Food Science Commons^™

Research Progress On Extraction Of Phenols With Natural Deep Eutectic Solvent, Zhang Yi-Xin, Wu Xu-Ran, He Ruo-Han, Feng Shuo, Yang Feng-Qi

Food and Machinery

This review summarized the research status of NADES on the extraction and separation of phenols, discussed the main factors affecting the extraction efficiency, and prospected the future development direction.

Research Progress On New Extraction Technologies And Bioactivities Of Flavonoids From Orange, Liu Dan, Guo Huan, Wu Di, Gan Ren-You

Food and Machinery

The new extraction technologies of citrus flavonoids in recent five years were reviewed, including low eutectic solvent extraction, subcritical fluid extraction and magnetic molecular blot selective extraction.the bioactivities and mechanisms of citrus flavonoids, such as antioxidant, anti-inflammatory, antibacterial, anti-obesity, anti-diabetes, anti-cancer, intestinal protection, cardiovascular protection, liver protection and neuroprotection, were also expounded, and suggestions for further study of citrus flavonoids were proposed.

Research Progress Of Mushroom Sauce, Chen Jing, Tang Hao-Guo, Wang Jia-Kang, Yang Tong-Xiang, Ma Li-Ping

Food and Machinery

This review summarized the research achievements of mushroom sauce in recent years, from the aspects of raw and auxiliary materials selection, formula, and process research, analysis and testing, existing problems, and prospected the raw material quality and nutrition safety detection.

Research Progress Of Plant-Based Meat Products, Dou Kang-Ning, Zhao Yong-Gan, Jin Shao-Ju, Li Chao-Min, Deng Tong-Xing, Zhao Zhi-Jun

Food and Machinery

The concept, raw materials, technology, texture, sensory, nutrition, market, patent and safety of plant-based meat products were reviewed, and the achievements and shortcomings of the development of plant-based meat products were summarized. It is indicated that the next researching should be done from the protein types of raw materials, protein molecular modification, texturized protein production technology, genetic engineering technology transformation, etc.

Research Progress On The Sources And Detection Methods Of Determination Of Benzo-Α-Pyrene In Aquatic Products, Xia Hong, Liu Li, Peng Xi-Tian, Peng Li-Jun, Lin Chun

Food and Machinery

This review summarized the source, properties, as well as the harm of benzo-α-pyrene exposure to aquatic products. The commonly used instrumental analysis methods for the detection of benzo-α-pyrene were also discussed, and the future research direction of benzo-α-pyrene detection was prospected.

Determination Of The Residues Of 15 Kinds Of Benzodiazepine Sedatives In Aquatic Products By Liquid Chromatography Tandem Mass Spectrometry, Zhang Qiu-Yun, Yang Hong-Sheng, Tan Xiu-Hui, Zhu Xiao-Hua, Chen Feng-Wei, Chen Hui-Min

Food and Machinery

Objective: This study aimed to eslablish a method for the determination of 15 benzodiazepine sedatives in aquatic products by liquid chromatography tandem mass spectrometry (HPLC-MS/MS). Methods: The sample was extracted with acetonitrile solvent, and the extract was purified by solid phase extraction (Oasis PRIME HLB) column. After concentration, the mobile phase was used to determine the volume. The mobile phase consisted of 1% formic acid aqueous solution and acetonitrile solvent. The method was performed in multiple reaction monitoring (MRM) mode and quantified by internal standard method. Results: The results showed that the linear range of 15 sedatives …

Numerical Simulation Of Pitaya Freeze-Drying Process Based On Fractal Theory, Zhang De-Zheng, Yu Ke-Zhi, Zhang Tong

Food and Machinery

Objective: To optimize the drying characteristics of dragon fruit freeze-drying process. Methods: Based on the fractal theory and the theory of heat and mass transfer in porous media, the COMSOL software was used to numerically simulate red pitaya slices with a thickness of 8, 10, 12, 14 mm and a radius of 40 mm to simulate the sublimation and drying stage of pitaya. The heat and mass transfer process in the internal porous medium, the real-time displacement of the ice interface during the ice sublimation process is obtained, the sublimation period is predicted, and the experimental verification is …

