Food Science Commons^™

Extraction Of Podocarpus Nagi Nut Oil And Analysis Of Their Physicochemical Properties, Lu Lulu, Yang Chongwen, Li Chengyong, Sun Shengli, Yan Xiemin, Su Tiantian, Feng Yanting

Food and Machinery

In order to further develop the resources of Podocarpus Nagi, the technology of ultrasonic assisted soxhlet extraction for the extraction of Podocarpus nagi was optimized by single factor and response surface tests. The physicochemical properties and fatty acid composition were analyzed. The results showed that the optimum extraction conditions were as follows: the extraction temperature 75 ℃, the solid-liquid ratio 140 （g/mL）, the extraction time 150 min and extraction solvent n-hexane. Under this condition, the yield of bamboo nut oil was 29.32%. The analysis via GC-MS method showed that nine kinds of fatty acids were detected in the bamboo nut …

Studies On The Extraction Process And Its Stability Of Yellow Pigment From Rosa Sterilis D. Shi, Xie Guofang, Tian Yonglin, Deng Yuling, Zhou Xiaoli, Liu Yongling, Zhao Zhibing, Ma Lizhi

Food and Machinery

The extraction conditions of yellow pigment from Rosa sterilis D. shi were optimized by extraction agent screening and uniform experimental design, and the effects of light, pH, oxidant, reducing agent, metal ions and sugar on their stability and antioxidant capacity was investigated. The optimum extraction conditions of Camellia oleifera cake were obtained as follows: 80% acetone, the ratio of material to liquid is 116 （g/mL), each time ultrasonic assisted extraction for 3.5 h at 58 ℃, and extraction 2 times. The yellow pigment was unstable in the sunlight, but showing a strong antioxidant capacity. Yellow pigment and its antioxidant capacity …

Extraction Of Insoluble Dietary Fiber From Purple Sweet Potato By Ultrasonic Assisted Enzyme Method And The Determination Of Its Hydroxyl Radical Scavenging Ability, Xue Shan

Food and Machinery

The process of extracting the insoluble dietary fiber (IDF) of purple potato by ultrasonic-assisted enzymatic method was studied, and its antioxidation in vitro was also evaluated. The effect of five factors (ratio of material to liquid, ultrasonic time, ultrasonic power, alpha amylase dosage and enzyme hydrolysis temperature) on insoluble dietary fiber extraction rate were determined. Orthogonal optimization test was carried out on the basis of single factor test, and the antioxidant level of IDF was evaluated by hydroxyl radical (·OH) in vitro. The single factor test showed that among the factors, the enzymolysis temperature played the most significant role on …

Purification Of Flavonoids From Eggplant Leaves Using Macroporous Resin And Its Antioxidant Activities, Yang Bin, Jin Xiaoqing, Li Caixia, Jia Oyang

Food and Machinery

Static adsorption and desorption experiments were carried out to determine the types of macroporous resins for purifying flavonoids from eggplant leaves, to optimize its technological conditions, and to comparatively analyze the antioxidant activities of eggplant leave flavonoids before and after purification. The results showed that NKA-II was the optimal adsorbent. The optimum conditions for purification of flavonoids from eggplant leaves were listed as follows: sample concentration of crude extracts 0.362 6 mg/mL, sample pH 2, the static absorption time, 2.5 h. After 40 minutes desorption with 70% ethanol (pH=3), the content of flavonoids was increased from 17.91% before purification to …

The Influence Of Foodborne Pathogens Growth Heterogeneity On Risk Assessment, Lu Yi, Liu Haiquan, Zhao Yong, Xie Jing, Pan Yingjie

Food and Machinery

In this review, the concept of growth heterogeneity of foodborne pathogenic bacteria was introduced. Moreover, the domestic and abroad study progress was reviewed, and the expression forms and influencing factors of strain growth heterogeneity were systematically summarized. In addition, the solutions for reducing the accuracy the growth heterogeneity of foodborne pathogenic bacteria to microbial risk assessment were also presented.

