Food Science Commons^™

'Good Food’ And Food Sovereignty In The South Texas Borderlands: A Qualitative Investigation Of Alternative Retail Food Outlet Managers And Owners, Kanyanat Lertkhonsan

Theses and Dissertations

This case study describes how Alternative Retail Food Outlets (ARFOs) managers and owners in a county in South Texas near the U.S. – Mexico border I am calling Esperanza County, decide what food to eat and to sell. Data from qualitative interviews reveals that the South Texas socioeconomic – cultural context and informants’ economic constraints shaped two different conceptions of good food. At the same time, informants’ socioeconomic backgrounds and sources of good food reveals that the power to define good food – as organic, local, and seasonal – and those that can access it tend to be the educated …

Evaluation Of Extended Aging Type And Cooking Practices On Palatability Of Beef Steaks, Katharine Anne Bugenhagen

Graduate Theses and Dissertations

Two studies were conducted to determine if sous vide was a viable way to improve palatability of various beef cuts, and to determine whether extended aging duration and the presence of a bone impacts the consumer ratings of beef short loins.When evaluating the impact of sous vide cooking (SVG) on multiple beef muscles, there was a muscle × method interaction for overall liking (P = 0.04). The traditionally cooked (TRAD) Longisimus lumborum (LL) was rated the highest (P < 0.05). The Chuckeye steak (CHE) was rated next, both TRAD and SVG, with the traditional ranked higher, this was followed by the Triceps brachii (TB) also for both TRAD and SVG, however for the TB the SVG ranked higher (P < 0.05). The TRAD Biceps femoris (BF) rated the lowest (P < 0.05) of all of the muscles. Shear force did no differ between the cooking treatments (P > 0.05), or was there an interaction between muscle × method for shear force measurements (P < 0.05). The LL was rated the highest for tenderness (P < 0.05) while the BF was rated the lowest (P < 0.05). The second study compared subprimals aged over three aging periods (21, 42 63 days), then split into bone-in or boneless steaks, there were no interactions observed within the consumer data (P ≥ 0.05). BI steaks were rated higher (P < 0.05) for juiciness and overall liking by consumers, however BI and BL were rated similarly by consumers for tenderness and flavor (P > 0.05). When evaluated by consumers, aging did …

Effect Of Metal Ions And Temperature On Stability Of Thiamine Determined By Hplc, Jhong Huei Huang

All Theses

Thiamine degradation occurs during storage and transportation for short and long periods due to the exposure to several factors, such as heat, oxidation-reduction reactions, and alkali. In this study, the effects of four metal ions (i.e., Cu⁺, Cu²⁺, Fe²⁺, and Fe³⁺) on thiamine stability in aqueous solutions at three temperatures (i.e., 25, 40, and 55°C) for the storage time of 7 days were discussed. Thiamine degradation was found to follow the first-order kinetic reaction, and the degradation rate could also be estimated. The factors in influencing thiamine stability included pH values, temperatures, …

Tvir: A Comprehensive Vegetable Information Resource Database For Comparative And Functional Genomic Studies, Tong Yu, Xiao Ma, Zhuo Liu, Xuehuan Feng, Zhiyuan Wang, Jun Ren, Rui Cao, Yingchao Zhang, Fulei Nie, Xiaoming Song

Department of Food Science and Technology: Faculty Publications

Vegetables are an indispensable part of the daily diet of humans. Therefore, it is vital to systematically study the genomic data of vegetables and build a platform for data sharing and analysis. In this study, a comprehensive platform for vegetables with a user-friendly Web interface—The Vegetable Information Resource (TVIR, http://tvir.bio2db.com)—was built based on the genomes of 59 vegetables. TVIR database contains numerous important functional genes, including 5215 auxin genes, 2437 anthocyanin genes, 15 002 flowering genes, 79 830 resistance genes, and 2639 glucosinolate genes of 59 vegetables. In addition, 2597 N6-methyladenosine (m6A) genes were identified, including 513 writers, 1058 erasers, …

Inactivation Kinetics Of Bacillus Atrophaeus In Liquid Hydrogen Peroxide For Aseptic Package Sterilization, Manoj Sawale, Xiang Cheng, Rishi Drolia, Patnarin Benyathiar, Ferhan Ozadali, Arun Bhunia, Dharmendra Mishra

