Food Science Commons^™

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.

Twenty-Three Years Of Pcr-Based Seafood Authentication Assay Development: What Have We Learned?, Maleeka Singh, Robert G. Young, Rosalee S. Hellberg, Robert H. Hanner, Maria G. Corradini, Jeffrey M. Farber

Food Science Faculty Articles and Research

Seafood is a prime target for fraudulent activities due to the complexity of its supply chain, high demand, and difficult discrimination among species once morphological characteristics are removed. Instances of seafood fraud are expected to increase due to growing demand. This manuscript reviews the application of DNA-based methods for commercial fish authentication and identification from 2000 to 2023. It explores (1) the most common types of commercial fish used in assay development, (2) the type of method used, (3) the gene region most often targeted, (4) provides a case study of currently published assays or primer-probe pairs used for DNA …

Twenty-Three Years Of Pcr-Based Seafood Authentication Assay Development: What Have We Learned?, Maleeka Singh, Robert G. Young, Rosalee S. Hellberg, Robert H. Hanner, Maria G. Corradini, Jeffrey M. Garber

Food Science Faculty Articles and Research

Seafood is a prime target for fraudulent activities due to the complexity of its supply chain, high demand, and difficult discrimination among species once morphological characteristics are removed. Instances of seafood fraud are expected to increase due to growing demand. This manuscript reviews the application of DNA-based methods for commercial fish authentication and identification from 2000 to 2023. It explores (1) the most common types of commercial fish used in assay development, (2) the type of method used, (3) the gene region most often targeted, (4) provides a case study of currently published assays or primer-probe pairs used for DNA …

Metal Pneumonitis From “Non-Toxic” Decorative Cake Dust Aspiration: A Case Report, Taylor Sanders, Mitchell Hymowitz, Christine Murphy

School of Medicine Faculty Publications

Introduction: Metallic luster dusts are decorative agents for cakes and other confections. While some powders are labeled “non-edible,” they are also marketed as “non-toxic.” We present a case of a child who developed acute metal pneumonitis after accidental aspiration of metallic luster dust. Case Report: A four-year-old presented to the emergency department (ED) in respiratory distress after attempting to ingest gold decorative metallic luster dust. In the ED she was placed on supplemental oxygen. Her initial chest radiograph (CXR) was unremarkable. Her condition worsened despite high-flow nasal cannula oxygen, and she was intubated. A repeat CXR revealed patchy perihilar and …

Research On The Law Of Impurity Removal Of Soybean Concentrated Lecithin And Substances Affecting Its Transparency, Fang Suqiong, Zhu Dongqi, Chen Wenrong, Yang Jiguo

Food and Machinery

Objective: This study aimed to explore the impurity removal law of soybean lecithin concentrate, analyze and identify the substances that affect the transparency of soybean lecithin concentrate. Methods: Using food-grade soybean lecithin concentrate as raw material and light transmittance as the main evaluation index, the effects of ceramic membrane pore size, material-liquid ratio, solvent system （n-hexane, n-hexane-anhydrous ethanol） and solvent ratio on impurity removal of soybean lecithin concentrate were investigated. Moreover, the collected impurities and soybean concentrated lecithin before and after impurity removal were analyzed and identified by lipidomics. Results: In the system of n-hexane-anhydrous ethanol, …

Optimization Design And Experimental Research Of Sandwich Seaweed Tunnel Baking Equipment, Yu Chao, Chen Shufa, Niu Shuoshuo, Liu Yang, Qi Hengyang, Zhan Zhaoya

Food and Machinery

Objective: In order to solve the practical problem of uneven temperature distribution in the tunnel and easy adhesion of sandwich seaweed to the conveyor belt. Methods: The structure of tunnel baking equipment for sandwich seaweed and the software and hardware of fuzzy PID temperature control system were designed in this study, the baking device model was established based on the boundary conditions set in the actual production environment, after that, the CFD simulation optimization experiments was performed on the temperature field inside the tunnel. Results: The simulation experiment showed that the parameter combination of evenly arranged heating tubes, 30 heating …

Effects Of In Vitro Simulated Digestion On Antioxidant Components And Activities Of Walnut Shell And Distraction Wood, Du Xin, Zhang Xinyue, Wang Fang, Luo Qin, Xie Qing, Zhao Yingqiong, Liu Yuxiao

Food and Machinery

Objective: This study aimed to make full use of walnut by-products. Methods: Ultrasonic-assisted ethanol extraction method was used to extract the antioxidant components of walnut shell and distraction wood. The changes of antioxidant components (total phenols and total flavonoids) and antioxidant activities (DPPH, ABTS, hydroxyl radical scavenging ability, Iron reduction antioxidant capacity-FRAP and ferrous ion chelating activity) of walnut by-products extract during the simulated digestion were studied in vitro, and their correlation was analyzed. Results: The total phenols(TPC), total flavonoids(TFC) content, and antioxidant activity of distraction wood were always higher than those of walnut shells (P＜0.05). After simulated …