Effects Of Typical Hot Processing On The Quality Of Chestnut, Zhou Kui, Li Ming-Juan, Zhang Ya-Yuan, Zhou Qing

Food and Machinery

Objective: This study aimed to explore the appropriate cooking method of chestnut. Methods: Nine kinds of thermal treatment on the quality of chestnut were compared. The thermal treatment included chestnut fruit (roasting, cooking without water under normal-pressure, cooking within water under normal-pressure, cooking without water under high-pressure, cooking within water under high-pressure) and chestnut kernel (cooking without water under normal-pressure, cooking within water under normal-pressure, cooking without water under high-pressure, cooking within water under high-pressure). Results: The content of starch and polyphenols in chestnut were decreased by the nine kinds of thermal treatment, while the amylose content …

Food Insecurity In Nevada, Zachary Walusek

Undergraduate Research Symposium Lightning Talks

Defining the Food Insecurity Landscape, Methodology, Findings

Microstructure And Sensory Attributes Of Rabbiteye Blueberries Subject To Osmotic Dehydration And Two Freezing Methods, Antonio Carlos Garcia

Theses and Dissertations

Frozen, thawed and osmotically-dehydrated highbush (HB) (Vaccinium corymbosum) and rabbiteye (RB) (V. virgatum) blueberries were analyzed under a scanning electron microscope (SEM) to observe microstructural differences in their skin. Rabbiteye blueberries of both frozen, thawed and osmotically-dehydrated treatments, had thicker skins than highbush blueberries. Rabbiteye blueberries, collected from local farms, packed and blast frozen (PBF), had thinner skins than individually quick-frozen (IQF) blueberries. Washing berries prior to freezing had no effect on skin thickness. Sensory analysis of samples determined there were no differences (p > 0.05) between PBF and IQF methods and species with respect to skin intactness, grittiness, sweetness, and …

Efficacy Of Antimicrobial Treatments In Vitro And On Fresh Produce Against Selected Foodborne Pathogens And Microbiome Diversity Amongst Blueberry Farms, Angelica Maria Abdallah Ruiz

Theses and Dissertations

This study focused on evaluating the antimicrobial activity of chlorine dioxide (ClO₂) and different plant-based antimicrobials (carvacrol, thymol, and eugenol as bioactive compounds and muscadine extract- ME and blueberry extract- BBE as plant extracts) against selected foodborne pathogens under in vitro conditions and on produce (spinach and blueberries). In addition, bacterial microbiota associated with blueberries and blueberry farm environments from three different regions: Cundinamarca, Colombia; Mississippi, United States; and Guadalajara, Mexico, was determined. Under in vitro conditions, carvacrol and thymol were more effective (lower MICs and MBCs) than eugenol against Salmonella spp., Escherichia coli O157:H7 (MIC=MBC=0.2 mg/ml), and …

Survival, Regrowth And Morphotype Formation Of Salmonella Strains After Exposure To High Or Low Concentrations Of First Generation Qac In Water, Grace Umutesi

Theses and Dissertations

This study determines the differences in survival of eight Salmonella strains concentration of BAC in water, followed by regrowth in high and low nutrition conditions containing sublethal concentration of BAC. Our results show strain difference in survival, persistence of Salmonella in BAC at different concentrations. All eight strains of Salmonella were non-recoverable when exposed to 40 to 48 µg/ml BAC for 1h in water. When exposed to 24 µg/ml of BAC for 1 h in water, S. Typhimurium ATCC 14028 and S. Heidelberg ATCC 8326 cells were non-detectable from the initial 7 log CFU/ml. S. Blockley 7175, S. Virchow 7207, …

Seasonal Trends And Sampling Time Of Day On Overall Microbial Population And Indicator Organisms In Catfish Parts And Catfish Processing Environment, Maria Gabriela Hidalgo-Sindoni