EKU Faculty and Staff Scholarship

Liquid hydrogen peroxide is used as a common sterilant for the aseptic packaging materials. Based on the Food Safety Objective (FSO) for specific products, a surrogate organism, Bacillus atrophaeus, is used to validate the sterilization processes. This study aims to develop a methodology for the kinetic inactivation parameter estimation of B. atrophaeus. Spores of B. atrophaeus were challenged with various peroxide concentrations (20%, 28%, and 33%; v/v) and temperatures such as 23, 55, 71.1, and 82.2 °C. The log-linear and Weibull models were used for the inactivation models for liquid peroxide at different temperatures. The parameters …

Cross-Modal Associations Between Hand-Feel Touch And Oral Irritation, Ragita Cantika Pramudya

Graduate Theses and Dissertations

Hand-feel touch cues have been shown to influence the perception of other sensory modalities and can be used as means to create expectations toward food or beverage products presented concurrently with such cues. However, to date, there has been limited research on how these hand-feel touch cues could impact oral irritation elicited by capsaicin-containing products. Because oral irritation sensation is a dynamic perception lasting a period of time, temporal methodologies, such as Time-Intensity (TI) and Temporal-Check-All-That-Apply (TCATA), must be used when evaluating capsaicin-containing products. The use of temporal methodologies when examining the cross-modal effects of other cues on capsaicin irritation …

Development, Characterization, And Application Of Pearl Millet Starch-Based Nanocomposite Films Reinforced With Kudzu Cellulose Nanocrystals, Sneh Bangar

All Dissertations

The accumulation of plastic waste has created serious human, wildlife, and environmental problems. Because of increasing consumer consumption, post-consumer packaging has become a major source of plastic waste. Therefore, there is a great need to develop alternative packaging materials which are environment-friendly, economical, and effective. The current research focused on developing pearl millet starch (PMS)-based biopolymer films reinforced with kudzu cellulose nanocrystals (CNCs) as an alternative to plastic packaging. Nanocomposite films were formulated by blending PMS and glycerol (30%) with different kudzu CNCs concentrations (1–7wt%) using the solution casting process. The prepared PMS/kudzu CNCs nanocomposite films were tested for various …

The Effect Of Freezing Rates And Storage On Atlantic Salmon And Peaches, Wesam Aljeddawi

All Dissertations

The effect of long-term frozen storage of Atlantic salmon and sliced peaches was studied to determine methods to optimize quality. The first experiment was conducted to determine the quality changes in Atlantic salmon stored at different freezer temperatures over 12 months. Fresh and pre-frozen salmon were placed in five different freezers set at –7°C, –12°C, –18°C, –29°C and –77°C and evaluated for quality at 30, 90, 180, 270 and 360 days of storage. In general, higher quality was retained to a greater extent in salmon held at –29°C and –77°C for 360 days compared to the other storage temperatures. No …

The Invisible Meat Microcosmos: Investigations Of Processed Meats' Specific Spoilage Organisms, Rebecca Furbeck

Department of Animal Science: Dissertations, Theses, and Student Research

As humankind grows in population, so will our need to compete against bacterial populations which spoil foodstuffs before we are able to consume them. This dissertation aims to identify the bacterial communities responsible for meat spoilage, and the mechanisms that govern the behaviors of these organisms. The literature review summarizes the state of knowledge regarding factors that influence meat microbiome composition, and how analytical methods can influence research outcomes. Study 1 aimed to identify the impact of additional ingredients and processing steps on the microbial ecology of processed turkey products. The main specific spoilage organisms (SSOs) belonged to the orders …

Maturity Stage At Harvest Influences Antioxidant Phytochemicals And Antibacterial Activity Of Jujube Fruit (Ziziphus Mauritiana Lamk. And Ziziphus Spina-Christi L.), Adhbah R. H. Aldhanhani, Zienab F. R. Ahmed, Nikolaos Tzortzakis, Zora Singh

