science and Technology: Dissertations, Theses, and Student Research

High-pressure processing (HPP) is recognized by the United States Department of Agriculture Food Safety and Inspection Service (USDA FSIS) as a post-lethality treatment to control Listeria monocytogenes in ready-to-eat (RTE) meat and poultry products. A scoping review of 603 journal articles, which ultimately was narrowed down to 16 articles, revealed that the efficacy of HPP varies with fat content. The studies demonstrated that L. monocytogenes inactivation by HPP tends to be lower in RTE meats with greater than 5% fat content, compared to products with lower than 5% fat. The wide range of HPP parameters used in these studies …

Development Of An Egg-Specific Mass Spectrometry Targeted Method For Processed Food Matrices, Liyun Zhang

Dissertations and Doctoral Documents, University of Nebraska-Lincoln, 2023–

Egg is a major food allergen in the United States, causing symptoms from mild reactions to severe anaphylaxis. An egg-free diet remains the only management approach for egg allergy. Therefore, individuals and families living with egg allergies rely heavily on allergen statements on packaged food products for informed food choices. Currently, no labeling regulations exist for unintentionally introduced allergens, posing risks to consumers with egg allergies. Therefore, it is critical to have an accurate and reliable detection method in allergen control and management to determine the concentration of total protein from allergenic food sources. Traditional enzyme-linked immunosorbent assays are routinely …

Interactions Between High-Pressure Processing And Natural Antimicrobials In Ground White-Meat Chicken: An Analysis Of Microbial, Textural Charactheristics And Physicochemical Changes, Amalia M. Diaz Alejandro

All Theses

High Pressure processing is an innovative technique for preserving a wide variety of foods, including meat, and this method is increasingly used to satisfy consumer demand for quality food products. High-pressure treatment can impact, negatively or positively, various aspects of meat quality, including color, texture, protein denaturation, and microbial stability, particularly when food products are processed at ambient or low temperatures. By minimizing thermal exposure, appropriate high-pressure ranges help to prevent quality and nutrition degradation, reduce microbial contamination, and enhance tenderness.

The first objective of this research was to examine the influence of high-pressure processing and addition of natural antimicrobials …

B.R. Wells Arkansas Rice Research Studies 2023, J. Hardke, X. Sha, N. Bateman

Arkansas Agricultural Experiment Station Research Series

Arkansas is the leading rice producer in the United States. The state represents 49.0% of total U.S. rice production and 49.6% of the total acres planted to rice in 2023. Rice cultural practices vary across the state and across the U.S. However, these practices are also dynamic and continue to evolve in response to changing political, environmental, and economic times. This survey was initiated in 2002 to monitor and record changes in the way Arkansas rice producers approach their livelihood. The survey was conducted by polling county extension agents in each of the counties in Arkansas that produce rice. Questions …

Assessment Of American Tannin-Free Grain Sorghum As Feedstuff For Poultry: Nutrient Composition, Amino Acid Digestibility And Bird Performance, Santiago Sasia

All Dissertations

Given the rising cost of poultry diets, alternative ingredients like sorghum are crucial for maximizing returns without compromising product quality. Sorghum's drought tolerance and adaptability, along with its nutritional profile, make it a viable corn substitute. This dissertation examines the nutrient composition, amino acid digestibility, and performance of poultry fed with American tannin-free grain sorghum. Chapter II evaluates the impact of sorghum-based diets, with or without phytase superdosing, on broiler performance, including body weight, weight gain, feed intake, and feed conversion ratio. Results indicate that sorghum can replace corn without adverse effects on broiler performance. Chapter III explores the partial …

Relationship Between The Physical Properties And Oil Binding Capacity Of Fats, Melissa Abigail Marsh

All Graduate Theses and Dissertations, Fall 2023 to Present

Fats play a significant role in shaping the characteristics of foods, influencing texture, mouthfeel, appearance, and nutritional attributes. An important property of fats is their ability to entrap liquid oil known as oil binding capacity (OBC). Poor OBC of fats frequently leads to shortened-shelf life of foods caused by quality issues due to unwanted chemical and physical changes. In natural nut butters without additives, low OBC often results in a visual oil layer forming at the surface. In filled chocolates such as truffles, pralines, and peanut butter cups this low OBC can result in unwanted textural and visual changes.

The …

Influence Of Ethanol Concentration On The Extraction Of Cannabinoid And Volatile Compounds For Dry-Hemped Beer, Santiago Cardenas-Pinto, Jacob E. Gazaleh, Drew Budner, Shea Keene, Leena R. Dhoble, Abhisheak Sharma, Brian Pearson, Zhen Jia, Boce Zhang, Katherine A. Thompson-Witrick

Chemistry

Beer is one of the most widely consumed beverages in the world. Since the legalization of low-delta-9-tetrahydrocannabinol (THC) (< 0.03%) Cannabis sativa in the United States, this controversial plant is being looked upon as a potential flavor additive for use in beer. Cannabis sativa shares similar aromatic and flavor characteristics to that of hops (Humulus lupulus). This study was designed to determine the influence ethanol concentration has on the cannabinoid and volatile compounds found in beer. Three experimental beers with varying ethanol (3, 6, and 9% ABV) concentrations were used for this experiment. Using dry-hopping practices and dosing from commercial brewing techniques, hemp was placed in the beer for five days at 25 °C. Cannabinoids and volatile compounds were analyzed following the completion of the dry-hemping process. Statistical differences were observed only for the cannabinoid, tetrahydrocannabinolic acid (THCA), while, no other individual cannabinoid or the summation of the total cannabinoids were statistically different. Volatile compounds were analyzed using gas chromatography–mass spectrometry (GC-MS). Statistical differences were observed between the monoterpenes and the sesquiterpenes volatile compound groups. In summary, ethanol concentration appears to have no impact on the extraction efficiency of cannabinoids but does appear to influence volatile compounds when hemp is added to beer through the dry-hemping process.