Theses and Dissertations

Commercial production of catfish is the leading aquaculture industry in the United States. Production in Mississippi, Louisiana, Alabama, and Arkansas representing 96% of the total catfish sales in the USA. In 2017, the USDA-FSIS added testing of generic Escherichia coli and Enterococcus to the sampling of Siluriformes. The incidence of Escherichia coli in fish and seafood has been associated with possible fecal matter contamination. However, this indicator bacteria could also be a part of the natural microflora of catfish ponds where processing plants collect hybrid catfish. Aerobes, Psychrotrophs, Coliforms, Escherichia coli, and Enterobacteriaceae counts among environmental, liquid and fish …

Intestinal Gas Production By The Gut Microbiota: A Review, Erasme Mutuyemungu, Mukti Singh, Sean Liu, Devin J. Rose

Department of Food Science and Technology: Faculty Publications

In addition to causing embarrassment, intestinal gas can be associated with more serious symptoms. This review provides an overview of gas production by the human gut microbiome and outlines foods associated with intestinal gas. Bacteroides, Ruminococcus, Roseburia, Clostridium, Eubacterium, Desulfovibrio, and Methanobrevibacter are among the most abundant microbes responsible for intestinal gas. More than 99% of intestinal gas is composed of hydrogen, carbon dioxide, and methane, while less than 1% is composed of other odiferous compounds. Food groups associated with intestinal gas include pulses, vegetables, fruits, grains, and, for some individuals, dairy. These foods are …

Clove Essential Oil And Nanoclays-Based Active Food Packaging, Kalpani Y. Perera, Shubham Sharma, Amit K. Jaiswal, Swarna Jaiswal

Articles

Active food packaging materials enhance the shelf-life of food products while reducing food waste. The current study aims to develop a biodegradable active food packaging material. The food packaging material was developed with the incorporation of clove essential oil, sodium alginate, gelatin, and nanoclay films were prepared. The influences of nanoclay and clove on the surface, optical, mechanical, chemical, barrier, and pH-indicating properties were studied. The lightness and yellowness increased by 1.06 folds and 3.34 folds when compared to clove (control), respectively. The UV barrier property 0.08±0.01nm in all films, while 8.37 folds reduction in transparency has been observed as …

Nanoclays And Curcumin Based Food Packaging Material For Intelligent Food Packaging Applications, Kalpani Y. Perera, Swarna Jaiswal, Amit K. Jaiswal, Shubham Sharma

Articles

Bionanocomposite packaging eco-friendly alternatives with enhanced characteristics. This study aimed to develop a bionanocomposite intelligent packaging. Sodium alginate, gelatin, Curcumin (Cur), glycerol, and Nanoclay (NC) films were prepared. The influences of nanoclay and curcumin on the surface, optical, mechanical, chemical, barrier, and pH-indicating properties were studied. The results showed that the lightness of films was reduced by 1.28 folds compared to NC (control) film, while the yellowness of films increased by 5.82 folds. Film transparency was reduced by 9.3 folds and a 3.46 folds increase in UV barrier properties was observed compared to NC (control) film. The highest tensile strength …

Cold Plasma Technology In Food Packaging, Kalpani Y. Perera, Jack Prendeville, Amit K. Jaiswal, Swarna Jaiswal

Articles

Cold plasma (CP) is an effective strategy to alter the limitations of biopolymer materials for food packaging applications. Biopolymers such as polysaccharides and proteins are known to be sustainable materials with excellent film-forming properties. Bio-based films can be used as an alternative to traditional plastic packaging. There are limitations to biopolymer packaging materials such as hydrophobicity, poor barrier, and thermos-mechanical properties. For this reason, biopolymers must be modified to create a packaging material with the desired applicability. CP is an effective method to enhance the functionality and interfacial features of biopolymers. It etches the film surface allowing for better adhesion …

Antimicrobial Efficacy Of A Citric Acid/Hydrochloric Acid Blend, Peroxyacetic Acid, And Sulfuric Acid Against Salmonella On Inoculated Non-Conventional Raw Chicken Products, Emma Nakimera