Research outputs 2022 to 2026

Fruits of the genus Ziziphus are known for their medicinal and nutritional value. Thus, this study aimed to investigate the influence of different maturity stages (unripe, half-ripe, and ripe fruit) at harvest on the physicochemical characteristics, phytochemical composition, antioxidants, and antibacterial activities of Ziziphus mauritiana and Ziziphus spina-christi fruits. In both plant species, the unripe fruits had significantly higher (P < 0.05) phenolic and flavonoid content and antioxidant and antibacterial activity compared with ripe fruits. At all maturity stages, these features were significantly higher (P < 0.05) in Z. spina-christi fruits than in Z. mauritiana fruits. Regardless of the species, 13 phenolic compounds were identified and quantified in the fruit extracts. For both species, the concentration of individual phenolic compounds changed with fruit maturity. Among the phenolic compounds, the gallic acid, 4-hydroxybenzoic acid, salicylic acid, catechin, and rutin levels were significantly higher (P < 0.05) in Z. spina-christi fruits than those for Z. mauritiana fruits, whereas vanillic acid and quercetin showed the opposite trend. Additionally, trans-cinnamic acid was only detected in Z. spina-christi fruits. In conclusion, the mature unripe jujube fruit, especially in Z. spina-christi, was shown to be a promising source of various naturally occurring compounds of significant interest owing to its pharmacological and therapeutic properties as an antioxidant, anti-inflammatory, and analgesic.

Arkansas Soybean Research Studies 2021, Jeremy Ross

Arkansas Agricultural Experiment Station Research Series

Arkansas is the leading soybean-producing state in the mid-southern United States. Arkansas ranked 11th in soybean production in 2021 compared to the other soybean-producing states in the U.S. The state represented 3.49% of the total U.S. soybean production and 3.49% of the total acres planted in soybean in 2021. The 2021 state soybean average yield was 52.0 bushels per acre, setting a new state record and surpassing the previous yield record of 51.5 bushels per acre set in 2020. The top five soybean-producing counties in 2021 were Mississippi, Phillips, Crittenden, Poinsett, and Arkansas (Table 1). These five counties accounted for …

Nexus Between Animal Welfare, Environment, And Sustainable Development: Resource Document, Wellbeing International

Nexus – UNEP – Animal Welfare, Environment, Sustainable Development

This Resource Document has been developed to explore the Nexus (links) between Animal Welfare, the Environment, and Sustainable Development. The document includes relevant citations and reports addressing the topics encompassed by the Nexus. It will be maintained as a “living document” (subject to revision) in the WellBeing International Studies Repository. The original document and subsequent revisions will be kept in the Repository to provide a record of the changes.

Systematic Review And Meta-Analysis Of The Growth Performance And Carcass Composition Of Nile Tilapia (Oreochromis Niloticus) Fed Dietary Copra Meal, Tzodoq Obrero Magbanua, Janice A. Ragaza

Biology Faculty Publications

Introduction

Nile tilapia (Oreochromis niloticus) is one of the most cultured species in the aquaculture industry. However, its market price is affected by the increasing cost of fishmeal. Plant-based proteins are being used to mitigate the problem.

Methodology

This paper comprehensively quantified the growth performance and carcass composition of Nile tilapia fed copra meal via systematic review and meta-analysis. The literature review and paper selection were done based on the preferred reporting items for systematic reviews and meta-analysis method. The data from peer-reviewed papers that qualified from the inclusion screening criteria such as standard error reporting, feeding period, absence of …

Acknowledgment Of Reviewers

Journal of Food and Drug Analysis

No abstract provided.

Inorganic Arsenic Speciation Analysis In Food Using Hplc/Icp-Ms: Method Development And Validation, Yu-Cheng Lai, Yi-Chen Tsai, Yu-Ning Shin, Ya-Chun Chou, Ying-Ru Shen, Nu-Ching Lin, Shu-Han Chang, Ya-Min Kao, Su-Hsiang Tseng, Der-Yuan Wang

Journal of Food and Drug Analysis

Arsenic (As) compounds can be classified as organic or inorganic, with inorganic arsenic (iAs) having significantly higher toxicity than organic As. As may accumulate in food materials that have been exposed to As-contaminated environments. Thus, the “Sanitation Standard for Contaminants and Toxins in Foods” published by the Ministry of Health and Welfare set the standard limits for iAs content in rice, seaweed, seafood, and marine oils to safeguard public health. Therefore, a robust analytical method must be developed to selectively and quantitatively determine iAs content in rice, seaweed, seafood, and marine oils. Herein, we reported and verified the method of …