Recent Advances In Rapid Detection Techniques Of Fungus Contamination In Dairy Products, Yang Tongxiang, Chang Xiaojing, Wu Kongyang, Fei Peng, Chen Junliang, Tang Haoguo, Liu Lili, Kang Huaibin

Food and Machinery

Fungus and their harmful substances become one of the most serious contamination in food. This article mainly summarizes the researches on the fungus contamination profile and fungus rapid detection techniques in dairy and dairy products in recent years. Comparing the application of traditional detection methods and rapid detection techniques in dairy products, it will improve the rapid detection techniques system and develop new detection system to better monitor the dairy products quality and promote the sustainable and healthy development of the dairy industry.

Application Of Slurry Ice Combined With Ozone In Preservation Of Aquatic Products, Liu Feng, Xie Jing

Food and Machinery

Ice slurry is used for the preservation of aquatic products with high cooling efficiency and good preservation effect, which could utilize the seawater directly. In recent years, the study of ice slurry has become a hot spot. In this review, the research situation of ice slurry for the preservation of aquatic products in recent years at home and abroad were introduced. The combination of ozone and ice slurry was given to use the bactericidal and bacteriostatic effect of ozone to slow down the process of corruption of catches and extend the shelf life of products. Moreover, the future and development …

Optimization On The Enzymatic Preparation Of Extracellular Polysaccharide From Porphyridium Creuntum With Antioxidant Activities In Vitro, Dong Le, He Jingyan, Zheng Tingting, Dai Congjie, Huang Weihong, Li Yuanyue

Food and Machinery

The optimum enzymatic conditions of extracellular polysaccharide of Porphyridium creuntum (EPS) were investigated in this research. Based on the results of single factor experiment, by using the Box-Behnken response surface method array design, the optimum conditions for hydrolyzing EPS to obtain antioxidant hydrolysates with the highest hydroxyl radical scavenging activity were as follows: enzymolysis reaction time 6.3 h, enzymolysis reaction pH 8.0, enzymolysis temperature 63 ℃, and enzyme-to-substrate ratio 2.7 U/mg. Under the conditions, the scavenging rate of hydroxyl radical was 70.64%. Subsequently, the antioxidant activity of the enzymatic hydrolysates were determined in vitro. The results showed that the enzymatic …

The Effect Of Enzymatic Hydrolysis On The Stability And Color Of Ginkgo Cloudy Juice, Ni Yang, Fan Liuping, Xu Xuewan

Food and Machinery

Ginkgo cloudy juice was produced for investigation in the present study. Orthogonal design was carried out to optimize the hydrolysis conditions of enzymic hydrolysis starch from ginkgo cloudy juice. The results showed that a high hydrolysis degree of 55% could be obtained under the optimum enzymatic treatment conditions: a-amylase dosage of 35 U/g kernel, glucoamylase dosage of 60 U/g kernel, hydrolysis temperature of 65 ℃. Ginkgo cloudy juice with different degree of hydrolysis were prepared by controlling hydrolysis time. The suspension and storage stability and some other physical properties including viscosity, droplet size and Zeta potential were characterized to research …

Process Optimizing To Produce Of Non-Fried Instant Noodles By Hot Air-Explosion Puffing Drying, Hu Jian, Zhou Ying, Zuo Bo, Shi Yixue, Dai Yangjun

Food and Machinery

In order to optimize the best process for the production of non-fried instant noodles by hot air-explosion puffing drying. 5 factors of hot air-explosion puffing drying process were evaluated by Plackett-Burman experimental design. 3 significant factors affected the quality of instant noodles, including hot air time, explosion puffing temperature and time. Then the steepest climbing experiment was used to approximate the maximum response region. Finally, the optimum process was obtained by Box-Behnken experiment, treated in hot air at 75 ℃ for 36 min, and puffing at 75 ℃ for 87 min. Under this circumstance, the rehydration time of non-fried instant …

Study On The Optimization On Direct Compression Of Lycium Ruthenicum Murr. Submicron Powder, Deng Kai, Ding Chenxu, Suo Yourui