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

The utilization of non-conventional chicken parts as human food varies widely across countries. The high prevalence of Salmonella, especially in the giblets, poses a high risk to public health. Poultry processors have implemented multiple hurdle technology to reduce this gram-negative pathogen in chicken parts. This study was conducted to evaluate the antimicrobial efficacy of a commercial blend of citric acid/ hydrochloric acid (CP), peroxyacetic acid (PAA), and sulfuric acid (SA) in reducing Salmonella inoculated on two chicken giblets: livers and hearts. Chicken hearts and livers were inoculated (6 log CFU/ml of rinsate) by individually immersing them in a cocktail …

Evaluation Of Biological And Chemical Seed Treatments For Management Of Rice Diseases, Sherif Adam Sharfadine

Graduate Theses and Dissertations

Rice is the primary staple for more than half of the global population and is the second most important cereal worldwide. In the US, rice is primarily grown in the southern states, with Arkansas leading production and responsible for 47% of the total rice production in the country. Diseases cause significant yield losses in rice. Sheath blight, rice blast and bacterial panicle blight are the main diseases in rice and cause significant yield losses. Sheath blight alone could cause up 50% yield loss in heavily damaged fields with highly susceptible cultivars. Additionally, rice seed and seedling diseases primarily caused by …

The Impact And Outcomes Of Sustainable Intensification Initiatives In Six Countries On Women, Men, And Other Social Groups, Katherine A. Snyder, Emanuel Sulle

East Africa Institute

This study reviewed over 160 papers and reports in sustainable intensification, with a focus on the target countries of Malawi, Ghana, Ethiopia, Laos, Bangladesh and Nepal. It collected literature by carrying out searched with both scopus and google scholar with specific key words and combinations. This search focused on target regions and countries as well as social equity. Under “sustainable intensification”, we obtained a list of 5493 papers. Sustainable intensification and gender yielded 58, SI in Sub-Saharan Africa produced 545. Country by country the papers were fewer and when gender and social equity were included, the number of papers were …

Evaluating Mislabeling Of Raw, Ready-To-Eat Seafood Products In Orange County, California, Courtney Kitch

Food Science (MS) Theses

Raw, ready-to-eat (RTE) seafood products have become increasingly popular globally, but they are vulnerable to species mislabeling and substitution. DNA barcoding allows for fish species identification by extracting, amplifying, and sequencing a standardized gene target. A wide variety of fish products have been studied with DNA barcoding, but notably missing are ceviche and poke, particularly in the United States. Sushi is known to be a target of mislabeling but has not been extensively studied in Orange County, CA. The objective of this study was to investigate species labeling and use of acceptable market names for sushi, poke, and ceviche sold …

Effect Of Chlorine Dioxide Gas On The Properties Of Packaging Materials And Effect Of Chlorine Dioxide Gas To Maintain The Quality Of Fresh Strawberries, Duleeka Kuruwita, Duleeka Prasadani Kuruwita Arachchige

All Dissertations

ClO₂ as an antimicrobial gas in the headspace of produce package is a relatively novel approach. Gaseous ClO₂ is more effective than aqueous ClO₂ and can be used in the headspace of fresh food packages. ClO₂ gas can diffuse into product surfaces and films. As an oxidizer, it can react with and change polymeric package components, possibly affecting the product’s shelflife.

This research studied effects of ClO₂ gas treatments on produce packaging materials (APET, two PE types, Nylon). The treatment group (with ClO₂) and the control group (without ClO₂) of packaging …

Synthesis And Characterization Of Nanozeolite From Sugarcane Bagasse Ash And Its Nutrient Loading Potential, Quincy Ybañez, Pearl Sanchez, Marcial Ii Buladaco, Joy Eloiza Rosales