Optimization Of Quechers And High Performance Liquid Chromatography-Fluorescence Detection Conditions To Assess The Impact Of Preparation Procedures On Eu Priority Pahs In Coffee Samples And Their Pahs Consumption Risk, Ying-Chun Wan, Zwe-Lin Kong, Yu-Hsuan Chao, Chia-Fang Teng, Deng-Jye Yang

Journal of Food and Drug Analysis

The good performance conditions for determination of EU priority PAHs in coffee samples were established to evaluate the effects of roasting degree on the PAHs in coffee beans and the brewing methods on the PAHs transfer from coffee beans to their brews. The consumption risk of the PAHs in coffee products was also assessed. The PAHs levels of the roasted coffee beans were in the order: 923.65 ng/g (dark roast) > 132.20 ng/g (medium roast) > 69.28 ng/g (light roast). Compared with general brewing with the drip bag (PAHs content, 0.30–0.62 ng/mL in coffee brews), the coffee machine brewing (set at 4 …

Effect Of Sterilization Conditions On The Formation Of Furan And Its Derivatives In Canned Foods With Different Substrates, Wen-Xuan Tsao, Bing-Huei Chen, Tsai-Hua Kao

Journal of Food and Drug Analysis

This study explored the effects of sterilization conditions on the formation of furan and its 10 derivatives in canned foods with a sterilizing value (F0) at 4. The contents of furans were determined by SPME arrow-GC-MS/MS, along with the furan precursors analyzed for elucidating the possible mechanism of furan formation. Results revealed that the total furan contents rose substantially in canned meat paste, tomato mackerel, chicken puree, tomato paste, pineapple slice, pineapple juice and carrot juice following sterilization. However, the total furan content did not change significantly ( p > 0.05) in canned oily mackerel, but decreased significantly ( p < 0.05) in canned apple puree after sterilization. With the exception of apple puree and pineapple slice, all the other canned foods showed a higher total furan content under low-temperature-long-time condition than that under high-temperature-short-time condition. Following heating, only the furan level showed a large increase in chicken puree, meat paste and tomato mackerel, whereas in canned fruit- and vegetable-based foods, the contents of furan and furfural showed a pronounced increase. The levels of alkylated furans were higher in sterilized samples containing high level of amino acid, while that of oxygenated furans were higher in sterilized samples containing high level of reducing sugar.

Optimum Synthesis Of Au@Ag Nanoparticle As Plasma Amplifier To Detect Trace Concentration Of Afb1 Via Object-Binder-Metal Sers Method, Wenwen Chen, Qiang Chen, Wei Zhang, De Zhang, Zhi Yu, Ying Song, Xiubing Zhang, Dejiang Ni, Pei Liang

Journal of Food and Drug Analysis

The problem of aflatoxin contamination emerged gradually in the field of food safety. Surface-enhanced Raman spectroscopy (SERS) is an ultra-sensitive and non-destructive spectroscopy technology with extensive application prospects in the detection field. In this paper, with the detection of AFB1 as the target, Au@Ag NPs substrate with uniform morphology and strong SERS effect was prepared. Furthermore, the intermediates formed by hydrogen bonding between AFB1 and melamine facilitate the binding of toxin molecules to the substrate. Moreover, the AFB1-melamine-Au@Ag NPs detection system was established by optimizing the melamine dosage, and the limit of detection can reach 10^-8 mol/L (M). In …

Simple And Rapid Detection Of Ractopamine In Pork With Comparison Of Lspr And Lfia Sensors, Min Ji Lee, Sheik Aliya, Eun-Seon Lee, Tae-Joon Jeon, Mi-Hwa Oh, Yun Suk Huh

Journal of Food and Drug Analysis

This study developed a simple and rapid strategic technique to detect ractopamine (chemical growth-promoting agent) in pork. Two highly sensitive and specific gold nanoparticle-based portable sensors, i.e., localized surface plasmon resonance (LSPR) sensors, and lateral flow immunoassay (LFIA) strips were developed to detect veterinary drug residues in food products, that have detrimental effects on humans. Optimization studies were conducted on several sensor devices to improve sensitivity. Each sensor comprised functionalized gold nanoparticles conjugated with ractopamine antibodies. The LSPR sensor chip achieved excellent detection sensitivity = 1.19 fg/mL and was advantageous for quantitative analysis due to its wide dynamic range. On …

Recent Trends In Analysis Of Mycotoxins In Food Using Carbon-Based Nanomaterials, Bing-Huei Chen, Baskaran Stephen Inbaraj