Food and Machinery

Appropriate excipients were selected for direct compression process of Lycium ruthenicum Murr. Tablets according to the powder properties were screened. The influence of different excipients was investigated based on single factor test with hardness, friability and disintegration time as comprehensive scores. Then, through the Box-Benhnken design of response surface method, the best prescription of the direct compression of Lycium ruthenicum Murr was made. The impact of the different environment on tablets quality also was detected. Conclusion: Microcrystalline cellulose SH102, anhydrous lactose, colloidal silicon were selected as excipients. powders was obtained as follows: microcrystalline cellulose SH102 content of 29.56%, anhydrous lactose …

Effect Of Smoking Regimes On Smoke Release Of Super Slim Cigarettes With Perforation Paper, He Hongmei, Zhang Yuan, Zhu Huaiyuan, Zhuang Yadong, Xiong Xiaomin, Liu Xianjun

Food and Machinery

In order to study the mainstream smoke of the super slim cigarettes with perforation cigarette paper. The tar and nicotine deliveries on a puff-by-puff basis of the super slim cigarettes with different cigarette paper perforation parameters were measured under ISO and HCI regimes respectively. The results showed that: 1) Under ISO regime, tar deliveries of the perforation super slim cigarettes decreased, and there were no obvious variations of nicotine between the perforation cigarettes and the control samples. 2) Under HCI regime, tar and nicotine deliveries of perforation cigarettes increased, and the perforation had a negative effect on the total tar …

Influence Of The Moisture Content Of The Tobacco Blend On The Slim Cigarette, Yu Saibo, Tan Chao, Wang Shitai, Guo Xuemin, Jin Yong, Fan Hongmei, Tan Haifeng, Li Ke, Chen Qian, Liu Qi

Food and Machinery

The influence of the moisture content of the tobacco blend on physical, structural distribution of the tobacco blend, static burning rate, firecone falling, mainstream smoke release, as well as cigarette taste of the slim cigarette were investigated. The results showed that the tobacco blend constituent, firecone falling and cigarette taste were greatly influenced by the moisture content of the tobacco blend when that was between 11.5% to 13.8%. With the increasing of the moisture content of tobacco blend, its degrading resistant property of the tobacco blend became better and the coarse fraction of the tobacco blend constituent was dominating. With …

On-Line Determination Of Emergency Pollution Of Deoxynivalenol In Drinking Water By Flow Injection Chemiluminescence, Yang Panpan, Tang Shuze, Wu Shizheng, Li Liang, Teng Jiuwei

Food and Machinery

A rapid, simple and sensitive flow injection chemiluminescence (CL) method was developed for the determination of deoxynivalenol in drink water. The method was based on the enhancement effect of deoxynivalenol on the CL reaction of luminol-H₂O₂ in alkaline medium. The influences of various experimental factors, including sodium hydroxide, luminol, hydrogen peroxide, Tween 80 concentrations were investigated. Under the optimum conditions, the enhanced CL intensity was linearly related to the concentration of deoxynivalenol in the range of 0.001～4.000 mg/L with a detection limit (3σ) of 0.001 mg/L. The precision was calculated by analyzing sample containing 0.2 mg/L deoxynivalenol …

Effects Of Pulsed Electric Field And Metal Ions On The Electrochemical Properties Of Ovalbumin Solution, Hu Fei, Tang Ting, Zhang Jia, Liu Yanyan, Jiang Aimin, Jiang Zhuo

Food and Machinery

Zeta potential analyzer, conductivity meter and electrochemical workstation were used to analyze the variation of zeta potential, electrical conductivity and redox potential, with addition of different divalent metal ions (Ca²⁺, Ba²⁺, Mn²⁺ and Cu²⁺) to ovalbumin solution before and after pulsed electric field treatment. The results showed that: ① the zeta potential of ovalbumin solution with Ba²⁺ and Cu²⁺ decreased with the addition of pulsed electric field energy and samples with Ca²⁺ and Mn²⁺ increased first and then decreased; ② With the increase of pulse electric field treatment time, …

Effect Of Crushing Fineness On The Chemical Properties Of Mulberry Leaves Powder, Li Ling, Ding Xiaowen, Zhao Wei, Zhang Gaojun, Huang Xianzhi