Optimization Of The Preparation Process And Antioxidant Activity Analysis Of Blueberry Juice By Wet Ultrafine Grinding Process And Compound Enzymolysis Method, He Wanying, Dan Li, Zhao Liangzhong, Huang Zhanrui, Long Zhanqian

Food and Machinery

Objective: This study aimed to optimize the preparation process of blueberry juice and improve its antioxidant activity. Methods: Blueberry juice was prepared using a wet ultrafine grinding process and compound enzymolysis method. Response surface methodology was used to optimize the process parameters and analyze the antioxidant activity of blueberry juice. Results: There were significant differences in the juice yield and active substance content of blueberry juice under different solid-liquid ratios, crushing times, compound enzyme contents, and enzymatic hydrolysis times, with enzymatic hydrolysis time having the most significant impact on juice yield and anthocyanin content. The optimal process parameters for the …

Design And Analysis Of A New Type Of Fresh Peach Slitting Machine, Zhang Yifei

Food and Machinery

[Objective] To deal the technical difficulties in further realizing the automation of de nucleating production of fresh peach slices. [Methods] A new type of fresh peach slicing and coining machine was designed. The cutting tool for slice kerning was simplified and analyzed by Mathematical analysis, and the motion characteristic equation and curve of the mechanism were obtained. The motion simulation analysis of the slicing and core-removing tool mechanism was carried out by using SolidWorks Motion software, and the motion characteristic curve of the mechanism was obtained.The correctness of the mathematical analysis was verified, and the rationality of the design of …

Design And Implementation Of An Auxiliary Calculation System For Structural Parameters Of The Rotor System Of A Roller Huller, Cheng Min, Zhou Shihao, Wang Mingxu, Zhang Chao, Xu Xuemeng

Food and Machinery

[Objective] To improve the design efficiency of the mechanical structure of the rotor system of a rubber roller husker. [Methods] An auxiliary calculation system for the rotor system design parameters of a rubber roller husker （RRHRSPD） that can be independently installed and operated under the Windows system was developed using VB and Matlab platforms. Based on the equivalent design method and the traditional mechanical design method, the coupling relationships among the technological parameters, dynamic parameters and structural parameters of the husker were established, and the calculation principle of the structural parameters of the rotor system was also explored. VB was …

The Therapeutic Effect Of Yam Polysaccharide On Dextran Sodium Sulfate-Induced Ulcerative Colitis In Mice, Su Wei, Chen Hongpeng

Food and Machinery

[Objective] This study aimed to investigate the effects of Yam Polysaccharide (YP) on ulcerative colitis (UC) mice. [Methods] The study included a blank group, YP group, DSS group, and DSS+YP group. The UC model was established by administering DSS water solution, and the treatment group received oral administration of YP for 7 days. Measurement of body weight, DAI score, inflammatory factors in the colon, NLRP3 inflammasome, and HE staining were conducted to evaluate the effects. RAW 264.7 macrophages were treated with 1 μg/mL lipopolysaccharide (LPS) for 24 h to establish the cell inflammation model in vitro. A certain concentration of …

Machine Learning Prediction Of Copper Ion Interference With Mercury Ion Fluorescence Signals In Food Heavy Metal Detection, Song Fangliang, Liang Ying, Dong Jie, Wang Xuejie, Qian Jie

Food and Machinery

Objective: To construct an artificial intelligence prediction model to predict the selectivity of fluorescent probes for Hg²⁺ in a complex food testing environment in the presence of Cu²⁺ interference. Methods: Fluorescent probe technology combined with seven advanced classical machine learning models was used to predict and analyze the selectivity of the probe for Hg²⁺ in the presence of Cu²⁺ interference, and to compare the prediction effect of each model and select the optimal model. Results: Efficient models with accuracies of 0.786 and 0.810 in the cross-validation and test sets were successfully established based on Molecular 2D …

Enzymatic Hydrolysis Preparation And Activity Analysis Of Antioxidant Peptides Derived From Walnut Dregs, Ni Ce, Cao Tianhong, Chen Min, Yu Xun, Wu Hao, Wen Li

Food and Machinery

Objective: This study focused on the identification and activity analysis of antioxidant active peptides in walnut dregs protein hydrolysates. Methods: Protein was extracted from walnut meal by fractionation method, and five kinds of proteolytic enzymes, including trypsin, papain, neutral protease, alkaline protease and flavor protease, were used to hydrolyze the proteins. The antioxidant activity of trypsin hydrolysate （TH）, papain hydrolysate （PH）, dispase hydrolysate （DH）, alcalase hydrolysate （AH） and flavourzyme hydrolysate （FPH） were evaluated and compared. The in vitro antioxidant activity of different concentrations of AH was determined by the detection indexes of DPPH free radical scavenging rate, ABTS free radical …