Journal of Food and Drug Analysis

Mycotoxins (MYTs), a class of low molecular weight secondary metabolites produced by filamentous fungi in food and feed, pose serious global threat to both human health and world economy. Due to their mutagenic, teratogenic, carcinogenic and immunosuppressive effects, the International Agency for Research on Cancer has classified various MYTs under Group 1 to 3 category with aflatoxins being designated under Group 1 category (carcinogenic to humans). Also, the presence of MYTs in trace amounts in diverse food matrices necessitates exploration of highly sensitive methods for onsite analysis. Although conventional chromatographic methods are highly sensitive, they are expensive, tedious and cannot …

Recent Advances In Immunoassay-Based Mycotoxin Analysis And Toxicogenomic Technologies, Winnie-Pui-Pui Liew, Mohd-Redzwan Sabran

Journal of Food and Drug Analysis

The co-occurrence and accumulation of mycotoxin in food and feed constitutes a major issue to food safety, food security, and public health. Accurate and sensitive mycotoxins analysis can avoid toxin contamination as well as reduce food wastage caused by false positive results. This mini review focuses on the recent advance in detection methods for multiple mycotoxins, which mainly depends on immunoassay technologies. Advance immunoassay technologies integrated in mycotoxin analysis enable simultaneous detection of multiple mycotoxins and enhance the outcomes’ quality. It highlights toxicogenomic as novel approach for hazard assessment by utilizing computational methods to map molecular events and biological processes. …

Analysis Of Highly Polar Pesticides In Foods By Lc-Ms/Ms, Wan-Rou Liao, Kuan-Lu Wu, Kun-Hao Chiang, Chieh-En Teng, Sung-Fang Chen

Journal of Food and Drug Analysis

Highly polar pesticides (HPP) are a group of pesticides that are characterize as low Log Kow. Many high-throughput multi-residue analysis methods based on liquid chromatography-tandem mass spectrometry (LC-MS/MS) for the simultaneous determination of such polar pesticides have been proposed. In this article, we summarize the various sample preparation methods including quick polar pesticides (QuPPe), dispersive solid phase extraction (dSPE), solid phase extraction (SPE) and QuEChERS (Quick, Easy, Cheap, Effective, Rugged and Safe), especially for QuPPe, which are mainly used for the determination of HPP in foods. In addition, we summarize LC-based separation methodologies that are currently used for the analysis …

Microbial Toxins In Fermented Foods: Health Implications And Analytical Techniques For Detection, Khadijah Fayyaz, Asad Nawaz, Amin N. Olaimat, Kashif Akram, Umar Farooq, Mehreen Fatima, Shahida Anusha Siddiqui, Insha Shakeel Rana, Mahnoor Mahnoor, Hafiz Muhammad Shahbaz

Journal of Food and Drug Analysis

Recently, demand for fermented foods has increased due to their improved nutritional value, taste, and health-promoting properties. Worldwide consumption of these products is increasing. Fermented foods are generally safe for human consumption. However, some toxins, primarily biogenic amines (putrescine, phenylethylamine, histamine, tyramine, and cadaverine), mycotoxins (fumonisins, aflatoxins, ochratoxin A, zearalenone, and trichothecenes), and bacterial toxins (endotoxins, enterotoxins, and emetic toxins) can be produced as a result of using an inappropriate starter culture, processing conditions, and improper storage. These toxins can cause a multitude of foodborne illnesses and can lead to cardiovascular aberration and adverse gastrointestinal symptoms. Analytical techniques are in …

Recent Advances In The Analysis Of Polycyclic Aromatic Hydrocarbons In Food And Water, Bing-Huei Chen, Baskaran Stephen Inbaraj, Kuo-Chiang Hsu

Journal of Food and Drug Analysis

Polycyclic aromatic hydrocarbons (PAHs), a class of harmful and persistent organic contaminant, are widely distributed in the environment and eventually accumulated in water and food. Also, they are formed in different varieties and varying amounts during processing of food depending on the food composition, cooking method and processing condition. According to the International Agency for Research on Cancer (IARC), various PAHs are classified under Group 1 to 3 category, with Group 1 designated as carcinogenic to humans, Group 2A as probable carcinogen, Group 2B as possible carcinogen and Group 3 as noncarcinogenic. Therefore, it is imperative to develop rapid and …

Preface, Bing-Huei Chen

Journal of Food and Drug Analysis

No abstract provided.