The Philippine Agricultural Scientist

Sugarcane bagasse, a known agricultural waste product in the Philippines with 88% silica (SiO₂) content based on elemental analysis, is a viable starting material for zeolite synthesis. In this study, silica derived from sugarcane bagasse ash (SBA) collected from La Carlota, Negros Occidental, Philippines, was extracted via an alkaline extraction method using 2M NaOH and precipitation with 5 N H₂SO₄ under constant stirring at elevated temperature. Sodium aluminate was added as aluminum source then subjected to ageing at 80°C for 72 h to form the clinoptilolite-type zeolite crystals. Characterization using Scanning Electron Microscopy – Energy …

Sub-Acute Oral Toxicity Evaluation Of Philippine Bignay (Antidesma Bunius (L.) Spreng Cv. ‘Kalabaw’) Fruit In Icr Mice, Jonina Marie Tengco, Liezl Atienza, Maria Amelita Estacio, Mark Joseph Desamero, Roxanne Gapasin, Jonna Rose Maniwang, Katherine Ann Castillo-Israel, Rohani Navarro, Dianne Jane Sunico, James Ryan Aranzado, Ann Cayetano, Joan Delomen, Loraine Ancheta

The Philippine Agricultural Scientist

This study evaluated the safety of Bignay (Antidesma bunius (L.) Spreng cv. ‘Kalabaw’) fruits through a sub-acute oral toxicity test in male and female ICR mice. The evaluation was done through oral gavage of the aqueous fruit sample at 2,000 mg kg^-1 body weight dose for 28 d. Results showed that there were no significant changes in feed and water intake of male and female ICR mice as compared to the control groups that received distilled water (p < 0.05). Blood chemistry and hematology values for all mice groups were comparable to the controls and published values. All mice groups also had appreciable body weight gain (10.89% – 21.69%) with zero morbidity and mortality. Lastly, the gross and microscopic examination of the brain, heart, lungs, GI tract, liver, spleen, and kidneys showed normal architecture and histology, suggesting that the fruits did not induce any morphological abnormalities. Results of this study showed that Bignay (cv. ‘Kalabaw’) fruits are safe for consumption with an LD₅₀ of greater than 2,000 mg kg^-1 body weight.

Thermal Inactivation Kinetics Of Salmonella In Milk Powder As Impacted By Water Activity And Powder Type, Erika Litta Kadas

Graduate Theses and Dissertations

Historically, low-water activity (aw) foods (aw <0.65) were considered to be microbiologically safe for consumption. However, these foods have been implicated in outbreaks of pathogens such as Salmonella enterica, at a frequency that surely challenges this assumption of safety. Although usually implicated in outbreaks involving poultry and egg products, Salmonella spp. have frequently been the culprit in several outbreaks and recalls associated with low-water activity foods (LWAF) due to contamination resulting from the environment, animals, or even the employees during pre-or post-processing. One such LWAF that has been associated with Salmonella spp. outbreaks is milk powder. Milk powders are used in a variety of products ranging from infant formula to confectionary goods. With their widespread use, improving their safety is imperative. A key step in improving their safety is to thoroughly investigate preventive controls related to milk powder processing. The Food Safety Modernization Act (FSMA) established the Preventive Controls for Human Foods Rule, which mandates that processors design and establish a food safety plan outlining any potential hazards and the steps they will take to ensure those hazards do not compromise the safety of the product. Presently, the dairy industry does not have an established kill-step for milk powders post-spray drying. Spray drying may reduce some microbial populations, however, desiccation(e.g., spray drying) is not considered a kill-step. The work outlined in this thesis aims to assist our dairy industry partners in establishing their own thermal process for milk powders post-spray drying. Moisture sorption isotherms of two milk powders (nonfat dry milk: NFDM and a milk protein concentrate with 85% protein content: MPC-85) were determined and showcased that the temperatures at which the isotherms were determined (23, 40, or 60°C) significantly affected both the adsorption and desorption isotherms (p<0.0001) for each powder. Secondly, the thermal inactivation kinetics of Salmonella spp. in both powders were evaluated at two different water activities (0.20 and 0.30) and three temperatures (75, 80, and 85°C) to determine the effect of water activity on the thermal resistance of a cocktail of Salmonella spp. The D-values of Salmonella were heavily influenced by the thermal treatment temperature (p< 0.0001), but not the water activity (p >0.05). The overall findings contained within this thesis provide valuable information about the thermal inactivation kinetics of Salmonella spp. to our partners in the dairy industry so that they may implement an appropriate thermal process for their milk powders.