Determination Of Seven Nicotinamide Compounds In Health Products, Wu Ziling, He Minheng, Huang Jiale, Cai Xiayi, Sun Wenwen

Food and Machinery

Objective： This study aimed to establish an ultra-performance liquid chromatography-tandem mass spectrometry (UPLC-MS/MS) method for simultaneous determination of 7 nicotinamide compounds in health food. Methods： The samples were dissolved in 10% methanol water, extracted by ultrasonic, and 10 mmol/L ammonium acetate-acetonitrile was used as the mobile phase of gradient elution. The seven nicotinamide compounds were monitored by ESI, positive and negative ion scanning mode, and multiple reaction monitoring (MRM) mode. Results： The 7 nicotinamide compounds showed good linearity in the mass concentration range, and the correlation coefficients were greater than 0.996. The limit of detection (LOD) was 0.075~0.600 mg/kg, the …

Research And Application Status Of Molecular Simulation Technology In Food Field, Bi Xinjian, Wen Shiyu, Qu Tingmin, Wu Hao, Xie Yufei, Wen Li

Food and Machinery

In the food field, a large number of phenomena and problems that are difficult to be macroscopically explained by traditional experimental methods occur during the process of research and development in upstream laboratories to production in downstream factories. Molecular simulation techniques are not only efficient and cost-effective, but also an important tool for connecting micro and macro scales, because molecular models can be used to study molecular behaviors at the atomic level, and thus predict and explain experimental results. This review summarized the commonly used software and databases for molecular simulation techniques, and introduced their applications in recent years in …

Analysis Of Physical And Chemical Indicators And Volatile Composition Changes During Aging Of Fuyuxiangxing Crude Baijiu, Lu Mengsi, Yu Ji, Yu Bing, Liang Chaoyu, Yao Maojun

Food and Machinery

Objective: This study aimed to optimize the aging technology of Fuyuxiangxing crude Baijiu and improve its quality. Methods: Testing and analyzing the new wine and the Fuyuxiangxing crude Baijiu aged for 1, 3, 5, 8 and 10 years allowed for the analysis of the physicochemical indexes such as pH, conductivity, viscosity, total acid and total ester. Additionally, the primary volatile flavor components of the six samples were qualitatively assessed using GC and GC-MS, and 26 volatile flavor components of the samples were quantitatively assessed using the external standard method. Results: With the increase of aging time, the conductivity increased, the …

Preparation And Properties Of Rice Protein Hydrolysate-Xanthan Gum Nanocarriers, Yang Yuqi, Yan Peizhou, Cheng Yunhui, Lin Qinlu, Wang Jing, Jiao Ye

Food and Machinery

Objective: To enhance the water solubility and stability of hydrophobic active substances. Methods: A nano-delivery system of rice protein hydrolysate （RPH）-xanthan gum （XG）-curcumin （Cur） was developed, wherein curcumin served as the delivery object, and the encapsulation efficiency, stability, antioxidant activity, and formation mechanism of the nanoparticles were determined and analyzed. Results: The encapsulation efficiency of RPH-XG-Cur nanoparticles reached 78.40%, with a particle size of 74.78 nm, PDI of 0.36, and Zeta potential of -27.93 mV. Remarkably, the incorporation of xanthan gum significantly improved the encapsulation performance as well as pH and ionic strength stability of the nanoparticles. Fourier infrared and …

Effects Of Lipid Concomitants On The Stability Of Rapeseed Oil Nanoemulsions, Zhao Wenshuo, Tang Zhonghai, Guo Shiyin, Xiao Hang, Fan Wei

Food and Machinery

Objective： Clarifying the effects of lipid co-passengers on the stability of rapeseed oil emulsions and prepare high-stability nano-emulsions. Methods： The endogenous lipidassociated compounds of rapeseed oil were subjected to column chromatography filtration, followed by various concentration gradient re-addition. High-pressure microfluidization was utilized to prepare nanoemulsions, which were subsequently characterized. The influence of lipid associated compound content on the stability of rapeseed oil emulsions was also investigated. Results: The preparation of rapeseed oil nanoemulsions reached optimal conditions when the α-tocopherol content was 292 mg/kg, rapeseed polyphenols content was 32 mg/kg, β-sitosterol content was 6 712 mg/kg, and β-carotene …

The Effects Of Moisture On Microorganisms, Quality, And Flavor Of Liuyang Douchi During The Pile Fermentation Period, Jiang Liwen, Zhang Haodong, Qin Yeyou, Hu Jialiang, Liu Yang