Food and Machinery

The particle size, microstructure and dissolution of functional components of mulberry leaf powder with different fineness were measured. The three kinds of mulberry leaf powder was obtaind, fine powder, micro powder, and superfine powder. Compared with fine mulberry leaf powder, the average particle size of micro mulberry leaf powder and superfine powder decreased by 86.82% and 91.39% respectively. The content of DNJ (1-deoxynojirimycin) increased by 107.86% and 118.75% (P<0.01), and the content of total phenolics increased by 0.40% and 4.91%. Moreover, the content of polysaccharides increased by 18.86% and 36.57% (P<0.01), and the content of flavonoids increased by 28.47% and 31.86% (P<0.05)，with the contents of amino acid nitrogen increased by 20.00 % and 45.00 %. The Soluble dietary and total dietary fiber increased by 3 998.31% and 6 809.12%, 324.84% and 554.92% (P<0.01). Insoluble dietary fiber decreased by 53.31% and 86.59% (P<0.01). Therefore, the fine pulverization increases the amount of the functional properties dissolution.

Effect Of Salt On Safety Indexes Of Sausage Inoculated With Mixed Cultures During Fermentation, Li Jia, Liu Zhongyi, Chen Yu, Luo Xinping, Yang Hui, Li Ping

Food and Machinery

In order to determining the optimum concentration of salt curing and providing a reference for the preparation of fermentation sausage pre-treatment, the pork was salted by four kinds of low salt concentration, then was made into sausages and fermented. The effects of pH, nitrite, TVB-N and microorganisms on the safety of sausage were analyzed and compared by national standard method under various salinity during fermentation. The results showed that lactic acid bacteria was inhibited less inhibitory at 1.5% and 2.0% salt concentration. Number of lactic acid colonies increased rapidly at the first 6 h after fermentation, and increased slowly after …

Delivering Entrapped Lactobacillus Plantarum Ncimb 8826 With Cereal-Legume Infant-Weaning Food To Improve Children's Gastrointestinal Health, Emmanuel Kyereh

LSU Doctoral Dissertations

Diarrhea remains the second leading cause of death among children under five globally, about one in five children’s deaths are attributable to it. In recent years,’ probiotics have been used as an alternative therapy measure to manage the situation. A promising delivery method that entraps probiotics in infant formula may help prevent or reduce diarrhea. The overall objectives of this study were to deliver entrapped Lactobacillus Plantarum NCIMB 8826 with maize-legume fortified complementary weaning food to reduce diarrhea and improve the gut microbiota. Both in vitro and in vivo models were used in this study and a mouse (C57BL/6 mice …

Radical Social Ecology As Deep Pragmatism: A Call To The Abolition Of Systemic Dissonance And The Minimization Of Entropic Chaos, Arielle Brender

Student Theses 2015-Present

This paper aims to shed light on the dissonance caused by the superimposition of Dominant Human Systems on Natural Systems. I highlight the synthetic nature of Dominant Human Systems as egoic and linguistic phenomenon manufactured by a mere portion of the human population, which renders them inherently oppressive unto peoples and landscapes whose wisdom were barred from the design process. In pursuing a radical pragmatic approach to mending the simultaneous oppression and destruction of the human being and the earth, I highlight the necessity of minimizing entropic chaos caused by excess energy expenditure, an essential feature of systems that aim …

Effect Of Processing On In Vitro Protein Digestibility And Other Nutritional Aspects Of Nebraska Crops, Paridhi Gulati

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

Among plant based agricultural products, Nebraska ranks first nationwide in the production of Great Northern beans (GNB), second in proso millet production, and eighth in production of winter wheat. The present research was focused on the effect of processing on nutritive components and in vitroprotein digestibility of these crops with the aim of promoting their human consumption. Proso millet based extrudates had physical properties similar to commonly extruded rice but had lower expansion than corn. GNB extrudates had limited expansion and high bulk density mostly due to high fiber and protein content. Extrusion significantly reduced the anti-nutritional components in …