Applying A Material Science Approach To Improve Rice Processing Performance, Michelle Oppong Siaw

Graduate Theses and Dissertations

Rice is typically consumed as whole kernel, which makes the economic value of whole kernels twice that of brokens. Macro-structural defects such as fissures and chalkiness have been recognized to weaken kernel mechanical strength, and thereby increase breakage during milling. However, high percentages of brokens are sometimes recorded even though these defects are controlled prior to milling. It was hypothesized that rice milling characteristics are influenced by endosperm porosity from the structural arrangement of chemical components and by bran thickness and composition. Thus, this study aimed to modify chemical components by applying treatments to alter rice porosity and its associated …

Survey For Usage Of And Interest In Personalized Nutrition As A Possible Health Approach, Kimberly Garrett

Biological Sciences Undergraduate Honors Theses

Dietary factors can lead to chronic diseases and impact certain health factors such as sleep and mood. Personalized nutrition is based on an individual’s phenotype and genotype to meet specific dietary needs. This approach could be an intervention to benefit an individual’s health. This study surveyed a population to analyze the population’s view on and usage of personalized nutrition. The use of personalized nutrition was minimal, but there was interest within the population. In addition, a relationship between health and mood was found. However, the sample size was a limiting factor for this study. Future directions could include studying why …

Synthesis And Characterization Of Aerogels From Cellulose-Starch Mixtures For Advanced Packaging Applications, Angel Sagardui

Chemical Engineering Undergraduate Honors Theses

Biodegradable, highly porous, ultra-lightweight, and high-surface-area aerogels from microcrystalline cellulose (MCC) and corn starch mixtures were synthesized through a simple, green process, specifically supercritical carbon dioxide (SC-CO2) drying. Five weight ratios of samples were generated (pure MCC, 2:1 MCC-starch, 1:1 MCC-starch, 1:2 MCC-starch, and pure starch) and were then subjected to a variety of characterization experiments relating to textural and thermal properties as well as morphology, crystallinity, and chemical interactions. Overall, the 1:2 MCC-starch aerogel had the lowest density (0.04 g/cm3), and highest porosity (97%). Conversely, the pure MCC aerogel demonstrated the highest mechanical strength (Young’s modulus of 48.9 MPa), …

Evaluating The Efficacy Of Germination And Fermentation In Producing Biologically Active Peptides From Pulses, Ashley Newton

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

Recently, there has been a profound increase in demand of plant-based proteins, especially pulse proteins. However, pulses contain high concentrations of antinutritional factors that hinder the digestibility of proteins. Processing techniques such as enzymatic hydrolysis, microbial fermentation, and physical processing modulate nutritional quality and functionality of pulses. Processing also releases peptides from parent proteins that exhibit health-beneficial bioactivity against various disease risk factors. In this study, germination, gastrointestinal digestion, and microbial fermentation were evaluated to determine the nutritional quality and release of bioactive peptides during and after processing.

Germination of chickpeas (Cicer arietinum L.) modulated the protein profile, and …

Investigating Quality Attributes And Wine Production Methods Of Arkansas-Grown Grapes, Amanda Fleming

Graduate Theses and Dissertations

Grapevines (Vitis species) are grown worldwide to produce table grapes, juice grapes, dried grapes, and wine with the United States as one of the world’s largest wine and grape producers. Though not a large contributor to the U.S. grape and wine industry, Arkansas’ industry plays an important role in the state’s agritourism and economy. Most grapes grown in Arkansas’ warm climate include native species, such as muscadines (V. rotundifolia) and hybrids (crosses of Vitis species). Two important hybrid red wine grapes grown in Arkansas are Chambourcin, grown commercially for its positive viticulture and enological quality, and Enchantment, a newer cultivar …