Food and Machinery

Objective: Pile fermentation is an important process for the formation of Liuyang Douchi flavor, the initial moisture of the douchi qu during pile fermentation could induce the temperature changes which might further affected the microbial community and flavor compounds formation. Methods: In this paper, metagenomic sequencing, combined with headspace solid-phase microextraction-gas chromatography-mass spectrometry （HS-SPME-GC-MS）, was used to investigate the effects of different moisture （low 35%, medium 42%, high 50%） of the douchi qu on the bacterial community changes and volatile composition of Liuyang Douchi during pile fermentation. Results: The results showed that bacteria in high moisture douchi qu proliferated faster …

Agile Innovation And Application Of Food Safety Supervision Mode, Zhang Yi

Food and Machinery

As innovative thinking, the concept of agile governance focuses on rapid response, efficiency, and human nature. Applying agile governance to food safety supervision will help to optimize the food safety supervision model and improve its efficiency. Based on agile governance thinking, the innovative application of agile thinking was proposed from three aspects: regulatory objectives, regulatory tools and regulatory subjects.

Research And Development Of Multifunctional Cooking Test Platform Combining Negative Pressure And Superheated Steam, Zeng Mingjian, Zhao Yadong, Xu Fengying, Liu Tianyi, Zhang Peiyao, Jiang Zhuo

Food and Machinery

Objective: To design a multifunctional cooking experimental platform with negative pressure and superheated steam, providing consumers with greener, healthier, and more diverse cooking methods. Methods: The research status of integrated cooking equipment was analyzed, and the application status of superheated steam and negative pressure technology in the food industry was summarized and analyzed. The performance parameters of the multifunctional cooking experimental platform were determined. Based on the characteristics of each function of the experimental platform, the cooking chamber, furnace door and other components were designed, and the overall plan of the experimental platform was developed. Results: The multi-functional cooking experimental …

Development Of High Efficiency Hazelnut Shell Breaking Machine, He Ting, Liu Ke, Zhang Rui, Ren Guangyue, Liu Zhaohan

Food and Machinery

Objective: In order to solve the phenomenon of low mechanical shelling efficiency and high kernel breakage rate of hazelnut, a vertical cone shell breaking machine was designed with automatic adjustment of clearance through compression spring. Methods: The key structure of the shell breaker was composed of three core components: the vertical cone inner roller, the slatted screen outer roller and the pressure spring device, and the stress of the hazelnuts in the shelling cavity of the shell breaker was analyzed. Results: The main parameters of the vertical cone hazelnut shell breaker were determined: the taper of the uniform cone was …

Grading Crayfish By Estimating The Proportion Of Crayfish Head And Pincers Based On Deeplab V3+, Wang Zihao, Hu Zhigang, Fu Dandan, Jiang Yajun

Food and Machinery

Objective: To achieve reasonable and effective grading of live crayfish, and improve the work of grading crayfish. Methods: The construction of crayfish image shooting platform, to obtain the original image of crayfish, and the semantic segmentation dataset which segmented the three parts of the crayfish head, crayfish pincers, and crayfish tail was created. The correlation between the actual weight of three parts and the corresponding pixel size in the dataset was analyzed, and a new grading standard for crayfish which was according to the proportion of head and pincers in the whole crayfish was summarized. The DeepLab V3+ neural network …

Rapid Prediction Of Yellow Peach Spoilage Time Based On Portable Near Infrared Spectrometer, Zhou Xu, Yang Qianqian, Zhang Jin, Li Boyan

Food and Machinery

Objective: Portable near-infrared (NIR) spectroscopy and stoichiometric methods were used to predict the spoilage time of yellow peach. Methods: Diffuse reflectance spectra of yellow peach samples were collected using a portable NIR spectrometer. Spectral preprocessing techniques were employed to enhance data features, and partial least squares (PLS) regression was applied to establish a prediction model upon the spoilage time and NIR data of yellow peach. The model performance was evaluated by both root mean square error (RMSE) and coefficient of determination (R²). Results: An R² value of 0.63 and RMSE of 4.09 days were achieved for …

Non Destructive Detection Of Kiwifruit Sugar Content Based On Improved Woa-Lssvm And Hyperspectral Analysis, Zhang Kai, Zhu Lifang, Li Rulin, Wang Ziyi

Food and Machinery

Objective: Addressing the issues of poor accuracy and low efficiency in non-destructive testing methods for kiwifruit sugar content. Methods: Proposing a non-destructive testing method for kiwifruit sugar content that combined hyperspectral detection technology, least squares support vector machine, and improved whale algorithm. By collecting hyperspectral information of kiwifruit through a hyperspectral detection system, after preprocessing and feature wavelength screening, and then input into an improved whale algorithm optimized least squares support vector machine model to achieve rapid and non-destructive detection of kiwifruit sugar content, and verify its performance. Results: The proposed method could achieve rapid and non-destructive detection of kiwifruit …