Microbiological Safety Assessment Of Fresh Fruits And Vegetables Collected From Main Markets Of Multan, Pakistan, Bina Rida, Farah Deeba

Journal of Bioresource Management

Most of the research related to food-borne human pathogens is conducted on the transmission of pathogens from foods of animal origin. However, recent studies showed that fruits and vegetables are the sources of many disease outbreaks. This study was carried out to assess the current knowledge and future developments for the microbial safety of fresh fruits and vegetables. The eight different fruits and vegetables, Grape (Vitis vinifera), Banana (Musa acuminate), Orange (Citrus sinensis), Apple (Malus domestica Borkh), Carrott (Daucus carota), Cucumber (Cucumis sativus), Green chili (Capsicum annuum …

Cloning And Characterization Of A Pyrethroid Pesticide Decomposing Esterase Gene, Est3385, From Rhodopseudomonas Palustris Psb-S, Xiangwen Luo, Deyong Zhang, Xuguo Zhou, Jiao Du, Songbai Zhang, Yong Liu

Entomology Faculty Publications

Full length open reading frame of pyrethroid detoxification gene, Est3385, contains 963 nucleotides. This gene was identified and cloned based on the genome sequence of Rhodopseudomonas palustris PSB-S available at the GneBank. The predicted amino acid sequence of Est3385 shared moderate identities (30–46%) with the known homologous esterases. Phylogenetic analysis revealed that Est3385 was a member in the esterase family I. Recombinant Est3385 was heterologous expressed in E. coli, purified and characterized for its substrate specificity, kinetics and stability under various conditions. The optimal temperature and pH for Est3385 were 35 °C and 6.0, respectively. This enzyme could …

College Students’ Understandings Of, Perceptions Towards, And Usage Of Canned Foods Based On Exposure To Canned Foods During Childhood, Robert H. Drury, Lora Beth Brown, Pauline Williams, Dennis Eggett, Rickelle Richards

Undergraduate Honors Theses

ABSTRACT

Objective: To evaluate if frequent usage of canned foods in childhood households affected college students’ current understandings of, perceptions towards, and usage of canned foods.

Methods: A secondary data analysis was conducted based on data collected from students who completed The Perceptions and Use of Canned Foods questionnaire. ANOVA statistics were used to make comparisons between students exposed (ECF; n=65) and not exposed (NECF; n=237) to canned foods during childhood.

Results: Compared with NECF, the ECF more strongly agreed that canned foods counted towards United States’ dietary recommendations (p

Conclusions and Implications: Frequent usage of canned foods during childhood …

Sustainable Agriculture: Integration Of Aquaponics At Punta Leona Hotel And Club In Costa Rica, Cailin Sierra Dyer, Paris Riley Smith

Senior Honors Projects, 2010-2019

Sustainable agriculture is becoming an increasingly important method of food production. As human populations continue to grow, attendant food demand has been increasingly met via agribusiness, including monoculture crop production and factory farming. As is well documented, the rise of agribusiness has led to resource degradation and declining stocks on which “sustainable agriculture” relies. This paper describes a local attempt to re-establish “sustainable agriculture” through the development of an aquaculture system that mimics a naturally occurring cycle that integrates fish and plants. The system was constructed over a three-week period in Punta Leona, Costa Rica. First, the ground was cleared …

The Effects Of Dietary Nitrate Supplementation On Swimming Performance In Collegiate Swimmers 2018, Christopher Daniel Mosconi

Master's Theses

The desire for performance enhancement is a common goal amongst athletes. Recently a number of studies have reported various performance enhancing effects of dietary nitrate (NO3-) via beetroot juice (BRJ) supplementation. Research has indicated that the various performance enhancing effects of BRJ can be attributed to a decrease resting systolic blood pressure (SBP), diastolic blood pressure (DBP), and submaximal volume of oxygen consumption (VO2), while increasing vasodilation and mitochondrial efficiency. Purpose: The purpose of this study was to investigate whether BRJ supplementation improves swimming performance in collegiate level swimmers. Methods: Eight collegiate trained swimmers underwent a double-blind 5-day chronic supplementation …