Effect Of Egg White Powder On Frying Characteristics Of Surimi And Its Mechanism, Xie Dongfei, Deng Fenghong, Peng Peiqi, Huang Li, Hu Xiuting, Luo Shunjing

Food and Machinery

Objective:The objective of this study is to investigate the effect of egg white powder addition on the fried characteristics of surimi and its influencing mechanism. Methods:The cheap silver carp was used as raw material, and the egg white powder was added to the surimi for compounding. The frying characteristics of surimi were characterized by measuring porosity, hardness and water absorption, and the dynamic rheological properties, foam stability and SDS-PAGE of surimi were measured to explore its influencing mechanism. Results:With the increase of egg white powder content, the porosity and water absorption of fried fish ball increased first …

Effects Of Hydration Temperature, Geldosage And Potassium Chloride Dosage On The Viscosity Of Kappa-Carrageenan Solution, Luo Chang-Rong, Zhang Qian, Zhou Jin-Jie, Zhou Wei, Yin Qian-Qian

Food and Machinery

Objective:To achieve accurate application of kappa-carrageenan as a gelling agent in food industries such as processed meats, dairy, desserts and jellies, as well as seamless capsule in pharmaceuticals and crushable beads in tobaccos. Methods: The viscosities of kappa-carrageenan solution prepared at different hydration temperature, different dosages of kappa-carrageenan dosage and potassium chloride were measured by digital viscometer. Results:① The hydration temperature had a great influence on the viscosity of kappa-carrageenan gel solution. With the increasing hydration temperature (fixed hydration time at 1 h), the viscosity of kappa-carrageenan gel solution decreased. Generally the higher the dosage of kappa-carrageenan, …

Effects Of Different Concentrations Of Free So2 And Dissolved Oxygen On Wine Color And Anthocyanins Content, Peng Xin, Yang Xing-Yuan, Asat Ahtam, Yang Fan, Li Ze-Han, Li Han-Lun

Food and Machinery

Objective:This study aimed to explore the effects of different concentrations of dissolved oxygen and free SO₂ on the color and related parameters of Cabernet Sauvignon dry red wine during aging, and to provide basic data for enterprises to improve the aging process of Cabernet Sauvignon dry red wine.Methods:Cabernet Sauvignon dry red wine from Xinpuwang Wineyard in Shanshan County, Turpan, Xinjiang was used as the brewing material. The effects of different concentrations of free SO₂ and dissolved oxygen on wine color, hue and anthocyanin content were observed during wine aging.Results:The wine was bright red …

Tomato Weight Prediction Based On Image Processing, He Ting-Ting, Li Zhi-Wei, Zhang Xin, Zhang Zhong-Li-Li, Xiao Xue-Peng, Dong Jing

Food and Machinery

Objective：A tomato weight detection method based on image processing was established to realize non-contact tomato weight detection. Methods：The binary image of tomato was obtained through image processing. The geometric features of tomato were extracted by pixel statistics and minimum circumscribed rectangle method, and correlation analysis was made between the characteristics and the real value of tomato weight, then the regression model of tomato weight detection with geometric features as parameters was established. Results：Compared with the real size of tomato, the measurement error of transverse and longitudinal diameter of Tomato by minimum external rectangle method was less than …

Primary Structure Characterization And Antioxidant Activity Of Polysaccharide From Zizyphus Jujuba Cv. Banzao, Li Nan, Zhang Xiangfei, Yang Chunjie

Food and Machinery

Objective:This study aimed to analyze the physicochemical properties, primary structure and antioxidant activity of polysaccharide from Zizyphus jujuba cv. Banzao.Methods:The polysaccharides were prepared by water extraction and alcohol precipitation, deproteinization with trichloroacetic acid and decolorization with hydrogen peroxide. The physicochemical properties of polysaccharides were studied, and the possible structures were predicted by Ultraviolet-visible (UV-Vis) and infrared (IR) spectroscopy. Finally, the free radical scavenging ability was determined.Results:The polysaccharide from Z. jujuba cv. Banzao contained the content of total sugar and uronic acid with 52.30% and 46.22%, respectively, and showed 64.70% of esterification degree, which was an …