Effects Of Mitochondrial Nadp+-Dependent Isocitrate Dehydrogenase Deficiency On Fructose-Induced Obesity In Mice, Allison Michelle Montalbano, Kaleigh Elizabeth Beane

Human Nutrition and Hospitality Management Undergraduate Honors Theses

Obesity prevalence in the United States continues to increase and is associated with health consequences such as type 2 diabetes, hypertension, atherosclerosis, and hyperlipidemia. Among many contributing factors to obesity, fructose may be one of the major reasons as it disrupts the antioxidant system thereby resulting in an accumulation of reactive oxidative species and leading to obese conditions. The enzyme, isocitrate dehydrogenase 2 (IDH2), reduces nicotinamide adenine dinucleotide phosphate from the TCA Cycle, hence might be implicated with not only energy metabolism but also cellular redox homeostasis. Therefore, the hypothesis was that IDH2 deficiency in mice would exacerbate hepatic lipid …

Modeling Sensory And Instrumental Texture Changes Of Dry-Roasted Almonds Under Different Storage Conditions, Anna N. Cheely, Ronald B. Pegg, William L. Kerr, Ruthann B. Swanson, Guangwei Huang, Daniel R. Parrish, Adrian Kerrihard

Department of Nutrition and Food Studies Scholarship and Creative Works

The rejection of roasted almonds by consumers is often due to the development of rancidity or textural changes. Dry-roasted ‘Nonpareil’ almonds were stored in polypropylene bags (PPB) in environmental chambers at 15, 25, 35 °C and 50 or 65% relative humidity (RH) or at 4 °C without RH control, and in high barrier bags (HBB) at 4, 15, 25, and 35 °C without RH control. Descriptive and consumer sensory testing as well as instrumental texture analyses were conducted on the samples over 16 months. Of the 11 samples, four (PPB/25 °C/65% RH, PPB/35 °C/50% RH, PPB/35 °C/65% RH, and HBB/35 …

An Assessment Of Daily Plain Water Intake Level And Its Association With Total Energy Intake Among College Students, Maria Alanazi

Theses, Dissertations and Culminating Projects

Water is an essential nutrient for humans with several vital roles including maintaining body functions, temperature and preventing dehydration. Nevertheless, many population groups in the United States do not drink the recommended amount of water on a daily basis. The literature notes that drinking water is associated with better dietary practices including reduced sugar-sweetened beverages consumption, but few studies investigated the impact of drinking water on the total energy (calories) intake. In this study, an assessment of the intake of both plain water (pure water) and total water (water from pure water, beverages, and foods) is performed, and the intake …

The Non-Additive Effect Of Food And Wine In The Spanish Diet On Total Antioxidant Capacity Of The Spanish Mediterranean Diet, Carol Majkrzak

Theses, Dissertations and Culminating Projects

With an increase in mortality rates related to obesity, cardiovascular disease, heart disease, and other related diseases, a greater understanding of the Mediterranean diet may be important to dietary treatment of these illnesses and comorbidities. While the foods in the Mediterranean diet have been studied in depth for their great health benefits, the potential role of wine in this diet is under examined. Interest in wine and its health benefits has increased within the past decade. While wine is a common component of the Mediterranean diet, very few studies have looked at the possible effects and outcomes of consuming wine …

Nutraceutrical Snack Prepared From Sprouted Rough Rice And Green Gram And Its Physichocemical Properties, In Vitro Glycemic Index, And Sensory Attributes, Rachel Browder

Food Science Undergraduate Honors Theses

Snacks make up a large portion of the U.S. daily meals, but unhealthy snacks may be causing consumers to become overweight or obese. A healthy alternatives are germinated cereals and legumes, which undergo chemical compositional changes producing smaller size molecules for easier digestion and generate bioactives. Therefore, the objective of this research was to develop a healthy and nutritional snack chip from germinated, Arkansas produced rough rice and germinated green gram that will be easier for the body to digest, provide much higher protein than conventional chips or crackers with low on the glycemic index, and still meet consumer demands …